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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM-UP FOR TRIANGLE TESTS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of warm-up on performance for repeated triangle tests is studied according to assessors’ expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show that the effect of warm-up depends on the assessors’ expertise: (1) naive assessors do not increase their performance with warm-up; (2) assessors with a moderate practice of both triangle tests and the pair of products improve their performance with warm-up; (3) assessors with a moderate practice of triangle tests, but not familiar with the pair of products, improve their performance with warm-up too; and (4) assessors highly experienced for both triangle tests and products do not improve their performance with warm-up. These results support the idea that the positive effect of warm-up is due to an attentional process: Warm-up seems to help assessors focusing their attention on the dimension on which the two products are actually different and ignoring the other dimensions. Thus, results show that assessors are able to learn the difference between the two products and to learn to focus their attention on this difference at any time. They also suggest that prior knowledge of the triangle test scheme is required to benefit from warm-up.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00262.x
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  • 2
    Electronic Resource
    Electronic Resource
    REPLICATED TRIANGLE TESTS: EFFECT OF FEED-BACK AND PRODUCT COMPARISON ON PERFORMANCE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feed-back procedure consists of informing assessors of the quality of their response (correct or incorrect) after each triangle test. This procedure showed a contrasted effect according to assessors’detection abilities. A decrease in performance was observed for assessors who had low detection abilities whereas a slight increase was observed for assessors who had higher detection abilities. When the feed-back procedure is followed by a comparison by tasting of the two products, the increase in performance from the beginning to the end of the session is larger than that of both feed-back and control (no information) groups. We suggest that information inference from previous tests, which allows assessors to perform better at subsequent tests, is facilitated by the presence of a double information (feed-back and product comparison). This effect might be due to an attentional process allowing assessors to focus their attention on the difference between the two products. An attempt was made to model learning effect by variation of attentional weights.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00098.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF REPEATED INGESTION OF WATER AND SOLID SUCROSE ON THE DIFFERENTIAL SENSITIVITY TO SUCROSE AND ASPARTAME (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The differential sensitivity to sucrose or Aspartame in water was studied over the course of 90 min sessions, using a sequential method. The assessors had not eaten since 9 a.m. and the sessions began at 12 noon. Two factors were studied: water ingestion and solid sucrose ingestion every 5 min. The ingestion of water had no effect on discriminative sensitivity. However, the ingestion of solid sucrose had an effect; it maintained discriminant ability in contrast to the protocol without ingestion. The reason for this effect of sucrose is not known; it might be metabolic, hedonic or perhaps something else.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00497.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors. These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group OR defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assessors. Finally, group OR was a discriminant as well a homogenous panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00128.x
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  • 5
    Electronic Resource
    Electronic Resource
    Behaviour of some volatile compounds during storage of orange juice powder with low and intermediate moisture contents (1978)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 13 (1978), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in flavour of orange juice powder at low and intermediate moisture contents have been studied by sensory analysis, as a function of time and temperature (27–69°C). The development of some volatile components has also been studied by gas chromatography.The volatiles, which show the most significant increase when a change in flavour becomes detectable by the taste-testing panel, are furfural and diacetyl, specially in the product with the lower moisture contents (2–15% water content). In the product with higher water contents (20–40%), the concentrations of these two volatiles exhibit a smaller increase, but the increase in the amounts of α-terpineol and 3-methyl-2-buten-1-ol contents become more important.It is suggested that under these experimental conditions, the origin of diacetyl may be oxidation of acetoin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb00832.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    CO2 EMISSION FROM AN ORANGE JUICE POWDER: INDICATION OF AN OXIDATIVE ORIGIN (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: To gain knowledge of the circumstances associated with the release of CO2 and better understand the mechanisms of deterioration of orange juice quality, the quantity of CO2 emitted by freeze-dried orange juice powder was measured. At the same time, quality attributes (flavor, color, ascorbic acid) were evaluated as a function of time, temperature, water content and oxygen content of the atmosphere. Results of these experiments are reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02513.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Cooking Method upon Flavor of Carrots and Peas (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Two modalities of pressure (atmospheric pressure and high-pressure of 5.5.104 Pa) and two modalities of immersion (boiling and cooking in steam) were combined factorially to produce four ways of cooking. These different cooking methods were studied on two vegetables: carrots and peas. Sensory attributes of samples were assessed on an unstructured scale. Steam-cooked vegetables have higher sensory attributes (odor and flavor intensities, typical odor and flavor notes, sweetness). Larger losses of soluble solids and volatiles are believed to account for these differences between vegetables cooked in water and cooked in steam.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06651.x
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  • 8
    Electronic Resource
    Electronic Resource
    INFLUENCE OF SOME PROCESSING CONDITIONS ON THE QUALITY OF COFFEE BREW (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 5 (1981), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of some processing conditions on the organoleptic quality of coffee beverage (grinding, proportion of coffee to water, temperature of water and pressure during brewing) has been investigated by panel sensory analysis and physico-chemical measurements (soluble contents, pH, acidity, viscosity, optical density, electrical conductivity and caffeine). The study has been performed on a standard ARABICA roasted coffee and with an experimental extraction machine (expresso type) permitting control of the processing conditions.A linear multiple regression analysis demonstrated that the brewing temperature and the grind-water ratio were the main parameters influencing the soluble content of the extract. They also influenced qualitatively the extract as shown by sensory analysis and physico-chemical properties. An attempt was made to optimize the brewing conditions in order to obtain a coffee beverage with definite organoleptic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1981.tb00629.x
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