bluuebunny/crossref_metadata_2025 huggingface dataset:
SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS
Authors: BOWER JOHN A. , WHITTEN ROBERT
Published: May 2007

This study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel (n=56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most (p<0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural features, ‘price’ and ‘appearance’ . The ‘healthy image’ aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.
A COMPUTERIZED SYSTEM FOR CONTROLLING AND MEASURING GUSTATORY REACTION TIMES
Authors: GUIRAO MIGUELINA , ZAMORA MARIA CLARA
Published: May 2007

Reaction Time (RT) procedures are widely used in cognitive and behavioral experiments. In the sensory realm RT has been traditionally applied to measure visual, auditory or motor responses. The application of the RT method to gustatory stimuli has proved to be difficult. Attempts to develop automatic control techniques have been restrained by difficulties related to the control of variables, e.g. physiochemical characteristics of chemical solutions and the procedure for stimulus presentation. In this report we describe a computer based system that was designed to measure the reaction time to taste solutions dropped on the tongue. The equipment consists of a pumping system, an interface between the computer and the pumping system, the software required to control the interface and to measure reaction time, and a push button to detect the subject's response. The system can be used as a tool for both research and evaluation tests.
SELECTION OF ATTRIBUTES FOR THE SENSORY EVALUATION OF ANCHOVIES DURING THE RIPENING PROCESS
Authors: BESTEIRO I. , RODRÍGUEZ C.J. , TILVE‐JAR C. , PASCUAL C.
Published: May 2007

Anchovy semipreserves are elaborated in Mediterranean countries with ripened Engraulis encrasicolus obtained by a traditional process. In order to identify those sensory attributes that are most useful as indicators of the ripening stage of Engraulis encrasicolus we performed sensory analyses of anchovy samples obtained at intervals throughout the ripening process. The resulting 90 × 44 sample‐by‐attribute matrix was analyzed by principal components analysis, leading to the selection of 11 attributes that are reliable indicators of ripening stage and spoilage. The attributes chosen were gray color of the external side; red color of the external side, internal side and backbone mark; the odors Iberian ham and fish meal; the flavors anchovy and bitter; and the texture attributes firmness and juiciness.
SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY
Authors: VICKERS ZATA M. , RICE BARBARA L. , ROSE MADELINE S. , LANE HELEN W.
Published: May 2007

Anecdotal evidence suggests that astronauts’ perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts’ sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head‐down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self‐reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest.
STATISTICAL MODELS FOR THE A‐NOT A METHOD
Authors: BI JIAN , ENNIS DANIEL M.
Published: May 2007

Dependence among responses in using the A‐Not A or “ Yes‐No” task are accounted for in new hypothesis testing models. The new models involve adjustments to Pearson's and McNemar's chi‐square statistics and to the variance of d', a measure of signal detectability or sensitivity.
THE β‐STRATEGY: AN ALTERNATIVE AND POWERFUL COGNITIVE STRATEGY WHEN PERFORMING SENSORY DISCRIMINATION TESTS
Authors: ROUSSEAU BENOÎT
Published: May 2007

For discrimination tests not requiring the nature of the difference to be specified in the instructions, such as the triangle, duo‐trio and same‐different protocols, it is usually assumed that the decision rule used by the subject in order to generate an answer involves the comparison of the relative sensory distances between the samples. However, there is evidence that an alternative cognitive strategy, the β‐strategy, involving the absolute categorization of the sensations could be used by the subject when performing these protocols. This paper introduces the characteristics of this alternative strategy by discussing its statistical power (higher than the traditional strategies) and by describing means of investigating which strategy is used by the subject during an experiment as well as illustrating the experimental conditions that might facilitate the use of this particular decision rule.
CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING
Authors: GONZÁLEZ‐VIÑAS MIGUEL ANGEL , POVEDA JUSTA , RUIZ ANTONIA GARCÍA , CABEZAS LOURDES
Published: May 2007

Manchego cheese is a high‐fat pressed ewe's‐milk cheese made in Castilla‐La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.

This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months’ ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated.
EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT
Authors: DRAKE M.A. , GERARD P.D. , CHEN X.Q.
Published: May 2007

The effects of sweetener type, sweetener concentration, and fruit flavor on the sensory attributes of soy fortified yogurt were determined. Soy fortified dairy yogurts were made by the addition of soy protein concentrate (0, 2.5, 5%) to standard yogurt mixes prior to fermentation. Sweetener type (sucrose, fructose, sucrose/fructose) and sweetener concentration (6, 8, 10%) were incorporated into yogurts in a split plot experiment with soy concentration as a subplot factor. Flavor effects (plain, lemon, strawberry) were studied in a 3 × 3 factorial experiment (soy concentration × flavor). A trained descriptive panel (n=13) evaluated yogurts for seven flavor and aroma terms. Sweetener type had no effect on sensory properties with the exception of perceived sweetness. Soy flavors and astringency decreased with increasing sweetener concentration. Fruit flavors decreased soy aromas, soy flavors, and astringency in yogurts containing soy protein. These results indicate that sweetener concentration and fruit flavors play a crucial role in formulating yogurts fortified with soy protein.
TIME INTENSITY PROFILES OF FLAVOR POTENTIATORS (MSG, IMP, GMP)
Authors: GIOVANNI MARIA , GUINARD JEAN‐XAVIER
Published: May 2007

This research characterized the time‐intensity (TI) profiles of monosodium glutamate (MSG), disodium 5′‐inosinate (IMP), and disodium 5′‐guanylate (GMP). Twenty subjects rated total taste intensity of single solutions of 2.5, 5 and 10 mM MSG, 0.63 and 2.5 mM IMP and GMP, and some of their mixtures, using the TI method. The profiles generated were atypical of other taste modalities. Time to maximum intensity waslong (16–20s), followed by a plateau at maximum intensity, and a persistent aftertaste (50–96s duration). Maximum intensities of the samples varied (p < 0.001), with mixtures of 10 and 5 mM MSG with 2.5 mM IMP or GMP yielding the highest intensities. Similar differences were found for total duration and area under the curve. These results indicate that flavor potentiators may increase total flavor during consumption. Synergism between flavor potentiators was demonstrated.
STEVIOSIDE AS A REPLACEMENT OF SUCROSE IN PEACH JUICE: SENSORY EVALUATION
Authors: PARPINELLO GIUSEPPINA PAOLA , VERSARI ANDREA , CASTELLARI MASSIMO , GALASSI SERGIO
Published: May 2007

The suitability of stevioside as a sweetener in peach juice was investigated. Comparison between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The results demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in juice, with a 25% decrease in calories, without affecting the sensory characteristics of the product. Synergistic and inhibitory effects between sucrose and stevioside were also monitored at different stevioside concentration. A new juice formulation sweetened with a binary mixture of stevioside (160 mg/L) and sucrose (56 g/L) was not significantly different in terms of desirability from a reference product sweetened with 9% sucrose.
A STUDY OF CHINESE‐ORIGIN AND EUROPEAN‐ORIGIN AUSTRALIAN CONSUMERS’ TEXTURE PREFERENCES USING A NOVEL EXTRUDED PRODUCT
Authors: MURRAY J.M. , EASTON K. , BEST D.J.
Published: May 2007

Diverse food choices and preferences are commonly observed between consumers cross‐culturally, however, many aspects of these behavioral differences are not yet fully understood. In order to investigate cross‐cultural texture preferences, six extruded snack samples, manufactured under different processing conditions to represent a range of textural characteristics were characterized by a trained panel using descriptive sensory analysis. In parallel, thirty‐eight naive European‐Origin and thirty‐seven naive Chinese‐Origin Australian consumers (t = 75) rated their preference for the snacks. The snacks were not representative of any snacks on the market and thus represented a “ novel” product in both cultures. Additionally, consumers answered a simple questionnaire and completed the food neophobia scale. Results of descriptive analysis indicated significant differences (p≤0.01) between the samples for 13 out of 15 descriptive attributes but no significant differences in preference were found between European‐origin and Chinese‐origin consumers. However, overall analysis of mean effects indicated that Chinese‐origin consumers rated samples significantly higher than European‐origin consumers (p≤0.05), suggesting a cultural bias in the use of line scales. Gender did not influence texture preference, however, age significantly influenced preference for three of the samples (p≤0.05) and analysis of mean effects also indicated differences in consumers’ ratings which were related to age. Food neophobia classification did not influence preference, although many more Chinese‐origin consumers (28) were classified as neophobic than were European‐origin consumers (11).
SIMILARITIES AMONG 40 PURE ODORANT COMPOUNDS EVALUATED BY CONSUMERS
Authors: PROST CAROLE , GUEN SOPHIE LE , COURCOUX PHILIPPE , DEMAIMAY MICHEL
Published: May 2007

Forty pure chemical compounds representing a wide range of odors, were evaluated by a panel of 240 consumers. These compounds were matched with a list of 40 common descriptors. The results were analyzed by Correspondence Analysis and Hierarchical Clustering. This original approach enhanced the study by providing a layman's point of view and thereby shedding light on the theories of olfactory perception. The level of odor confusion by consumers was also studied. Consumers pointed out three principal odorant directions which we called “ citrus”, “ sweet” and “ heavy” . Aniseed and garlic odors were the most isolated notes. The association among compounds or odors was explained by semantic processes and by the odorant products consumers used which make up their odorant domain.
A COMPARISON OF METHODS FOR EVALUATING THE PERFORMANCE OF A TRAINED SENSORY PANEL1
Authors: KING MARJORIE C. , HALL JOHN , CLIFF MARGARET A.
Published: May 2007

Cluster analysis, consonance analysis, principal component analysis (PCA) and the GRAPES program (Schlich 1994) were compared for the evaluation of panel performance. Ten judges evaluated 25 Merlot wines for 24 color, aroma and flavor attributes. Cluster analysis grouped similar judges. PCA identified judges according to their attribute use. Consonance analysis determined a numerical index for attribute agreement and the GRAPES program compared judges in their use of the scale, reliability, discrimination and disagreement. Three of the four techniques provided a graphical representation of similarities and differences between judges. Methodologies were best used in conjunction with one another. Ultimately the application of these tools will serve to improve the quality of sensory evaluations.
IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?
Authors: CHOLLET SYLVIE , VALENTIN DOMINIQUE
Published: May 2007

This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer‐training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms’ efficiency shows that whereas for trained subjects, precise terms are more efficient than intensity or hedonic terms; the opposite is observed for untrained subjects. This suggests that it is not the term itself that is important but the common reference associated to it.
AN EFFECTIVE HEDONIC ANALYSIS TOOL: WEAK/STRONG POINTS
Authors: ROUSSET SYLVIE , MARTIN JEAN‐FRANÇOIS
Published: May 2007

In 2 separate studies, 6 rice and 6 dry‐cured ham samples were tasted by 2 sets of consumers. The consumers were asked about their hedonic evaluation and invited to comment on the weak and strong points of food samples. The frequencies of quoted terms were analyzed by correspondence analysis (CA). A trained panel carried out the sample profiles. Hedonic scores were linked to objective assessment using the preference mapping (PM). Figures from CA and PM showed similar proximity between samples in both studies. The descriptive vocabulary used by trained assessors and consumers contained both similarities and differences. In the rice study, the trained panel described Basmati with the terms ‘little elastic’, ‘long grain’ and ‘brioche flavor’, while consumers used ‘aromatic’, ‘long grain’, ‘white color’ and ‘good texture’. In the dry‐cured ham study, Iberian and Corsican samples were described by ‘rancid’, ‘blue cheese’, ‘mushroom’, ‘bitter’ and 'sweet’ attributes while consumers only used ‘too fatty’, ‘bad taste’ and 'strange’ terms. Trained assessors stressed the greatest sensory differences while consumers focused on salient popular and unpopular traits. Weak/strong points analysis was efficient to show the level of acceptability by the number of strong points attributed to the samples and the main reasons for acceptability or rejection.
COMPARISON OF CORRELATED PROPORTIONS IN REPLICATED PRODUCT TESTS
Authors: BI JIAN
Published: May 2007

Product testing with multiple matched samples is often encountered. If the response for each sample is binary, the test involves comparison of multiple proportions of dependent samples. In the paper, a test statistic due to Bennett (1967, 1968) is discussed and extended to the replicated testing situation. An adjusted Bennett's statistic is proposed based on the Dirichlet‐multinomial distribution. The conventional and adjusted Bennett's statistics are illustrated by a numerical example in product testing.
THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SENSORY AND PHYSICAL ATTRIBUTES OF GROUND BEEF PATTIES
Authors: DELIZA R. , SALDIVAR S.O. SERNA , GERMANI R. , BENASSI V.T. , CABRAL L.C.
Published: May 2007

Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter‐rotating twin extruder to produce a red‐meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.
TASTE INTENSITIES OF OIL‐IN‐WATER EMULSIONS WITH VARYING FAT CONTENT
Authors: METCALF KATY L. , VICKERS ZATA M.
Published: May 2007

The objective of this study was to determine the effect fat has on the intensity of sweet, salty, sour, bitter and umami tastes in oil‐in‐water emulsions. The first experiment used two levels of fat (9% and 17% in oil‐in‐water emulsions) and two intensities of each taste (high and low). We compared the taste intensities of these emulsions to the intensities of oil‐free samples with equal total volume, and to oil free samples of the same aqueous taste compound concentrations. Because of potential confusion between taste intensity and viscosity, we repeated the experiment, having panelists rate both thickness and taste intensity. Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes. When compared to samples with equal aqueous taste compound concentrations, fat suppressed bitterness, but had no effect on the other tastes.
MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES
Authors: TANG CHEN , HEYMANN HILDEGARDE
Published: May 2007

The sensory data from three different methods, multidimensional sorting, similarity scaling, and free‐choice profiling were compared using ten commercial grape jellies as a model system. Without any prior training, the overall similarities/dissimilarities between stimuli were judged using both multidimensional sorting and pair‐wise scaling and the sensory attributes were rated using free‐choice profiling by different panels. A two‐dimensional stimulus configuration best represented the data from each of the three methods. The underlying dimensions of stimulus space were identified from free‐choice profiling data and also explained some background variables. The texture, sweetness, sourness, grape flavor and color contributed to both dimensions. All three methods were very similar in describing the most important differences among stimuli as suggested by the highly significant correlation between their first dimensions. The Procrustes analysis coupled with permutation tests, as well as RV coefficient, indicated that similarity scaling and free‐choice profiling reached maximum consensus, whereas multidimensional sorting shared slightly lesser consensus with the other two methods.
FOCUS GROUP RESEARCH ON SENSORY LANGUAGE USED BY CONSUMERS TO DESCRIBE MAYONNAISE
Authors: CARDINAL PAULA , FLORES ALEJANDRA , CONTARINI ADRIANA , HOUGH GUILLERMO
Published: May 2007

A focus group study was performed to investigate the sensory vocabulary used by consumers of this product, together with general habits of its consumption. A total of 59 housewives distributed among six groups from three different cities in Argentina participated in the study. Differences in the groups across cities were small. Four groups would have been sufficient to generate the information and four was an adequate number of samples to aid in descriptor usage. The total number of descriptors used by the 6 groups were: appearance 65, color 39, aroma 44, flavor 50 and texture 70. A list of the most frequently mentioned positive and negative descriptors is presented. There were contradictions between the recall of reasons for consuming a sample and the sensory description of the same sample. The focus group method allowed obtaining the general profile of an ideal mayonnaise: pale yellow, shiny, with a mild flavor of lemon and egg, creamy in texture and easy to spread.
CULTURAL DIFFERENCES IN DEGREE OF LIKING OF ASIAN WHITE RADISH (RAPHANUS SATIVUS L.)
Authors: WILLS R.B.H. , COOGAN R.C.
Published: May 2007

Asian white radish processed foods are commonly consumed in Japan and Korea and are increasingly available in many Western countries. The major flavor constituent of Asian white radish, 4‐methylthio‐3‐trans‐butenyl isothiocyanate (MTBITC), was extracted as an oil and added in varying concentrations to an unflavored cracker biscuit. Untrained taste panels of Japanese, Korean and Australian nationals were presented with treated biscuits and their concentration preference for MTBITC determined. The taste preferences (degree of liking) of the Japanese and Koreans differed markedly with the Japanese preferring biscuits containing 110 μmole MTBITC/100 g while the Koreans preferred < 50 μmole/100 g (the lowest concentration tested). The difference is attributed to the Korean use of Asian white radish in highly spiced foods compared to the Japanese use without the addition of strongly flavored ingredients. The Australians also preferred <50 μmole/100 g but this was probably due to unfamiliarity with eating white radish.
DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING
Authors: GONZÁLEZ‐VIÑAS MIGUEL ANGEL , MOYA AIDA , CABEZUDO MARIA DOLORES
Published: May 2007

Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free‐Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.
CONCEPT‐RESPONSE SEGMENTATION FOR GRAPEFRUIT JUICE: WHAT ROLE DO SENSORY STATEMENTS PLAY AS DRIVERS OF PERSUASION AND RESPONSE TIME?
Authors: MOSKOWITZ HOWARD
Published: May 2007

This paper deals with responses to concept elements for grapefruit juice using hybrid conjoint analysis. Sensory‐based concept elements perform as well (and as poorly) as do nonsensory‐based concept elements. Concept‐response segmentation analysis revealed three distinct groups, oriented to sweet taste, nonsweet taste, and color/appearance, respectively. Response patterns of segments are not polarized. What one segment likes most the other segment may simply accept to a moderate degree. This pattern differs from what typically happens with actual products. The segments differ in the way that they process the information in a concept, based upon response time as a separate dependent measure. Sensory‐based concept elements may act as gatekeepers to assure respondents that the product is acceptable, and thus may shorten the search for additional information. In contrast, for products and sensory‐preference segmentation, sensory attributes typically act as Drivers of LikingTM, rather than as gatekeepers.
CATEGORY APPRAISAL WITHIN A LIMITED PRODUCT RANGE: A METHODS‐ORIENTED CASE HISTORY
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper presents the author's approach to synthesizing useful direction from product testing when the stimuli are not systematically varied. The approach presented here comprises a research design and data analysis strategy, rather than a conventional product optimization with subsequent validation. The design steps comprise stimulus selection, attribute selection, and product evaluation. The data analysis comprises univariate modeling to show how sensory attributes drive overall liking, reduction of the matrix to factor scores for multivariate modeling, and then the creation of an integrated product model. The outcome is a set of factor scores that can be translated to sensory attributes and in turn to target products.
SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME‐MADE’AND COMMERCIAL DAIRY ICE CREAM
Authors: BOWER JOHN A. , BAXTER IRENE A.
Published: May 2007

Sensory properties and consumer perception of 2 ‘home‐made’and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of ‘home‐made’from commercial products was limited to few attributes. Principal component analysis separated the ‘home‐made’products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of ‘home‐made’ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as ‘home‐made’or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher ‘denseness’, ‘vanilla’aroma and ‘buttery’flavor, were associated with more liking for commercial products. The ‘home‐made’high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of ‘ice crystals’and ‘breakage’aided identification of the low‐fat ‘home‐made’formulation, which was less liked overall. Overall, differences between the ‘home‐made’and commercial samples were small but consumer perception of the term ‘home‐made’was viewed favorably for dairy ice cream.
NEXT GENERATION HEALTHY SOUP: AN EXPLORATION USING CONJOINT ANALYSIS
Authors: KRIEGER BERT , CAPPUCCIO ROBERTO , KATZ RACHEL , MOSKOWITZ HOWARD
Published: May 2007

This paper presents results on consumer attitudes towards healthy soup, using conjoint analysis, executed on the Internet. The results show moderate interest in new ideas for the total panel, but reveal three concept‐response segments. The first segment responds to nutrition and functional ingredients. The second segment responds to packaging and convenience. The third segment responds to taste and ingredients. Statistical analysis confirms the idea that they represent different ‘mind‐sets’. The segmentation based on psychographic variables is a useful tool to identify the features of the next generation “healthy soups” and to design custom products on the basis of consumer requirements.
DESCRIPTIVE ANALYSIS OF CARAMEL TEXTURE1
Authors: STEINER AMELIA E. , FOEGEDING E. ALLEN , DRAKE MARYANNE
Published: May 2007

Oral sensory evaluation of caramel texture was conducted using six texture terms and results were compared to instrumental testing of texture. Trained panelists (n = 11) evaluated 6 caramel formulations by descriptive analysis. Mean texture values indicated that a slight increase in sweetened condensed skim milk and vegetable fat content (1% w/w at a 2:1 ratio) significantly decreased stickiness (P≤ 0.05). Decreasing corn syrup dextrose equivalent (DE) decreased stickiness and increased hardness (P≤ 0.05). Pearson correlation coefficients revealed that stickiness to teeth while chewing, toothpacking, and tooth adhesiveness were highly correlated with one another (P≤ 0.05). Sensory hardness, cohesiveness, and number of chews were correlated with the rheological properties of storage modulus and viscosity, while stickiness was correlated with probe tack force (P≤ 0.05). Such correlations show that fundamental rheological and tack force measurements can be used to help determine molecular mechanisms for sensory texture and stickiness.
AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY
Authors: GAMBARO ADRIANA , VARELA PAULA , BOIDO EDUARDO , GIMENEZ ANA , MEDINA KARINA , CARRAU FRANCISCO
Published: May 2007

Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty).
THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS
Authors: DE WIJK RENÉ A. , ENGELEN LINA , PRINZ JON F. , WEENEN HUGO
Published: May 2007

The influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from itollmL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived creaminess were enhanced with size whereas sensations of astringency and temperature were suppressed. Bite size also affected perceived thickness, but the direction of the effects varied with custard desserts. With multiple bites, creaminess sensations continued to increase, whereas other sensations were unaffected. Switching to a second series of bites of another vanilla custard dessert showed larger sensory effects, especially on astringency sensations but also to a lesser extent on sensations of thickness and fatty afterfeel. Single and multiple bite results are discussed in terms of possible peripheral mechanisms. Switching results are discussed in terms of possible central sensory contrast mechanisms.
USE OF COMPUTER‐GENERATED IMAGES AND CONJOINT ANALYSIS TO INVESTIGATE SENSORY EXPECTATIONS
Authors: DELIZA ROSIRES , MACFIE HAL , HEDDERLEY DUNCAN
Published: May 2007

Consumers unfamiliar with passion‐fruit juice were presented with 24 computer generated package images on which six packaging factors (background color, picture, information, brand, language and shape) had been manipulated and asked to give scores for six expected sensory attributes (sweetness, pureness, sharpness, refreshing, freshness, naturalness) and liking. Significant effects were obtained for each attribute, with background color and information being the most important. Consumers varying in Need For Cognition (NFC) were affected differently by the investigated features of the package. High NFC individuals used less of the packaging factors than low NFC subjects did.
Re/placing Native Science: Indigenous Voices in Contemporary Constructions of Nature
Authors: JOHNSON JAY T. , MURTON BRIAN
Published: May 2007

Since the earliest days of the European Enlightenment, Western people have sought to remove themselves from nature and the ‘savage’ non‐European masses. This distancing has relied upon various intellectual techniques and theories. The social construction of nature precipitated by Enlightenment thinking separated culture from nature, culture being defined as civilised European society. This separation has served to displace the Native voice within the colonial construction of Nature. This separation has also served as one thread in the long modern ‘disenchantment’ of Westerners and nature, a ‘disenchantment’ described so adeptly by Adorno and Horkheimer (1973). Unfortunately though, this displacement is not only a historical event. The absence of modern Native voices within discussions of nature perpetuates the colonial displacement which blossomed following the Enlightenment. In his book entitled, Native Science, Gregory Cajete describes Native science as ‘a lived and creative relationship with the natural world ... [an] intimate and creative participation [which] heightens awareness of the subtle qualities of a place’ (2000, 20). Perhaps place offers a ‘common ground’ between Western and Indigenous thought; a ‘common ground’ upon which to re/write the meta‐narrative of Enlightenment thought. This paper will seek to aid in the re/placement of modern Native voices within constructions of nature and seek to begin healing the disenchantment caused through the rupture between culture and nature in Western science.
Corporate Social Responsibility, Supply‐chains and Saami Claims: Tracing the Political in the Finnish Forestry Industry
Authors: LAWRENCE REBECCA
Published: May 2007

At the heart of debate surrounding Corporate Social Responsibility (CSR) lies an inherent anxiety over the division of responsibility between states and corporations. Commonly taken for granted is a natural and a priori separation of government and market activities. This paper provides a critique of the conceptual division of responsibility between ‘state’ and ‘market’ actors, and explores the politically ambivalent roles of state financed companies in global CSR dialogues on the rights of Indigenous Peoples. It uses a case concerning logging on Saami reindeer herding territory, and explores a particularly Finnish articulation of CSR and supply‐chain management in the Finnish forestry and paper sector.
An Indigenous Perspective on National Parks and Sámi Reindeer Management in Norway
Authors: RISETH JAN ÅGE
Published: May 2007

Protection of nature for biodiversity, and for the material livelihoods of Indigenous peoples, have much in common. Indigenous relations to nature are, however, based on unity between use and protection, implying that human use is necessary for effective protection. Often protected areas include the homelands of Indigenous peoples, whose needs and rights are still being ignored to a large extent. This paper explores the effects of a plan for a significant increase of large nature protection areas in Norway, still under implementation. Most of the new protection areas are in the heartland of the Indigenous Sámi, whose core livelihood is reindeer management. The plan implies transfer of jurisdiction from Indigenous and local domains to formalised central domains. In several cases, this has provoked Indigenous and rural groups to organised resistance. In this case study, there are signs of new tensions between Sámi and other rural groups. Indigenous land use can be marginalised by park restrictions and increasing pressure from visitor activity. The Sámi response was to boycott the park management board leading to a stalemate. A robust solution seems to require consideration of deeper institutional levels.
Diverse Kir modulators act in close proximity to residues implicated in phosphoinositide binding
Authors: Logothetis Diomedes E. , Lupyan Dmitry , Rosenhouse‐Dantsker Avia
Published: May 2007

Inwardly rectifying potassium (Kir) channels were the first shown to be directly activated by phosphoinositides in general and phosphatidylinositol bisphosphate (PIP2) in particular. Atomic resolution structures have been determined for several mammalian and bacterial Kir channels. Basic residues, identified through mutagenesis studies to contribute to the sensitivity of the channel to PIP2, have been mapped onto the three dimensional channel structure and their localization has given rise to a plausible model that can explain channel activation by PIP2. Moreover, mapping onto the three‐dimensional channel structure sites involved in the modulation of Kir channel activity by a diverse group of regulatory molecules, revealed a striking proximity to residues implicated in phosphoinositide binding. These observations support the hypothesis that the observed dependence of diverse modulators on channel–PIP2interactions stems from their localization within distances that can affect PIP2‐interacting residues.
Neurally released pituitary adenylate cyclase‐activating polypeptide enhances guinea pig intrinsic cardiac neurone excitability
Authors: Tompkins John D. , Ardell Jeffrey L. , Hoover Donald B. , Parsons Rodney L.
Published: May 2007

