bluuebunny/crossref_metadata_2025_split huggingface dataset:
EVALUATION OF WINE COMPETITION JUDGE PERFORMANCE USING PRINCIPAL COMPONENT SIMILARITY ANALYSIS
Authors: SCAMAN CHRISTINE H. , DOU J. , CLIFF MARGARET A. , YUKSEL DOGAN , KING MARJORIE C. 
Published: May 2007

ABSTRACTPrincipal component similarity (PCS) analysis was used to evaluate judge performance from a wine competition. Data were analyzed for five international judges and seven wine makers, for 42 white, 30 red and 25 specialty wines, using a 20‐point quality scoring system. Principal similarity plots were used to group judges according to judging 'style’ and to identify outliers, for each wine category. Judge groupings were consistent when three different references were used; however, the most interpretable PCS plot was obtained when the overall mean‐judge‐score was used as the reference. Results from PCS were compared to principal component analysis (PCA). PCS analysis allowed the information from all significant principal components to be graphically represented in two dimensions and was more successful in classifying judges than plots based on the first three principal components. The technique of PCS is an important complement to existing methodologies, and can provide wine competition coordinators with an objective technique for judge evaluation and selection.
SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSIS
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper presents a set of analyses on sensory directional attributes used to rate experimentally designed pizza products. Consumers may or may not know the ‘optimal’ sensory level of attributes for pizza, so that the usefulness of the sensory directional varies by attribute. Furthermore, the sensory magnitude of each sensory directional attribute varies, as shown by the slope (B) relating the two attributes (Sensory Magnitude = A + B (Directional Rating)). The study incorporated sensory directionals into evaluation of products varied according to an experimental design. The optimal product emerging from the design does not necessarily exhibit a sensory directional profile where all attributes are ‘on target’, nor does a product whose sensory attributes are all on ‘target’ exhibit the highest level of liking.
SENSORY AND INSTRUMENTAL FLAVOR ANALYSES OF CHEESE CURD COCULTURED WITH SELECTED YEAST AND BACTERIA
Authors: MARTIN NATHALIE , BERGER CELINE , SPINNLER HENRY E. 
Published: May 2007

ABSTRACTRelationships between odor properties and volatile chemical composition were explored on 39 cocultures of three different yeasts, three Geotrichum candidum and five bacteria, commonly used in bacteria and mold surface ripened cheese. Sensory profiling was performed by ten trained judges by scoring the intensity of 14 odor attributes. At the same time, the volatile compounds of the cocultures were extracted and analyzed by dynamic headspace gas chromatography and mass spectrometry. Sensory and instrumental data were compared and correlated using correlation analysis and partial least squares regression analysis. The sample plot including the whole set of samples evidenced a clustering of the associations containing the yeast strain Kluyveromyces lactis and any bacteria. They developed strong fruity olfactory notes related to their high content of ethyl esters and various alcohols. The sample plot on a restricted set of samples evidenced the fruity characteristics of Debaryomyces hansenii and bacteria associations and the cheesy odors of Yarrowia lipolytica and Geotrichum candidum cocultures that produced sulfur compounds.
INFLUENCE OF GLASS SHAPE ON WINE AROMA
Authors: DELWICHE J.F. , PELCHAT M.L. 
Published: May 2007

ABSTRACTDifferences in the physical shape of glasses could potentially influence proportions of aromatic compounds trapped in the headspace of a wine glass, altering the perception of a wine. Blindfolded, naïve subjects assessed the aroma of a California Cabernet Sauvignon presented in 4 different glasses. Two of these were from a speciality line of crystal wine glasses, one designed for Chardonnay, the other for Bordeaux/Cabernet Sauvignon. A restaurant‐style wine glass and a leaded crystal goblet were the remaining vessels used. The nonexpert judges assessed wine aroma for total intensity, fruitiness, vinegariness, oakiness, and mustiness, as well as liking.The only significant difference found in the aroma intensity ratings was for the Bordeaux glass, which was rated as having a significantly lower total intensity than the other three glasses. However, several significant correlations were found between the attribute intensity ratings and physical characteristics of the glasses. This suggests that the glass does have a limited, but subtle, impact upon the olfactory experience of wines.
TASTE ACUITY IN THE ELDERLY: THE IMPACT OF THRESHOLD, AGE, GENDER, MEDICATION, HEALTH AND DENTAL PROBLEMS
Authors: SANDERS OLA GOODE , AYERS JANELLA V. , OAKES SYLVIA 
Published: May 2007

ABSTRACTThis study was designed to assess taste threshold and investigate the effect of age, dental problems, health disorders/diseases and multiple medications on the distortion of taste and to determine if the loss of taste increases with age. One hundred seven elderly from rural congregate feeding sites and senior centers in Northern Alabama volunteered to participate in this study. Water solutions of varying concentrations for sweet, salty, sour, and bitter were prepared to determine recognition thresholds and test the effect of other factors on the ability to taste. A questionnaire was administered to each elderly volunteer to assess overall health. Results indicated that there was no significant age difference for the basic taste sensations, except for sweetness. Gender, dental problems, health disorders, diseases and multiple uses of medications did not significantly affect taste threshold. The basic was a decrease in taste threshold independent of any extraneous factors.
CHILDREN AND “ TWEEN” ACCEPTANCE OF SINGLE CANDY COLORS AND TWO‐COLOR COMBINATIONS
Authors: MOSKOWITZ HOWARD 
Published: May 2007

ABSTRACTThis research note shows the reaction of children (ages 8‐14) to candy colors in a computer‐aided visual inspection task. Children like most of the single colors more than the two‐color combinations. There are major differences in the acceptance patterns of the different stimuli by age, so that one cannot make blanket statements about acceptance across all age groups. The panelists of different ages show different scaling behaviors, with younger children showing slight polarizing towards using the top of the liking scale, and “ tweens” (ages 12–14) showing polarization towards the middle points of the liking scale.
SENSORY EVALUATION OF SHERRY WINE VINEGAR
Authors: TESFAYE W. , GARCÍA‐PARRILLA M.C. , TRONCOSO A.M. 
Published: May 2007

ABSTRACTSherry wine vinegar is a highly appreciated product due to its sensory properties which are acquired thanks to its aging in wood. Despite its relevance, studies involving aging of vinegars are scarce. In this paper, sensorial characteristics of Sherry wine vinegar had been studied during aging. Samples were obtained by acetifying Sherry wine in the laboratory and aging them in oak wood casks for two years. By means of triangle tests, significative differences have been found among vinegars aged 0, 6, 12, 18 and 24 months. In order to obtain more information descriptive analysis was performed. Sherry wine vinegars were described on the basis of the attributes previously selected and from these results their spider charts were drawn. The remaining alcoholic degree of vinegars plays an important role in the ethyl acetate and woody aroma components. Overall impression, aroma intensity and quality clearly increase with aging.
DESCRIPTIVE ANALYSIS, CONSUMER CLUSTERS AND PREFERENCE MAPPING OF COMMERCIAL MAYONNAISE IN ARGENTINA
Authors: SANTA CRUZ MARÍA JOSÉ , MARTÍNEZ M. CAROLINA , HOUGH GUILLERMO 
Published: May 2007

ABSTRACTThe objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters.
DIFFICULTIES AND A WAY OUT: A BAYESIAN APPROACH FOR SENSORY DIFFERENCE AND PREFERENCE TESTS
Authors: BI JIAN 
Published: May 2007

ABSTRACTThere are some theoretical difficulties in the philosophy and methodology of sensory difference and preference tests. The difficulties lie in the assumption that the subjects have the same response ability, which is in conflict with psychological ideas about the processes of perception and decision. A Bayesian approach may overcome these difficulties by treating the parameter of proportion as a random variable. This paper presents a Bayesian approach for analysis of data from such sensory tests.
DRINKING HOT COFFEE: WHY DOESN'T IT BURN THE MOUTH?
Authors: LEE HYE‐SEONG , CARSTENS E. , O'MAHONY M. 
Published: May 2007

ABSTRACTCoffee served at temperatures recommended by the hospitality and food literatures for brewing and holding are above thermal pain and damage thresholds. Yet, consumers do not report pain or damage on drinking coffee at such temperatures. To investigate this discrepancy, the temperature of hot coffee before and during sipping was investigated for 18 subjects. Coffee temperature was continuously monitored by thermocouples in the cup, in the coffee bolus in the oral cavity and on the surface of the tongue. There was minimal cooling as the coffee entered the mouth from the cup, yet the coffee temperature was still above threshold for inducing burn damage. It is hypothesized that during drinking, the bolus of hot coffee is not held in the mouth long enough to heat the epithelial surfaces sufficiently to cause pain or tissue damage.
STRUCTURED AND UNSTRUCTURED 9‐POINT HEDONIC SCALES: A CROSS CULTURAL STUDY WITH AMERICAN, JAPANESE AND KOREAN CONSUMERS
Authors: YAO EMILY , LIM JUYEON , TAMAKI KAZUHIKO , ISHII RIE , KIM KWANG‐OK , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTThe range of scores elicited by a structured, an unstructured and a ‘labels‐only’version of the 9‐point hedonic scale were compared using consumers from USA, Japan and Korea. It was found that the unstructured scale elicited a wider range of scores for American and Japanese consumers. After correction for hedonic ranges, it was found that Japanese had smaller ranges of scores on all three scales, although the effect was less pronounced for the unstructured scale. The Korean consumers were the exception. Their ranges were less than Americans but their ranges on the unstructured scale did not increase. The results were discussed in terms of the effects of inhibition of use of categories by the scale labels, effects of translation from the English, psychophysical style and order effects.
PSYCHOPHYSICAL PROPERTIES OF MECHANICAL ORAL IRRITATION
Authors: WALKER SHANE , PRESCOTT JOHN 
Published: May 2007

ABSTRACTA number of commonly consumed fruits and vegetables (e.g., kiwifruit, pineapple and taro) cause oral irritation, and there is anecdotal evidence that this influences the acceptability of such products. In each of these foods, oral irritation is produced by free crystalline calcium oxalate (raphides). The psychophysics of the mechanical oral irritation caused by raphides was studied in two experiments using a model system based on kiwifruit. In the first experiment, the location of irritant sensations and perceived intensity of the irritation caused by suspensions of raphides were determined using a ten‐member trained sensory panel. Stinging and numbing were found to increase significantly with increasing concentrations of raphides. Stinging occurred principally on the tongue as well as in the throat and numbing principally on the tongue. The number of oral areas irritated was shown to increase with raphide concentration and to decrease over a 60‐min period. In the second experiment, sugars (fructose, sucrose, glucose and inositol), acids (citric, malic and quinic) and an enzyme (actinidin) were added to the model to examine interactions between these chemical stimuli and the mechanical action of the raphides. Addition of acids to the model was shown to enhance irritation in addition to increasing sourness and suppressing sweetness. The addition of actinidin had no significant effects on irritation or tastes. It is suggested that acidity may aggravate irritation at low raphide concentration, but beyond a critical level of mechanical irritation the presence of acids has little additional effect. These results provide the first detailed data of the psychophysics of mechanical oral irritation in food, and have important implications for producing foods with lower levels of irritation and increased acceptability.
THE ROLE OF THE KNOWLEDGE OF COLOR AND BRAND NAME ON THE CONSUMER'S HEDONIC RATINGS OF TOMATO PUREES
Authors: MONACO R. DI , CAVELLA S. , IACCARINO T. , MINCIONE A. , MASI P. 
Published: May 2007

ABSTRACTThe objective of study was to assess the influence of the knowledge of color and brand name on consumer response to tomato purees. From focus group interviews it was found that taste and odor of fresh tomato were the most important drivers of consumer choice. To quantify that information a questionnaire was developed and it was submitted to fifty consumers of tomato puree. The questionnaires answers confirmed those coming from the focus group, although same discrepancies were found with those derived from the consumer test. Results showed that color and brand name seemed to be more important than taste and odor of fresh tomato, in fact those attributes, when consumers were tasting samples, affected not only hedonic judgments but sensory perception as well. Finally physico‐chemical parameters derived from instrumental measurements have been compared to sensory data by means of PCA in order to validate the consumers’assessment of sensory attributes of tomato puree.
CONSUMERS REPORT PREFERENCES WHEN THEY SHOULD NOT: A CROSS‐CULTURAL STUDY
Authors: MARCHISANO CRISTINA , LIM JUYUN , CHO HYUNG SUK , SUH DONG SOON , JEON SEON YOUNG , KIM KWANG OK , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTIf a chi‐squared analysis were to be performed to determine whether preferences were significant in a paired preference test, the appropriate expected frequencies in the analysis would represent those that would occur should the consumers have no preference. One way of determining these ‘no preference’frequencies, for a particular test situation, would be to note the preference responses obtained when the stimuli were putatively identical. Over 2000 consumers were given paired preference tests in which the stimuli were putatively identical. Response conditions and consumer groups were varied and the proportions of preference and no preference responses were noted. In a preliminary experiment, further research was seen to be justified when for putatively identical stimuli, judges did not exclusively express lack of preference; many expressed a preference for one or other of the stimuli. Further experiments were conducted using a written response condition and putatively identical potato chips (potato crisps) as stimuli. Using a single ‘no preference’option, variation in the placement of this option at either first, second or third place on the response sheet had no significant effect on the response frequencies. The proportion of ‘no preference’responses was approximately 30% in all cases. A previously reported 40‐20‐40 distribution was not always confirmed. The experiment was repeated with Korean consumers; these had fewer ‘no preference’responses. Deriving preferences from hedonic scales, rather than having judges respond to preference options, increased the proportion of ‘no preference’responses, with American judges still having more than Korean judges. Yet there are logical objections to extracting preference data from hedonic scales. Increasing the number of ‘no preference’options to two or three, had the effect of increasing the number of ‘no preference’responses up to as much as approximately 60%. Extending the results to Koreans, using two ‘no preference’options, it was seen that only the judges in an anonymous response condition had significantly fewer ‘no preference’responses than Americans. The use of these response frequencies as expected frequencies in chi squared analyses was illustrated, after adjustments for counterbalancing.
Maps Narratives and Trails: Performativity, Hodology and Distributed Knowledges in Complex Adaptive Systems – an Approach to Emergent Mapping
Authors: TURNBULL DAVID 
Published: May 2007

AbstractIf maps are conceived as representations of reality or as spatially referenced data assemblages, a dilemma is raised by the nature of Indigenous knowledge traditions and multiple ontologies. How can differing knowledge traditions, differing ways of mapping be enabled to work together without subsumption into one common or universal ontology? The paper explores one way of handling this dilemma by reconceiving mapping and knowing performatively and hodologically. It is argued that one way in which differing knowledge traditions can interact and be mutually interrogated is by creating a database structured as distributed knowledge and emulating a complex adaptive system. Through focusing on the encounters, tensions and cooperations between traditions and utilising the concept of cognitive trails‐ the creation of knowledge by movement through the natural and intellectual environment – the socially distributed performative dimensions of differing modes of spatially organised knowledges can then be held in a dialogical tension that enables emergent mapping.
Insight into heterogeneity in cell-surface hydrophobicity and ability to degrade hydrocarbons among cells of two hydrocarbon-degrading bacterial populations
Authors: Obuekwe Christian O. , Al-Jadi Zamya K. , Al-Saleh Esmaeil 
Published: May 2007

The sequential bacterial adherence to hydrocarbons (BATH) of successive generations of hydrophobic fractions of Paenibacillus sp. R0032A and Burkholderia cepacia gave rise to bacterial populations of increasing cell-surface hydrophobicity. Thus, hydrophobicity of the first generation (H1) was less than that of the second generation (H2), which was less than that of the third generation (H3). Beyond H3, the hydrophobic populations became less stable and tended to lyse in hexadecane after violent (vortex) agitation, resulting in an apparent decline in BATH value. The exhaustively fractionated aqueous-phase population (L) was very hydrophilic. The overall cell-surface distribution of the population was L < parental strain < H1 < H2 < H3. The ability to degrade crude oil, hexadecane, or phenanthrene matched the degree of cell-surface hydrophobicity: L < P < H1 < H2 < H3. Thus, in natural populations of hydrocarbon-degrading Paenibacillus sp. R0032A and B. cepacia, there is a heterogeneity in the hydrophobic surface characteriistics that affects the ability of cells to use various hydrocarbon substrates.
Potential of plant extracts in combination with bacterial antagonist treatment as biocontrol agent of red rot of sugarcane
Authors: Jayakumar V. , Bhaskaran R. , Tsushima S. 
Published: May 2007

Plant extracts and antifungal microorganisms were tested singly and in combination for biocontrol of sugarcane red rot disease ( Colletotrichum falcatum ) using two sugarcane ( Saccharum officinarum L.) cultivars, CoC671 and CoC92061, in pot and field experiments. Leaf extracts of Abrus precatorius and Bassia latifolia and the rhizome extract of Curcuma longa reduced Colletotrichum falcatum mycelial growth by 80%, 58%, and 57%, respectively. Although sugarcane- planting materials (setts) treated individually with either Pseudomonas fluorescens Md1 or A. precatorius in pot experiments had the lowest incidences of red rot, 20.1% and 24.2%, respectively, none of the plant extracts were effective in the field. In contrast, when the two varieties were tested separately in two field locations, the setts treated with A. precatorius in combination with a spray or soil application of P. fluorescens Md1 had the lowest incidence of red rot in both locations, e.g., 3.1% and 3.4% incidence for CoC92061 in one location, and had a similar response to the chemical control. The results suggest the applicability of plant-based extracts for the suppression of sugarcane red rot disease in the field as an environment-friendly tool in combination with antagonists.
Differential expression of Rho1GTPase and Rho3GTPase during isotropic and polarized growth of Mucor circinelloides
Authors: de la Cruz Javier O. , García-Soto Jesús , Uriostegui Citlali , Carranza Lorena , Novoa Guadalupe , Reyna Georgina , Martínez-Cadena Guadalupe 
Published: May 2007

Evidence has been obtained that indicates the presence of small 22 kDa GTP-binding Rho proteins through ADP-ribosylation by Clostridium botulinum C3 exotoxin in Mucor circinelloides . Rho protein was detected at all stages of growth studied. During polarized growth, both under aerobic conditions and during the yeast–mycelia transition, the radiolabeling of the [32P]ADP-ribosylated protein increased when tube formation occurred and decreased as the hyphae branched. However, when Mucor grew isotropically, the Rho protein band was thick and its intensity did not vary significantly even after bud formation and separation of daughter cells. Crude extracts of yeast and mycelial cells exhibited a broad 22 kDa band of the [32P]ADP-ribosylated Rho protein that was resolved into a protein with a pI of 6.0, after two-dimensional electrophoresis, corresponding to the Rho1p homolog. Furthermore, [32P]ADP-ribosylated Rho protein from soluble and particulate extracts of multipolarized mycelial cells obtained from the yeast–mycelia transition was separated into two proteins with pI of 6.0 and 6.4, respectively, after two-dimensional electrophoresis. These correspond to the Rho1p and Rho3p homologs, respectively. Therefore, our results show that an increase in Rho accumulation is associated with polarized growth.