Descriptive Analysis of Whiskey Sour Formulations: Magnitude Estimation Versus a 9-Point Category Scale

The whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9-point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist-mix interaction, while use of the category scale resulted in more variability due to panelist and replication.     

SENSORY ANALYSIS OF PEANUT-BASED IMITATION CHEESE SPREAD

The purpose of this study was to develop an imitation cheese spread from peanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer-type panels using magnitude estimation scaling were determined. Color measurements (L, a, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.     

Sensory Characteristics of Apple Juice Evaluated by Consumer and Trained Panels

ABSTRACT: To identify sensory characteristics of unclarified apple juice and to compare unclarified and clarified types, 140 consumers and 10 trained panelists evaluated 16 commercial apple juice samples (4 clarified and 12 unclarified). Unclarified and clarified juices were clearly separated by the first principal component (PC1), whose main factor was fresh, green, and sweet aroma. It was difficult to predict consumer preference by regression models using trained panel preference and analytical attributes. Mapping consumers' overall preferences on a sensory profile made by PC1 and PC2, the consumer panel preferred apple juice with moderately increased fresh and green aroma and thoroughly decreased sour and astringent.     

Palatability of meat from electrically stimulated carcasses of yearling and older entire-male and female sheep

Pasture-fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen.
Flavour and odour of the cooked meat were evaluated with three different taste-testing procedures: an analytical laboratory taste panel, an in-house consumer taste panel and a mass consumer taste panel. Tenderness was assessed with both a tenderometer and the in-house consumer taste panel.
None of the panels found any differences between the meat from yearling rams or ewes. The laboratory panel detected foreign flavours more commonly in the meat from older rams than older ewes. These foreign flavours were not considered objectionable by the other two taste panels; in fact, meat from the older rams was often preferred to the meat from the older ewes. There were no differences in objective tenderness among sheep from any age group. Taste panel results, however, showed meat from the older sheep to be less tender than that from the yearling sheep, but found no sex-related differences in tenderness between the mutton of similar-aged animals.     

CONSUMER PREFERENCE AND MECHANICAL PROPERTY ASSESSMENT OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET1

Maine wild fresh blueberries were purchased from a cooperative twice (tests 1 and 2) during the 1997 field season and used to determine the relationship of consumer preference and textural properties. Berry diameter was used to establish 3 size classes and a consumer panel evaluated teaspoon-sized samples and indicated their opinion of flavor, texture and overall quality attributes using a 9-point hedonic scale. Ranked preference for size was conducted in a separate area following the acceptability evaluation. At the same time the consumer samples were drawn, three berries were subsampled and subjected to a compression test. Two replications of the test were made to evaluate texture/sensory interactions of Maine wild blueberries throughout the harvest period; test 1, one week into the four-week harvest. Based on size class, there were no significant differences in acceptability attributes; however, differences were detected in the mechanical tests. Slight differences in consumer preference were detected in test 2, which took place three weeks into the harvest cycle, and significant differences were also found in the mechanical tests. Differences between test 1 and 2 can be attributed to blueberry maturity. These results compare with previously published data on Maine wild blueberries.     

The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product

The adhesion between meat pieces in meat products, varied by the addition of different concentrations of a crude myosin solution, was measured by a trained sensory panel and by two instrumental tests: tensile adhesive strength (TAS) and punch and die. A consumer trial was used to find which level of adhesion was preferred. Results from the sensory panel showed that the adhesion could be detected as highly significant (P < 0·001) differences in three tactile measurements and in the two eating qualities, ease of fragmentation and rubberines. TAS measurements gave larger differences between treatments than punch and die, and had very high correlations with ease of fragmentation and crumblines on cutting. The small consumer study revealed no overall preference for any one product. Hence, although differences in adhesion between meat pieces in a meat product are detectable subjectively and can be measured objectively by TAS tests, preference for any particular strength varies between individuals.     

Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping

Eight samples of peach nectars were profiled by a trained panel and assessed for overall liking by a consumer panel. Internal preference mapping was used to derive a multidimensional space of samples based only on acceptance data. The first three preference dimensions showed significant fit for 91.2% of the consumer population. According to the position of these consumers on the maps, four subgroups could be formed. The first dimension was mainly related to sweetness and off-flavour. The second dimension was related to acidity and texture attributes (body, viscosity, sliminess, mouth-coating) and the third dimension was defined by flavour intensity, peach flavour, and artificial and cooked flavours. Based on these results, the preference criteria of each consumer subgroups were established. Received: 27 September 1999     

Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture

Commercially processed dill pickles from 15 companies were evaluated for levels of NaCl, acetic acid, and texture by objective mcasurements and for preference by a consumer panel. Although differences in preference were significant, the concentrations of NaCl and acid, or the values of texture were not significantly related to these differences. The results indicated that NaCl in processed dill pickles could be reduced from present levels without affecting sensory preference for the product.     

Relationships Between Food Preferences and Food Acceptance Ratings

A study was conducted to assess relationships between food preference ratings and food acceptability ratings. Acceptability ratings for each of two discriminably different samples of nine food items were obtained using the 9-point hedonic scale. Regression analysis indicated that no linear relationship existed between these ratings and either hedonic or frequency preference ratings of the foods. In addition, the range of acceptability ratings was smaller than the range of corresponding’preference ratings. Panelists’expressed preferences had no effect on their assignment of differential acceptance ratings to different samples of the items. Correlations between preference ratings of laboratory panelists and military field panelists were good, in spite of higher absolute preference ratings assigned by the laboratory panel.     

Snack product consumer surveys: large versus small samples

This study showed the comparison results of randomly selected small sample sizes and a larger consumer panel (522 respondents) from questionnaires on snacking behaviour (nominal data), sensory preference tests (interval data) and also the ranking of the packaging (ordinal data) of 7 representative Thai commercial snack products. The results from each of the smaller random samples were plotted against the results from the large consumer survey, and their R-squares were calculated. The histograms of the differences between the small sample sizes and the larger panel were created and the standard deviations of each histogram were considered. If the R-squares of the small group versus the large consumer group or their standard deviations of differences were plotted against the sample size of the small groups, the R-squares increased whilst the standard deviations of differences decreased when the small sample sizes increased. The R-squares and standard deviations did change noticeably between the sample sizes of 8–24 for nominal data and 8–32 for interval data. The degree of changes gradually decreased until a sample size of 64, after which it flattened out. For ordinal data, the changes of R-squares and standard deviations were rapid at the sample sizes of 8–40 but they reached a plateau after 40.     

基于地域喜好差异的液态乳关键属性优化方法

随着居民消费水平的升级,产品的精细化和个性化成为配方设计新趋势,如何根据不同地区消费者的感官 喜好差异性指导产品配方设计成为新型消费形式下的需求。本研究以不同配方的液态乳产品为对象,开展评价小组 和消费者对风味液态乳产品关键感官属性的感官评价,采用偏相关分析、Penalty分析等多元统计分析方法,多角度 进行风味特征关联性分析,并利用偏好图对分析型感官分析（感官属性强度测量）和情感型感官分析（消费者喜好度 测量）结果进行综合处理,针对不同地区消费人群的喜好差异确定液态乳样品的关键感官属性改进方案。通过配方模 型优化结果可知,上海地区消费者喜欢偏甜的样品,相对的,北京和成都地区消费者偏爱酸甜适中的样品,三个地区 消费者都喜欢乳香味较大、口感细腻的样品,北京地区消费者对稠厚感的要求没有成都和上海地区消费者高。     

Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages

ABSTRACT: To determine if consumers could discriminate samples differing in rancidity, 2 experiments were conducted with freezer-stored pork loin chops (M. longissimus dorsi ) and sausages made from pigs fed diets varying in fatty acid composition. Samples were categorized as "normal" and "rancid" using Principal Component Analysis of data from trained sensory panel evaluations. These samples were presented to 2 consumer panels (n = 206 and n = 213). Rancidity did influence consumer preference. Consumers were able to discriminate between "normal" and "rancid" sausage, and preferred "normal." No differences ( P > 0.05) in preference or flavor were detected between the chop groups.