摘要:

ABSTRACTThe impact of 2‐methylisoborneol (MIB) (earthy/musty), on the flavor evaluation of farm‐raised catfish was assessed by a descriptive analysis panel, who are trained to evaluate flavor intensity using universal scales. Ideally, panelists should give the same intensity ratings for all attributes within a sample. Realistically, individual panelists perceive flavor intensity differently, because of variations in detection thresholds, adaptation, fatigue and enhancement or suppression. Experiments were designed to investigate problems associated with evaluating catfish flavor. Samples “spiked” with MIB had lower chickeny flavor than unspiked. Intensities of MIB in spiked samples that followed an equally spiked sample were lower. Problems can occur when catfish are presented at intervals less than 7 min. Panelists experienced difficulty in determining intensity differences of MIB flavor between sessions, but could determine differences in intensity of MIB within a session. These influences must be accounted for in experimental designs to assess catfish

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00029.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThis paper compares experts and consumers to determine the degree to which they agree with each other on ratings of 37 sauce products, using the same sensory attributes. The paper also assesses the degree to which sensory attribute ratings correlate with objective physical measures. The ratings of experts (1‐9 scale) and consumers (0–100 scale) agree quite highly, as shown by the high correlation between the two panels across the 37 products. The paper refutes the notion that consumers are incapable of validly rating the sensory aspects of products. The paper therefore presents the case for using consumers to assess the sensory characteristics of produ

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00030.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe objective of this study was to compare data obtained using descriptive analysis (DA) and free‐choice profiling (FCP) of a simple model solution. Three menthol isomers (l‐, d‐, dl‐), each at 0.01, 0.02, and 0.04% (w/v), were tested. A trained DA panel (n = 11) used two aroma, three nasal‐sensation, two taste, and five mouth‐sensation terms to describe the samples. An untrained panel (n = 15) used FCP to assess the same solutions. Individual FCP panelists used from nine to twenty‐one terms. All DA terms significantly discriminated among the samples. Seven to eighteen of the FCP panelist descriptors significantly discriminated among the samples. Procrustes analyses (PA) indicated that FCP and DA similarly discriminated among the samples, possibly because the solutions were essentially one dimensional. Sample loadings on dimension 1 of both spaces were correlated (r = 0.966) as were dimension 2 loadings (r = 0.783). The FCP Rc‐value was 91.2% and the DA Rc value was 85.6%. At higher concentrations (0.04 and 0.02%) l‐menthol was significantly stronger than d‐menthol in eucalyptus aroma, nasal clearing, all mouth cooling attributes, and bitter attertaste. At 0.01 % concentration no significant differences were detected among

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00031.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTSince producer based sensory analysis of wine appellations remains in widespread use worldwide by wineries, modern sensory methods were developed for industry judge panels. U.S. appellations were studied using modern sensory analysis processes which accommodated the industry professionals’ biases for perceived quality and provincial sensory language. A panel was assembled comprised of wine industry quality experts (n = 26). First, judge quality biases were determined using a multi‐wine preference‐testing method (n = 48) in which judges freely record their aroma terms. Subsequently QDA° type strategies were used to create the sensory language from analysis of 1100 wine X judge interactions in which free use of terms was used to describe the wines. Next, an experiment analyzed the wines using a new descriptive analysis scorecard which contained the ten most frequently used terms; and scores were computed from the number of times terms were selected by the judges (frequency of use). Groups of sixteen wines, for which the judges had no large negative bias, from the Carneras American Viticutural Areas (AVA), were compared to those from California wine growing regions (Central Coast, Napa and Sonoma). Replicate trials showed Carneras AVA and Central Coast wines clustered in the principal components (PCA) analysis of the sensory data. The detection of regional typicalness by professionals: (1) was linked to their perceived quality bias, (2) was easily detected in high quality wines linked to grape attributes more than to winemaking attributes, and (3) was not possible when judges had determined that perceived wine quality was low. ANOVA and polar spider plot analysis of the clusters indicated that the important aroma attributes of Carneros wines included Citrus and Green Apples/Pears. Lastly, the sensory analysis data was compared to chemical analysis of terpenes for several wines (n = 22). Chardonnay terpene (linalool) concentrations were highly correlated (p<0.01) with the attribute scores for Citrus which was important in the PCA analysis of the sensory data. These sensory processes offer a descriptive analysis process that accommodates the wine industry professional. The method also offers several advantages over flavor profiling methods including the reduction of the potentially confounding problems of “quality” and “standard terms” among industry professionals as well as speed and correlation with che

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00032.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTSalivation may affect texture and taste perception. Thus, any influences that affect salivation also might affect a panelist's sensory responses. Twelve sensory panelists were compared for psychophysiological factors that might influence their salivary responses. Medication, body mass index (Quetelet), dieting‐induced deprivation, nutrient deficiency, and caffeine, tannin, and fiber consumptions along with smoking were considered. Specific nutrient deficiencies or fiber consumption did not affect salivation of the panelists studied. All other factors, especially smoking and diet‐induced deprivation, appeared to warrant further study with a larger populat

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00033.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00034.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY