DIFFERENTIAL THRESHOLD AND PSYCHOPHYSICAL POWER FUNCTION OF SWEETNESS SENSATION: APPLIED PSYCHOPHYSICS AND PROSPECT THEORY ON FORMULATING BAKING PRODUCTS

The main purpose of this project was to develop the optimal sweetness sensation framework for baking products. Phase 1 was designed to measure consumers' differential thresholds of sweetness sensation when the sweetener contents of various sweetener‐leveled products were increased and lowered by using the constant stimuli method. Results indicated that the consumers' differential thresholds increased when the initial sweetener levels of products increased. Phase 2 was designed to establish the psychophysical power function of sweetener‐content changes and consumers' psychological sensation of products with different sweetener levels by adopting the magnitude estimation method. Regardless of the initial sweetener levels of products, the results showed that consumers perceived the products as less sweet immediately after the sweetener contents of products dropped by even a small amount; however, consumers perceived products as sweeter only when products dramatically increased in contents of sweetener.     

AN OBJECTIVE NUMERICAL METHOD OF ASSESSING THE RELIABILITY OF TIME-INTENSITY PANELISTS

A measure of the reliability (T-IR) of time-intensity measurements was developed based on the concept of standard deviation as a measure of panelist variability. The T-IR measure was applied to time-intensity data collected from 10 panelists evaluating the sweetness of 4 model sweetener solutions on horizontal and vertical time-intensity line orientations. T-IR scores showed that the panelists were similarly reliable across the sweeteners and orientations. As well, independent of scale orientation, responses to sweeteners were similarly reliable. The T-IR measure can be used to maintain a high level of performance by monitoring time-intensity panelists. T-IR also provides an objective method of selecting panelists for time-intensity panels.     

HEDONIC SCALES ARE A BETTER PREDICTOR THAN JUST-ABOUT-RIGHT SCALES OF OPTIMAL SWEETNESS IN LEMONADE1

A comparison of hedonic scales and just-about-right (JAR) scales is needed because data in previous studies using JAR scales suggest that predicted optimum levels of ingredients often are not the same as the levels in products that currently are sold successfully. Thus, in this research, consumers tested lemonade varying in sugar concentration from 6% to 14%, using (1) a JAR scale formed by boxes or a line and (2) a hedonic box-type scale. Predicted “optimum” levels of sweetness for the lemonade and differences in liking for the formulations were determined. The JAR line and box scales gave similar predicted optimal results (9.2% and 9.4% sucrose, respectively), which were significantly lower than the hedonic scale results (10.3% sucrose). In a preference test, consumers significantly preferred the 10.3% sugar lemonade over the 9.3% concentration, indicating that, based on paired preference testing, the hedonic scale resulted in better prediction of optimal sweetness than the JAR scale.     

EFFECTS OF HEALTH-RELATED CLAIMS ON THE DIFFERENTIAL THRESHOLD OF CONSUMERS' SWEETNESS SENSATION

Health concerns play an important role in people's consumption of food products and judgments of food taste. Previous studies on the effects of food labeling suggest that consumers' sensory evaluations are influenced by health concerns. The current study examined whether health-related claims would affect sweetness sensations. Differential thresholds for sensitivity to sweetness were measured separately under three conditions: without health-related claims, with a label suggesting a health advantage and with a health warning label. Results indicated that thresholds under both health-related labeling conditions were lower than those under the condition with no health-related claim, suggesting that consumers exposed to health-related labels were more sensitive to sweetness. The threshold for the health advantage label lay between those for no health-related claims (which yielded the highest threshold) and the health warning (which yielded the lowest). These findings are discussed in terms of health concerns, and suggestions for future research are explored.

PRACTICAL APPLICATIONS

The insights gained in this study give researchers and marketers information about how to measure consumers' differential threshold of sweetness threshold with the psychophysical method. It provides information about the effects of health-related claims on the differential threshold of sweetness sensation. The findings and explanations are beneficial for product development researchers and marketer to predict consumers' change of differential threshold when employing health-related claims to influence sweetness sensation of food products with varying levels of sweetener changes.     

SOME SOURCES OF BIAS IN CONSUMER TESTING

Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.     

