CONSUMER ACCEPTANCE OF FOOD BARS

Increased use of conjoint analysis during the concept testing stage of food product development raises the question of whether conjoint analysis results translate into successful product development. Five food bar concepts from a previous conjoint analysis study targeted for the “Overall” panel, “Female” segment, “Male” segment, “Label Readers” segment and “Calorie Health Nuts” segment, were used for consumer testing. Standardized packaging was also developed to test elements not easily perceived from the product itself, i.e., low fat, low calorie and other nutritional information. The “Female #1 – commercial (Fiber One)” bar had the highest overall acceptance, 6.9 on a 9-point hedonic scale. Packaging significantly increased all ratings. Cluster analysis results were compared with segmentation from conjoint analysis. Similar results were found, showing there were clusters of consumers specifically interested in prototypes developed for specific conjoint analysis segments, which supports that conjoint analysis results translate into actual products.     

CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS1

Consumers want meat products that are healthful and affordable. However, consumers will repurchase a product only if it tastes good. Consumers identified reasons for purchasing frankfurters and evaluated overall acceptability of 10 commercially available frankfurters. Consumers listed “taste” as the most important factor when purchasing frankfurters; only 16% of the consumers indicated that nutrition/health was the most important criterion. Nineteen consumer-perceived sensory and liking attributes were measured for the frankfurters in this study. The intensities of the attributes ranged from low to moderately high. All the frankfurters scored in the low to moderate range for overall acceptability. Most of the scores for liking of individual attributes correlated highly with overall liking, indicating that many of the questions relating to attribute liking could be eliminated.     

EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY

Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability. In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film. Greater disconfirmation resulted in lower acceptance and purchase intent. In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage. Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low. A contrast effect was observed for bitterness judgments when expectations of bitterness were high. Associative effects resulting from the expectation manipulation were observed on other sensory attributes. In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages. Results provided further support for an assimilation model of these effects.     

芜菁块根汁对~(60)Co-γ致小鼠损伤的防护效应

用清洁级ICR小鼠为实验动物,探讨芜菁块根汁对~(60)Co-γ射线辐照损伤的防护和修复效应。测定血象、白细胞分类计数、脾指数、胸腺指数和小鼠PCE的微核试验等方法。结果表明:辐照前给芜菁汁组、辐照后给芜菁汁组和连续给芜菁汁组分别使小鼠体重、免疫器官指数、血象、PCE微核率等明显高于~(60)Co-γ辐照组,其中免疫器官指数、红细胞、白细胞和血小板、PCE微核率等数据与~(60)Co-γ辐照组的差异极为显著(P<0.001)。说明芜菁块根汁对小鼠机体造血和免疫系统受到电离辐射损伤时不仅具有明显的防护作用,而且对辐射损伤具有一定的修复作用。     

CONSUMER'S COLOR ACCEPTANCE OF STRAWBERRY NECTARS FROM PUREE

In two surveys (600 consumers) (1) the importance of color on a consumer's decision to buy strawberry nectar and jam, (2) the consumer's color acceptance of strawberry nectars from puree and adequate products containing colorants from the market as well as specially prepared samples and (3) the associated attributes to these samples were studied. In addition, a test was carried out in order to (4) characterize strawberry color and its changes during storage sufficiently with one value.
Color has a big impact on a consumer's decision to buy strawberry nectars as well as strawberry jam. Neither gender nor age or consumption habits of consumers had a significant impact on color acceptance. For color assessment, an "acceptance factor" (AF) was calculated from colorimetric data that provides processors the prediction of color quality of nectars from puree. Nectars with an AF lower than 0.4 were not accepted, whereas nectars with an AF higher than about 0.7 were described as excellent.

PRACTICAL APPLICATIONS

The results of this study show the first time that it is possible to characterize the color of strawberry products by means of the calculation of an "acceptance factor" (AF =  a */h), and to predict whether the color will be accepted from the consumers or not (excellent [AF > 0.7], acceptable [AF > 0.4] or not acceptable [AF < 0.4]). This data could be used as basis for the production of new strawberry nectars (containing colorants) and the assessment for the stability and shelf life of strawberry products from puree.     

THE EFFECTS OF SUGARS AND ACIDS ON CONSUMER ACCEPTABILITY OF KIWIFRUIT

A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived " sweetness intensity" increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence " flavor intensity", suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.     

烷化溶血磷脂ET—18—OCH3对K562细胞作用的研究

为研究烷化溶血磷脂ET－18－OCH3（ALP）的抗白血病效果。本文以K562细胞为研究对象,通过台蓝拒染法测定ALP作用后K562细胞的生长抑制率和生长曲线;甲基纤维素半固体培养法测定克隆原细胞的存尖率;流式细胞仪检测K562细胞P210蛋白表达;TR－PCR半定量法测定细胞的bcr-abl mRNA;采用流式细胞仪进行DNA 及是民镜观察细胞形态学改变。结果显示,K562细胞经ALP处理后细胞生长明显受抑制,呈作用时间和剂量的依赖性,IC50为31.6(24h),22.3(48h),14.8(72h)μg/ml;细胞增殖速度显著降低,克隆原细胞存活曲线呈指数型,而正常对照组细胞的CFU－GM则未受影响;ATP还可使KT562细胞P210及bcr-abl mRNA水平下调,并有诱导细胞凋亡的作用,说明ALP对K562细胞生长具有明显抑制作用,并有诱导细胞凋亡的作用,提示ALP具有一定的抗白血病效应。     

GROWTH AND DIFFERENTIATION OF JUICE VESICLES OF ORANGE GROWN IN VITRO

Juice vesicles of Valencia orange were grown on agar bases containing different concentrations of kinetin plus mineral and organic constituents, or in comparable liquid solution (shake cultures), maintained at approximately 26 C. Shake cultures enlarge most rapidly, but both maintain similar patterns of anatomical development. Typically, marginal parenchymatous cells of the sac become meristematic and develop, largely by periclinal division, generalized cambial meristems that enlarge the callus by the addition of linear rows of cells. Chloroplasts and wound tracheids with bordered pits mature within 30 days, but to date no further differentiation has been noted. Surface cells frequently enlarge, detach, and grow into branched hyphal aggregations of cells. Media containing 1.0 mg/liter kinetin causes greater enlargement of callus than media with 0.02 mg/liter kinetin.     

植物激素对锦橙留树保鲜及贮藏效果的影响

锦橙果实于采前9月中、下旬果面色泽由浓绿转为淡绿时,用15～30ppm GA 50ppm 2,4—D喷布果面,每月喷一次,共喷2～3次,能延缓果实的成熟,留树保鲜2～3个月,稳果率达93％,果实色泽鲜艳,可溶性固形物含量高,果肉细嫩,风味浓甜。本处理可使锦橙贮藏采收期由11月中旬延迟到12月底,贮藏到次年4月下旬,效果良好,腐烂、干疤率均低。     

EFFECTS OF ENVIRONMENTAL VARIATION ON SINKING RATES OF MARINE PHYTOPLANKTON1

The effects of environmental variables, particularly irradiance, on the sinking rates of phytoplankton were investigated using cultures of Chaetoceros gracilis Schütt and C. flexuosum Mangin in laboratory experiments; these data were compared with results from assemblages in the open ocean and marginal ice zone of the Greenland Sea. In culture experiments both the irradiance under which the diatom was grown and culture growth rate were positively correlated with sinking rates. Sinking rates (ψ) in the Greenland Sea were smallest when determined from chlorophyll (mean ψ_chl= 0.14 m · d^?1) and biogenic silica (ψ_si= 0.14 m · d^?1) and greatest when determined from particulate carbon (ψ_c= 0.55 m · d^?1) and nitrogen (ψ_N= 0.64 m · d^?1). Field measurements indicated that variations in sinking may be associated with changes in irradiance and nitrate concentrations. Because these factors do not directly affect water density, they must be inducing physiological changes in the cell which affect buoyancy. Although a direct response to a single environmental variable was not always evident, sinking rates were positively correlated with growth rates in the marginal ice zone, further indicating a connection to physiological processes. Estimats of carbon flux at stations with vertically mixed euphotic zones indicated that approximately 30% of the daily primary production sank from the euphotic zone in the form of small particulates. Calculated carbon flux tended to increase with primary productivity.     

DIURNAL VARIATION IN THE ESSENTIAL OILS OF VALENCIA ORANGE LEAVES

Diurnal variations in the leaf oils of Valencia oranges [Citrus sinensis (L.) Osbeck] were studied over a period of 4 years. Depending on the season of harvest, a twofold diurnal change in amount of oil can be observed. A quiescent period between flushes was observed in June. The amount of the main individual components varies with the total oil so that the composition of oil shows only small variations. One suggested function for the oil could be as a precursor for higher isoprenoid biosynthesis.