bluuebunny/crossref_metadata_2025_split huggingface dataset:
AVOIDING THE CENTERING BIAS OR RANGE EFFECT WHEN DETERMINING AN OPTIMUM LEVEL OF SWEETNESS IN LEMONADE1
Authors: JOHNSON JILL. , VICKERS ZATA. 
Published: May 2007

ABSTRACT.When two or more levels of an ingredient are presented for evaluation of an ideal level of that ingredient, the centering bias is introduced and the true optimum level is unlikely to be determined. Poulton (1979) and McBride (1982) have suggested methods for avoiding the centering bias, but their methods have never been tested. The purpose of this study was to check the validity of their methods.Three different ranges of sucrose concentrations were used to determine the optimum level of sucrose in lemonade. Twenty different judges were assigned to each of the three ranges and rated the samples on a just right scale. The unbiased just right sucrose concentrations, determined by the methods suggested by Poulton (1979) and McBride (1982), were 6.7% and 6.9%, respectively. A single stimulus presentation confirmed the results as being an unbiased optimum concentration.
SENSORY MEASUREMENT OF FOOD TEXTURE BY FREE‐CHOICE PROFILING
Authors: MARSHALL RICHARD J. , KIRBY SIMON P. J. 
Published: May 2007

ABSTRACT.Panelists were trained to measure texture of processed cheese analogues of known composition by free‐choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free‐choice profiling.
RELATION OF SENSORY SOURNESS TO CHEMICALLY ANALYZED ACIDITY IN WHOLEMEAL SOUR RYE BREAD
Authors: HELLEMANN ULLA. , POWERS JOHN J. , SALOVAARA HANNU. , SHINHOLSER KATHLEEN. , ELLILÄ MERJA. 
Published: May 2007

ABSTRACT.Sour rye breads containing varying acetic or lactic acid concentrations were used as samples in Experiment 1. Assessors (N=18) could detect difference between 0 to 2 g of added acetic acid (p< 0.02, triangle test), whereas difference between lactic acid concentrations at the same level was detected at p < 0.001. In Experiment 2 five commercial rye breads were profiled by 14 assessors on a 10‐cm graphical scale using 12 flavor descriptors, including desirability. Chemical determinations of pH, titratable acidity, acetic and lactic acid and NaCl concentration were made. Acetic and lactic acid concentrations were strongly related to perceived sourness of odor and taste. The effect of lactic acid on pH and titrable acidity was more pronounced than that of lactic acid. Stepwise discriminant analysis of the sensory data resulted in a 57.1% success rate in discriminating among the samples (nine descriptors used), whereas the analysis of the chemical data discriminated among the samples with a 80% success rate, two variables were useful. Combination of the sensory and chemical data led to 83.3% success with twelve variables.
DISSIMILARITIES IN COGNITION OF FLAVOUR TERMS RELATED TO VARIOUS SENSORY LABORATORIES IN A MULTIVARIATE STUDY
Authors: MARTENS M. , RODBOTTEN M. , MARTENS H. , RISVIK E. , RUSSWURM H. 
Published: May 2007

ABSTRACT.A study of dissimilarities in cognitive perception of 20 common flavor terms was carried out by the Sensory Group of Norway. An average cognitive pattern of the flavor terms was revealed from multidimensional scaling (MDS) and cluster analysis (CLU). In general, small but interesting deviations between different sensory laboratories working with various food products were found by a multivariate pattern recognition technique based on principal component analysis (PCA). Suggestions for finding general reference standards for flavor terms are discussed.
MATHEMATICS OF A LADY TASTING TEA REVISITED
Authors: POWERS JOHN J. 
Published: May 2007

ABSTRACT.The British Standards Institution and the International Standards Organization specify that when mixtures of tea and milk are to be evaluated sensorially, the tea should be added to the milk. Four cups of tea prepared by pouring the tea into the cup first (TIF) and four cups prepared by placing the milk in the cup first (MIF) were presented to 155 panelists in the dark. They were instructed to select by taste the four cups containing the MIF tea. The frequency of correct selection was well above the chance level, indicating that the panelists had detected a difference in flavor. The same task was performed by 131 panelists except they evaluated the tea in light. The panelists were not highly trained tea tasters; in fact, most were not regular drinkers of hot tea. Notwithstanding that, their discriminating power was sufficient to resolve the subtle differences which did exist.
PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS1
Authors: McBRIDE ROBERT L. , FINLAY DAVID C. 
Published: May 2007

ABSTRACT.The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
THE APPLICATION OF TWO FREE‐CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE
Authors: McEWAN JEAN A. , COLWILL JANET S. , THOMSON DAVID M. H. 
Published: May 2007

ABSTRACT.The concept of free‐choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free‐choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING
Authors: PANGBORN ROSE MARIE. , GUINARD JEAN‐XAVIER. , MEISELMAN HERBERT L. 
Published: May 2007

ABSTRACT.Perceived intensity of bitterness of caffeine (0.5 ‐ 1.6 g/100 mL) and of quinine HCI (0.5 ‐ 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
LOGARITHMIC TRANSFORMATION OF MAGNITUDE ESTIMATION DATA AND COMPARISONS OF SCALING METHODS
Authors: LAWLESS HARRY T. 
Published: May 2007

ABSTRACT.Recent studies comparing magnitude estimation to other scaling methods have been criticized for failure to submit the data to logarithmic transformation before statistical analysis, a procedure which can improve the ability of magnitude estimation scaling to differentiate among products. Data from one of these studies was available for re‐analysis, which was conducted both with and without logarithmic transformation of magnitude estimation, category scales and line scales. The ability of magnitude estimation to differentiate among products was improved by log transformation, while the other methods were not. Improvements were associated in pan with reductions in positive skew and improved approximation of the normal distribution. In spite of this improvement, magnitude estimation remained slightly inferior to the other methods especially in the hands of an untrained consumer sample.
TRIANGULAR DIFFERENCE TESTING: REFINEMENTS TO SEQUENTIAL SENSITIVITY ANALYSIS FOR PREDICTIONS FOR INDIVIDUAL TRIADS
Authors: VIÉ ANNE. , O'MAHONY MICHAEL. 
Published: May 2007

ABSTRACT.Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
FACTORS INFLUENCING THE EFFICIENCY OF INCOMPLETE BLOCK DESIGNS IN SENSORY EVALUATION EXPERIMENTS
Authors: MAYER DAVID G. , MULDER JOHANNES C. 
Published: May 2007

ABSTRACT.The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
USE OF THE DISCRIMINANT FUNCTION TO PREDICT THE NUMBER OF CONSUMERS WHO DISCRIMINATE
Authors: SCRIVEN F. M. , PETTY M. F. 
Published: May 2007

ABSTRACT.Three brands of chocolate milk were evaluated for liking, sweetness, creaminess and natural flavor by 48 consumers, using 100mm line scale. The mean sweetness score for one brand was significantly different to the other two and all other attributes were similar. Discriminant analysis on scores from the line scales showed that 63.8% of the evaluations of the least sweet brand (Brand A) were classified by the discriminant function as belonging to the least sweet brand. 19.1% of the scores for Brand B and 17.0% for Brand C were classified as identifying Brand A. A simple count of the number of consumers ranking each brand as least sweet showed that 63.8% chose Brand A, 19.1% Brand B and 17.0% Brand C. This suggests that the discriminant function provides a measure of the proportion of assessors who can tell the difference or, a measure of the degree of confusion between samples.
THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN1
Authors: HUTCHINSON SUSAN E. , TRANTOW LESLIE A. , VICKERS ZATA M. 
Published: May 2007

ABSTRACT.Capsaicin burn was induced by a one percent solution of Tabasco TM sauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth.
TEMPORAL ASPECTS OF HEDONIC RESPONSES1
Authors: TAYLOR DENISE E. , PANGBORN ROSE MARIE. 
Published: May 2007

ABSTRACT.Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time‐intensity (T‐I) measurements correlated significantly with results from conventional hedonic scaling on a 20‐cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T‐I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.
RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR
Authors: PIGGOTT JOHN R. 
Published: May 2007

ABSTRACT.Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS
Authors: CIVILLE GAIL VANCE. , DUS CLARE A. 
Published: May 2007

ABSTRACT.Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.
TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS
Authors: O'MAHONY M. , ROTHMAN L. , ELLISON T. , SHAW D. , BUTEAU L. 
Published: May 2007

ABSTRACT.The commonly used approach to psychophysical taste descriptive analysis called ‘taste profiling’was assessed to determine whether it produced concept alignment with an agreed set of labels; it did not. After judges had been trained using a concept alignment procedure involving fifty‐nine standards, the procedure was assessed to see whether broadly defined concepts of ‘sweet’, ‘sour’, ‘salty’and ‘bitter’generalized to various stimuli; they did not. It was concluded that the technique is inferior to currently used methods of descriptive analysis.
CONSISTENCY OF MULTIDIMENSIONAL SCALING MODELS DERIVED FROM ODOR SORTING
Authors: LAWLESS HARRY T. , GLATTER SANDY. 
Published: May 2007

ABSTRACT.The odor perceptions of six groups of subjects who varied in their degree of experience and training in odor evaluation were examined using a sorting task. Data were submitted to multidimensional scaling to produce perceptual models. Regardless of training or expertise, models of different subject groups were highly similar as measured by interpoint distance correlations (median r = 0.74). The retest correlation of one group tested twice with no intervening training was 0.85. A two‐dimensional model provided a better fit to the data of fragrance descriptive panelists than to that of other subjects, but the configuration of these trained panelists was qualitatively similar to all other groups. The method of odor sorting as analyzed by multidimensional scaling was relatively unaffected by learning or other cognitive/linguistic influences on odor perception and showed a fair degree of reliability and inter‐group consistency in odor quality perception.
SHELF‐LIFE OF RAW AND COOKED FIBER‐FORMULATED PORK NUGGETS1
Authors: GOETSCH S. J. , CUNNINGHAM F. E. , IV E. CHAMBERS. 
Published: May 2007

ABSTRACT.Pork shoulders were ground and restructured into nuggets with 5% dietary‐fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep‐fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (103–4) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber‐formulated pork nuggets held at ‐17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber‐formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at ‐17.8°C.
COMPARISON OF THREE DESCRIPTIVE ANALYSIS SCALING METHODS FOR THE SENSORY EVALUATION OF NOODLES1
Authors: GALVEZ FLOR CRISANTA F. , RESURRECCION ANNA V. A. 
Published: May 2007

ABSTRACT.Unstructured line scales (ULS), semi‐structured line scales (SLS), and category scales (CS) were compared in evaluating two samples of mungbean starch noodles. Results indicated that panelists discriminated better between noodle samples when ULS were used. When identical sets of descriptors were used, more terms were found to be discriminatory with ULS but a smaller group of descriptors was sufficient to discriminate between samples compared to those needed for SLS or CS. It was also found that the use of ULS was most reliable and most sensitive to product differences. Increased anchoring of the line scales with the intensity standards did not result in increased sensitivity and reliability of the scale. Results also showed that different scaling methods may be used in succession at intervals of at least 4 h by a trained panel in evaluating the sensory characteristics of noodles using descriptive analysis.
THE USE OF FOURIER ANALYSIS TO COMPARE THE SENSORY PROFILES OF PRODUCTS
Authors: PETTY M. F. , SCRIVEN F. M. 
Published: May 2007

ABSTRACT.A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis.
USAGE BEHAVIOR OF MEAT PRODUCTS BY AUSTRALIANS AND HONG KONG CHINESE: A COMPARISON OF FREE CHOICE AND CONSENSUS PROFILING
Authors: SCRIVEN F. M. , MAK Y. L. 
Published: May 2007

ABSTRACT.Australian and Hong Kong Chinese male and female consumers, aged 20 to 30 years, evaluated a range of 16 meat products using two questionnaires. One questionnaire comprised the 12 most frequently used terms by consumers to describe how, when and where they would most often consume each product. The alternate questionnaire for each individual comprised free choice vocabulary. Half of each consumer sample used the consensus questionnaire and the other half, the free choice questionnaire first, and indicated how often they would consume each meat product in the various contexts listed using graphic line scales of 100 mm anchored at either end by the words ‘never’ and ‘always’. After an interval of time, the alternate questionnaire was completed. It was found that similar conclusions can be drawn about major contextual dimensions either by principal component analysis of data from a consensus questionnaire or by generalized Procrustes analysis of data from free choice profiling.
HEDONIC SPREADABILITY OPTIMA OF SELECTED EDIBLE FATS
Authors: ROHM H. , RAABER SUSANNE. 
Published: May 2007

ABSTRACT.A panel of untrained judges was asked to assess spreadability of selected solid edible fat samples (butter, margarine, low fat products) of different temperature with regard to hedonic preferences. Instrumental measurements were performed by cone penetration with constant load. The statistical analysis of the ranked sensory data showed significant spreadability optima in the apparent yield value range of approximately 30–60 kPa. Differences between the selected fats were not observed.