THE RELIABILITY OF MDPREF TO SHOW INDIVIDUAL PREFERENCE

Liking rating data of 8 pigmeat products from 99 Australian females aged 25-45 was analyzed using MDPREF. A line scale extended past the anchor points, 100 mm long and anchored by the words 'dislike extremely' and 'like extremely' was used. Liking was judged on the product name alone, no products were actually tasted. MDPREF configures products and consumers so that individual preferences (or product order preference) can be obtained. The order of product preference from the rating scores and order of product preference from the MDPREF analysis for each consumer was matched. It was found that the preference order for each consumer from the MDPREF map matched the order shown by rating scores in about 25% of cases. MDPREF produced 17% of consumers who had no products in the correct position for the preference order. Only 1% of consumers had all eight product preferences in the correct order.     

EFFECT OF ACETYLATION AND METHYLATION ON THE SWEETNESS INTENSITY OF THAUMATIN I

The lysine residues in thaumatin I were chemically modifiedby acetylation with acetic anhydride and by reductive methylation,under various conditions. The acetylated and methylated thaumatinswere isolated by ion-exchange chromatography. The number ofremaining free amino groups was determined by trinitrophenylation. At least four acetylated thaumatins with either one, two, threeor four acetylated amino groups were obtained as well as onemethylated thaumatin with six dimethyl lysine residues and onemonomethyl lysine residue. The sweetness intensity of the acetylated thaumatins decreasedwith the increasing number of acetylated amino groups; the sweettaste had disappeared completely when four amino groups wereacetylated. The methylated thaumatin with seven modified lysineresidues had a sweetness intensity practically equal to thatof the original thaumatin. The total net change, i.e. the isoelectric point of thaumatin,might play a role in the physiological behaviour of thaumatincausing a sweet taste sensation.     

Brand Discrimination: An Implicit Measure of the Strength of Mental Brand Representations

While mental associations between a brand and its marketing elements are an important part of brand equity, previous research has yet to provide a sound methodology to measure the strength of these links. The following studies present the development and validation of an implicit measure to assess the strength of mental representations of brand elements in the mind of the consumer. The measure described in this paper, which we call the Brand Discrimination task, requires participants to identify whether images of brand elements (e.g. color, logo, packaging) belong to a target brand or not. Signal detection theory (SDT) is used to calculate a Brand Discrimination index which gives a measure of overall recognition accuracy for a brand’s elements in the context of its competitors. A series of five studies shows that the Brand Discrimination task can discriminate between strong and weak brands, increases when mental representations of brands are experimentally strengthened, is relatively stable across time, and can predict brand choice, independently and while controlling for other explicit and implicit brand evaluation measures. Together, these studies provide unique evidence for the importance of mental brand representations in marketing and consumer behavior, along with a research methodology to measure this important consumer-based brand attribute.     

ACOUSTIC IDENTIFICATION OF NINE DELPHINID SPECIES IN THE EASTERN TROPICAL PACIFIC OCEAN

Acoustic methods may improve the ability to identify cetacean species during shipboard surveys. Whistles were recorded from nine odontocete species in the eastern tropical Pacific to determine how reliably these vocalizations can be classified to species based on simple spectrographic measurements. Twelve variables were measured from each whistle ( n = 908). Parametric multivariate discriminant function analysis (DFA) correctly classified 41.1% of whistles to species. Non-parametric classification and regression tree (CART) analysis resulted in 51.4% correct classification. Striped dolphin whistles were most difficult to classify. Whistles of bottlenose dolphins, false killer whales, and pilot whales were most distinctive. Correct classification scores may be improved by adding prior probabilities that reflect species distribution to classification models, by measuring alternative whistle variables, using alternative classification techniques, and by localizing vocalizing dolphins when collecting data for classification models.     

SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF "BRESAOLA" FROM PODOLIAN YOUNG BULLS

Three muscles ( Semimembranosus, Quadriceps femoris, Adductor ) from Podolian young bulls (aged 18 months) were processed into bresaolas, which were compared with commercial products, in terms of sensory profile and preference expressed by consumers. Slope analysis was conducted to study the preference drivers. The preference of homogeneous groups of consumers and the relationships with sensory properties of bresaola were investigated using partial least squares (PLS) regression analysis. The products differed for several sensory properties, such as sweetness, flavor intensity ( P <  0.001), saltiness ( P <  0.01), peppered, seasoned and tenderness ( P <  0.05). The slope analysis showed that taste/flavor ( k =  0.86) and appearance ( k =  0.76) play an important role in orienting consumer preference, while texture ( k =  0.54) is less important. No general trend was found for product liking. Conversely, PLS regression clustered the consumers in homogeneous groups: one preferred the commercial products characterized by sensory properties such as peppered, saltiness, seasoned and marbling, another one was more oriented toward properties such as sweetness, odor and chewiness, which characterized Podolian bresaolas.

PRACTICAL APPLICATION

Partial least squares regression analysis clustered the consumers in homogeneous groups according to their liking: those preferring peppered, salty, seasoned and marbling bresaolas versus those oriented toward sweet and odorous products. In addition, the relationship between overall liking and attribute liking (appearance, taste/flavor and texture) was analyzed by linear regression analysis. This may be helpful in order to establish meaningful criteria for grading bresaolas and identify the particular attributes that move its acceptance (i.e., taste/flavor and appearance rather than texture).     

POTENCY OF SWEETNESS OF ASPARTAME, D-TRYPTOPHAN AND THAUMATIN EVALUATED BY SINGLE VALUE AND TIME-INTENSITY MEASUREMENTS

Perceived sweetness of sucrose, aspartame, D-tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose-water combinations. Potencies of the sweeteners were determined from (1) maximum intensity using single value and time-intensity (T-I) measurements and (2) average intensity calculated as the ratio of area under the T-I curve and total perceived time. Stevens' law was applied to sweet responses, either in static or dynamic conditions. It was found that the exponent of the concentration-response function reflected the relative capacity of a compound to sweeten a given food and stressed differences of potency among sweeteners. Aspartame, D-tryptophan and thaumatin exhibited a decrease in sweetness potency relative to sucrose as sweetness increased from 10 to 100% of the full scale of response. Across the entire sweetness range, thaumatin showed the greatest potency but its long persistence time led to differentiate this intense sweetener from the other sweeteners evaluated.     

A REAPPRAISAL OF THE USE OF MULTIDIMENSIONAL SCALING TO INVESTIGATE THE SENSORY CHARACTERISTICS OF SWEETENERS

Previous investigations of the sensory characteristics of sweeteners using a multidimensional scaling (MDS) approach, have involved sweeteners which were not matched for sweetness. Under such circumstances, part of the estimated distance between sweeteners is attributable to sweetness differences. This detracts from the value of the consequent MDS space, when the main objective is usually to investigate sensory characteristics other than sweetness. In this study, the MDS approach was applied to sweetener solutions which were matched for sweetness with 5% sucrose. The direction of any residual sweetness differences was identified by including 1,3,5 and 7% sucrose solutions, all matched to equal viscosity, in the study. From the resulting three dimensional MDS sweetener space, it was evident that Dimension 1 was almost exclusively due to sweetness differences whereas Dimensions 2 and 3 were devoid of influence from sweetness and hence represent the sweeteners with respect to their other sensory characteristics.     

Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix

Monellin is a highly potent sweet-tasting protein but relatively little is known about how it interacts with the sweet taste receptor. We determined X-ray crystal structures of 3 single-chain monellin (MNEI) proteins with alterations at 2 core residues (G16A, V37A, and G16A/V37A) that induce 2- to 10-fold reductions in sweetness relative to the wild-type protein. Surprisingly, no changes were observed in the global protein fold or the positions of surface amino acids important for MNEI sweetness that could explain these differences in protein activity. Differential scanning calorimetry showed that while the thermal stability of each mutant MNEI was reduced, the least sweet mutant, G16A-MNEI, was not the least stable protein. In contrast, solution spectroscopic measurements revealed that changes in protein flexibility and the C-terminal structure correlate directly with protein activity. G16A mutation-induced disorder in the protein core is propagated via changes to hydrophobic interactions that disrupt the formation and/or position of a critical C-terminal poly-(L-proline) II helix. These findings suggest that MNEI interaction with the sweet taste receptor is highly sensitive to the relative positions of key residues across its protein surface and that loss of sweetness in G16A-MNEI may result from an increased entropic cost of binding.     

Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners

The purpose of the present study was to determine the effect of repeated presentation of the same sweet stimulus on sweetness intensity ratings. The sweet stimuli tested in this study were binary and ternary blends of 14 sweeteners that varied widely in chemical structure. A trained panel evaluated the sweetness intensity over four sips of a given mixture presented at 30 s intervals. The individual components in the binary sweetener combinations were intensity-anchored with 5% sucrose, while the individual sweeteners in the ternary mixtures were intensity-anchored with 3% sucrose (according to formulae developed previously). Each self-mixture was also evaluated (e.g. acesulfame-K-acesulfame-K). The main finding of this study was that mixtures consisting of two or three different sweeteners exhibited less reduction in sweetness intensity over four repeated sips than a single sweetener at an equivalent sweetness level. Furthermore, ternary combinations tended to be slightly more effective than binary combinations at lessening the effect of repeated exposure to a given sweet stimulus. These findings suggest that the decline in sweetness intensity experienced over repeated exposure to a sweet stimulus could be reduced by the blending of sweeteners.     

COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS

Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes.

PRACTICAL APPLICATIONS

Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies.     

长江,珠江,黑龙江鲢,鳙和草鱼原种种群形态差异

对长江、珠江、黑龙江的鲢、鳙、草鱼原种种群的十项形态特征,于高维空间上用统计方法进行判别分析,发现种群间具有显著差异,不同江河鲢、鳙的侧线鳞数也有明显不同。这些形态特征上的差异的大小与种群间的地理距离呈正相关。 根据上述显著性差异的特征,用模式分类法推导得鉴别程序,可在IBM-PC-AT计算机上对鱼逐尾自动判别鉴定其种群,除长江鲢外,准确率在75％～100％。     

Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners

Riboflavin-binding protein (RBP) is well known as a riboflavin carrier protein in chicken egg and serum. A novel function of RBP was found as a sweet-suppressing protein. RBP, purified from hen egg white, suppressed the sweetness of protein sweeteners such as thaumatin, monellin, and lysozyme, whereas it did not suppress the sweetness of low molecular weight sweeteners such as sucrose, glycine, D-phenylalanine, saccharin, cyclamate, aspartame, and stevioside. Therefore, the sweet-suppressing activity of RBP was apparently selective to protein sweeteners. The sweet suppression by RBP was independent of binding of riboflavin with its molecule. Yolk RBP, with minor structural differences compared with egg white RBP, also elicited a weaker sweet suppression. However, other commercially available proteins including ovalbumin, ovomucoid, beta-lactogloblin, myoglobin, and albumin did not substantially alter the sweetness of protein sweeteners. Because a prerinse with RBP reduced the subsequent sweetness of protein sweeteners, whereas the enzymatic activity of lysozyme and the elution profile of lysozyme on gel permeation chromatography were not affected by RBP, it is suggested that the sweet suppression is caused by an interaction of RBP with a sweet taste receptor rather than with the protein sweeteners themselves. The selectivity in the sweet suppression by RBP is consistent with the existence of multiple interaction sites within a single sweet taste receptor.     

EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY

The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.     

ON THE SOUTH AFRICAN RACE OF THE LITTLE SPOTTED WOODPECKER

Discriminant analysis functions have previously been determined for sexing Mediterranean Yellow-legged Gulls Larus michahellis michahellis from the western Mediterranean basin. However, data from eastern Mediterranean populations are lacking. In this work, we used morphometric data from a sample of 81 Mediterranean Yellow-legged Gulls (39 males and 42 females) breeding in the Gulf of Gabès in south-eastern Tunisia to (1) determine a discriminant function useful for sex discrimination, and (2) assess the accuracy of previously published functions in sexing Mediterranean Yellow-legged Gulls from our study area. Our results showed marked sexual differences in all morphological measurements, with males being significantly larger than females. The best discriminant function included head length, bill depth and wing length, and accurately classified 93% of sampled birds. We also found that Mediterranean Yellow-legged Gulls from the Gulf of Gabès could accurately be sexed using discriminant functions determined for another North African population, but not with a function determined for a South European population, although distances between sites are almost the same.