Journal of Sensory Studies
SCOPUS (1986-2025)SCIE-ISI
1745-459X
0887-8250
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
Food ScienceSensory Systems
Các bài báo tiêu biểu
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
Tập 4 Số 2 - Trang 129-148 - 1989
ABSTRACT.The problem of balancing out the effect of order of presentation and
the carryover effect of a preceding sample over a series of presentations of the
same set of samples is addressed. A series of designs developed by Williams
(1949) are used. The method of calculation is given. Tables containing about 50
consumers of each design for presenting from 4 through to 16 samples are given.
THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS
Tập 19 Số 5 - Trang 347-363 - 2004
ABSTRACT We investigated whether the perception of the crispness and staleness
of potato chips can be affected by modifying the sounds produced during the
biting action. Participants in our study bit into potato chips with their front
teeth while rating either their crispness or freshness using a computer‐based
visual analog scale. The results demonstrate that the perception of both the
crispness ...
THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS
Tập 1 Số 3-4 - Trang 203-215 - 1986
ABSTRACTA set of terms in descriptive analysis should enable differentiation
among products, specification of the sensory properties of the products, and
sufficient characterization to permit its recognition or identification. Meeting
these criteria enables the use of descriptive data in several applications: (1)
interpretation of other sensory data, (2) correlation with instrumental
measures, (3)...
DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS
Tập 18 Số 3 - Trang 199-216 - 2003
ABSTRACTA standardized descriptive language for skim milk powder and dried dairy
ingredients was developed. The lexicon was initially identified from a large
sample set of dried dairy ingredients (138). A highly trained descriptive panel
(n = 14) refined terms and identified references. Dried dairy ingredients (36)
were then evaluated using the developed language. Twenty‐one descriptors were
ident...
A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEA
Tập 22 Số 3 - Trang 256-272 - 2007
ABSTRACT A lexicon for describing green tea was developed using descriptive
analysis methods. A highly trained, descriptive sensory panel identified,
defined and referenced 31 flavor attributes for green tea. One‐hundred and
thirty‐eight green tea samples from nine countries – China, India, Japan, Kenya,
Korea, Sri Lanka, Taiwan, Tanzania and Vietnam – were selected to represent a
wide range of gr...
AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE
Tập 24 Số 6 - Trang 797-832 - 2009
ABSTRACT It is well known that the color of a beverage can influence its flavor.
We conducted three experiments to investigate the effect of the ambient room
color on flavor, while leaving the color of the beverage unaltered. We chose
white wine as the beverage and used several methods to fully explore the
potential role of ambient light. First, a group of wine buyers made judgments on
flavor and ...
EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY
Tập 13 Số 1 - Trang 29-43 - 1998
Proteins in saliva samples taken from twelve subjects immediately before and
immediately after tasting astringent solutions were analyzed by high performance
liquid chromatography. Although considerable variation in both the qualitative
and quantitative protein pattern was observed among individuals, three peaks
appeared to be common to the majority of the chromatograms. The tasting of the
astring...
SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1
Tập 19 Số 1 - Trang 15-26 - 2004
ABSTRACTThe sensory characteristic “beany” is a limiting factor in introducing
soy products to many consumers in western cultures. This research described
sensory properties of beany flavor and described sensory odor characteristics of
19 chemicals that have been associated with beany aroma and flavor in previous
literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical
(if s...
SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS
Tập 6 Số 1 - Trang 49-62 - 1991
ABSTRACT.Previous research on the flavor development of Cheddar cheese has
largely concentrated on the chemical changes that occur, and less work has been
published on the sensory aspects of cheese maturation. Cheddar cheese was
produced under controlled conditions and a quantitative descriptive analysis
procedure was developed and used to assess development of sensory properties
during maturation...
THE CONSUMER SENSORY PERCEPTION OF PASSION‐FRUIT JUICE USING FREE‐CHOICE PROFILING
Tập 20 Số 1 - Trang 17-27 - 2005
ABSTRACT Free‐choice profiling (FCP) was carried out in order to investigate how
naive consumers (who had never tried the product before) described and perceived
passion‐fruit juice. This method allows participants to use their own attributes
to describe and quantify food products and beverages. The study used four
different samples of passion‐fruit juice, analyzed by 10 consumers in three
replica...