bluuebunny/crossref_metadata_2025_split huggingface dataset:
MOST PREFERRED LEVEL OF SUGAR: RAPID MEASURE AND CONSUMPTION TEST
Authors: DAILLANT B. , ISSANCHOU S. 
Published: May 2007

ABSTRACT.This study dealt with the determination of the most preferred level of sugar in plain yoghurt. Twenty‐four consumers participated in 13 lab meals. The results of a rapid test, based on ideal relative‐rating were compared to the results of a consumption test, based on the amount of test product consumed, in order to assess if this rapid test predict actual consumption behavior. Linear regression of the ideal‐relative intensity ratings on logarithms of sucrose concentrations was used to estimate, for each subject, ideal‐point (i.e., sucrose level corresponding to a null distance from ideal) and slope (which accounts for tolerance) with a good reproducibility. The consumption tests revealed behavior which could not be related to the level of sugar for 30% of the subjects. Moreover, the most preferred level of sugar obtained with the rapid test was not always the most consumed. However, the two mean values of ideal level are close: 6.3% with ideal‐relative rating, and 7.5% with measurement of eaten quantity. Thus our experimentation underlines the interest of ideal‐relative rating as a good predictor of consumption behavior.
DETECTION AND INTERPRETATION OF VARIATION WITHIN AND BETWEEN ASSESSORS IN SENSORY PROFILING
Authors: NÆS TORMOD. , SOLHEIM RAGNHILD. 
Published: May 2007

ABSTRACT.In this paper we discuss methods that can be used to evaluate the performance of sensory panels. In particular we concentrate on detection of variation within and among panelists. A systematic presentation of some simple, graphically oriented tools will be given. Interpretation aspects of the tools will be emphasized. The methods will be illustrated by computations from a sensory experiment based on 4 sausage products. The example demonstrates how the tools can be used to evaluate the reproducibility of the assessors and also how they can be used to detect different types of individual differences among the assessors.
EFFECTS OF VISUAL MASKING TECHNIQUES ON THE INTENSITY RATING OF SWEETNESS OF GELATINS AND LEMONADES1
Authors: FLETCHER LEAH. , HEYMANN HILDEGARDE. , ELLERSIECK MARK. 
Published: May 2007

ABSTRACT.Visual masking techniques are frequently used to prevent panelists from discriminating among samples on the basis of color differences, only. The purpose of the study was to determine if these conditions alter the responses of the judges. Raspberry gelatins sweetened with 9, 10, 14 and 16% sucrose, respectively, and lemonades sweetened with 8, 10, 12 and 14% sucrose, respectively, were rated for perceived sweetness intensity using four different visual masking conditions (red lights, red glasses, dyes and blindfolds) and a white light and clear glasses control condition. Most of the visual masking techniques did not significantly affect the sweetness scores for the gelatins or lemonades. The one exception was the dye condition for the lemonades where the color (turquoise) probably affected the results.
SENSORY QUALITY STUDIES ON MANGO AROMA CONCENTRATE DURING STORAGE
Authors: RAMTEKE R.S. , DHANARAJ S. , EIPESON W.E. 
Published: May 2007

ABSTRACT.Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality.The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stability.
PHYSICAL AND SENSORY CHARACTERISTICS OF CAT LITTER1
Authors: CLIFF MARGARET. , HEYMANN HILDEGARDE. 
Published: May 2007

ABSTRACT.Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed substantially in both physical and sensory properties. The crystal litters were noted for their small uniform size, high water holding capacity and clumpability. The recycled litter was most dusty and ammoniacal; whereas, the granule litter had an innately offensive odor. The alfalfa litter had superior odor control, but neither clumped nor dried well. The clay litters could be differentiated by pH, residual water, water holding capacity and could be classified as either perfumed and nonperfumed. Some of the perfumed litters became intensely perfumed when used and stored; whereas, the other perfumed litters behaved like the nonperfumed litters and became more offensive.
EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY
Authors: CARDELLO A.V. , SAWYER F.M. 
Published: May 2007

ABSTRACTThree studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability. In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film. Greater disconfirmation resulted in lower acceptance and purchase intent. In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage. Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low. A contrast effect was observed for bitterness judgments when expectations of bitterness were high. Associative effects resulting from the expectation manipulation were observed on other sensory attributes. In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages. Results provided further support for an assimilation model of these effects.
MULTIVARIATE ANALYSIS OF CONVENTIONAL PROFILING DATA: A COMPARISON OF A BRITISH AND A NORWEGIAN TRAINED PANEL
Authors: RISVIK EINAR. , COLWILL JANET S. , McEWAN JEAN A. , LYON DAVID H. 
Published: May 2007

ABSTRACT.Many studies have shown that conventional profiling provides reproducible and meaningful results. However, comparison of the technique as used in different countries appears to be nonexistent. In addition, data analysis is often approached differently, and this aspect is also addressed. This paper describes a study to compare the results obtained from profiling milk chocolate samples, using trained panels in Britain and Norway. Data were analyzed using principal component analysis, generalized Procrustes analysis and partial least squares regression. Results indicate that the underlying perceptual structure of the sample spaces obtained from both panels were similar, however, the emphasis on the underlying sensory dimensions differed. Moreover, it was possible to calibrate the two profiles, which has implications for marketing products for export, as well as providing a potential tool for panel monitoring and calibration across cultures.
FREE‐CHOICE PROFILING OF MILKS AND OTHER PRODUCTS PREPARED WITH MILKS OF DIFFERENT FAT CONTENTS
Authors: RAATS MONIQUE M. , SHEPHERD RICHARD. 
Published: May 2007

ABSTRACT.Free‐choice profiling was used to develop a sensory profile of milks of different fat content and a range of food products prepared from them. The products were cornflakes, flavored milk, instant coffee, oat cereal, savory sauce, tea, and whipped dessert. The aim of the work was to investigate whether or not sensory differences brought about by using milk with a different fat content are noticeable in the context of use, and, if so how the differences can best be described. The milks of different fat content, the flavored milk and the cornflakes, savory sauce, and tea to which milk was added were significantly different from each other but the instant coffee, oat cereal, and whipped desserts were not. The differences found between the samples of different fat content were most often described with mouthfeel terms pertaining to viscosity, i.e., “thin/watery,”“buttery/fatty/ greasy/oily,”“coating/clinging,” and “creamy/rich.”
EFFECT OF HOMOGENIZATION AND FAT CONTENT ON ORAL PERCEPTION OF LOW AND HIGH VISCOSITY MODEL CREAMS
Authors: RICHARDSON N.J. , BOOTH D.A. , STANLEY N.L. 
Published: May 2007

ABSTRACTAssessed under low‐intensity red illumination, homogenized and thickened higher fat milk samples evoked higher sensory ratings of creaminess than did the unhomogenized or lower‐fat milks that had not been thickened to the viscosity of double cream. Furthermore, perceptual ratings of fat content showed the same dependency on homogenization, higher fat and thickness and were entirely accounted for by the creaminess ratings. This indicates that assessors recognize the type of milk or cream most similar to a rated standard and infer its fat content on the basis of tactile patterns produced in the mouth by forces at the surface of small and even‐sized dairy fat globules when bulk forces are produced by sufficient viscosity.
DISCRIMINATION OF TEXTURE AND APPEARANCE IN CHEDDAR CHEESE USING CONSUMER FREE‐CHOICE PROFILING
Authors: JACK F.R. , PIGGOTT J.R. , PATERSON A. 
Published: May 2007

ABSTRACTAre texture and appearance important factors in consumer choice of cheddar cheese? Quantitative descriptive analysis gives large data sets, but it is not clear how much is relevant to consumer perception. In a study of 20 cheddar style cheeses, free‐choice profiling was employed to explore consumer discrimination. Appearance was the dominant factor, in particular color. Precise coloration was important to panelists. Textural descriptors related to perception of cheese character in the mouth appeared to relate to styles of cheese production and regional differences. Maturity was also a descriptor that could be defined in textural terms, and cheeses described as mild, vegetarian and low‐fat cheeses were discriminated using descriptors related to elasticity and immaturity. It was apparent that the cheddar cheeses were perceived as being very varied in both appearance and texture, and the consumer panel discriminated between products readily using a range of descriptors.
SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY
Authors: HUNTER E. ANTHONY , MUIR D. DONALD 
Published: May 2007

ABSTRACTSensory laboratories develop vocabularies for new products and even for some old products so that Quantitative Descriptive Profiling can be carried out. It is common to find that the vocabulary developed is too extensive to be used on a routine basis. One method of reduction is to use statistical methods to identify sub‐sets of descriptors. This paper describes how these methods have been used in the development of a vocabulary for fermented milks. Sub‐sets of the vocabulary were found, using the communalities from the principal component analyses, and these were verified to cover the sensory space by Procrustes Rotation. A confirmatory experiment was carried out using the reduced vocabulary. A Procrustes Rotation of the scores derived from the separate analysis of these experiments verified that they were in excellent agreement.
COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE‐TO‐REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS
Authors: STOER NATALIE L. , LAWLESS HARRY T. 
Published: May 2007

ABSTRACTSingle product scaling and relative‐to‐reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons among product means with appearance, flavor and mouthfeel attributes. Although there were a greater number of significant t‐tests when the relative‐to‐reference scales were used by both trained and untrained panels, the differences between scale types were minor. Panels showed no advantage with the type of scale they used first. The two methods may be used with equal efficiency for sensory evaluations.
IMPROVEMENT OF TRIANGLE TEST DATA BY USE OF INCENTIVES
Authors: BERGLUND PATRICIA T. , LAU KIN‐NAM , HOLM EDNA T. 
Published: May 2007

ABSTRACTThe objectives of this study were to determine the distribution of the sensory panelists’ ability to detect differences and to improve the triangle test by minimizing unnecessary guessing. The triangle test was modified to include the use of economic incentives through which panelists voluntarily revealed their ability to detect differences. Panelists were asked to estimate their ability to detect differences and the probability of identifying the odd sample in a triangle test. They were then organized into three ability groups according to their responses. Double triangle tests, followed by triangle tests with economic incentives, were used to evaluate a cereal product and a beverage. The ability to detect differences was modeled as a probability, and the distribution of panelists was estimated. The economic incentives test was more effective when used with the beverage in which differences were less difficult to detect. We found that the economic incentive test discouraged the panelists from guessing unnecessarily, thus increasing the motivation of the panelists to detect differences, and allowing researchers to determine the distribution of discrimination ability.
PRINCIPAL COMPONENT ANALYSIS OF TIME‐INTENSITY BITTERNESS CURVES1
Authors: DIJKSTERHUIS GARMT B. 
Published: May 2007

ABSTRACTPerceived bitterness in drinks is known to fade slowly over time. Time‐Intensity curves are a means of studying this fading process. K subjects record the perceived bitterness intensity by moving a slider on a monitor using a mouse. Usually average TI‐curves are calculated to give a representation of the TI‐curve for one particular object. The problem is that there often are large individual differences, so the average TI‐curve is not always a good representation. An alternative is to perform a Principal Component Analysis on the matrices of objects by individual TI‐curves for each object. The resulting, so‐called, Principal Time Intensity Curves (PTIC's) are better representations than the average curves. Often the PTIC's for the different products are hard to distinguish. In this case a noncentered PCA of the matrix with curves gives results which show more differences between the products.
GRAPHICAL APPLICATIONS IN THE ANALYSIS OF CROSSOVER DESIGNS IN FOOD SENSORY STUDIES
Authors: SCHANTZ RHODA M. , PONTIUS JEFFREY S. 
Published: May 2007

ABSTRACTGraphs useful in exploratory data analysis for checking assumptions and evaluating treatment, sequence, and period effects in a linear model from a crossover design are discussed. In particular, a two‐period, two‐treatment crossover design of a food sensory study is used to illustrate the applications of these graphs.
SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS
Authors: ONWULATA CHARLES , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTThe quality determining factors of extruded products are affected by the temperature, shear and pressure generated by any input to the extruder during the short residence time (< 120s). Although the relationship of process history to measurable product qualities has been established, sensory qualities have not been well correlated to these process responses. Sensory attributes of extruded corn meal products were investigated and correlated to measured physical properties in this study. Corn meal was extruded in a twin screw extruder (Baker Perkins MPF 50/25; LD ratio 15:1) with step increases in screw speed from 200‐400 rpm, and moisture from 16‐22%. Principal component analysis (PCA) of main factors from sensory color, crispness, and adhesiveness was correlated to process torque, pressure and temperature. Spatial distribution of process response and product attributes showed crispness to be dependent on extrusion temperature. Porosity and adhesiveness were not correlated to any measured process response. PCA analysis identified significant differences in the effects of moisture and screw speed input to the extruder on product properties.
RESPONSES OF JAPANESE AND AUSTRALIANS TO SWEETNESS IN THE CONTEXT OF DIFFERENT FOODS
Authors: LAING D.G. , PRESCOTT J. , BELL G.A. , GILLMORE R. , ALLEN S. , BEST D.J. , YOSHIDA M. , YAMAZAKI K. , ISHII R. 
Published: May 2007

ABSTRACTThe responses of Australians and Japanese to the sweetness of 36 products from 6 food categories, namely beverages, biscuits, cereals, chocolates, fruit juices and jams were compared using ‘sweetness liking’, ‘sweetness strength’ and ‘sweetness just right’ scales. Similar responses were obtained for the two panels with jams and fruit juices, but considerable disagreement particularly as regards ‘sweetness liking’ occurred with beverages, biscuits and chocolates where there was evidence that familiarity with the products influenced sweetness responses. Where it was possible to compare the ‘sweetness strength’ of similar products from each country, e.g., strawberry jam, there were no obvious differences. The sweetness of products from both countries covered a wide range of levels, and liking for sweetness levels appeared to be dependent on the context of the product and familiarity with the product. Prediction of liking for the sweetness level of a particular product does not appear possible and it is clear that with a significant number of products from either country that modification of sweetness levels would be necessary for acceptance by the other culture.
EFFECTS OF STARTER CULTURES ON SENSORY PROPERTIES OF SET‐STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS
Authors: ROHM H. , KOVAC ALEŠA , KNEIFEL W. 
Published: May 2007

ABSTRACTA series of yoghurts was produced by using ten commercially available starter cultures under laboratory conditions and subjected to descriptive sensory analysis. The score sheet was developed by a ten member panel and included eight sensory categories. Additionally, a hedonic scale was used for evaluating acceptability impression. Statistical analysis showed good performance of both individual subjects and the whole panel. Furthermore, homogeneity between replicate assessments was observed. Significant differences between products were found in each sensory category except texture (gel firmness). Correlation analysis showed significant interrelations between some sensory continua. By using multiple regression analysis hedonic scores were found to be mainly determined by ‘Flavor’ and ‘Ropiness’ showing positive and negative weightings, respectively.
ADJUSTING ROASTED PEANUT ATTRIBUTE SCORES FOR FRUITY ATTRIBUTE AND NONOPTIMUM CIELAB L* VALUES1
Authors: PATTEE H.E. , GIESBRECHT F.G. 
Published: May 2007

ABSTRACTDeveloping peanut breeding strategies for roasted peanut flavor improvement requires that roasting be to an optimum and effects of negative environmental exposure be to a minimum. In practice it is difficult to achieve these conditions. However, statistical adjustments are possible. To ascertain the proper adjustments, surface response equations were determined relating roast color and fruity attribute scores to roasted peanut attribute score. Fruity attribute had a depressing effect on roasted peanut attribute score. Similarly, underroasting as well as overroasting led to reduced roasted peanut attribute scores. Adjusting for genotype and location had nonsignificant effects on mean optimal roast color or linear equation slope values of the fruity‐roasted peanut relationship. With these findings a method for maximization of roasted peanut values was developed using a modified SAS routine. Although the capability to estimate the roasted peanut flavor of a sample with optimal roasting and environmental effects has several potential applications, our specific application is to evaluate parentage contribution to flavor enhancement or flavor reduction.
LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE‐BY‐SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES
Authors: LÄHTEENMÄKI L. , TUORILA H. 
Published: May 2007

ABSTRACTThe purpose of this study was to compare how similar results are achieved by three different procedures of measuring liking for ice cream. Subjects (N=56) assessed their liking for three brands of vanilla ice cream on a 9‐point scale in seven sessions within three weeks. The examined procedures were (1) tasting and rating all three brands simultaneously side‐by‐side within the same session, (2) rating each brand in separate sessions after ad libitum consumption and (3) tasting (without consumption) and rating each brand in separate sessions. The liking scores for brands differed significantly but the differences were small because all samples were well‐liked. In all procedures, the ratings of liking differed clearly between those who ranked the brand first and those who ranked it second or third, even if there was a considerable number of tied first places. Correlations among the three different measurements of liking were relatively low for all brands of ice cream (r = 0.16 – 0.37). The most preferred brand for most respondents changed from one procedure to another. The perceived characteristics were close to ideal in all brands, and all three procedures gave similar mean results. The distance of mouthfeel, creaminess, sweetness, and vanilla aroma from ideal differed between those who liked the brand best and those who rated it second or third. These differences were larger in side‐by‐side and after consumption conditions compared to single sample presentation.
SENSORY AND INSTRUMENTAL EVALUATION OF APPLE COLOR
Authors: HUNG Y.‐C. , MORITA K. , SHEWFELT R. , RESURRECCION A.V.A. , PRUSSIA S. 
Published: May 2007

ABSTRACTInstrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues — red, green, yellow etc. Color evaluation of “Golden Delicious” apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green‐to‐yellow continuum. Data collected from this study demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color perception.