EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE

1995 ◽  
Vol 10 (1) ◽  
pp. 25-44 ◽  
Author(s):  
TERRI ROBERTSON ROSETT ◽  
BARBARA P. KLEIN
Keyword(s):  
Multidimensional Scaling ◽  
Sensory Analysis ◽  
Salt Taste ◽  
Analysis Technique ◽  
Cyclic Design

scholarly journals FT-NIR Analysis of Intact Table Grape Berries to Understand Consumer Preference Driving Factors

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 98 ◽  
Author(s):  
Teodora Basile ◽  
Antonio Domenico Marsico ◽  
Maria Francesca Cardone ◽  
Donato Antonacci ◽  
Rocco Perniola
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
Near Infrared ◽  
Consumer Preference ◽  
Grape Berries ◽  
Sensory Data ◽  
Analysis Technique ◽  
Statistical Analysis Technique ◽  
Non Destructive ◽  
Maturity Parameters

Fourier-transform near infrared spectroscopy (FT-NIR) is a technique used in the compositional and sensory analysis of foodstuffs. In this work, we have measured the main maturity parameters for grape (sugars and acids) using hundreds of intact berry samples to build models for the prediction of these parameters from berries of two very different varieties: “Victoria” and “Autumn Royal”. Together with the chemical composition in terms of sugar and acidic content, we have carried out a sensory analysis on single berries. Employing the models built for sugars and acids it was possible to learn the sweetness and acidity of each berry before the destructive sensory analysis. The direct correlation of sensory data with FT-NIR spectra is difficult; therefore, spectral data were exported from the spectrometer built-in software and analyzed with R software using a statistical analysis technique (Spearman correlation) which allowed the correlation of berry appreciation data with specific wavelengths that were then related to sugar and acidic content. In this article, we show how it is possible to carry out the analysis of single berries to obtain data on chemical composition parameters and consumer appreciation with a fast, simple, and non-destructive technique with a clear advantage for producers and consumers.

scholarly journals The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.)

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak
Keyword(s):  
Image Analysis ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Color Space ◽  
Sensory Attributes ◽  
Color Spaces ◽  
Image Analysis Technique ◽  
Analysis Technique ◽  
Freeze Dried ◽  
Cultivar Differentiation

AbstractThe aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textures from color spaces Lab, RGB and XYZ for different cultivars of raw and processed beetroots were observed. The raw beetroots ‘Czerwona Kula’ and ‘Cylindra’ were discriminated with the accuracy of up to 94.5% for models built based on selected texture from color space RGB. In the case of processed beetroots ‘Czerwona Kula’ and ‘Cylindra’, the accuracy reached 96% (color space Lab) for freeze-dried beetroots, 99% (color space Lab) for lacto-fermented beetroots, 98.5% (color space Lab) for freeze-dried lacto-fermented beetroots. In the case of sensory attributes, no statistically significant differences were observed between the beetroot samples.

scholarly journals Application of Sensory Analysis Technique to the Evaluation of Easiness of Removing Chestnut Pellicle

2002 ◽  
Vol 6 (1) ◽  
pp. 36-40
Author(s):  
Keiko HATAE ◽  
Yoshiko SHIMADA ◽  
Sadako TODA ◽  
Kazuo KOTOBUKI ◽  
Midori KASAI
Keyword(s):  
Sensory Analysis ◽  
Analysis Technique

scholarly journals Mapping Eurolects

2020 ◽  
Author(s):  
Laura Mori ◽  
Benedikt Szmrecsanyi
Keyword(s):  
Multidimensional Scaling ◽  
Language Policy ◽  
Second Step ◽  
Eu Accession ◽  
Analysis Technique ◽  
Eu Directives ◽  
Established Technique

Abstract Based on the description of EU legislative varieties covering EU directives and their national laws of implementation in 11 languages, we are interested in the extent to which Eurolects are similar to each other, above and beyond trivial genealogical similarities. We thus utilise a variation-oriented aggregative analysis technique to address these questions: (a) What is the precise extent to which Eurolects are similar to each other? (b) Are similarities predicted by extra-linguistic affinities? (c) Do factors such as EU accession dates and language policy play a role in shaping the Eurolect clusters? Our methodology starts out from a meticulously catalogued list of corpus-based and corpus-driven lexical and grammatical features. Through the observed presence or absence of these features, we calculate in a second step the aggregate linguistic distances between all of the Eurolects. Finally, in step three, we use a well-established technique, Multidimensional Scaling, to visualize and interpret the Eurolect landscape.

Abstract 18991: Salt Taste Detection and Recognition Thresholds - Reliability of a Rapid Sensory Analysis Method

Circulation ◽  
2014 ◽  
Vol 130 (suppl_2) ◽  
Author(s):  
Jean-François Giguère ◽  
Maria-Cecilia Gallani ◽  
Michel Doré ◽  
Alexandra Proulx Bellhumeur
Keyword(s):  
Sensory Analysis ◽  
Salt Intake ◽  
Detection Threshold ◽  
Temporal Stability ◽  
Taste Sensitivity ◽  
Analysis Method ◽  
Minimum Concentration ◽  
Salt Taste ◽  
Taste Detection

Introduction: Excessive sodium intake is clearly and independently associated with hypertension and cardiovascular diseases. The salt taste sensitivity is closely related to hedonic aspects of nutrition, and this is an important individual factor contributing to the nutritional behavior of salt intake. Hypothesis: The purpose of this study was to evaluate the reliability of an adapted-sensory analysis method for rapid determination of salt taste Detection Threshold (DT - the minimum concentration necessary to detect the stimulus) and Recognition Threshold (RT - the minimum concentration necessary to recognize the salty stimulus). Methods: The temporal stability of a rapid sensory analysis based on the 3-alternative forced-choice (3-AFC) method (ASTM E679) was tested with 30 adult volunteers. DT and RT for salt were determined using a 15 series of ascending concentrations of salt (from 1 to 290 mM; 1,5-fold steps). Intraclass correlation coefficient (ICC) was used to test the agreement between the results of the test-retest (1-week interval). For the analysis, the threshold values were log-transformed. Results: The average time of the trial per participant was 16.7 minutes. Standard deviation on log-transformed DT and RT values quite were variable among subjects. Means for both DT and RT were lower in the retest: 2,99 mM (test) vs. 2,41 mM (retest) for DT; and 19,04 mM (test) vs. 13,76 mM (retest) for RT. However, the test-retest results for both thresholds were reasonably in agreement, as confirmed by the ICCs observed: 0.599 (CI95%; 0,157 - 0,809) and 0.783 (CI95%; 0,545 - 0,897) for DT and RT, respectively. Conclusions: The sensory analysis method used in this study exhibited evidence of temporal stability, thus of a reliable measure. This observation and the fact of being fast and simple to perform for both experimenter and participant, reinforce its suitability for the determination of salt taste thresholds in studies involving large numbers of subjects. Linking between taste sensitivity to salt consumption and some clinical characteristics such as obesity and visceral fat, may help to understand the mutual influence of these variables, and suggest appropriate interventions to reduce salt intake among individuals at higher cardiovascular risk.

scholarly journals COMPETITIVENESS-MAPPING OF RESTAURANTS BASED ON ITS PRODUCT AS A REFERENCE OF CULINARY TOURISM OBJECTS

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Kristian Suhartadi Widi Nugraha ◽  
Ika Barokah Suryaningsih
Keyword(s):  
Human Resources ◽  
Multidimensional Scaling ◽  
Sampling Method ◽  
Taste Quality ◽  
Consumer Perceptions ◽  
Product Attributes ◽  
Purposive Sampling ◽  
Analysis Technique ◽  
Similarities And Differences

This research is conducted to analyze the map positioning product attributes of Lestari restaurant and the competitors in Jember Regency. The basis used to determine the position of the restaurants is consumers’ perceptions regarding to the similarity of determinant attributes consisting of price, convenience, human resources services, taste quality, menu variants, location of each restaurant. The analysis technique is Multidimensional Scaling (MDS). This research was conducted by taking respondents as many as 60 respondents with purposive sampling method. The results of the restaurant positioning map (Lestari, Terapung, Legian, Wong Solo, Bu Lanny) are based on consumer perceptions and the similarity of respondents' attitudes in giving the assessment. Based on the analysis, there are differences in the position of each restaurant based on consumer perceptions and it shows that Lestari restaurant is direct competitor from Terapung restaurants, Wong Solo and Bu Lanny which do not have a strong or clear positioning, because they do not have many similarities and differences with other restaurants in the minds of consumers. Lestari and Legian restaurants are direct competitors because they have clear and unique differentiation. Therefore, Lestari restaurant in Jember Regency has a strong competitiveness in the market that comes from product attributes, namely the quality of taste and menu variants. The results of the consistency and similarity tests of respondents' attitudes also showed that the respondents did not have the same attitude in assessing the similarity of restaurants in Jember Regency.

Strain analysis in composite ceramics

1986 ◽  
Vol 44 ◽  
pp. 494-497
Author(s):  
W. M. Kriven
Keyword(s):  
Strain Field ◽  
Strain Analysis ◽  
Processing Temperature ◽  
Transformation Toughening ◽  
Zirconia Ceramics ◽  
Volume Increase ◽  
Analysis Technique ◽  
Fundamental Understanding ◽  
Contrast Analysis ◽  
Elastic Strain Field

Significant progress towards a fundamental understanding of transformation toughening in composite zirconia ceramics was made possible by the application of a TEM contrast analysis technique for imaging elastic strains. Spherical zirconia particles dispersed in a large-grained alumina matrix were examined by 1 MeV HVEM to simulate bulk conditions. A thermal contraction mismatch arose on cooling from the processing temperature of 1500°C to RT. Tetragonal ZrO2 contracted amisotropically with α(ct) = 16 X 10-6/°C and α(at) = 11 X 10-6/°C and faster than Al2O3 which contracted relatively isotropically at α = 8 X 10-6/°C. A volume increase of +4.9% accompanied the transformation to monoclinic symmetry at room temperature. The elastic strain field surrounding a particle before transformation was 3-dimensionally correlated with the internal crystallographic orientation of the particle and with the strain field after transformation. The aim of this paper is to theoretically and experimentally describe this technique using the ZrO2 as an example and thereby to illustrate the experimental requirements Tor such an analysis in other systems.

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