INFLUENCE OF EDUCATION/PROFESSION OF MEXICAN CONSUMERS ON ACCEPTANCE AND PURCHASE INTENT OF CORN TORTILLA

Influence of education/profession of Mexican consumers on acceptance and purchase intent of corn tortillas was evaluated. Two groups of 150 Mexican consumers each (faculty/graduate students [A] versus field laborers [B]) rated sensory acceptability of corn tortillas. Acceptance and purchase intent were rated using a binomial scale. Group B had higher expectations towards corn tortillas as indicated by lower acceptability ratings. Both groups used rollability, resistance-to-tearing, and chewiness to differentiate tortilla samples, but group B paid more attention to these attributes as indicated by higher canonical correlation values. Acceptance was influenced by overall liking for both groups; chewiness and taste were also significant for group B. Purchase intent was influenced by overall liking and taste for both groups, but color for group A, and appearance and chewiness for group B were also critical. This study demonstrated that education/profession of Mexican consumers affected their acceptance and purchase intent of corn tortillas.

PRACTICAL APPLICATIONS

This study revealed that education/profession of Mexican consumers affected acceptance and purchase intent of corn tortillas. Two groups of consumers with different levels of education had different expectation toward tortillas when making purchase decision. Understanding how each consumer segment differently perceives about the tortilla product will give marketers and manufacturers a better direction for developing tortilla products with expected sensory qualities.     

THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES

Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative-to-ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative-to-ideal rating scales. The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative-to-ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness. A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need to be tested.     

CHILDREN'S PERCEPTIONS OF AND PREFERENCES FOR VEGETABLES IN THE WEST OF SCOTLAND: THE ROLE OF DEMOGRAPHIC FACTORS

Forty-four Glaswegian 8-10 year old children participated in this study to measure their perceptions of common vegetables. North Glasgow was selected as the locale because it contains the areas with Scotland's lowest and highest fruit and vegetable intakes. The impact of socioeconomic status upon the children's perceptions and preferences was examined, as were age, gender and frequency of vegetable consumption. The repertory grid method was used to elicit the perceptual data. Personal attributes were scored on a 10-cm linear scale, alongside a scale to measure the children's liking for the vegetables. Generalized Procrustes analysis and Preference Mapping were used to analyze the data. Sensory characteristics (especially texture and appearance) and the context of consumption were found to influence perceptions and preferences of vegetables. Socioeconomic background influenced perceptions, while self-reported consumption was significantly affected by social background, age and gender.     

PRODUCT OPTIMIZATION IN CENTRAL-LOCATION TESTING AND SUBSEQUENT VALIDATION AND CALIBRATION IN HOME-USE TESTING

A dry-powdered soft drink was optimized in a central-location test wherein consumers used a fifteen-point liking scale to rate six different products in a sequential monadic fashion. A consumer liking surface was modeled from this taste test evaluation. Four formulations predicted to be differentially accepted from the central-location test were fielded in a paired-preference home-use test to validate the sequential monadic central-location test and to calibrate the fifteen-point liking scale into a preference metric. The results showed remarkably good agreement across the two methods. These findings add strength to the idea that a central-location test that utilizes multiple product evaluations for each consumer can be effectively used to guide the product development process.     

QUESTIONNAIRE PRACTICE: WHAT HAPPENS WHEN THE JAR SCALE IS PLACED BETWEEN TWO “OVERALL” ACCEPTANCE SCALES?

ABSTRACT

Using the observational analysis of two different foods as test products, this note examined some interesting findings that emerge when the just‐about‐right (JAR) scale was placed after the overall liking rating, and before the preference ranking. The JAR data appeared to be statistically uncorrelated with the overall rating scales. First, this fortuitous observation from several studies suggests that the JAR scale can play a diagnostic role to determine how the consumer feels about changing the product. Second, the statistical analysis of the JAR ratings (e.g., bipolar nature of the JAR scale, its skewness and kurtosis) all suggest that the appropriate measure is %JAR, an incidence metric, rather than scale average, ought to be used both to report the results, and to create models relating to the JAR versus sensory magnitude or versus liking, respectively.

PRACTICAL APPLICATIONS

The results of the present analysis suggest that overall acceptance/liking can be the last question in the questionnaire design. That location is very important for the sensory analysis of foods eaten over time and then rated, as well as personal care and cosmetic studies where the products are used over time periods, and where the true evaluation of performance ought to be made at the end of the trial. In these long‐term uses, overall liking is generally the last question given at the end of the time period of product evaluation. The facts that the just‐about‐right (JAR) scales are independent of this final overall liking rating suggest that the integrity of the overall evaluation and usefulness of JAR as diagnostics will not be compromised.     

