Journal articles: 'Food – Sensory evaluation – Statistical methods'

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Jowitt, Ronald. "Sensory evaluation of food — Statistical methods and procedures." Journal of Food Engineering 6, no. 6 (January 1987): 478–79. http://dx.doi.org/10.1016/0260-8774(87)90009-4.

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Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

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Nikitina, M. A., and Y. A. Ivashkin. "Expert system of food sensory evaluation for mobile and tablet." Information Technology and Nanotechnology, no. 2416 (2019): 332–39. http://dx.doi.org/10.18287/1613-0073-2019-2416-332-339.

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One of the main directions of statistics in sensory evaluation is an assessment of the dependence between experimental variables and measured characteristics. Statistical criteria are used to assess a degree of interaction between variables, a level of experimental effects, and allow accepting or rejecting hypothesis proposed. In sensory evaluation, people act as measurement instruments, and a variation associated with the human factor arises. This proves that the use of statistical methods is necessary. This article represents a network computer system for collection and evaluation of food sensory indicators based on the methods of rank correlation and multifactorial analysis of variance in real time. The article describes information technology of expert sensory evaluation of food quality by individual panelists and sensory panels regarding the indicators that are not measured by technical means of control, based on client-server network architecture. The software implementation of system for collecting and statistical processing of sensory data based on the principles of multifactorial analysis of variance in real-time mode makes it possible to evaluate the influence of the human factor on objectiveness and reliability of sensory evaluation results, as well as to visualize the data of expert scores by various expert panels.

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Macháčková, Karolina, Jiří Zelený, Daniel Lang, and Zbyněk Vinš. "Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach." Sustainability 13, no. 5 (February 25, 2021): 2490. http://dx.doi.org/10.3390/su13052490.

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Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.

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Tešanovic, Dragan, Milovan Krasavcic, Bojana Miro Kalenjuk, Milijanko Portic, and Snježana Gagic. "The influence of the structure of employees on sensory quality of restaurants' food." British Food Journal 116, no. 3 (February 25, 2014): 527–43. http://dx.doi.org/10.1108/bfj-05-2012-0112.

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Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

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Martins, Z. E., O. Pinho, and I. M. P. L. V. O. Ferreira. "Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure." Journal of Food Science 82, no. 9 (August 10, 2017): 2183–91. http://dx.doi.org/10.1111/1750-3841.13837.

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Cox, Ginnefer, Allie Lindke, Debra Morris, Travis Smith, and Caree Cotwright. "Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program." Current Developments in Nutrition 5, Supplement_2 (June 2021): 579. http://dx.doi.org/10.1093/cdn/nzab044_010.

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Abstract Objectives To assess the acceptability of two newly developed plant-based protein entrees to be served in the National School Lunch Program (NSLP) among middle school students in the state of Georgia. Methods Two newly developed plant-based entrees (sweet potato chili fries, lentil-based sloppy joes) were introduced at lunch and sensory evaluation was conducted using a nine-point hedonic scale were used to evaluate overall liking (OL) and specific sensory attributes (appearance, flavor, texture) of lunch entrees immediately following lunch. Recipe formulations were designed to meet NSLP standards, to address the recent popularity of plant-based meat alternatives, and to incorporate the flavor preferences of student populations. Sensory evaluation of both plant-based entrees and all other entrees sold at lunch or brought from home were assessed. Results A total of 964 sensory evaluations were collected from middle school students in grades 6–8 in the Jackson County School District in Jefferson, Georgia. The plant-based entrees had a mean OL = 2.43, appearance = 3.00, texture = 3.58, flavor = 2.63. The regular hotline entrees had a mean OL = 5.66, appearance = 5.21, texture = 5.16, flavor = 5.75. A la carte entrees had a mean OL = 6.07, appearance = 5.65, texture = 5.64, flavor = 5.95. Entrees brought from home had a mean OL = 8.14, appearance = 7.82, texture = 7.84, flavor = 8.19. Regressions and t-tests were used to determine significant differences in waste using the statistical software Stata. Conclusions Little research has been conducted utilizing sensory evaluation to determine student liking of plant-based entrees. Plant-based entrees were liked least out of all entrees offered at school or brought from home. Sensory evaluation may be utilized to develop healthy school meals, ensure recipes are responsive to the taste preferences of children and profitable on the school lunch menu. Funding Sources Jackson County School District, Georgia Department of Education.

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Kalamatianos, Romanos, Ioannis Karydis, and Markos Avlonitis. "Methods for the Identification of Microclimates for Olive Fruit Fly." Agronomy 9, no. 6 (June 25, 2019): 337. http://dx.doi.org/10.3390/agronomy9060337.

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The support and development of the primary agri-food sector is receiving increasing attention. The complexity of modern farming issues has lead to the widespread penetration of Integrated Pest Management (IPM) Decision Support Systems (DSS). IPM DSSs are heavily dependent on numerous conditions of the agro-ecological environment used for cultivation. To test and validate IPM DSSs, permanent crops, such as olive cultivation, are very important, thus this work focuses on the pest that is most potentially harmful to the olive tree and fruit: the olive fruit fly. Existing research has indicated a strong dependency on both temperature and relative humidity of the olive fruit fly’s population dynamics but has not focused on the localised environmental/climate conditions (microclimates) related to the pest’s life-cycle. Accordingly, herein we utilise a collection of a wide-range of integrated sensory and manually tagged datasets of environmental, climate and pest information. We then propose an effective and efficient two-stage assignment of sensory records into clusters representing microclimates related to the pest’s life-cycle, based on statistical data analysis and neural networks. Extensive experimentation using the two methods was applied and the results were very promising for both parts of the proposed methodology. The identified microclimates in the experimentation were shown to be consistent with intuitive and real data collected in the field, while their qualitative evaluation also indicates the applicability of the proposed method to real-life uses.

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Elodie, Kouassi Amenan, Gbogouri Grodji Albarin, Ndri Yao Denis, Niaba Koffi Pierre Valery, Amoakon Léonce, Clemens Korboi Vanessa, and Menzan Guy-Roland. "Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo." Journal of Food Research 9, no. 1 (January 7, 2020): 41. http://dx.doi.org/10.5539/jfr.v9n1p41.

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The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

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Oludolapo A., Osunrinade, Azeez Abibat O., Babalola Kafayat A., and Bamisaye Yemisi O. "Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening." Open Food Science Journal 12, no. 1 (December 31, 2020): 18–23. http://dx.doi.org/10.2174/1874256402012010018.

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Background: Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization. Objective: In this study, the cake was produced by incorporating shea butter as shortening. Methods: Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05. The height, weight, and volume of the cake samples ranged from 3.2 to 3.9 cm, 39 to 50 g, and 625 cm3 to 1026 cm3, respectively. The ranges of moisture, fat, protein, carbohydrate, crude fiber, and the ash content of cakes were 13.7-17.3, 24.3- 30.7, 4.4-8.6, 43-50, 0.10-1.10, and 2.9-3.9%, respectively. The energy value of cake samples in kcal ranged from 440 to 471. Results: There was no significant difference (p>0.05) in the height and volume of the cakes produced from 100% shea butter and 100% margarine. The fat, crude fiber, and ash content increase with the increase in Shea butter substitution. There was no significant difference in the taste and appearance of cake samples from 100%, 70%, 60%, and 50% margarine. Conclusion: Cake samples produced with 60% margarine and 40% shea butter were the most liked by the consumers. Acceptable cakes can be produced by the inclusion of up to 50% shea butter as part of the shortening.

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Kouřimská, Lenka, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová, and Dana Homolková. "Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. – A preliminary study." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 72–76. http://dx.doi.org/10.17221/49/2019-cjfs.

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Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P < 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No statistically significant differences between male and female assessors were observed, either before or after tasting. Women and younger assessors were slightly more open to entomophagy, but there were no statistically significant differences between males and females or between the two age categories (18–25 and 26–45 years of age) in the results. The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying.<br /><br />

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Olalekan, Adeyeye Samuel Ayofemi. "Effect of Smoking Methods and Natural Spices on Quality and Consumer Acceptance of Smoked Silver Catfish (Chrysichthys nigrodigitatus)." Recent Patents on Food, Nutrition & Agriculture 10, no. 2 (September 18, 2019): 152–63. http://dx.doi.org/10.2174/2212798410666181120124012.

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Aims and Background: Fish serves as a good source of dietary protein which is very inexpensive in relation to other animal protein foods and it is an excellent component of human diet. This study assessed the effects of smoking methods and natural spices on studied parameters and consumer acceptance of smoked silver catfish (Chrysichthys nigrodigitatus). Methods: One hundred samples of silver catfish were obtained by purposive sampling method. The fresh fish samples were smoked in two batches, the first batch was smoked with drum smoker and the second batch with oven smoker while the control was smoked without the natural spices. Rancidity indices (TVB-N, TMA-N, TBA and pH), microbiological analysis and sensory evaluation were carried out on smoked fish samples. The recent patents on edible fat blends (US20020031595A1), long chain fatty acids (WO2008085840A2) and esters of polyunsaturated fatty acids (US20090023808A1) helped in selecting the analytical methods. Results: The results showed that there was statistical significant difference (P≤0.05) between total volatile base-nitrogen, trimethylamine values and pH of the smoked silver catfish samples treated with different concentrations of clove, ginger and garlic paste and those samples which were not treated with clove, ginger and garlic. This study showed that smoking methods has effects on quality indices, microbial quality and consumer acceptance of smoked silver catfish. Clove, ginger and garlic have some anti-oxidative effects on rancidity indices of smoked silver catfish as there was inverse relationship between clove, ginger and garlic and values of peroxide, free fatty acid and thiobarbituric acid. This was also observed for the microbial quality of the smoked silver catfish. There was also inverse relationship between clove, ginger and garlic and all the sensory parameters except for texture and as the concentrations of the natural spices increase the values of the sensory parameters decrease. Conclusion: In conclusion, this study showed that smoking methods affects the studied parameters, microbial quality and consumer acceptance of smoked silver catfish. Addition of clove, ginger and garlic had anti-microbial and anti-oxidative effects on quality parameters of smoked silver catfish. There was also a negative correlation between clove, ginger and garlic and all the sensory parameters except for texture.

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Bird, Patrick, Jonathan Flannery, Erin Crowley, James Agin, David Goins, Robert Jechorek, K. Angeles, et al. "Evaluation of the 3M™ Petrifilm™ Rapid Aerobic Count Plate for the Enumeration of Aerobic Bacteria: Collaborative Study, First Action 2015.13." Journal of AOAC INTERNATIONAL 99, no. 3 (May 1, 2016): 664–75. http://dx.doi.org/10.5740/jaoacint.15-0260.