Intracellular recordings were made in vitro from guinea‐pig cardiac ganglia to determine whether endogenous neuropeptides such as pituitary adenylate cyclase‐activating polypeptide (PACAP) or substance P released during tetanic neural stimulation modulate cardiac neurone excitability and/or contribute to slow excitatory postsynaptic potentials (sEPSPs). When nicotinic and muscarinic receptors were blocked by hexamethonium and atropine, 20 Hz stimulation for 10 s initiated a sEPSP in all innervated neurones. In 40% of the cells, excitability was enhanced after termination of the sEPSP. This suggested that non‐cholinergic receptor‐mediated mechanisms contributed to the sEPSP and modulated neuronal excitability. Exogenous PACAP and substance P initiated a slow depolarization in the neurones whereas neuronal excitability was only increased by PACAP. When ganglia were treated with the PAC1 antagonist PACAP6‐38 (500 nm), the sEPSP evoked by 20 Hz stimulation was reduced by ∼50% and an enhanced excitability occurred in only 10% of the cells. These observations suggested that PACAP released from preganglionic nerve terminals during tetanic stimulation enhanced neuronal excitability and evoked sEPSPs. After addition of 1 nm PACAP to the bath, 7 of 9 neurones exhibited a tonic firing pattern whereas in untreated preparations, the neurons had a phasic firing pattern. PACAP6‐38 (500 nm) diminished the increase in excitability caused by 1 nm PACAP so that only 4 of 13 neurones exhibited a tonic firing pattern and the other 9 cells retained a phasic firing pattern. These findings indicate that PACAP can be released by tetanic neural stimulation in vitro and increase the excitability of intrinsic cardiac neurones. We hypothesize that in vivo PACAP released during preganglionic firing may modulate neurotransmission within the intrinsic cardiac ganglia.
An Approach to Calculate the Probability of Wave Impact on an FPSO Bow
Authors: Soares C. Guedes , Pascoal R. , Antão E. M. , Voogt A. J. , Buchner B.
Published: May 2007

This work aims at characterizing the probability of wave impact and determining the position of impact on an FPSO (floating production storage and offloading platform) bow geometry. In order to determine the instants when impact occurs, an experimental program was performed on a specific bow shape. The bow was instrumented with pressure transducers and the test program, also making use of video recordings, was designed such that it was possible to determine the correlation between undisturbed wave shape and the impact pressure time traces. It has been found that the wave impact at the bow is highly correlated with the local wave steepness, which for very high waves has at least second-order effects. A comparison between the probability distributions of local wave steepness of the experimental undisturbed wave time trace and numerical simulations of second-order wave theory is provided and it confirmed that the latter is very adequate for calculations. The experimental results were further used to determine how the probability of impact varies with free surface vertical velocity. It was found that the significant wave height of the sea state itself does not have significant influence on the result and a regression model was derived for the bow type in the experiments. The proposed model for determining the probability of having an impact is based on combining distributions, adjusted a priori to the numerically generated second-order free surface vertical velocity, and the experimental probability of impact of a known certain seastate and free surface velocity. The analytical description makes it fast and easy to expand to other cases of interest and some example calculations are shown to demonstrate the relative ease of the procedure proposed. The position of the impact is determined by the nonlinear wave crests and the ship motions. The ship motions can be determined based on a linear response to the nonlinear waves considered.
Ocean Wave Spectral Estimation Using Vessel Wave Frequency Motions
Authors: Pascoal R. , Guedes Soares C. , Sørensen A. J.
Published: May 2007

Wave spectra are estimated from wave frequency motions of a vessel at zero or low advance speed. Minimization of a cost functional that indicates how well the estimated spectrum results in the measured motion spectra was based on sequential quadratic programming and a genetic algorithm. Two procedures have been developed and applied to numerically simulated motions of a 59 m length offshore supply vessel.
Raman scattering spectroscopy of liquid nitrogen molecules: An advanced undergraduate physics laboratory experiment
Authors: Sands B. L. , Welsh M. J. , Kin S. , Marhatta R. , Hinkle J. D. , Bayram S. B.
Published: May 2007

We describe a straightforward and highly visual experiment designed to demonstrate Raman scattering spectroscopy by measuring the vibrational energy spacing of nitrogen molecules in the liquid phase. Interpretation of the spectrum teaches the principles of elastic and inelastic light scattering and the intrinsic properties of molecules. The use of a pulsed Nd:YAG laser with high peak power leads to a plethora of nonlinear optical phenomena. The presence of highly visible stimulated Raman scattering greatly enhances the normal Raman-shifted signal, allowing for a more engaging laboratory experience in comparison to traditional Raman scattering experiments.
Marine Radiocarbon Evidence for the Mechanism of Deglacial Atmospheric CO
2
Rise
Authors: Marchitto Thomas M. , Lehman Scott J. , Ortiz Joseph D. , Flückiger Jacqueline , van Geen Alexander
Published: May 2007

