The relationship between duration and maximum intensity of sweetness and peppermint flavour of chewing gum was explored using dual-attribute time-intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavour were evaluated by 10 trained time-intensity panellists.
The relationship between the perception of tenderness, chewing activity and instrumental compression was explored by time-intensity, electromyography and instrumental texture profile analysis (ITPA). Bovine m. longissmus dorsi from five treatments were evaluated by seven individuals.
A measure of the reliability (T-IR) of time-intensity measurements was developed based on the concept of standard deviation as a measure of panellist variability. The T-IR measure was applied to time-intensity data collected from 10 panellists evaluating the sweetness of 4 model sweetener solutions on horizontal and vertical time-intensity line orientations.
Dual-attribute time-intensity is a new technique for evaluating the perception of two sensory attributes simultaneously. In this research, the sensitivity of dual-attribute time intensity was assessed in comparison to the single-attribute time intensity test for the evaluation for sweetness and peppermint flavor. Ten trained time-intensity panellists evaluated the peppermint flavored chewing gum samples varying in the intensity of release of
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% sucralose were presented to 10 panellists 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 scale were approximately
The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time-Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation.
A response surface investigation, utilizing a central composite rotatable design, measured the thermal response of beef muscle samples treated with sodium chloride (NaCl, 0·5–2%) and sodium tripolyphosphate (TPP, 0·2–0·6%). Low temperature transitions were reduced in enthalpy and transition temperature by increased salt concentration. Enthalpy was raised by increased TPP levels. Total enthalpy, over the temperature range 45–90°C, demonstrated the strong
Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T1, first transition) and enthalpy (H1); both showed significant (P<0.05) linear response.
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