Food Quality and Preference

article

Does fat affect the timing of flavour perception? A case study with yoghurt

Hely Tuorila, Camilla Sommardahl, Lea Hyvönen, Kalle Leporanta, more

Food Quality and Preference > 1995 > 6 > 1 > 55-58

Sweetness and sourness intensities of strawberry yoghurts containing 0 1 or 5 2% dairy fat, 6 or 12% sucrose, and 1 1% lactic acid, were rated by 14 assessors in two replications, using the time--intensity procedure. The timing of sweetness and sourness perception in this water-continuous material was unaffected by the fat content of the samples.

article

Automated formulation of a beverage based on the optimization of sensory properties

B. Heyd, I. Bardot, G. Trystram, J. Hossenlopp

Food Quality and Preference > 1995 > 6 > 1 > 1-6

The formulation of a beverage prepared from a mixture of liquid products was optimized, based on sensory properties, using the simplex algorithm. This method offers many advantages compared to classical methods of optimization such as multiple regression. Because the composition of the sample being tasted depends on the responses to prior samples, on-line preparation of the samples is required. ...

article

The effect of sample exposure time on the time intensity response to NaCl solutions

Irena Matuszewska, Nina Baryłko-Pikielna

Food Quality and Preference > 1995 > 6 > 1 > 43-48

Three sample exposure times (SET)(I-- sip-and-spit , II--hold in mouth for 5 s and III--hold in mouth for 10 s) were compared for their influence on individual and time-averaged time--intensity (T--I) ratings of saltiness. Four 5-ml samples, containing 0 4-1 2% NaCl in water were evaluated by five judges in two sessions. The exposure time significantly affected all T--I parameters analysed,...

article

Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures

R. L. Noronha, M. H. Damásio, M. M. Pivatto, B. G. Negrillo

Food Quality and Preference > 1995 > 6 > 1 > 49-54

Univariate and multivariate procedures were used in the development of the attributes and the selection of panel members for texture descriptive analysis of gelified dairy desserts containing kappa carrageenan--locust bean gum. The evaluation of the samples was carried out in three stages: compression and cutting with a spoon, and in the mouth. Initially, 16 attributes were defined as a result of...

article

Temporal perception of astringency and sweetness in red wine

T. Ishikawa, A. C. Noble

Food Quality and Preference > 1995 > 6 > 1 > 27-33

The interaction between astringency and sweetness was investigated in red wine using time--intensity (T--I) methodology. Maximum intensity and total duration for astringency decreased significantly with increasing sucrose concentration, whereas no sweetness T--I parameter was significantly affected by astringency level. Although no differences in perception of astringency or sweetness were found...

article

Assessing panel consonance

Garmt Dijksterhuis

Food Quality and Preference > 1995 > 6 > 1 > 7-14

A method to compare the use of the attributes between assessors in a conventional profiling panel is proposed. The method is based on Principal Component Analysis (PCA), and for each attribute a matrix containing the scores of the assessors on the product is analysed. When all assessors use an attribute in the same way this will give a large first Eigenvalue. From the Eigenvalues, or equivalently,...

article

Effects of skin contact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in burgundy Chardonnay musts and wines

B. Ferreira, C. Hory, M. H. Bard, C. Taisant, more

Food Quality and Preference > 1995 > 6 > 1 > 35-41

In the present study, a skin contact process (maceration) was applied on Chardonnay grapes and the results compared with those from a control sample obtained directly after pressing and without maceration. After the skin contact trial, four different sets of conditions of settling were realized.Routine analyses were carried out on musts and wines at the end of the alcoholic fermentation. It appears...

article

Modelling meal acceptability in a free choice environment

Duncan I. Hedderley, Herbert L. Meiselman

Food Quality and Preference > 1995 > 6 > 1 > 15-26

The difficulties of predicting overall meal acceptability when subjects have complete freedom to select from a wide range of possible foods are discussed, and some solutions offered in the context of a study conducted in a student cafeteria. We identified several subgroups in the data corresponding to different types of meals and modelled these separately. Tree diagrams were found to be a useful...

article

Psychosocial determinants of fruit and vegetable consumption among adults: results of focus group interviews

Johannes Brug, Sigrid Debie, Patricia van Assema, Wies Weijts

Food Quality and Preference > 1995 > 6 > 2 > 99-107

Fruit and vegetable (F & V) consumption is supposed to be associated with the prevention of chronic diseases. To tailor nutrition education aimed at increasing F & V consumption to the needs and beliefs of subjects in the target population, it is important to obtain information about what motivations people have for consuming or not consuming F & V. But hardly any studies on psychosocial...

article

One practitioner's overview to applied product optimization

Howard R. Moskowitz

Food Quality and Preference > 1995 > 6 > 2 > 75-81

This paper presents the author's approach to product optimization. The approach follows a sequence of steps, from identifying the factors under the developer's control, through experimental design, consumer evaluation, modeling, optimization, and reverse engineering. The steps are illustrated by means of an example using three independent variables.

article

The contribution of sensory liking to overall liking: an analysis of six food categories

Howard R. Moskowitz, Bert Krieger

Food Quality and Preference > 1995 > 6 > 2 > 83-90

Individuals differ in the degree to which they attend to different sensory inputs of food when they make their judgments of overall liking. Foods are complex, so it is quite difficult to isolate the effect of any one sensory input without confounding with other sensory inputs. However, analytically one can begin to estimate the importance of a sensory input by the linear slope M, relating overall...

article

Multidimensional scaling of sorting data applied to cheese perception

Harry T. Lawless, Nancy Sheng, Stan S. C. P. Knoops

Food Quality and Preference > 1995 > 6 > 2 > 91-98

A series of experiments examined the feasibility of using sorting data as input to multidimensional scaling (MDS) to create perceptual maps of cheeses. One study used a fairly diverse set of cheeses. Cheese names were also sorted for conceptual mapping. In a second study, only blue-veined cheeses were sorted. After sorting cheeses, intuitively sensible perceptual maps were obtained from MDS with...

article

Theoretical note on a practical problem: effective screening of drinking water for taints

A. W. MacRae, M. Falahee

Food Quality and Preference > 1995 > 6 > 2 > 69-74

Threshold models indicate that the best way to improve the effectiveness of sensory screening of water at the point of production is to give assessors sensory training, but we argue that it is likely to be ineffective. The notion of sensory threshold has been displaced in psychophysics by signal-detection models which assume that the assessor is uncertain on every trial, but makes an unconscious...

article

Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

Päivi Kähkönen, Hely Tuorila, Lea Hyvönen

Food Quality and Preference > 1995 > 6 > 2 > 127-133

The effect of fat content and serving temperature on sensory and hedonic responses were studied using cheese soup samples with 3, 6 or 12% dairy fat, served at 33, 48 or 63° C. A trained panel (n = 13) rated the intensity of eight sensory characteristics. The pleasantness of the samples was rated by 36 consumers, who also rated their liking for 26 foods listed in a questionnaire. Increasing fat...

article

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

L. M. Duizer, K. Bloom, C. J. Findlay

Food Quality and Preference > 1995 > 6 > 2 > 121-126

A trained time-intensity panel was used to evaluate the effect of scale orientation on time-intensity responses. Equi-sweet samples of aspartame, acesulfame k, sucralose and 9% sucrose were presented to 10 panelists for evaluation on both horizontal and vertical scales. For the most part, horizontal and vertical scales yielded similar results. However, Maximum Intensity responses on the vertical...

article

Confidence intervals for the triangle test can give reassurance that products are similar

A. W. MacRae

Food Quality and Preference > 1995 > 6 > 2 > 61-67

One of the major advantages of the triangle test to set against its low statistical power is its potential for revealing discriminable sensory differences when the nature of the difference is unknown. That makes it an attractive tool for seeking assurance that there is no sensory difference between samples (after a process change, for instance). Mere absence of significant difference is completely...

article

Selection of dry fermented lamb sausages for consumer testing

Hilde Helgesen, Tormod Næs

Food Quality and Preference > 1995 > 6 > 2 > 109-120

In this paper a possible strategy for selection of a reduced sample-set for preference testing is discussed. The sensory variation within commercially available dry fermented lamb sausages in Norway and their relationship to standard chemical measurements are also studied. Fourteen dry fermented lamb sausage samples were analysed by conventional sensory profiling (quantitative descriptive analysis...

article

Dimensions of sensory quality: a critique

Harry Lawless

Food Quality and Preference > 1995 > 6 > 3 > 191-199

This essay argues that quality is a complex term used in different ways. In addition to sensory quality, there are factors such as nutritional content, safety, shelf-life and reliability, that contribute to the consumer's overall opinion of a food product. Product quality is multidimensional. Some sensory quality determinations have taken an analytic approach through the identification of defects...

article

Perceived quality: a market driven and consumer oriented approach

Peter A. M. Oude Ophuis, Hans C. M. Van Trijp

Food Quality and Preference > 1995 > 6 > 3 > 177-183

Quality is discussed in terms of perceived quality, a perception process that may have a different content for various persons, products and places. Several elements of an integrative model of the quality perception process are addressed. Quality cues can be intrinsic or extrinsic and are used by consumers to form more abstract beliefs about the quality of a product. Experience quality attributes...

article

Food quality: conceptual and sensory aspects

Howard R. Moskowitz

Food Quality and Preference > 1995 > 6 > 3 > 157-162

Food quality is a multi-faceted concept. The definition of food quality is furthermore a very subjective matter, differing from person to person. Given the nebulousness of the concept and the substantial inter-individual variation in the definition of quality, the author suggests a more limited, operational approach. To deal with the many aspects of quality the author suggests breaking down the...

INFONA - science communication portal

Food Quality and Preference

Does fat affect the timing of flavour perception? A case study with yoghurt

Automated formulation of a beverage based on the optimization of sensory properties

The effect of sample exposure time on the time intensity response to NaCl solutions

Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures

Temporal perception of astringency and sweetness in red wine

Assessing panel consonance

Effects of skin contact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in burgundy Chardonnay musts and wines

Modelling meal acceptability in a free choice environment

Psychosocial determinants of fruit and vegetable consumption among adults: results of focus group interviews

One practitioner's overview to applied product optimization

The contribution of sensory liking to overall liking: an analysis of six food categories

Multidimensional scaling of sorting data applied to cheese perception

Theoretical note on a practical problem: effective screening of drinking water for taints

Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

Confidence intervals for the triangle test can give reassurance that products are similar

Selection of dry fermented lamb sausages for consumer testing

Dimensions of sensory quality: a critique

Perceived quality: a market driven and consumer oriented approach

Food quality: conceptual and sensory aspects

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