EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTS

Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award‐winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty‐seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The “ideal pair,” scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation‐from‐ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered “ideal,” while higher or lower scores represented pairs where the “wine” or the “cheese” dominated, respectively. In general, white wines had mean scores closer to six (“ideal”) than either the red or specialty wines. The late harvest, ice and port‐type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference.     

The evaluation of the apple cultivars Bramley's Seedling, Suntan and East Malling A 3022 for the production of apple slices

Comparison of slices of the apple cultivars Bramley's Seedling, Suntan and East Malling A 3022 showed that both objective and subjective assessments were considerably influenced by: (1) preparatory procedure (blanching time, sugar or malic-acid additions), and (2) storage (whether as whole fruit or as previously prepared frozen slices). The addition of sugar and acid and method of storage produced a more marked effect than differences due to cultivar. Although Bramley's Seedling could be distinguished objectively from the other two cultivars, primarily on the basis of appearance, this had little influence when it came to making hedonic assessments. Products from Suntan and East Malling A 3022 were considered at least as good in a number of respccts as those from Bramley's Seedling.     

SENSORY AND PHYSIO‐CHEMICAL PROPERTIES OF MEMBRANE FILTERED APPLE JUICES1

Shelf‐stable apple juices were prepared using two ceramic and four polymeric tubular membranes of varying pore sizes and evaluated using color matching and triangle tests. Juices from 9 kDa and 20 kDa membranes were different in color and aroma/flavor from the other membranes, the characteristics of which did not differ from each other. A full sensory profile was obtained for experimental juices produced using a 0.02 μm ceramic membrane and from commercial pasteurized apple juice. Experimental juices were prepared from fresh and stored apples with and without ascorbic acid. Twelve judges evaluated color; cooked/caramelized, appley, fruity and green aromas and seven flavor attributes (cooked/caramelized, appley, fruity, green, sweet, sour, astringence). Analysis of variance and principal component analysis revealed that membrane filtered juices lacked the cooked/caramelized aroma and had a green flavor compared with the commercial apple juice. Membrane filtered juices prepared from freshly harvested apples had less appley and fruity aroma and flavor, but were more sour and astringent than juices prepared from stored apples. Ascorbic acid treatment significantly reduced the yellow color and increased the astringence of juices.     

PERFORMANCE MEASUREMENT IRREGULARITIES ON Cds/Cdte DEVICES AND MODULES

An area of major importance relating to prototype developments in the photovoltaic field is accurate measurement of photovoltaic devices and modules. In this paper are described some measurement irregularities that can affect performance testing of CdS/CdTe devices and modules, and therefore can affect life testing and technical developmental decisions. These irregularities are dependent on the material being tested and on the measurement technique. They especially relate to devices filled with deep-level traps (large diode ideality factors) that can result in an inability to instantaneously equilibrate to an existing or changing bias condition.     

Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation

Three soy protein isolates were substituted on an equal protein basis for soy flour in a yeast bread formula. The consumer texture profile technique was used for sensory evaluation of the breads. A compression cage attached to an Instron was used for objective evaluation of textural characteristics. Panelists noted differences in smoothness, uniformity of cell distribution, chewiness, greasiness and crumbliness among the soy-containing breads. Deviations from the perceived ideal bread were shown for most textural characteristics. Soy isolates influenced volume, specific volume, hardness, springiness, gumminess and chewiness of the breads.