bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF A SLIGHT COLOR VARIATION ON CONSUMER ACCEPTANCE OF ORANGE JUICE
Authors: TEPPER BEVERLY J. 
Published: May 2007

ABSTRACTThree hundred and forty‐two consumers participated in a study examining slight color variation in orange juice. Panelists evaluated two orange juice samples; unadulterd juice and the same juice with a slight green off‐color. The color manipulation reduced consumer acceptance of the color of the adulterated sample but had little influence on ratings of flavor, sweetness or overall liking. Older panelists were more strongly influenced by the color manipulation and showed a clear preference for the flavor of the control sample as compared to the adulterated sample. These data suggest that color was important for the visual appeal of orange juice, but the color change alone was not sufficient to alter consumer acceptance of this product.
TIME‐INTENSITY EVALUATION OF ORAL BURN1
Authors: CLIFF MARGARET , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTTemporal oral burn profiles for cinnamaldehyde, piperine and capsaicin were quantified using time‐intensity (TI) parameters. Despite large judge‐to‐judge variation, TI profiles for eaters and noneaters of chile peppers differed significantly. Eaters had lower maximum intensities, shorter total times, and slower maximum rates of onset and decay. Judges with substantial desensitization also had shorter time‐to‐maximum intensities. Desensitized judges not only scored the burn of capsaicin as less intense, but also the burn of cinnamaldehyde and piperine. The burn of cinnamaldehyde solutions increased and decayed quickly; whereas, burns due to piperine and capsaicin increased and decayed slowly. Capsaicin compared to cinnamaldehyde, had time‐to‐max, plateau time, and total time that were 1.5, 2.0 and 3.0 fold larger; whereas, the maximum rates of onset and decay were 0.7 and 0.2 fold smaller, respectively. Temporal differences are believed to reflect differences in neural pathways for the irritant species.
THE MEASUREMENT OF TASTE DISCRIMINATION WITH THE SAME‐DIFFERENT TASK: A DETECTION‐THEORY ANALYSIS
Authors: IRWIN R. JOHN , STILLMAN JENNIFER A. , HAUTUS MICHAEL J. , HUDDLESTON LYNNE M. 
Published: May 2007

ABSTRACTThe biases to which the same‐different task is prone can be accounted for by having subjects rate their confidence that two stimuli are the same or different. The rating method of detection theory was therefore used to study the discriminability of two concentrations of a fruit drink. A model in which the decision variable was the difference in sensory strength of the two samples provided a satisfactory fit to the Receiver Operating Characteristics of four of the five subjects. The bias‐free index of discriminability, d′, was estimated for each subject. A combined operating characteristic, derived from jackknifing the data of the individual subjects, revealed an asymmetry characteristic of the differencing model. The results suggest that the same‐different task, which is readily understood by subjects, can provide an unbiased measure of the discriminability of foods or beverages.
WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCES
Authors: MOSKOWITZ HOWARD , KRIEGER BERT 
Published: May 2007

ABSTRACTConsumers differ dramatically in their sensory preferences for products. This paper assesses the relative importance of appearance, taste/flavor and texture as characteristics that drive acceptance for a complex pie product. The paper classifies consumers as being driven by one or more sensory attributes in their judgment of product quality. To do so, each consumer's liking rating is regressed against each separate attribute liking. The coefficient (M) of the linear equation “Overall Liking = M (Attribute Liking) + B″ measures the relative importance of the sensory attribute as a driver of overall quality.
INCORPORATING TASTING INTO A CONJOINT ANALYSIS OF TASTE, HEALTH CLAIM, PRICE AND BRAND FOR PURCHASING STRAWBERRY YOGURT1
Authors: VICKERS ZATA M. 
Published: May 2007

ABSTRACTThe objective of this research was to examine some considerations arising from incorporating tasting into a conjoint analysis procedure studying the effects of taste, brand, price and health claim on the buying intent for strawberry yogurt. Specifically, the considerations were: (1) whether people could remember the sensory qualities of the products tasted well enough to re‐identify them in a follow‐up test, and (2) whether their memory of their liking for the products was stable. Two hundred people who purchased and ate strawberry yogurt participated in a three‐part test session. Part 1) They tasted and rated their liking for three yogurt samples and either did or did not take notes on the sensory attributes of the yogurts. Part 2) They rated 27 mock yogurt labels representing 3 brands x 3 taste qualities x 3 prices x 3 health claims on a buying intent scale. Part 3) They rated their liking of the three yogurt samples either from memory or by retasting and they attempted to re‐identify the three yogurt samples. Taking notes improved the proportion of completely correct re‐identifications (75% vs 50%). Liking reratings from memory were as stable as liking reratings by retasting. Taste and health claim had the largest influence on buying intent; brand had little influence on buying intent.
A COMPARISON OF TRAINED AND UNTRAINED JUDGES’ EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES
Authors: ROBERTS ANNA K. , VICKERS ZATA M. 
Published: May 2007

ABSTRACTThe objective of this study was to compare the preferences and performance of three groups of judges, which represented different types and levels of training. Three groups of judges (descriptive analysis judges, ADSA dairy judges and untrained) rated their liking and the sensory attributes of five Cheddar cheeses. The trained panels rated two cheeses relatively lower in liking than did the untrained panel but otherwise generally agreed with the liking ratings of the untrained judges. The trained judges tended to find larger differences in liking among the cheeses than the untrained panel. Training did not improve the agreement among judges on the liking ratings assigned to the cheeses. The trained judges rated the cheeses less intense for most all of the attributes. The three panels disagreed on the relative size and direction of differences in intensity for most all of the attributes. The trained panels did not typically find larger differences among the cheeses in the intensity of the attributes than the untrained panel. Training improved agreement among panel members on the attribute ratings. The attributes of the dairy judges were less intercorrelated.
THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME‐INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS
Authors: DUIZER L.M. , GULLETT E.A. , FINDLAY C.J. 
Published: May 2007

ABSTRACTThe relationship between perception of tenderness and chewing activity was explored using the Time‐Intensity measurement of perception and electromyographic measurements of masseter muscle movement. Semitendinosus muscles from eight treatments of forage fed beef were evaluated by nine individuals. The Time‐Intensity parameters of Area Under the Curve and Decrease Area were the most useful for treatment separation based on tenderness. Information was obtained from the electromyogram regarding the number of chews, time to chew and mastication rate. However, more work with EMG measurements is required to accurately study the effect of masticatory patterns on tenderness perception.
OLFACTORY RESPONSIVENESS TO DIACETYL
Authors: LAWLESS HARRY T. , ANTINONE MICHAEL J. , LEDFORD RICHARD A. , JOHNSTON MARY 
Published: May 2007

ABSTRACTOdor thresholds in the headspace over aqueous solutions of diacetyl (butane‐2,3‐dione) were measured in quadruplicate by a forced‐choice procedure in 53 individuals. Mean individual thresholds varied over a factor of 256, with the group average at .005 μg/ml. Thresholds showed a modest negative correlation with suprathreshold intensity ratings. Intensity ratings were distributed bimodally, consistent with the existence of insensitive and sensitive groups and suggesting the possibility of a specific anosmia for this compound.
A STATISTICAL ANALYSIS OF DIFFERENCE TESTS WITH REPLICATIONS
Authors: PRISO HILAIRE EPESSE , DANZART MARC , HOSSENLOPP JOSEPH 
Published: May 2007

ABSTRACTThis paper proposes a statistical method for difference tests with repetitions. Classical methods for difference tests are based upon the binomial distribution, and are not concerned with the number of repetitions per judge. But when more than one replication of a difference test is required, judgements from different judges are more independent than replicates from the same judge; these two cannot be combined in the classical methods. In this paper, we propose another approach that takes into account two points: the number of repetitions per judge, and the differences within subjects. Two examples are presented to illustrate this approach.
A RESEARCH NOTE: COMPARISON OF TIME‐INTENSITY AND THRESHOLD MEASURES FOR DETERMINING BITTER TASTE SENSITIVITY OF CAFFEINE USER AND NONUSER
Authors: TANIMURA SHUYA 
Published: May 2007

ABSTRACTTwo taste sensitivity measures (detection threshold and time‐intensity [T/I]) were applied to evaluate bitter taste sensitivity of caffeine in both caffeine nonusers (n = 12) and users (n=12, caffeine consumption level; > 300mg/day). Taste thresholds of caffeine were significantly different between nonusers and users in two test sessions (p < 0.01 in first and p < 0.05 in second). In T/I measures, only the difference in peak height was observed between the two groups in one of two test sessions. The other two measures, half width and area of T/I curves showed no significant difference.
ORAL ASSESSMENT OF HARDNESS BETWEEN ELASTIC AND PLASTIC PRODUCTS
Authors: PEYRON MARIE‐AGNÈS , MIOCHE LAURENCE 
Published: May 2007

ABSTRACTThis study examined how people compare the hardness of different materials. Simple models with either elastic or plastic behavior were prepared and controlled mechanically. Six elastomers were compared to 29 plastic dental waxes of different hardness. For each elastic sample, a psychophysical staircase method was used to determine its perceived hardness in comparison to the plastic samples. Single bites were performed and the forces were recorded by a small load‐cell placed between the sample and the teeth. Nine subjects. free of dental pathology, participated in this study. Subjects were able to match samples of both materials with a specific stress ratio which depended on the hardness of the elastic samples. Results indicated that people do not use the same sensory cues and, in this case, no clear role of the bite force was established.
PRODUCT TESTING 2: MODELING VERSUS MAPPING AND THEIR INTEGRATION
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTEvaluations of multiple products in a category proceed with two different, unstated objectives, and two distinct analytic approaches. The first objective is to “map” the category ‐ viz., to put the products in a category onto some type of geometrical map with the property that products lying close to each other on the map share aspects in common. Researchers use mapping to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled “holes” that have promise. Researchers use modeling, in contrast, to identify the salient dimensions along which consumers differentiate products in the category. Modeling assumes that the researcher will create a relation between two or more attributes in the category. The analysis generates equations (or even only correlations) rather than maps. Mapping and modeling are complementary, yet often one approach is used to the exclusion of the other because of internal biases and points of view held by the researcher. This paper shows how the two are used, and how they can be integrated to create a more powerful analytic approach.
SELECTION OF ASSESSORS BASED ON THEIR SKILL IN IDENTIFYING BASIC TASTES IN LOW CONCENTRATION SOLUTIONS
Authors: HOUGH GUILLERMO , MARTINEZ EDGARDO , CONTARINI ADRIANA , BARBIERI TERESA , VEGA MARIA JOSE 
Published: May 2007

ABSTRACTA method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.
SENSORY CHARACTERISTICS OF POTASSIUM LACTATE AND SODIUM CHLORIDE IN A MODEL SYSTEM
Authors: BREWER M. SUSAN , GILLS LEBECCA A. , VEGA JUAN D. 
Published: May 2007

ABSTRACTThe objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin‐based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.
A COMPARISON OF TWO MULTIVARIATE METHODS FOR THE ANALYSIS OF SENSORY PROFILE DATA
Authors: HUNTER E.A. , MUIR D.D. 
Published: May 2007

ABSTRACTTables of means, over assessors, are often used to summarize the results of sensory profile experiments. These tables are sometimes further summarized by Principal Components Analysis (PCA) to give plots of the samples in the principal sensory dimensions. An alternative procedure is to use Generalized Procrutes Analysis (GPA) on the assessor data to allow for differences in usage of the vocabulary and in the proportion of the scale used. It is shown that these methods give different configurations in the principal sensory dimensions when applied to the data from a study of cheeses (Muir et al. 1995). Using a Jackknife method to calculate the variability of the samples in the principal sensory dimensions, the results from the GPA method are shown to have a higher dimensionality than from the PCA method. Jackknife estimates of variability are used to calculate confidence ellipses to attach to the sensory space maps.
SENSORY ANALYSIS IN MARKETING PRACTICE: COMPARISON AND INTEGRATION
Authors: VAN TRIJP HANS C.M. , SCHIFFERSTEIN HENDRIK N.J. 
Published: May 2007

ABSTRACTSensory analysis has traditionally played a prominent role in quality control for food products. More and more principles from sensory analysis are also applied in the area of food product development, bringing sensory analysis more closely into the domain of marketing. Unfortunately, in practice integration between sensory and marketing practices is far from optimal. Differences in basic orientations between sensory and marketing are a major source contributing to this defective cooperation.Sensory analysis has traditionally been product oriented with an emphasis on internal validity of the test results. Implicitly or explicitly this approach emphasizes the relationships between sensory evaluation and characteristics of the product. Marketing, on the other hand, stresses the external validity of test results: the extent to which test results can be generalized to market behavior. Emphasis on external validity requires an approach to sensory analysis that is fundamentally different from current sensory practice in terms of type of respondents, type of stimuli, scaling procedures adopted and test circumstances.Closer integration between the product and consumer oriented approach to sensory analysis may contribute to the success of product development in the food industry. The literature suggests several factors that may contribute to a more fruitful cooperation between the two approaches to sensory analysis. The company's senior management plays a central role in the achievement of this integration by providing an infrastructure (in terms of personnel, organizational structure and financial resources) that paves the way for closer cooperation.
DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA
Authors: McCLOSKEY L.P. , SYLVAN M. , ARRHENIUS S.P. 
Published: May 2007

ABSTRACTSince producer based sensory analysis of wine appellations remains in widespread use worldwide by wineries, modern sensory methods were developed for industry judge panels. U.S. appellations were studied using modern sensory analysis processes which accommodated the industry professionals’ biases for perceived quality and provincial sensory language. A panel was assembled comprised of wine industry quality experts (n = 26). First, judge quality biases were determined using a multi‐wine preference‐testing method (n = 48) in which judges freely record their aroma terms. Subsequently QDA° type strategies were used to create the sensory language from analysis of 1100 wine X judge interactions in which free use of terms was used to describe the wines. Next, an experiment analyzed the wines using a new descriptive analysis scorecard which contained the ten most frequently used terms; and scores were computed from the number of times terms were selected by the judges (frequency of use). Groups of sixteen wines, for which the judges had no large negative bias, from the Carneras American Viticutural Areas (AVA), were compared to those from California wine growing regions (Central Coast, Napa and Sonoma). Replicate trials showed Carneras AVA and Central Coast wines clustered in the principal components (PCA) analysis of the sensory data. The detection of regional typicalness by professionals: (1) was linked to their perceived quality bias, (2) was easily detected in high quality wines linked to grape attributes more than to winemaking attributes, and (3) was not possible when judges had determined that perceived wine quality was low. ANOVA and polar spider plot analysis of the clusters indicated that the important aroma attributes of Carneros wines included Citrus and Green Apples/Pears. Lastly, the sensory analysis data was compared to chemical analysis of terpenes for several wines (n = 22). Chardonnay terpene (linalool) concentrations were highly correlated (p < 0.01) with the attribute scores for Citrus which was important in the PCA analysis of the sensory data. These sensory processes offer a descriptive analysis process that accommodates the wine industry professional. The method also offers several advantages over flavor profiling methods including the reduction of the potentially confounding problems of “quality” and “standard terms” among industry professionals as well as speed and correlation with chemical analyses.
THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEW
Authors: DELIZA R. , MacFIE H.J.H. 
Published: May 2007

ABSTRACTExpectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation‐contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.
TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS
Authors: GONZÁLEZ‐VIÑAS M.A. , SALVADOR M.D. , CABEZUDO M.D. 
Published: May 2007

ABSTRACTWine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best‐estimate thresholds “BET”) of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.In order to evaluate differences among wine vinegars, discriminant tests for twenty‐five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.
SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM
Authors: KIM NANCY M. , BREWER M. SUSAN 
Published: May 2007

ABSTRACTThe purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin‐based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen‐member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.
A MULTIFACETED CATEGORY RESEARCH STUDY: HOW TO UNDERSTAND A PRODUCT CATEGORY AND ITS CONSUMER RESPONSES
Authors: MUÑOZ ALEJANDRA M. , CHAMBERS EDGAR , HUMMER SOPHIE 
Published: May 2007

ABSTRACTIn the multifaceted category research study described herein, several category appraisal studies are conducted (e.g., consumer, descriptive, instrumental). The main applications of this approach are (1) the thorough understanding of the product category in terms of the products’ characteristics and its consumer responses, and (2) the establishment of a data base used to interpret the category's consumer responses through laboratory data (e.g., descriptive, instrumental data).A multifaceted category research study was completed for commercial hot dogs to demonstrate the methodology and the applications of this approach. The descriptive category review showed two main segments of products with unique flavor and texture characteristics: a meat and a poultry/grain segment. Through consumer‐descriptive data relationships, the product category's critical attributes (i.e., attributes that affect consumer liking), and the attributes that signal consumer responses of interest were identified. The hot dogs’ critical attributes needed to ensure high liking are: cured meat, smoke, moistness, moisture release, cohesiveness, cohesiveness of mass, oiliness, fat aromatic, sweetness and saltiness. Descriptive attributes that signal consumer HOT DOG FLAVOR and CHEWINESS were also identified.