Abdullah, A., Malundo, T.M.M., Resurreccion, A.V.A., Beuchat, L.R. 1993 Descriptive Sensory Profiling for Optimizing the Formula of a Peanut Milk-Based Liquid Coffee Whitener. Journal of Food Science 58:120.
Purpose: To see if peanut milk could be used as the sole protein base for a coffee whitener and to determine amounts of peanut milk, oil and corn syrup should be used.
Sensory: A ten member panel of previously trained on descriptive sensory analysis was used. Evaluation was done with descriptive analysis, and a150-mm intensity rating scale consisting of both structured and unstructured lines with descriptors.
Aguilar, C.A. , R. Hollender, G.R Ziegler. 1994. Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, Volume 59(6):1239-1243.
Purpose: To examine the physical and sensory changes of milk chocolate with substituted lactose instead of sucrose during production.
Sensory Evaluation: A trained and experienced six member panel were presented molten milk chocolate samples on a hot plate and asked to judge the samples for sweetness, sourness, bitterness, astringent, chocolate flavor, caramel flavor, milk flavor, and thickness of melt on a 0-15 scale.
A second test was done with solid samples of the product. By mouth feel the same panel was asked to rate, on the same scale, the samples for hardness, onset of melt, graininess, and thickness of melt.
Both tests used 14 samples, seven variables multiplied by two duplicates and given in random order for eight different sessions.
Akinwunmi, I., Thompson, L.D., Ramsey, C.B. 1993. Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks. Journal of Food Science 58:242.
Purpose: to determine how doneness, marbling, and fat trim level affected sensory characteristics, cooking losses, and the chemical composition of beef steaks.
Sensory: A 9 member trained panel used an 8 point scale to determine intensity of for tenderness, juiciness, and flavor.
Anselmi, C., Centini, M., Mariani, M., Sega, A., Pelosi, P. 1993. Influence of the Rego- and Stereochemistry on the Floral Odor of THP and THF Ethers. Journal of Agriculture & Food Chemistry 41:781.
Purpose: To determine the influence of steriochemical factors with the odor of white flowers on two different ethers.
Sensory: A 10 member expert panel was used to evaluate odor using descriptions.
Antinone, M.J., H.T. Lawless, R.A. Ledford, M. Johnston. 1994.
Diacetyl as a flavor component in full fat cottage cheese. Journal of
Food Science 59:1.
Purpose: This experiment investigated consumers ability to detect
diacetyl levels commonly found in cottage cheese and to determine an
optimum level.
Sensory Evaluation: Panelists evaluated cottage cheese samples in
triangle tests, 3-alternative forced choice, and 2-alternative forced choice tests. Consumer acceptance was conducted using a 9 point hedonic scale.
Arora, G. ,F. Cormier, and B. Lee. 1995. Analysis of odor-active
volatiles in cheddar cheese headspace by multidimensional
GC/MS/Sniffing. Journal of Agriculture and Food Chemistry 43:748-752.
Purpose: This experiment worked to obtain a representative sample of cheddar cheese aroma and formulate an odor profile.
Sensory Evaluation: A combination of gas chromatography (GC), mass spectrometry (MS), and sniffing by a sensory panel of four (assumed trained) were utilized to describe the aromas based on GC outcomes.
Bakir, H.M., Melton, S.L., and Wilson, J.L. 1993. Fatty Acid Composition, Lipids and Sensory Characteristics of White Amur (Ctenopharyngodon idella) Fed Different Diets. Journal of Food Science 58:90.
Purpose: to determine the effect of diet on growth, lipid level , composition, sensory characteristics, and consumer acceptability of grass carp.
Sensory: A 93 member panel with an age range between 18 and 45 with 76% male in the 18-24 range. A five point scale was used to determine flavor, texture and acceptability of the fillets.
Baron, R.F., Penfield, M.P. 1993. Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseolus vulgaris L.). Journal of Food Science 58:138.
Purpose: To determine if intensity scores for color and texture would be affected by preferences of texture, method of preparation, and cultivar of green beans.
Sensory: An untrained panel of 88 members with 46% men, 54% women, and age range from 19-64. Tests included an 8 point intensity scale, and an 8 point category scale.
Bater, B., Descamps, O., Maurer, A.J. 1993. Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids. Poultry Science 72:349.
Purpose: To evaluate the effects on turkey thigh meat with 60% added brine when carrageenan, and combinations of carrageenan with locust bean gum, starch, nonfat dry milk and KCL were added.
Sensory: 2 trained meat scientists used a 1-5 scale to evaluate the meat visually. In addition, a 15 member experienced panel used descriptive analysis with a scaling test to evaluate texture and juiciness.
Benito-Delgado, J., N.G. Marriot, J.R. Claus, H. Wang, and P.P. Graham.
1994. Chuck longisimuss and infraspinatus muscle characteristics as
affected by rigor state, blade tenderization, and calcium chloride
injection. Journal of Food Science 59:2.
Purpose: This experiment investigated effects of CaCl2 prerigor
injection as well as blade tenderization on physical and sensory
properties of beef chuck steaks.
Sensory Evaluation: A 7 member trained panel evaluated steak samples
using an 8 point hedonic scale.
Benner, R.A., R. Miget, G. Finne, and G.R. Acuff. 1994. Lactic acid/
melanosis inhibitors to improve shelf life of brown shrimp. Journal of Food Science 59:2.
Purpose: Fresh brown shrimp were assessed for melanosis and
microbiological shelf life upon addition of lactic acid and melanosis
inhibitors.
Sensory Evaluation: A trained 3 membered panel evaluated shrimp for
degree of melanosis using a melanosis scale.
Berry, B.W. 1993. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and compositional Properties of Ground Beef Patties. Journal of Food Science 58:34.
Purpose: To determine the effect of different freezing temperatures on sensory, shear, cooking and compositional properties of ground beef patties.
Sensory: Using an eight point structure scale, a ten member trained sensory panel evaluated the ground beef patties.
Berry, B.W. 1994. Fat level, high temperature cooking, and degree of doneness affect sensory , chemical, and physical properties of beefpatties. Journal of Food Science 59:1.
Purpose: This study evaluated low fat beef patties for the effects of high temperature cooking and doneness compared to a higher fat control.
Sensory Evaluation: A trained 10 member panel evaluated ground beef
patties using an 8 point structured scale.
Bicchi, C.P.,A.E. Binello, G.M. Pellegrino, and A.C. Vanni. 1995.
Characterization of green and roasted coffees through the chlorogenic acid fraction by PHLC-UV and principal component analysis. Journal of Agriculture and Food Chemistry 43:1549-1555.
Purpose: This experiment looked at possibilities of using chlorogenic acid fraction (CGA) for discriminating green and roasted coffees and compared the CGA fraction patterns of coffees with sensory evaluation.
Sensory Evaluation: A panel of 15 taste trained in evaluation of coffee evaluated coffee samples on a 5-point scale for bitterness, acidity, body, astringency, and aroma.
Bishop, D.J., Olson, D.G., Knipe, C.L. 1993. Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality. Journal of Food Science 58:484.
Purpose: To compare quality of reduced fat and conventional bologna, and to use corn oil instead of pork fat, and to replace part of the fat with water.
Sensory: A minimum of 20 untrained panelists were used to judge flavor, texture, juiciness, and acceptability using a 7 point hedonic scale.
Bornstein, B.L., Wiet, S.G., Pombo, M. 1993. Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners. Journal of Food Science 58:595.
Purpose: To detect changes in sweetness and bitterness in beverages.
Sensory: 15 trained panelists were used to determine sweetness and bitterness. A intensity value of 100 was used for each sample.
Bourne, Malcolm C. 1994. Converting from empirical to rheological tests on foods - its a matter of time. Cereal Foods World 39:1.
Purpose: Discussion of empirical tests and fundamental tests on rheological studies of food.
Sensory Evaluation: Fundamental tests can be poor predictors of sensory evaluation and empirical tests are good predictors but not rigorously defined. Modeling fundamental tests after empirical tests needs to happen for successful sensory assessments on foods.
Bradford, D.D., Huffman, D.L., Egbert, W.R., Jones. 1993. Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassium Lactate. Journal of Food Science 58:488.
Purpose: To determine the sensory effects of potassium lactate added to low-fat carrageenan based pork sausage.
Sensory: A trained panel evaluated color using an 8 point scale. Another trained 10 member panel evaluated the sausage for juiciness, tenderness, off-flavor, cohesiveness, mealiness, and flavor intensity using an 8-point scale.
Braddock, JC, Sims, CA, O'Keefe, SF, 1995. Flavor and oxidative stability of roated high oleic acid peanuts, Journal of Food Science, 60(1):489-493.
Purpose: This study compared roasted peanuts with normal and high amounts of oleic acid for undesirable flavors and changes in flavor.
Sensory Evaluation: 20 trained panelists judged nuts with high percentage of oleic acid for peanut flavor, cardboard flavor, painty flavor and roasted peanut flavor.
Bullock, K.B, D.L. Huffman, W.R. Egbert, W.B. Mikel, D.D. Bradford, and
W.R. Jones. 1994. Storage stability of low fat ground beef made with lower value cuts of beef. Journal of Food Science 59:1.
Purpose: This experiment investigated lower value beef cuts to make lowfat ground beef.
Sensory Evaluation: A 14 member trained sensory attribute panel evaluated cooked samples with an 8 point scale for juiciness, tenderness, mealiness, off-flavor, connective tissue, and beef flavor intensity.
Brewer, M.S., and Vega, J.D., 1995. Detectable odor thresholds of selected lipid oxidation compounds in a meat model system, Journal of Food Science, 60(1):592-594.
Purpose: This study was to determine odor thresholds of lipid oxidation compounds in cooked ground beef and to describe the odors of beef containing odors beyond threshold levels.
Sensory Evaluation: A 10-member, experience, trained panel 18-35 years of age, used triangle tests for odors, and threshold tests to develop descriptions and then evaluated samples on a 5-point category scale.(0=absent, 1-slight, 2-mild, 3-moderate, 4-high, 5-extremely high).
Buttery, R.G., G.R. Takeoka, and L.C. Ling. 1995. Furaneol: Odor
threshold and importance to tomato aroma. Journal of Agriculture and Food Chemistry 43:1638- 1640.
Purpose: This experiment studied odor threshold determination for furaneol and norfuaneol to assess their importance in fresh and canned tomato aromas.
Sensory Evaluation: 18-23 experienced judges were used to determine threshold points.
Buttery, R., Ling, L. 1995. Volatile Flavor
Components of Corn Tortillas and Related Products. Journal of
Agricultural and Food Chemistry. pg. 1878.
Purpose: Chemical analysis of volatiles of corn products. Aroma effects on the taste of corn products.
Sensory Evaluation: Odor threshold 16-24 experienced judges, sniffed samples.
Camire, Mary Ellen, Susan Ismail, Therese M. Work, Alfred Bushway, and
William A. Halteman. 1994 Improvements in canned lowbush blueberry
quality. Journal of Food Science 59:2.
Purpose: This study investigated the effects of calcium chloride,
calcium lactate, and citric acid as an agent in canning.
Sensory Evaluation: A 12 member trained panel evaluated blueberry
samples using a 7 point scale for apperance, texture, and off-flavor.
Cardello, A. 1995. Sensory evaluation and consumer food choice. Cereal Foods World 40(110:876.
Purpose: This article merely discusses the aim of sensory evaluation, which is to improve product quality in order to influence what products the consumer will purchase. The article also discusses some of the limitations that are placed on sensory evaluation.
Chambers IV, E., Robel, A. 1993. Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution. Journal of Food Science 58:508.
Purpose: Using fresh-water fish in the marketplace to compare flavor and texture.
Sensory: A 10 panel of highly trained panelists were used 5 judged texture and 5 judged flavor. The flavor panel used a 10 point intensity scale and the texture panel used descriptive terms to describe the fish.
Chen, W., Forrest, J.C., Peng, I.C., Pratt, D.E., Judge, M.D. 1993. Palatability of Prerigor Cooked Boar Meat. Journal of Animal Science 71:645.
Purpose: To avoid lipid oxidation leading to warmed over flavor and odor intensity by cooking boar meat in prerigor state.
Sensory: 8 trained panelists, 5 female, 3 male, tested odor, rancidity, and tenderness using a 10cm horizontal line scale with verbal anchors.
Chervin, Christian and Patrick Boisseau. 1994. Quality maintenence of ready to eat shredded carrots by gamma radiation. Journal of Food Science 59:2.
Purpose: This experiment used ionizing radiation for processing fo
ready to eat carrots in place of chlorination rinsing and spin drying treatments.
Sensory Evaluation: 12 panelists evaluated carrot samples for taste
differences using trinagle tests.
Chung, H.Y., Chen, F., and Cadwallader, K.R., Cooked blue crab claw meat aroma compared with lump meat, Journal of Food Science, 60(1):289-291.
Purpose: This experiment was to determine if there are any differences in aroma and flavor between the lump and claw meats of blue crab.
Sensory Evaluation: Volunteers with prior sensory evaluation experience performed triangle difference tests.
Collins, J.L., Liao J.-Y., and Penfield, M.P., 1995. Chemical, physical and sensory attributes of formed and frozen, baked sweet potato, Journal of Food Science, 60(1):465-467.
Purpose: The purpose of this experiment was to develop a formed, frozen, baked sweet potato product.
Sensory Evaluation: An untrained panel of 30 students and staff evaluated samples for acceptability(color, flavor, texture, and overall acceptability) using an 8-point hedonic scale. (1-dislike extremely, 8-like extremely)
Dacremont, C. , and Z. Vickers. 1994. Concept Matching Technique for Assessing Importance of Volatile Compounds of Cheddar Cheese Aroma Characteristics. Journal of Food Science, Volume 59(5):981-985.
Purpose: To discover the importance of 15 different volatile compounds in cheddar cheese on its aroma characteristics.
Sensory Evaluation: Sixteen experienced but untrained panelists (11 females, 5 males) evaluated six control cheeses for cheddar cheese aroma. They were then asked to evaluate 16 different samples, all of which had one volatile compound removed, and asked if the samples still smelled like cheddar cheese on a yes or no basis.
Additionally, a second sensory test was done. The same panel was introduced to three different concentrations of the 15 volatile compounds. They were then asked to smell the original six control cheeses to see if they could recognize and of the volatiles emitting from the cheeses. This test was also answered on a yes or no basis.
Dawson, D.L., Han, I.Y. ,Voller L.M., Clardy C.B., Martinez R.M.,
and Acton, J.C. 1995. Film Oxygen Transmission Rate Effects on Ground Chicken Meat Quality. Poultry Science 74 (8):1381-1387.
Purpose: This experiment was designed to see the effects of packaging film on the oxygen transmission rate (OTR) on the color, odor, aerobic plate counts, and cooked volatile compounds in ground chicken leg meat.
Sensory Evaluation: The off odor of the chicken meat was evaluated by a trained sensory panel on days 0, 2, 4, 7, 10, and 14. Odor was rated on a scale from 1 to 7. The odor was evaluated when the packaging film was first removed from the meat.
1=no off odor
2=slightly perceptible
3=perceptible
4=slightly pronounced
5=moderately pronounced
6=pronounced
7=very pronounced.
Dawson, P.L., Sheldon, B.W. 1993. Pretreatment Effects on the Texture and Integrity of Aseptically Processed Chicken Meat Particulates. Poultry Science 72:968.
Purpose: Using uncooked fowl breast meat prior to aseptic processing to determine the effect of freezing and presoaking on yield, texture, water holding capacity of the meat strips.
Sensory: A 9 member professional panel was used to determine texture using a 14-point descriptive and 10-point impression scale.
Debbouz, A., J.W. Dick, and B.J. Donnelly. 1994. Influence of raw material an couscous quality. Cereal Foods World 39:4.
Purpose: This experiment investigated the effect of three factors on couscous quality: gluten strength, protein quantity, and semolina granulation.
Sensory Evaluation: A panel of 25 untrained judges used a nine point hedonic scale to score their sensory attributes of couscous samples made with strong gluten and weak gluten.
Dickens, J.A., B.G. Lyon, A.D. Whittemore, and C.E. Lyon. 1994. The
effect of an acetic acid dip on carcass appearance, microbiological
quality, and cooked breast meat texture and flavor. Poultry Science
73:576-581.
Purpose: This experiment investigated the use of a food grade acetic acid in processed poultry carcasses as a treatment to reduce human pathogenic microorganisms without adversely affecting flavor or texture.
Sensory Evaluation: Ten trained panelists employed a triangle test to note differences between control and acid-treated birds. A total of six sensory sessions with two cooking methods were utilized.
Diles, J.J.B. , M.F. Miller, B.L. Owen. 1994. Calcium Chloride Concentration, Injection Time, and Aging Period Effects on Tenderness, Sensory, and Retail Color Attributes of Loin Steaks From Mature Cows. Journal of Animal Science 72(8):2017-2021.
Purpose: To judge the sensory effects of calcium chloride addition to beef steaks.
Sensory Evaluation: A trained and experienced seven member randomly tested ten sets of two steaks each from 12 different treatment combinations. An eight point scale was used to judge steaks on tenderness, juiciness, flavor intensity, flavor description, and overall palatability.
Drake, M.A., T.T. Boutte, L.O. Luedecke, and B.G. Swanson. 1994.
Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses.
Journal of Food Science 59:2.
Purpose: Milkfat was substituted by milkfat sucrose polyester in
cheeses to assess the sensory and rheological effects.
Sensory Evaluation: 22 Pre-screened panelists evaluated cheeses using
triangle tests.
Drake, M.A., Herrett, W., Boylstrom, T.D., and Swanson, B.G.
Sensory Evaluation of Reduced Fat Cheeses. Journal of Food
Science 60 (5): 898- 901.
Purpose: This experiment was designed to compare the effects of seven
make-procedures on the sensory quality of reduced fat Monterey Jack-type
cheeses.
Sensory Evaluation: A trained/experienced panel used a 9 point hedonic
scale with a standard ADSA scoring scale sheet to evaluate overall
acceptability of the different samples.
Ellekjaer, Marit, Tomas Isaksson, and Ragnhild Solheim. 1994.
Assessment of sensory quality of meat sausages using near infrared
spectroscopy. Journal of Food Science 59:3.
Purpose: This experiment assessed NIR and NIT as rapid methods to
determine sensory qualities fo sausages.
Sensory Evaluation: 9 trained panelists evaluated sausage samples on a
continuous nonstructured scale.
Erickson, M.C. ,C.R. Santerre, M.E. Malingre. 1994. Oxidative Stability in Raw and Roasted Pecans: Chemical , Physical, and Sensory Measurements. Journal of Food Science, Volume 59(6):1234-1238.
Purpose: To examine the differences in pecan quality based on the variables of roasted/unroasted, relative humidity during storage, and length of storage time.
Sensory Evaluation: A trained and experienced eleven member panel evaluated pecans of different variables for crunchiness, internal lightness, and rancid aroma via a vertical scoring marks for each category on a line from 0-150 mm.
Fowler, Kelly P., Carol Karahadian, Neil Greenberrg, and Reginal M.
Harrel. 1994. Compositon and quality of aquacultured hybrid striped
bass fillets as affected by dietary fatty acids. Journal of Food
Science 59:1.
Purpose: Farm raised striped bass hybrids and their diets of EPA and DHA
were compared to striped bass hybrids with a standard commercial diet trout.
Sensory Evaluation: Trained panelists evaluated cooked fish samples
using a ballot with an unmarked 7 point linear scale.
Frederick, T.L., M.F. Miller, K.S. Tinney, L.R. Bye, and C.B. Ramsey.
1994. Characteristics of 95% lean beef German sausages varying in
phosphate and added water. Journal of Food Science 59:3.
Purpose: This experiment investigated the effects of added water and
phosphate in 95% lean beef for chemical, physical, and sensory properties.
Sensory Evaluation: An 8 member trained panel evaluated sausage samples
using and 8 point scale for juiciness, springiness, chewiness,
cohesiveness, texture, and flavor.
Freeman, D.W., and J.O. Hearnsberger. 1994. Rancidity in selected
sites of frozen catfish fillets. Jounal of Food Science 59:1.
Purpose: This experiment invetigated both objective and subjective to
assess rancidity in fillets.
Sensory Evaluation: A trained 5 member taste panel evaluated cooked
fillets with an attribute ranking scale.
Fu, A.H., J.G. Sebranek, and E. A. Murano. 1994. Microbial and
quality charicteristics of pork cuts from carcasses treated with
sanitizing sprays. Journal of Food Science 59:2.
Purpose: This experiment assessed microbial and quality characteristics
of pork ccarcasses.
Sensory Evaluation: A trrained 10 member panel evaluated pork chops for
odor and taste to assess product quality.
Fukamachi, M., Matsui, T., Shimoda, M., Nakashima, M., Osajima, Y. 1993. sorption Depression of Flavors into Modified EVA Film by Lowering Film-Flavor Affinity. Journal of Agriculture & Food Chemistry 41:929.
Purpose: To use chemical modification to surface polarize EVA film.
Sensory: 10 panelists with experience with food flavor evaluated the flavor effect on lemon juice after the film was dipped into it. A 3-point scale was used.
Gregg, L.L., Claus, J.R., Hackney, C.R., Marriott, N.G. 1993. Low-Fat, High Added Water Bologna from Massaged, Minced Batter. Journal of Food Science 58:259.
Purpose: To determine sensory, physical and chemical characteristics of Bologna based on the effect of massaging of minced batter.
Sensory: An 8 member trained panel using an 8 point structured scale for cohesiveness, firmness, juiciness, and saltiness.
Gregory, K.E., L.V. Cundiff, R.M. Koch, M.E. Dikman, and M. Koohmaraie.
1994. Breed effects, retrained heterosis, and estimates of genetic and phenotypic parameters for carcass and meat traits of beef cattle. Journal of Animal Science 72: 1174-1183.
Purpose: This experiment investigated the differences in carcass and meat traits in beef cattle between breeds.
Sensory Evaluation: A trained sensory panel evaluated longissimus muscle steaks for flavor, tenderness, and juiciness.
Guth, H.,W. Grosch. 1994. Identification of the Characteristics that Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies. Journal of Agricultural and Food Chemistry, Volume 42:12.
Purpose: To test the human threshold of 15 different odorants that originate in stewed beef juice.
Sensory Evaluation: A panel of five assessors were trained in the detection of the odorants involved in this study. They were then given five different ten mL samples of stewed beef juice in 45 mL beakers to seek any or all of the 15 odorants in question.
Guzman, J.C., McMillin, K.W., Bidner, T.D., Gugas-Sims, S., and
Godber, J.S. 1995. Texture, Color, and Sensory Characteristics
of Ground Beef Patties Containing Blood Proteins. Journal of Food
Science 60(4):657-660.
