摘要:

ABSTRACT.The pair, duo‐trio and triangle tests were compared, using three levels of instructions with orange drink as medium and sucrose as stimulus. If the subjects know only the nature of the test, the pair test cannot be performed and the frequencies of correct responses above chance of the two other tests do not differ significantly, in this case the triangle test is the more efficient. If the subjects know the nature of the test and the nature of the stimulus, the frequency of correct responses above chance obtained for the pair test is significantly higher than those of the two other tests, in this case the pair test is more efficient. Finally, if the subjects know the nature of the test, the nature of the stimulus and whether or not the sample to be selected contains the stimulus, the conclusions are more difficult to achieve but the triangle test seems to be the more efficien

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00432.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.Sour rye breads containing varying acetic or lactic acid concentrations were used as samples in Experiment 1. Assessors (N=18) could detect difference between 0 to 2 g of added acetic acid (p<0.02, triangle test), whereas difference between lactic acid concentrations at the same level was detected at p<0.001. In Experiment 2 five commercial rye breads were profiled by 14 assessors on a 10‐cm graphical scale using 12 flavor descriptors, including desirability. Chemical determinations of pH, titratable acidity, acetic and lactic acid and NaCl concentration were made. Acetic and lactic acid concentrations were strongly related to perceived sourness of odor and taste. The effect of lactic acid on pH and titrable acidity was more pronounced than that of lactic acid. Stepwise discriminant analysis of the sensory data resulted in a 57.1% success rate in discriminating among the samples (nine descriptors used), whereas the analysis of the chemical data discriminated among the samples with a 80% success rate, two variables were useful. Combination of the sensory and chemical data led to 83.3% success with twelve variable

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00433.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.The theoretical and practical aspects of how panelists might be viewed are investigated. The situation where panelists are viewed as random selections (random effects) from a population of all possible panelists is compared to viewing panelists as the entire population of interest (fixed effects). The statistical implications of each viewpoint are investigated. Sources of variation related to the panel, panelists and the testing environment are discussed. An argument is presented concluding that in most situations panelists should be viewed as random effects. This allows results to be related to a larger population of prospective panelists.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00434.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.A study of dissimilarities in cognitive perception of 20 common flavor terms was carried out by the Sensory Group of Norway. An average cognitive pattern of the flavor terms was revealed from multidimensional scaling (MDS) and cluster analysis (CLU). In general, small but interesting deviations between different sensory laboratories working with various food products were found by a multivariate pattern recognition technique based on principal component analysis (PCA). Suggestions for finding general reference standards for flavor terms are discussed.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00435.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh turkey bratwurst, a coarse ground type sausage. Development was in two stages. First, an experimental design and in‐house panel determined quantitative relationships between the product's textural attributes and turkey meat ingredients. Second, the product toughness relationship was utilized to develop three formulations with different levels of toughness. These formulations were market tested using the acceptor set size as the measure of market acceptability. A relationship between product toughness and acceptor set size was determined, into which was substituted the toughness f (ingredients) relationship. This yielded acceptor set size as a f (ingredients) that was added to the least cost linear programming model in the form of an acceptability constrain

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00436.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.The British Standards Institution and the International Standards Organization specify that when mixtures of tea and milk are to be evaluated sensorially, the tea should be added to the milk. Four cups of tea prepared by pouring the tea into the cup first (TIF) and four cups prepared by placing the milk in the cup first (MIF) were presented to 155 panelists in the dark. They were instructed to select by taste the four cups containing the MIF tea. The frequency of correct selection was well above the chance level, indicating that the panelists had detected a difference in flavor. The same task was performed by 131 panelists except they evaluated the tea in light. The panelists were not highly trained tea tasters; in fact, most were not regular drinkers of hot tea. Notwithstanding that, their discriminating power was sufficient to resolve the subtle differences which did exist.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00437.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Books review in this article:Physical Properties of Foods — 2.R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Roques, ed

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00438.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00431.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY