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Individual variation in the perception of saccharin has been related to genetic sensitivity to the bitterness of 6- n -propylthiouracil (PROP). But, data on other intense sweeteners are sparse, particularly when tasted in real foods. The objectives of this study were (1) to identify the sensory...
The conventional approach used to examine consumption values of consumers for a given product category is the Means-End Chain (MEC) approach. The MEC retrieves values through establishing links between product attributes and consumption values by an interviewing technique called laddering. The...
The aim of the present study was to evaluate the chewing behaviour stability over time and the influence of personality characteristics on chewing behaviour in order to assess the use of EMG for food assessment. From a set of eighty three subjects, thirty-two subjects were classified as...
The present study examined the impact of two manipulations on beliefs of the weight-gain potential of foods. Respondents ( n = 230) compared foods that are often perceived to be unhealthy to similar- or higher-calorie foods that are often perceived to be healthy in terms of their capacity to...
This paper aims at an extension and refinement of some recent work on equivalence testing in sensory science. The performance of the two-one-sided-tests (TOST) approach using the t -test statistic for normally distributed data is briefly compared from a practical point of view to alternatives...
Statistical model and procedure for similarity tests using paired comparison method are developed in the framework of the “two one-sided tests” (TOST) according to the intersection-union test (IUT) principle. Critical values, testing powers and sample sizes for the tests are provided based on...
The aim of the study was to determine the performance of a sensory panel in evaluation of carrots by investigating the effect of training sessions on the reliability of the sensory attributes. A sensory panel ( n = 10) was trained in profiling five carrot genotypes during a training session with...
Quality labelling of traditional products may be based on identifying specific sensory properties and linking these to particular compositional characteristics or manufacturing practices. Methodology to do this in the presence of large sensory variation is required. In order to study the sensory...
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