RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES

Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P<0.05.     

SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER

Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.     

SENSORY MEASUREMENT OF FOOD TEXTURE BY FREE-CHOICE PROFILING

Panelists were trained to measure texture of processed cheese analogues of known composition by free-choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free-choice profiling.     

RELATIONSHIP BETWEEN ORAL AND NONORAL EVALUATION OF TEXTURE IN ACID MILK GELS

The objectives of this study were to compare oral and nonoral sensory evaluation for discrimination of texture of acid skim milk gels and to establish whether nonoral attributes could be correlated to the oral perception of texture. Trained panelists (n = 13) identified 11 nonoral (visual and in-hand) and 4 oral attributes during a preliminary profiling session that could be used to discriminate textures (P < 0.001) in a range of acid gels prepared with different solid contents and heat treatment of the milks. Both methods of sensory appraisal were found to discriminate between gels. Correlation analysis showed high interrelationship between individual oral and nonoral attributes (P < 0.01). Principal component analysis revealed that all 4 oral attributes could be combined into one single attribute (PC1), with equal relative importance of the individual attributes in explaining the variance in the oral sensory data set. Canonical correlation analysis revealed good correlation between the oral and nonoral set of attributes (R² > 87.5%).     

USE AND ABUSES OF CATEGORY SCALES IN SENSORY MEASUREMENT

Category ratings are a popular device for assessing preferences and for guiding efforts in the development of new products. They are frequently misinterpreted or misused, however, because their use is so closely analogized to the process of fundamental measurement. Unlike physical measures, psychological scales such as category ratings are strongly affected by situational or contextual factors which must be carefully controlled and fully understood for proper use of the scale. Category ratings are affected by stimulus range and frequency, number of stimuli and number of categories, as well as by stimulus sequence. Implications for appropriate use of the scale in sensory evaluation are addressed.     

THOUGHTS ON SUBJECTIVE MEASUREMENT, SENSORY METRICS AND USEFULNESS OF OUTCOMES

This note presents a discussion of direct scaling versus paired comparison from the viewpoint of historical, design, field, analytical and interpretation issues. A lot of sensory and consumer research use procedures such as direct measurement, which in turn can lead to major development‐relevant insights. At the same time, other research with the same objectives uses choice methods, which in the author's mind do not, and cannot, lead to these desired development‐relevant insights. It is important to differentiate between the two types of approaches and understand their pros and cons, as well as their intellectual histories. Simply choosing a measurement procedure by the diktat of management or of current fads may actually be counterproductive to the specific task in particular, and to the field of sensory research in general.     

DETECTION AND INTERPRETATION OF VARIATION WITHIN AND BETWEEN ASSESSORS IN SENSORY PROFILING

In this paper we discuss methods that can be used to evaluate the performance of sensory panels. In particular we concentrate on detection of variation within and among panelists. A systematic presentation of some simple, graphically oriented tools will be given. Interpretation aspects of the tools will be emphasized. The methods will be illustrated by computations from a sensory experiment based on 4 sausage products. The example demonstrates how the tools can be used to evaluate the reproducibility of the assessors and also how they can be used to detect different types of individual differences among the assessors.     

E1A激活基因阻遏子表达与小鼠胚胎血管发生的关系

目的探讨E1A激活基因阻遏子(CREG)蛋白表达与小鼠动脉形态学发生的关系,了解CREG蛋白在血管发育中的生物学作用。方法制备E9.5d-E18.5d胎鼠、新生1d、28d和2月成鼠不同脏器功能血管的石蜡组织切片,观察主动脉发生过程中的形态学变化;采用免疫组化染色法观察不同发育时相的血管细胞中CREG蛋白和血管平滑肌细胞(vascular smooth muscle cells,VSMCs)标记物肌动蛋白(SMα-actin)的表达变化。结果HE染色显示E9.5d的胚胎血管由单层血管内皮细胞构成,免疫组化显示CREG表达阳性,主要定位于血管壁的单层内皮细胞中,SMα-actin表达为阴性;E10.5d的胚胎血管内皮细胞周围开始出现少量SMα-actin表达阳性的原始VSMCs,同时CREG蛋白表达,定位与SMα-ac-tin蛋白一致。自E12.5d开始SMα-actin蛋白在血管中膜VSMCs中表达增强并持续至成年。CREG蛋白在三层结构的血管细胞中均为阳性表达,其表达强度在E15.5d达到最高,E18.5d表达下降并维持至成年。进一步分析CREG蛋白在成年鼠心、肺、脾和肾等多个脏器血管中的分布,发现所有脏器血管细胞均表达CREG,但表达丰度明显不同,在储存血管和分配血管中CREG蛋白呈高表达,在调节血管中低表达。结论CREG蛋白在小鼠胚胎血管发育早期、持续表达的特点及其在不同脏器功能血管中表达的差异,提示CREG蛋白可能通过调控并维持血管细胞,特别是VSMCs的分化,参与了胚胎血管发生的调控。     

SENSORY PROFILE DESCRIPTION OF MOZZARELLA CHEESE AND ITS RELATIONSHIP WITH CONSUMER PREFERENCE

The aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full-fat cow milk, from low-fat cow milk and from full-fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.     

A STATISTICAL APPRAISAL OF THE PROBLEM OF SENSORY MEASUREMENT

The problem of sensory measurement has been tackled using a wide range of methods, from sophisticated systems of scaling to simple ranking. This paper focuses on the problems arising from the fact that the units of sensory scales are frequently arbitrary. It looks at alternative methods of scale design and statistical analysis as a response to the problem and, in particular, introduces a novel combination of scale design and statistical analysis, which may be collectively described as a self-adjusting scale method. The self-adjusting scale method has particular appeal when there is little opportunity for the training of panelists in the use of a particular sensory scale and, though it was originally developed and evaluated in the context of laboratory assessment, may actually have its greatest application in the realm of consumer testing.     

霉菌性阴道炎与抗菌素使用关系的病例对照研究

本文对霉菌性阴道炎与抗菌素使用及其它因素的关系进行了分析。病例对照研究结果表明，抗菌素使用与霉菌性阴道炎发病的联系极其明显（ＯＲ＝４２．５７）。应用一种以上抗菌素能显著增加患病危险（ＯＲ＝４２８．８３）。如果使用抗菌素时间不超过一周，患病危险性虽有增加，但未达显著水平，但超过一周使相对危险度达３１１．０。未发现自身和丈夫手足霉菌感染、公共浴池洗澡、避孕措施等与该病有关，但年龄和职业（干部）具有增加发病危险的意义。     

女性耻骨背部凹痕与生育关系初探

对130例女性耻骨观察结果表明,在未生育的79例女性耻骨中,6例出现小到大的背部凹痕。而在51例生育过的耻骨中,33例无凹痕。最后一次生育到死亡间隔15年以上者比15年以下者,凹痕出现率高一倍。全部标本中,25岁以下者未见凹痕。耻骨背部凹痕的出现与年龄关系较明显。