摘要:

ABSTRACTA method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00001.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTInstrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues — red, green, yellow etc. Color evaluation of “Golden Delicious” apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green‐to‐yellow continuum. Data collected from this study demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00002.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTMultidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST‐2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+)as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subject

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00003.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTInterindividual differences in sweet and bitter taste sensitivity were investigated using time‐intensity (TI) measurements and multivariate statistics. TI profiles were obtained in triplicate from 25 subjects for 23 sweet and/or bitter stimuli first matched to be approximately equi‐intense to 200 mM NaCl. Sweet stimuli, except for the larger sweeteners, were less persistent, and required less time to reach maximum intensity than bitter stimuli. The results of principal component (PCA) and cluster (CA) analyses of the stimuli X subjects matrices for maximum intensity (Imax), time to maximum intensity (Tmax), total duration (Tdur), and area under the curve (Area) suggest that sweet and bitter stimuli do not share common receptors; and that there are at least two receptor mechanisms each for sweet taste (one for sugars and other small compounds, and the other for large sweeteners) and bitter taste (one for PTC/PROP and one for other bitter compoun

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00004.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin‐based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reductio

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00005.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTTables of means, over assessors, are often used to summarize the results of sensory profile experiments. These tables are sometimes further summarized by Principal Components Analysis (PCA) to give plots of the samples in the principal sensory dimensions. An alternative procedure is to use Generalized Procrutes Analysis (GPA) on the assessor data to allow for differences in usage of the vocabulary and in the proportion of the scale used. It is shown that these methods give different configurations in the principal sensory dimensions when applied to the data from a study of cheeses (Muiret al.1995). Using a Jackknife method to calculate the variability of the samples in the principal sensory dimensions, the results from the GPA method are shown to have a higher dimensionality than from the PCA method. Jackknife estimates of variability are used to calculate confidence ellipses to attach to the sensory space maps.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00006.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTIn a recent paper Berglund et al. (1993) applied the triangle task in conjunction with economic incentives to assess the bias and sensitivity of panelists discriminating between food and beverage products. A re‐examination of the data from that study casts doubt on their interpretation of the results. Detection theory analyses of performance in sensory difference tests are increasingly used in food science and, where appropriate, permit independent bias and sensitivity measures to be extracted from discrimination data without the additional costs associated with the economic incentives tes

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00007.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00008.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY