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The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as ‘intensity maximum’ and ‘area under the curve’. In order to get more information from TI data, a general mathematical model was...
This study was conducted in order to compare the behaviour of consumers who had to choose products under economic constraint in two conditions: when perceived quality was based on expectation generated by packaging images, versus when perceived quality was based on sensory experience in presence...
The aim of the present study was to analyse the reliability and performance of the sensory assessors in texture profiling by a univariate (ANOVA) and a multivariate procedure using discriminant partial least squares regression (DPLSR). Assessor×product modelling is relevant in the data analysis...
The quality of peas has been studied in a joint project between a pea producing company in Denmark and several research institutions. The study included quality from a consumer point of view based on market research and quality from more internal company points of view based on measurement of...
Binomial tests are often used in sensory difference and preference testing. Two assumptions underlie this use: (1) responses are independent and (2) choice probabilities do not vary from trial to trial. In many applications, the latter assumption is violated. In this paper we account for...
Combined recording of masticatory muscle activity and jaw movement patterns during eating was used to examine the process of food breakdown in the mouth for a series of “Rich Tea”-type biscuits in 19 ordinary consumers. These data indicated an initial increase in chewing work from the...
This study examined whether the perception of, and preference for, varying levels of sucrose in water, orange juice, custard and biscuit were related to dietary intakes of sugar and sweet foods in 69 Caucasian Australian and 63 Malaysian university students living in Australia. The two ethnic...
Three types of water, unprocessed water and two membrane-processed water, were employed to produce Oolong tea-drink samples. A commercial sample of Oolong tea-drinks using the same materials was also included for testing. A modified quantitative descriptive analysis was conducted on a line scale...
Sensory analysis is an experimental science where statistical science and its techniques can make a major contribution. We review the specific nature of the problems raised and propose the use of L 1 -norms, three-way distance analysis and ultra-preference analysis to overcome these difficulties.
Sweetness is an important attribute in the flavour, acceptability, and perceived quality of winter squash. Glucose, fructose and sucrose contributed differently to the perceived sweetness of eight winter squash cultivars ( Cucurbita maxima ) rated by a trained sensory panel. Sucrose was the most...
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