PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS

Four types of spread with 80% fat, but varying in the origin of the fat (milk/vegetable) and in the proportion of oil versus solid fat (0–90% vegetable oil), were manufactured at NaCl concentrations of 1.0, 1.5 and 2.0%. Their saltiness and degree of melting in the mouth were rated using the time-intensity (TI) procedure. The perceived maximum saltiness of each NaCl concentration varied widely, samples with 80% milk fat + 20% vegetable oil being the most salty and those with 15% vegetable fat + 85% vegetable oil the least salty. The differences in saltiness were not directly related to the degree of melting in the mouth. The results demonstrate that extrapolating saltiness on the basis of NaCl contents over brands of products would be risky, since saltiness and NaCl contents are not necessarily correlated even in apparently similar products.     

RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS

The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.     

THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR

The effects of product information on responses to frankfurter sausages and chocolate bars were studied by comparing sensory and hedonic ratings in two conditions: blind tasting and tasting with information present. Furthermore, the effect of information alone was investigated by having the subjects rate the expected sensory and hedonic intensities of the products on the basis of packages with different claims. Three groups of subjects were tested by giving them different information: The basic group (no added claims, n=31), the reduced-fat group (products claimed to have reduced-fat, n=29) and the flavorful group (products claimed to have full meat/chocolate flavor, n=31). Product information increased the rated pleasantness of the frankfurter in all three information groups compared to the blind ratings. The information did not affect the pleasantness of the chocolate bars. The expected attribute intensities of the frankfurters and chocolates were rated lower by the reduced-fat group than by the other groups. Overall, the effect of product information was more clearly seen in ratings of sensory attributes than in pleasantness ratings.     

乌桕种子油脂含量与其水平地带性的关系

乌桕Sapium sebiferum (L.)Roxb.在现有栽培区域内,幼龄树的种仁含油率和种子含油率的高低与水平地带性变化差异不大。而种子含蜡率和种子含油脂率.则随纬度降低而极显著增高。     

EFFECT OF HOMOGENIZATION AND FAT CONTENT ON ORAL PERCEPTION OF LOW AND HIGH VISCOSITY MODEL CREAMS

Assessed under low-intensity red illumination, homogenized and thickened higher fat milk samples evoked higher sensory ratings of creaminess than did the unhomogenized or lower-fat milks that had not been thickened to the viscosity of double cream. Furthermore, perceptual ratings of fat content showed the same dependency on homogenization, higher fat and thickness and were entirely accounted for by the creaminess ratings. This indicates that assessors recognize the type of milk or cream most similar to a rated standard and infer its fat content on the basis of tactile patterns produced in the mouth by forces at the surface of small and even-sized dairy fat globules when bulk forces are produced by sufficient viscosity.     

THE MEASUREMENT OF TASTE DISCRIMINATION WITH THE SAME-DIFFERENT TASK: A DETECTION-THEORY ANALYSIS

The biases to which the same-different task is prone can be accounted for by having subjects rate their confidence that two stimuli are the same or different. The rating method of detection theory was therefore used to study the discriminability of two concentrations of a fruit drink. A model in which the decision variable was the difference in sensory strength of the two samples provided a satisfactory fit to the Receiver Operating Characteristics of four of the five subjects. The bias-free index of discriminability, d', was estimated for each subject. A combined operating characteristic, derived from jackknifing the data of the individual subjects, revealed an asymmetry characteristic of the differencing model. The results suggest that the same-different task, which is readily understood by subjects, can provide an unbiased measure of the discriminability of foods or beverages.     

籼粳亚种间杂交稻米脂肪含量的遗传分析

用包括基因型×环境互作效应的种子性状遗传模型,研究了籼粳亚种间杂交稻米脂肪含量的遗传特性,结果表明：在籼粳杂种中,脂肪含量的遗传表达主要受控于种子直接加性效应和母体加性效应,以前者为主．基因型X环境互作主要表现为显性（包括直接显性和母体显性）X环境以及细胞质X环境工作．直接近传率和母体遗传率都极显著．此外,根据遗传效应预测值对供试条本的利用价值作了评价．     

DIFFERENTIATION OF ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING OF FOODS WITH FIVE TASTE QUALITIES

Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The suprahyoid activities were recorded during swallowing of tasteless foods and foods with taste qualities (sweet, salty, sour, bitter and umami). The technique involved: (1) division of cumulative integrated suprahyoid activities from each swallow into 10 equal sections and (2) assignment of individually sectioned activities to a standardized timescale as T_P (from T₁₀To T₁₀₀; relative time for P% of the cumulative electromyogram) to enable comparison of data from different trials. Three significant differences were found in T _p between the following foods: tasteless and sour, tasteless and bitter, and sour and umami. However, the differences were not repeatedly confirmed. These results suggest that gustatory signals from food tastes affect differentially the activity patterns of the suprahyoid muscles during pharyngeal swallowing, although the effect is not permanent. This method may be used to measure taste impressions in infants and in certain disabled subjects.     

TASTE OF ACETYLATED AMINO ACIDS

The gustatory properties of amino acids and their acetylatedcounterparts were compared. Application of multidimensionalscaling procedures to semantic differential ratings and similarityjudgments revealed that five unpleasant tasting amino acidsbecame tasteless when acetylated. Also, two extremely unpalatableamino acids became sour. All the acetylated amino acids fallwithin Henning's tetrahedral prism; however, one amino acid,cysteine (crystallized from acid solution) fell outside thetraditional sweet, sour, salty and bitter categories. ^* Assistant Professor of Medical Psychology.     

IMPLEMENTATION OF CONSUMER TASTE PANELS

A taste panel consisting of residents from the local community was developed. In this paper, the benefits of a consumer panel over an in-house panel are discussed. Recruitment procedures, panelist training and performance monitoring are outlined.     

黄山药不同物候期薯蓣皂甙元含量变化规律研究

本文主要研究黄山药(Dioscorea panthaica)不同物候期薯蓣皂甙元的消涨规律.分析了各物候期薯蓣皂甙元含量与根茎产量和著蓣皂甙元产量的关系,提出了采挖根茎的最佳时期,对生产有重要指导意义.