摘要:

ABSTRACTVacuum‐packed beef and bacon were treated with gamma‐ radiation (1–10 KGy) from CO60and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off‐taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off‐taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Anal

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00164.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTAn odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00165.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTComponent and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance‐covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com‐munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly atp= 0.05, but they were at 0

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00166.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTWhen training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf‐life), product improvement and cost reduction program

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00167.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00168.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTData sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9‐point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of product

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00169.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Books review in this article:Role of Chemistry in the Quality of Processed Foods.Owen R. Fennema, Wei‐Hsien Chang and Cheng‐Yi Lii,

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00170.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY