摘要:

ABSTRACT.Lemonade samples varying in sucrose concentration (4‐15%) were evaluated by either a sip procedure (subjects tasted 10 mL samples) or a drink procedure (subjects consumed 60 mL samples) using a “just right” scale. The order of tasting the four lemonade samples was also balanced among subjects. Neither the amount of lemonade consumed during the test nor the sex of the subjects had an effect on the scores assigned to the samples or the just right sucrose concentration determined by linear regressions. The less pleasant samples (those scored farther from the just right point) showed sensory specific satiety evidenced by a shift away from the just right point on repeated tasting. Samples rated more pleasant or closer to the just right point did not show evidence of sensory specific sa

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00425.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA‐Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industr

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00426.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative‐to‐ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative‐to‐ideal rating scales.The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative‐to‐ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness.A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need t

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00427.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.In many attitudinal investigations, particularly those involving free‐choice profiling, a very large list of variables or features can emerge. Ordination using generalized Procrustes analysis provides a common base for comparing assessors, but the derived configurations are often high‐dimensional and difficult to summarize. This problem can be rectified by selecting a small subset of the original set of variables. Methods of variable selection in principal component analysis can be adapted easily for such purposes, but there is no guarantee with these methods that overall data structure is preserved. A recently introduced variable selection procedure that does aim to preserve the data structure as much as possible would seem to be more appropriate. All methods are described and applied to a set of data arising from an attitudinal investigation of meat products. The results indicate that variable selection should be more widely encoura

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00428.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.Thesholds for vanillin dissolved in water were determined first by 32 panelists, then by 100 additional panelists. Extreme‐value analysis was applied to the results from the first 32 determinations to estimate the likelihood of thresholds later encountered being even lower than those already detected. No threshold among the 100 additional determinations was below the 5% confidence limit for the regression curve based on the 32 determinations originally made. There was evidence that some panelists were ageusic to vanillin in aqueous solution. Although some investigators have suggested that the frequency distribution for threshold values of vanillin is bimodal, application of the Kolmogorov‐smirnov test to the distribution of the 132 values, as natural logarithms, gave little cause to reject the hypothesis that the distribution was unimo

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00429.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACT.Panelists were trained to measure texture of processed cheese analogues of known composition by free‐choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free‐choice prof

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1988.tb00430.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY