摘要:

ABSTRACT.Three brands of chocolate milk were evaluated for liking, sweetness, creaminess and natural flavor by 48 consumers, using 100mm line scale. The mean sweetness score for one brand was significantly different to the other two and all other attributes were similar. Discriminant analysis on scores from the line scales showed that 63.8% of the evaluations of the least sweet brand (Brand A) were classified by the discriminant function as belonging to the least sweet brand. 19.1% of the scores for Brand B and 17.0% for Brand C were classified as identifying Brand A. A simple count of the number of consumers ranking each brand as least sweet showed that 63.8% chose Brand A, 19.1% Brand B and 17.0% Brand C. This suggests that the discriminant function provides a measure of the proportion of assessors who can tell the difference or, a measure of the degree of confusion between samples.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00465.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.Capsaicin burn was induced by a one percent solution of TabascoTMsauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00466.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.Restructured beef steaks, formulated with different beef particle sizes, fat content and binder levels, were evaluated with selected marketing factors by 30 consumers. Conjoint analysis was applied to consumers’hedonic scores and statement of purchase intent for raw and cooked steaks. Product preference, packaging and brand had significant (P<0.05) impacts on hedonic scores for raw products. Price was an additional important factor in purchase intent. Parcooked products, only product preference was important for both hedonic rating and purchase intent. When products were not present, conjoint measurement indicated that nutritional information, price and brand influenced (P<0.05) hedonic response

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00467.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone‐in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone‐in r

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00468.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.A descriptive analysis panel was trained to use a refined lexicon of flavor descriptors to evaluate farm‐raised catfish flavor using a referenced intensity rating scale. To reduce variance due to within sample variability, a procedure using Blended Individual Fish Samples (BIFS) was developed. The reproducibility of the panel performance, utility of the BIFS and the sensitivity of the method to discriminate differences in fish flavor was demonstrated in three experiment

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00469.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACT.When choosing a design for estimating product differences we must consider both the appropriate model for the analysis of results and the economic aspects of the test. If no residual effects are expected the SMD design provides an efficient way of estimating the product difference. If the residual effect is known to be present it is better to consider an alternative design. The choice of an alternative will depend on both theoretical (desired precision of estimates) and practical (cost of conducting a study) considerations. In this paper, I review both the theoretical underpinnings of SMD and some of its possible alternatives.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1990.tb00470.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.tb00471.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.tb00472.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY