Journal of Sensory Studies

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Developing a strawberry lexicon to describe cultivars at two maturation stages
Journal of Sensory Studies - Tập 33 Số 1 - 2018
Penelope Oliver, Sara Cicerale, Edwin Pang, Russell Keast
AbstractThe sensory profile of strawberries is documented as being influenced by cultivar, maturation stage, and environment. Thus, internationally bred strawberries grown in Australia will have a flavor profile adapted to the Australian environment. The objective of this research was to devise a strawberry lexicon relevant to the sensory characteristics of commercially available strawberries grow... hiện toàn bộ
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 100,000 ppm of each chemical (if s... hiện toàn bộ
DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS
Journal of Sensory Studies - Tập 18 Số 3 - Trang 199-216 - 2003
M.A. Drake, Yonca Karagül Yüceer, Keith R. Cadwallader, Gail Vance Civille, P. S. Tong
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... hiện toàn bộ
Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce
Journal of Sensory Studies - Tập 28 Số 3 - Trang 248-255 - 2013
Panat Cherdchu, Edgar Chambers, Thongchai Suwonsichon
AbstractTwenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S.A. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; however, they had different familiarity with soy sauce. Each group separately evaluated samples during the same time period, then met in Thailand to compare and discuss... 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 vanilla RTD protein beverages. A category survey with 33... 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 Pepper. A total of 32 sensory attributes were detected, which included 15 attribute... 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 acceptability below 6 in a 9‐point hedonic scale. In the... 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) correlation with instrumental measures, (3)... 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. The pain‐associated sensations ... 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 astring... hiện toàn bộ
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