bluuebunny/crossref_metadata_2025 huggingface dataset:
TEMPORAL STUDY OF SUCROSE AND FRUCTOSE RELATIVE SWEETNESS
Authors: ZAMORA M.C. , BURATTI F.M. , OTERO‐LOSADA M.E.
Published: May 2007

Time‐Intensity (T‐I) and Gustatory Reaction Time (GRT) methodologies were used to study the relative sweetness of sucrose and fructose at 25C. Eleven panelists evaluated nine concentrations (5 to 45%, w/v) of sucrose and fructose by T‐I and seven parameters were determined. Higher values were obtained for fructose at 25, 30 and 35% for Maximum Intensity; at 35, 40 and 45% for the Area Under the Curve; at 40 and 45% for Time to decline the Intensity to half of its maximum value and at 45% for Rate of Increase. Ten subjects evaluated seven concentrations (3 to 15%, w/v) of sucrose and fructose by the GRT procedure. Fructose had shorter GRT than sucrose at 3 and 4.5%. Thus, fructose at 25, 30 and 35%, has a more intense and at 40% more persistent sweetness than sucrose and is detected earlier than sucrose at concentrations near gustatory threshold.
USING ACID LEVEL, ACESULFAME POTASSIUM/ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES
Authors: BARON ROBERT F. , HANGER LISA Y.
Published: May 2007

The effect of flavor types (natural and artificial), aspartame (APM)/acesulfame potassium (Ace‐K) blend ratios (50%/50% ‐ 80%/20% sweetness contribution), and acid levels (50‐70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverages sweetened with APM/Ace‐K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes. Descriptive flavor profilists developed a lexicon of flavor/mouthfeel attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness scores; increasing acid levels increased sourness and slightly decreased sweetness. Natural flavor in beverages showed lower raspberry intensities across all acid levels and blend ratios than artificial flavor. APM/Ace‐K blend ratio had no effect on flavor/mouthfeel attributes. Additionally, HIS side tastes were minimized across all APM/Ace‐K blend ratios. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace‐K ratio with 58‐70% acid (dry basis). Optimum artificial flavor beverages would contain 50/50 to 80/20 APM/Ace‐K ratios with 57‐68% acid (dry basis).
EXPERTS VERSUS CONSUMERS: A CRITIQUE
Authors: HOUGH GUILLERMO
Published: May 2007

In a recent paper Moskowitz (1996) refuted the notion that consumers are incapable of validly rating the sensory aspects of products. An analysis of this paper reveals that references are not presented to support his introduction, there is lack of experimental detail, parameters to compare panels were questionable, the degree of expertise of the expert panel is put to doubt and the model proposed to relate data between panels was not compared to existing models.
REPLICATED TRIANGLE TESTS: EFFECT OF FEED‐BACK AND PRODUCT COMPARISON ON PERFORMANCE
Authors: DACREMONT C. , ROGER C. , SAUVAGEOT F.
Published: May 2007

The feed‐back procedure consists of informing assessors of the quality of their response (correct or incorrect) after each triangle test. This procedure showed a contrasted effect according to assessors’detection abilities. A decrease in performance was observed for assessors who had low detection abilities whereas a slight increase was observed for assessors who had higher detection abilities. When the feed‐back procedure is followed by a comparison by tasting of the two products, the increase in performance from the beginning to the end of the session is larger than that of both feed‐back and control (no information) groups. We suggest that information inference from previous tests, which allows assessors to perform better at subsequent tests, is facilitated by the presence of a double information (feed‐back and product comparison). This effect might be due to an attentional process allowing assessors to focus their attention on the difference between the two products. An attempt was made to model learning effect by variation of attentional weights.
TASTE DISCRIMINATION BY THE 3‐AFC METHOD: TESTING SENSITIVITY PREDICTIONS REGARDING PARTICULAR TASTING SEQUENCES BASED ON THE SEQUENTIAL SENSITIVITY ANALYSIS MODEL
Authors: DESSIRIER JEAN‐MARC , SIEFFERMANN JEAN‐MARC , O'MAHONY MICHAEL
Published: May 2007

3‐AFC discrimination tests between‘threshold’concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the‘odd’stimulus, over triads with water as the‘odd’stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity.
EXTRACTING PARAMETERS FROM TIME‐INTENSITY CURVES USING A TRAPEZOID MODEL: THE EXAMPLE OF SOME SENSORY ATTRIBUTES OF ICE CREAM
Authors: LALLEMAND MAUD , GIBOREAU AGNÉS , RYTZ ANDRÉ , COLAS BERNARD
Published: May 2007

The aim of this work was to develop a new modeling method of time‐intensity curves by utilizing the simple shape of a trapezoid. Using a computerized procedure, time‐intensity data were collected from panelists evaluating sensory attributes of ice creams. The method was based on the extraction of four values on the time axis, corresponding to 5 and 90% of the maximum intensity value, both in the increasing and decreasing phases of the curve. These intensity levels were chosen because they permitted to rub out some artifacts for intensities close to zero and in the maximum intensity plateau region. Kinetic parameters (duration and rate of the increasing and decreasing phases of the sensation, duration of the maximum intensity) were calculated from the coordinates of the trapezoid, allowing to differentiate ice creams. They were found to bring complementary information in comparison with traditional intensity scaling. In the present paper, the fat content was identified as modifier of the maximum fruitiness intensity of ice creams and of the kinetic of flavor release.
EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA1
Authors: ALLISON ANN‐MARIE A. , IV EDGAR CHAMBERS , MILLIKEN GEORGE A. , CHAMBERS DELORES H.
Published: May 2007

Currently no standard testing methods exist for finished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the effects of rinsing and interstimulus time on measurements of capsaicin heat in tomato‐based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, 1, 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat burn, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium‐heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water.
EFFECT OF FEEDBACK ON SENSORY TRAINING: A PRELIMINARY STUDY
Authors: MARCHISANO CRISTINA , VALLIS LLOYD , MACFIE HALLIDAY J.H.
Published: May 2007

Feedback in sensory training can facilitate performance in several ways. It can provide information about the type, the extent and the direction of errors so that they may be corrected. This paper shows the effects of immediate feedback over a three session training. Triangle test, familiar odor recognition and scaling test were used in training. The scaling test, specially designed for this study, was performed with solutions of mixtures of basic tastes in different proportions.

Prior sensory ability was taken into account by dividing 54 people into two groups according to their sensory ability. Each group was then split into an experimental group receiving feedback and into a control group.

The results showed that feedback has different effects depending on test: a positive effect for recognition test, no effect for triangle test and a probable negative effect for scaling.
USING FOCUS GROUPS TO DEVELOP A QUANTITATIVE CONSUMER QUESTIONNAIRE FOR PEANUT BUTTER
Authors: McNEILL KAY L. , SANDERS TIMOTHY H. , CIVILLE GAIL V.
Published: May 2007

Two consumer focus group sessions, with a total of 20 participants, were conducted to gather information on consumer vocabulary for appearance, flavor and texture attributes and appropriateness of attribute scales for commercially available peanut butter. Participants were asked to describe peanut butter and identify each descriptor as a positive or negative attribute of the product. To examine the utility of the vocabulary, participants tasted four distinctly different, unidentified peanut butter samples. The results indicated that the samples differed on most of the descriptors and suggested that these consumers were able to discriminate between various brands of peanut butter on specific appearance, flavor, and textural attributes. The focus groups provided a vocabulary for the development of a quantitative consumer test questionnaire and increased understanding of consumer language for peanut butter. The questionnaire developed from the results of the focus group sessions was used for subsequent quantitative consumer testing.
THE EFFECTS OF SUGARS AND ACIDS ON CONSUMER ACCEPTABILITY OF KIWIFRUIT
Authors: ROSSITER KAREN L. , YOUNG HARRY , WALKER SHANE B. , MILLER MELISSA , DAWSON DEBRA M.
Published: May 2007

A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived “ sweetness intensity” increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence “ flavor intensity”, suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.
SENSORY CHARACTERIZATION OF BOAR TAINT IN ENTIRE MALE PIGS
Authors: FURNOLS MARIA FONT I , GUERRERO LUIS , SERRA XAVIER , RIUS MA. ÀNGELS , OLIVER MA. ÀNGELS
Published: May 2007

Boar taint has been associated with the pork from entire males. Sensory profiles have been carried out in several studies showing the multidimensional property of boar taint. However, no agreement on the number and kind of descriptors has been reached. The aim of this study was to describe the sensory characteristics of boar taint using a modified Free Choice Profiling technique. The pig meat samples were selected according to their different analytical levels of androstenone and skatole and were sensorially evaluated in duplicate. After selecting the discriminant descriptors for each assessor a Generalized Procrustes Analysis was carried out. Samples with the highest analytical levels of androstenone were characterized by “ urine”, “ sweat”, “ chemical” and “ rancid” odor and flavor, “ turpentine”, “ viscera”, “ pig/animal” and “ naphthalene” odor, and “ piquant” flavor. Samples with the highest analytical levels of skatole were characterized by “ sweat” odor and flavor, “ stable”, “ manure” and “ naphthalene” odor and “ pig/animal” flavor. In general the results suggested that both compounds are responsible for certain sensory defects, although the samples with a high androstenone content displayed the majority of them.
ON FITTING EQUATIONS TO SENSORY DATA: A POINT OF VIEW, AND A PARADOX IN MODELING AND OPTIMIZING
Authors: MOSKOWITZ HOWARD
Published: May 2007

When fitting equations to data relating ingredients or factor scores to subjective ratings, there are at least two methods to create the equations. One method, (linear) forces in linear terms and allows additional quadratic and interaction terms. The other method, (quadratic) forces in linear and quadratic terms, and then permits cross‐terms to enter. The two methods produce contradictory results. The first (and expected) contradiction is that the quadratic model shows optimum levels in the middle range of the levels tested for some, but not all, ingredients. The second (and unexpected) contradiction is that the linear method (which usually does not incorporate many additional terms) generates better validation predictions for “ hold‐out” samples than does the quadratic method. The differences between the optimum generated by the linear model and the optimum generated by the quadratic model can be quite substantial in terms of expected liking, sensory profile, and image profile.
POTENCY OF SWEETNESS OF ASPARTAME, D‐TRYPTOPHAN AND THAUMATIN EVALUATED BY SINGLE VALUE AND TIME‐INTENSITY MEASUREMENTS
Authors: CALVIÑO AMALIA , GARRIDO DELIA , GARCÍA MARIANA
Published: May 2007

Perceived sweetness of sucrose, aspartame, D‐tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose‐water combinations. Potencies of the sweeteners were determined from (1) maximum intensity using single value and time‐intensity (T‐I) measurements and (2) average intensity calculated as the ratio of area under the T‐I curve and total perceived time. Stevens’ law was applied to sweet responses, either in static or dynamic conditions. It was found that the exponent of the concentration‐response function reflected the relative capacity of a compound to sweeten a given food and stressed differences of potency among sweeteners. Aspartame, D‐tryptophan and thaumatin exhibited a decrease in sweetness potency relative to sucrose as sweetness increased from 10 to 100% of the full scale of response. Across the entire sweetness range, thaumatin showed the greatest potency but its long persistence time led to differentiate this intense sweetener from the other sweeteners evaluated.
CONTEXT EFFECTS AND REFERENCE STANDARDS WITH MAGNITUDE ESTIMATION AND THE LABELED MAGNITUDE SCALE
Authors: DIAMOND JEANMARIE , LAWLESS HARRY T.
Published: May 2007

Contextual shifts were observed for sweetness of a fruit beverage and for estimated tactile roughness of sandpapers. Midrange stimuli were judged to be less intense in the context of stronger items and more intense in the context of weaker items, a contrast effect. The use of a reference standard decreased the size of the contrast shift for the labeled magnitude scale but not for magnitude estimation.
SENSORY AND INSTRUMENTAL EVALUATION OF STRAWBERRY YOGURT COLOR
Authors: GAMBARO ADRIANA , GIMENEZ ANA , BURGUEÑO JUAN
Published: May 2007

Eleven samples of strawberry yogurt prepared with different red color concentrations using Ponceau 4R (E‐124) were evaluated by instrumental and sensory methods. Color intensity evaluation was carried out by a panel of eight assessors specifically trained to measure strawberry color in yogurt. Color acceptability was measured with 120 regular and frequent consumers of yogurt. Color was measured with a Minolta Chroma Meter CR‐200b, obtaining parameters L*, a* and b*. Principal component analysis was performed on the instrumental variables. Regression models between the instrumental first principal component, red color concentration, sensory intensity, and acceptability allowed determining quality control limits for red color attribute. These limits may be controlled by selecting either instrumental or sensory methods, being the latter easy to implement and providing dependable results.
HOW DO THE SIGNAL DETECTION INDICES REACT TO FREQUENCY CONTEXT BIAS FOR INTENSITY SCALING?
Authors: LEE HYE‐SEONG , KIM KWANG‐OK , O'MAHONY MICHAEL
Published: May 2007

Stimulus frequency context effects were noted for stimuli with positive, negative and no skew, using aqueous NaCl stimuli of different concentrations as a model system and orange juice stimuli with added amounts of sucrose as a beverage system. The hypothesis that analysis by signal detection Δm values, rather than individually rated intensity values, would result in the absence of the context effect, was not confirmed.
INVESTIGATION OF THE DUAL‐PAIR METHOD AS A POSSIBLE ALTERNATIVE TO THE TRIANGLE AND SAME‐DIFFERENT TESTS
Authors: ROUSSEAU BENOÎT , O'MAHONY MICHAEL
Published: May 2007

Previous experiments have shown that the same‐different test, because of its more suitable cognitive strategy and lower memory requirements, is a more powerful and sensitive alternative to the triangle and duo‐trio tests. This project describes an experiment conducted in order to investigate ways to improve further the performance of the same‐different test. Three protocols were compared using orange flavored beverages and 24 judges: the same‐different method, the triangle test and the dual‐pair paradigm. The latter protocol could improve the same‐different's performance by preventing the spontaneous variations of the judges’τ criterion. While no significant differences were detected among the d’ values obtained with each procedure, a trend was observed for the same‐different and dual‐pair test to be slightly more sensitive (higher d’ values) than the triangle test. Since the same‐different test is statistically more powerful, it is a preferable choice over the triangle, duo‐trio and dual‐pair tests.
AN ALTERNATIVE METHOD FOR RELATING CONSUMER AND DESCRIPTIVE DATA USED TO IDENTIFY CRITICAL FLAVOR PROPERTIES OF MANGO (MANGIFERA INDICA L.)1
Authors: MALUNDO T.M.M. , SHEWFELT R.L. , WARE G.O. , BALDWIN AND E.A.
Published: May 2007

