摘要:

ABSTRACT.The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00447.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00448.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test‐liquid is possible. A panel of 15 persons experienced in taste‐testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN‐Method (III: 0.32% (

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00449.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.The concept of free‐choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free‐choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensi

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00450.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.Single‐point intensity scaling and time‐intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth‐burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth‐burn but did not effect its duration. While single‐point scaling averaged perceived intensity across time, time‐intensity provided much more information by displaying perception from onset to decay. Eaters and non‐eaters of chili peppers did not differ in their perception

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00451.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00452.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00453.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY