bluuebunny/crossref_metadata_2025 huggingface dataset:
CHANGES IN THE PERCEIVED TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING MATURATION
Authors: HORT JOANNE , LE GRYS GEOFF , WOODMAN JOHN
Published: May 2007

The perceived textural attributes of an English Cheddar were measured by a trained panel at various intervals during ripening, including those corresponding to mild and medium maturation times for this variety. The moisture content and pH were also monitored. After the recommended ripening period of 50 weeks the matured cheese was significantly less springy, firmer, harder, crumblier and creamier, indicating that textural attributes are related to the age of the Cheddar. Measures beyond the recommended maturation period revealed further significant differences. Comparisons of the measures taken at mild, medium and full maturity also revealed differences in the textural properties of the different classes of Cheddar. Significant correlations (p ≥0.01) between pH and springiness, crumbliness by fingers and creaminess suggested a strong relationship between these textural attributes and the extent of proteolysis. The results of this study revealed a strong relationship between age and the textural attributes of cheddar when restricted to one particular variety.
THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS
Authors: GAWEL RICHARD
Published: May 2007

A comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match a wine to a description was used to assess the description's communicative value. Both groups matched three Chardonnay wines to peer generated descriptions. The untrained group also matched wines to consensus descriptions produced by experienced enologists. Both groups were able to match wines to descriptions well above that expected by chance with the performance of the trained group being better in this regard. The best matching performance was attained by the untrained group matching to the expert consensus descriptions. Descriptions correctly matched by the trained group contained a significantly higher number of concrete tactile and palate intensity terms while the use of terms describing the complex dimensions of wine by the untrained mitigated against information transfer. Untrained panelists used concrete terms as cues for identification, while trained panelists relied more on vague and abstract terms. The results also suggest that descriptions are interpreted by both trained and untrained experienced tasters in a synthetic rather than analytic fashion.
TIME‐INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION
Authors: MIALON VALÉRIE S. , EBELER SUSAN E.
Published: May 2007

A computerized time intensity procedure was used to evaluate the retronasal aroma intensity of vanillin and limonene in oil/water emulsion. The maximum perceived retronasal intensity of limonene was decreased as oil content in the emulsion increased, but temporal perception (time to maximum intensity and total duration of perception) was not affected. Total duration of vanillin retronasal aroma increased as oil content increased, and salivary flow rate had a significant effect on perception of vanillin aroma. These results suggest that time intensity measurements may be a valuable tool for evaluating the effects of matrix interactions on retronasal aroma intensity.
EVALUATION OF WINE QUALITY USING A SMALL‐PANEL HEDONIC SCALING METHOD
Authors: LAWLESS HARRY , LIU YEN‐FEI , GOLDWYN CRAIG
Published: May 2007

A hedonic scoring method for evaluating wines with a small panel was examined for reliability, effects of training level and agreement with a traditional 20‐point scoring technique. The method was found to differentiate among qualities of 14 domestic Sauvignon Blanc wines with good reliability. Four panels were tested, three with a high degree of experience in wine judging and a fourth consisting of fine wine consumers with no special training. The three experienced panels agreed well about the wines’ quality scores. Mean panel scores were less highly correlated (although still positive) with the untrained panel, which showed higher variability and lower reliability. Mean scores from the hedonic method were correlated at r =+0.94 with mean scores from a 20‐point quality judging procedure. The small panel hedonic method is suitable for generating quality scores for consumer guidance in large scale wine surveys, as are commonly found in popular wine periodicals.
EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY
Authors: KALLITHRAKA S. , BAKKER J. , CLIFFORD M.N.
Published: May 2007

Proteins in saliva samples taken from twelve subjects immediately before and immediately after tasting astringent solutions were analyzed by high performance liquid chromatography. Although considerable variation in both the qualitative and quantitative protein pattern was observed among individuals, three peaks appeared to be common to the majority of the chromatograms. The tasting of the astringent solutions resulted in detectable changes in the protein profile of the saliva samples, observed in all the chromatograms examined, and attributed to the interactions of the saliva proteins with the astringent phenolic compounds. The appearance of a major peak at 8 min after the tasting of the astringent compounds common to most of the saliva chromatograms was attributed to the formation of soluble protein‐phenol complexes.
APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES’MILK CHEESE
Authors: ORDOÑEZ A.I. , IBAÑEZ F.C. , TORRE P. , BARCINA Y. , PÉREZ‐ELORTONDO F.J.
Published: May 2007

Idiazábal cheese is an uncooked pressed cheese, with Appellation of Origin, elaborated with raw ewes’milk. The seasonal characteristic of the Idiazábal cheese, together with other factors such as physical, chemical and microbiological features of the milk, as well as climatic and geographic conditions, can have an influence upon the sensory properties of cheese. The wide acceptance of ewes’milk cheese in Spain and the fact that no sensory characterization studies have been developed for the Idiazábal cheese led to the realization of the present work, that aims at characterization of the cheese from a sensory standpoint and at describing its degree of homogeneity taking into account factors such as the month and cheese factory of elaboration. After carrying out the Quantitative Descriptive Analysis, which included 22 descriptors, and through a jury of specialists, factor analysis enabled us to classify Idiazábal cheese as a slightly pungent cheese in odor, flavor and aftertaste, with its own characteristic flavor and a firm, moderately grainy texture. Nonetheless, a significant degree of heterogeneity was observed among the samples.
POWER AND SENSITIVITY OF THE SAME‐DIFFERENT TEST: COMPARISON WITH TRIANGLE AND DUO‐TRIO METHODS
Authors: ROUSSEAU BENOÎT , MEYER ALEXANDRA , O'MAHONY MICHAEL
Published: May 2007

Same‐different, duo‐trio and triangle discrimination methods were compared using vanilla flavored yogurt with and without added sugar as the medium. Two experiments were performed, one in controlled laboratory conditions and the other in conditions approximating more to consumer testing. A modification of the same‐different test had greater power than the duo‐trio of triangle tests. At higher sugar concentrations, d’values for the three methods were equivalent. Yet, at lower sugar concentrations, the same‐different d’tended to be higher. The results are discussed in terms of Sequential Sensitivity Analysis, memory effects and changes between β and criteria.
THE EFFECT OF VARIATION IN LINEAR DENSITY OF POLYAMIDE FILAMENTS ON THE HANDLE OF LADIES’HOSIERY
Authors: BYRNE M.S. , CARTY P. , SCRIVEN K.
Published: May 2007

In this work verbal descriptors generated by consumers in the form of a semantic differential were used to study the handle of ladies’hosiery. Two sets of opaque and one set of sheer tights were evaluated. Filaments of varying linear densities classified as‘micro’, 'semi‐micro’and‘conventional’were used in the construction of the opaque tights. In the case of the sheers, flat and textured yarns constructed from both micro and semi‐microfilaments were used.

Handle (or Hand) was evaluated by a panel of 50 female consumers and these assessments compared to a consumer determined ideal for each type of hosiery. In the case of the opaque tights there was a marked preference for those constructed from micro or semi‐microfilaments. Sheer tights constructed from microfilaments were most preferred with the use of flat or textured yarn having no measurable effect. With regard to semi‐microfilaments texturing had a deleterious effect.

The results of the study showed the unique handle characteristics of each set of tights relative to the attributes in the grid and highlights those characteristics which could be modified to improve overall handle.
THE BETA‐BINOMIAL MODEL: ACCOUNTING FOR INTER‐TRIAL VARIATION IN REPLICATED DIFFERENCE AND PREFERENCE TESTS
Authors: ENNIS DANIEL M. , BI JIAN
Published: May 2007

Binomial tests are commonly used in sensory difference and preference testing under the assumptions that choices are independent and choice probabilities do not vary from trial to trial. This paper addresses violations of the latter assumption (often referred to as overdispersion) and accounts for variation in inter‐trial choice probabilities following the Beta distribution. Such variation could arise as a result of differences in test substrate from trial to trial, differences in sensory acuity among subjects or the existence of latent preference segments. In fact, it is likely that overdispersion occurs ubiquitously in product testing. Using the Binomial model for data in which there is inter‐trial variation may lead to seriously misleading conclusions from a sensory difference or preference test. A simulation study in this paper based on product testing experience showed that when using a Binomial model for overdispersed Binomial data, Type I error may be 0.44 for a Binomial test specification corresponding to a level of 0.05. Underestimation of Type I error using the Binomial model may seriously undermine legal claims of product superiority in situations where overdispersion occurs. The Beta‐Binomial (BB) model, an extension of the Binomial distribution, was developed to fit overdispersed Binomial data. Procedures for estimating and testing the parameters as well as testing for goodness of fit are discussed. Procedures for determining sample size and for calculating estimate precision and test power based on the BB model are given. Numerical examples and simulation results are also given in the paper. The BB model should improve the validity of sensory difference and preference testing.
SENSORY EVALUATION BASED ON VERBAL JUDGMENTS
Authors: URDAPILLETA ISABEL , TIJUS CHARLES ALBERT , NICKLAUS SOPHIE
Published: May 2007

Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter‐ and intra‐individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING
Authors: AUBRY VICTOIRE , ETIEVANT PATRICK , SAUVAGEOT FRANÇOIS , ISSANCHOU SYLVIE
Published: May 2007

Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
APPLICATION OF FUZZY SETS AND NEURAL NETWORKS IN SENSORY ANALYSIS
Authors: TAN J. , GAO X. , GERRARD D.E.
Published: May 2007

This paper describes an initial but fundamental attempt to lay some groundwork for a fuzzy‐set‐based paradigm for sensory analysis and to demonstrate how fuzzy set and neural network techniques may lead to a natural way for sensory data interpretation. Sensory scales are described as fuzzy sets, sensory attributes as fuzzy variables, and sensory responses as sample membership grades. Multi‐judge responses are formulated as a fuzzy membership vector or fuzzy histogram of response, which gives an overall panel response free of the unverifiable assumptions implied in conventional approaches. Neural networks are used to provide an effective tool for modeling and analysis of sensory responses in their naturally fuzzy and complex forms. A maximum method of defuzzification is proposed to give a crisp grade of the majority opinion. Two applications in meat quality evaluation are used to demonstrate the use of the paradigm and procedure. It is hoped that this work will bring up some new ideas and generate interest in research on application of fuzzy sets and neural networks in sensory analysis.
A SIMPLE ALTERNATIVE TO GENERALIZED PROCRUSTES ANALYSIS: APPLICATION TO SENSORY PROFILING DATA
Authors: KUNERT JOACHIM , QANNARI EL MOSTAFA
Published: May 2007

A statistical method for analyzing sensory profiling data obtained by means of fixed vocabulary or free choice profiling is discussed. The most interesting feature of this method is that it involves only simple statistical treatment and can therefore be performed using standard software packages. The outcomes of this method are compared to those of Generalized Procrustes Analysis on the basis of two data sets obtained, respectively, by means of fixed vocabulary and free choice profiling. A significance test is also discussed in order to assess whether the overall configuration of the products is meaningful. This significance test is based upon a simulation study involving the permutation procedure.
THE DIRICHLET‐MULTINOMIAL MODEL: ACCOUNTING FOR INTER‐TRIAL VARIATION IN REPLICATED RATINGS
Authors: ENNIS DANIEL M. , BI JIAN
Published: May 2007

Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi‐square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter‐trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet‐Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet‐Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.
VISUAL CUES IDENTIFIED BY A VISUAL PROFILE PANEL IN THE EVALUATION OF CHILLED DAIRY DESSERTS
Authors: IMRAM NAZLIN
Published: May 2007

A visual profile panel (27 assessors) was developed for the evaluation of color and appearance properties of chilled dairy dessert gel products based on the Quantitative Descriptive Analysis (QDA) method (Stone et al. 1974). In the terminology development stage of the training procedure, assessors agreed on 29 visual cues to be used in the evaluation of chilled dairy desserts. Further training were based on these cues. Panel performance was analyzed using principal component analysis (PCA) and generalized Procrustes analysis (GPA). The panel exhibited good consensus over most of the color and appearance attributes with better agreement in attributes related to visual texture and flavor over color, gloss and opacity attributes. Assessors also displayed the ability to visually evaluate and discriminate between samples without the need to taste, smell nor touch.
ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE
Authors: DRAKE M.A. , GERARD P.D. , CIVILLE G.V.
Published: May 2007

Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed definitions and standard procedures for evaluation during the course of training. The terms were used to evaluate texture properties of fourteen different types of natural and processed full fat and reduced fat cheeses. Hand and mouth evaluation were able to discriminate cheese texture (P≦0.05). Principal component analysis of data revealed that hand and mouth evaluation differentiated the cheeses in a similar manner. Correlation analysis, factor analysis, and canonical analysis revealed that mouth and hand terms were highly correlated (P≦0.05). Either hand or mouth evaluation can be used to discriminate cheese texture.
COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE1
Authors: SULMONT C. , LESSCHAEVE I. , SAUVAGEOT F. , ISSANCHOU S.
Published: May 2007

Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors. These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group OR defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assessors. Finally, group OR was a discriminant as well a homogenous panel.
DESCRIPTIVE ANALYSIS OF MEAT FROM YOUNG RUMINANTS IN MEDITERRANEAN SYSTEMS
Authors: GORRAIZ CRISTINA , BERIAIN Ma JOSE , CHASCO JULIA , IRAIZOZ MAITE
Published: May 2007

This paper describes the rigorous methodology used to establish a descriptive panel and select ballot attributes to evaluate the sensory quality of meat from young ruminants. The work focused on sheep and cattle, which, in Spain as elsewhere in the Mediterranean area, are slaughtered at an early age to obtain light carcasses. The prescreening, screening, training and performance evaluation procedures proposed by Cross et al. (1978) were used to select and train the panel. The nonredundant, most discriminant and frequently detected attributes of aroma, flavor and texture were determined, to constitute the final ballot. The panel evaluated the sensory quality of two categories of Spanish commercial lamb: lechal, or milk‐fed lambs, slaughtered at 12 kg live weight, and ternasco, light lambs, slaughtered at 24 kg live weight, from the Lacha and Rasa Aragonesa breeds. As live weight was shown to have more effect on sensory quality than breed, each category had its own characteristic texture, aroma and flavor.
DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY
Authors: MURRAY JANE M. , DELAHUNTY CONOR M.
Published: May 2007

Many factors contribute to the total perception of a food product. The visual packaging attributes of products can be considered important by contributing to their “ on the shelf” presentation which predisposes consumers to purchase. Such extrinsic product packaging attributes can be considered appearance stimuli and thus differ from the intrinsic sensory attributes of a product only in that the packaging attributes are judged by sight and not using the other senses of mouthfeel, olfaction and gustation during consumption. A new approach to measuring product packaging attributes could be to use descriptive sensory analysis. In order to attempt this, 15 assessors, trained in descriptive analysis procedures generated individual vocabularies to describe Cheddar cheeses’ packaging attributes using the repertory grid method. Vocabulary development sessions were subsequently carried out, during which assessors agreed on a vocabulary of 20 defined packaging attributes. The packaging of 8 Cheddar cheeses was then evaluated using standard descriptive analysis procedures. Analysis of Variance found all attributes to discriminate between the eight cheeses (p<0.01) and Principal Components Analysis allowed the relationships between cheeses and packaging attributes to be viewed. The analysis also indicated that assessors agreed with each other on the meaning of the packaging attributes and could reproduce their evaluations. Limitations in the use of this method were also considered, particularly in relation to scaling of some of the attributes, and the potential subjectivity of others. Despite this, the study showed it was possible to apply descriptive techniques to describe the packaging attributes of Cheddar cheese.
DEVELOPMENT OF A ‘BIPOLAR’ R‐INDEX1
Authors: CLIFF MARGARET A. , O'MAHONY MIKE , FUKUMOTO LANA , KING MARJORIE C.
Published: May 2007

A new ‘bipolar’ R‐index analysis was proposed and evaluated. Eighteen judges evaluated red color in eight wine samples by comparing each sample with the control. Judges indicated whether the sample had ‘more’, the 'same’, or ‘less’ red color than the control, and whether they were sure or unsure of their decision. Three computational methods were used to examine the results: the ‘traditional’ R‐index, the ‘bipolar’ R‐index (Rmore or Rless) and the ‘weighted‐bipolar’ R‐index. While all three methods provided consistent results, the ‘bipolar’ R‐indices reflected bidirectional differences among the samples thus providing more information. A refinement to the computation (‘weighted‐bipolar’ R‐index) was an approach for eliminating the bias associated with overestimation of the sample size and accordingly changed some of the significance levels. Further research is currently underway to expand the scope and application of this method.
THE SENSORY PERCEPTION OF FLAVOR RELEASE AS A FUNCTION OF TEXTURE AND TIME: A TIME INTENSITY STUDY USING FLAVORED GELS
Authors: PÅLSGÅRD EVA , DIJKSTERHUIS GARMT
Published: May 2007

The focus in this study was to study time intensity (TI) methodology and procedures of getting the sensory panel acquainted with this technique. By means of a descriptive profiling exercise effects of altering the structure of a β‐lacto‐globulin gel, laced with banana aroma on the perception of banana flavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study. The TI study showed that it is important to minimize distractive, noncrucial information during the exercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship between the appearance of the TI‐curve and the score of the total banana aftertaste.
EXTENDED STATISTICAL ANALYSIS OF RANKED DATA FROM BALANCED INCOMPLETE BLOCK AND PAIRED COMPARISON DESIGNS
Authors: BEST D.J. , RAYNER J.C.W.
Published: May 2007

The usual Durbin analysis for ranked data obtained from a balanced incomplete block design is extended to allow for (1) dispersion effects, (2) a predetermined ordering of products and (3) more general trends. An application to paired comparison data is given. Calculation of p‐values via Monte Carlo simulation is suggested.
DISCUSSION II ON FITTING EQUATIONS TO SENSORY DATA
Authors: SEIFERHELD STEVEN M.
Published: May 2007

In his article “ On Fitting Equations to Sensory Data.” Moskowitz suggests many strategies for model fitting which depart from current statistical methodology. Four areas discussed by Moskowitz are addressed here: (1) Forcing terms into a model; (2) The use of hold‐out samples; (3) The use of aggregate data (averaging across people, suppressing the person‐to‐person variation); and (4) The use of random data as a predictor variable in a regression equation. All four of these points will be examined within this article.
USING DESCRIPTIVE ANALYSIS TO CHARACTERIZE THE EFFECTS OF MOISTURE SORPTION ON THE TEXTURE OF LOW MOISTURE FOODS
Authors: WAICHUNGO W.W. , HEYMANN H. , HELDMAN D.R.
Published: May 2007

Extruded puffed corn starch was equilibrated to various water activities over saturated salt solutions. After equilibration the samples were stored in sealed containers for a period of eight weeks. A trained descriptive sensory panel determined the textural characteristics of the samples, after equilibration and after eight weeks of storage. The critical water activity, the water activity at which the textural characteristics of the samples significantly changed was determined to be between water activities 0.36‐0.58. Principal component analysis showed that samples equilibrated to water activities above the critical water activity (0.36) were perceived to be low in fracturability and high in cohesiveness.
SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING
Authors: BÁRCENAS P. , ELORTONDO F.J. PÉREZ , ALBISU M.
Published: May 2007

The aim of this work was to select a competent sensory panel considering its ability to describe ewes milk cheese sensory properties. The panelists evaluated the sensory characteristics of several ewes milk cheeses in terms of odor, flavor and texture. The performance of judges was assessed taking into account the following aspects: (1) individual discriminatory ability and reproducibility for each sensory attribute; (2) group discriminatory ability and reproducibility and agreement between judges for each attribute; (3) panel homogeneity; (4) panel consonance; and (5) overall panel discriminatory ability. The panel performance was checked with a set of statistical procedures. The results obtained by the selected group were better than the initial panel from the point of view of discriminant power, reproducibility and agreement. The suggested method can be easily applied in routine control of assessors performance and to discover deviant behavior or differences in individual perception of the samples.
EVALUATION OF WINE COMPETITION JUDGE PERFORMANCE USING PRINCIPAL COMPONENT SIMILARITY ANALYSIS
Authors: SCAMAN CHRISTINE H. , DOU J. , CLIFF MARGARET A. , YUKSEL DOGAN , KING MARJORIE C.
Published: May 2007

Principal component similarity (PCS) analysis was used to evaluate judge performance from a wine competition. Data were analyzed for five international judges and seven wine makers, for 42 white, 30 red and 25 specialty wines, using a 20‐point quality scoring system. Principal similarity plots were used to group judges according to judging 'style’ and to identify outliers, for each wine category. Judge groupings were consistent when three different references were used; however, the most interpretable PCS plot was obtained when the overall mean‐judge‐score was used as the reference. Results from PCS were compared to principal component analysis (PCA). PCS analysis allowed the information from all significant principal components to be graphically represented in two dimensions and was more successful in classifying judges than plots based on the first three principal components. The technique of PCS is an important complement to existing methodologies, and can provide wine competition coordinators with an objective technique for judge evaluation and selection.
SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSIS
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper presents a set of analyses on sensory directional attributes used to rate experimentally designed pizza products. Consumers may or may not know the ‘optimal’ sensory level of attributes for pizza, so that the usefulness of the sensory directional varies by attribute. Furthermore, the sensory magnitude of each sensory directional attribute varies, as shown by the slope (B) relating the two attributes (Sensory Magnitude = A + B (Directional Rating)). The study incorporated sensory directionals into evaluation of products varied according to an experimental design. The optimal product emerging from the design does not necessarily exhibit a sensory directional profile where all attributes are ‘on target’, nor does a product whose sensory attributes are all on ‘target’ exhibit the highest level of liking.
SENSORY AND INSTRUMENTAL FLAVOR ANALYSES OF CHEESE CURD COCULTURED WITH SELECTED YEAST AND BACTERIA
Authors: MARTIN NATHALIE , BERGER CELINE , SPINNLER HENRY E.
Published: May 2007

Relationships between odor properties and volatile chemical composition were explored on 39 cocultures of three different yeasts, three Geotrichum candidum and five bacteria, commonly used in bacteria and mold surface ripened cheese. Sensory profiling was performed by ten trained judges by scoring the intensity of 14 odor attributes. At the same time, the volatile compounds of the cocultures were extracted and analyzed by dynamic headspace gas chromatography and mass spectrometry. Sensory and instrumental data were compared and correlated using correlation analysis and partial least squares regression analysis. The sample plot including the whole set of samples evidenced a clustering of the associations containing the yeast strain Kluyveromyces lactis and any bacteria. They developed strong fruity olfactory notes related to their high content of ethyl esters and various alcohols. The sample plot on a restricted set of samples evidenced the fruity characteristics of Debaryomyces hansenii and bacteria associations and the cheesy odors of Yarrowia lipolytica and Geotrichum candidum cocultures that produced sulfur compounds.
INFLUENCE OF GLASS SHAPE ON WINE AROMA
Authors: DELWICHE J.F. , PELCHAT M.L.
Published: May 2007

Differences in the physical shape of glasses could potentially influence proportions of aromatic compounds trapped in the headspace of a wine glass, altering the perception of a wine. Blindfolded, naïve subjects assessed the aroma of a California Cabernet Sauvignon presented in 4 different glasses. Two of these were from a speciality line of crystal wine glasses, one designed for Chardonnay, the other for Bordeaux/Cabernet Sauvignon. A restaurant‐style wine glass and a leaded crystal goblet were the remaining vessels used. The nonexpert judges assessed wine aroma for total intensity, fruitiness, vinegariness, oakiness, and mustiness, as well as liking.

The only significant difference found in the aroma intensity ratings was for the Bordeaux glass, which was rated as having a significantly lower total intensity than the other three glasses. However, several significant correlations were found between the attribute intensity ratings and physical characteristics of the glasses. This suggests that the glass does have a limited, but subtle, impact upon the olfactory experience of wines.
TASTE ACUITY IN THE ELDERLY: THE IMPACT OF THRESHOLD, AGE, GENDER, MEDICATION, HEALTH AND DENTAL PROBLEMS
Authors: SANDERS OLA GOODE , AYERS JANELLA V. , OAKES SYLVIA
Published: May 2007

This study was designed to assess taste threshold and investigate the effect of age, dental problems, health disorders/diseases and multiple medications on the distortion of taste and to determine if the loss of taste increases with age. One hundred seven elderly from rural congregate feeding sites and senior centers in Northern Alabama volunteered to participate in this study. Water solutions of varying concentrations for sweet, salty, sour, and bitter were prepared to determine recognition thresholds and test the effect of other factors on the ability to taste. A questionnaire was administered to each elderly volunteer to assess overall health. Results indicated that there was no significant age difference for the basic taste sensations, except for sweetness. Gender, dental problems, health disorders, diseases and multiple uses of medications did not significantly affect taste threshold. The basic was a decrease in taste threshold independent of any extraneous factors.
CHILDREN AND “ TWEEN” ACCEPTANCE OF SINGLE CANDY COLORS AND TWO‐COLOR COMBINATIONS
Authors: MOSKOWITZ HOWARD
Published: May 2007

This research note shows the reaction of children (ages 8‐14) to candy colors in a computer‐aided visual inspection task. Children like most of the single colors more than the two‐color combinations. There are major differences in the acceptance patterns of the different stimuli by age, so that one cannot make blanket statements about acceptance across all age groups. The panelists of different ages show different scaling behaviors, with younger children showing slight polarizing towards using the top of the liking scale, and “ tweens” (ages 12–14) showing polarization towards the middle points of the liking scale.
SENSORY EVALUATION OF SHERRY WINE VINEGAR
Authors: TESFAYE W. , GARCÍA‐PARRILLA M.C. , TRONCOSO A.M.
Published: May 2007

Sherry wine vinegar is a highly appreciated product due to its sensory properties which are acquired thanks to its aging in wood. Despite its relevance, studies involving aging of vinegars are scarce. In this paper, sensorial characteristics of Sherry wine vinegar had been studied during aging. Samples were obtained by acetifying Sherry wine in the laboratory and aging them in oak wood casks for two years. By means of triangle tests, significative differences have been found among vinegars aged 0, 6, 12, 18 and 24 months. In order to obtain more information descriptive analysis was performed. Sherry wine vinegars were described on the basis of the attributes previously selected and from these results their spider charts were drawn. The remaining alcoholic degree of vinegars plays an important role in the ethyl acetate and woody aroma components. Overall impression, aroma intensity and quality clearly increase with aging.
DESCRIPTIVE ANALYSIS, CONSUMER CLUSTERS AND PREFERENCE MAPPING OF COMMERCIAL MAYONNAISE IN ARGENTINA
Authors: SANTA CRUZ MARÍA JOSÉ , MARTÍNEZ M. CAROLINA , HOUGH GUILLERMO
Published: May 2007

The objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters.
DIFFICULTIES AND A WAY OUT: A BAYESIAN APPROACH FOR SENSORY DIFFERENCE AND PREFERENCE TESTS
Authors: BI JIAN
Published: May 2007

There are some theoretical difficulties in the philosophy and methodology of sensory difference and preference tests. The difficulties lie in the assumption that the subjects have the same response ability, which is in conflict with psychological ideas about the processes of perception and decision. A Bayesian approach may overcome these difficulties by treating the parameter of proportion as a random variable. This paper presents a Bayesian approach for analysis of data from such sensory tests.
DRINKING HOT COFFEE: WHY DOESN'T IT BURN THE MOUTH?
Authors: LEE HYE‐SEONG , CARSTENS E. , O'MAHONY M.
Published: May 2007

Coffee served at temperatures recommended by the hospitality and food literatures for brewing and holding are above thermal pain and damage thresholds. Yet, consumers do not report pain or damage on drinking coffee at such temperatures. To investigate this discrepancy, the temperature of hot coffee before and during sipping was investigated for 18 subjects. Coffee temperature was continuously monitored by thermocouples in the cup, in the coffee bolus in the oral cavity and on the surface of the tongue. There was minimal cooling as the coffee entered the mouth from the cup, yet the coffee temperature was still above threshold for inducing burn damage. It is hypothesized that during drinking, the bolus of hot coffee is not held in the mouth long enough to heat the epithelial surfaces sufficiently to cause pain or tissue damage.
STRUCTURED AND UNSTRUCTURED 9‐POINT HEDONIC SCALES: A CROSS CULTURAL STUDY WITH AMERICAN, JAPANESE AND KOREAN CONSUMERS
Authors: YAO EMILY , LIM JUYEON , TAMAKI KAZUHIKO , ISHII RIE , KIM KWANG‐OK , O'MAHONY MICHAEL
Published: May 2007

The range of scores elicited by a structured, an unstructured and a ‘labels‐only’version of the 9‐point hedonic scale were compared using consumers from USA, Japan and Korea. It was found that the unstructured scale elicited a wider range of scores for American and Japanese consumers. After correction for hedonic ranges, it was found that Japanese had smaller ranges of scores on all three scales, although the effect was less pronounced for the unstructured scale. The Korean consumers were the exception. Their ranges were less than Americans but their ranges on the unstructured scale did not increase. The results were discussed in terms of the effects of inhibition of use of categories by the scale labels, effects of translation from the English, psychophysical style and order effects.
PSYCHOPHYSICAL PROPERTIES OF MECHANICAL ORAL IRRITATION
Authors: WALKER SHANE , PRESCOTT JOHN
Published: May 2007

A number of commonly consumed fruits and vegetables (e.g., kiwifruit, pineapple and taro) cause oral irritation, and there is anecdotal evidence that this influences the acceptability of such products. In each of these foods, oral irritation is produced by free crystalline calcium oxalate (raphides). The psychophysics of the mechanical oral irritation caused by raphides was studied in two experiments using a model system based on kiwifruit. In the first experiment, the location of irritant sensations and perceived intensity of the irritation caused by suspensions of raphides were determined using a ten‐member trained sensory panel. Stinging and numbing were found to increase significantly with increasing concentrations of raphides. Stinging occurred principally on the tongue as well as in the throat and numbing principally on the tongue. The number of oral areas irritated was shown to increase with raphide concentration and to decrease over a 60‐min period. In the second experiment, sugars (fructose, sucrose, glucose and inositol), acids (citric, malic and quinic) and an enzyme (actinidin) were added to the model to examine interactions between these chemical stimuli and the mechanical action of the raphides. Addition of acids to the model was shown to enhance irritation in addition to increasing sourness and suppressing sweetness. The addition of actinidin had no significant effects on irritation or tastes. It is suggested that acidity may aggravate irritation at low raphide concentration, but beyond a critical level of mechanical irritation the presence of acids has little additional effect. These results provide the first detailed data of the psychophysics of mechanical oral irritation in food, and have important implications for producing foods with lower levels of irritation and increased acceptability.
THE ROLE OF THE KNOWLEDGE OF COLOR AND BRAND NAME ON THE CONSUMER'S HEDONIC RATINGS OF TOMATO PUREES
Authors: MONACO R. DI , CAVELLA S. , IACCARINO T. , MINCIONE A. , MASI P.
Published: May 2007

The objective of study was to assess the influence of the knowledge of color and brand name on consumer response to tomato purees. From focus group interviews it was found that taste and odor of fresh tomato were the most important drivers of consumer choice. To quantify that information a questionnaire was developed and it was submitted to fifty consumers of tomato puree. The questionnaires answers confirmed those coming from the focus group, although same discrepancies were found with those derived from the consumer test. Results showed that color and brand name seemed to be more important than taste and odor of fresh tomato, in fact those attributes, when consumers were tasting samples, affected not only hedonic judgments but sensory perception as well. Finally physico‐chemical parameters derived from instrumental measurements have been compared to sensory data by means of PCA in order to validate the consumers’assessment of sensory attributes of tomato puree.
CONSUMERS REPORT PREFERENCES WHEN THEY SHOULD NOT: A CROSS‐CULTURAL STUDY
Authors: MARCHISANO CRISTINA , LIM JUYUN , CHO HYUNG SUK , SUH DONG SOON , JEON SEON YOUNG , KIM KWANG OK , O'MAHONY MICHAEL
Published: May 2007

If a chi‐squared analysis were to be performed to determine whether preferences were significant in a paired preference test, the appropriate expected frequencies in the analysis would represent those that would occur should the consumers have no preference. One way of determining these ‘no preference’frequencies, for a particular test situation, would be to note the preference responses obtained when the stimuli were putatively identical. Over 2000 consumers were given paired preference tests in which the stimuli were putatively identical. Response conditions and consumer groups were varied and the proportions of preference and no preference responses were noted. In a preliminary experiment, further research was seen to be justified when for putatively identical stimuli, judges did not exclusively express lack of preference; many expressed a preference for one or other of the stimuli. Further experiments were conducted using a written response condition and putatively identical potato chips (potato crisps) as stimuli. Using a single ‘no preference’option, variation in the placement of this option at either first, second or third place on the response sheet had no significant effect on the response frequencies. The proportion of ‘no preference’responses was approximately 30% in all cases. A previously reported 40‐20‐40 distribution was not always confirmed. The experiment was repeated with Korean consumers; these had fewer ‘no preference’responses. Deriving preferences from hedonic scales, rather than having judges respond to preference options, increased the proportion of ‘no preference’responses, with American judges still having more than Korean judges. Yet there are logical objections to extracting preference data from hedonic scales. Increasing the number of ‘no preference’options to two or three, had the effect of increasing the number of ‘no preference’responses up to as much as approximately 60%. Extending the results to Koreans, using two ‘no preference’options, it was seen that only the judges in an anonymous response condition had significantly fewer ‘no preference’responses than Americans. The use of these response frequencies as expected frequencies in chi squared analyses was illustrated, after adjustments for counterbalancing.
Maps Narratives and Trails: Performativity, Hodology and Distributed Knowledges in Complex Adaptive Systems – an Approach to Emergent Mapping
Authors: TURNBULL DAVID
Published: May 2007

If maps are conceived as representations of reality or as spatially referenced data assemblages, a dilemma is raised by the nature of Indigenous knowledge traditions and multiple ontologies. How can differing knowledge traditions, differing ways of mapping be enabled to work together without subsumption into one common or universal ontology? The paper explores one way of handling this dilemma by reconceiving mapping and knowing performatively and hodologically. It is argued that one way in which differing knowledge traditions can interact and be mutually interrogated is by creating a database structured as distributed knowledge and emulating a complex adaptive system. Through focusing on the encounters, tensions and cooperations between traditions and utilising the concept of cognitive trails‐ the creation of knowledge by movement through the natural and intellectual environment – the socially distributed performative dimensions of differing modes of spatially organised knowledges can then be held in a dialogical tension that enables emergent mapping.