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  • 1995-1999  (7)
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Materialart
Erscheinungszeitraum
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  • 1
    Digitale Medien
    Digitale Medien
    EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Multidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST-2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+) as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1995.tb00003.x
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  • 2
    Digitale Medien
    Digitale Medien
    Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition. (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Chemical, physical and sensory characteristics were determined in a population of 103 F3 families derived from the cross between two sweet corn inbreds that differed in kernel properties associated with eating quality. Kernel characteristics correlated well with panel perception of sensory attributes. Chemical, physical and sensory properties were grouped into three factors: taste—including sweetness, starchiness, juiciness, and sucrose and starch concentrations; texture—crispness, tenderness, juiciness and cooked kernel tenderness; and aroma—sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179). The relative importance in determining overall liking was taste 45.1, texture 30.5, and aroma 24.4%.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14772.x
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  • 3
    Digitale Medien
    Digitale Medien
    KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06245.x
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  • 4
    Digitale Medien
    Digitale Medien
    Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p 〈 0.01), and added NaCl* thickener (p 〈 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10939.x
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  • 5
    Digitale Medien
    Digitale Medien
    Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl2) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na+ content or by freeing Na+ from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na+ binding. Salt taste intensity correlated positively with tomato flavor.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04397.x
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  • 6
    Digitale Medien
    Digitale Medien
    Retention of Phytochemicals in Fresh and Processed Broccoli (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Our objective was to determine whether steam blanching, storage and preparation affected concentrations of sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydroxybutene (CHB), iberin (I) or iberin nitrile (IN) in fresh and frozen broccoli. Broccoli (var. “Arcadia”) was grown in St. Charles, IL over three seasons. Samples were steam blanched (2 min at 93 ± 5°C) within 24h of harvest, frozen and stored at −20°C up to 90 days, and fresh broccoli was stored at 4°C up to 21 days. Samples were analyzed uncooked or microwave cooked. SF, SFN, I, IN and CHB were determined by GC in dichloromethane extracts from lyophilized samples. Rates of loss for CHB and SF were similar during storage of fresh broccoli. Blanching, storage, and microwave cooking decreased (p 〈 0.01) concentrations of each compound in fresh and frozen broccoli.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12221.x
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  • 7
    Digitale Medien
    Digitale Medien
    Taste Qualities of Reduced-Sodium Soups as Affected by Serving Temperature (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Reduced-sodium chicken broths (144 mg Na+ and 288 mg Na+/240 mL serving) were thickened with commonly used food ingredients (four gums, two starches and flour). Salt taste of most soups was stable to temperature change(room, 22°C vs serving, 60–65°C) as judged by 12 subjects. However, soups made with potato starch (144 mg Na+) and ionic xanthan and sodium carboxymethylcellulose gums (288 mg Na+) were saltier at room than at serving temperature. Salt taste enhanced chicken and overall flavors. Soups prepared with all-purpose wheat flour remained unchanged in viscosity, but other soups were perceived as thicker at room temperature.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04017.x
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