摘要:

ABSTRACTTaste sensations are of primary importance in food flavor. Any attempt to synthesize chemically the flavor of a natural food involves mainly taste active compounds. Many distinct taste sensations can be identified as associated with food compounds. Thirteen different taste sensations are discussed herein. These different taste sensations are differentiated on the basis of stimulus chemistry and peripheral nerve conveying the taste information. Neurophysiological examination of the peripheral nerves involved in taste reveals that the sensory neurons can, in any species, be subdivided into distinct neural groups. These different neural groups respond to distinct classes of chemicals and often display different neurophysiological characteristics. Altogether in four different species, nine functional neural taste groups can be distinguished. In many cases, these neural groups can be taken as analogs for the neural groups assumed to underly human taste sensations. Distinct human taste sensations can be considered to arise from the excitation or inhibition of different neural groups. For certain human taste sensations there are no animal neural analog groups; and for certain neural groups there are no analog human sensations.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00173.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA set of terms in descriptive analysis should enable differentiation among products, specification of the sensory properties of the products, and sufficient characterization to permit its recognition or identification. Meeting these criteria enables the use of descriptive data in several applications: (1) interpretation of other sensory data, (2) correlation with instrumental measures, (3) quality monitoring, and (4) product development and maintenance. Several aspects of the specific terminology and the way it is taught are important in effective descriptive analysis. Terms should be uncorrelated with one another. Terms should be related to physical or chemical references. Training a panel requires the establishment of a system in which relevant dimensions can be abstracted and attended to. In this paper, specific problems of descriptive analysis training such as the choice of reference sets and the boundaries of terms are discussed.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00174.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTCategory ratings are a popular device for assessing preferences and for guiding efforts in the development of new products. They are frequently misinterpreted or misused, however, because their use is so closely analogized to the process of fundamental measurement. Unlike physical measures, psychological scales such as category ratings are strongly affected by situational or contextual factors which must be carefully controlled and fully understood for proper use of the scale. Category ratings are affected by stimulus range and frequency, number of stimuli and number of categories, as well as by stimulus sequence. Implications for appropriate use of the scale in sensory evaluation are addressed.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00175.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTSensory evaluation makes use of the remarkable virtuosity and range of the human senses as a multi‐purpose instrument for measuring the sensory characteristics of foods. The brain protects itself from an overload of information from the senses by two processes: feature extraction and adaptation. The former involves information reduction by the extraction of selected features from the environment; these form the basis for the reconstruction of the percept in consciousness. The latter, adaptation, involves the attenuation of repetitive and constant input so as not to overload the brain with redundant information.The effects of adaptation can be observed for all senses. For the chemical senses, the effect is that a constant odor or taste stimulus will be perceived as decreasing in intensity while sensitivity to that stimulus is also decreased. For sensory evaluation, this poses problems. It means that a taste or odor has a tendency to vanish while it is being observed and that sensitivity to subsequent stimuli will be altered. Such sensitivity drift in the human instrument must be anticipated in the design of measurement procedures for the sensory evaluation of food.For taste, adaptation changes caused by the measurement method can be seen to be largely responsible for disagreements in the literature concerning threshold and intensity measurement. Adaptation is also a contributing factor, but by no means the only one, in determining the relative discriminability of sensory difference tests. It is worth noting, however, that adaptation is not always a disadvantage; it can sometimes be used to advantage in sensory testing procedure

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00176.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTPsychological studies have assessed the intensity of simple sensory mixtures, both in taste and olfaction. In taste mixtures, suppression or partial masking among the components is often observed. An analogous result is often found in odor mixtures, counteraction of one component in the presence of a second odor. These effects, particularly taste suppression, are also observed in food systems. Interactions between sensory modalities are far more complex, ranging from inhibition of taste and odor sensations by trigeminal irritation, to relative independence of tastes from odor stimulation and independence of odors from tastes.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00177.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTGustatory function is not static within an individual. Taste sensitivity and preferences are modified by numerous, well‐documented external factors (e. g. smoking) as well as less widely recognized physiologic or internal idiosyncratic attributes such as salivary composition and genetic make‐up. In addition, no single gustatory attribute adequately characterizes an individual's taste world. Measures of threshold sensitivity, suprathreshold sensitivity and preference may vary independently necessitating the assessment of each to derive a reliable assessment of an individual's gustatory status. Measures of taste preference, however, appear to hold the greatest predictive power for dietary behavior. Gustatory disorders may be manifest in the following forms: hypergeusia, hypogeusia, dysgeusia, ageusia, food aversions and food cravings. Each of these disorders is defined and, to the extent that information is available, the prevalence, etiology and clinical significance of each is discussed. Following this, a general scheme is presented along with numerous examples for evaluating the potential impact health or nutritional disorders may have on gustatory function. Finally, implications of health and nutritional disorders for applied sensory research are briefly conside

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00178.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA testing procedure was developed to determine the concentration range including an absolute or difference threshold for a compound added to a background medium. Samples were arranged into three groups, each containing a labeled control and three randomly arranged samples. Random samples in each group included an unlabeled control and two samples containing adjacent concentration levels from a series of six increasing concentrations of the added substance. Groups were presented in ascending order by concentration of the added substance. Within each group, panelists rated each sample on a nine‐point intensity scale of difference from the labeled control. Group specific psychological errors in judgement were reduced by subtracting the unlabeled controls from the sample scores. Analysis of variance was applied to these data yielding separate estimates of variance for sample scores within groups. Sets of t‐tests from paired comparisons were used to construct a confidence statement regarding a threshold inter

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00179.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA computerized sensory analysis system, based on an IBM‐PC compatible local area network, was developed. Panelist input was simplified through the use of a light pen and interactive questionnaire program. The system was integrated to allow preparation of descriptive, hedonic, triangle, structured and unstructured ballots; registration of panelists; collection of data; statistical analysis and report generation. The primary benefits are the simplicity of response for panelists, flexibility for the sensory analyst to design questionnaires and the elimination of time‐consuming manual scoring and data manipulation involved in conventional sensory analy

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00180.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1986.tb00172.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY