bluuebunny/crossref_metadata_2025_split huggingface dataset:
APPLICATIONS OF SENSORY SCIENCE WITHIN THE TOBACCO INDUSTRY
Authors: JELTEMA MELISSA A. , TINDALL JOHN E. , SOUTHWICK EVERETT W. 
Published: May 2007

ABSTRACT.Sensory testing of cigarette smoke presents some unique problems to the sensory specialist. This is due to a variety of reasons including the high degree of similarity between blended cigarettes and a high degree of variability between individual cigarettes. In the cigarette industry, a large effort has been placed on adapting and developing new methods of collecting and analyzing sensory‐data on both flavorants and cigarette smoke. These methods include odor profiling and multidimensional scaling based on attributes and acceptability scales. In addition, extensive research has been conducted to determine the number of relevent dimensions to smoking and the types of changes that could affect consumer acceptance or purchase behavior.
ACADEMIC VS. INDUSTRIAL PERSPECTIVES ON SENSORY EVALUATION
Authors: LAWLESS HARRY T. , KLEIN BARBARA P. 
Published: May 2007

ABSTRACT.The current practice of sensory evaluation occurs in two general settings: the academic environment of a university laboratory and within the foods and consumer products industries. Sensory evaluation programs can differ in orientation, objectives, methodology and context, and viewed from the perspective of Brinberg's tripartite validity theory, focusing on experimental, theoretical and empirical paths. Differences in organizational goals and resources between academia and industry result in different uses of panels, statistics and collaborative efforts. Opportunities for advancement of the field of sensory science exist within the framework of academic training of and industrial demand for sensory professionals.
TIME‐INTENSITY SCALING WITH JUDGES TRAINED TO USE A CALIBRATED SCALE: ADAPTATION, SALTY AND UMAMI TASTES
Authors: O'MAHONY MICHAEL. , WONG SAU‐YIN. 
Published: May 2007

ABSTRACT.The Time‐Intensity scaling technique was modified for measurements of taste intensity. Instead of using the traditional procedure where intensities were estimated on the judges’ own internalized scales, judges were trained to estimate concentrations directly in millimolar concentration. Such training was seen to increase precision, although the general shapes of the Time‐Intensity plots remained the same. The technique was applied to measurement of taste intensity change over time when NaCl or MSG stimuli were held in the mouth. Using this technique, it was possible to measure the relative effects, on taste intensity loss, of stimulus dilution by saliva and sensory adaptation; the latter had the greater effect. Accordingly, the disruption of adaptation was found to be more important than increased salivation when chewing movements were made.
SINGLE‐POINT VERSUS TIME‐INTENSITY SENSORY MEASUREMENTS: AN INFORMATIONAL ENTROPY ANALYSIS1
Authors: LEE III WILLIAM E. 
Published: May 2007

ABSTRACT.Single‐point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time‐intensity (T‐I) data collection techniques provide much more information, addressing rate‐related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single‐point and T‐I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T‐I response curve and a hypothetical series of single‐point measurements attempting to approximate the T‐I curve. Assuming a 15 s sensory event the associated T‐I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single‐point or a small series of single‐point measurements attempting to generate temporal behavior. Theoretically, the T‐I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T‐I techniques can be shown to be more efficient in terms of rate of information acquisition.
QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES
Authors: NARASIMHAN SHANTHI. , CHAND NAGIN. , RAJALAKSHMI D. , INDIRAMMA A. R. 
Published: May 2007

ABSTRACT.Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage.
OPTIMIZATION OF PROCESSING OF PEANUT BEVERAGE1
Authors: GALVEZ FLOR CRISANTA F. , RESURRECCION ANNA V. A. , KOEHLER PHILIP E. 
Published: May 2007

ABSTRACT.Peanut beverages were prepared and homogenized at 2000, 4000, and 6000 psi and processed at 100°C for 10, 15, and 20 min and at 121°C for 5, 10, and 15 min. Sensory analysis, gas chromatographic (GC) analysis, and viscosity measurements were performed on the products. Sulfur aromatic was found sufficient to discriminate between samples processed at 100°C whereas sulfur aromatic, cooked peanut flavor, and bitterness provided the most efficient combination for discriminating between samples processed at 121°C. Processing time had a more significant effect on the sensory attributes of products. Optimum conditions for processing were found to be at homogenization pressure > 3100 psi and process time > 16 min at a processing temperature of 100°C. No sensory characteristic of the peanut beverage correlated with the instrumental analyses done.
EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY
Authors: SINESIO FIORELLA. , RISVIK EINAR. , RØDBOTTEN MARIT. 
Published: May 2007

ABSTRACT.This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.
INGESTION AND EXPECTORATION SAMPLING METHODS OF FOUR TASTES IN A MODEL SYSTEM USING TIME‐INTENSITY EVALUATIONS
Authors: OTT DANA B. , PALMER SUZANNE J. 
Published: May 2007

ABSTRACT.The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time‐intensity (T‐I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P < 0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampling methods.
MODIFICATIONS TO SENSORY DIFFERENCE TEST PROTOCOLS: THE WARMED UP PAIRED COMPARISON, THE SINGLE STANDARD DUO‐TRIO AND THE A‐NOT A TEST MODIFIED FOR RESPONSE BIAS
Authors: THIEME URSULA. , O'MAHONY MICHAEL. 
Published: May 2007

ABSTRACT.Modifications were made to difference tests on the basis of psychophysical theory and tested using a model system. The A‐not A test was modified by the addition of sureness judgements to free the test from response bias; ‘warm‐up’improved test sensitivity. Regular duo‐trio tests were modified by using the weaker stimulus as the standard, increasing test sensitivity. The paired comparison cannot be used unless the dimension of the difference can be described. However, the warm‐up procedure allows opportunity for judges to describe the difference and their own words can then be used for the test. The resulting warmed‐up paired comparison was more sensitive than any modification of the duo‐trio.
USE OF CONTRASTS FOR THE EVALUATION OF PANEL INCONSISTENCY1
Authors: LUNDAHL D. S. , McDANIEL M. R. 
Published: May 2007

ABSTRACT.The panelist by treatment interaction variation is used to investigate panel inconsistency. The approach tests for panelist outliers with different univariate response patterns to a set of treatments to determine the relative effect(s) of interaction variation sources on the detection of treatment differences. Algorithms and examples are followed by a discussion of the theoretical and practical significance of panel inconsistency and the removal of panelist outliers.
EFFECT OF REPEATED INGESTION OF WATER AND SOLID SUCROSE ON THE DIFFERENTIAL SENSITIVITY TO SUCROSE AND ASPARTAME
Authors: RICHEZ C. , SAUVAGEOT F. 
Published: May 2007

ABSTRACT.The differential sensitivity to sucrose or Aspartame in water was studied over the course of 90 min sessions, using a sequential method. The assessors had not eaten since 9 a.m. and the sessions began at 12 noon. Two factors were studied: water ingestion and solid sucrose ingestion every 5 min. The ingestion of water had no effect on discriminative sensitivity. However, the ingestion of solid sucrose had an effect; it maintained discriminant ability in contrast to the protocol without ingestion. The reason for this effect of sucrose is not known; it might be metabolic, hedonic or perhaps something else.
INFLUENCE OF PANEL INCONSISTENCY ON THE OUTCOME OF SENSORY EVALUATIONS FROM DESCRIPTIVE PANELS
Authors: LUNDAHL D.S. , McDANIEL M.R. 
Published: May 2007

ABSTRACT.Different types of panelist by treatment interaction are explored to determine how they influence the outcomes of discrimination tests. The study compares the situations where panelists are considered as fixed or random effects over the range of most testing conditions for small panels (5–15 panelists) that replicate their judgements. Magnitude interaction and nonperceivers or nondiscriminators have minor effects on test outcomes. Cross‐over interaction increases the chances for a type II error, especially when panelists are considered as random effects. False discrimination increases the chances for a type I error when panelists are considered as fixed effects. Applications of methods to reduce the chances for these errors in the testing for differences among treatments are discussed.
EFFECT OF QUANTITY CONSUMED ON MEASURES OF LIKING FOR SALT CONCENTRATIONS IN SOUP
Authors: SHEPHERD R. , FARLEIGH C.A. , WHARF S.G. 
Published: May 2007

ABSTRACT.Two studies are reported on the effect ofingestion on the relative‐to‐ideal ratings of salt in soup. In the first study there was a reduction in the measure of ideal concentration from pre‐ to post‐ingestion, with subjects consuming the soups ad libitum. However, a measure of ideal concentration derived from several small samples presented in each session agreed well with the final post‐ingestion ideal. A measure of most preferred concentration of salt based on total soup consumption was unrelated to the other measures.In the second experiment, the post‐ingestion decrease in most preferred salt concentration was replicated when subjects consumed a fixed quantity of soup. The post‐ingestion ideal was similar to that derived from rating either several small samples in one session or one single small sample per session.
USE OF THE RECEIVER OPERATING CHARACTERISTIC IN THE STUDY OF TASTE PERCEPTION
Authors: IRWIN R. JOHN , HAUTUS MICHAEL J. , STILLMAN JENNIFER A. 
Published: May 2007

ABSTRACTStudies of the Receiver Operating Characteristic (ROC) for taste are reviewed and new data on its shape are presented. What evidence there is suggests that ROCs for taste conform to the normal‐normal equal variance model of signal detection theory. Few ROCs for taste have been reported, probably because the large number of trials required by detection theory makes the task arduous for subjects in taste experiments. However, pooling ratings from several subjects and estimating the parameters of the pooled ROC by jackknife techniques circumvents that problem to some extent. Because experiments on taste are often based on a small number of trials, it is especially useful to determine the standard errors of ROC parameters. Methods for estimating these standard errors, including that of the area measure, p(A), are therefore presented.
RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLES
Authors: GALVEZ FLOR CRISANTA F. , RESURRECCION ANNA V.A. 
Published: May 2007

ABSTRACTTwo commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers’ definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as important.
SENSORY DIFFERENCE TESTING: RANKING R‐INDICES ARE GREATER THAN RATING R‐INDICES
Authors: ISHII R. , VIE A. , O'MAHONY M. 
Published: May 2007

ABSTRACT.R‐index measures obtained by rating and by ranking were compared using a model system. Tne prediction that R‐indices obtained by ranking should exceed values obtained by rating was confirmed for both ranking computations: RJB and RMAT‐
A COMPARISON OF FREE‐CHOICE PROFILING AND THE REPERTORY GRID METHOD IN THE FLAVOR PROFILING OF CIDER
Authors: PIGGOTT J.R. , WATSON M.P. 
Published: May 2007

ABSTRACT.Free‐choice profiling has been used to collect descriptive sensory data from both trained and untrained assessors, though untrained assessors may have difficulty in generating sufficient and adequate descriptors. The more structured repertory grid method has been used as an alternative procedure, and is thought to help assessors in vocabulary development. To compare these two procedures, panels of assessors used them to describe the sensory properties of 25 ciders. Generalized Procrustes analyses of the two data sets provided broadly similar results, but the repertory grid method yielded more descriptors and interpretation of the resulting product space was slightly easier. However, the repertory grid method took slightly longer to carry out, and it was concluded that neither method was clearly superior.
A RESEARCH NOTE: USE OF A SIGNAL DETECTION RANKING ANALYSIS TO MEASURE PREFERENCE FOR COMMERCIAL AND ‘HEALTH MODIFIED’ CAKES
Authors: CHAUHAN J. , O'MAHONY M. 
Published: May 2007

ABSTRACTConsumer preference for a common ‘yellow cake’ prepared from a commercially available cake mix and for three ‘health modified'cakes was measured using signal detection ranking procedures. Consumers found the ranking protocol simple to use, making it a viable alternative to hedonic scaling. Measures of likelihood to choose to eat, after provision of nutritional information about the cakes, showed the same trend as measures of preference taken before. Yet, the dominance of preference for yellow cake over the ‘health modified’ cakes was reduced.
EFFECTS OF TESTING EXPERIENCE ON PERFORMANCE OF TRAINED SENSORY PANELISTS1
Authors: IV EDGAR CHAMBERS , SMITH ELIZABETH A. 
Published: May 2007

ABSTRACTData from an inexperienced and experienced sensory panel with similar training were compared in two experiments, the first on a product class that the experienced panel had tested extensively and the second on a product class unfamiliar to either panel. This study indicates that inexperienced panelists having the same intensive descriptive training as their experienced counterparts can be used on the same panels as experienced testers with little effect on the data. The minimal experience effect found in both experiments in this study was not the result of experience in a specific product category, but appeared to be a more general effect. We hypothesize that thorough training may be more important than experience for increased “reproducibility” in panelists.
SOME UNRESOLVED ISSUES OF CONTROL IN CONSUMER TESTS: THE EFFECTS OF EXPECTED MONETARY REWARD AND HUNGER
Authors: BELL RICK 
Published: May 2007

ABSTRACTConsumer test subjects were split into four groups: (1) Rewarded — told they would receive payment; (2) Unrewarded — told they would not receive payment; (3) Hungry — told not to eat before the test; and (4) Pre‐fed — told to eat a meal before the test. Hedonic responses for four breaded fish samples were collected. The test design was then repeated using microwave popcorn as stimuli. Rewarded subjects and hungry subjects rated samples higher than did either the unrewarded subjects or the pre‐fed subjects. The responses of both the rewarded and the hungry subjects indicated no hedonic differences between samples; but among the unrewarded and the pre‐fed subjects, significant differences between samples were found. Results present a dilemma for those experimenters using acceptance ratings by consumers to guide product development. This paper discusses the issue of whether these, and other unresolved factors, need to be controlled when conducting consumer tests.
GRAPES: A METHOD AND A SAS® PROGRAM FOR GRAPHICAL REPRESENTATIONS OF ASSESSOR PERFORMANCES
Authors: SCHLICH PASCAL 
Published: May 2007

ABSTRACTGRAPES computes individual and global analyses of variance for sensory profiling data, consisting of several sessions in which all the panelists gave scores to all the products for a number of attributes. The fitted model takes into account the session effect. GRAPES summarizes the results by means of graphical assessor scatterplots which allow to check and to compare panelist performances, such as the way of using scale, the reliability, the discrimination power and the agreement with the panel. In addition, GRAPES detects the outliers for each of these criterion. The usefulness of GRAPES for the panel leader will be demonstrated using texture and flavor profiling of 4 restructured steaks by 12 assessors for 15 attributes. The SAS® program GRAPES, available by e‐mail from the author, requires the SAS/BASE®, SAS/STAT®, SAS/GRAPH® and SAS/IML® softwares.
COMPUTERIZED PANEL TRAINING: EFFECTS OF USING GRAPHIC FEEDBACK ON SCALE USAGE
Authors: KUESTEN C.L. , McLELLAN M.R. , ALTMAN N. 
Published: May 2007

ABSTRACTA well‐trained panel is a valuable tool for describing and quantifying characteristics of a food product. This research was undertaken to study the effects of feedback during panel training. A computerized system was designed using the Macintosh computer to gather data and provide panelists with individualized instruction and immediate graphic feedback. Two levels of feedback (with or without) were delivered to the panelists over a 2‐week training period. Feedback consisted of correct response for discrimination testing and a graph displaying means and deviations for scaled data.Results showed an expansion in the use of the line scale and an increase in precision across trials. No notable change in magnitude estimation sample scores was observed across feedback conditions; however, deviations were lower following feedback. Although exposure/practice alone provided similar changes, further differences were affected with graphic feedback. Results suggested individualized computer assisted instruction with graphic feedback may provide an efficient and effective tool to complement existing panel training techniques.
EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE
Authors: ROSETT TERRI ROBERTSON , KLEIN BARBARA P. 
Published: May 2007

ABSTRACTMultidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST‐2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+) as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.
TIME‐INTENSITY PROPERTIES OF SWEET AND BITTER STIMULI: IMPLICATIONS FOR SWEET AND BITTER TASTE CHEMORECEPTION
Authors: GUINARD JEAN‐XAVIER , HONG DOREEN Y. , BUDWIG CHRIS 
Published: May 2007

ABSTRACTInterindividual differences in sweet and bitter taste sensitivity were investigated using time‐intensity (TI) measurements and multivariate statistics. TI profiles were obtained in triplicate from 25 subjects for 23 sweet and/or bitter stimuli first matched to be approximately equi‐intense to 200 mM NaCl. Sweet stimuli, except for the larger sweeteners, were less persistent, and required less time to reach maximum intensity than bitter stimuli. The results of principal component (PCA) and cluster (CA) analyses of the stimuli X subjects matrices for maximum intensity (Imax), time to maximum intensity (Tmax), total duration (Tdur), and area under the curve (Area) suggest that sweet and bitter stimuli do not share common receptors; and that there are at least two receptor mechanisms each for sweet taste (one for sugars and other small compounds, and the other for large sweeteners) and bitter taste (one for PTC/PROP and one for other bitter compounds).