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  • 2005-2009  (1)
  • 1990-1994  (7)
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  • 1
    Electronic Resource
    Electronic Resource
    GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00473.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE: USE OF A SIGNAL DETECTION RANKING ANALYSIS TO MEASURE PREFERENCE FOR COMMERCIAL AND ‘HEALTH MODIFIED’ CAKES (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consumer preference for a common ‘yellow cake’ prepared from a commercially available cake mix and for three ‘health modified'cakes was measured using signal detection ranking procedures. Consumers found the ranking protocol simple to use, making it a viable alternative to hedonic scaling. Measures of likelihood to choose to eat, after provision of nutritional information about the cakes, showed the same trend as measures of preference taken before. Yet, the dominance of preference for yellow cake over the ‘health modified’ cakes was reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00202.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    SENSORY DIFFERENCE TESTING: RANKING R-INDICES ARE GREATER THAN RATING R-INDICES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: R-index measures obtained by rating and by ranking were compared using a model system. Tne prediction that R-indices obtained by ranking should exceed values obtained by rating was confirmed for both ranking computations: RJB and RMAT-
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00521.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    UNDERSTANDING DISCRIMINATION TESTS: A USER-FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R-INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTION (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aproblem central to sensory difference testing is response bias. There are two experimental strategies for dealing with this problem. The first is to use forced choice procedures, like the common duo-trio or triangle tests, while the second is to use signal detection measures like d′, P(A) and the R-index. These strategies are explained and discussed. The relationship between the R-index and the other signal detection measures is explained. The relationship between R-index values obtained by rating and ranking is explored, as are the alternative computations of the R-index by ranking: Rjb and Rmat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00519.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The commonly used approach to psychophysical taste descriptive analysis called ‘taste profiling’was assessed to determine whether it produced concept alignment with an agreed set of labels; it did not. After judges had been trained using a concept alignment procedure involving fifty-nine standards, the procedure was assessed to see whether broadly defined concepts of ‘sweet’, ‘sour’, ‘salty’and ‘bitter’generalized to various stimuli; they did not. It was concluded that the technique is inferior to currently used methods of descriptive analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00482.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    HOW WELL DOES THE 9-POINT HEDONIC SCALE PREDICT PURCHASE FREQUENCY? (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One hundred and one consumers assessed three strawberry-flavored yogurts, using the 9-point hedonic scale and a purchase intent scale, both blind and with their appropriate cartons. They were then monitored for a year, to determine whether their ratings had any predictive value for their purchase behavior. It was found that the highest rated yogurts tended to be the ones that were purchased during the year. Any correspondence between rank order of rating and of purchase frequency was negligible. Predictions were better when the yogurts were rated with their cartons. The ratings were a better predictor of purchase frequency than price. Various consistency measures were also made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00027.x
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    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05395.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Alternative Hedonic Measures (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simple ranking and rating procedures for hedonic testing were developed from which signal detection analysis gave simple probability values indicating preference. Data were pooled over judges to give preference scores for specific groups of consumers. Rating was preferable when forced choice was to be avoided; ranking was preferable when response bias was a consideration. The rating procedure was less prone to instructional bias than the 9-point hedonic scale. Ranking methods were extended to measure‘likelihood to buy', when price was included in the decision, as well as degree of preference.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07960.x
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    Paper (German National Licenses)
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