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  • 1
    Electronic Resource
    Electronic Resource
    Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping (2000)
    Springer
    European food research and technology 211 (2000), S. 199-204 
    Details
    ISSN: 1438-2385
    Keywords: Key words Preference mapping ; Sensory profile ; Acceptability ; Peach nectar
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Eight samples of peach nectars were profiled by a trained panel and assessed for overall liking by a consumer panel. Internal preference mapping was used to derive a multidimensional space of samples based only on acceptance data. The first three preference dimensions showed significant fit for 91.2% of the consumer population. According to the position of these consumers on the maps, four subgroups could be formed. The first dimension was mainly related to sweetness and off-flavour. The second dimension was related to acidity and texture attributes (body, viscosity, sliminess, mouth-coating) and the third dimension was defined by flavour intensity, peach flavour, and artificial and cooked flavours. Based on these results, the preference criteria of each consumer subgroups were established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050023
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of the catalyst on the kinetics of a RIM formulation (1989)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 38 (1989), S. 237-248 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: The influence of three different catalysts [triethylendiamine (TD), stannous octoate (SO), and dibutylindilaurate (DBTDL)] and their blends (TD + SO and TD + DBTDL) on the kinetics of a RIM formulation, based on a high functionality polyether-polyol and a polymeric MDI, has been studied using the adiabatic temperature rise method and Fourier transform infrared spectroscopy. The synergism observed in the DBTDL/TD systems is explained by means of complex formation between the amine-based and metal-based catalysts. Infrared spectroscopy data support this complex formation. The SO/TD systems do not exhibit synergetic behaviour, being the reaction rate controlled by the metal catalyst which complexes the isocyanate group.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1989.070380204
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    Paper (German National Licenses)
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