摘要:

ABSTRACT.Fully integrating sensory resources with related business units represents a challenge for the sensory professional. As sensory evaluation provides actionable information in a timely, cost effective manner, developing resources that are consistent with corporate plans and impact on decision‐making is essential. This discussion focuses on developing a sensory strategy for success and highlights strategic planning techniques designed to maximize sensory evaluation's contribution to the accomplishment of a company's missio

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00440.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.Sensory testing of cigarette smoke presents some unique problems to the sensory specialist. This is due to a variety of reasons including the high degree of similarity between blended cigarettes and a high degree of variability between individual cigarettes. In the cigarette industry, a large effort has been placed on adapting and developing new methods of collecting and analyzing sensory‐data on both flavorants and cigarette smoke. These methods include odor profiling and multidimensional scaling based on attributes and acceptability scales. In addition, extensive research has been conducted to determine the number of relevent dimensions to smoking and the types of changes that could affect consumer acceptance or purchase behavio

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00441.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.The traditional methods for evaluating food and beverage products have been successfully adapted to the personal care industry over the past several years.Difference tests on odors of soaps, cosmetics, antiperspirants, and household products generate information that is useful to the cosmetic soap and detergent chemists.Experienced panels, known to be capable of detecting differences in personal care products, are used under controlled laboratory conditions. Similarly, personal care products are evaluated by consumers for various skin feel attributes after a single use in the laboratory, or after several uses in a home use situation.Finally, the descriptive analysis method has been applied to lotions, soaps, antiperspirants, shampoos, and hair mousses. This information is used for a variety of purposes including screening prototypes, competitive evaluations, product development, and claims substantiation. Because perceptions of personal care products present more variability than some food products, unique applications of established sensory methods are required.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00442.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.Sensory testing has been applied to the testing of personal care products for more than 20 years in the form of deodorancy testing. Recently descriptive analysis techniques have been applied to lotions, soaps, antiperspirants, shampoos and other personal care products. Through careful selection, extensive training, control of variables and procedures, a panel of judges have been trained to evaluate these products for their skinfeel properties using anchored numerical scales.Trained odor judges are used by manufacturers to substantiate deodorant property claims. Judges are selected for their olfactory sensitivity and are trained to evaluate fragrance as well as malodor intensity in a wide variety of products.The personal care business has become aware that more information is needed to determine why products are perceived to be acceptable in the marketplace. Trained sensory panels are helping to supply marketing and management personnel with this information.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00443.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.Sensory evaluation methods and procedures originally developed for the food and beverage industry are also utilized to conduct evaluations of products for furniture and floor care, laundry care, air care, and insect control. In addition to measuring sensory properties and dealing primarily with “the other senses,” home care product evaluations incorporate assessments of perceived performance as the product interacts with a substrate. Consequently, laboratory evaluations employ a variety of controlled usage conditions — each having specific physical requirements, and evaluations of total performance are conducted under multi‐environmental conditions with product users. This presentation examines how traditional sensory methods have been modified and expanded to accommodate the multidimensional aspects of home care products and R&D decisio

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00444.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.The current practice of sensory evaluation occurs in two general settings: the academic environment of a university laboratory and within the foods and consumer products industries. Sensory evaluation programs can differ in orientation, objectives, methodology and context, and viewed from the perspective of Brinberg's tripartite validity theory, focusing on experimental, theoretical and empirical paths. Differences in organizational goals and resources between academia and industry result in different uses of panels, statistics and collaborative efforts. Opportunities for advancement of the field of sensory science exist within the framework of academic training of and industrial demand for sensory professionals.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00445.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACT.The Time‐Intensity scaling technique was modified for measurements of taste intensity. Instead of using the traditional procedure where intensities were estimated on the judges’ own internalized scales, judges were trained to estimate concentrations directly in millimolar concentration. Such training was seen to increase precision, although the general shapes of the Time‐Intensity plots remained the same. The technique was applied to measurement of taste intensity change over time when NaCl or MSG stimuli were held in the mouth. Using this technique, it was possible to measure the relative effects, on taste intensity loss, of stimulus dilution by saliva and sensory adaptation; the latter had the greater effect. Accordingly, the disruption of adaptation was found to be more important than increased salivation when chewing movements were

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00446.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1989.tb00439.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY