bluuebunny/crossref_metadata_2025_split huggingface dataset:
Variations in Growth, Photosynthesis and Defense System Among Four Weed Species Under Increased UV‐B Radiation
Authors: Wang Shiwen , Duan Liusheng , Eneji Anthony Egrinya , Li Zhaohu 
Published: May 2007

AbstractWeed tolerance of UV‐B radiation varies with species, and the radiation could affect weed ecology and management. Variations in growth, photosynthesis and defense system among four important agronomic weeds, Abutilon theophrasti Medik, Amaranthus retroflexus L., Digitaria sanguinalis (L.) Scop and Chloris virgata Swartz, under increased UV‐B radiation (ambient and increased radiation at 2.7, 5.4 and 10.8 kJ‐m−2‐d−1) were studied in the greenhouse experiment. After 2 weeks of radiation, the shoots’dry mass decreased with increasing UV‐B radiation except for D. sanguinalis. The reduction in biomass was the result of changes in morphology and physiology. Higher levels of UV‐B treatment decreased the leaf area, plant height, net photosynthetic rate and chlorophyll contents, while it increased the contents of wax and UV‐B absorbing compound in all species, except for A. retroflexus, which did not increase significantly. The activity of superoxide dismutase, catalase, ascorbate peroxide and the content of ascorbic acid changed differently among the weed species as UV‐B radiation increased. D. sanguinalis was the most tolerant and A. retroflexus the most sensitive to increased UV‐B radiation. The results also show that the two grass species (D. sanguinalis and C. virgata) were more tolerant to UV‐B radiation than the two broad‐leafed species (A. theophrasti and A. retroflexus). The UV‐B absorbing compound and leaf wax played important roles against UV‐B damages in the two grass weeds. The overall results suggest that weed community, competition and management will be altered by continuous ozone depletion.(Handling editor: Li‐Xin Zhang)
Variation of Bioactive Compounds in Hypericum perforatum Growing in Turkey During Its Phenological Cycle
Authors: Cirak Cüneyt , Radusiěnë Jolita , Karabük Birsen (Saglam) , Janulis Valdimaras , Ivanauskas Liudas 
Published: May 2007

AbstractThe present study was conducted to determine phenologic and morphogenetic variation of hypericin, chlorogenic acid and flavonoids, as rutin, hyperoside, apigenin‐7‐O‐glucoside, quercitrin, quercetin content of Hypericum perforatum L. growing in Turkey. Wild growing plants were harvested at vegetative, floral budding, full flowering, fresh fruiting and mature fruiting stages and dissected into stem, leaf and reproductive tissues and assayed for bioactive compounds by the High performance liquid chromatography (HPLC) method. Hypericin concentration ranged between 0 and 2.73 mg/g DW, chlorogenic acid 0.00–3.64 mg/g DW, rutin 0.00–3.36 mg/g DW, hyperoside 0.04–22.42 mg/g DW, quercitrin 0.03–3.45 mg/g DW and quercetin 0.04–1.02 mg/g DW depending on ontogenetic and morphogenetic sampling. Leaves were found to be superior to stems and reproductive parts with regard to phenolic accumulation for all compounds tested while flowers accumulated the highest levels of hypericin. Quercitrin, quercetin and hypericin content in all tissues increased with advancing of developmental stages and reached their highest level during flower ontogenesis. Similarly, chlorogenic acid, hyperoside and apigenin‐7‐O‐glucoside content in different plant parts increased during plant development, however, the highest level was observed at different stages of plant phenology for each tissue. Chlorogenic acid was not detected in stems, leaves and reproductive parts in several stages of plant phenology and its variation during plant growth showed inconsistent manner. In contrast to the other compounds examined, rutin content of stems and leaves decreased with advancing of plant development and the highest level for both tissues was observed at the vegetative stage. However, content of the same compound in reproductive parts was the highest at mature fruiting. The present findings might be useful to obtain increased concentration of these natural compounds.(Handling editor: Jian‐Min Yue)
USING A MODIFIED MOUSE TO READ DATA FROM NONSTRUCTURED LINE SCALES
Authors: SANCHEZ RICARDO , HOUGH GUILLERMO 
Published: May 2007

ABSTRACTNonstructured line scales (NLS) are widely used in sensory and consumer research, normally generating a large amount of data to be introduced to computers for statistical analysis. This process can be very much accelerated with the use of special hardware and software. Available systems are efficient but costly. To overcome this last item a standard mouse was modified to be used as a measuring instrument, and a simple QBASIC program was developed to input the measured data into an ASCII file. The cost of the modified mouse was $60, and data input was 5 times faster than measuring distances with a ruler. Experiments designed to test the mouse showed that error measurements were small.
INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR
Authors: WILSON CLAIRE E. , BROWN WENDY E. 
Published: May 2007

ABSTRACTPerception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.
SENSORY DIFFERENCE TESTS: THURSTONIAN AND SSA PREDICTIONS FOR VANILLA FLAVORED YOGURTS
Authors: ROUSSEAU BENOÎT , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTThe Thurstonian prediction that judges will get a higher proportion of correct 3‐AFC tests than triangle tests was confirmed using a yogurt system. As predicted, d′ values for the triangle and 3‐AFC tests corresponded. Sequential Sensitivity Analysis predictions for the sensitivity of various tasting sequences were confirmed for the 3‐AFC test but not the triangle test. Further predictions that the 2‐AFC is more sensitive than the 3‐AFC were confirmed. This increase in sensitivity more than offset the greater statistical power of the 3‐AFC. Difficulties of specifying the nature of the difference for the 2‐AFC and 3‐AFC tests were overcome using a warm‐up procedure.
SENSORY CHARACTERISTICS OF SPANISH “SERRANO” DRY‐CURED HAM
Authors: FLORES MÓNICA , INGRAM DAPHNE A. , BETT KAREN L. , TOLDRÁ FIDEL , SPANIER ARTHUR M. 
Published: May 2007

ABSTRACTA specific descriptive lexicon has been developed to evaluate the flavor of Spanish “Serrano” dry‐cured ham. Dry‐curing of pork legs produces a unique flavor difficult to define in regular meat terms. This lexicon for the flavor of dry‐cured ham may be used by researchers to study flavor‐development during the curing process. In this paper we have applied the lexicon to the study of dry‐cured flavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry‐cured ham (12 months) is stronger for 8 of the 16 sensory attributes studied than the short processed dry‐cured ham (7 months). During the long curing process of the ripening‐drying stage, we found that the typical dry‐cured flavor developed was defined by three factors: “cured flavor,”“off‐flavor” and “pork flavor,” whereas in the short curing process typical dry‐cured flavor was not fully developed.
APPROACHES TO TRANSLATION PROBLEMS OF SENSORY DESCRIPTORS
Authors: ZANNONI MARIO 
Published: May 2007

ABSTRACTThe globalization of the food trade has caused an increased interest in the translation of sensory descriptive terms. To deal with this issue the theory and practice of language, translation and sensory terminology were taken into account. The influence of culture on language and the relationship between words and meaning, as well as the verbalization of sensory stimuli and the organisation of a system of terminology were considered. In conclusion it was emphasized that in translation it is necessary to focus the attention primarily on stimuli rather than on words. Interest has to be placed in reality (i.e. perception and scaling of stimuli) and not on the representation of reality (i.e. words).
CHANGES IN THE PERCEIVED TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING MATURATION
Authors: HORT JOANNE , LE GRYS GEOFF , WOODMAN JOHN 
Published: May 2007

ABSTRACTThe perceived textural attributes of an English Cheddar were measured by a trained panel at various intervals during ripening, including those corresponding to mild and medium maturation times for this variety. The moisture content and pH were also monitored. After the recommended ripening period of 50 weeks the matured cheese was significantly less springy, firmer, harder, crumblier and creamier, indicating that textural attributes are related to the age of the Cheddar. Measures beyond the recommended maturation period revealed further significant differences. Comparisons of the measures taken at mild, medium and full maturity also revealed differences in the textural properties of the different classes of Cheddar. Significant correlations (p ≥0.01) between pH and springiness, crumbliness by fingers and creaminess suggested a strong relationship between these textural attributes and the extent of proteolysis. The results of this study revealed a strong relationship between age and the textural attributes of cheddar when restricted to one particular variety.
THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS
Authors: GAWEL RICHARD 
Published: May 2007

ABSTRACTA comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match a wine to a description was used to assess the description's communicative value. Both groups matched three Chardonnay wines to peer generated descriptions. The untrained group also matched wines to consensus descriptions produced by experienced enologists. Both groups were able to match wines to descriptions well above that expected by chance with the performance of the trained group being better in this regard. The best matching performance was attained by the untrained group matching to the expert consensus descriptions. Descriptions correctly matched by the trained group contained a significantly higher number of concrete tactile and palate intensity terms while the use of terms describing the complex dimensions of wine by the untrained mitigated against information transfer. Untrained panelists used concrete terms as cues for identification, while trained panelists relied more on vague and abstract terms. The results also suggest that descriptions are interpreted by both trained and untrained experienced tasters in a synthetic rather than analytic fashion.
TIME‐INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION
Authors: MIALON VALÉRIE S. , EBELER SUSAN E. 
Published: May 2007

ABSTRACTA computerized time intensity procedure was used to evaluate the retronasal aroma intensity of vanillin and limonene in oil/water emulsion. The maximum perceived retronasal intensity of limonene was decreased as oil content in the emulsion increased, but temporal perception (time to maximum intensity and total duration of perception) was not affected. Total duration of vanillin retronasal aroma increased as oil content increased, and salivary flow rate had a significant effect on perception of vanillin aroma. These results suggest that time intensity measurements may be a valuable tool for evaluating the effects of matrix interactions on retronasal aroma intensity.
EVALUATION OF WINE QUALITY USING A SMALL‐PANEL HEDONIC SCALING METHOD
Authors: LAWLESS HARRY , LIU YEN‐FEI , GOLDWYN CRAIG 
Published: May 2007

ABSTRACTA hedonic scoring method for evaluating wines with a small panel was examined for reliability, effects of training level and agreement with a traditional 20‐point scoring technique. The method was found to differentiate among qualities of 14 domestic Sauvignon Blanc wines with good reliability. Four panels were tested, three with a high degree of experience in wine judging and a fourth consisting of fine wine consumers with no special training. The three experienced panels agreed well about the wines’ quality scores. Mean panel scores were less highly correlated (although still positive) with the untrained panel, which showed higher variability and lower reliability. Mean scores from the hedonic method were correlated at r =+0.94 with mean scores from a 20‐point quality judging procedure. The small panel hedonic method is suitable for generating quality scores for consumer guidance in large scale wine surveys, as are commonly found in popular wine periodicals.
THE EFFECT OF VARIATION IN LINEAR DENSITY OF POLYAMIDE FILAMENTS ON THE HANDLE OF LADIES’HOSIERY
Authors: BYRNE M.S. , CARTY P. , SCRIVEN K. 
Published: May 2007

In this work verbal descriptors generated by consumers in the form of a semantic differential were used to study the handle of ladies’hosiery. Two sets of opaque and one set of sheer tights were evaluated. Filaments of varying linear densities classified as‘micro’, 'semi‐micro’and‘conventional’were used in the construction of the opaque tights. In the case of the sheers, flat and textured yarns constructed from both micro and semi‐microfilaments were used.Handle (or Hand) was evaluated by a panel of 50 female consumers and these assessments compared to a consumer determined ideal for each type of hosiery. In the case of the opaque tights there was a marked preference for those constructed from micro or semi‐microfilaments. Sheer tights constructed from microfilaments were most preferred with the use of flat or textured yarn having no measurable effect. With regard to semi‐microfilaments texturing had a deleterious effect.The results of the study showed the unique handle characteristics of each set of tights relative to the attributes in the grid and highlights those characteristics which could be modified to improve overall handle.
DESCRIPTIVE ANALYSIS OF MEAT FROM YOUNG RUMINANTS IN MEDITERRANEAN SYSTEMS
Authors: GORRAIZ CRISTINA , BERIAIN Ma JOSE , CHASCO JULIA , IRAIZOZ MAITE 
Published: May 2007

ABSTRACTThis paper describes the rigorous methodology used to establish a descriptive panel and select ballot attributes to evaluate the sensory quality of meat from young ruminants. The work focused on sheep and cattle, which, in Spain as elsewhere in the Mediterranean area, are slaughtered at an early age to obtain light carcasses. The prescreening, screening, training and performance evaluation procedures proposed by Cross et al. (1978) were used to select and train the panel. The nonredundant, most discriminant and frequently detected attributes of aroma, flavor and texture were determined, to constitute the final ballot. The panel evaluated the sensory quality of two categories of Spanish commercial lamb: lechal, or milk‐fed lambs, slaughtered at 12 kg live weight, and ternasco, light lambs, slaughtered at 24 kg live weight, from the Lacha and Rasa Aragonesa breeds. As live weight was shown to have more effect on sensory quality than breed, each category had its own characteristic texture, aroma and flavor.
DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY
Authors: MURRAY JANE M. , DELAHUNTY CONOR M. 
Published: May 2007

ABSTRACTMany factors contribute to the total perception of a food product. The visual packaging attributes of products can be considered important by contributing to their “ on the shelf” presentation which predisposes consumers to purchase. Such extrinsic product packaging attributes can be considered appearance stimuli and thus differ from the intrinsic sensory attributes of a product only in that the packaging attributes are judged by sight and not using the other senses of mouthfeel, olfaction and gustation during consumption. A new approach to measuring product packaging attributes could be to use descriptive sensory analysis. In order to attempt this, 15 assessors, trained in descriptive analysis procedures generated individual vocabularies to describe Cheddar cheeses’ packaging attributes using the repertory grid method. Vocabulary development sessions were subsequently carried out, during which assessors agreed on a vocabulary of 20 defined packaging attributes. The packaging of 8 Cheddar cheeses was then evaluated using standard descriptive analysis procedures. Analysis of Variance found all attributes to discriminate between the eight cheeses (p<0.01) and Principal Components Analysis allowed the relationships between cheeses and packaging attributes to be viewed. The analysis also indicated that assessors agreed with each other on the meaning of the packaging attributes and could reproduce their evaluations. Limitations in the use of this method were also considered, particularly in relation to scaling of some of the attributes, and the potential subjectivity of others. Despite this, the study showed it was possible to apply descriptive techniques to describe the packaging attributes of Cheddar cheese.
DEVELOPMENT OF A ‘BIPOLAR’ R‐INDEX1
Authors: CLIFF MARGARET A. , O'MAHONY MIKE , FUKUMOTO LANA , KING MARJORIE C. 
Published: May 2007

ABSTRACTA new ‘bipolar’ R‐index analysis was proposed and evaluated. Eighteen judges evaluated red color in eight wine samples by comparing each sample with the control. Judges indicated whether the sample had ‘more’, the 'same’, or ‘less’ red color than the control, and whether they were sure or unsure of their decision. Three computational methods were used to examine the results: the ‘traditional’ R‐index, the ‘bipolar’ R‐index (Rmore or Rless) and the ‘weighted‐bipolar’ R‐index. While all three methods provided consistent results, the ‘bipolar’ R‐indices reflected bidirectional differences among the samples thus providing more information. A refinement to the computation (‘weighted‐bipolar’ R‐index) was an approach for eliminating the bias associated with overestimation of the sample size and accordingly changed some of the significance levels. Further research is currently underway to expand the scope and application of this method.
THE SENSORY PERCEPTION OF FLAVOR RELEASE AS A FUNCTION OF TEXTURE AND TIME: A TIME INTENSITY STUDY USING FLAVORED GELS
Authors: PÅLSGÅRD EVA , DIJKSTERHUIS GARMT 
Published: May 2007

ABSTRACTThe focus in this study was to study time intensity (TI) methodology and procedures of getting the sensory panel acquainted with this technique. By means of a descriptive profiling exercise effects of altering the structure of a β‐lacto‐globulin gel, laced with banana aroma on the perception of banana flavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study. The TI study showed that it is important to minimize distractive, noncrucial information during the exercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship between the appearance of the TI‐curve and the score of the total banana aftertaste.
EXTENDED STATISTICAL ANALYSIS OF RANKED DATA FROM BALANCED INCOMPLETE BLOCK AND PAIRED COMPARISON DESIGNS
Authors: BEST D.J. , RAYNER J.C.W. 
Published: May 2007

ABSTRACTThe usual Durbin analysis for ranked data obtained from a balanced incomplete block design is extended to allow for (1) dispersion effects, (2) a predetermined ordering of products and (3) more general trends. An application to paired comparison data is given. Calculation of p‐values via Monte Carlo simulation is suggested.
DISCUSSION II ON FITTING EQUATIONS TO SENSORY DATA
Authors: SEIFERHELD STEVEN M. 
Published: May 2007

ABSTRACTIn his article “ On Fitting Equations to Sensory Data.” Moskowitz suggests many strategies for model fitting which depart from current statistical methodology. Four areas discussed by Moskowitz are addressed here: (1) Forcing terms into a model; (2) The use of hold‐out samples; (3) The use of aggregate data (averaging across people, suppressing the person‐to‐person variation); and (4) The use of random data as a predictor variable in a regression equation. All four of these points will be examined within this article.
USING DESCRIPTIVE ANALYSIS TO CHARACTERIZE THE EFFECTS OF MOISTURE SORPTION ON THE TEXTURE OF LOW MOISTURE FOODS
Authors: WAICHUNGO W.W. , HEYMANN H. , HELDMAN D.R. 
Published: May 2007

ABSTRACTExtruded puffed corn starch was equilibrated to various water activities over saturated salt solutions. After equilibration the samples were stored in sealed containers for a period of eight weeks. A trained descriptive sensory panel determined the textural characteristics of the samples, after equilibration and after eight weeks of storage. The critical water activity, the water activity at which the textural characteristics of the samples significantly changed was determined to be between water activities 0.36‐0.58. Principal component analysis showed that samples equilibrated to water activities above the critical water activity (0.36) were perceived to be low in fracturability and high in cohesiveness.
SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING
Authors: BÁRCENAS P. , ELORTONDO F.J. PÉREZ , ALBISU M. 
Published: May 2007

ABSTRACTThe aim of this work was to select a competent sensory panel considering its ability to describe ewes milk cheese sensory properties. The panelists evaluated the sensory characteristics of several ewes milk cheeses in terms of odor, flavor and texture. The performance of judges was assessed taking into account the following aspects: (1) individual discriminatory ability and reproducibility for each sensory attribute; (2) group discriminatory ability and reproducibility and agreement between judges for each attribute; (3) panel homogeneity; (4) panel consonance; and (5) overall panel discriminatory ability. The panel performance was checked with a set of statistical procedures. The results obtained by the selected group were better than the initial panel from the point of view of discriminant power, reproducibility and agreement. The suggested method can be easily applied in routine control of assessors performance and to discover deviant behavior or differences in individual perception of the samples.