We reconstructed the radiocarbon activity of intermediate waters in the eastern North Pacific over the past 38,000 years. Radiocarbon activity paralleled that of the atmosphere, except during deglaciation, when intermediate-water values fell by more than 300 per mil. Such a large decrease requires a deglacial injection of very old waters from a deep-ocean carbon reservoir that was previously well isolated from the atmosphere. The timing of intermediate-water radiocarbon depletion closely matches that of atmospheric carbon dioxide rise and effectively traces the redistribution of carbon from the deep ocean to the atmosphere during deglaciation.
Antibacterial activity of aerial parts as well as in vitro raised calli of the medicinal plant Saraca asoca (Roxb.) de Wilde
Authors: Shahid M , Shahzad Anwar , Malik Abida , Anis M
Published: May 2007

Leaves, stem, and flowers of Saraca asoca, an endangered medicinal plant in India, and young explants cultivated on Murashige & Skoog's medium containing 6-benzylaminopurine were analyzed for antibacterial potential. Alcoholic and aqueous extracts from parent explants and their in vitro raised calli were tested by an agar well diffusion method. Minimal inhibitory concentrations (MICs) of the extracts were determined by broth microdilution method. Aqueous extracts showed antibacterial activity against limited bacterial species, whereas alcoholic extracts were active against a wider range of bacteria. Although the alcoholic extracts of all the explants and calli showed antibacterial activity, the extracts derived from flowers and their calli showed better results. Extracts derived from calli showed comparable results to the extracts from explants. Overall, the MICs of the extracts ranged from 0.039 to 1.25 mg/mL. MICs against Gram-positive bacteria ranged from 0.078 to 1.25 mg/mL, whereas they ranged between 0.039 and 0.625 mg/mL against Gram-negative bacteria. A MIC distribution plot showed that Gram-negative bacteria were more susceptible to the extracts than Gram-positive bacteria. It is concluded that extracts of S. asoca contain antibacterial agent, and as the calli gave good results, in vitro cultivation of the explants may be used to obtain antibacterial compounds. This is the first report on antibacterial activity of S. asoca, especially through in vitro raised calli.Key words: Saraca asoca, antibacterial activity, in vitro, callus, minimal inhibitory concentration.
Effect of the addition of nitrogen sources to cassava fiber and carbon-to-nitrogen ratios on Agaricus brasiliensis growth
Authors: Mantovani T R.D , Linde G A , Colauto N B
Published: May 2007

The same substratum formulation to grow Agaricus bisporus has been used to grow Agaricus brasiliensis since its culture started in Brazil. Despite being different species, many of the same rules have been used for composting or axenic cultivation when it comes to nitrogen content and source in the substrate. The aim of this study was to verify the mycelial growth of A. brasiliensis in different ammonium sulfate and (or) urea concentrations added to cassava fiber and different carbon-to-nitrogen (C:N) ratios to increase the efficiency of axenic cultivation. Two nitrogen sources (urea and (or) ammonium sulfate) added to cassava fiber were tested for the in vitro mycelial growth in different C:N ratios (ranging from 2.5:l to 50:l) in the dark at 28 °C. The radial mycelial growth was measured after 8 days of growth and recorded photographically at the end of the experiment. Nitrogen from urea enhanced fungal growth better than ammonium sulfate or any mixture of nitrogen. The best C:N ratios for fungal growth were from 10:l to 50:l; C:N ratios below 10:l inhibited fungal growth.Key words: Agaricus brasiliensis, Agaricus blazei, Agaricus subrufescens, nitrogen, C:N ratio.
Purification and partial amino acid sequence of thuricin S, a new anti-Listeriabacteriocin from Bacillus thuringiensis
Authors: Chehimi Sonia , Delalande François , Sablé Sophie , Hajlaoui Mohamed-Rabeh , Van Dorsselaer Alain , Limam Férid , Pons Anne-Marie
Published: May 2007

We report the isolation and characterization of a new bacteriocin, thuricin S, produced by the Bacillus thuringiensis subsp. entomocidus HD198 strain. This antibacterial activity is sensitive to proteinase K, is heat-stable, and is stable at a variety of pH values (3–10.5). The monoisotopic mass of thuricin S purified by high perfomance liquid chromatography, as determined with mass spectrometry ESI-TOF-MS, is 3137.61 Da. Edman sequencing and NanoESI-MS/MS experiments provided the sequence of the 18 N-terminal amino acids. Interestingly, thuricin S has the same N-terminal sequence (DWTXWSXL) as bacthuricin F4 and thuricin 17, produced by B. thuringiensis strains BUPM4 and NEB17, respectively, and could therefore be classified as a new subclass IId bacteriocin.