bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS
Authors: CARDELLO ARMAND V. , SEGARS RONALD A. 
Published: May 2007

ABSTRACT.Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self‐reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
Authors: MACFIE HALLIDAY J. , BRATCHELL NICHOLAS. , GREENHOFF KEITH. , VALLIS LLOYD V. 
Published: May 2007

ABSTRACT.The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
INFLUENCE OF SELECTED MARKETING FACTORS ON CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS: A CONJOINT ANALYSIS1
Authors: CHENG H. W. , CLARKE A. D. , HEYMANN H. 
Published: May 2007

ABSTRACT.Restructured beef steaks, formulated with different beef particle sizes, fat content and binder levels, were evaluated with selected marketing factors by 30 consumers. Conjoint analysis was applied to consumers’hedonic scores and statement of purchase intent for raw and cooked steaks. Product preference, packaging and brand had significant (P < 0.05) impacts on hedonic scores for raw products. Price was an additional important factor in purchase intent. Parcooked products, only product preference was important for both hedonic rating and purchase intent. When products were not present, conjoint measurement indicated that nutritional information, price and brand influenced (P < 0.05) hedonic responses.
THE POWER FUNCTION OF CARBONATION
Authors: YAU N. J. NEWTON. , MCDANIEL MINA R. 
Published: May 2007

ABSTRACT.The relationship between the physical carbonation level of carbonated spring water and the magnitude of carbonation perception was determined by a trained panel using two assessing conditions, swallowing and expectoration. Spring water was carbonated to 5 carbonation levels. Panelists were asked to rate their perception of carbonation intensity by using magnitude estimation. The power function equations were established with high correlation coefficients for both assessing conditions. The exponents, 2.79 (swallowing) and 2.65 (expectoration), suggested a sharp increase of perceived CO2 magnitude with increasing concentration. There was no significant difference between exponents resulting from the two assessing conditions. Therefore, the response should not be affected if samples are expectorated in studies of carbonation perception.
USE OF CHEMICAL SENSOR ARRAYS FOR FOOD AND FRAGRANCE ANALYSIS
Authors: HOFFHEINS B. S. , LAUF R. J. 
Published: May 2007

ABSTRACT.Many workers have recently developed and demonstrated the use of gas sensor arrays to detect and recognize a variety of compounds. In general, a pattern recognition approach is used in which the signature of an unknown sample is compared to a library of signatures of known substances. All of these efforts have shown varying degrees of success when applied to pure compounds. Unfortunately, flavors and fragrances are never pure compounds. A prototype gas sensor array has been constructed and tested with various mixtures of interest. The results are discussed in terms of their implication to the food and fragrance industry.Early experiments on gasoline‐alcohol mixtures demonstrated that the signatures do not follow a rule of mixing, but were more strongly influenced by the more volatile and/or more reactive component. This led us to examine the behavior of alcohol‐water mixtures for possible quality control in the distilling industry. We discovered that the signature of alcohol dominated even at concentrations as low as ten percent. Preliminary experiments were also performed to see if the prototype sensor array could be used to automatically detect rancidity in dairy products.Flavorings and essential oils are in many cases even more complex mixtures. The behavior of representative classes of these substances were characterized in an attempt to understand their signatures on the basis of their constituents.
A STATISTICAL TEST OF CONSENSUS OBTAINED FROM GENERALIZED PROCRUSTES ANALYSIS OF SENSORY DATA
Authors: KING BONNIE M. , ARENTS PAUL. 
Published: May 2007

ABSTRACT.Matrix matching techniques such as Generalized Procrustes Analysis (GPA) always produce a matrix of maximal agreement which can then be used to graphically represent samples in “consensus plots”. The degree to which the consensus plots produced by GPA on sensory data (such as that obtained from free choice profiling) actually give a picture of true consensus among panelists, as opposed to being merely artifacts of the analysis, has not been examined. Using a Monte Carlo approach, a statistical test is defined for qualifying this consensus. Examples of the application of the test to sensory profiling data of fruit flavors are given.
SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS
Authors: PIGGOTT J. R. , MOWAT R. G. 
Published: May 2007

ABSTRACT.Previous research on the flavor development of Cheddar cheese has largely concentrated on the chemical changes that occur, and less work has been published on the sensory aspects of cheese maturation. Cheddar cheese was produced under controlled conditions and a quantitative descriptive analysis procedure was developed and used to assess development of sensory properties during maturation. The method was successful and weekly changes were recorded during maturation. The sensory data also grouped cheeses according to commercial classifications such as Vintage, Mature and Medium, and showed how these were related to a reduced fat cheese. The quantitative descriptive analysis procedure could be used in conjunction with other chemical and physical methods to help in gaining a full understanding of the maturation process in Cheddar cheese.
SENSORY‐SPECIFIC SATIETY FOR SELECTED BREAD PRODUCTS1
Authors: JOHNSON JILL. , VICKERS ZATA. 
Published: May 2007

ABSTRACT.Subjects rated the intensities of 42 different attributes for 26 different bread products. Principal component analysis was used to categorize the breads based on their attribute ratings. The first two principal components were interpreted as a richness dimension and a nutrition/fiber dimension. The influence of these dimensions on sensory‐specific satiety in bread products was investigated.Subjects tasted and rated their liking of small portions of a set of bread products representative of the extremes of the richness dimension and the nutrition/fiber dimension before and after eating a 400 calorie serving of one of the breads. Measurements of hunger were taken before and after the meal.Bread appeared resistant to sensory‐specific satiety. The richness of the breads did not affect the amount of sensory‐specific satiety. The high nutrition/fiber breads decreased hunger and tended to decrease liking more than the low nutrition/fiber breads.
LEARNED FLAVOR CUES INFLUENCE FOOD INTAKE IN HUMANS
Authors: TEPPER BEVERLY J. , MATTES RICHARD D. , FARKAS BECKY K. 
Published: May 2007

ABSTRACT.These studies examined the influence of learned flavor cues on daily food intake in 28, normal‐weight adults. Subjects were trained to associate distinctly flavored high or low calorie lunches with their postingestive effects. Following training, the flavors in the lunches were switched. Twenty‐five percent of subjects (responders) adjusted their daily food intake based on their acquired sensory experience and were initially misled by the changes in the flavor cues; i.e., following the flavor switch, responders consumed additional or fewer calories based on the expected rather than actual energy intake of the meals. Energy intake gradually returned to baseline levels. The remaining subjects (nonresponders) were not misled by the flavor switch and maintained their customary level of intake. Responses were more pronounced following conditioning with the high calorie as compared to the low‐calorie lunch. These data suggest that sensory cues may play an important role in the control of long‐term food intake in individuals who are sensitive to such training.
CONTROL CHART TECHNIQUE: A FEASIBLE APPROACH TO MEASUREMENT OF PANELIST PERFORMANCE IN PRODUCT PROFILE DEVELOPMENT
Authors: GATCHALIAN MIFLORA M. , DE LEON SONIA Y. , YANO TOSHIMASA. 
Published: May 2007

ABSTRACT.A quality control chart technique was tested for feasibility in measuring panelist performance in product profile development. The descriptive sensory score sheet evolved by Filipino trained panelists for fresh‐frozen young coconut meat and water at “malakanin”(7–8 months old coconut fruit) stage was utilized for this study. A comparison of panelist performance in terms of their congruence, within themselves and between each other, in identifying the intensity or presence of an attribute was made. Results indicated that a similar measurement of significant differences could be obtained using both the analysis of variance (ANOVA) approach and the control chart (c.c.) technique. Considering the volume of data to be handled, the c.c. technique appeared to be more manageable than ANOVA. Besides, the c.c. was found by the panelists and the researchers to be more interesting to analyze, easier to apply, to interpret and to use for improvement follow‐through compared to the ANOVA.
DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY1
Authors: CLIFF MARGARET , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTPungent spices are well‐recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde), cloves (eugenol), ginger (ginger oleoresin), and alcohol (ethanol). These compounds were evaluated for four pungent qualities (burning, tingling, numbing, overall), two temporal qualities (lag time, overall duration), and three spatial qualities (longitudinal location, lateral location, localized/diffuse). The pungency of cinnamaldehyde was primarily burning and tingling. It had a quick onset and rapid decay. The pungency of eugenol had a long‐lasting, predominantly numbing effect. The pungency piperine, capsaicin and ginger were primarily burning, but had different temporal and spatial responses. The pungency of ethanol was most diffuse in nature, with some burning and tingling sensations. It had the shortest perceived onset and overall duration. The pungency of cuminaldehyde was equally burning, tingling and numbing.
UNDERSTANDING DISCRIMINATION TESTS: A USER‐FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R‐INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTION
Authors: O'MAHONY M. 
Published: May 2007

ABSTRACT.Aproblem central to sensory difference testing is response bias. There are two experimental strategies for dealing with this problem. The first is to use forced choice procedures, like the common duo‐trio or triangle tests, while the second is to use signal detection measures like d′, P(A) and the R‐index. These strategies are explained and discussed. The relationship between the R‐index and the other signal detection measures is explained. The relationship between R‐index values obtained by rating and ranking is explored, as are the alternative computations of the R‐index by ranking: Rjb and Rmat.
A STATISTICAL APPRAISAL OF THE PROBLEM OF SENSORY MEASUREMENT
Authors: GAY C. , MEAD R. 
Published: May 2007

ABSTRACT.The problem of sensory measurement has been tackled using a wide range of methods, from sophisticated systems of scaling to simple ranking. This paper focuses on the problems arising from the fact that the units of sensory scales are frequently arbitrary. It looks at alternative methods of scale design and statistical analysis as a response to the problem and, in particular, introduces a novel combination of scale design and statistical analysis, which may be collectively described as a self‐adjusting scale method. The self‐adjusting scale method has particular appeal when there is little opportunity for the training of panelists in the use of a particular sensory scale and, though it was originally developed and evaluated in the context of laboratory assessment, may actually have its greatest application in the realm of consumer testing.
REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA
Authors: BETT K.L. , SHAFFER G.P. , VERCELLOTTI J.R. , SANDERS T.H. , BLANKENSHIP P.D. 
Published: May 2007

ABSTRACTA data reduction protocol was designed to minimize distortion inherent in sensory data. Following removal of nonexistent attributes and treatment levels, extreme value analysis and distribution comparisons combined with graphical respresentations, facilitated elimination of inconsistent (with respect to overall consensus) panelists. Application of a calibration factor showed superresponsive panelists (those with intensity values consistently higher than other panelists) were among the most accurate and thus were retained in spite of their tendency to produce extreme value data. Panelists that consistently produced a narrow variance around the overall mean and rarely produced extreme values were classified as noncomittal and removed. Analysis of variance calls for a split plot design; blocks (sessions) and treatments in main plot, and panelists in subplot. In general, the subplot can be ignored. These methods are suggested for evaluating panelists’ training needs; and for eliminating data that distorts the statistical analysis.
RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES
Authors: TANIMURA SHUYA , MATTES RICHARD D. 
Published: May 2007

ABSTRACTThe effect of consumption of bitter taste substances (caffeine and beer) to bitter taste sensitivity was examined by 19 healthy adults. For individual taste sensitivity, detection thresholds were used on 6 bitter substances (caffeine, iso‐alpha‐acids: beer bittering agents, quinine sulfate, L‐tryptophan, L‐phenylalanine and glycyl‐L‐phenylalanyl‐L‐phenylalanine) and 3 non‐bitter substances (L‐aspartic acid, aspartame and NaCl). Nonusers of caffeine had significantly higher sensitivity (lower threshold) for caffeine compared to moderate and heavy users. Slight consumers of beer had significantly higher sensitivity for iso‐alpha‐acids relative to heavy users of beer, Iso‐alpha‐acids were not detected in saliva in acute dosing test by using 6 subjects. The correlations between thresholds of 6 bitter substances were calculated. Significant correlations (p < 0.01) were noted in 2 cases between caffeine and quinine, and iso‐alpha‐acids and L‐trypothan. These data suggest the significant relation between individual bitter taste sensitivity and the consumption of caffeine and beer (iso‐alpha‐acids).
DETERMINATION OF THE SENSORY FLAVOR ATTRIBUTES OF AGED NATURAL CHEESE1
Authors: HEISSERER DELORES M. , IV EDGAR CHAMBERS 
Published: May 2007

ABSTRACTA highly trained, descriptive sensory panel identified, defined, and referenced 30 flavor attributes for cheese. The attributes generally could be described as dairy‐like (buttery, cooked milk, dairy‐fat, dairy‐sour, dairy‐sweet); fatty‐acid/animal (animalic, butyric, decaying animal, fresh fish, fish oil, goaty, sweaty, waxy);fungal (moldy, mushroom); other aromatics (fermented fruity/winey, fruity, nutty, pineapple, sauerkraut, smokey, soy sauce); mouthfeelings (astringent, biting, pungent, sharp); and fundamental tastes (sweet, sour, salty, bitter).All attributes, except fresh fish and smokey, described significant differences among the 42 cheeses. Some of the flavor attributes, including many of the dairy attributes, the fundamental tastes, and sharp and astringent mouthfeelings, were common to all the cheeses tested in this study. Other attributes, such as buttery and butyric acid, were found in most cheeses. Several attributes, for example, cooked milk and sweaty, were specific to only a few cheeses.The factor analysis of the data was unclear, indicating that no one factor solution best described the data. Further study of the factors indicated that groupings of some attributes resulted in substantial loss of cheese description. Therefore, the original attributes probably cannot be reduced substantially in number and still adequately describe natural cheese flavor.
A STUDY OF TEXTURE‐FLAVOR INTERACTIONS USING FREE‐CHOICE PROFILING
Authors: JAIME ISABEL , MELA DAVID J. , BRATCHELL NICK 
Published: May 2007

ABSTRACTInteractions between perceptions of texture and volatile flavors were assessed by free‐choice profiling using gelatin desserts as a model product. Gels were prepared with all combinations of 2 levels of gelatin, and 2 concentrations of 2 different flavors. A trained sensory panel profiled each sample for aroma, flavor, and oral and manual texture. Generalized Procrustes Analysis was carried out separately for each sensory modality. The results indicate that while gelatin concentration and flavor type both modified perception of flavor, flavor concentration did not. Gelatin content influenced instrumental, oral, and manual evaluations of texture; however, the type and level of flavoring had little influence on oral perception of texture.
EFFECT OF QUESTIONNAIRE DESIGN AND THE NUMBER OF SAMPLES TASTED ON HEDONIC RATINGS1
Authors: VICKERS ZATA M. , CHRISTENSEN CAROL M. , FAHRENHOLTZ STEVEN K. , GENGLER IRENE M. 
Published: May 2007

ABSTRACTA total of 450 consumers participated in a test to determine whether questionnaire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes representing a 2 × 2 factorial design of texture and flavor flaws. They used one of the following six questionnaires: only a 9‐point hedonic scale, a 9‐point hedonic scale with open end questions, and four others comprising a 2 × 2 factorial design with two levels of questionnaire length and two levels of questionnaire completeness. Neither the presence of key attribute questions nor the length of the questionnaire affected the value or the sensitivity of the judges’ overall liking scores. Samples tasted first received higher hedonic scores than those same samples tasted second throughfifth. Judges could discriminate among the samples on the basis of overall liking best when samples were tasted fourth or fifth.
A COMPARISON OF DESCRIPTIVE ANALYSIS OF VANILLA BY TWO INDEPENDENTLY TRAINED PANELS1
Authors: HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTDescriptive analysis panelists create, through training, a consensus language to describe perceived differences among samples. If DA gives reliable, objective descriptions of samples, it would be expected that data obtained from independently trained panels be consistent. Two DA panels were trained independently using the same samples. Vanillin and four vanilla samples each at 3‐fold, 10‐fold and 20‐fold concentration were evaluated. Panel J used 14 terms to describe the vanillas and panel K used 16 terms. Eleven and thirteen terms, respectively, significantly discriminated among the samples. Principal component analyses (PCAs) for the two panels were visually similar. Both separated vanillin, Bourbon, Bourbon Processed Bali, Indonesian and Indonesian Non‐smoky vanillas across the first PC. Procrustes analysis of the two spaces had a 0.80 fit value. Both the PCAs and the Procrustes analysis indicated considerable overlap of similar descriptive terms. Thus it appears that DA does give reliable consistent results across independently trained panels.
MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM
Authors: KING BONNE M. , ARENTS PAUL 
Published: May 2007

ABSTRACTThis paper presents a general protocol for the sensory texture profiling of ice cream using eleven descriptors. Four ice cream bases, all containing 10% butter fat, were used in the profiling experiments. The composition of the bases was varied to create differences in softness, cold sensation and toughness. In addition, three sources of error were investigated: temperature, manner of serving and order of presentation. The importance of each type of error was determined by ANOVA techniques. Texture variables (descriptors) are influenced not only by the composition of an ice cream base, but also by the temperature of the ice cream during evaluation. When good standard procedures are used to scoop samples and to present them to panelists, sensory evaluations need not suffer from the other two sources of error examined.
USING CUMULATIVE RANKS TO DETECT INDIVIDUAL DIFFERENCES IN SENSORY PROFILING
Authors: NAES TORMOD , HIRST DAVID , BAARDSETH PERNILLE 
Published: May 2007

ABSTRACTThis paper is about detection of individual differences among assessors in sensory profiling. A discussion of different types of such differences are given and a graphical tool that can be used for detection of some of them is presented. It is also discussed how this tool, the so called Eggshell plot, can be used in practice and how it is related to the different types of individual differences. The theory is illustrated by two examples from sensory profiling, one from analysis of sausages and one from analysis of cheese.
PLEASANTNESS OF COOKIES, JUICE AND THEIR COMBINATIONS RATED IN BRIEF TASTE TESTS AND FOLLOWING AD LIBITUM CONSUMPTION
Authors: TUORILA H. , HYVÖNEN L. , VAINIO L. 
Published: May 2007

ABSTRACTFour combinations of cookie and juice were presented to 42 subjects for ratings of pleasantness of the items and their combinations (Experiment 1). Pleasantness of juice contributed to the pleasantness of a combination more than that of cookie (multiple regression analysis). In Experiment 2, subjects (N=41) rated each combination after ad libitum consumption in four separate sessions. Pleasantness of a cookie contributed more to the pleasantness of a combination than that of juice, and the average R2 obtained in multiple regression analysis was higher than in Experiment 1, suggesting that ratings after ad libitum consumption are more reliable. Pleasantness ratings explained ad libitum consumption of an item up to 23%, but perceived hunger and thirst, and consumption of the other item were at least equally good predictors. It is concluded that the pleasantness is only one among the multiple factors affecting amounts consumed in laboratory conditions.