SENSORY PROPERTIES OF THE CHLORO-ANISOLES

The olfactory properties,-‘strength’, character,and odor threshold values ofthe series of chlorinated anisoleshas been studied. 2,3,4,6-, 2,4,6-, 2,3,6- and 2,6-chloroanisoleare shown to have a strongly musty odour and low thresholds,whereas the other compoundsare less musty and weaker. Thesechemicals with a 2,6- chlorination are shown to have a pronouncedfatiguing effect.     

DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR

A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA-Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.     

SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS

The quality determining factors of extruded products are affected by the temperature, shear and pressure generated by any input to the extruder during the short residence time (< 120s). Although the relationship of process history to measurable product qualities has been established, sensory qualities have not been well correlated to these process responses. Sensory attributes of extruded corn meal products were investigated and correlated to measured physical properties in this study. Corn meal was extruded in a twin screw extruder (Baker Perkins MPF 50/25; LD ratio 15:1) with step increases in screw speed from 200-400 rpm, and moisture from 16-22%. Principal component analysis (PCA) of main factors from sensory color, crispness, and adhesiveness was correlated to process torque, pressure and temperature. Spatial distribution of process response and product attributes showed crispness to be dependent on extrusion temperature. Porosity and adhesiveness were not correlated to any measured process response. PCA analysis identified significant differences in the effects of moisture and screw speed input to the extruder on product properties.     

THE DETERMINATION OF THE REACTION OF BARLEY VARIETIES TO LOOSE SMUT

The inoculation of barley with loose smut ( Ustilago nuda ) using various techniques has given results which do not reflect the known behaviour of varieties under natural conditions. No consistent results have been obtained, but all the varieties thus inoculated could become infected. No variety therefore possessed true physiological resistance and in the field some must escape infection. The inoculation techniques obviously overcame this escape.
A method has been devised which, with the varieties used, has reflected their behaviour in the field. Drops of coloured water or spore suspension are allowed to fall from a height on to ears at anthesis. Grains on the ears of varieties which do not become infected in the field do not become coloured or infected (depending on the drops used), while grains of varieties susceptible in the field do become coloured or infected. This is due to the glumes of the former group of varieties remaining closed, and so preventing access of smut spores under natural conditions.     

THE USE OF FOURIER ANALYSIS TO COMPARE THE SENSORY PROFILES OF PRODUCTS

A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis.     

THE RELATIONSHIP OF FIBER TO SENSORY SPECIFIC SATIETY1

The objective of this study was to determine if higher fiber levels in a food contributed to greater sensory specific satiety. Thirty-two subjects tasted and rated their liking of small samples of nine foods (including the test food) before and after a test meal. Test meals consisted of 500 kcal (2092 kJ) of a soup or a muffin. Both a high-fiber (10g) and low-fiber (1g) version of a soup and a muffin were tested. High-fiber versions contained added microcrystalline cellulose. Data from the soup and muffin treatments were analyzed separately. Each of the test meals resulted in a greater decrease in liking for the food eaten versus the uneaten foods. However, there was no increase in sensory specific satiety for the high-fiber treatments versus the low-fiber treatments. There was also no main effect for gender.