Journal of Sensory Studies
SCOPUS (1986-2023)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 TESTSABSTRACT. 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 throu...
Tập 4 Số 2 - Trang 129-148 - 1989
THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPSABSTRACT 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 demonstr... ...
Tập 19 Số 5 - Trang 347-363 - 2004
THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONSABSTRACT A 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) correlatio... ...
Tập 1 Số 3-4 - Trang 203-215 - 1986
DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTSABSTRACT A 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. ... ...
Tập 18 Số 3 - Trang 199-216 - 2003
A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAABSTRACT 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...
Tập 22 Số 3 - Trang 256-272 - 2007
AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINEABSTRACT 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. Fir...
Tập 24 Số 6 - Trang 797-832 - 2009
EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCYProteins 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... ...
Tập 13 Số 1 - Trang 29-43 - 1998
SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1ABSTRACT The 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 1... ...
Tập 19 Số 1 - Trang 15-26 - 2004
SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSISABSTRACT. 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 sen... ...
Tập 6 Số 1 - Trang 49-62 - 1991
THE CONSUMER SENSORY PERCEPTION OF PASSION‐FRUIT JUICE USING FREE‐CHOICE PROFILINGABSTRACT 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 ju... ...
Tập 20 Số 1 - Trang 17-27 - 2005