摘要:

ABSTRACT.A sensory panel was selected and trained to describe the aroma of Pinot noir wines whose only difference was that they were fermented by different strains of malolactic bacteria. The panel developed a ballot consisting of 33 aroma descriptors and rated the wines using a balanced incomplete block statistical design. A final screening of the individual panelist's data was accomplished by use of correlation analysis. Significant differences were found in twenty of the aroma descriptors, showing that the strain of malolactic bacteria selected for use can effect aroma perception.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00414.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACT.Sensory experimental data whether collected via the consumer or via the laboratory population have many characteristics in common. Among the more important characteristics are that they are relative, skewed, and difficult to replicate. These characteristics result from the use of human beings as instruments to measure multivariate stimuli as opposed to the use of a mechanical instrument. The use of human beings as instruments presents several problems in the design and analysis of sensory/consumer studies. In the clinical/medical applications of sensory evaluation, we have used people both as the experimental unit (panelists/subjects) and as the instrument (judges) to measure panelists’ responses. Thus it is my belief that sensory data are the most difficult scientific data to statistically analyze and interpret.Unfortunately, limited theoretical work has been done to tackle the resulting problems. These problems include the comparison of responses obtained from independent populations (monadic design), sample size estimation with special reference to time‐dependent responses, analysis of degree of difference data, the invariance property of rating scales, effect of correlated errors in observations, and the use of laboratory panels to predict results from a consumer panel. Some solutions to these problems have been provided by experience. My purpose here is to discuss each of these problems in greater detail and offer some possible scientific soluti

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00415.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACT.The Intensity Variation Descriptive Methodology (IVDM) is a modification of the descriptive analysis procedure commonly used in the sensory evaluation of foods. The IVDM technique provides multiple attribute evaluations within specified sections of a product sample. In this study, the IVDM technique was used to quantify changes in attribute intensity as a cigarette sample was consumed.A touch sensitive Hewlett Packard 150 Personal Computer was used as the data collection instrument. Proprietary software was developed which created a graphic representation of an unstructured line scale on the computer screen. Subjects indicated the intensity of sensory attributes, within various sections of tobacco rod, by touching the computer screen anywhere along the line scale. Data obtained from IVDM evaluations indicated that this method was sensitive to the quantitative changes in cigarette smoke components during consumption of the product.The program developed for IVDM testing may be modified for conventional descriptive testing. The application of computers as sensory evaluation data collection instruments was explored.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00416.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACT.A combination of Bartlett's sphericity test, cluster analysis, factor analysis and Kendall's tau test were utilized to compare the responses of small subsets of panelists to learn whether the factor pattern for panel results pooled was based on agreement among the factor patterns of individual panelists or was merely the mean of a group of diverse patterns. Only tests available in general statistical packages were employed so as to make the procedure one which most investigators could use. The source of the sensory data was descriptive profile analysis applied to 12 attributes of Finnish wholemeal sour rye bread. The factor patterns of the panelists were mostly similar.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00417.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACT.Previous investigations of the sensory characteristics of sweeteners using a multidimensional scaling (MDS) approach, have involved sweeteners which were not matched for sweetness. Under such circumstances, part of the estimated distance between sweeteners is attributable to sweetness differences. This detracts from the value of the consequent MDS space, when the main objective is usually to investigate sensory characteristics other than sweetness. In this study, the MDS approach was applied to sweetener solutions which were matched for sweetness with 5% sucrose. The direction of any residual sweetness differences was identified by including 1,3,5 and 7% sucrose solutions, all matched to equal viscosity, in the study. From the resulting three dimensional MDS sweetener space, it was evident that Dimension 1 was almost exclusively due to sweetness differences whereas Dimensions 2 and 3 were devoid of influence from sweetness and hence represent the sweeteners with respect to their other sensory characteristics.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00418.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1987.tb00413.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY