bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

ABSTRACTPrevious 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

ABSTRACTAn 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

ABSTRACTDifferent 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

ABSTRACTSensory 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

ABSTRACTThe 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

ABSTRACTVisual 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

ABSTRACTThe 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

ABSTRACTIn 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

ABSTRACTThis 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

ABSTRACTProfilograms 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

ABSTRACTA 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

ABSTRACTThe 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

ABSTRACTSoyfortified 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

ABSTRACTJudges 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

ABSTRACTClothing 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

ABSTRACTJudges 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

ABSTRACTThis 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

ABSTRACTWe 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

ABSTRACTThe 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

ABSTRACTThis 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.