摘要:

ABSTRACT.The differential sensitivity to sucrose or Aspartame in water was studied over the course of 90 min sessions, using a sequential method. The assessors had not eaten since 9 a.m. and the sessions began at 12 noon. Two factors were studied: water ingestion and solid sucrose ingestion every 5 min. The ingestion of water had no effect on discriminative sensitivity. However, the ingestion of solid sucrose had an effect; it maintained discriminant ability in contrast to the protocol without ingestion. The reason for this effect of sucrose is not known; it might be metabolic, hedonic or perhaps something else.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00497.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00498.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Australian and Hong Kong Chinese male and female consumers, aged 20 to 30 years, evaluated a range of 16 meat products using two questionnaires. One questionnaire comprised the 12 most frequently used terms by consumers to describe how, when and where they would most often consume each product. The alternate questionnaire for each individual comprised free choice vocabulary. Half of each consumer sample used the consensus questionnaire and the other half, the free choice questionnaire first, and indicated how often they would consume each meat product in the various contexts listed using graphic line scales of 100 mm anchored at either end by the words ‘never’ and ‘always’. After an interval of time, the alternate questionnaire was completed. It was found that similar conclusions can be drawn about major contextual dimensions either by principal component analysis of data from a consensus questionnaire or by generalized Procrustes analysis of data from free choice pr

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00499.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Matrix matching techniques such as Generalized Procrustes Analysis (GPA) always produce a matrix of maximal agreement which can then be used to graphically represent samples in “consensus plots”. The degree to which the consensus plots produced by GPA on sensory data (such as that obtained from free choice profiling) actually give a picture of true consensus among panelists, as opposed to being merely artifacts of the analysis, has not been examined. Using a Monte Carlo approach, a statistical test is defined for qualifying this consensus. Examples of the application of the test to sensory profiling data of fruit flavors are gi

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00500.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Previous research on the flavor development of Cheddar cheese has largely concentrated on the chemical changes that occur, and less work has been published on the sensory aspects of cheese maturation. Cheddar cheese was produced under controlled conditions and a quantitative descriptive analysis procedure was developed and used to assess development of sensory properties during maturation. The method was successful and weekly changes were recorded during maturation. The sensory data also grouped cheeses according to commercial classifications such as Vintage, Mature and Medium, and showed how these were related to a reduced fat cheese. The quantitative descriptive analysis procedure could be used in conjunction with other chemical and physical methods to help in gaining a full understanding of the maturation process in Cheddar cheese.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00501.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00502.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY