摘要:

ABSTRACT.Pure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka‐Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off‐flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka‐Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka‐Floc products and Nutriloid products were more cohesive (p<0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00486.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.Modifications were made to difference tests on the basis of psychophysical theory and tested using a model system. The A‐not A test was modified by the addition of sureness judgements to free the test from response bias; ‘warm‐up’improved test sensitivity. Regular duo‐trio tests were modified by using the weaker stimulus as the standard, increasing test sensitivity. The paired comparison cannot be used unless the dimension of the difference can be described. However, the warm‐up procedure allows opportunity for judges to describe the difference and their own words can then be used for the test. The resulting warmed‐up paired comparison was more sensitive than any modification of

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00487.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.The repertory grid method (RGM) was initially devised to determine how individuals construe their worlds. There have been many attempts to extend this principle to look at relationships amongst objects, as seen by groups of individuals. However, to derive the implied consensus representation of the objects, poses conceptual and mathematical problems because of the idiosyncratic nature of constructs elicited using RGM. Generalized Procrustes analysis (GPA) offers a solution since there is no assumption of common interpretation of constructs. It is an implicit but apparently untested assumption of GPA, that mathematical and perceptual structure are analogous. To test this, combined RGM/GPA was applied to color. Using the method of triads, 24 subjects independently described constructs to characterize 26 Munsell color chips differing in Hue, Value and Chroma. Subjects then rated the colors on their own construct scales. The first six dimensions of the consequent color space were interpreted as brightness, greenness, lightness, purple/blueness, redness and yellowness. This differs from expectation only in that the colors were recovered on uni‐polar dimensions rather than red‐green and blue‐yellow continua. However, since the main perceptual attributes of color were recovered the analogy assumption of GPA is supported, as is application to repertory

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00488.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00489.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00490.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00491.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY