Journal of Sensory Studies

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SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1
Journal of Sensory Studies - Tập 19 Số 1 - Trang 15-26 - 2004
Suntaree Vara‐ubol, Edgar Chambers, Delores H. Chambers
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 1...... hiện toàn bộ
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages
Journal of Sensory Studies - Tập 36 Số 6 - 2021
Yaozheng Liu, Rachel S. Del Toro‐Gipson, M.A. Drake
AbstractReady‐to‐drink (RTD) protein beverages are growing in popularity in the US market. Protein beverages vary in protein amount and source and as such, have substantially different sensory experiences. This study applied descriptive analysis and consumer acceptance testing to identify sensory properties and drivers of like and dislike in...... hiện toàn bộ
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper
Journal of Sensory Studies - Tập 36 Số 2 - 2021
Gongshun Yang, Edgar Chambers, Hongwei Wang
AbstractA lexicon in English and Chinese was developed to describe the aroma and flavor profiles of sensory characteristics of Zanthoxylum bungeanum, also known as Sichuan pepper 花椒 or Chinese prickly ash. A trained, experienced descriptive analysis panel was used to determine the flavor characteristics for Sichuan...... hiện toàn bộ
SURVIVAL ANALYSIS TO ESTIMATE SENSORY SHELF LIFE USING ACCEPTABILITY SCORES
Journal of Sensory Studies - Tập 23 Số 5 - Trang 571-582 - 2008
Ana Giménez, Gastón Ares, Adriana Gámbaro
ABSTRACT In the present study, survival analysis was applied on consumers' acceptability scores, focusing the shelf‐life risk on the consumers disliking the product. Shelf life was estimated as the time necessary to reach a fixed percentage of consumers disliking the product, that is, the percentage of consumers scoring the product's overall ...... hiện toàn bộ
THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS
Journal of Sensory Studies - Tập 1 Số 3-4 - Trang 203-215 - 1986
Gail Vance Civille, Harry T. Lawless
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) correlatio...... hiện toàn bộ
UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH
Journal of Sensory Studies - Tập 8 Số 2 - Trang 101-114 - 1993
Mary Bertino, Harry T. Lawless
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...... hiện toàn bộ
EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY
Journal of Sensory Studies - Tập 13 Số 1 - Trang 29-43 - 1998
Σταματίνα Καλλιθράκα, Johanna Bakker, Michael N. Clifford
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...... hiện toàn bộ
EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS
Journal of Sensory Studies - Tập 4 Số 1 - Trang 1-18 - 1989
Armand V. Cardello, Ronald A. Segars
ABSTRACT.Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self‐reported masticatory fatigue induced by the experimental...... hiện toàn bộ
SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS
Journal of Sensory Studies - Tập 6 Số 1 - Trang 49-62 - 1991
John R. Piggott, R. G. MOWAT
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 sen...... hiện toàn bộ
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
Journal of Sensory Studies - Tập 4 Số 2 - Trang 129-148 - 1989
H.J.H. MacFie, N. Bratchell, Keith Greenhoff, Lloyd Vallis
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 throu...
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