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Abstract The 3M™ Petrifilm™ Rapid Aerobic Count (RAC) Plate is a sample-ready culture medium system containing dual-sensor indicator technology for the rapid quantification of aerobic bacteria in food products. The 3M Petrifilm RAC Plate was compared to the U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA BAM) Chapter 3 (Aerobic Plate Count) for the enumeration of aerobic bacteria in raw easy-peel shrimp and the Standard Methods for the Examination of Dairy Products (SMEDP) Chapter 6 (Standard Plate Count Method) for the enumeration of aerobic bacteria in pasteurized skim milk and instant nonfat dry milk (instant NFDM). The 3M Petrifilm RAC Plate was evaluated using a paired study design in a multilaboratory collaborative study following current AOAC validation guidelines. Three target contamination levels (low, 10–100 CFU/g; medium, 100–1000 CFU/g; and high 1000–10 000 CFU/g) were evaluated for naturally occurring aerobic microflora for each matrix. For raw easy-peel shrimp, duplicate 3M Petrifilm RAC Plates were enumerated after 24 ± 2 h incubation at both 32 and 35°C. Pasteurized skim milk 3M Petrifilm RAC Plates were enumerated after 24 ± 2 h incubation at 32°C, and instant NFDM 3M Petrifilm RAC Plates were enumerated after 48 ± 3 h incubation at 32°C. No statistical difference was observed between 3M Petrifilm RAC Plate and FDA BAM or SMEDP reference methods for each contamination level.

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Lena, Bruno P., Brenda V. Ortiz, Andres F. Jiménez-Lópe, Álvaro Sanz-Sáez, Susan A. O’Shaughnessy, Mary K. Durstock, and Greg Pate. "Evaluation of Infrared Canopy Temperature Data in Relation to Soil Water-Based Irrigation Scheduling in a Humid Subtropical Climate." Transactions of the ASABE 63, no. 5 (2020): 1217–31. http://dx.doi.org/10.13031/trans.13912.

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HighlightsCorn response to irrigation was influenced by the precipitation distribution in 2018 and 2019, and that impacted the response of CWSI as an irrigation scheduling signaling method.CWSI was sensitive to changes in soil water storage, increasing due to crop evapotranspiration and decreasing after a precipitation or irrigation event.In 2018, both seasonal CWSI and yield were not different among the irrigation treatments, while in 2019, seasonal CWSI and yield were all statistically different among the treatments evaluated.Post analysis of canopy and air temperature indicated that the temperature-time threshold (TTT) method might not appropriately signal crop water stress in a humid environment.Abstract. Irrigation scheduling based on the crop water stress index (CWSI) and temperature-time threshold (TTT) methods is promising for semi-arid and arid climates. The objective of this study was to investigate if CWSI and TTT methods could be used as irrigation signaling tools for a humid environment in the southeastern U.S. Corn canopy temperature data were collected in Alabama in 2018 and 2019 using infrared leaf temperature sensors on a fully irrigated treatment and on two limited irrigation treatments. A set of three soil water sensors installed at 0.15, 0.3, and 0.6 m soil depth were used to prescribe irrigation time and amount. CWSI was sensitive to precipitation, irrigation, and plant water uptake. No statistical differences in CWSI or yield among the three irrigation levels were found in 2018 when precipitation was well distributed during the season. In contrast, during 2019 both CWSI and yield differed significantly among the three irrigation treatments. Precipitation events in 2019 were sparse compared to 2018; therefore, irrigation promoted greater differences in water availability between treatments. Inconsistencies observed in potential irrigation signaling using the TTT method with or without the inclusion of a limiting relative humidity algorithm indicate that the TTT method may not be a reliable irrigation signaling tool for humid environments. Keywords: Corn yield, Crop water stress index, Irrigation scheduling, Limiting relative humidity, Soil water depletion, Temperature-time threshold.

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Cupertino, Alessandra Fabrino, Dayanne da Costa Maynard, Fabiana Lopes Nalon de Queiroz, Renata Puppin Zandonadi, Verônica Cortez Ginani, António Raposo, Ariana Saraiva, and Raquel Braz Assunção Botelho. "How Are School Menus Evaluated in Different Countries? A Systematic Review." Foods 10, no. 2 (February 9, 2021): 374. http://dx.doi.org/10.3390/foods10020374.

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School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu is an activity of great complexity and requires multidisciplinary knowledge. This activity covers the observation of countless aspects of quality, highlighting nutritional, sensory, cultural, hygienic, and sanitary issues, among others. This study aims to identify and analyze instruments and methods to evaluate school menus in different countries. The authors developed specific search strategies for Scopus, Web of Science, Science Direct, Pubmed, Lilacs, ProQuest Global, and Google Scholar. The included studies’ methodological quality was assessed using the statistical analysis and meta-analysis review tool (MASTARI). A total of 16 cross-sectional studies met the inclusion criteria and were analyzed. Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). The majority of the studies have a qualitative approach (n = 12, 75%), and only 25% (n = 4) of the studies present quantitative assessment methods to evaluate school menus. No school menu assessment tools were found to assess all aspects of menu planning. The results show a lack of a methodology or of instruments for evaluating the menus offered for school meals that can contribute to better dietary care offered to students.

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Rosloff, Daniel A., Kunal Patel, Paul J. Feustel, and Jocelyn Celestin. "Criteria positive and criteria negative anaphylaxis, with a focus on undifferentiated somatoform idiopathic anaphylaxis: A review and case series." Allergy and Asthma Proceedings 41, no. 6 (November 1, 2020): 436–41. http://dx.doi.org/10.2500/aap.2020.41.200076.

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Background: Undifferentiated somatoform (US) idiopathic anaphylaxis (IA) is considered a psychogenic disorder characterized by a lack of observable physical findings and poor response to treatment. Although failure to diagnose true anaphylaxis can have disastrous consequences, identification of US-IA is crucial to limit unnecessary expenses and use of health care resources. Objective: To better define the presentation and understand the potential relationship between US-IA and underlying psychiatric comorbidities. Methods: We retrospectively reviewed 110 visits by 107 patients to our institution for evaluation and management of anaphylaxis over a 1-year period. The patients were classified as having either criteria positive (CP) or criteria negative (CN) anaphylaxis based on whether they met Second National Institute of Allergy and Infectious Disease/Food Allergy and Anaphylaxis Network Symposium criteria for the clinical diagnosis of anaphylaxis. Patient characteristics, including objective and subjective signs and symptoms, and the presence of psychiatric diagnoses were collected and analyzed. Statistical significance was assessed by using the Fisher exact test. A literature review of US-IA and other psychogenic forms of anaphylaxis was performed. Results: Patients with CP anaphylaxis were more likely to present with hypotension, wheezing, urticaria, and vomiting than were patients with CN anaphylaxis. The patients with CN anaphylaxis were more likely to present with subjective symptoms of sensory throat tightness or swelling compared with patients with CP anaphylaxis. No significant difference was detected in the prevalence of psychiatric conditions between the two groups. Conclusion: Patients who met previously established diagnostic criteria for anaphylaxis were more likely to present with objective physical findings than those who did not meet criteria for true anaphylaxis. CN patients who presented for treatment of anaphylaxis were more likely to present with subjective symptoms. Formal diagnostic criteria should be used by clinicians when evaluating patients with suspected anaphylaxis.

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Hobson, P. N. "Basic sensory methods for food evaluation." Biological Wastes 33, no. 3 (January 1990): 228. http://dx.doi.org/10.1016/0269-7483(90)90008-g.

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McEwan, Jean A. "Review of statistical software for sensory evaluation." Food Quality and Preference 1, no. 4-5 (January 1989): 179–81. http://dx.doi.org/10.1016/0950-3293(89)90007-4.

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Omoba, Olufunmilayo Sade, and Hafsat Idowu Azeez. "Quality characteristics and overall acceptability of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker." Nutrition & Food Science 46, no. 6 (November 14, 2016): 857–70. http://dx.doi.org/10.1108/nfs-12-2015-0164.

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Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two different muslin cloths. One of the stuffed dough was steamed (100°C for 15 min), whereas the other was boiled in water for 90 min. The boiled and steamed doughs were cooled at 4°C for 12 h, sliced at 2 mm thickness and oven dried at 50°C for 12 h to obtain non-expanded blue whiting fish crackers. The non-expanded blue whiting fish crackers were fried in vegetable oil to obtain expanded blue whiting fish crackers. The quality characteristics of the expanded crackers were determined using standard methods, and data obtained were subjected to analysis of variance; the mean scores were compared using Turkey’s (HSD) test. The sensory evaluation was done using 25 untrained panellists, and results were analysed statistically. Findings The study revealed the steamed fish cracker has significantly higher nutritional composition in terms of the proximate, mineral, fatty acid and amino acid compositions. Potassium was the most predominant mineral in the crackers, and copper was the least predominant mineral. The saturated fatty acid contents were 43.2 per cent (steamed) and 48.6 per cent (boiled), whereas the unsaturated fatty acid contents were 55.5 (steamed) and 48.5 per cent (boiled). The n6/n3 ratio obtained for steamed and boiled fish cracker was 4.0. The steamed fish cracker had a higher L* value, whereas the Brown index (100 − L*) of the steamed fish cracker was lower (33.4) than that of the boiled fish cracker. The linear expansion was higher for the boiled blue whiting fish crackers (41.8 per cent). The boiled blue whiting fish cracker had higher expanded starch structure than the steamed blue whiting fish cracker. The aroma and taste were highly correlated with overall acceptability. Originality/value The paper reports the quality characteristics and overall acceptability of steamed and boiled blue whiting fish crackers.

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Omoba, Olufunmilayo Sade, Oluwadamilola Olamiiposi Dada, and Sule Ola Salawu. "Antioxidant properties and consumer acceptability of pearl millet – tiger nut biscuits." Nutrition & Food Science 45, no. 6 (November 9, 2015): 818–28. http://dx.doi.org/10.1108/nfs-06-2015-0074.

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Purpose – This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential. Design/methodology/approach – PM grains and TN seeds were processed into flour and blended at ratios: 15:85 (A), 20:80 (B), 25:75 (C), 30:70 (D), 35:65 (E), 40:60 (F), 45:55 (G), of PM to TN using response surface methodology. The antioxidant properties of the biscuits produced from the flour blends were determined using standard methods, and data obtained were subjected to analysis of variance (ANOVA); differences of means were separated using Duncan multiple range test. The biscuits were subjected to sensory evaluation using 50 untrained panellist and results statistically analysed. Findings – The total phenolic content (TPC-mg/GAE) of PM–TN flour blends ranged from 2.65-4.95 (A-G), with an average TPC of 3.85. In PM–TN biscuits, total phenolic values ranged from 1.20-3.42 (A-G), with an average of 2.39. The 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities (μmolTEAC/g) of PM–TN flour blends ranged from 26.7-36.4 (A-G), and the values for biscuits ranged from 28.5-38.6 (A-G). There was a highly significant correlation, r = 0.811(p < 0.001) and r = 0.913 (p < 0.001) between phenolic content and antioxidant activity for flour and biscuit, respectively. The effect of in vitro digestion of biscuits on the antioxidant assays viz-a-viz: TPC and ABTS radical scavenging activities were also investigated. The order of phenolic release was enzymic > aqueous > ethanolic digest for TPC, while for ABTS, the order of release was enzymic > ethanolic > aqueous. The highest values for antioxidant properties were found in the simulated in vitro enzyme digested biscuits. Consumer acceptability revealed that the overall acceptability scores of the biscuits were not significantly different except for biscuit sample G. Originality/value – The paper has demonstrated the antioxidant potentials and consumer acceptability of PM–TN biscuits. It also shows the effect of in vitro digestion on the antioxidant activities of the biscuit and its potential health benefit, as a source of antioxidant.

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Vilela, Alice. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20 (December 29, 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.

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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.

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Gallagher, D., and J. Cuppett. "Evaluation of threshold limit methods for sensory data." Water Science and Technology 55, no. 5 (March 1, 2007): 69–75. http://dx.doi.org/10.2166/wst.2007.164.

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Current approaches to sensory thresholds, such as geometric means and logistic regression, ignore any formal consideration of uncertainty and variability. Various alternative methods based on approximate confidence and prediction intervals about the logistic regression were examined. All methods tended to provide the same ranking among different analyte/media combinations evaluated. Formal statistical conclusions could be made for thresholds based on interval analyses, but not for geometric mean or logistic regression. Methods based on prediction intervals consistently estimated the highest thresholds. Interval-based methods varied with the level of confidence required, as well as the number of panelists and concentrations tested. The geometric mean method yielded the most consistent estimates across a range of panel sizes.

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Bongoni, Radhika, Ruud Verkerk, Matthijs Dekker, and Bea Steenbekkers. "Evaluation of research methods to study domestic food preparation." British Food Journal 117, no. 1 (January 5, 2015): 7–21. http://dx.doi.org/10.1108/bfj-09-2013-0273.

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Purpose – Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The collection of such information requires a reliable, valid and practical research method. The paper aims to discuss these issues. Design/methodology/approach – Direct in-home observations, observations in a model-kitchen using cameras, and a self-reporting questionnaire were evaluated for reliability and validity, to study domestic food preparation practices by consumers. Broccoli preparation practices by Dutch consumers were checked by these three methods in this research paper. Findings – All three research methods were found to be test-retest, inter-observer, parallel-form reliable; and face, content and concurrent valid. However, the self-reporting questionnaire is the most practical research method that can be administered on a large number of respondents in a short time to capture the wide variations in preparation practices. Originality/value – Consumers can be assisted on domestic food preparation practices that reach their sensory preferences (e.g. texture, colour) as well as have health benefits on consumption.

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TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part I. Types and Methods of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 218–23. http://dx.doi.org/10.3136/nskkk1962.41.218.

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Zahradka, Nicole, Khushboo Verma, Ahad Behboodi, Barry Bodt, Henry Wright, and Samuel C. K. Lee. "An Evaluation of Three Kinematic Methods for Gait Event Detection Compared to the Kinetic-Based ‘Gold Standard’." Sensors 20, no. 18 (September 15, 2020): 5272. http://dx.doi.org/10.3390/s20185272.

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Video- and sensor-based gait analysis systems are rapidly emerging for use in ‘real world’ scenarios outside of typical instrumented motion analysis laboratories. Unlike laboratory systems, such systems do not use kinetic data from force plates, rather, gait events such as initial contact (IC) and terminal contact (TC) are estimated from video and sensor signals. There are, however, detection errors inherent in kinematic gait event detection methods (GEDM) and comparative study between classic laboratory and video/sensor-based systems is warranted. For this study, three kinematic methods: coordinate based treadmill algorithm (CBTA), shank angular velocity (SK), and foot velocity algorithm (FVA) were compared to ‘gold standard’ force plate methods (GS) for determining IC and TC in adults (n = 6), typically developing children (n = 5) and children with cerebral palsy (n = 6). The root mean square error (RMSE) values for CBTA, SK, and FVA were 27.22, 47.33, and 78.41 ms, respectively. On average, GED was detected earlier in CBTA and SK (CBTA: −9.54 ± 0.66 ms, SK: −33.41 ± 0.86 ms) and delayed in FVA (21.00 ± 1.96 ms). The statistical model demonstrated insensitivity to variations in group, side, and individuals. Out of three kinematic GEDMs, SK GEDM can best be used for sensor-based gait event detection.

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Vázquez-Araújo, Laura, Debbie Parker, and Eleanor Woods. "Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation." Journal of Sensory Studies 28, no. 5 (October 2013): 387–95. http://dx.doi.org/10.1111/joss.12064.

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Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

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The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.

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Kohyama, Kaoru. "Novel Methods to Measure Food Texture between Sensory Evaluation and Instrumental Measurements." NIPPON SUISAN GAKKAISHI 65, no. 5 (1999): 929–30. http://dx.doi.org/10.2331/suisan.65.929.

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McTIGUE, M. C., H. H. KOEHLER, and M. J. SILBERNAGEL. "Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor." Journal of Food Science 54, no. 5 (September 1989): 1278–83. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05973.x.

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Shapiro, Scott, Richard Borgens, Robert Pascuzzi, Karen Roos, Michael Groff, Scott Purvines, Richard Ben Rodgers, Shannon Hagy, and Paul Nelson. "Oscillating field stimulation for complete spinal cord injury in humans: a Phase 1 trial." Journal of Neurosurgery: Spine 2, no. 1 (January 2005): 3–10. http://dx.doi.org/10.3171/spi.2005.2.1.0003.

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Object. An electrical field cathode (negative pole) has trophic and tropic effects on injured spinal cord axons in in vitro and in vivo models of sea lamprey, rodent, and canine spinal cord injury (SCI) and it improves functional outcome. A human oscillating field stimulator (OFS) was built, a Food and Drug Administration (FDA) exemption number was obtained, and institutional review board approval was given for a Phase 1 trial to study 10 humans with complete motor and sensory SCI. Methods. Entry criteria were complete SCI between C-5 and T-10 in patients 18 to 65 years of age and no transection demonstrated on magnetic resonance imaging. All participants received the National Acute Spinal Cord Injury Study (NASCIS) III methylprednisilone protocol. Cord compression and/or vertebral instability was treated before study entry. After treatment complete SCI (according to the American Spinal Injury Association [ASIA] score) remained in all patients with no somatosensory evoked potentials (SSEPs) below the injury level after surgery or for 48 hours. All patients underwent implantation of the OFS within 18 days. Patients underwent evaluation every 2 weeks postimplantation; the OFS was explanted at 15 weeks. Independent neurological status was assessed based on the ASIA score, visual analog scale (VAS) pain score, and SSEPs at 6 weeks, 6 months, and 1 year. Statistical analyses were performed using the two-tailed Wilcoxon test and analysis of variance (ANOVA). There were no complications at insertion of the OFS; there was one case of wound infection after explantation (5% infection rate). One patient was lost to follow up after 6 months. In all 10 patients the mean VAS pain score was 8 at implantation, 2 at 6 months, and in the nine attending follow up for 1 year it remained 2. At 1 year, the mean improvement in light touch was 25.5 points (ANOVA p < 0.001, Wilcoxon test p = 0.02), the mean improvement in pinprick sensation was 20.4 points (ANOVA p < 0.001, Wilcoxon test p = 0.02), and the mean improvement in motor status was 6.3 points (ANOVA p < 0.01, Wilcoxon test p = 0.02). Of five cases involving cervical cord injuries, bilateral upper-extremity SSEPs were normal in one, unilateral upper-extremity SSEPs were recovered in four, bilateral upper-extremity SSEPs were recovered in one, and abnormal lower-extremity SSEPs resolved in one case. In one of the five cases involving thoracic injuries an abnormal lower-extremity SSEP resolved. Conclusions. The use of OFS treatment in patients with SCI is safe, reliable, and easy. Compared with the outcomes obtained in compliant NASCIS III plegic patients, the results of the present study indicate efficacy, and the FDA has given permission for enrollment of 10 additional patients.

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SAWADA, Masanori, and Tetsuya YAMADA. "The Analysis and Sensory Evaluation of Lemon Oils Prepared by Three Extraction Methods." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 3 (1997): 243–47. http://dx.doi.org/10.3136/nskkk.44.243.

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Chinta, B., and N. S. Knight. "Sensory Evaluation of Reduced-Fat Sfe Pecans by Research Methods Class." Journal of the American Dietetic Association 96, no. 9 (September 1996): A45. http://dx.doi.org/10.1016/s0002-8223(96)00468-3.

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Elortondo, F. J. Pérez, M. Ojeda, M. Albisu, J. Salmerón, I. Etayo, and M. Molina. "Food quality certification: An approach for the development of accredited sensory evaluation methods." Food Quality and Preference 18, no. 2 (March 2007): 425–39. http://dx.doi.org/10.1016/j.foodqual.2006.05.002.

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Weenk, G. H. "Microbiological assessment of culture media: comparison and statistical evaluation of methods." International Journal of Food Microbiology 17, no. 2 (October 1992): 159–81. http://dx.doi.org/10.1016/0168-1605(92)90113-h.

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ATANASOVA, BORIANA, DOMINIQUE LANGLOIS, SOPHIE NICKLAUS, CLAIRE CHABANET, and PATRICK ETIÉVANT. "EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS." Journal of Sensory Studies 19, no. 4 (October 2004): 307–26. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00150.x.

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Margeta, Polonca, Gordana Kralik, Manuela Grčević, Danica Hanžek, and Zlata Kralik. "Importance of sensory evaluation in assessment of egg quality." Poljoprivreda 25, no. 1 (June 10, 2019): 56–63. http://dx.doi.org/10.18047/poljo.25.1.8.

