bluuebunny/crossref_metadata_2025_split huggingface dataset:
TIME INTENSITY PROFILES OF FLAVOR POTENTIATORS (MSG, IMP, GMP)
Authors: GIOVANNI MARIA , GUINARD JEAN‐XAVIER 
Published: May 2007

ABSTRACTThis research characterized the time‐intensity (TI) profiles of monosodium glutamate (MSG), disodium 5′‐inosinate (IMP), and disodium 5′‐guanylate (GMP). Twenty subjects rated total taste intensity of single solutions of 2.5, 5 and 10 mM MSG, 0.63 and 2.5 mM IMP and GMP, and some of their mixtures, using the TI method. The profiles generated were atypical of other taste modalities. Time to maximum intensity waslong (16–20s), followed by a plateau at maximum intensity, and a persistent aftertaste (50–96s duration). Maximum intensities of the samples varied (p < 0.001), with mixtures of 10 and 5 mM MSG with 2.5 mM IMP or GMP yielding the highest intensities. Similar differences were found for total duration and area under the curve. These results indicate that flavor potentiators may increase total flavor during consumption. Synergism between flavor potentiators was demonstrated.
STEVIOSIDE AS A REPLACEMENT OF SUCROSE IN PEACH JUICE: SENSORY EVALUATION
Authors: PARPINELLO GIUSEPPINA PAOLA , VERSARI ANDREA , CASTELLARI MASSIMO , GALASSI SERGIO 
Published: May 2007

ABSTRACTThe suitability of stevioside as a sweetener in peach juice was investigated. Comparison between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The results demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in juice, with a 25% decrease in calories, without affecting the sensory characteristics of the product. Synergistic and inhibitory effects between sucrose and stevioside were also monitored at different stevioside concentration. A new juice formulation sweetened with a binary mixture of stevioside (160 mg/L) and sucrose (56 g/L) was not significantly different in terms of desirability from a reference product sweetened with 9% sucrose.
A STUDY OF CHINESE‐ORIGIN AND EUROPEAN‐ORIGIN AUSTRALIAN CONSUMERS’ TEXTURE PREFERENCES USING A NOVEL EXTRUDED PRODUCT
Authors: MURRAY J.M. , EASTON K. , BEST D.J. 
Published: May 2007

ABSTRACTDiverse food choices and preferences are commonly observed between consumers cross‐culturally, however, many aspects of these behavioral differences are not yet fully understood. In order to investigate cross‐cultural texture preferences, six extruded snack samples, manufactured under different processing conditions to represent a range of textural characteristics were characterized by a trained panel using descriptive sensory analysis. In parallel, thirty‐eight naive European‐Origin and thirty‐seven naive Chinese‐Origin Australian consumers (t = 75) rated their preference for the snacks. The snacks were not representative of any snacks on the market and thus represented a “ novel” product in both cultures. Additionally, consumers answered a simple questionnaire and completed the food neophobia scale. Results of descriptive analysis indicated significant differences (p≤0.01) between the samples for 13 out of 15 descriptive attributes but no significant differences in preference were found between European‐origin and Chinese‐origin consumers. However, overall analysis of mean effects indicated that Chinese‐origin consumers rated samples significantly higher than European‐origin consumers (p≤0.05), suggesting a cultural bias in the use of line scales. Gender did not influence texture preference, however, age significantly influenced preference for three of the samples (p≤0.05) and analysis of mean effects also indicated differences in consumers’ ratings which were related to age. Food neophobia classification did not influence preference, although many more Chinese‐origin consumers (28) were classified as neophobic than were European‐origin consumers (11).
SIMILARITIES AMONG 40 PURE ODORANT COMPOUNDS EVALUATED BY CONSUMERS
Authors: PROST CAROLE , GUEN SOPHIE LE , COURCOUX PHILIPPE , DEMAIMAY MICHEL 
Published: May 2007

ABSTRACTForty pure chemical compounds representing a wide range of odors, were evaluated by a panel of 240 consumers. These compounds were matched with a list of 40 common descriptors. The results were analyzed by Correspondence Analysis and Hierarchical Clustering. This original approach enhanced the study by providing a layman's point of view and thereby shedding light on the theories of olfactory perception. The level of odor confusion by consumers was also studied. Consumers pointed out three principal odorant directions which we called “ citrus”, “ sweet” and “ heavy” . Aniseed and garlic odors were the most isolated notes. The association among compounds or odors was explained by semantic processes and by the odorant products consumers used which make up their odorant domain.
A COMPARISON OF METHODS FOR EVALUATING THE PERFORMANCE OF A TRAINED SENSORY PANEL1
Authors: KING MARJORIE C. , HALL JOHN , CLIFF MARGARET A. 
Published: May 2007

ABSTRACTCluster analysis, consonance analysis, principal component analysis (PCA) and the GRAPES program (Schlich 1994) were compared for the evaluation of panel performance. Ten judges evaluated 25 Merlot wines for 24 color, aroma and flavor attributes. Cluster analysis grouped similar judges. PCA identified judges according to their attribute use. Consonance analysis determined a numerical index for attribute agreement and the GRAPES program compared judges in their use of the scale, reliability, discrimination and disagreement. Three of the four techniques provided a graphical representation of similarities and differences between judges. Methodologies were best used in conjunction with one another. Ultimately the application of these tools will serve to improve the quality of sensory evaluations.
IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?
Authors: CHOLLET SYLVIE , VALENTIN DOMINIQUE 
Published: May 2007

ABSTRACTThis study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer‐training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms’ efficiency shows that whereas for trained subjects, precise terms are more efficient than intensity or hedonic terms; the opposite is observed for untrained subjects. This suggests that it is not the term itself that is important but the common reference associated to it.
AN EFFECTIVE HEDONIC ANALYSIS TOOL: WEAK/STRONG POINTS
Authors: ROUSSET SYLVIE , MARTIN JEAN‐FRANÇOIS 
Published: May 2007

ABSTRACTIn 2 separate studies, 6 rice and 6 dry‐cured ham samples were tasted by 2 sets of consumers. The consumers were asked about their hedonic evaluation and invited to comment on the weak and strong points of food samples. The frequencies of quoted terms were analyzed by correspondence analysis (CA). A trained panel carried out the sample profiles. Hedonic scores were linked to objective assessment using the preference mapping (PM). Figures from CA and PM showed similar proximity between samples in both studies. The descriptive vocabulary used by trained assessors and consumers contained both similarities and differences. In the rice study, the trained panel described Basmati with the terms ‘little elastic’, ‘long grain’ and ‘brioche flavor’, while consumers used ‘aromatic’, ‘long grain’, ‘white color’ and ‘good texture’. In the dry‐cured ham study, Iberian and Corsican samples were described by ‘rancid’, ‘blue cheese’, ‘mushroom’, ‘bitter’ and 'sweet’ attributes while consumers only used ‘too fatty’, ‘bad taste’ and 'strange’ terms. Trained assessors stressed the greatest sensory differences while consumers focused on salient popular and unpopular traits. Weak/strong points analysis was efficient to show the level of acceptability by the number of strong points attributed to the samples and the main reasons for acceptability or rejection.
COMPARISON OF CORRELATED PROPORTIONS IN REPLICATED PRODUCT TESTS
Authors: BI JIAN 
Published: May 2007

ABSTRACTProduct testing with multiple matched samples is often encountered. If the response for each sample is binary, the test involves comparison of multiple proportions of dependent samples. In the paper, a test statistic due to Bennett (1967, 1968) is discussed and extended to the replicated testing situation. An adjusted Bennett's statistic is proposed based on the Dirichlet‐multinomial distribution. The conventional and adjusted Bennett's statistics are illustrated by a numerical example in product testing.
THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SENSORY AND PHYSICAL ATTRIBUTES OF GROUND BEEF PATTIES
Authors: DELIZA R. , SALDIVAR S.O. SERNA , GERMANI R. , BENASSI V.T. , CABRAL L.C. 
Published: May 2007

ABSTRACTDefatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter‐rotating twin extruder to produce a red‐meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.
TASTE INTENSITIES OF OIL‐IN‐WATER EMULSIONS WITH VARYING FAT CONTENT
Authors: METCALF KATY L. , VICKERS ZATA M. 
Published: May 2007

ABSTRACTThe objective of this study was to determine the effect fat has on the intensity of sweet, salty, sour, bitter and umami tastes in oil‐in‐water emulsions. The first experiment used two levels of fat (9% and 17% in oil‐in‐water emulsions) and two intensities of each taste (high and low). We compared the taste intensities of these emulsions to the intensities of oil‐free samples with equal total volume, and to oil free samples of the same aqueous taste compound concentrations. Because of potential confusion between taste intensity and viscosity, we repeated the experiment, having panelists rate both thickness and taste intensity. Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes. When compared to samples with equal aqueous taste compound concentrations, fat suppressed bitterness, but had no effect on the other tastes.
MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES
Authors: TANG CHEN , HEYMANN HILDEGARDE 
Published: May 2007

ABSTRACTThe sensory data from three different methods, multidimensional sorting, similarity scaling, and free‐choice profiling were compared using ten commercial grape jellies as a model system. Without any prior training, the overall similarities/dissimilarities between stimuli were judged using both multidimensional sorting and pair‐wise scaling and the sensory attributes were rated using free‐choice profiling by different panels. A two‐dimensional stimulus configuration best represented the data from each of the three methods. The underlying dimensions of stimulus space were identified from free‐choice profiling data and also explained some background variables. The texture, sweetness, sourness, grape flavor and color contributed to both dimensions. All three methods were very similar in describing the most important differences among stimuli as suggested by the highly significant correlation between their first dimensions. The Procrustes analysis coupled with permutation tests, as well as RV coefficient, indicated that similarity scaling and free‐choice profiling reached maximum consensus, whereas multidimensional sorting shared slightly lesser consensus with the other two methods.
FOCUS GROUP RESEARCH ON SENSORY LANGUAGE USED BY CONSUMERS TO DESCRIBE MAYONNAISE
Authors: CARDINAL PAULA , FLORES ALEJANDRA , CONTARINI ADRIANA , HOUGH GUILLERMO 
Published: May 2007

ABSTRACTA focus group study was performed to investigate the sensory vocabulary used by consumers of this product, together with general habits of its consumption. A total of 59 housewives distributed among six groups from three different cities in Argentina participated in the study. Differences in the groups across cities were small. Four groups would have been sufficient to generate the information and four was an adequate number of samples to aid in descriptor usage. The total number of descriptors used by the 6 groups were: appearance 65, color 39, aroma 44, flavor 50 and texture 70. A list of the most frequently mentioned positive and negative descriptors is presented. There were contradictions between the recall of reasons for consuming a sample and the sensory description of the same sample. The focus group method allowed obtaining the general profile of an ideal mayonnaise: pale yellow, shiny, with a mild flavor of lemon and egg, creamy in texture and easy to spread.
CULTURAL DIFFERENCES IN DEGREE OF LIKING OF ASIAN WHITE RADISH (RAPHANUS SATIVUS L.)
Authors: WILLS R.B.H. , COOGAN R.C. 
Published: May 2007

ABSTRACTAsian white radish processed foods are commonly consumed in Japan and Korea and are increasingly available in many Western countries. The major flavor constituent of Asian white radish, 4‐methylthio‐3‐trans‐butenyl isothiocyanate (MTBITC), was extracted as an oil and added in varying concentrations to an unflavored cracker biscuit. Untrained taste panels of Japanese, Korean and Australian nationals were presented with treated biscuits and their concentration preference for MTBITC determined. The taste preferences (degree of liking) of the Japanese and Koreans differed markedly with the Japanese preferring biscuits containing 110 μmole MTBITC/100 g while the Koreans preferred < 50 μmole/100 g (the lowest concentration tested). The difference is attributed to the Korean use of Asian white radish in highly spiced foods compared to the Japanese use without the addition of strongly flavored ingredients. The Australians also preferred <50 μmole/100 g but this was probably due to unfamiliarity with eating white radish.
DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING
Authors: GONZÁLEZ‐VIÑAS MIGUEL ANGEL , MOYA AIDA , CABEZUDO MARIA DOLORES 
Published: May 2007

ABSTRACTDifferent Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free‐Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.
CONCEPT‐RESPONSE SEGMENTATION FOR GRAPEFRUIT JUICE: WHAT ROLE DO SENSORY STATEMENTS PLAY AS DRIVERS OF PERSUASION AND RESPONSE TIME?
Authors: MOSKOWITZ HOWARD 
Published: May 2007

ABSTRACTThis paper deals with responses to concept elements for grapefruit juice using hybrid conjoint analysis. Sensory‐based concept elements perform as well (and as poorly) as do nonsensory‐based concept elements. Concept‐response segmentation analysis revealed three distinct groups, oriented to sweet taste, nonsweet taste, and color/appearance, respectively. Response patterns of segments are not polarized. What one segment likes most the other segment may simply accept to a moderate degree. This pattern differs from what typically happens with actual products. The segments differ in the way that they process the information in a concept, based upon response time as a separate dependent measure. Sensory‐based concept elements may act as gatekeepers to assure respondents that the product is acceptable, and thus may shorten the search for additional information. In contrast, for products and sensory‐preference segmentation, sensory attributes typically act as Drivers of LikingTM, rather than as gatekeepers.
CATEGORY APPRAISAL WITHIN A LIMITED PRODUCT RANGE: A METHODS‐ORIENTED CASE HISTORY
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper presents the author's approach to synthesizing useful direction from product testing when the stimuli are not systematically varied. The approach presented here comprises a research design and data analysis strategy, rather than a conventional product optimization with subsequent validation. The design steps comprise stimulus selection, attribute selection, and product evaluation. The data analysis comprises univariate modeling to show how sensory attributes drive overall liking, reduction of the matrix to factor scores for multivariate modeling, and then the creation of an integrated product model. The outcome is a set of factor scores that can be translated to sensory attributes and in turn to target products.
SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME‐MADE’AND COMMERCIAL DAIRY ICE CREAM
Authors: BOWER JOHN A. , BAXTER IRENE A. 
Published: May 2007

ABSTRACTSensory properties and consumer perception of 2 ‘home‐made’and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of ‘home‐made’from commercial products was limited to few attributes. Principal component analysis separated the ‘home‐made’products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of ‘home‐made’ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as ‘home‐made’or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher ‘denseness’, ‘vanilla’aroma and ‘buttery’flavor, were associated with more liking for commercial products. The ‘home‐made’high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of ‘ice crystals’and ‘breakage’aided identification of the low‐fat ‘home‐made’formulation, which was less liked overall. Overall, differences between the ‘home‐made’and commercial samples were small but consumer perception of the term ‘home‐made’was viewed favorably for dairy ice cream.
NEXT GENERATION HEALTHY SOUP: AN EXPLORATION USING CONJOINT ANALYSIS
Authors: KRIEGER BERT , CAPPUCCIO ROBERTO , KATZ RACHEL , MOSKOWITZ HOWARD 
Published: May 2007

ABSTRACTThis paper presents results on consumer attitudes towards healthy soup, using conjoint analysis, executed on the Internet. The results show moderate interest in new ideas for the total panel, but reveal three concept‐response segments. The first segment responds to nutrition and functional ingredients. The second segment responds to packaging and convenience. The third segment responds to taste and ingredients. Statistical analysis confirms the idea that they represent different ‘mind‐sets’. The segmentation based on psychographic variables is a useful tool to identify the features of the next generation “healthy soups” and to design custom products on the basis of consumer requirements.
DESCRIPTIVE ANALYSIS OF CARAMEL TEXTURE1
Authors: STEINER AMELIA E. , FOEGEDING E. ALLEN , DRAKE MARYANNE 
Published: May 2007

ABSTRACTOral sensory evaluation of caramel texture was conducted using six texture terms and results were compared to instrumental testing of texture. Trained panelists (n = 11) evaluated 6 caramel formulations by descriptive analysis. Mean texture values indicated that a slight increase in sweetened condensed skim milk and vegetable fat content (1% w/w at a 2:1 ratio) significantly decreased stickiness (P≤ 0.05). Decreasing corn syrup dextrose equivalent (DE) decreased stickiness and increased hardness (P≤ 0.05). Pearson correlation coefficients revealed that stickiness to teeth while chewing, toothpacking, and tooth adhesiveness were highly correlated with one another (P≤ 0.05). Sensory hardness, cohesiveness, and number of chews were correlated with the rheological properties of storage modulus and viscosity, while stickiness was correlated with probe tack force (P≤ 0.05). Such correlations show that fundamental rheological and tack force measurements can be used to help determine molecular mechanisms for sensory texture and stickiness.
AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY
Authors: GAMBARO ADRIANA , VARELA PAULA , BOIDO EDUARDO , GIMENEZ ANA , MEDINA KARINA , CARRAU FRANCISCO 
Published: May 2007

ABSTRACTAroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty).
THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS
Authors: DE WIJK RENÉ A. , ENGELEN LINA , PRINZ JON F. , WEENEN HUGO 
Published: May 2007

ABSTRACTThe influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from itollmL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived creaminess were enhanced with size whereas sensations of astringency and temperature were suppressed. Bite size also affected perceived thickness, but the direction of the effects varied with custard desserts. With multiple bites, creaminess sensations continued to increase, whereas other sensations were unaffected. Switching to a second series of bites of another vanilla custard dessert showed larger sensory effects, especially on astringency sensations but also to a lesser extent on sensations of thickness and fatty afterfeel. Single and multiple bite results are discussed in terms of possible peripheral mechanisms. Switching results are discussed in terms of possible central sensory contrast mechanisms.