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  • 1
    Electronic Resource
    Electronic Resource
    At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60 °C (140 °F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08814.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R-index measures. Cross-sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05047.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    SHORT-CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSIS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Traditional sensory difference tests demonstrate whether a difference exists or not between two flavors; to determine the degree of difference requires further scaling. The two processes can be combined for perceptually small differences using difference tests based on signal detection measures. Such measures provide a measure of degree of difference directly which being a probability value is susceptible to analysis by parametric statistics Traditional signal detection measures are complex and time consuming but the present paper outlines a short and simple means of calculating such measures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10071.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Navel Oranges Treated with Low Doses of Gamma-Radiation (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Navel oranges from two locations in California were given low postharvest doses of gamma radiation (60 - 80 Krads) and compared with nonirradiated controls for taste, flavor, odor, firmness, degree of orange color, degree of brown blemishing, ease of peeling and intactness of the membranes on sectioning. Practiced judges were used as an analytical screening tool using minimal cross-sensory interference, while untrained subjects were used to determine whether changes might be distinguished by‘nonexperts’. Greatest differences were found for degree of blemishing, lesser differences for flavor by mouth and odor and some trends for taste, color, texture and ease of peeling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13762.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    RATING AND RANKING PROCEDURES FOR SHORT-CUT SIGNAL DETECTION MULTIPLE DIFFERENCE TESTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: A comparison is made between rating and ranking as methods for multiple difference testing for the sensory analysis of food flavors. A signal detection index of difference (R) is obtained and tends to be higher when obtained by ranking than by rating. The effect is predicted from probability assumptions made in the calculation of the index.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02624.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes (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: Descriptive analysis of foods involves the communication of sensory concepts which are defined using standard stimuli. The concept created by a single NaCl standard stimulus was measured as a set of probabilities. It was found not to be the same for each judge. Disagreement between judges can thus be caused by variations in conceptualization, as well as sensation. This has important implications for the definition of terms in descriptive analysis. The concept was found not to generalize to strong monosodium glutamate (MSG) stimuli which raises questions about reports that MSG tastes salty at high concentrations. Effects on the concept of context, time and variation of standards were also noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14094.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effectiveness of Sensory Difference Tests: Sequential Sensitivity Analysis for Liquid Food Stimuli (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Versions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R-index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (SSA). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called ‘warm-up', to improve judges’ performance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13857.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: A procedure involving rapid tasting of alternate samples, known as ‘warm-up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm-up improved performance marginally.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07858.x
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    Paper (German National Licenses)
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  • 9
    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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  • 10
    Electronic Resource
    Electronic Resource
    Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium-5′-Inosinate and Disodium-5’-Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Experiments were developed to evaluate the effect of replacement of NaCl with modified KCl on the hedonic ratings for fresh pork sausage patties. Results clearly indicated that the replacement of up to 75% (w/w) of the salt by modified KCl were significantly well accepted. The incorporation of any level of MSG decreased the overall acceptance level of modified KG to 50% (w/w). With the incorporation of two additional spice levels, the acceptance level of modified KC1 did not improve much beyond 75% (w/w).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04648.x
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