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.     

WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCES

Consumers differ dramatically in their sensory preferences for products. This paper assesses the relative importance of appearance, taste/flavor and texture as characteristics that drive acceptance for a complex pie product. The paper classifies consumers as being driven by one or more sensory attributes in their judgment of product quality. To do so, each consumer's liking rating is regressed against each separate attribute liking. The coefficient (M) of the linear equation "Overall Liking = M (Attribute Liking) + B" measures the relative importance of the sensory attribute as a driver of overall quality.     

鲫耳石重量与年龄的关系及其在年龄鉴定中的作用

耳石重量在年龄组间重叠较少,大小相近的个体,年龄大的,即生长慢的耳石重量比年龄小的,即生长快的大,不同龄组之间耳石重量有显著差异（P＜0．05）,按年龄组在耳石重量与相应的体长作图,可初步判断观测年龄的可靠性,分析耳石重量频率分布能分离出体长相近,年龄不同的个体,其结构与耳石年轮观测的基本一致,耳石重量与年龄呈显著线性正相关（P＜0．05）,用耳石重量与年龄关系估算的年龄从耳石上直接读取的年龄无显著差异（P＞0．05）,文中对耳石重量直接用于确定鱼类年龄的可能性作了分析和探讨。     

EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS

Fruity fermented (FF) flavor is a common off‐flavor in peanuts resulting from high‐temperature curing. The 9‐point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low‐intensity (1.0) FF and high‐intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off‐flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV.     

LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE-BY-SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES

The purpose of this study was to compare how similar results are achieved by three different procedures of measuring liking for ice cream. Subjects (N=56) assessed their liking for three brands of vanilla ice cream on a 9-point scale in seven sessions within three weeks. The examined procedures were (1) tasting and rating all three brands simultaneously side-by-side within the same session, (2) rating each brand in separate sessions after ad libitum consumption and (3) tasting (without consumption) and rating each brand in separate sessions. The liking scores for brands differed significantly but the differences were small because all samples were well-liked. In all procedures, the ratings of liking differed clearly between those who ranked the brand first and those who ranked it second or third, even if there was a considerable number of tied first places. Correlations among the three different measurements of liking were relatively low for all brands of ice cream (r = 0.16 – 0.37). The most preferred brand for most respondents changed from one procedure to another. The perceived characteristics were close to ideal in all brands, and all three procedures gave similar mean results. The distance of mouthfeel, creaminess, sweetness, and vanilla aroma from ideal differed between those who liked the brand best and those who rated it second or third. These differences were larger in side-by-side and after consumption conditions compared to single sample presentation.     

MARGARINE: THE DRIVERS OF LIKING AND IMAGE

This paper presents a study of the attributes of margarine, showing the depth of information about consumer perceptions and drivers of liking that emerges from a detailed analysis of relations among attributes. The paper develops three sets of analyses to understand relations among attributes: principal components analysis in order to identify basic dimensions of perception, linear functions relating overall liking to attribute liking or to image ratings in order to identify drivers of liking, and quadratic functions that relate overall liking or image ratings to sensory attribute levels in order to identify optimal sensory levels and to create sensory preference segments. The analyses show how consumer data can generate learning about the consumer perceptions on the one hand, and guidance for product development.     

PREFERENCES FOR SOUTHWESTERN SALTED SNACK FLAVORS: INDIVIDUAL DIFFERENCES AT THE CONCEPTUAL LEVEL AND THE CONSTRUCTION OF A PRODUCT LINE

Individuals differ in what they like, both from a sensory basis, but also from a conceptual basis. For a product to be purchased, the concept (or even the flavor name) must be acceptable just as the physical product itself must be acceptable. This paper presents the results of a study in which the panelists rated degree of interest in 12 different new flavors for a snack chip positioned at the start of the study to have a "taste of the southwest." The results show the substantial variation in acceptance for the different flavors presented as names only (viz., concepts, rather than actual products). Segmentation by attitude of consumers on the basis of the pattern of liking revealed differences among consumers, but did not show the typical opposing patterns found when sensory segmentation is done using actual products having different flavors. These individual differences require that a line of different flavors be developed. There is no simple organizing principle, however, underlying the individual differences. Thus to create the line of flavors requires a different approach. The approach selects various combinations of flavors, identifies the proportion of consumers who would accept at least one flavor of the line (so-called "satisfied consumer"), and then maximizes the number of such "satisfied consumers" for a line comprising a given number of flavors.     

Concept of the "physiological age" of animals and its application to ixodid ticks

The definition "physiological age" of animals has been revised. A new definition has been formulated on the basis of V. N. Beklemishev's (1962) and Ju. S. Balashov's (1962) theses as follows: physiological age of animals (= biological) is an extent of general irreversible morphophysiological change of organism during its whole life and determined by the accumulation of irreversible changes as a result of its normal vital activity. This definition is equivalent to that of "biological ages" of man. The contents of this definition is enlarged and the possibility of its use for different animals including their males is unified. On the basis of the general concept this definition is specified in regard to ixodid ticks: physiological age of hungry ixodid tick is an extent of general irreversible morpholophysiological change of its organism during the whole life and determined by the state of reserve nutrient and excretory substances. According to the amount of reserve and excretory substances in the organism of ixodid tick we distinguish 4 main physiological ages: new-born, young, mature and old which reflect general biological regularity of age development of animals.     

Early development (5 to 48 months) in Williams syndrome. A study of 14 children.

At what age do children with Williams syndrome (WS) achieve major developmental milestones? Is their early development harmonious or are some of the typical discrepancies described in older children already noticeable? To address these questions we analysed information gathered over a five year period on 14 children with WS. Each child was evaluated at least twice between the ages of 5 and 48 months, using the Bayley Scales of Infant Development and during more informal observation sessions. Parents and professionals were also interviewed. This analysis provided us with an outline for "developmental norms" for children with WS and allowed us to conclude that, even before the age of 4 years, children with WS display a typical profile in their abilities. Expressive language skills are less delayed in contrast to the important delay in language comprehension and fine motor skills.     

Wartime evacuation and mortality from childhood leukaemia in England and Wales in 1945-9.

OBJECTIVE--To discover whether the wartime government evacuation of children from London and other population centres to rural districts was associated with any increase in childhood leukaemia. DESIGN--Observational study of mortality from leukaemia among the childhood population of England and Wales in relation to the unique population movements during the second world war. The 476 rural districts of England and Wales were ranked according to the ratio of government evacuees (two thirds of them children) to local children in September 1941. The districts were divided into three categories, each with similar numbers of children in 1947 but with different ratios of evacuees to local children ("low," "intermediate," "high"). Mortality from childhood leukaemia was examined in these three rural categories in 1945-9. Urban areas were also examined according to their exposure to evacuees. SETTING--Local authority areas of England and Wales. SUBJECTS--Children aged under 15. RESULTS--47% excess of leukaemia at ages 0-14 years occurred in 1945-9 in the rural "high" category for evacuees relative to the "low" category, with a significant trend across the three categories. There were increases in both the 0-4 and 5-14 year age groups, but these were larger in the older age group. Rates 25% lower than average occurred in rural areas with few evacuees. CONCLUSION--These findings suggest that wartime evacuation increased the incidence of childhood leukaemia in rural areas and that other forms of population mixing may have contributed to the increases in past decades. Overall, they add to the appreciable evidence for an infective basis in childhood leukaemia.     

Unusual injury? Recent injury in normal children and children with suspected non-accidental injury.

Four hundred normal children aged between 2 weeks and 11 years were examined to determine the prevalence and site of recent injury of any type. There was evidence of injury in 37% with a steady increase in prevalence to 60% by the end of the third year of life. Bruising of the hands and feet and of the lower legs was the most frequent type of injury. Head and facial injuries were most common between 18 months and 3 years (17% of children) but were rare at other ages. Injury to the lumbar region was unusual before 5 years but was present in 14% of children of school age. In 84 children of similar age where non-accidental injury was proved or suspected a different pattern of injury was present. Sixty per cent had injuries to the head and face; this increase in prevalence was seen at all ages. These children also had more frequent injuries in the lumbar region, particularly before the age of 5 years.     

手腕部与膝部骨龄之间的差异

本文分别用Fels和RWT法评定了4902对2—17岁儿童青少年的手腕部和膝部骨龄。男女各年龄组骨龄的平均绝对差值为0.34—0.87岁,标准差为0.31—0.68岁。8—11岁前,这两个值往往随年龄增加;14岁前,男性一般大于女性。最大差值范围为1.45—2.99岁,其年龄变化往往不规律,但11岁前(男)和9岁前(女)常常增加。手腕部和膝部骨龄之间所存在的较大的绝对差值不能完全用观察误差加以解释。两部位的骨龄不能互相替代。所以,用骨龄预测成人身高和确定干骺固定术的时间,至少在5％的儿童中明显地受到骨龄部位的影响。     

RELATIONSHIP OF PROP (6-N-PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS

The study determined the 6-n-propylthiouracil (PROP) status of Filipino adults and how it relates to their body mass indices (BMI) and food preferences. Self-reported food preference checklists were administered to 100 male and female adults aged 18–60, classified according to BMI. Increasing concentrations of PROP and NaCl solutions were rated in labeled magnitude scale to establish the PROP taster status of the selected respondents. The Filipino adult respondents were composed of 12% nontasters, 45% medium tasters and 43% supertasters. No association ( P >  0.05) between BMI and PROP taster status was found. Sweet-tasting foods were the most preferred and bitter-tasting foods were the least preferred within each taster status. Furthermore, medium tasters and supertasters had the highest acceptance for meats, fish and poultry, and least acceptance for beverages, which were mostly bitter. Decreased preferences for fats and oils, sugars and confectionery, and beverages were correlated ( P <  0.05) with responsiveness to PROP.

PRACTICAL APPLICATIONS

The research provides a general baseline data of the PROP taster status of Filipino adults. The findings from this study can be used as a reference and can be compared to similar studies conducted in other countries. Likewise, the information from the study can add to the scarce data for taste genetics specifically for the Asian population. The relationship of PROP taster status with body mass index and food preferences can be a guide in the design of products and dietary plans. Likewise, the study would be a means to understand why people vary in liking for particular food items and how these can be reflected in their food consumption and nutritional status.     

Maturation of gait dynamics: stride-to-stride variability and its temporal organization in children.

In very young children, immature control of posture and gait results in unsteady locomotion. In children of approximately 3 yr of age, gait appears relatively mature; however, it is unknown whether the dynamics of walking change beyond this age. Because stride dynamics depend on neural control, we hypothesized that motor control would continue to develop beyond age 3. To test this hypothesis, we measured the gait cycle duration on a stride-by-stride basis in 50 healthy 3- to 14-yr-old children (25 girls). Measurements of stride-to-stride variability were significantly larger both in the 3- and 4-yr-old children, compared with the 6- and 7-yr-old children, and in the 6- and 7-yr-old children, compared with the 11- to 14-yr-old children. Measurements of the temporal organization of gait also revealed significant age-dependent changes. The effects of age persisted even after adjusting for height. These findings indicate that mature stride dynamics may not be completely developed even in healthy 7-yr-old children and that different aspects of stride dynamics mature at different ages.     

Innate and Learned Cues: Scale Cover Selection by Aphytis melinus (Hymenoptera: Aphelinidae)

Aphytis melinus recognizes and accepts covers of its host, California red scale, Aonidiella aurantii (Maskell) (Homoptera: Diaspididae), before assessing the size or quality of the scale body beneath. We evaluated the role of a non-volatile kairomone, O-caffeoyltyrosine, and prior experience with hosts on the recognition (antennal drumming) and acceptance (ovipositor probing) of scale covers differing in age and, therefore, size. We tested several hypotheses concerning the role of experience with hosts on host recognition and acceptance. The first predicts that experience with a particular host size leads to increased selection of that host size in the future. The second predicts that the quality of the experience with hosts sets a threshold of quality for future acceptance. We manipulated the quality of wasp experience with hosts by exposing some wasps to high-quality hosts (large scale insects under large covers) and other wasps to low-quality hosts (small scale insects under small covers and small scale insects under large covers). Control (naive) wasps were held without experience with hosts. Wasps were then offered five size classes of covers directly after removal from the scale insects (unmanipulated) or after removing the kairomone from the covers (kairomone-free). For covers with natural levels of kairomone, no effect of experience with hosts on host recognition was observed. When the kairomone was removed, however, any experience with hosts increased recognition compared to naive wasps. Moreover, experienced wasps preferentially recognized covers of the size to which they had experience. Results for host acceptance differed from those for host recognition. Wasps given experience with large hosts accepted more covers with kairomone than wasps in other treatments, but the size preference did not vary among treatments. When the kairomone was removed, however, wasps given experience with large hosts under large covers preferred larger covers. Host recognition and acceptance are controlled by different behavioral mechanisms. Prior experience with hosts does not alter host recognition but does affect the rate of acceptance. The quality of the experience does not affect the acceptance of covers containing natural levels of kairomone but does affect host acceptance when the kairomone is removed. Experience with hosts alters the motivation of wasps to accept covers, and the direction of this effect is determined by the size (quality) of body the wasps were given during the experience.