bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY ADAPTATION
Authors: O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTSensory evaluation makes use of the remarkable virtuosity and range of the human senses as a multi‐purpose instrument for measuring the sensory characteristics of foods. The brain protects itself from an overload of information from the senses by two processes: feature extraction and adaptation. The former involves information reduction by the extraction of selected features from the environment; these form the basis for the reconstruction of the percept in consciousness. The latter, adaptation, involves the attenuation of repetitive and constant input so as not to overload the brain with redundant information.The effects of adaptation can be observed for all senses. For the chemical senses, the effect is that a constant odor or taste stimulus will be perceived as decreasing in intensity while sensitivity to that stimulus is also decreased. For sensory evaluation, this poses problems. It means that a taste or odor has a tendency to vanish while it is being observed and that sensitivity to subsequent stimuli will be altered. Such sensitivity drift in the human instrument must be anticipated in the design of measurement procedures for the sensory evaluation of food.For taste, adaptation changes caused by the measurement method can be seen to be largely responsible for disagreements in the literature concerning threshold and intensity measurement. Adaptation is also a contributing factor, but by no means the only one, in determining the relative discriminability of sensory difference tests. It is worth noting, however, that adaptation is not always a disadvantage; it can sometimes be used to advantage in sensory testing procedures.
DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES1
Authors: LYON B.G. 
Published: May 2007

ABSTRACTChicken patties (50% light/50% dark meat) were used as training and testing samples by a 10‐member panel to develop descriptive terms appropriate for profiling the taste/aroma character notes of fresh and reheated chicken meat. A free word association list of 45 terms was developed in initial training sessions. These terms were used to obtain frequency of use and intensity data for statistical analyses to determine appropriateness of the terms for profiling and discriminating among fresh and reheat treatments of the chicken patties. The initial list was reduced to 31 terms by a frequency‐use delimiter of 40% over four replications and by MANOVA probability values (P > .05) for sample differences. FACTOR (principal components) analysis applied to the reduced list of terms indicated six logical associative groupings of terms that explained 77% variation in the data. A final list of 12 descriptors was developed by omitting redundant terms in a factor grouping.
SOME ISSUES IN THE DESIGN AND ANALYSIS OF SENSORY DATA: REVISITED
Authors: GACULA MAXIMO. 
Published: May 2007

ABSTRACT.Sensory experimental data whether collected via the consumer or via the laboratory population have many characteristics in common. Among the more important characteristics are that they are relative, skewed, and difficult to replicate. These characteristics result from the use of human beings as instruments to measure multivariate stimuli as opposed to the use of a mechanical instrument. The use of human beings as instruments presents several problems in the design and analysis of sensory/consumer studies. In the clinical/medical applications of sensory evaluation, we have used people both as the experimental unit (panelists/subjects) and as the instrument (judges) to measure panelists’ responses. Thus it is my belief that sensory data are the most difficult scientific data to statistically analyze and interpret.Unfortunately, limited theoretical work has been done to tackle the resulting problems. These problems include the comparison of responses obtained from independent populations (monadic design), sample size estimation with special reference to time‐dependent responses, analysis of degree of difference data, the invariance property of rating scales, effect of correlated errors in observations, and the use of laboratory panels to predict results from a consumer panel. Some solutions to these problems have been provided by experience. My purpose here is to discuss each of these problems in greater detail and offer some possible scientific solutions.
INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE
Authors: GORDIN HARVEY H. 
Published: May 2007

ABSTRACT.The Intensity Variation Descriptive Methodology (IVDM) is a modification of the descriptive analysis procedure commonly used in the sensory evaluation of foods. The IVDM technique provides multiple attribute evaluations within specified sections of a product sample. In this study, the IVDM technique was used to quantify changes in attribute intensity as a cigarette sample was consumed.A touch sensitive Hewlett Packard 150 Personal Computer was used as the data collection instrument. Proprietary software was developed which created a graphic representation of an unstructured line scale on the computer screen. Subjects indicated the intensity of sensory attributes, within various sections of tobacco rod, by touching the computer screen anywhere along the line scale. Data obtained from IVDM evaluations indicated that this method was sensitive to the quantitative changes in cigarette smoke components during consumption of the product.The program developed for IVDM testing may be modified for conventional descriptive testing. The application of computers as sensory evaluation data collection instruments was explored.
A REAPPRAISAL OF THE USE OF MULTIDIMENSIONAL SCALING TO INVESTIGATE THE SENSORY CHARACTERISTICS OF SWEETENERS
Authors: THOMSON DAVID M.H. , TUNALEY ANNE. , VAN TRJJP HANS C.M. 
Published: May 2007

ABSTRACT.Previous investigations of the sensory characteristics of sweeteners using a multidimensional scaling (MDS) approach, have involved sweeteners which were not matched for sweetness. Under such circumstances, part of the estimated distance between sweeteners is attributable to sweetness differences. This detracts from the value of the consequent MDS space, when the main objective is usually to investigate sensory characteristics other than sweetness. In this study, the MDS approach was applied to sweetener solutions which were matched for sweetness with 5% sucrose. The direction of any residual sweetness differences was identified by including 1,3,5 and 7% sucrose solutions, all matched to equal viscosity, in the study. From the resulting three dimensional MDS sweetener space, it was evident that Dimension 1 was almost exclusively due to sweetness differences whereas Dimensions 2 and 3 were devoid of influence from sweetness and hence represent the sweeteners with respect to their other sensory characteristics.
EVALUATION OF RANGE‐GRAZED AND CONCENTRATE‐FEDBEEF BY A TRAINED SENSORY PANEL, A HOUSEHOLD PANEL AND A LABORATORY TEST MARKET GROUP
Authors: MEDEIROS L.C. , FIELD R.A. , MENKHAUS D.J. , RUSSELL W.C. 
Published: May 2007

ABSTRACT.A trained sensory panel and a household panel evaluated leaner range‐grazed and higher grading concentrate‐fed beef for sensory characteristics. The findings were compared to those from a laboratory test market study designed to determine the consumer appeal of branded range‐grazed beef when compared to concentrate‐fed beef. Broiled steaks from concentrate‐fed steers were scored more flavorful, more tender, more juicy and more desirable overall than those from range‐grazed steers by the trained sensory panel and by the household panel. In the laboratory test market study steaks from range‐grazed steers were nearly equal in acceptance to those from concentrate‐fed steers because consumers, although accustomed to concentrate‐fed beef in their marketplace, compromised palatability for meat they perceived to be leaner and more healthful.
SITE TO SITE VARIATION IN THE SOAP CHAMBER TEST
Authors: FINKEY M.B. , GACULA M.C. , MILLER J.K. 
Published: May 2007

ABSTRACT.This investigation was conducted to examine the contribution of intrasite variation on the volar forearm to the overall variation in irritation under the conditions of a soap chamber test. Six sites on each forearm of human volunteers were patched with an eight percent aqueous solution of a commercial bar soap, known to be moderately irritating. Clinical evaluations of the sites were made independently by two judges twenty‐four hours after the first patch application and six hours following applications conducted over the next four consecutive days. Site to site variability was estimated to be only 3.2% of the total variance component. It is suggested that as with any biologic assay, this variance can be reduced by an increase in the number of panelists.
A COMPARISON OF VARIABLE REDUCTION TECHNIQUES IN AN ATTITUDINAL INVESTIGATION OF MEAT PRODUCTS
Authors: GAINS N. , KRZANOWSKI W. J. , THOMSON D. M. H. 
Published: May 2007

ABSTRACT.In many attitudinal investigations, particularly those involving free‐choice profiling, a very large list of variables or features can emerge. Ordination using generalized Procrustes analysis provides a common base for comparing assessors, but the derived configurations are often high‐dimensional and difficult to summarize. This problem can be rectified by selecting a small subset of the original set of variables. Methods of variable selection in principal component analysis can be adapted easily for such purposes, but there is no guarantee with these methods that overall data structure is preserved. A recently introduced variable selection procedure that does aim to preserve the data structure as much as possible would seem to be more appropriate. All methods are described and applied to a set of data arising from an attitudinal investigation of meat products. The results indicate that variable selection should be more widely encouraged.
FLAVOR THRESHOLDS FOR VANILLIN AND PREDICTIONS OF HIGHER OR LOWER THRESHOLDS
Authors: POWERS JOHN J. , SHINHOLSER KATHLEEN. 
Published: May 2007

ABSTRACT.Thesholds for vanillin dissolved in water were determined first by 32 panelists, then by 100 additional panelists. Extreme‐value analysis was applied to the results from the first 32 determinations to estimate the likelihood of thresholds later encountered being even lower than those already detected. No threshold among the 100 additional determinations was below the 5% confidence limit for the regression curve based on the 32 determinations originally made. There was evidence that some panelists were ageusic to vanillin in aqueous solution. Although some investigators have suggested that the frequency distribution for threshold values of vanillin is bimodal, application of the Kolmogorov‐smirnov test to the distribution of the 132 values, as natural logarithms, gave little cause to reject the hypothesis that the distribution was unimodal.
THE PANELIST EFFECT – FIXED OR RANDOM?
Authors: LUNDAHL D.S. , McDANIEL M.R. 
Published: May 2007

ABSTRACT.The theoretical and practical aspects of how panelists might be viewed are investigated. The situation where panelists are viewed as random selections (random effects) from a population of all possible panelists is compared to viewing panelists as the entire population of interest (fixed effects). The statistical implications of each viewpoint are investigated. Sources of variation related to the panel, panelists and the testing environment are discussed. An argument is presented concluding that in most situations panelists should be viewed as random effects. This allows results to be related to a larger population of prospective panelists.
DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION
Authors: BEAUSIRE ROBERT L.W. , NORBACK JOHN P. , MAURER ARTHUR J. 
Published: May 2007

ABSTRACT.Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh turkey bratwurst, a coarse ground type sausage. Development was in two stages. First, an experimental design and in‐house panel determined quantitative relationships between the product's textural attributes and turkey meat ingredients. Second, the product toughness relationship was utilized to develop three formulations with different levels of toughness. These formulations were market tested using the acceptor set size as the measure of market acceptability. A relationship between product toughness and acceptor set size was determined, into which was substituted the toughness f (ingredients) relationship. This yielded acceptor set size as a f (ingredients) that was added to the least cost linear programming model in the form of an acceptability constraint.
SENSORY STRATEGY FOR SUCCESS IN THE FOOD INDUSTRY
Authors: EGGERT JEAN. 
Published: May 2007

ABSTRACT.Fully integrating sensory resources with related business units represents a challenge for the sensory professional. As sensory evaluation provides actionable information in a timely, cost effective manner, developing resources that are consistent with corporate plans and impact on decision‐making is essential. This discussion focuses on developing a sensory strategy for success and highlights strategic planning techniques designed to maximize sensory evaluation's contribution to the accomplishment of a company's mission.
FUZZY SET THEORY APPLIED TO PRODUCT CLASSIFICATION BY A SENSORY PANEL1
Authors: WESTENBERG H. W. LINCKLAEN. , De JONG S. , von MEEL D. A. , QUADT J.F.A. , BACKER E. , DUIN R.P.W. 
Published: May 2007

ABSTRACT.It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED‐CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS1
Authors: BRENNAND CHARLOTTE P. , HA J. KIM. , LINDSAY ROBERT C. 
Published: May 2007

ABSTRACT.Aroma properties of twenty‐three branched‐chain, odd‐numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4‐ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4‐position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8‐carbon chain structures. Cheese‐like aromas were associated with the shorter branched‐chain fatty acids.
EFFECTS OF EXTERNAL FAT COVER, BONE REMOVAL AND ENDPOINT COOKING TEMPERATURE ON SENSORY ATTRIBUTES AND COMPOSITION OF PORK CENTER LOIN CHOPS AND ROASTS
Authors: SIEMENS A. L. , HEYMANN H. , HEDRICK H. B. , KARRASCH M. A. , ELLERSIECK M. , EGGEMAN M. K. 
Published: May 2007

ABSTRACT.Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone‐in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone‐in roasts.
SEQUENTIAL MONADIC DESIGNS: SOME THEORETICAL CONSIDERATIONS
Authors: KOMANSKA HENRYKA. 
Published: May 2007

ABSTRACT.When choosing a design for estimating product differences we must consider both the appropriate model for the analysis of results and the economic aspects of the test. If no residual effects are expected the SMD design provides an efficient way of estimating the product difference. If the residual effect is known to be present it is better to consider an alternative design. The choice of an alternative will depend on both theoretical (desired precision of estimates) and practical (cost of conducting a study) considerations. In this paper, I review both the theoretical underpinnings of SMD and some of its possible alternatives.
EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS
Authors: BLANK DEIDRE M. , MATTES RICHARD D. 
Published: May 2007

ABSTRACT.This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.
PRODUCT OPTIMIZATION IN CENTRAL‐LOCATION TESTING AND SUBSEQUENT VALIDATION AND CALIBRATION IN HOME‐USE TESTING
Authors: GRIFFIN ROBERT. , STAUFFER LAURA. 
Published: May 2007

ABSTRACT.A dry‐powdered soft drink was optimized in a central‐location test wherein consumers used a fifteen‐point liking scale to rate six different products in a sequential monadic fashion. A consumer liking surface was modeled from this taste test evaluation. Four formulations predicted to be differentially accepted from the central‐location test were fielded in a paired‐preference home‐use test to validate the sequential monadic central‐location test and to calibrate the fifteen‐point liking scale into a preference metric. The results showed remarkably good agreement across the two methods. These findings add strength to the idea that a central‐location test that utilizes multiple product evaluations for each consumer can be effectively used to guide the product development process.
CONSULTANT'S CORNER PROPOSING THE INTERNATIONAL SENSORY JUDGES DAY
Authors: HOUGH GUILLERMO. , MARTINEZ EDGARDO. , CONTARINI ADRIANA. , BARBIERI TERESA. 
Published: May 2007

ABSTRACT.A panel of trained sensory judges is a sensitive and valuable instrument. and a lot of time and work is invested in their selection and training. The importance of internal motivation and external stimulation to maintain the interest and wellbeing of these human instruments is supported by major food scientists and behavioral psychologists. Current stimulation procedures for sensory judges are listed. A new procedure is proposed, consisting of an annual celebration party on November 20 in recognition of sensory judges. Advantages of holding this day on an international level are discussed: mainly, promotion of fellowship among sensory judges from different groups and countries, and also its help in increasing cooperation in sensory evaluation. Actions to promote International Sensory Judges Day are listed. Suggestions for the actual celebration party are put forward: an open house luncheon, presentation of awards, greeting cards and letters from other sensory panels; and last but not least, a set of proven “sensory” games where everyone joins in.
CONSUMER PREFERENCE OF DULCE DE LECHE AMONG STUDENTS IN THE UNITED KINGDOM
Authors: HOUGH GUILLERMO. , BRATCHELL NICHOLAS. , WAKELING IAN. 
Published: May 2007

ABSTRACT.Dulce de Leche is a dairy‐based confectionary product virtually unknown outside Latin America. A 24 factorial design was implemented to study the influence of sugar composition, type of neutralizer, cooking time and presence of vanilla essence on the preference of Dulce de Leche by UK university students. A fractional factorial pattern was used in sen'ing samples to assessors. Analysis of variance showed that the preferred levels were: 40% replacement of sucrose by glucose syrup, 100% sodium bicarbonate as neutralizer, and no vanilla essence. Cooking time did not significantly affect preference. Partial least squares regression was used to relate preference to sensory profile scores. The correlation was good for appearance and texture, not so for flavor and aftertaste. A mapping technique showed consumers to be uniformly grouped for appearance and texture, not so for flavor. Results from preference and general acceptability were encouraging in promoting this new dairy product in Great Britain.
PERFORMANCE ASSESSMENT OF SENSORY PANELISTS
Authors: MANGAN PATRICIA A. PRITCHETT. 
Published: May 2007

ABSTRACT.The replication variance of individual stimulus evaluations and scale utilization across a panelist's stimulus profile are simultaneously employed to develop statistics for assessing performance of panelists. The approach provides opportunities for comparison of panelists to each other, determination of attributes for which panelist confusion is observed, isolation of stimuli presenting unstable properties, and engagement of influence weights (based on relative precision) in subsequent analyses of data. Although the methodology has been developed for applications involving sensory panelists, the statistical concepts may be extended to other data collection scenarios involving replicated determinations from bounded quantitative measurement scales.
UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH
Authors: BERTINO MARY , LAWLESS HARRY T. 
Published: May 2007

ABSTRACTMultidimensional scaling (MDS) was used to study qualitative relationships among mouthfeel attributes encountered in oral healthcare products. Similarity estimates were obtained from a rapid sorting task and from pairwise similarity ratings. Configurations were interpreted as suggesting four groupings of oral sensations: numbing, astringency, pain and taste. The pain‐associated sensations were further differentiated into thermally related sensations and chemically related sensations in some configurations. Two‐dimensional solutions from the sorting task and from group‐averaged similarity ratings were similar. Individual differences scaling solutions, however, showed unacceptably high stress in two dimensions, suggesting additional nuances in meaning to individual panelists that were not captured by group‐averaged data or by sorting data.