bluuebunny/crossref_metadata_2025_split huggingface dataset:
MINIATURIZED ANALYTICAL METHOD FOR THE DETECTION OF AMINE PRODUCTION BY MICROORGANISMS
Authors: SOLER ANGEL A. , SALAS JESÚS , CHAPARRO MILDRED 
Published: May 2007

ABSTRACTHistamine, the result of histidine decarboxylation, has been associated with allergic reactions due to the consumption of certain foods. Other biogenic amines, such as putrescine and cadaverine, have been related to quality deterioration in foods. A quantitative miniaturized method for the detection of biogenic amines produced by microorganisms in culture media, was designed. The reaction takes place in microplates containing microquantities of inoculated media and reagents. Amine production is determined spectrophotometrically by monitoring changes in the acid phase of the pH indicator at 405 nm. Using the following amino acids: histidine, phenylalanine, tyrosine, tryptophan, arginine, lysine and ornithine, 44 microorganisms were tested for amine production. Sensitivity of the method is 10 μM of amine.
COMBINATION OF DITHIOTHREITOL AND SULFIDE AS REDUCTANTS IN NITROGEN‐FREE MINIMAL MEDIA FOR GROWTH OF ANAEROBIC RUMINAL BACTERIA AND PREVOTELLA RUMINICOLA STRAIN B14 ON AMMONIA
Authors: RICKE S.C. , SCHAEFER D.M. 
Published: May 2007

AbstractCysteine is commonly employed as the medium reductant for ruminal bacteria, but many ruminal bacteria can use cysteine as a source of nitrogen as well as sulfur. The objective of the present study was to test a combination of dithiothreitol and sulfide as possible reductant substitutes for cysteine in anaerobic media containing ammonia as the nitrogen source. The type of reductant (cysteine versus dithiothreitol‐sulfide) and ammonia concentration did not alter growth rates of Prevotella ruminicola strain B,4 (P>0.15). However, growth rates in dithiothreitol‐sulfide reduced media varied tremendously between individual organisms ranging from 0.10 h−1 for Ruminococcus flavefaciens to 1.6 h−1 for Streptococcus bovis grown in 1 mM NH3‐N. At both 1 and 11 mM NH4Cl, Str. bovis strain JB1 exhibited the greatest growth rate followed by Str. bovis strain C277. Megasphaera elsdenii strain T81 and Ruminococcus flavefaciens strain FD1 had the lowest growth rates at both NH4Cl concentrations. Increasing NH4Cl concentration from 1 to 11 mM resulted in increased growth rates for Ruminobacter amylophilus strains H18 and 70 and Str. bovis strain C277 (P<0.05), and decreased growth rates for S. ruminantium subsp. lactilytica strain HD4 and Str. bovis strain JB1 (P<0.01). These results indicate that dithiothreitol and sulfide can be combined as reductants in nitrogen‐free basal media for most ruminal bacterial species.
REAL‐TIME POLYMERASE CHAIN REACTION FOR DETECTION OF STAPHYLOCOCCUS AUREUS AND PSEUDOMONAS AERUGINOSA IN PHARMACEUTICAL PRODUCTS FOR TOPICAL USE
Authors: ŠKOF ANITA , POLJAK MARIO , KRBAVČIČ ALEŠ 
Published: May 2007

ABSTRACTReal‐time PCR assays, based on LightCyclerTM hybridization probes technology, originally developed for detection of Staphylococcus aureus and Pseudomonas aeruginosa in clinical samples, were adapted to pharmaceutical products for topical use. After optimization experiments, the applicability of optimized PCR assays was assessed by testing 34 different pharmaceutical products for topical use in parallel with standard microbiological protocol according to European Pharmacopoeia. To reveal any problematic substances, which might inhibit PCR reaction, pharmaceutical products with as much different dosage forms as possible and of different composition were selected. Complete concordance between PCR and standard microbiological protocol results was obtained on a wide spectrum of pharmaceutical products. The adapted PCR assays can detect 1–10 CFU of both bacteria per gram or milliliter of pharmaceutical product in 26 h (including 24‐h enrichment), whereas standard microbiological methods require 5–7 days. Real‐time PCR assays proved to be efficient tools for rapid screening of S. aureus and P. aeruginosa in pharmaceutical products for topical use.
COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY
Authors: NOBLE ANN C. , PHILBRICK KELLIE C. , BOULTON ROGER B. 
Published: May 2007

ABSTRACTThe sourness of six organic acids was compared by pair tests in binary acid solutions of equal pH and equal potential hydrogen ion concentration. Monoprotic lactic acid was more sour than three of the four acids against which it was tasted, while triprotic citric acid was less sour than the four other acids against which it was compared. Of the diprotic acid pairs which were evaluated, only one significant difference in sourness was observed; succinic acid was more sour than malic acid. No relationship between buffer capacity or hydrophobicity and intensity of sourness was observed.
SENSORY EVALUATION OF IRRADIATED BEEF AND BACON
Authors: RISVIK EINAR 
Published: May 2007

ABSTRACTVacuum‐packed beef and bacon were treated with gamma‐ radiation (1–10 KGy) from CO60 and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off‐taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off‐taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Analysis (PCA).
COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN
Authors: ROGERS NANCY M. , BARGMANN ROLF E. , POWERS JOHN J. 
Published: May 2007

ABSTRACTComponent and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance‐covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com‐munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
NEUROPHYSIOLOGY AND HUMAN TASTE SENSATIONS
Authors: BOUDREAU JAMES C. 
Published: May 2007

ABSTRACTTaste sensations are of primary importance in food flavor. Any attempt to synthesize chemically the flavor of a natural food involves mainly taste active compounds. Many distinct taste sensations can be identified as associated with food compounds. Thirteen different taste sensations are discussed herein. These different taste sensations are differentiated on the basis of stimulus chemistry and peripheral nerve conveying the taste information. Neurophysiological examination of the peripheral nerves involved in taste reveals that the sensory neurons can, in any species, be subdivided into distinct neural groups. These different neural groups respond to distinct classes of chemicals and often display different neurophysiological characteristics. Altogether in four different species, nine functional neural taste groups can be distinguished. In many cases, these neural groups can be taken as analogs for the neural groups assumed to underly human taste sensations. Distinct human taste sensations can be considered to arise from the excitation or inhibition of different neural groups. For certain human taste sensations there are no animal neural analog groups; and for certain neural groups there are no analog human sensations.
A SEMI‐ASCENDING PAIRED DIFFERENCE METHOD FOR DETERMINING SENSORY THRESHOLDS OF ADDED SUBSTANCES TO BACKGROUND MEDIA
Authors: LUNDAHL D.S. , LUKES B.K. , MCDANIEL M.R. , HENDERSON L.A. 
Published: May 2007

ABSTRACTA testing procedure was developed to determine the concentration range including an absolute or difference threshold for a compound added to a background medium. Samples were arranged into three groups, each containing a labeled control and three randomly arranged samples. Random samples in each group included an unlabeled control and two samples containing adjacent concentration levels from a series of six increasing concentrations of the added substance. Groups were presented in ascending order by concentration of the added substance. Within each group, panelists rated each sample on a nine‐point intensity scale of difference from the labeled control. Group specific psychological errors in judgement were reduced by subtracting the unlabeled controls from the sample scores. Analysis of variance was applied to these data yielding separate estimates of variance for sample scores within groups. Sets of t‐tests from paired comparisons were used to construct a confidence statement regarding a threshold interval.
A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM‐RAISED CATFISH
Authors: JOHNSEN PETER B. , KELLY CAROL A. 
Published: May 2007

ABSTRACT.A descriptive analysis panel was trained to use a refined lexicon of flavor descriptors to evaluate farm‐raised catfish flavor using a referenced intensity rating scale. To reduce variance due to within sample variability, a procedure using Blended Individual Fish Samples (BIFS) was developed. The reproducibility of the panel performance, utility of the BIFS and the sensitivity of the method to discriminate differences in fish flavor was demonstrated in three experiments.
GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS
Authors: ISHII R. , O'MAHONY M. 
Published: May 2007

ABSTRACT.The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES1
Authors: TODD S. L. , CUNNINGHAM F. E. , SCHWENKE J. R. , GOETSCH S. J. 
Published: May 2007

ABSTRACT.Pure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka‐Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off‐flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka‐Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka‐Floc products and Nutriloid products were more cohesive (p < 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.
SENSORY OPTIMIZATION OF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS
Authors: SRIVASTAV PREM PRAKASH. , DAS HRISHIKES. , PRASAD SITARAM. 
Published: May 2007

ABSTRACT.The quality of roasted grain powders is greatly affected bythe roasting process variables; viz., initial moisture content (IMC), grain‐to‐sand ratio (GSR), sand temperature (ST) and roasting time (RT). The sensory optimization for these variables was done in two phases. The IMC (12 ± 0.2%) and GSR (1:4) were standardized in the first phase, whereas ST (215C) and RT (1.5–2.0 min), in the second. The overall quality of the roasted grain powders was found to be greatly affected by ST followed by RT.
A COMPARISON OF PERFORMANCE OF PANELS SELECTED USING ANALYSIS OF VARIANCE AND CLUSTER ANALYSIS
Authors: MALUNDO THERESE MARIE M. , RESURRECCION ANNA V.A. 
Published: May 2007

ABSTRACT.A comparison of one‐way analysis of variance (ANOVA) and cluster analysis as statistical methods for selecting members of a descriptive panel was conducted. Using 150–mm unstructured line scales, 10 panelists evaluated the performance in coffee of 2 whiteners on 14 sensory attributes. Factor analysis showed that 5 factors were adequate to model the data. The sensory ballot used had a reliability coefficient omega (Ω) equal to 0.93. One‐way ANOVA and cluster analysis resulted in 2 different panels consisting of 9 judges each. Means and standard deviations of the scores showed that greater variability among panelists’ ratings resulted when the panel was selected using one‐way ANOVA than when cluster analysis was used.
LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT1
Authors: VICKERS ZATA , ROBERTS ANNA 
Published: May 2007

ABSTRACTApproximately 300 subjects participated in a test to determine whether the level of salt in popcorn affected the change in overall liking observed as a consequence of consuming a serving of popcorn. Subjects tasted and rated three samples of popcorn (low, medium, high salt levels), ate a serving of popcorn at one of the salt levels and then tasted and rated the three samples again. Subjects returned one or seven days later and tasted and rated the samples again. Overall liking, salt intensity and salt liking were measured. The subjects also completed a questionnaire about their liking and consumption of popcorn. Liking scores for the popcorns decreased after eating a 3‐cup serving; however, sensory specific satiety for the different levels of salt was not observed. Consuming low salt popcorn increased the rated saltiness of the popcorns, whereas consuming high salt popcorn decreased the rated saltiness — probably a frequency effect. When subjects retasted the popcorns one or seven days later, all liking ratings increased except the salt liking ratings for the high salt sample. There was also a trend for the overall liking of this high salt sample to increase less than for the medium and low salt samples. Questionnaire measures of liking or consumption were not related to the changes in liking observed.
SENSORY ANALYSIS PROCEDURES AND VIEWPOINTS: INTELLECTUAL HISTORY, CURRENT DEBATES, FUTURE OUTLOOKS1
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper presents the intellectual history of product testing (sensory analysis). It traces the history from two separate streams; the expert (and expert panelist), and the empiricist (sociologist, followed by experimental psychologist). Sensory analysis in the last decade of the 20th century is host to many of the same intellectual arguments in these two fields as were current a half century ago, or longer, in psychology.What has been absent is a set of worldviews and organizing principles around which the field can grow and mature more rapidly. The paper presents three major organizing subject areas for sensory analysis: individual differences (sensory segmentation), sensory‐instrumental analysis (reverse engineering), and cognitive approaches (mixed modeling and optimization of physical and conceptual variables). These three subject areas and their organizing principles provide sensory analysis with a vision of future research and application that accord with the scientific heritage and extend current procedures.
THE POWER OF SENSORY DISCRIMINATION METHODS
Authors: ENNIS DANIEL M. 
Published: May 2007

ABSTRACTDifference testing methods are extensively used in a variety of applications from small sensory evaluation tests to large scale consumer tests. A central issue in the use of these tests is their statistical power, or the probability that if a specified difference exists it will be demonstrated as a significant difference in a difference test. A general equation for the power of any discrimination method is given. A general equation for the sample size required to meet Type I and Type II error specifications is also given. Sample size tables for the 2‐alternative forced choice (2‐AFC), 3‐AFC, the duo‐trio and the triangular methods are given. Tables of the psychometric functions for the 2‐AFC, 3‐AFC, triangular and duo‐trio methods are also given.
CLASSIFICATION OF CHEESES ACCORDING TO THEIR CLOSENESS TO THE CHEDDAR CHEESE CONCEPT1
Authors: DACREMONT CATHERINE , VICKERS ZATA 
Published: May 2007

ABSTRACTAn important issue in consumer oriented studies is to measure how closely a specific product or perception matches the representation people have of it. We used a concept matching technique to assess the degree to which a variety of different cheeses matched subjects’ concepts of Cheddar cheese. Eighteen subjects made their judgments using their own past experiences with Cheddar cheeses. They made judgments in three separate conditions: only the odor, only the taste and texture and normal eating. This technique provided valid and reliable information on the extent to which the cheeses matched the subjects’ concept of Cheddar cheese. Agreement between classifications of cheeses based on taste and texture only and based on normal eating was high (R=0.90). Agreement between classifications based only on odor and those based on normal eating was weaker (R‐0.59). Thus, the taste and texture of the cheeses were more useful than the odor for classifying cheeses as Cheddar.
EVIDENCE OF AN ADSORPTION‐DESORPTION MODEL FOR HUMAN IRRITANT PERCEPTION
Authors: CLIFF MARGARET A. , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTThe temporal irritant response was evaluated for six concentrations of capsaicin, cinnamaldehyde, andpiperine, using time‐intensity (TI) methodology. TI curves were evaluated using six TI parameters: maximum intensity (Imax), time‐to‐maximum (Tmax), plateau time (Tplat), total time (Ttot), maximum rate of onset (Monset) and maximum rate of decay (Mdecay) of perception. Maximum intensity was used to evaluate the appropriateness of the Beidler taste equation, calculate the degree of affinity of the stimuli for the receptor (Kb), Gibbs free energy values, and the other TI parameter were used to quantify the adsorption desorptionprocesses. For cinnamaldehyde and capsaicin, correlation coefficients for the proposed Beidler taste model were 0.999, and 0.996, respectively. The large association constants (Kb) for cinnamaldehyde (25 M−1) and capsaicin (5.2 × 104 M−1), compared to taste compounds, were consistent with their steep psychophysical functions and their persistent aftertastes. Concentration dependencies of Tmax Tplat, Ttot, Monset and Mdecay, fit linear and semi‐hyperbolic functions and were congruous with the proposed adsorption‐ desorption model for irritant perception.
A STUDY OF SAMPLE AND ASSESSOR VARIATION: A MULTIVARIATE STUDY OF WINE PROFILES
Authors: SIVERTSEN HANNE K. , RISVIK EINAR 
Published: May 2007

ABSTRACTThirty French red wines, selected from the main regions of France, were chosen as objects for an expert panel to be trained in Descriptive Analysis. Seventeen attributes were chosen to describe the wines. Principal Component analysis showed a good separation of the wines among regions of origin. The results were verified by Analysis of Variance (ANOVA). Generalized Procrustes analysis was included to analyze the panelist performance, such as individual differences in attribute ratings.
INFLUENCE OF COMPUTERIZED PANEL TRAINING ON CONTEXTUAL EFFECTS
Authors: KUESTEN C.L. , McLELLAN M.R. , ALTMAN N. 
Published: May 2007

ABSTRACTComputerized panel training with graphic feedback showed significant feedback effects for magnitude estimation judgments of sweet and sour taste intensities. Context effects still existed but were reduced after training with or without feedback for both line scale and magnitude estimation scaling methods. Following a 2‐week period of inactivity, context effects tended to increase. These results suggest implications for current descriptive panel training and maintenance activities.
RESEARCH OF SELECTIVE TESTS FOR DISCERNING “AN EFFICIENT ASSESSOR” IN TEXTURE PROFILING
Authors: ROUSSET‐AKRIM SYLVIE , MARTIN JEAN‐FRANCOIS , PILANDON CARINE , TOURAILLE CHRISTIAN 
Published: May 2007

ABSTRACTTo find selective and predictive tests in texture profiling, a series of 20 tests and 2 texture profiles were submitted to 25 subjects. Selection was carried out according to ranking, scoring and a texture property knowledge questionnaire. Two profiles were then done on 5 Bolognese sauce and 8 rice samples. Assessors were assessed by Spearman correlation coefficients for ranking tests, F values for scoring, average square canonical correlation coefficients for measuring the dimensionality of individual sample space, product discrimination and response repeatability for both Bolognese sauce and rice samples.Characterization test results showed that subject ability varied widely according to the test and the profile. Only one significant relationship between the texture property knowledge test and rice profile performances was found. More tests were successfully related to one or several texture attributes of both profiles. The ability to complete a complex profile could be discerned, albeit with difficulty, through simple selection tests.
COMPARISON OF FLOWISE AND SIPWISE METHODS OF TASTING
Authors: NONAKA RYUICHI , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTSipwise and flowise presentation of taste stimuli were compared and better taste discrimination was noted for flowise presentation. Using a model system, discrimination between NaCl solutions and purified water, analysis with atomic absorption spectrophotometry indicated that the superiority of flowise presentation was due to reduction in stimulus variance. Flowise presentation was also superior for discrimination between commercially available natural spring waters.
QUALITATIVE EVALUATION OF TASTE STIMULI BY CROSS‐MODALITY MATCHING WITH A COLOR SYSTEM: AN EXPLORATORY STUDY
Authors: GUINARD JEAN‐XAVIER , ROSS LISA , DE GUTIERREZ ANGELITA MARIN 
Published: May 2007

ABSTRACTThe taste quality of 27 stimuli equi‐intense to 100 mM NaCl was described by 10 subjects using cross‐modality matching with Munsell colors. Subjects were instructed to use one color for each perceived taste quality. An initial set of 9 stimuli covering the range of taste qualities was used by the subjects to build their own spectrum of colors to match taste qualities. Subjects then used their system to describe the quality of 18 sweet and/or bitter stimuli. All subjects were able to develop and consistently use Munsell colors to describe taste quality. This psychophysical method for taste description could allow for a better discrimination among taste stimuli than the traditional use of five adjectives. Three‐dimensional plots in L, a, b coordinates of the color spaces produced by the subjects suggest sweetness and bitterness may not be unitary qualities, and that semantics may not be sufficient to describe taste quality.