COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES

Results obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.     

A COMPARISON OF TWO MULTIVARIATE METHODS FOR THE ANALYSIS OF SENSORY PROFILE DATA

Tables of means, over assessors, are often used to summarize the results of sensory profile experiments. These tables are sometimes further summarized by Principal Components Analysis (PCA) to give plots of the samples in the principal sensory dimensions. An alternative procedure is to use Generalized Procrutes Analysis (GPA) on the assessor data to allow for differences in usage of the vocabulary and in the proportion of the scale used. It is shown that these methods give different configurations in the principal sensory dimensions when applied to the data from a study of cheeses (Muir et al. 1995). Using a Jackknife method to calculate the variability of the samples in the principal sensory dimensions, the results from the GPA method are shown to have a higher dimensionality than from the PCA method. Jackknife estimates of variability are used to calculate confidence ellipses to attach to the sensory space maps.     

COMPARISON OF THREE POLYMERASE CHAIN REACTION-BASED METHODS FOR THE DETECTION OF LISTERIA MONOCYTOGENES IN FOOD

Three PCR-based methods for the detection of Listeria monocytogenes in food (BAX for Screening, Probelia and a method according to Kaclíková et al. (2003) were compared on the basis of the determination of detection limits for 15 artificially contaminated food products. Detection limits of all methods for all samples were 10⁰ cfu per 10 g, with the exception of three cheese samples which did not produce valid results because of the inhibition of Probelia PCR. Detection limits for nonviable L. monocytogenes cells were sufficiently high ( 10⁹ cfu per 10 g) for BAX and the method according to Kaclíková et al. (2003), but considerably low ( 10⁶ cfu per 10 g) for Probelia. The results demonstrate that BAX for Screening as well as the Kaclíková et al. (2001) method fulfill the sensitivity requirements for a rapid alternative method for the detection of L. monocytogenes in food, which would be equivalent to the standard method EN ISO 11290–1.     

COMPARISON OF SIGMPLOT, PROBIT, AND EXTREME-VALUE METHODS FOR THE ANALYSIS OF THRESHOLD DATA

Two panels consisting of 12 and of 14 members, respectively,evaluated solutions of ethyl caprylate at different concentrationsto establish flavor detection thresholds. The resulting frequenciesof success at each concentration level were analyzed by a probitmethod and Drake's procedure (1975). These two methods in turnwere compared with extreme-value analysis. Agreement among thethree methods was good. The lowest threshold observed was 0.00069ppm and the highest, 26.9 ppm. An extreme-value plot is presentedfor 59 determinations obtained in prior studies and the 26 valuesof this study. The limitations and advantages of each methodof calculation are discussed as are precautions relative tothe way the extreme-value data should be accumulated or arrayedfor analysis. ^*Station Statistician, Georgia Agricultural Experiment Station.     

THE EFFECT OF SOME BEVERAGES ON THE PERCEPTION OF SUCCEEDING BASIC TASTES

The objective of this study was to investigate the effect beverages have on subsequently perceived basic tastes. Two types of milk, Cola and water were used to rinse the mouth prior to conducting a Time Intensity study with basic taste solutions. From this some effects of the prior beverage onto the TI parameters was found. Especially Cola showed an effect on the intensity of the subsequently tasted sweet taste, and whole milk showed a stronger effect than skim milk. The effects showed both in size and timing of the basic taste intensities.     

SARS病毒巨细胞病毒合并感染真菌及其染色方法的应用比较

目的几种染色方法显示星形隐球菌和曲菌的比较。方法Grocott-Gomori六胺银改良法,Gomori氏嗜银法和PAS结果Grocott-Gomori氏六胺银改良法显示上述两种真菌效果最好,该法对真菌的显示颜色鲜艳,图像清晰,真菌的孢子和菌丝被染成深黑色,易与其它成份相区别;Gomori氏嗜银法对大量含有菌丝的组织有一定的染色效果,PAS法也能将上述两种真菌显示出来,但所着染成份较多,较难区别。结论Grocott-Gomori氏六胺银改良法是染真菌的最好方法。