摘要:

ABSTRACTThe sourness of six organic acids was compared by pair tests in binary acid solutions of equal pH and equal potential hydrogen ion concentration. Monoprotic lactic acid was more sour than three of the four acids against which it was tasted, while triprotic citric acid was less sour than the four other acids against which it was compared. Of the diprotic acid pairs which were evaluated, only one significant difference in sourness was observed; succinic acid was more sour than malic acid. No relationship between buffer capacity or hydrophobicity and intensity of sourness was observed.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00154.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTSubjective aroma intensities were performed on smokes generated from cherry, chestnut, hard maple, white and red oak, apple, hickory and mes‐quite woods. The smokes were separated into total, carbonyl, neutral, basic and phenolic fractions. A sensory panel rated the carbonyl fraction of all smokes, except mesquite, as having the strongest smoke intensity. The aroma of the basic fraction was next in intensity. In the case of mesquite, the phenolic fraction was the most intense. Contrary to the common belief that the phenolic fraction is the primary contributor to smoke aroma in wood smoke, this study showed the carbonyl fraction to be the primary contributor for most woods. Because of the potential health danger associated with smoke‐associated phenolic compounds, this study demonstrated that it would be possible to reduce or eliminate the phenolic fraction in many smoke sources without losing smoke aroma intens

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00155.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA texture profile panel was developed for measuring textural properties of restructured beef steaks differing in meat particle size. For steaks of different particle sizes, considerable differences existed in the type of sample breakdown and shape of chewed pieces after just two chews. Panelists also found restructured steaks made from large meat particle sizes to be visually more distorted and to contain more gristle than steaks made from small meat particle sizes. Several characteristics (chunkiness after two chews, coarseness of chewed mass at 15 chews) were dropped from the profile over time, while several characteristics (type of sample breakdown and shape of chewed pieces at two chews, size of chewed pieces at 10 chews) not used initially, were added. The texture profile panel approach appears suitable for discerning the textural differences in restructured steaks that can arise from using different meat particle sizes during processing.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00156.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA collaborative study of twenty‐three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of respons

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00157.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTIn‐house use consumer test data from four studies dealing with three pairs of household products and a pair of antiperspirant products were examined for significant carry‐over (product usage order) effects, which would confound the analysis of treatment (product) effects. In each study, two products were compared using a two‐period crossover design. One hundred twenty panelists participated in each study. A forced choice preference scale or a 9‐point hedonic scale was used to obtain responses from various sensory attributes. In all studies, the estimates of carry‐over effects were not significant at the 5% level. Transformation of hedonic scale data into preference dichotomy also gave estimates of carry‐over effects which were not significant at the 5% level, but led to a loss of test sensitivity for detecting treatment differences. The authors recommend that all comparative crossover design studies in sensory evaluation be monitored for carry‐over effects and that statistically determined sample size should be used to reduce the possibility of obtaining significant carry

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00158.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTStandard texture rating scales of hardness, adhesiveness, fracturability, cohesiveness, and denseness were modified during the training of a Texture Profile panel. New reference materials were selected for each scale to better illustrate the texture characteristics and intensities and to account for previously recommended food products no longer available. In addition, new reference scales for wetness, adhesiveness to lips, roughness, self‐adhesiveness, springiness, cohesiveness of mass, moisture absorption, adhesiveness to teeth, and manual adhesiveness were developed. The application of new texture reference scales reduced the variability among panelists and provided consistent judgments in texture evaluations. Expanded and improved definitions and evaluation procedures for texture attributes are presented. Also, special considerations for the use of reference scales in texture evaluations are discusse

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00159.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTFour types of rating scales, nine‐point category scales, line marking, magnitude estimation, and a hybrid of the category and line scale, were employed to assess visual, tactile and olfactory characteristics of products by consumers. The scales were compared for their ability to discriminate differences among products, for variability, for reliability, and for ease of use. All methods were able to generate highly significant differences among products. However, a modest advantage for category scales was observed in almost all comparison

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00160.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA new descriptive language for evaluating the taste of warmed‐over meat flavor has been developed. These terms should help researchers elucidate the causes of the phenomena of off‐flavor in meats. The meat industry should also be able to apply these terms in new meat product development, quality control, and shelf‐life stab

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00161.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00162.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00163.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY