bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Gill‐Net Fishing on Marine Birds in a Biological Hotspot in the Northwest Atlantic
Authors: DAVOREN GAIL K.
Published: May 2007

Abstract:  Marine biological hotspots, or areas where high abundances of species overlap in space and time, are ecologically important areas because energy flow through marine food webs, a key ecosystem process, is maximized in these areas. I investigated whether top predators aggregated at persistent spawning sites of a key forage fish species, capelin (Mallotus villosus), on the NE coast of Newfoundland during July and August 2000–2003. By examining the distributional patterns of top predators through ship‐based surveys at multiple spatial and temporal scales, I found that the biomasses of birds—dominated by Common Murres (Uria aalge)—and mammals—dominated by whale species—were concentrated along the coast, with a biological hotspot forming near two persistent spawning sites of capelin in all years. The formation of this hotspot was well defined in space and time from middle of July to middle of August, likely coinciding with the spawning chronology of capelin. Within this hotspot, there was a high spatial and temporal overlap of Common Murres and gill nets set to capture Atlantic cod (Gadus morhua). This resulted in breeding murres becoming entangled in gill nets while feeding on spawning capelin. Despite an acknowledged uncertainty of bycatch mortality, estimates for the larger regional‐scale area (1936–4973 murres/year; 0.2–0.6% of the breeding population) underestimated mortality relative to estimates within the hotspot (3053–14054 murres/year; 0.4–1.7%). Although fishing effort for Atlantic cod has declined substantially since the groundfish moratorium in 1992, chronic, unnatural, and additive mortality through bycatch continues in coastal Newfoundland. Restricted use of gill nets within this and other biological hotspots during the capelin spawning period appears to be a straightforward application of the “ecological and biologically significant area” management framework in Canada's Oceans Act. This protection would minimize murre bycatch and maintain ecosystem integrity.
Hydrodynamic Characteristics of Bileaflet Mechanical Heart Valves in an Artificial Heart: Cavitation and Closing Velocity
Authors: Lee Hwansung , Homma Akihiko , Taenaka Yoshiyuki
Published: May 2007

Abstract:  The aim of this study was to investigate the possibility of using the bileaflet valves in an electrohydraulic total artificial heart (EHTAH). Three kinds of bileaflet valves, namely the ATS valve (ATS Medical Inc., Minneapolis, MN, USA), the St. Jude valve (St. Jude Medical Inc., St. Paul, MN, USA), and the Sorin Bicarbon valve (Sorin Biomedica, Vercelli, Italy), were mounted in the mitral position on an inclined 45° plane in an EHTAH. The pressure waves near the valve surface, the valve‐closing velocity, and a high‐speed camera were employed to investigate the mechanism for bileaflet valve cavitation. The cavitation bubbles in the bileaflet valves were concentrated along the leaflet tip. The cavitation intensity increased with an increase in the valve‐closing velocity. It was established that squeeze flow holds the key to bileaflet valve cavitation. At lower heart rates, the delay time of the asynchronous closure motion between the two leaflets of the Sorin Bicarbon valve was greater than that of the other bileaflet valves. At higher heart rates, no significant difference was observed among the bileaflet valves.
From IDEA to Implementation: A Discussion of Foundational and Future Responsiveness‐to‐Intervention Research
Authors: Hollenbeck Amy Feiker
Published: May 2007

The IDEA reauthorization of 2004 highlights the application of responsiveness to intervention (RTI) to both early intervention (EI) service delivery and learning disabilities (LD) identification practices, creating the potential for wide‐scale execution. Implementation of any educational reform necessitates more than simply changing practices: It is important to understand the foundation upon which the reform stands, as well as the questions yet unanswered by research. This review of literature, therefore, emphasizes what is known about RTI as well as what remains to be learned, beginning with foundational concepts—model iterations—and moving to applications—EI and LD identification. Ultimately, the complexities of the RTI construct, with its potential for systemic change, necessitate a partnership between researchers and practitioners to both implement and further investigate RTI on a wide scale.
Biochemical and Cytological Evidence for an Overabundance of Mucocysts in the bcd Pattern Mutant of Tetrahymena thermophila
Authors: COLE ERIC S. , STUART KATHLEEN R.
Published: May 2007

ABSTRACT. Three acidic proteins (42 kD, 43 kD and 50 kD) were present in unusually high concentrations in cortical preparations of the Tetrahymena pattern mutant broadened cortical domains (bcd). Antisera to the 42‐kD and 50‐kD proteins bound to discharging mucocysts and food vacuole contents in both wild‐type and mutant cells. Subsequent analysis revealed that bcd mutant cell pellicles possess five times more “docked” mucocysts than their wild‐type counterparts.
Fine Structure and Cytochemistry of Tritrichomonas foetus and Rat Neutrophil Interaction
Authors: DE AZEVEDO NEIDE L. , DE SOUZA WANDERLEY
Published: May 2007

ABSTRACT. The fine structure of normal and antibody‐coated Tritrichomonas foetus cells and their interaction with rat peritoneal neutrophils was studied. Peritoneal neutrophils were obtained by glycogen stimulation. The neutrophils readily associated with and killed the parasites, which were subsequently ingested. The process involved activation of the respiratory burst, as demonstrated by the use of cytochemical methods. Images were obtained indicating that binding of parasites to the neutrophil surface triggers an exocytic response with release of oxygen‐derived products. Cytochemical localization of acid phosphatase and peroxidase activities showed that leukocyte granules fused with the parasite‐containing phagocytic vacuoles. We also showed the cytochemical localization of alkaline phosphatase in the parasite‐neutrophil interaction.
Actin mRNA Levels and Actin Synthesis During the Encystation of Entamoeba invadens
Authors: MANNING‐CELA REBECA , MERAZ MARCO A. , HERNANDEZ J. MANUEL , MEZA ISAURA
Published: May 2007

ABSTRACT. Parasitic amebas propagate among hosts through cysts, the resistant forms in their life cycle. In spite of their key role in infection, little is known about the encystation process and the mechanisms involved in reaching this stage. Two features drastically affected by encystation are motility and cell shape, both of which are determined by the cytoskeleton, composed mainly of actin in these organisms. Therefore, we studied the occurrence and relative levels of actin and actin synthesis during encystation of Entamoeba invadens. Using a cDNA actin probe obtained from a library of E. histolytica and a monoclonal antibody against actin, we found that, while the total actin levels sharply decrease as encystation proceeds, the levels of actin mRNA are reduced only in mature cysts. Moreover, actin synthesis does not take place in precysts and the later stages of cyst formation. In contrast, the levels of other proteins remain stable in trophozoites, precysts and cysts, and stage specific peptides are actively synthesized in precysts. The results indicate that encystation is accompanied by a preferential down‐regulation of actin synthesis and a decrease in actin levels. The reorganization of the cytoskeleton occurring as trophozoites transform into round, quiescent cells, could be a regulatory factor in the observed changes.
Light and Electron Microscopy of Metanophrys diminuta N. Sp.
Authors: GÓMEZ‐SALADÍN EDUARDO , SCHAFFER SCOTT A.
Published: May 2007

ABSTRACT. Metanophrys diminuta n. sp., a marine philasterine scuticociliate collected from the south Florida coast, was preserved for transmission electron microscopy using a mixed fixation technique. Rough endoplasmic reticulum profiles were found proximal to mitochondria and within mitochondrial fenestrations (or deep pockets). In longitudinal sections mitochondrial profiles appear to be very long, occupying almost the entire length of the cell. The micronucleus is roughly spherical to ovoid, semi‐enclosed in the macronucleus. The oral polykinetid #1 is composed of two files of kinetosomes. The c segment of the oral dikinetid is composed of three to four kinetosomes. This species is the smallest within the genus Metanophrys.
Intracellular Localization of a Trypanosoma cruzi kDNA Minicircle Transcript Using RNA: RNA In Situ Hybridization
Authors: THERTULIEN RAYMOND , SIMPSON‐HAIDARIS PATRICIA J. , HAIDARIS CONSTANTINE G.
Published: May 2007

ABSTRACT. Using RNA: RNA in situ hybridization, the intracellular location of a transcript encoded by and spanning the entire length of a Trypanosoma cruzi kinetoplast DNA minicircle was determined. In axenically cultured T. cruzi epimastigotes, the hybridization signal was restricted to the kinetoplast, which was situated in the perinuclear region of the cell. Following conversion of epimastigotes to culture‐derived metacyclic trypomastigotes, the kinetoplast moved to an acentric position in the metacyclic trypomastigote. Again, the hybridization signal co‐localized with the position of the kinetoplast. These results suggested that the transcript remained closely associated with the T. cruzi kinetoplast within the mitochondrion in each of the morphological forms. Using specific oligonucleotide probes derived from a cDNA encoding the transcript, the entire native kDNA minicircle encoding the transcript was cloned and its nucleotide sequence was determined. The nucleotide sequence of the intact native minicircle was identical to that of the full‐length cDNA corresponding to the minicircle transcript, indicating that the transcript was not modified prior to the time of cDNA synthesis and cloning.
Changes of Photosystem II Electron Transport in the Chlorophyll‐deficient Oilseed Rape Mutant Studied by Chlorophyll Fluorescence and Thermoluminescence
Authors: Guo Jun‐Wei , Guo Jin‐Kui , Zhao Yun , Du Lin‐Fang
Published: May 2007

The photosystem II (PSII) complex of photosynthetic membranes comprises a number of chlorophyll‐binding proteins that are important to the electron flow. Here we report that the chlorophyll b‐deficient mutant has decreased the amount of light‐harvesting complexes with an increased amount of some core polypeptides of PSII, including CP43 and CP47. By means of chlorophyll fluorescence and thermoluminescence, we found that the ratio of Fv/Fm, qP and electron transport rate in the chlorophyll b‐deficient mutant was higher compared to the wild type. In the chlorophyll b‐deficient mutant, the decay of the primary electron acceptor quinones (QA−) reoxidation was decreased, measured by the fluorescence. Furthermore, the thermoluminescence studies in the chlorophyll b‐deficient mutant showed that the B band (S2/S3QB−) decreased slightly and shifted up towards higher temperatures. In the presence of dichlorophenyl‐dimethylurea, which is inhibited in the electron flow to the second electron acceptor quinines (QB) at the PSII acceptor side, the maximum of the Q band (S2QA−) was decreased slightly and shifted down to lower temperatures, compared to the wild type. Thus, the electron flow within PSII of the chlorophyll b‐deficient mutant was down‐regulated and characterized by faster oxidation of the primary electron acceptor quinine QA− via forward electron flow and slower reduction of the oxidation S states.

(Handling editor: Li‐Xin Zhang)
Physiological Responses of Limonium aureum Seeds to Ultra‐drying
Authors: Li Yi , Feng Hu‐Yuan , Chen Tuo , Yang Xiao‐Ming , An Li‐Zhe
Published: May 2007

The seeds of Limonium aureum (L.) Hill. were dried from 8.92% to 2.88% moisture content in a desiccating container with silica gel. After ultra‐drying the seeds were accelerated aged (50 °C, 1 month), and some physiological indices, including the electrical conductivity, dehydrogenase activity, superoxide dismutase (SOD), peroxidase (POD), glutathione reductase (GR), ascorbate peroxidase (APX), catalase (CAT), volatile aldehydes and malondialdehyde (MDA) were tested. The results indicated that dehydrogenase, POD, SOD, GR, APX and CAT activities of the ultra‐dry seeds were higher than the control seeds, while volatile aldehydes and malondialdehyde were lower than the control group. The results suggest that ultra‐drying is beneficial for maintaining the vigor of L. aureum seeds at a high level. Thus, L. aureum seeds could be stored under ultra‐dry conditions.

(Handling editor: Jin‐Zhong Cui)
SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF1
Authors: LUCHSINGER S.E. , KROPF D.H. , IV E. CHAMBERS , ZEPEDA C.M. GARCÍA , HUNT M.C. , STRODA S.L. , HOLLINGSWORTH M.E. , MARSDEN J.L. , KASTNER C.L.
Published: May 2007

The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum‐packaged, boneless beef steaks; and (3) chilled, vacuum‐packaged, boneless, beef steaks that were repackaged in an oxygen‐permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum‐packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver‐like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
THE RELATION BETWEEN SENSORY, LIKING AND IMAGE ATTRIBUTES: THE CASE OF SOAP
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper discusses the relation for soaps between sensory attributes and both liking and image attributes. A clear relation emerges between sensory attribute level and liking, but no clear relation emerges between sensory attributes and image attributes. There are two possible conclusions to be drawn from these results. One conclusion is that consumers can validly assign ratings to the image attribute of a soap, but that there is no way to trace this image rating back to sensory inputs. This conclusion suggests that more research is needed to understand the meaning of image attributes. The second conclusion is that consumers cannot validly rate the image attributes of a soap, even though they can complete the questionnaire. This second conclusion implies that consumers can validly rate some attributes (e.g., sensory, liking), but not others (e.g., image), and that it may be misleading to collect and attempt to analyze image ratings for health and beauty aids products.
USE OF TACTILE AND VISUAL CUES IN CONSUMER JUDGMENTS OF APPLE RIPENESS
Authors: RICHARDSON‐HARMAN N. , PHELPS T. , McDERMOTT S. , GUNSON A.
Published: May 2007

The relative importance of visual and tactile cues in consumer assessments of‘Royal Gala’apple ripeness were studied in relation to commercial maturity indices which included background color, blush, weight and skin greasiness. Apples were evaluated by consumers under 3 sensory conditions to isolate their use of visual and tactile cues. Individual fruit were harvested to provide apples which independently varied in background color, blush and weight. Visual cues of skin color were found to be greater drivers of perceived apple ripeness than tactile cues of skin greasiness and apple firmness. Amongst the visual cues tested, the hue of the background color had the greatest impact on consumer judgments of‘Royal Gala’apple ripeness. Consumer's ideal‘Royal Gala’apple ripeness was achieved with a background color between chip levels 5 and 8, blush coverage between 33‐66% and weighing between 130‐142 g.
HEDONIC SCALES ARE A BETTER PREDICTOR THAN JUST‐ABOUT‐RIGHT SCALES OF OPTIMAL SWEETNESS IN LEMONADE1
Authors: EPLER SILKE , IV EDGAR CHAMBERS , KEMP KENNETH E.
Published: May 2007

A comparison of hedonic scales and just‐about‐right (JAR) scales is needed because data in previous studies using JAR scales suggest that predicted optimum levels of ingredients often are not the same as the levels in products that currently are sold successfully. Thus, in this research, consumers tested lemonade varying in sugar concentration from 6% to 14%, using (1) a JAR scale formed by boxes or a line and (2) a hedonic box‐type scale. Predicted “optimum” levels of sweetness for the lemonade and differences in liking for the formulations were determined. The JAR line and box scales gave similar predicted optimal results (9.2% and 9.4% sucrose, respectively), which were significantly lower than the hedonic scale results (10.3% sucrose). In a preference test, consumers significantly preferred the 10.3% sugar lemonade over the 9.3% concentration, indicating that, based on paired preference testing, the hedonic scale resulted in better prediction of optimal sweetness than the JAR scale.
A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK‐RATING
Authors: KIM KWANG‐OK , O'MAHONY MICHAEL
Published: May 2007

A traditional approach to intensity scaling, using ratings on a 9‐point category scale was compared to a method that combined elements of ranking called Rank‐Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate.
A NEW APPROACH TO CATEGORY SCALES OF INTENSITY II: USE OF d’VALUES
Authors: KIM KWANG‐OK , ENNIS DANIEL M. , O'MAHONY MICHAEL
Published: May 2007

Using a Rank‐Rating method, d’values were obtained for stimuli from a model system using 15‐point, 9‐point, 7‐point and 5‐point category scales. For an apple/grape juice system, d’values were compared for 9‐point and 7‐point scales. There was general agreement on d’values among the scales, except where stimuli had their scores ‘bunched’into one category: this tended to occur for the strongest and weakest stimuli for Rank‐Rating and for the scales with fewer points. Bunching altered distribution variances and distorted the calculated d’values. Further study gave d’values for the discrimination of confusable stimuli, using paired‐comparison and rating data, thus providing numerical measures of their relative sensitivity.
A LINGUISTIC METHOD FOR SENSORY ASSESSMENT
Authors: DAVIDSON V.J. , SUN W.
Published: May 2007

A linguistic format for sensory assessment of foods as well as computational methods to analyze taste panel opinions have been developed within the framework of fuzzy set theory. The methodology is demonstrated via sensory analysis of roasted peanuts. Sensory analysis was represented as linguistic values and associated truth values for attributes such as roast flavor, bitterness and overall quality. This format allowed panelists to describe and discriminate different roast characteristics. Replicate analyses of the same sample were reasonably consistent. The linguistic information was simple yet rich in meaning and could be used to make inferences for quality and process control. Yager's ordered weighted median aggregation operator was used to estimate the expected linguistic values for aroma, flavor, bitterness, sweetness, color and overall quality.
SAME‐DIFFERENT DISCRIMINATION TESTS WITH INTERSTIMULUS DELAYS UP TO ONE DAY
Authors: ALMEIDA TEREZA C. AVANCINI DE , CUBERO ELBA , O'MAHONY MICHAEL
Published: May 2007

There are many ways in which a laboratory difference test differs from ‘real life’discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, Cubero et al. (1995) investigated interstimulus delays of up to 1 min. for the same‐different test, using a citrus flavored beverage as a medium. The present study extended this research by increasing the interstimulus delays up to 1 day. For judges unfamiliar with the stimuli, performance deteriorated as the time interval increased. For judges more familiar with the stimuli, performance deteriorated but not as much. The results were compatible with Cubero et al.'s hypothesis that different types of memory trace for the first (standard) stimulus were utilized for comparison with the second (comparison) stimulus.
DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED‐OVER FLAVOR: PART II. IN CHICKEN MEAT
Authors: BYRNE DEREK V. , BREDIE WENDER L.P. , MARTENS MAGNI
Published: May 2007

A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed‐over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
INFLUENCE OF FERMENTATION AND STORAGE CONDITIONS ON THE SENSORY PROPERTIES OF PLAIN LOW FAT STIRRED YOGURTS
Authors: MARTIN N.C. , SKOKANOVA J. , LATRILLE E. , BEAL C. , CORRIEU G.
Published: May 2007

Influence of strain association, temperature, pH and storage on the sensory properties of low fat stirred yogurt was studied through a factorial design including three associations of thermophilic lactic acid bacteria (one Lactobacillus delbrueckii subsp. bulgaricus, one ropy and one nonropy Streptococcus thermophilus strains), three incubation temperatures (39C, 42C and 45C), two final fermentation pH (4.4 and 4.8) and two storage times (7 and 21 days). The 36 formulated yogurts were assessed by Quantitative Descriptive Analysis and by instrumental measurements: apparent viscosity (modified funnel of Posthumus), lactate and pH. Texture perceptions and acid taste, rather than other flavor properties, gave the best discrimination between samples according to strain association, temperature and final pH. Significant two‐factor interaction displayed the concomitant influence of strain association and temperature on the sample texture properties. Instrumental parameters correlated best with thickness and acid taste (pH and lactate) and mouthcoating (apparent viscosity).
DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
Authors: BÁRCENAS PEDRO , PÉREZ ELORTONDO FRANCISCO J. , SALMERÓN JESÚS , ALBISU MARTA
Published: May 2007

Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.

The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
IMPACT OF DIFFERENCES IN TASTE TEST RATINGS ON THE CONSUMPTION OF MILK IN BOTH A LABORATORY AND A FOODSERVICE SETTING1
Authors: VICKERS ZATA , MULLAN LOUISE , HOLTON ELIZABETH
Published: May 2007

The objective of this study was to observe the impact of a perceptible difference in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk with a light oxidized flavor. The defect‐free milk scored about 1 point higher than the off‐flavored milk on a 9‐point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a total of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laboratory consumption test. In a second laboratory consumption test a different group of subjects consumed the two milks. The liking difference had no impact on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.
SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER
Authors: KAMATH ANUPAMA , RAVI R. , RAJALAKSHMI D.
Published: May 2007

Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
BETA‐BINOMIAL TABLES FOR REPLICATED DIFFERENCE AND PREFERENCE TESTS
Authors: BI JIAN , ENNIS DANIEL M.
Published: May 2007

Ennis and Bi (1998) discussed the beta‐binomial (BB) model for replicated difference and preference tests. Based on the BB model, tables of the minimum number of choice responses to achieve significance at α≦ 0.05 are provided for replicated 2‐AFC, Duo‐Trio, 3‐AFC and Triangular tests. The theory underlying the tables, how to use the tables, as well as some examples to illustrate their use are given. The tables can be used to evaluate the results of replicated difference and preference tests using forced choice methods.
PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS
Authors: GERSON IRVING , GREEN LINDA , FISHKEN DAVID
Published: May 2007

In a double‐blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100‐point scale to rate 13 attributes: comfort to take the medicine, medicine run‐off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run‐off, and overall liking. The order of drug presentation was randomized across patients and a 30‐min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P<0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P<0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P<0.04). Overall, triamcinolone was liked more than fluticasone (P<0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.
HOME PLACEMENT TESTING OF LAMB CONDUCTED IN SIX COUNTRIES
Authors: DRANSFIELD ERIC , MARTIN JEAN‐FRANCOIS , FISHER ALAN , NUTE GEOFFREY R. , ZYGYIANNIS DIMITRIOS , STAMATARIS COSTAS , THORKELSSON GUDJON , VALDIMARSDÓTTIR TYRI , PIASENTIER EDI , MILLS COLIN , SANUDO CARLOS , ALFONSO MATILDE
Published: May 2007

Consumer placement tests, which are used to assess products in an appropriate context, were performed in 36 households comprising 2 to 8 persons in England, France, Greece, Iceland, Italy and Spain using leg joints from 2 types of lamb raised in each of those countries. Ratings of odor, tenderness, juiciness, flavor and overall liking were different among lamb types and overall, the least tender was the least liked. Variations in ratings of cooking odor given by the cook only, which were most marked by the Greek and Spanish panels, were correlated with assessments of the other qualities given by the whole household. Variations in liking were less among individuals within a household than between households and reduced as the number of individuals in a household increased. The structure of a panel is important and should be taken into account when analyzing and concluding from consumer placement tests.
THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES
Authors: ALLISON ANN‐MARIE A. , CHAMBERS EDGAR
Published: May 2007

Caffeine contributes to the flavor profiles of beverage and food products, and other bitter compounds, such as quinine, cannot replicate caffeine's bitterness. Research also has indicated caffeine's ability to enhance desirable tastes, such as sweetness and saltiness, in beverages by modifying neurological pathways. Caffeine may reduce potential “ off‐flavors” by solubilizing some compounds, while having little effect on other compounds considered important in beverage flavor profiles. Exposure to caffeine may enhance cognition and potentially heighten the capacity for smell and taste. Thus, use of caffeine in beverages may positively affect flavor profiles and the experience of beverage consumption.
SENSORY PROFILING AND PRODUCT POSITIONING OF ROASTED AND GROUND (BREW) COFFEE AND SOLUBLE (INSTANT) COFFEE WITH AND WITHOUT ADDED FLAVOR
Authors: PRAKASH MAYA , RAVI R. , SARVAMANGALA G.K. , RAJALAKSHMI D.
Published: May 2007

Coffee powders available commercially are of different qualities. The quality variations may be due to inherent quality of coffee beans, storage time and packaging materials used. Sensory profiles of brewed and soluble coffees were studied through profiling. Canonical discriminant analysis (CDA) used for positioning the different coffee samples showed that freshly made coffee from plantation arabica (PA), Pea berry (PB), PA with chicory (PAC), PB with chicory (PBC) and their blends viz. PA + PB and PAC + PBC occupied the quadrant where coffee aroma and overall quality rated higher. Other roasted & ground (R&G) coffee (market) samples were positioned where oily, fermented, musty, stale and caramelized notes dominated. In case of soluble coffee, the flavored coffee procured from the western market (S3, S6, S9 and S8) dominated the quadrant where other added flavor and oily notes dominated. The typical soluble (instant) coffee without any added flavor S10, S12 and S13 occupied another quadrant. The soluble coffee powder with spice incorporation took a separate quadrant where other added flavor and bitter taste dominated. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
EFFECT OF LIKING, BRAND NAME AND PRICE ON PURCHASE INTENTION FOR BRANDED, OWN LABEL AND ECONOMY LINE CRISP SNACK FOODS
Authors: BOWER JOHN A. , TURNER LYNDSAY
Published: May 2007

The effect of liking, brand and price label on purchase intention were studied on crisp snacks in branded, supermarket own label and economy form. Unlabeled assessment segregated the products into differing levels of liking which did not correspond to marketed price and brand location. Level of liking dominated purchase intention under partial label (price or brand alone) and full label (price with brand) conditions. Relative and derived purchase intention measures gave clearer label effects with significance for brand and price. Consumers who professed higher price awareness were more influenced by price, but those professing brand as a main purchase intention reason gave more weight to liking. Results from analysis of purchase intention and degree of liking measures according to private body conscious level were inconclusive.
A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING1
Authors: SCHUTZ HOWARD G. , CARDELLO ARMAND V.
Published: May 2007

The most widely used scale for assessing food liking or disliking is the 9‐pt hedonic scale. Unfortunately, this affective scale suffers from problems related to unequal scale intervals and the underuse of end categories, which results in a reduced ability to differentiate among extremely well liked or extremely disliked foods. Magnitude estimation avoids these problems while enabling ratio statements to be made about the data. However, it does not provide absolute ratings of liking/disliking and can be difficult for some consumers to use. We report here on the development of a labeled affective magnitude scale (LAM) scale that has advantages over both the 9‐pt hedonic scale and magnitude estimation. Forty‐four semantic labels were scaled for their affective meaning by subjects using modulus‐free magnitude estimation. The geometric mean magnitude estimates obtained for each semantic label were used to construct a series of labeled affective magnitude scales by spacing the labels along a visual analogue scale according to their obtained semantic values. Reliability and sensitivity studies were conducted to assess the effects of alternative semantic and numeric labels. The results of these studies led to the choice of a scale format that uses verbal labels that are consistent with the 9‐pt hedonic scale. The labeled affective magnitude (LAM) scale was compared to the hedonic scale and magnitude estimation in several food preference and acceptability tests. The LAM was shown to have equal reliability and sensitivity to the hedonic scale, provided somewhat greater discrimination among highly liked foods, and resulted in data that were similar to magnitude estimation in terms of the obtained ratios among rated stimuli. The LAM scale was also judged by consumers to be as easy to use as the 9‐pt hedonic scale and significantly less difficult than magnitude estimation.
EFFECTIVENESS OF RINSES IN ALLEVIATING BITTERNESS AND ASTRINGENCY RESIDUALS IN MODEL SOLUTIONS1,2
Authors: BRANNAN G.D. , SETSER C.S. , KEMP K.E.
Published: May 2007

A two‐part study determined the effectiveness of gum‐based rinses with or without oil for alleviating residuals of a bitter (0.8 g/L caffeine solution) and an astringent (1g/L alum solution) stimuli in serial responses using a sip and spit method. In Experiment 1, rinsing with deionized water was compared to rinsing with 0.3% xanthan gum in water alone or with 5% corn oil and 0.55% carboxymethyl cellulose (CMC) in water alone or with 5% or 10% corn oil. The 0.3% xanthan gum and 5% corn oil mixture resulted in the highest stimulus intensity difference before and after rinsing, whereas 0.55% CMC had a value of nearly zero for residual effect. Results of a two‐alternative forced choice test used in Experiment 2 indicated that both were equally effective for reducing bitterness residuals, but 0.55% CMC solution resulted in the lowest (p=0.007) residual effect for astringency. Therefore, the 0.55% CMC rinse was considered an effective interstimulus rinse to use for assessing both bitterness and astringency in model solutions.
THE POWER OF THE “ A” ‐“ NOT A” METHOD
Authors: BI JIAN , ENNIS DANIEL M.
Published: May 2007

The “ A” ‐ “ Not A” method is a rating method with two categories. It is often treated as a discrimination method. Unlike forced choice procedures, the Thurstonian model for this method involves a choice criterion. In statistical tests, it is treated as a comparison of two proportions. In this paper, the power for hypothesis tests involving the monadic and replicated monadic “ A” ‐ “ Not A” method is discussed. The power functions and the sample sizes needed for 80% power are given based on Thurstone's δ. Designs with equal and unequal allocations for A and A (Not A) samples are considered. The power of the method is also compared with that of four forced choice methods under the assumption that the perceptual variance is identical among methods. The comparison shows that, in general, the power for the five methods ranks from high to low: the 3‐AFC, 2‐AFC, “ A” ‐ “ Not A”, triangular and duo‐trio. The comparison also shows that, based on the same number of panelists and/or the same sample size for the A and A− samples for the methods, if the panelists are not too discrepant and the choice criterion in the “ A” ‐ “ Not A” method is not too strict or too lax, the power of the “ A” ‐ “ Not A” method is very close to that of the 2‐AFC method.
INTERRELATIONS AMONG LIKING ATTRIBUTES FOR APPLE PIE: RESEARCH APPROACHES AND PRAGMATIC VIEWPOINTS
Authors: MOSKOWITZ HOWARD
Published: May 2007

Liking is a key measure for applied product development. All too often, however, the liking attributes are simply reported, but other than analyzing overall liking ratings no other analysis is done on the ratings. Much more remains for applied product testers to learn from these liking attributes. This paper presents a detailed analysis of the interrelations among different liking attributes for apple pie. It shows that panelists discriminate among samples using different liking scales, but many of these scales correlate with each other creating a great deal of redundancy in the list of attributes. Factor analysis reveals one major dimension for liking of the entire pie, and three dimensions for liking of slices. A different way of analysis shows potentially more utility for developers. A linear model relating overall liking to each attribute liking reveals different slopes, suggesting different importance levels for the attribute liking scales. Furthermore, one can create an integrated liking model. The liking ratings can be combined into a single, overall product model, allowing the researcher to understand how changes in one liking attribute simultaneously affect all other liking attributes.
QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES
Authors: BOCCORH RAYMOND K. , PATERSON ALISTAIR , PIGGOTT JOHN R.
Published: May 2007

Quantifying flavor in fruit concentrates for use in soft drink manufacture remains a technical problem. To explore sensory quantifications, a comparison between descriptive analysis (free choice profiling) and ratio scaling strategies was effected. This employed 20 assessors, and a range of commercial black‐currant drinks and model product formulations. Free choice profiling yielded product clusters in commercial drinks, but not for formulated drinks. Few descriptors were significant in discriminating samples of the latter group. In addition, assessors were not consistent in quantifying attributes. In contrast, magnitude estimation of the single attribute, overall flavor intensity, produced data which after statistical treatment showed that assessors were able to resolve differences clearly. It was concluded ratio scaling of a single complex attribute had provided a better quantification of flavor character than line scaling of multiple simple attributes.
NEW METHOD FOR RECRUITMENT OF DESCRIPTIVE ANALYSIS PANELISTS
Authors: STOER NATALIE , RODRIGUEZ MARLA , CIVILLE GAIL VANCE
Published: May 2007

The documentation of the flavor and texture qualities of products is critical in product development and product improvement. Descriptive analysis uses highly trained panels to generate these unique analytical sensory profiles. The recruitment of qualified and motivated panelists is essential to a descriptive analysis program and the product development efforts the panel documents. Previous recruiting methods have proven ineffective in the current job market; this paper demonstrates a novel approach that the Pillsbury Co. took in the recruitment of panelists. Advertising was specifically targeted to attract viable candidates. Candidates were also presented with increased opportunities to gain information about the panelist positions. These methods were successful in recruiting high performance panelists.
MAPPING IN PRODUCT TESTING AND SENSORY ANALYSIS: A WELL LIT PATH OR A DARK STATISTICAL LABYRINTH?
Authors: MOSKOWITZ HOWARD
Published: May 2007

Mapping is a popularly accepted statistical method, currently used in many applications in order to reveal and perhaps understand relations between stimuli. This paper discusses some of the shortcomings of mapping as a procedure, specifically those having to do with the ‘actionability’ of the data. The paper recommends that mapping be used to embed the stimuli in a geometric space, but then the coordinates of that space be used as independent variables in a model. In this way the geometrical representation does not stop at being a ‘pretty picture’ without further utility, but instead incorporates within it the necessary tools to allow researchers to go from any location in the space to any other location.
CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE
Authors: DRAKE M.A. , GERARD P.D. , WRIGHT S. , CADWALLADER K.R. , CIVILLE G.V.
Published: May 2007

Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n ≤ 8) were trained for 40 to 80 h at each site. Ten forty‐pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P<0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language.
WHEELCHAIR‐MODIFIED SENSORY BOOTHS DO NOT INFLUENCE EVALUATION OF CHOCOLATE PUDDING
Authors: CAMIRE MARY ELLEN , DOUGHERTY MICHAEL P.
Published: May 2007

The objective of this study was to demonstrate that the dimensions of a sensory booth modified to comply with the Americans with Disabilities Act of 1990 (ADA) guidelines have no impact on consumer evaluations of chocolate pudding. One set of booths each were constructed per ASTM and ADA guidelines. Control pudding was prepared according to package directions with 2% fat milk; other treatments were modified with red food coloring, sugar or nonfat milk. Twenty‐four panelists evaluated instant chocolate puddings in directional difference and hedonic tests in each type of booth. Booth type and test date had no effect on judgments.
THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY
Authors: PURDY JOANNA M.A. , ARMSTRONG GILLIAN A. , McILVEEN HEATHER
Published: May 2007

This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non‐modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).

A Friedman Two‐Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P<0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
RETRACTED: SENSORY SUGGESTIVENESS AND LABELING: DO SOY LABELS BIAS TASTE?1
Authors: WANSINK BRIAN , PARK SE‐BUM
Published: May 2007

Can labels suggestively influence sensory perceptions and taste? Using a “ Phantom Ingredient” taste test, we show that the presence or absence of a labeled ingredient (soy) and the presence or absence of a health claim negatively bias taste perceptions toward a food erroneously thought to contain soy. We found a label highlighting soy content made health claims believable but negatively influenced perceptions of taste for certain segments of consumers. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for those who work with soybean products.
A COMPARISON BETWEEN PAPER AND COMPUTERIZED BALLOTS AND A STUDY OF SIMULATED SUBSTITUTION BETWEEN THE TWO BALLOTS USED IN DESCRIPTIVE ANALYSIS1
Authors: SWANEY‐STUEVE MARIANNE , HEYMANN HILDEGARDE
Published: May 2007

Many researchers have compared results from experiments using paper ballots and computer ballots, yet few have studied the interchangeability of the two data collection methods. If computers fail between sessions of an experiment, one would like to be able to use paper ballots for that session with some confidence that the experimental results will not be affected. The objective of this study was to determine if ballot type had a significant influence on descriptive analysis results. Multivariate analysis of variance indicated no significant differences (P<0.05) between ballot types. No significant sample * ballot interactions were found from the univariate analysis of variance. Mann Whitney nonparamatric tests found that substituting paper ballots for computer ballots in a single session did not significantly alter experimental results. One can conclude from this experiment that if a situation occurs forcing panelists to use an alternative ballot, the results probably will not be significantly affected.