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.     

PHYSICAL AND SENSORY CHARACTERISTICS OF CAT LITTER1

Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed substantially in both physical and sensory properties. The crystal litters were noted for their small uniform size, high water holding capacity and clumpability. The recycled litter was most dusty and ammoniacal; whereas, the granule litter had an innately offensive odor. The alfalfa litter had superior odor control, but neither clumped nor dried well. The clay litters could be differentiated by pH, residual water, water holding capacity and could be classified as either perfumed and nonperfumed. Some of the perfumed litters became intensely perfumed when used and stored; whereas, the other perfumed litters behaved like the nonperfumed litters and became more offensive.     

EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS

This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.     

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.     

COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE-TO-REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS

Single product scaling and relative-to-reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons among product means with appearance, flavor and mouthfeel attributes. Although there were a greater number of significant t-tests when the relative-to-reference scales were used by both trained and untrained panels, the differences between scale types were minor. Panels showed no advantage with the type of scale they used first. The two methods may be used with equal efficiency for sensory evaluations.     

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

Shelf-stable milk, also known as ultra-high-temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and sterilized milk samples including whole, 2% reduced-fat and low-fat milk obtained from markets in seven countries: France ( n =  2), Italy ( n =  11), Japan ( n =  1), Korea ( n =  2), Peru ( n =  3), Thailand ( n =  13) and the U.S.A. ( n =  5). Five highly trained panelists used flavor and texture profiling to describe the sensory properties of each milk sample. Data were analyzed by principal component analysis and hierarchical cluster analysis. Higher levels of processed, chalky, brown and cooked flavor notes generally corresponded to lower levels of fresh dairy flavor characteristics. In general, samples did not vary consistently within a country. Fat content did not correlate with dairy fat flavor or with viscosity. This research suggests that companies' manufacturing processes for UHT milk may have more impact than country or fat content in determining sensory properties of UHT milk.

PRACTICAL APPLICATIONS

Sensory properties of UHT milk from different countries developed in this study could be used by the dairy industry to understand the similarities and differences of UHT milk characteristics from different regions and to modify UHT milk characteristics to meet consumers' criteria or expectation. The study suggests that manufacturers who want to improve quality of UHT milk by modify flavor and texture properties should focus on improvements to the manufacturing processes.     

两株致病性哈维氏弧菌胞外产物的特性分析

采用硫酸铵分级盐析从哈维氏弧菌EcGY020401株和SpGY020601株培养物中提取其胞外产物,并对胞外产物的一些特性进行了分析。结果表明,两株哈维氏弧菌的胞外产物均具有较强的毒力,对鲫鱼的半致死剂量LJ50为7．1g蛋白／g鱼体重;均具有淀粉酶、酪蛋白酶、脂肪酶活性,而无脲酶和明胶酶活性;除EcGY020401株胞外产物对斜带石斑（Epinephelus coioides）红细胞有较强溶血作用外,对小鼠、鲫、人O型血等红细胞的溶血性都较弱或无;对草鱼吻端成纤维细胞（PSF）都具有细胞毒性。此外,经聚丙烯酰胺葡聚糖凝胶柱层析和离子交换柱层析,对SpGY020601株的胞外产物中蛋白酶进行了初步提纯,SDS-PAGE分析得一分子量约为38Kda的蛋白酶,该蛋白酶对鲫鱼有致死毒性,半致死剂量为3．3g蛋白／g鱼体重。     

DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING

Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free-Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.     

SENSORY EXPECTATIONS OF CHILDREN FROM DIFFERENT HOUSEHOLD INCOMES FOR A BRANDED CONFECTIONARY PRODUCT

The influence of brand and price on the sensory acceptability of alfajor (an individual cake covered in chocolate) among children from different household incomes was measured. Two brands of alfajores, “cheap” and “expensive,” were used. A total of 120 children, half from low‐income households (LI) and half from medium‐ to high‐income households (M–HI), participated in the study. They tasted the alfajores in three conditions: blind, package‐alone and package + product. The LI children were not influenced by brand. For the M–HI children, an assimilation effect was observed. The findings highlight the importance of socioeconomic factors in sensory expectation. In the blind condition, if the price is very high, no matter how much a child likes an alfajor he/she will not buy it. If the price is low, the overall liking will highly influence the choice. Implications of results for manufacturers, money providers and nutritional education agencies are discussed.