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The sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret reactions to stimuli perceived through senses of sight, smell, touch, taste, and hearing. Sensory evaluation applies principles of experimental design and statistical analysis to the use of human senses aiming to isolate the sensory properties of foods themselves and provide important and useful information to product developers, food scientists, and managers about the sensory characteristics of food products. To achieve the scientific control of the sensory evaluation test, good laboratory practice should be applied. It includes defining the test objective and test type, selection of right assessors, ensuring right test area, handling and preparing the sample in appropriate way, paying attention to test set-up and storing the test data safe in logical order. Regarding eggs, sensory characteristics are usually evaluated on eggs enriched with bioactive compounds. Sensory studies are often conducted either with trained (in accordance with international reference standards) or untrained panelists. Sensory evaluation of eggs after addition of different compounds is of great importance because sensory attributes such as aroma, flavor, aftertaste and overall acceptability of enriched eggs are very important to consumers.

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COSTELL, E., M. V. PASTOR, L. IZQUIERDO, and L. DURÁN. "COMPARISON OF SIMPLIFIED METHODS FOR EVALUATION OF SENSORY THRESHOLDS OF ADDED SUBSTANCES." Journal of Sensory Studies 9, no. 4 (December 1994): 365–82. http://dx.doi.org/10.1111/j.1745-459x.1994.tb00254.x.

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MADEIRA, KAREN, and MARJORIE P. PENFIELD. "Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation." Journal of Food Science 50, no. 1 (August 25, 2006): 172–77. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13303.x.

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Riha, W. E., and W. L. Wendorff. "Evaluation of Color in Smoked Cheese by Sensory and Objective Methods." Journal of Dairy Science 76, no. 6 (June 1993): 1491–97. http://dx.doi.org/10.3168/jds.s0022-0302(93)77480-9.

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Sui, Ruixiu, and Jonnie Baggard. "Development and Evaluation of a Variable-Rate Irrigation Management Method in the Mississippi Delta." Transactions of the ASABE 64, no. 1 (2021): 287–98. http://dx.doi.org/10.13031/trans.14019.

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HighlightsWe developed and evaluated a variable-rate irrigation (VRI) management method for five crop years in the Mississippi Delta.VRI management significantly reduced irrigation water use in comparison with uniform-rate irrigation (URI). There was no significant difference in grain yield and irrigation water productivity between VRI and URI management.Soil apparent electrical conductivity (ECa) was used to delineate irrigation management zones and generate VRI prescriptions.Sensor-measured soil water content was used in irrigation scheduling.Abstract. Variable-rate irrigation (VRI) allows producers to site-specifically apply irrigation water at variable rates within a field to account for the temporal and spatial variability in soil and plant characteristics. Developing practical VRI methods and documenting the benefits of VRI application are critical to accelerate the adoption of VRI technologies. Using apparent soil electrical conductivity (ECa) and soil moisture sensors, a VRI method was developed and evaluated with corn and soybean for five crop years in the Mississippi Delta. Soil ECa of the study fields was mapped and used to delineate VRI management zones and create VRI prescriptions. Irrigation was scheduled using soil volumetric water content measured by soil moisture sensors. A center pivot VRI system was employed to deliver irrigation water according to the VRI prescription. Grain yield, irrigation water use, and irrigation water productivity in the VRI treatment were determined and compared with that in a uniform-rate irrigation (URI) treatment. Results showed that the grain yield and irrigation water productivity between the VRI and URI treatments were not statistically different with both corn and soybean crops. The VRI management significantly reduced the amount of irrigation water by 22% in corn and by 11% in soybean (p = 0.05). Adoption of VRI management could improve irrigation water use efficiency in the Mississippi Delta. Keywords: Soil electrical conductivity, Soil moisture sensor, Variable rate irrigation, Water management.

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Chung, Cheryl, Kerstin Olson, Brian Degner, and David Julian McClements. "Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods." Food Research International 51, no. 1 (April 2013): 310–20. http://dx.doi.org/10.1016/j.foodres.2012.12.005.

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Kwon, Yong-Suk, and Se-young Ju. "Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer." British Food Journal 120, no. 2 (February 5, 2018): 367–77. http://dx.doi.org/10.1108/bfj-11-2016-0530.

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Purpose The purpose of this paper is to examine descriptive sensory characteristics and consumer acceptability of eight commercial ready-to-eat cooked rice samples by 8 trained panelists and 50 consumers. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also Consumer Acceptability (CA) was performed for overall liking, appearance, flavor, and texture liking. All statistical analyses were using analysis of variance, principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was the highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, whereas the samples of cooked white rice from D and E brand characterized by scorched odor, cohesiveness, stickiness, and moistness were located on the negative side of PLS 2 in the PLSR analysis. Originality/value Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice.

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GALVEZ, FLOR CRISANTA F., and ANNA V. A. RESURRECCION. "COMPARISON OF THREE DESCRIPTIVE ANALYSIS SCALING METHODS FOR THE SENSORY EVALUATION OF NOODLES." Journal of Sensory Studies 5, no. 4 (January 1990): 251–63. http://dx.doi.org/10.1111/j.1745-459x.1990.tb00495.x.

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Zhang, Dong Ling, Xiao Mei Xu, Yang Liu, and Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information." Advanced Materials Research 424-425 (January 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.

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It presents a proposed method for the development of accredited sensory evaluation methods for agricultural food, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; sensory evaluation and quality certification with global evaluation result.

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Córdoba, Nancy, Fabian L. Moreno, Coralia Osorio, Sebastián Velásquez, and Yolanda Ruiz. "Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods." Food Research International 141 (March 2021): 110141. http://dx.doi.org/10.1016/j.foodres.2021.110141.

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Kanda, Taki. "Statistical Analysis for Human Preference to Colors." Journal of Advanced Computational Intelligence and Intelligent Informatics 15, no. 4 (June 20, 2011): 433–37. http://dx.doi.org/10.20965/jaciii.2011.p0433.

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This paper discusses human preference of colors. There are many statistical methods to analyze human preference. In sensory evaluation method of rank order or various methods of paired comparisons are used. Here for methods to analyze human preference to colors the method of rank order and Thurstone’s method of paired comparisons are taken up, for colors red, blue, yellow, black, and white are taken up, and it is studied how those colors are preferred using both methods and same subjects aiming to find out whether equal results are obtained. In the method of rank order, order statistics from the normal distribution are used for evaluation, and in the Thurstone’s method of paired comparisons, it is assumed that human sensations follow the normal distribution. In both methods, the units of evaluation values become the standard deviations of the standard normal distribution, that is, σ = 1, hence the evaluation values obtained by both methods are useful to compare the results among many objects. In this paper, the method of rank order and Thurstone’s method of paired comparisons are described, results of evaluation for preference to colors by both methods using the same subjects are shown, and it is discussed how the results of evaluation differ for both methods.

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Ritter, Vicki, Susan Kircher, Krista Sturm, Patty Warns, and Nancy Dick. "Evaluation of BD BBL CHROMagar Staph aureus Medium Using AOAC and ISO Culture Methods." Journal of AOAC INTERNATIONAL 92, no. 5 (September 1, 2009): 1432–53. http://dx.doi.org/10.1093/jaoac/92.5.1432.

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Abstract BBL CHROMagar Staph aureus (CSA) medium was evaluated internally and externally for the isolation and enumeration of Staphylococcus aureus in cooked roast beef, smoked salmon, and shell eggs. All food matrixes were processed according to the AOAC Official Method 975.55 and ISO 6888-1:1999. Bacterial counts of S. aureus were compared on CSA to the reference media, Baird-Parker, at low, medium, and high contamination levels. Colony counts were converted to log10 for statistical analysis. Based on the paired t-test and one-way analysis of variance, no statistical difference was noted with the CSA method compared to the AOAC Official Method for the recovery of S. aureus for all food types and contamination levels. Compared to the ISO reference method, no statistical difference was found with the CSA method for any food type or contamination level, with the exception of low-level smoked salmon. A statistical difference was seen in the internal testing with the low-level contaminated smoked salmon where CSA recovered more colonies. The external testing showed no statistical difference with smoked salmon at the low level. The correlation coefficients ranged from 92.6 to 99.4, demonstrating good correlation for overall levels in all food types and methods. The sensitivity and specificity of the CSA method using known isolates was 100. The results of this study demonstrate that CSA is an effective medium for the isolation, enumeration, and presumptive identification of S. aureus in cooked roast beef, smoked salmon, and shell eggs in 24 h using ISO and AOAC official methods.

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Way, L. E., K. Paris, and S. Poynor. "Sensory Evaluation Methods to Select, Maintain and Improve Store Brand Products and Quality." Journal of the American Dietetic Association 111, no. 9 (September 2011): A18. http://dx.doi.org/10.1016/j.jada.2011.06.060.

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Štern, Petr, Zdeňka Panovská, and Jan Pokorný. "Psychorheology of food dispersions." Journal of Hydrology and Hydromechanics 58, no. 1 (March 1, 2010): 29–35. http://dx.doi.org/10.2478/v10098-010-0004-2.

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Psychorheology of food dispersionsFood dispersions are the most frequent and most important food components. Useful information was obtained in the investigations of liquid emulsions. The results obtained in their study were compared with tomato ketchups. They were chosen as an example of food dispersions with low lipid content. A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The temperature affects the results differently, but it is not useful to study temperatures below room temperature. The rheological parameters agree with the Herschel-Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. About a third of plots between two variables were significantly related. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Great variance in all characteristics was observed in all samples variables. Similarly as in case of lipid dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability, similarly as in case of other food dispersions. It proves the importance of texture in consumption of tomato ketchups.

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Horčin, V., and I. Findová. "The use of polarity profiles of texture in the sensory evaluation of apples." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 143–47. http://dx.doi.org/10.17221/8333-cjfs.

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Research in the quality of horticultural products commonly applies sensory analysis which under minimized subjectivity approaches or coincides with other analytical methods with respect to its accuracy. Sensory analysis comprises many methods and tests. This article considers the test of textural polarity profile. Polarity profilograms are constructed for 29 varieties and new breeds of apple. The descriptors used characterize the textural quality of fresh and stored apples. The main advantage of polarity profiles is that they enable to determine not only differences between samples and varieties but also to find out changes in the textural quality during storage. In addition to textural profilogram, polarity profiles enable to construct also optical, olfactological and gustative profilograms.

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Journal articles on the topic 'Food – Sensory evaluation – Statistical methods'

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