Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices.
This abstract is not available. Please contact us for more information.
1109, 2012
2104, 2010
Equivalence testing: A brief review
Equivalence testing has applications that include ingredient substitution and product matching. Statistical methods for determining equivalency were the subject of some interest in this journal prior to the Sensometrics 2008 conference (Bi, 2005; Meyners, 2007; Bi, 2007; Ennis, 2008a; Bi, 2008; Meyners, 2008; Ennis 2008b). A mini-symposium on equivalency at Sensometrics 2008 provided an opportunity for collegial discussion.
2203, 2007
Feedback calibration: A training method for descriptive panels
Training targets were established using descriptive analysis profiles of 20 commercial red wines produced by a well-trained, experienced determination panel. After recruitment, screening and a basic sensory orientation of ten 2 h common training sessions, 16 inexperienced panelists were divided by lottery into two panels. The control panel received a more conventional performance debriefing at the end of each training
2204, 2006
Use of feedback calibration to reduce the training time for wine panels
The performance of descriptive panels is typically determined by post-hoc data analysis. Poor panel performance is measured after the fact and often arrives too late to help the panel leader during training sessions. The feedback calibration method (FCM) optimizes proficiency by ensuring efficient panel training. A previously trained panel (Panel T) and an untrained panel (Panel U) developed and refined
2104, 2006
Monitoring calibration of descriptive sensory panels using distance from target measurements
Training targets can be established from product profiles that provide an objective representation of the underlying sensory characteristics of a group of products. If available to a panel leader, these training targets can be used to calibrate a panel and measure the accuracy of their responses.
2109, 2002
Computers and the Internet in sensory quality control
Computer technology is changing rapidly as is the scope and use of the Internet. These tools are being applied to a broad range of quality control activities, including sensory evaluation.
2210, 1998
The biobone reactor – an immobilized enzyme-system
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1502, 1998
Effective discrimination of meat tenderness using dual attribute time intensity
We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single-Attribute Time-Intensity (SATI) and Line Scale Profile.
1507, 1997
Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions
Dual-attribute time-intensity was evaluated as a method for the collection of the perception of two attributes simultaneously. Perceptions of sweetness and peppermint flavour within chewing gum were measured by 10 trained time-intensity panellists using both single-attribute and dual-attribute time-intensity evaluation.
2105, 1997
On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness
The main muscles of commercially competitive cuts of beef (n=16) from a variety of sources were probed to detect ultraviolet (UV) fluorescence of connective tissue, together with a dynamic analysis of electromechanical signals for overall toughness. The main muscles were cut into 1.2cm cubes after being frozen. Muscle cubes were cooked for 20 minutes to an internal temperature of 70