摘要:

ABSTRACT.Peanut beverages were prepared and homogenized at 2000, 4000, and 6000 psi and processed at 100°C for 10, 15, and 20 min and at 121°C for 5, 10, and 15 min. Sensory analysis, gas chromatographic (GC) analysis, and viscosity measurements were performed on the products. Sulfur aromatic was found sufficient to discriminate between samples processed at 100°C whereas sulfur aromatic, cooked peanut flavor, and bitterness provided the most efficient combination for discriminating between samples processed at 121°C. Processing time had a more significant effect on the sensory attributes of products. Optimum conditions for processing were found to be at homogenization pressure>3100 psi and process time>16 min at a processing temperature of 100°C. No sensory characteristic of the peanut beverage correlated with the instrumental analyses

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00478.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00479.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00480.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time‐intensity (T‐I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P<0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampl

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00481.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY