bluuebunny/crossref_metadata_2025_split huggingface dataset:
WHEELCHAIR‐MODIFIED SENSORY BOOTHS DO NOT INFLUENCE EVALUATION OF CHOCOLATE PUDDING
Authors: CAMIRE MARY ELLEN , DOUGHERTY MICHAEL P. 
Published: May 2007

ABSTRACTThe objective of this study was to demonstrate that the dimensions of a sensory booth modified to comply with the Americans with Disabilities Act of 1990 (ADA) guidelines have no impact on consumer evaluations of chocolate pudding. One set of booths each were constructed per ASTM and ADA guidelines. Control pudding was prepared according to package directions with 2% fat milk; other treatments were modified with red food coloring, sugar or nonfat milk. Twenty‐four panelists evaluated instant chocolate puddings in directional difference and hedonic tests in each type of booth. Booth type and test date had no effect on judgments.
THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY
Authors: PURDY JOANNA M.A. , ARMSTRONG GILLIAN A. , McILVEEN HEATHER 
Published: May 2007

ABSTRACTThis study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non‐modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).A Friedman Two‐Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P<0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
RETRACTED: SENSORY SUGGESTIVENESS AND LABELING: DO SOY LABELS BIAS TASTE?1
Authors: WANSINK BRIAN , PARK SE‐BUM 
Published: May 2007

ABSTRACTCan labels suggestively influence sensory perceptions and taste? Using a “ Phantom Ingredient” taste test, we show that the presence or absence of a labeled ingredient (soy) and the presence or absence of a health claim negatively bias taste perceptions toward a food erroneously thought to contain soy. We found a label highlighting soy content made health claims believable but negatively influenced perceptions of taste for certain segments of consumers. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for those who work with soybean products.
A COMPARISON BETWEEN PAPER AND COMPUTERIZED BALLOTS AND A STUDY OF SIMULATED SUBSTITUTION BETWEEN THE TWO BALLOTS USED IN DESCRIPTIVE ANALYSIS1
Authors: SWANEY‐STUEVE MARIANNE , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTMany researchers have compared results from experiments using paper ballots and computer ballots, yet few have studied the interchangeability of the two data collection methods. If computers fail between sessions of an experiment, one would like to be able to use paper ballots for that session with some confidence that the experimental results will not be affected. The objective of this study was to determine if ballot type had a significant influence on descriptive analysis results. Multivariate analysis of variance indicated no significant differences (P<0.05) between ballot types. No significant sample * ballot interactions were found from the univariate analysis of variance. Mann Whitney nonparamatric tests found that substituting paper ballots for computer ballots in a single session did not significantly alter experimental results. One can conclude from this experiment that if a situation occurs forcing panelists to use an alternative ballot, the results probably will not be significantly affected.
DATA ANALYTICAL METHODOLOGIES IN THE DEVELOPMENT OF A VOCABULARY FOR EVALUATION OF MEAT QUALITY
Authors: O'SULLIVAN M.G. , BYRNE D.V. , MARTENS H. , MARTENS M. 
Published: May 2007

ABSTRACTPork patties from M. longissimus dorsi and M. psoas major were used by a sensory panel to develop a descriptive vocabulary to describe warmed‐over flavor development. The patties were made from meat from animals supplemented with one of four dietary treatments, (I) control diet, (II) supplemental iron (7 g iron (II) sulfate/kg feed), (III) supplemental vitamin E (200 mg dl‐α‐tocopherol acetate/kg of feed) and (IV) supplemental vitamin E + supplemental iron. The sample set used for training reflected the variation in muscle type and degree of warmed‐over flavor development (day 1 and 5). The sensory terms selected had to be relevant to the samples, discriminate between the samples, have cognitive clarity and be nonredundant. Based on these selection criteria an initial training list of 36 sensory terms consisting of odors, flavors, basic tastes and aftertastes was developed in a pretrial using experts with product knowledge. This list constituted the start of training the panel. Principle Component Analysis (PCA) and assessor suggestions were used for reducing the number of terms and after 5 days of training this list was reduced to 21 sensory terms. The discriminative ability of the sensory panel improved over the course of sensory training and was quantified by using the mean assessor signal to noise ratios (S/N) for the sensory terms for each training session. This signal to noise ratio is essentially the total initial variance divided by the residual cross‐validated variance. Subsequent detailed multivariate analysis found that the bilinear descriptor leverage was a particularly efficient method for term reduction.
THE EFFECT OF SOME BEVERAGES ON THE PERCEPTION OF SUCCEEDING BASIC TASTES
Authors: AHN NINA , FRØST MICHAEL BOM , FRANDSEN LISE WOLF , DIJKSTERHUIS GARMT , MARTENS MAGNI 
Published: May 2007

ABSTRACTThe objective of this study was to investigate the effect beverages have on subsequently perceived basic tastes. Two types of milk, Cola and water were used to rinse the mouth prior to conducting a Time Intensity study with basic taste solutions. From this some effects of the prior beverage onto the TI parameters was found. Especially Cola showed an effect on the intensity of the subsequently tasted sweet taste, and whole milk showed a stronger effect than skim milk. The effects showed both in size and timing of the basic taste intensities.
USE OF SENSORY EVALUATION FOR MEASURING DEODORIZING EFFECTS OF AN AIR CONDITIONER
Authors: KIM SANG SOOK , RHYU MIE RA , LEE SUNG HWA 
Published: May 2007

ABSTRACTThe application of sensory methodology for measuring deodorizing effect of an air conditioner equipped with electric plasma was introduced. Deodorizing effect was measured using chemical and sensory methods at different time (0, 30 and 60 min) and mode (control, blowing and cooling) of an air conditioner. Smoke from a roll of cigarette in a closed room was used as a source of odor and the concentrations of acetic acid and ammonia were measured as odorous chemical components. As one of the sensory methods triangle test was used and as a first step to obtain deodorizing effects by triangle test, the threshold of each panelist was obtained as the log dilution ratio of odor concentration at which the difference from odorless air was detected. The odor concentration at each time and mode was calculated using the threshold of the panel and the deodorizing effect was obtained on the basis of the odor concentration. In addition to a triangle test, scaling methods such as category scaling or magnitude estimation were used to measure deodorizing effect of an air conditioner. Deodorizing effects by scaling methods were calculated based on odor intensity with time at each mode. The regression analysis was done between the efficacy of deodorizing effect by sensory test and those by acetic acid and ammonia, the R2 values of the regression equations for triangle test, category scale, and magnitude estimation were 0.84, 0.72 and 0.69, respectively. Deodorizing effect by triangle test explained the decrease of acetic acid and ammonia better than those by category scaling or magnitude estimation while high cost and time consuming labor involved in triangle tests reduced the merit. The results of this study demonstrated that various sensory methods could be used to measure deodorizing effect of air conditioners and further researches on fast and reliable methods are needed to establish the official procedures.
AGREEMENT AND RELIABILITY ASSESSMENTS FOR PERFORMANCE OF SENSORY DESCRIPTIVE PANEL
Authors: BI JIAN 
Published: May 2007

ABSTRACTIn the present paper, two indices, agreement coefficient and reliability coefficient, are introduced and proposed to measure quality of ratings data given by a sensory descriptive panel. Agreement coefficient describes variation of ratings for a single target (product), whereas reliability coefficient reflects discrimination ability of a descriptive panel for a sample of products. The two indices, which profoundly describe inherent characteristics of ratings data, are based on classical reliability theory and recent advances in psychological measurement. In the paper, estimates and tests for the two indices are provided. Confidence intervals for the indices are derived. A space with the two indices as dimensions, which is referred as rating quality space, gives visual presentation of performances of a descriptive panel or individual panelists. Numerical examples illustrate the use and interpretation of the indices.
USING ANDERSON'S STATISTIC TO COMPARE DISTRIBUTIONS OF CONSUMER PREFERENCE RANKINGS
Authors: BROCKHOFF P.B. , BEST D.J. , RAYNER J.C.W. 
Published: May 2007

ABSTRACTAnderson's statistic, which compares distributions of ranks, is generalized to cope with tied rankings. A simple example is given to illustrate the calculations involved. In market research work it is often important to compare distributions as well as mean values. Comparison of distributions can indicate either market segmentation or product variability.
MONITORING TASTE PANEL EFFICIENCY DURING EVALUATION OF THE SENSORY QUALITY OF RONCAL CHEESE
Authors: MENDÍA C. , LARRÁYOZ P. , ORDÓÑEZ A.I. , IBÁÑEZ F.C. , TORRE P. 
Published: May 2007

ABSTRACTA statistical study was performed on the scores awarded by a taste panel over a full Roncal cheese manufacturing season. The panel evaluations were part of a quality control program carried out on that cheese under the auspices of the Appellation of Origin for Roncal cheese by panelists previously trained and qualified as proficient. Analysis of variance and factor analysis were performed to examine variability for the different attributes and the influence of such factors as cheesemaking plant and the manufacturing season and also to monitor panel reliability. The results indicated that the attributes associated with the descriptor “characteristic” had the highest variability; these attributes were characteristic odor, characteristic aroma, characteristic texture, characteristic flavor, and characteristic aftertaste. Cheesemaking plant was the factor that had the greatest effect on variability. Factor analysis and exploratory box plot data analysis were used to detect discrepancies between individual assessors and the rest of the panelists.
EFFECT OF HEALTH CONCERN AND CONSUMPTION PATTERNS ON MEASURES OF SWEETNESS BY HEDONIC AND JUST‐ABOUT‐RIGHT SCALES
Authors: BOWER JOHN A. , BOYD RACHEL 
Published: May 2007

ABSTRACTAn established disparity between hedonic scales and just‐about‐right (JAR) measures, important for product development procedures, was examined for sweetness in lemonade by consumer groups divided on the basis of health concern level and consumption patterns related to sweet foods, regular and diet drinks and ‘healthy eating’. The disparity was demonstrated by all subgroups in that the JAR scale identified a lower sucrose concentration as nearest ‘just right’compared to that identified as ‘most liked’by the hedonic scale. Regression analysis predicted lower optimum sweetness for the JAR than the hedonic scale. For subjects who completed both tests the disparity was significantly different from zero. Trends of differences in response on both scales and for the disparity according to health concern and consumption patterns were demonstrated graphically. Few of these effects were statistically significant, but the differences in disparity level could justify market segmentation of drink products with different sucrose levels.
TEXTURE‐FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR
Authors: KORA ENKELEJDA PAÇI , LATRILLE ERIC , SOUCHON ISABELLE , MARTIN NATHALIE 
Published: May 2007

ABSTRACTThe influence of thickening agent (0 and 7g/L), mechanical treatment (low and high) and flavoring agent concentration (2.2 to 63.2 μL/kg) on texture, taste and aroma of low fat stirred yogurts was investigated through sensory profiling by a panel of ten subjects trained on 13 attributes. Two assessment conditions were used: either in the presence or in the absence of olfactory perception (nostrils closed with nose clips). Sensory differences were greater for texture than for the other perception modalities. Olfactory perception enhanced yogurt astringency. If both thickener addition and mechanical treatment influenced texture attributes and rheology, the second factor had the strongest effect. Texture attributes were highly correlated with rheological parameters. Increasing flavoring agent concentration tended to decrease thickness and the addition of thickening agent depressed green apple notes and sweet taste, suggesting texture/flavor interactions.
An Interwoven Learning Exchange: Transforming Research‐Teaching Relationships in the Top End, Northern Australia
Authors: WRIGHT SARAH , SUCHET‐PEARSON SANDIE , LLOYD KATE 
Published: May 2007

AbstractIn this paper, we explore processes of learning through a focus on relationships. Situated within the context of our research on educational tourism with Indigenous tour operators in the Northern Territory, we examine the relationships built between three groups: ourselves, Indigenous tour operators and undergraduate university students. We develop a conceptualisation of teaching and research as an interwoven learning exchange characterised by multi‐directional learning experiences within which all collaborators teach, research and learn. By viewing all contributors, including ourselves, as active and multiple situated co‐learners, we begin a process of recognising and reconfiguring power relationships. We reflect on how an interwoven learning exchange may bring new subjectivities into being through transformed research‐teaching relationships.
Chemical modification results in hyperactivation and thermostabilization ofFusarium solaniglucoamylase
Authors: Bhatti Haq Nawaz , Rashid M. Hamid , Asgher Muhammad , Nawaz Rakhshanda , Khalid A.M. , Perveen Raheela 
Published: May 2007

Chemical modification of carboxyl groups of glucoamylase from a mesophilic fungus, Fusarium solani , was carried out using ethylenediamine as nucleophile in the presence of water-soluble 1-ethyl-3(3-dimethylaminopropyl)carbodiimide. Modification brought about a dramatic enhancement of catalytic activity and thermal stability of glucoamylase. Temperature and pH optima of ethylenediamine-coupled glucoamylase (ECG) increased as compared with those of native enzyme. The specificity constant (kcat/Km) of native, ECG-2, ECG-11, and ECG-17 was 136, 173, 225, and 170, respectively, at 55 °C. The enthalpy of activation (ΔH*) and free energy of activation (ΔG*) for soluble starch hydrolysis were lower for the chemically modified forms. All of the modified forms werestable at higher temperatures and possessed high ΔG* against thermal unfolding. The effects of α-chymotrypsin and subtilisin on the modified forms were activating as compared with native. Moreover, denaturation of ECG-2, ECG-11, and ECG-17 in urea at 4 mol·L–1also showed an activation trend. A possible explanation for the thermal denaturation of native and increased thermal stability of ECG-2, ECG-11, and ECG-17 at higher temperatures is also discussed.
Multiscale Variability of the Flow during the North American Monsoon Experiment
Authors: Johnson Richard H. , Ciesielski Paul E. , McNoldy Brian D. , Rogers Peter J. , Taft Richard K. 
Published: May 2007

Abstract
The 2004 North American Monsoon Experiment (NAME) provided an unprecedented observing network for studying the structure and evolution of the North American monsoon. This paper focuses on multiscale characteristics of the flow during NAME from the large scale to the mesoscale using atmospheric sounding data from the enhanced observing network.
The onset of the 2004 summer monsoon over the NAME region accompanied the typical northward shift of the upper-level anticyclone or monsoon high over northern Mexico into the southwestern United States, but in 2004 this shift occurred slightly later than normal and the monsoon high did not extend as far north as usual. Consequently, precipitation over the southwestern United States was slightly below normal, although increased troughiness over the Great Plains contributed to increased rainfall over eastern New Mexico and western Texas. The first major pulse of moisture into the Southwest occurred around 13 July in association with a strong Gulf of California surge. This surge was linked to the westward passages of Tropical Storm Blas to the south and an upper-level inverted trough over northern Texas. The development of Blas appeared to be favored as an easterly wave moved into the eastern Pacific during the active phase of a Madden–Julian oscillation.
On the regional scale, sounding data reveal a prominent sea breeze along the east shore of the Gulf of California, with a deep return flow as a consequence of the elevated Sierra Madre Occidental (SMO) immediately to the east. Subsidence produced a dry layer over the gulf, whereas a deep moist layer existed over the west slopes of the SMO. A prominent nocturnal low-level jet was present on most days over the northern gulf. The diurnal cycle of heating and moistening (Q1 and Q2) over the SMO was characterized by deep convective profiles in the mid- to upper troposphere at 1800 LT, followed by stratiform-like profiles at midnight, consistent with the observed diurnal evolution of precipitation over this coastal mountainous region. The analyses in the core NAME domain are based on a gridded dataset derived from atmospheric soundings only and, therefore, should prove useful in validating reanalyses and regional models.
Changes in Vegetation Condition and Surface Fluxes during NAME 2004
Authors: Watts Christopher J. , Scott Russell L. , Garatuza-Payan Jaime , Rodriguez Julio C. , Prueger John H. , Kustas William P. , Douglas Michael 
Published: May 2007

Abstract
The vegetation in the core region of the North American monsoon (NAM) system changes dramatically after the onset of the summer rains so that large changes may be expected in the surface fluxes of radiation, heat, and moisture. Most of this region lies in the rugged terrain of western Mexico and very few measurements of these fluxes have been made in the past. Surface energy balance measurements were made at seven sites in Sonora, Mexico, and Arizona during the intensive observation period (IOP) of the North American Monsoon Experiment (NAME) in summer 2004 to better understand how land surface vegetation change alters energy flux partitioning. Satellite data were used to obtain time series for vegetation indices and land surface temperature for these sites. The results were analyzed to contrast conditions before the onset of the monsoon with those afterward. As expected, precipitation during the 2004 monsoon was highly variable from site to site, but it fell in greater quantities at the more southern sites. Likewise, large changes in the vegetation index were observed, especially for the subtropical sites in Sonora. However, the changes in the broadband albedo were very small, which was rather surprising. The surface net radiation was consistent with the previous observations, being largest for surfaces that are transpiring and cool, and smallest for surfaces that are dry and hot. The largest evaporation rates were observed for the subtropical forest and riparian vegetation sites. The evaporative fraction for the forest site was highly correlated with its vegetation index, except during the dry spell in August. This period was clearly detected in the land surface temperature data, which rose steadily in this period to a maximum at its end.
Identification of genomic classifiers that distinguish induction failure in T-lineage acute lymphoblastic leukemia: a report from the Children's Oncology Group
Authors: Winter Stuart S. , Jiang Zeyu , Khawaja Hadya M. , Griffin Timothy , Devidas Meenakshi , Asselin Barbara L. , Larson Richard S. 
Published: May 2007

AbstractThe clinical and cytogenetic features associated with T-cell acute lymphoblastic leukemia (T-ALL) are not predictive of early treatment failure. Based on the hypothesis that microarrays might identify patients who fail therapy, we used the Affymetrix U133 Plus 2.0 chip and prediction analysis of microarrays (PAM) to profile 50 newly diagnosed patients who were treated in the Children's Oncology Group (COG) T-ALL Study 9404. We identified a 116-member genomic classifier that could accurately distinguish all 6 induction failure (IF) cases from 44 patients who achieved remission; network analyses suggest a prominent role for genes mediating cellular quiescence. Seven genes were similarly upregulated in both the genomic classifier for IF patients and T-ALL cell lines having acquired resistance to neoplastic agents, identifying potential target genes for further study in drug resistance. We tested whether our classifier could predict IF within 42 patient samples obtained from COG 8704 and, using PAM to define a smaller classifier for the U133A chip, correctly identified the single IF case and patients with persistently circulating blasts. Genetic profiling may identify T-ALL patients who are likely to fail induction and for whom alternate treatment strategies might be beneficial.