scholarly journals Statistical Evaluation of 4-ethylphenol and 4-ethylguaiacol Concentrations to Support Sensory Evaluation of "Brett Character" of Wines: A Proposed Threshold

2018 ◽  
Vol 62 (4) ◽  
Author(s):  
Zsolt Csikor ◽  
Éva Pusztai ◽  
Gábor Barátossy
Keyword(s):  
Sensory Evaluation ◽  
Statistical Evaluation ◽  
The Other ◽  
Character Group

nalytical data of 260 sensory evaluated wine samples have been statistically examined. All samples had been classified by at least one taster of the five member jury as having "Brett character". Wines have been finally judged as "Good", having "Other defects" or "Brett character". 4-etylphenol (4-EP) and 4-ethylguaiacol (4-EG) concentrations showed different distributions for the "Brett character" group while the other two groups could not be distinguished from each-other. Threshold concentrations for 4-EP, 4-EG and their sum (4-EP + 4-EG) were calculated to classify wine samples as "non-Brett" and "Brett character". 4-EP concentrations were found to be the most reliable markers, with a 245 µg/l lower and 968 µg/l upper threshold. Below or above this range a sample can reliably be classified as "non-Brett" and "Brett character" respectively, while within this range only sensory evaluation can distinguish the two characteristics. Other tested classical analytical parameters did not show significant differences between these groups except for SO2 which was found to be lower in the "Brett character" group, stressing the importance of sulpihiting as a tool in the fight against Brettanomyces.

scholarly journals Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

2021 ◽  
Vol 12 (2) ◽  
pp. 166-173
Author(s):  
Monika Rahardjo ◽  
Kristiawan Prasetyo Agung Nugroho ◽  
Greis Saibele
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
The Other ◽  
Sensory Characteristics ◽  
High Fiber ◽  
Color Texture

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

A STATISTICAL EVALUATION OF THE 3M BRAND AUTOMATIC COLONY COUNTER1,2

1974 ◽  
Vol 37 (8) ◽  
pp. 435-437 ◽  
Author(s):  
V. S. Packard ◽  
Roy E. Ginn
Keyword(s):  
Statistical Evaluation ◽  
Raw Milk ◽  
The Other ◽  
Total Variance ◽  
Plate Count ◽  
Standard Plate Count ◽  
Culture Plate ◽  
Counter Model ◽  
Standard Plate ◽  
Colony Counter

The 3M Brand Automatic Colony Counter, Model 620, was evaluated and compared with three laboratory technicians on raw milk Standard Plate Count (SPC) cultures over the range of counts from 0–300 colonies per culture plate. Overall, the estimated total variance for the three technicians was 15.07, for the 3M unit 17.82. On plates averaging greater than 150 colonies the 3M unit and hand counts were about equal in Variability. On lower counts the 3M device was somewhat more variable, although within what would appear to be acceptable limits. For the range of data studied, 99.4% of the variance (for the average of three counts by either method) could be accounted for by a similar average of observations using the other method. The 3M unit averaged 2.33 counts higher than technician counts.

scholarly journals EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA
Keyword(s):  
Sensory Evaluation ◽  
Positive Response ◽  
Quality Characteristics ◽  
The Other ◽  
Organoleptic Properties ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Meat Samples

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

An evaluation of physiochemical properties on aloevera gel fortified yoghurt

2017 ◽  
Author(s):  
D. Govindammal ◽  
M. Seethalakshmi ◽  
S. Thangaraj
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Control Sample ◽  
Titratable Acidity ◽  
The Other ◽  
Physiochemical Properties ◽  
Other Hand

The present study was conducted to evaluate the effect of physicochemical and phytonutients qualities of aloevera gel fortified yoghurt. Three different concentration of yoghurt were developed with 10, 15 and 20 percent of aloevera gel addition. Based on sensory evaluation,the sample AY2 has scored higher in the overall acceptance among the samples. On the other hand, the pH and titratable acidity were found to be inversely proportional to the concentration of alovera gel addition in yoghurt. In theresults offat content that all the experimental samples were shown gradual decreasing effect when compared with the control sample. As per the result of protein, Vitamin C and minerals of experimental samples have foundconstant effect when compared to control sample.The content of fiber was absent in control whereas in the aloevera gel concentrated samples AY1, AY2 and AY3 contains 0.19, 0.23 and 0.26 respectively. On the qualities of phytonutrients of steroids, saponins, phlabotannin and anthroquinone were founde in all the samples except control.

scholarly journals Evaluation of the Effect of Phytol on the Formation of PAHs in Cigarette Smoke

2010 ◽  
Vol 24 (1) ◽  
pp. 10-23 ◽  
Author(s):  
SC Moldoveanu ◽  
WM III Coleman ◽  
NP Kulshreshtha
Keyword(s):  
Statistical Analysis ◽  
Chlorophyll A ◽  
Cigarette Smoke ◽  
Statistical Evaluation ◽  
The Other ◽  
Type Group ◽  
Total Pahs ◽  
Significant Contributor ◽  
Puff Volume ◽  
Analytical Errors

AbstractPhytol or (2E,7R,11R)-3,7,11,15-tetramethyl-2-hexadecen- 1-ol (MW = 296.53 a.u.), is naturally present in tobacco at levels around 100-150 µg/g dry leaf, where it is bound in the form of an ester to a porphyrine type group (known as chlorin) with several substituents and chelated to Mg2+ ion, to form chlorophyll. This study evaluated the formation of PAHs when several levels of phytol up to ten times higher than typical phytol level were added on 3R4F cigarettes. The cigarettes were smoked under two different smoking conditions. One regimen (indicated as 35/60) used 35 mL puff volume, 2 s puff duration, each puff taken every 60 s, and in the other used 60 mL puff volume, 2 s puff duration, each puff taken every 30 s (indicated as 60/30). The increase in the PAHs level upon phytol addition was not significant. A statistical evaluation of the dependence of total PAHs and the added level of phytol showed that the hypothesis of a zero slope for the dependence line phytol/total PAHs cannot be rejected (with a p = 0.101 for 35/60 smoking and p = 0.626 for 60/30 smoking). Still, for 35/60 smoking conditions, an increase of about 14% in total levels of PAHs was noticed when the added phytol level was 1.5 mg phytol per cigarette. However, this PAHs increased level was not necessarily determined by the phytol addition, and can be caused by random procedural/analytical errors (as indicated by the statistical analysis) or by the modification of cigarettes during phytol addition. Also, the observed level is much lower than the expected 100% increase in the PAHs level, based on literature prediction. Intensive smoking did not show an increase in PAHs level at all. Flash pyrolysis of free phytol and of chlorophyll a provided results that indicated that phytol bound in chlorophyll is not likely to generate different PAHs level compared to free phytol. Thus, phytol has been shown not to be a significant contributor/ precursor to the PAHs formation in cigarette smoke.

scholarly journals A Model for Estimating Tactile Sensation by Machine Learning Based on Vibration Information Obtained while Touching an Object

Sensors ◽  
2021 ◽  
Vol 21 (23) ◽  
pp. 7772
Author(s):  
Fumiya Ito ◽  
Kenjiro Takemura
Keyword(s):  
Sensory Evaluation ◽  
Statistical Evaluation ◽  
Tactile Sensor ◽  
Added Value ◽  
Tactile Sensation ◽  
Tactile Sensing ◽  
Neural Firing ◽  
Estimation Model ◽  
Important Indicator ◽  
Sensing Technology

The tactile sensation is an important indicator of the added value of a product, and it is thus important to be able to evaluate this sensation quantitatively. Sensory evaluation is generally used to quantitatively evaluate the tactile sensation of an object. However, statistical evaluation of the tactile sensation requires many participants and is, thus, time-consuming and costly. Therefore, tactile sensing technology, as opposed to sensory evaluation, is attracting attention. In establishing tactile sensing technology, it is necessary to estimate the tactile sensation of an object from information obtained by a tactile sensor. In this research, we developed a tactile sensor made of two-layer silicone rubber with two strain gauges in each layer and obtained vibration information as the sensor traced an object. We then extracted features from the vibration information using deep autoencoders, following the nature of feature extraction by neural firing due to vibrations perceived within human fingers. We also conducted sensory evaluation to obtain tactile scores for different words from participants. We finally developed a tactile sensation estimation model for each of the seven samples and evaluated the accuracy of estimating the tactile sensation of unknown samples. We demonstrated that the developed model can properly estimate the tactile sensation for at least four of the seven samples.

scholarly journals Molecular markers of genetic variability in triticale varieties registered in the Czech Republic

2006 ◽  
Vol 54 (5) ◽  
pp. 149-154
Author(s):  
Tomáš Vyhnánek ◽  
Jan Bednář
Keyword(s):  
Czech Republic ◽  
Genetic Variability ◽  
Ssr Markers ◽  
Dna Polymorphism ◽  
Rapd Markers ◽  
Statistical Evaluation ◽  
The Other ◽  
The Czech Republic ◽  
Set Up ◽  
Rapd Method

Genetic variability was detected in 15 varieties of triticale (XTriticosecale Wittmack., 2n = 6x = 42, BBAARR) registered in the Czech Republic by means of polymorphism of DNA using the RAPD method and the SSR method. For detection we used 80 RAPD primers. The lower reproducibility of the RAPD markers was resolved by means of repeated analyses (3–4 times). On the basis of statistical evaluation a dendrogram was set up, which allows highly significantly to differentiate the varieties Kolor, Modus and Tornado. The remaining 12 analysed varieties formed 4 clusters. In addition to the RAPD markers a protocol of detection of DNA polymorphism was elaborated and optimised with microsatellite (SSR) markers. For the analyses we used 2 SSR markers (1A chromosome [Xpsp2999] and 1B chromosome [Xpsp3000]), which have been discovered in wheat (T. aestivum L.). Basing on these two SSR markers the only variety Triamant was distinguished from the clusters of the other analysed varieties.

scholarly journals The chemical composition of some kinds of local soybean Glycine max and its utilization in manufacturing supporting cereal baby foods

2009 ◽  
Vol 6 (1) ◽  
pp. 86-98
Author(s):  
Baghdad Science Journal
Keyword(s):  
Amino Acids ◽  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Child Nutrition ◽  
The Other ◽  
Soybean Seeds ◽  
Soybean Flour ◽  
High Carbohydrate ◽  
Powder Milk

This study was conducted on five kinds of local soybean seeds (Ibaa, Hawija, Taqa.2, Lee74 and Hassan). The chemical analysis results showed that Hawija soybean has the highest percent of protein which was 38-08%, The amino acid percent was also higher than the other kinds(lysine, Thereonine and Tryptopham), and being 389,250,81 mg/gm nitrogen respectively Both amino acids were important for child nutrition. Hawija was selected, being the best for proteins and basic amino acids, and was utilized in preparation of the adjunct baby food formula. Eighteen formulas had been prepared by using soybean flour kind(Hawija), wheat flour kind (Abu gharib) and full fat powder milk (NIDO). Each formula contained 20% protein as recommended by F.A.O, W.H.O and Iraqi standard. The chemical analysis results showed that formulas had low moisture content(3.18-3.60%) and high carbohydrate content (59.10-60.12%), The protein and fat content was 19.23-20.81 and 14-4.35% respectively. The content of ash of the formulas were(2.50-3.23%),the calorie value was 430.17-432.42 K.cal /100 gm sample.the sensory evaluation showed that, the formulas with high contain in whole cream powder of milk or wheat flour, obtained higher sensory evaluation grades.

scholarly journals Garment knowledge base development based on fuzzy technology for recommendation system

2020 ◽  
Vol 71 (05) ◽  
pp. 421-426
Author(s):  
JUNJIE ZHANG ◽  
XIANYI ZENG ◽  
MIN DONG ◽  
WEIBO LI ◽  
HUA YUAN
Keyword(s):  
Knowledge Base ◽  
Sensory Evaluation ◽  
Recommendation System ◽  
Rapid Development ◽  
Evaluation Criteria ◽  
Recommendation Systems ◽  
The Other ◽  
Product Profile

With the rapid development of garments recommendation systems, more and more garment knowledge base have been widely developed. The research in this paper aims to build a garment knowledge base in order to help general consumers to identify the most relevant products satisfying their specific requirements. We design four experiments for building this knowledge base by 8 pairs of normalized sensory evaluation criteria for describing both consumers’ expectations and product profile. The theory of fuzzy composition technology is applied for setting up garment knowledge base which can be used for consumer-oriented intelligent garment recommendation system. Compared with the other knowledge base, this knowledge base is more robust and more interpretable owing to its capacity of handling vague, imprecise, uncertain, or ambiguous.

A statistical evaluation of the oral vaccine S3pvac papaya against cysticercosis of taenia psiformis

2021 ◽  
pp. 1-10
Author(s):  
Maria Beatriz Bernábe Loranca ◽  
José Espinosa Rosales ◽  
Mirna Huerta Orea ◽  
John Cardiff
Keyword(s):  
Analysis Of Variance ◽  
Saline Solution ◽  
Statistical Evaluation ◽  
Oral Vaccine ◽  
The Other ◽  
Statistical Techniques ◽  
Wild Type

The objective of this paper is to compare and evaluate statistically the behavior of two vaccines against cysticercus in a sample of female rabbits. The two vaccines under discussion are 1) S3Pvac-Papaya12 mg and 2) Wild Type (WT) or S3P Wild and also 3) Saline Solution. The challenge is to show that the developed vaccine, S3Pvac-Papaya, produces more antibodies and with better stability than the other vaccine and saline solution. With the aim of proving this conjecture, an analysis of variance (ANOVA) and multiple Fisher comparisons at 95% confidence were performed. The vaccine of interest, S3Pvac-Papaya, revealed in the box diagram at T2 that the development of antibodies was high and showed little dispersion, which implies that the vaccine S3Pvac Papaya is statistically efficient in the production of antibodies. Finally, the mathematical contribution centers on highlighting the low use of inferential statistical techniques, comparing means of generated antibodies by a set of vaccines in order to determine which one is more efficient and reliable. Tacitly, a methodology both statistical and procedural has been proposed along this work, to apply when contrasting other kinds of vaccines in both animals and humans for diverse conditions.

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