摘要:

ABSTRACTThe ability of panelists to distinguish between samples of apple juice with two levels of added sucrose (0.1 and 0.9 g/100 mL) or NaCl (0.05 and 0.14 g/100 mL) was determined using a modified signal detection technique. Samples at various temperatures (6, 24, or 50C) were presented with various rinse conditions. Sometimes a water rinse (6, 24, or 50C) was presented between samples and somtimes not. R‐index values were calculated to predict the ability of panelists to distinguish between samples. No temperature effect was found for sweetness difference tests; however, R‐indices showed that salty differences in apple juice were more distinguishable at a sample temperature of 24C than at 6 or 50C. Samples temperature had a greater effect than rinse condition (temperature or no rinse) on discrimination between samples differing in NaCl concentrat

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00198.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA data reduction protocol was designed to minimize distortion inherent in sensory data. Following removal of nonexistent attributes and treatment levels, extreme value analysis and distribution comparisons combined with graphical respresentations, facilitated elimination of inconsistent (with respect to overall consensus) panelists. Application of a calibration factor showed superresponsive panelists (those with intensity values consistently higher than other panelists) were among the most accurate and thus were retained in spite of their tendency to produce extreme value data. Panelists that consistently produced a narrow variance around the overall mean and rarely produced extreme values were classified as noncomittal and removed. Analysis of variance calls for a split plot design; blocks (sessions) and treatments in main plot, and panelists in subplot. In general, the subplot can be ignored. These methods are suggested for evaluating panelists’ training needs; and for eliminating data that distorts the statistical analysi

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00199.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe effect of consumption of bitter taste substances (caffeine and beer) to bitter taste sensitivity was examined by 19 healthy adults. For individual taste sensitivity, detection thresholds were used on 6 bitter substances (caffeine, iso‐alpha‐acids: beer bittering agents, quinine sulfate, L‐tryptophan, L‐phenylalanine and glycyl‐L‐phenylalanyl‐L‐phenylalanine) and 3 non‐bitter substances (L‐aspartic acid, aspartame and NaCl). Nonusers of caffeine had significantly higher sensitivity (lower threshold) for caffeine compared to moderate and heavy users. Slight consumers of beer had significantly higher sensitivity for iso‐alpha‐acids relative to heavy users of beer, Iso‐alpha‐acids were not detected in saliva in acute dosing test by using 6 subjects. The correlations between thresholds of 6 bitter substances were calculated. Significant correlations (p<0.01) were noted in 2 cases between caffeine and quinine, and iso‐alpha‐acids and L‐trypothan. These data suggest the significant relation between individual bitter taste sensitivity and the consumption of ca

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00200.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTFocused difference testing was applied to two orange juices prepared from frozen concentrate. Differences were noted between the juices for darkness of color, visual appearance of pulpiness, resistance to tongue movement, flavor by mouth, odor, overall taste and taste other than sweetness. The logic and approach of focused difference testing is discussed and contrasted with other sensory analytical techniques.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00201.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTConsumer preference for a common ‘yellow cake’ prepared from a commercially available cake mix and for three ‘health modified'cakes was measured using signal detection ranking procedures. Consumers found the ranking protocol simple to use, making it a viable alternative to hedonic scaling. Measures of likelihood to choose to eat, after provision of nutritional information about the cakes, showed the same trend as measures of preference taken before. Yet, the dominance of preference for yellow cake over the ‘health modified’ cakes wa

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00202.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1993.tb00203.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY