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  • 1
    Electronic Resource
    Electronic Resource
    Interactions between Ethyl Esters and Aroma Compounds in Model Spirit Solutions (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 2231-2234 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00046a029
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  • 2
    Electronic Resource
    Electronic Resource
    RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00477.x
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  • 3
    Electronic Resource
    Electronic Resource
    QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quantifying flavor in fruit concentrates for use in soft drink manufacture remains a technical problem. To explore sensory quantifications, a comparison between descriptive analysis (free choice profiling) and ratio scaling strategies was effected. This employed 20 assessors, and a range of commercial black-currant drinks and model product formulations. Free choice profiling yielded product clusters in commercial drinks, but not for formulated drinks. Few descriptors were significant in discriminating samples of the latter group. In addition, assessors were not consistent in quantifying attributes. In contrast, magnitude estimation of the single attribute, overall flavor intensity, produced data which after statistical treatment showed that assessors were able to resolve differences clearly. It was concluded ratio scaling of a single complex attribute had provided a better quantification of flavor character than line scaling of multiple simple attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00324.x
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  • 4
    Electronic Resource
    Electronic Resource
    Prediction of flavour intensity of blackcurrant (Ribes nigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 28 (1993), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration of fruit juice by reduced pressure distillation causes substantial loss of volatile components, and produces new less-volatile flavour compounds which affect the flavour of drinks prepared from the resulting concentrate. Free-choice profiling indicated that blackcurrant drinks could be classified into three groups, depending mainly on the extent of processing. the flavour intensity of a series of drinks prepared from blackcurrant concentrate was measured by sensory analysis using magnitude estimation, and 214 volatile components of the concentrates were quantified by capillary gas chromatography. Partial least squares regression was successful in modelling the perceived flavour intensity of the drinks from gas chromatographic data on concentrate composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01315.x
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  • 5
    Electronic Resource
    Electronic Resource
    The effect of cask charring on Scotch whisky maturation (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 28 (1993), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The developing chemical composition and aroma attributes of whisky distillates maturing in uncharred and charred American oak casks were compared at intervals over a total maturation period of 3 years. Chemical variables were selected to encompass a wide range considered to contribute to the flavour of maturing distillate. Descriptive sensory analysis was used to generate detailed sensory profiles which were very different for the charred and uncharred cask samples throughout the maturation period. the charred cask samples were rated significantly higher for terms characteristic of mature distillates and significantly lower for terms characteristic of immature distillates. There were significant differences in syringaldehyde, conifer-aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples but these differences did not completely account for the changes in sensory characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01252.x
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  • 6
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL-WATER MIXTURES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol-water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1995.tb00019.x
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  • 7
    Electronic Resource
    Electronic Resource
    Perceived texture: direct and indirect methods for use in product development (1995)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 30 (1995), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb01939.x
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  • 8
    Electronic Resource
    Electronic Resource
    Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 28 (1993), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rheological and composition measurements used as industrial indices of textural quality in Cheddar cheeses were related to sensory data, obtained by free choice profiling using an untrained panel. Procrustes analysis of compositional and instrumental data on a group of 19 Cheddars displaying a range of textural characteristics showed certain important Instron variables and compositional variables that discriminated between samples in terms of textural characteristics. However, neither analysis discriminated between the samples in the same way as the consumers perceived texture. the second dimension of the sensory data discriminated between samples in terms of mouthfeel, or tertiary textural properties, correlating with moisture content but not easily quantifiable using force-deformation analysis. Sensory dimension 3 related to perceived textural maturity. Composition parameters did not change significantly with maturity of texture, but measures of elasticity and cohesiveness did correlate significantly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01275.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories (1993)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 28 (1993), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scotch whisky distillates in casks with different histories, but typical of those used in industrial practice, were compared by chemical and sensory methods over the first 3 years of maturation. Analysis by capillary gas chromatography showed differences in wood-derived components, and analysis of non-volatile and less-volatile compounds by HPLC showed clear changes with maturation time, and differences between casks. Descriptive sensory analysis showed changes associated with the early stages of maturation, and some differences between casks. Sensory descriptor scores associated with wood-derived materials (spicy, smooth, vanilla, woody) were modelled on data from non-volatile compounds using partial least squares regression.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01276.x
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  • 10
    Electronic Resource
    Electronic Resource
    Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05640.x
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