An alternative method for measuring response and analyzing data in consumer research was explored in this study which attempted to identify critical flavor properties of mango. Twelve mango samples were evaluated according to 13 flavor descriptors by a trained panel using 150‐mm unstructured lines. Consumers (n = 120), intercepted in supermarkets, each tasted 3 samples and responded ‘yes’ or ‘no’ to an intent‐to‐purchase question. Consumer response, coded by respectively assigning 0 or 1 to each negative or positive answer, was expressed as a probability of purchase and related to descriptive attributes using logistic regression. Critical descriptors were peachy, grassy, and green banana (α= 0.10). The function generated had an index of discrimination of 0.70. Although limitations in flavor variations and possible segmentation among the consumers studied restricted the usefulness of the acceptability function, using a probability of purchase as an index of acceptability and logistic regression to relate consumer response with product attributes was demonstrated.
FREE CHOICE PROFILING OF CHILEAN GOAT CHEESE
Authors: VIÑAS M.A. GONZÁLEZ , GARRIDO N. , PENNA E. WITTIG DE
Published: May 2007

Different goat cheeses from Chile were studied by Free‐Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes responsible for the observed differences. Appearance was a dominant factor in discriminating samples and to a lesser degree textural variables were also correlated with GPA dimensions. In acceptability the fresh cheeses were significantly preferred over the ripened ones.
NONPARAMETRIC ANALYSIS FOR TRINARY SENSORY DATA
Authors: BEST D.J. , RAYNER J.C.W.
Published: May 2007

Sensory evaluation data is sometimes collected using trinary category scales. Nonparametric data analysis for such data is discussed and a homogeneity statistic for trinary data is proposed which is simple enough to calculate with a pocket calculator. A statistic for identifying market segmentation in trinary data is also suggested.
DEVELOPMENT AND LEARNING PROCESS OF A SENSORY VOCABULARY FOR THE ODOR EVALUATION OF SELECTED DISTILLED BEVERAGES USING DESCRIPTIVE ANALYSIS
Authors: DONNELL E. MC , HULIN‐BERTAUD S. , SHEEHAN E.M. , DELAHUNTY C.M.
Published: May 2007

The aim of this work was to develop a vocabulary to describe the odors of selected distilled beverages in 12 panel hours, by monitoring the performance of each assessor and of the panel throughout vocabulary development. Sixteen assessors initially produced a vocabulary of 30 odor terms during group discussion. This list was modified to 20 attributes, and panel agreement on its definition was monitored, over three sessions of descriptive analyses of eight samples which could represent the diversity of odors to be encountered in future use of the vocabulary. The data from each descriptive analysis was analyzed by Principal Component Analysis, Analysis of Variance, Spearman correlation and Kendall W Test. Results obtained after each descriptive analysis were shown to the assessors and discussed. Results obtained over the three sessions showed sufficient improvement in the assessor's performance to deem the panel competent for descriptive analysis of the distilled beverages studied.
VISUAL HAZE DETECTION THRESHOLD ASSESSMENT BY ASCENDING METHOD OF LIMITS AND A TRANSFORMED STAIRCASE PROCEDURE IN APPLE JUICE SIMULATIONS UNDER “ STORE LIKE” CONDITIONS
Authors: HORNE JOHN , OLABI AMMAR , GREENWALT CHERYL , LAWLESS HARRY T.
Published: May 2007

Visual haze detection thresholds were assessed in thirty panelists by two methods: the ascending method of limits and a transformed staircase procedure (UDTR, from Wetherill and Levitt 1965). The 3AFC test was used as the response procedure for both methods. Experimental samples consisted of an apple juice simulation (water with food coloring). Haze was added to the samples using formazin, and was calibrated to eleven levels ranging from 0.75–13.30NTU. Haze detection thresholds under store‐like conditions (3.55 ± 0.57 [mean ± S.E.] and 3.16 ± 0.50 NTU by the two methods, respectively) were higher than those found previously under more controlled viewing conditions. No differences were found between methods, genders, or order of method presentation (p > 0.05); a practice effect showed a slight improvement in detection thresholds between sessions (p= 0.05). Nonparametric tests confirmed the similarities in the threshold estimates from the two methods. The two methods estimated visual haze detection thresholds equally well. However, the ascending method of limits may be preferred method due to the shorter time involved in administration.
FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCE
Authors: NYGREN I.T. , GUSTAFSSON I.‐B. , HAGLUND Å , JOHANSSON L. , NOBLE A.C.
Published: May 2007

The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy‐butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine.
IDENTIFYING ASSESSOR DIFFERENCES IN WEIGHTING THE UNDERLYING SENSORY DIMENSIONS
Authors: QANNARI EL MOSTAFA , MEYNERS MICHAEL
Published: May 2007

In a previous paper Kunert and Qannari (1999) discussed a simple alternative to Generalized Procrustes Analysis to analyze data derived from a sensory profiling study. After simple pretreatments of the individual data matrices, they propose to merge the data sets together and undergo Principal Components Analysis of the matrix thus formed. On the basis of two data sets, it was shown that the results slightly differ from those obtained by means of Generalized Procrustes Analysis.

In this paper we give a mathematical justification to this approach by relating it to a statistical regression model. Furthermore, we obtain additional information from this method concerning the dimensions used by the assessors as well as the contribution of each assessor to the determination of these dimensions. This information may be useful to characterize the performance of the assessors and single out those assessors who downweight or overweight some dimensions. In particular, those assessors who overweight the last dimensions should arouse suspicion regarding their performance as, in general, the last dimensions in a principal components analysis are deemed to reflect random fluctuations.
SELECTING PRODUCTS FOR CATEGORY APPRAISAL STUDIES — FEWER PRODUCTS DO ALMOST AS WELL AS MANY PRODUCTS
Authors: MOSKOWITZ HOWARD R. , MARKETO CHRIS
Published: May 2007

This paper analyzes the results of different strategies for selecting test products in category appraisals. The three strategies are random selection of products from the marketplace, selection on the basis of consumer sensory data, and selection on the basis of expert panel data. All three methods generate stable results for category appraisals. The stability of the results (e.g., in terms of ‘drivers of liking’) increases very quickly and then levels off, suggesting that the researcher does not have to work with a particularly large number of products in a category appraisal to understand the sensory‐liking dynamics.

It appears in our case, that 18 products were an appropriate number to strongly reflect results for 50 products. Researchers need to be sensitive to the variation in each category. Some categories may require more or less than this number of products to cover all the sensory ranges within the specific category.
RELATIONSHIP BETWEEN SENSORY AND TEXTURE MEASUREMENT OF JAMUN AND POSITIONING OF JAMUN SAMPLES
Authors: RAVI R. , PRAKASH MAYA , RAJALAKSHMI D.
Published: May 2007

Profilograms based on the quantitative descriptive analysis (QDA) of jamun using nine attributes were drawn for four market samples and ten samples prepared using various instant mixes available in the local market. The instrumental texture measurement of shear values were determined for all the samples. Correlations between sensory and instrumental texture measurement (shear force) were studied. The shear values were found to be correlated positively with softness, juiciness and milkiness. Further canonical discriminant analysis was run to position the samples in relation to others. The results indicated that samples M1, M2, M4, S3, S4, S6 and S10 group together in the same quadrant which represents desirable attributes of jamun viz, color, softness, juiciness, milkiness and overall quality. The jamuns from the instant mixes (S) can replace the control samples, traditionally prepared market samples (M) as they match the product profile very closely.
A THURSTONE‐COOMBS MODEL OF CONCURRENT RATINGS WITH SENSORY AND LIKING DIMENSIONS
Authors: ASHBY F. GREGORY , ENNIS DANIEL M.
Published: May 2007

A popular product testing procedure is to obtain sensory intensity and liking ratings from the same consumers. Consumers are instructed to attend to the sensory attribute, such as sweetness, when generating their liking response. We propose a new model of this concurrent ratings task that conjoins a unidimensional Thurstonian model of the ratings on the sensory dimension with a probabilistic version of Coombs’ (1964) unfolding model for the liking dimension. The model assumes that the sensory characteristic of the product has a normal distribution over consumers. An individual consumer selects a sensory rating by comparing the perceived value on the sensory dimension to a set of criteria that partitions the axis into intervals. Each value on the rating scale is associated with a unique interval. To rate liking, the consumer imagines an ideal product, then computes the discrepancy or distance between the product as perceived by the consumer and this imagined ideal. A set of criteria are constructed on this discrepancy dimension that partition the axis into intervals. Each interval is associated with a unique liking rating. The ideal product is assumed to have a univariate normal distribution over consumers on the sensory attribute evaluated. The model is shown to account for 94.2% of the variance in a set of sample data and to fit this data significantly better than a bivariate normal model of the data (concurrent ratings, Thurstonian scaling, Coombs’ unfolding model, sensory and liking ratings).
SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTS
Authors: IRIGOYEN A. , CASTIELLA M. , ORDÓÑEZ A.I. , TORRE P. , IBÁÑEZ F.C.
Published: May 2007

The present study considers the influence of reducing the fat content of ovine milk on the sensory and instrumental texture characteristics of the resulting cheeses. Three manufacturing runs were performed. In each run three cheese batches were manufactured using milks with differing percentage fat contents (8%, 4%, and 2% fat). Analysis of cheese samples was performed at 60, 90, and 120 days of ripening.

The instrumental method used to evaluate cheese texture was uniaxial compression at constant speed, taking readings of stress, strain, and modulus of elasticity (E). Statisticalanalysis revealed differences forboth the differentfat contents and the ripening times considered. Instrumental parameter values increased with lower cheese fat contents; with a 20% reduction in the fat to dry matter content from full‐fat to reduced‐fat cheeses, resulting in a 35% increase in maximum stress and in the slope of the stress‐strain curve at the end of ripening. The greatest sensory differences between samples were recorded for firmness.
FUZZY MULTIATTRIBUTE DECISION MAKING APPROACH FOR DEVELOPMENT AND COMPARISON OF SOY FORTIFIED PANEER
Authors: UPRIT SUDHIR , MISHRA H.N.
Published: May 2007

Soyfortified paneer (SFP) samples prepared from blends containing different proportions of buffalo milk of varying fat content and soy milk (7.5 °B) were evaluated organoleptically for assessing the quality attributes like body and texture, flavor and taste, color and appearance and the overall acceptability. Sensory data were analyzed using fuzzy logic approach, which addresses the problem of data classification in a unified qualitative and quantitative manner. Results of the study indicated that the fuzzy multiattribute decision making approach provide an adequate and reliable system for product formulation and comparison, based on sensory data. The developed fuzzy mathematical model performed remarkably well in the evaluation and ranking of various SFP samples. The SFP sample made from blend of buffalo milk (4.5% fat) and soy milk (7.5 °B) in the proportion of 90:10 was found to be the most acceptable one for different classes of consumers irrespective of their preferences for a particular sensory quality attribute.
EFFECTS OF FORGETTING ON PERFORMANCE ON VARIOUS INTENSITY SCALING PROTOCOLS: MAGNITUDE ESTIMATION AND LABELED MAGNITUDE SCALE (GREEN SCALE)
Authors: KOO TAE‐YOUNG , KIM KWANG‐OK , O'MAHONY MICHAEL
Published: May 2007

Judges rated the intensity of NaCl solutions using magnitude estimation and the labeled magnitude scale. They performed under four response conditions that varied in reliance on memory: (1) verbal response, (2) written response with no retasting and the response sheet removed, (3) written response with a single response sheet which allowed past scores to be reviewed and amended but with no retasting, (4) the same as ‘3’ but with retasting. Discrimination errors tended to decrease from conditions ‘1’ through ‘4’ yet the major and significant effect was allowing judges to retaste stimuli. The effects of how forgetting lowered discrimination were discussed in the context of experimental design and the absolute versus relative cognitive models of scaling.
CLOTHING MOVEMENT – VISUAL SENSORY EVALUATION AND ITS CORRELATION TO FABRIC PROPERTIES
Authors: GRIFFITHS PAULA , KULKE TORSTEN
Published: May 2007

Clothing movement was evaluated on a video screen by a descriptive analysis sensory technique and correlated to tactile attributes and fabric mechanical properties. Six fabrics were tailored into identical wide‐leg trousers and dresses, animated by a professional model, filmed and edited for sensory evaluation. Tactile attributes were assessed sensorially and fabric mechanical properties were characterized by F.A.S.T. (Fabric Assurance by Simple Testing) and drape measurements. The following bipolar attribute pairs dominate movement language and perception: flowing to stiff and heavyweight to lightweight. Perceptual space of clothing movement is essentially two dimensional and high correlation coefficients between visual and tactile attributes were found. The fabric drape coefficient correlates highly with visual and tactile attributes and is a simple screening method for clothing movement prediction.
MONITORING SCALING DRIFT FOR HEDONIC CATEGORY SCALES
Authors: ISHII RIE , EDELMAN MARTIN J , O'MAHONY MICHAEL
Published: May 2007

Judges on anti‐nausea medication, used hedonic scales to assess a set of foods and beverages on two occasions, initially on beginning a treatment with anti‐nausea medication and then four weeks later. To detect the possibility that changes in hedonic scores for the foods and beverages may be caused not by changes in liking but by ‘scaling drift’: changes in the use of the scale, control stimuli were also assessed. These control stimuli were sets of stimuli to be assessed for intensity and a set to be assessed for liking. These latter stimuli were a class of stimuli that were unlikely to be liked to a different extent on the two testing occasions. The lack of change in the control stimuli and the change in the hedonic scores for the foods and beverages suggested that the latter was due to changes in liking for the foods and beverages rather than ‘scaling drift’.
KNOWLEDGE BUILDING AND OPTIMIZATION STRATEGIES FOR A PRODUCT USED IN DIFFERENT CARRIERS
Authors: MOSKOWITZ HOWARD
Published: May 2007

This paper deals with the design and optimization of lemon juice, a common ingredient in different foods. Lemon juice is usually added for flavoring purposes to different foods, consumed under different conditions. Through experimental design and evaluation in multiple carriers, the product developer can identify the combination of ingredients in lemon juice which, in concert, generate an acceptable product. Through optimization, taking into account these different end‐uses, the developer can create a product that will perform well in different types of carriers.
EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA
Authors: GUINARD J.‐X. , CAUSSIN J. , ARRIBAS M. CAMPO , MEIER J.
Published: May 2007

We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory‐specific satiety. In a first experiment, 35 young, normal‐weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch‐flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon‐flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon‐flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.
CONSUMER PREFERENCES OF BEEF TENDERNESS AND MECHANICAL MEASUREMENTS
Authors: SIVERTSEN HANNE K. , KUBBERØD ELIN , HILDRUM KJELL IVAR
Published: May 2007

The tenderness of carcasses of ten bulls of Norwegian Red breed was analyzed by sensory and mechanical analyses. Four samples representing the range of tenderness in the material were served to 118 consumers in an in‐house test. The consumers rated the samples for the degree of tenderness. High correlation was found between sensory analyses and the consumer ratings of tenderness, r = 0.96 (P<0.0005), and between Warner Bratzler Shear force values and the consumer ratings, r =− 0.87 (P<0.005).

The consumers found it easier to evaluate the very tender and very tough samples, while the moderately tough samples were more difficult to evaluate, and were mixed up in both the sensory and consumer analyses.

A lower percent of women than men considered each sample as acceptably tender and women in general used a lower grade to describe the degree of tenderness of the samples. Indications of high variety of consumer acceptability at different levels of tenderness, suggests a need for a larger study of tenderness levels in the areas where large changes in acceptability are found, and of responses from different consumer groups.
DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS1
Authors: McNEILL KAY L. , SANDERS TIMOTHY H. , CIVILLE GAIL VANCE
Published: May 2007

This study was undertaken to establish category and product descriptive characteristics of commercial creamy style peanut butters for use in subsequent modeling of consumer response. An established descriptive lexicon for peanut flavor was modified with additional appearance and texture terminology to describe these samples. To determine the full category space for the appearance, flavor and texture characteristics for commercial creamy style peanut butters, a highly trained descriptive panel screened 42 brands. A subset of 22 peanut butters was identified which represented the available range of appearance, flavor and texture variations and determined the product category. These 22 commercial creamy style peanut butters were subsequently evaluated and quantitatively described using 4 appearance, 19 flavor and 12 texture descriptors. Using both hierarchical clustering and principal component analysis, 4 logical associative groupings of products were identified: store and name brands, natural brands, reduced fat brands, and some store or name brands with unique or unusual appearance, flavor or texture characteristics. Omission of products with redundant characteristics within a factor grouping enabled further reduction to 15 products for subsequent quantitative consumer testing to establish a model for descriptive analysis as a predictor of consumer research responses.
SENSORY PROFILE OF FLAVOR AND ODOR CHARACTERISTICS IN RONCAL CHEESE MADE FROM RAW EWE'S MILK
Authors: LARRÁYOZ PATRICIA , MENDÍA CARLOS , TORRE PALOMA , BARCINA YOLANDA , ORDÓÑEZ ANA ISABEL
Published: May 2007

Roncal cheese is made from raw ovine milk and is regulated by an Appellation of Origin. This cheese variety is quite popular with consumers because of its special properties, which are unlike those of other ewe's‐milk cheeses. To date there have been no studies aimed at characterizing the flavor and odor attributes of Roncal cheese. To remedy this situation, sensory analysis has been performed using Roncal cheese samples collected from artisanal and industrial cheese‐making establishments. The cheeses were made at three different times of year (winter, spring, and summer) and were ripened for four or eight months. Sensory descriptors were generated, and after discussion suitable descriptors for describing and discriminating among Roncal cheese samples were selected by multivariate analysis. In all, 19 descriptors were employed, namely:

odor: cream, meat broth, olive, toffee, liquid caramel, toasted, acetic acid, sweat, acidified milk, ammonia, leather, stable straw, wool, and odor intensity.

flavor: characteristic flavor, acetic acid, sweat, butyric acid, and flavor intensity.
DETERMINATION OF SENSORY OIL‐WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY
Authors: BROSSARD CHANTAL , ROUSSEAU FLORENCE , LLAMAS GENEVIÈVE , DUMONT JEAN‐PIERRE
Published: May 2007

Using an intensity rating with no external calibration, experiments were designed to measure the sensory oil‐water partition coefficients of four aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) as the ratios of concentration producing stimuli of equivalent intensities. Flavored water and oil phases were successively assessed for odor intensity by 24 panelists who were given total freedom regarding scaling strategy. Each session combined five concentration levels of three out of the four studied aromas in a solvent (water or oil). A predominant concentration effect was found for each aroma in both solvents and concentration dependencies of perceived intensity above water and oil were similar. Experimental data were modeled with Fechner, Stevens and Hill equations. Combining results above water and oil solutions to feed a common model led to the evaluation of an overall sensory oil‐water partition coefficient for each aroma compound. All three models produced similar partition coefficient values for each aroma that were lower than the related instrumental partition coefficients. Biases previously detected when external calibration had been used were reduced in a large proportion while suggested enhancement of odor intensity by water vapor could not be excluded.
SENSORY PROFILING WITH PROBABILISTIC MULTIDIMENSIONAL SCALING
Authors: MacKAY DAVID , O'MAHONY MICHAEL
Published: May 2007

Variability is a fundamental characteristic of sensory profile data. Ignoring the variability may result in biased solutions that cannot be improved by the collection of additional data. Probabilistic multidimensional scaling (PMDS) models provide a means of accounting for the variability inherent in sensory data by using distributions, instead of points, to portray sensory objects. For profile data with high levels of variability, the probabilistic model recovers latent structure parameters very well — traditional deterministic MDS models and principal components analyses (PCA) do not. Advantages of the PMDS models include their parsimony, testability and extensibility. Two particularly attractive PMDS attributes are their ability to relate consumers’ expressions of liking to product profiles and their ability to estimate a product's “ perceptual share” from liking and profile data. Used as a criterion with what‐if modeling, perceptual share estimates enable the evaluation of alternative product development strategies.
ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION
Authors: BROSSARD CHANTAL , ROUSSEAU FLORENCE , LLAMAS GENEVIÈVE , DUMONT JEAN‐PIERRE
Published: May 2007

This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil‐in‐water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil‐in‐water emulsions, prepared according to a 22 experimental design (aroma concentration, oil volume fraction) with two central points, was assessed for odor intensity by a 24‐member panel during four sessions. In each session, three of the four‐studied aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) were investigated. Whatever the aroma, the experimental data showed that the oil volume fraction of the emulsion (from 0.12 to 0.48) did not influence the odor intensity. For each emulsion composition, aroma concentrations at equilibrium in both phases were calculated using the oil‐water partition coefficient of the compound. Odor intensities, estimated from aroma concentration in the aqueous phase using previously reported modeling of odor intensity above water solutions, were then compared to experimental data. It is confirmed that the perceived odor intensity is governed by the aroma concentration in the aqueous phase at the time of the trial and not by the averaged apparent concentration in the emulsion.
CONSTRUCTION OF SENSORY VOCABULARIES FOR PROFILING FOOD
Authors: NEVISON IAN M. , MUIR D. DONALD
Published: May 2007

Sensory profiling laboratories rate products for sets of attributes. Order of tasting and carry‐over effects from sample to sample are widely recognized. However, within samples, work investigating the possibility of effects due to the order of rating attributes and attribute to attribute carry‐over has not been reported. Individual attributes were classified according to whether their presence in a product was perceived to be desirable or not. For both yoghurt and cheese, sample ratings for each attribute were compared when attributes perceived as desirable preceded those perceived as undesirable and vice‐versa. In both stimuli, there was evidence that desirable attributes were biased to a lower value when preceded by undesirable ones. Similarly, negative attributes were biased downwards when preceded by desirable ones. For absolute scores, these effects, albeit small, make randomizing attribute ordering desirable. However, lack of evidence of interactions between samples and attribute ordering suggests comparative differences between samples are unaffected.
ACCEPTABILITY OF MESQUITE AS A FLAVORING AGENT AMONG NATIVE AMERICANS IN ARIZONA
Authors: HALL RICK , HAMPL JEFFREY S , STANTON JULIE V. , MONTE WOODROW C.
Published: May 2007

Mesquite (Prosopis sp.) is a fast‐growing tree that produces abundant amounts of pods. Although these pods were once part of the diet of Southwest Native Americans, little is known today regarding the acceptability of mesquite flour. We standardized a recipe using mesquite flour with a commercially available ready‐to‐eat cereal product and tested the acceptance of the product with Native American participants (n=84). Participants were asked to complete a food acceptability survey and a food action rating survey to determine taste sensory perception and expected frequency of consumption. Although participants were significantly more likely (P= 0.008) to prefer the cereal without mesquite than with the mesquite added, participants reported favorable acceptability with the cereal, both with and without mesquite flour added. The results of the FACT food frequency survey were positive for both the product with mesquite added and without, with no significant difference (P= 0.07) between the two. These data support the potential for mesquite to be reincorporated as an acceptable ingredient in modern diets of Native Americans.
ATTRIBUTES BELIEVED TO IMPACT FLAVOR: AN OPINION SURVEY
Authors: DELWICHE JEANNINE F.
Published: May 2007

The definition of “flavor” is a term that appears to vary from one area to the next. A survey was conducted on 140 individuals in various areas of specialization (agriculture, food science, sensory evaluation, and the chemical senses) to see what sensations are thought to be involved in “flavor,” as well as whether there were any differences in definitions across groups. The results demonstrate that while a fairly stable definition of the term does exist, there is some difference in what different groups of expertise mean when they refer to “flavor.”