Purpose: This experiment was designed to examine the texture, color, and
sensory characteristics of beef patties with added bovine plasma
(slaughter blood) in an effort to increase the protein and iron levels.
Sensory Evaluation: Six trained/experienced panelists were given 5 random
samples and asked to judge the cooked beef patties of beefy, bloody,
metallic, milky, sour, and soy taste using a 35 point scale.
Halek, G.W. and A. Chan. 1994. Partitoning and absolute flavor
threshold interactions of aliphatic food packaging solvent homologs in
high fat cookies. Journal of Food Science 59:2.
Purpose: This experiment investigated solid food for new information on
partitioning and absolute flavor thresholds of individual compounds and
mixtures.
Sensory Evaluation: An 11 membered trained panel evaluated cookies for
flavor.
Handumrongkul, C. and J.L. Silva. 1994. Aerobic counts, color and
adenine nucleotide changes in CO2 packed refigerated striped bass
strips. Joournal of Food Science 59:1.
Purpose: Chlorine and CO2 effects on extending shelf life of fillet
strips was evaluated.
Sensory Evaluation: 6 trained panelists evaluated cooked fish strips
using a 9 point rating scale.
Hashim, I.B., Resurreccion, A.V.A., and McWatters, K.H.
Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated
Chicken. Journal of Food Science 60 (4): 664-666.
Purpose: This experiment was designed to investigate the effects of
irradiated chicken using sensory attributes.
Sensory Evaluation: A 14-member trained/experienced panel rated chicken
samples for color, juiciness, sweet, salty, sour, bitter, chickeny,
warmed over, brothy, sweet aromatic, cardboard, tenderness, and grainy
using a 0-150mm vertical line scale.
Hinrichsen, Lars L., Pedersen, Susanne B. Nov. 1995.
Relationships Among Flavor, Volatile Compounds, Chemical Changes, and Microflora in Italian- Type Dry-Cured Ham During Processing.
Journal of Agricultural and Food Chemistry. pg. 2932.
Purpose: To improve flavor of modern cured meats. 29 dry-cured Parma hams, representing six stages of processing, were evaluated to see the relationship between flavor formation and development of microorganisms.
Sensory Evaluation: Nine member panel, trained according to quantitative descriptive analysis method (Stone and Sidel, 1993). Nutty, cheesy, meaty, salty, stale, and fatty on an intensity scale of 0-15.
Ho, CP, Huffman, DL, Bradford, DD, Egbert, WR, Mikel, W.B., and Jones, WR, 1995. Storage stability of vacuum packaged frozen pork sausage, Journal of Food Science, 60(1):257-261.
Purpose:
Sensory Evaluation:
Hoyle, Nana and John H. Merrit. 1994. Quality of fish protien
hydrolysates from herring. Journal of Food Science 59:1.
Purpose: This experiment investigated the quality of FPH and the degree
of hydrolysis in herring.
Sensory Evaluation: 10 judges evaluated FPH's using a category scaling
Howard, L.R., Miller Jr., G.H., Wagner, A.B., 1995. Microbiological, chemical, and sensory changes in irratiated Pico de Gallo, Journal of Food Science, 60(1):461-464.
Purpose: This studied the effects of gamma processing on microbiological, sensory, and chemical quality in pico de gallo.
Sensory Evaluation: Color, texture, odor and heat were evaluated on a 10 point scale (0-none, 10-intense) by a 10-member trained sensory panel.
Howard, L.R., and Dewi, T., 1995. Sensory, microbiological and chemical quality of mini-peeled carrots as affected by edible coating treatment, Journal of Food Science, 60(1):142-144.
Purpose:This study determined the effects of an edible cellulose coating on the sensory, microbiological, and chemical quality of carrots.
Sensory Evaluation: 10 experienced judges evaluated three randomly coded carrots using a structured 10-point scale.(0-none, 10-intense) on discoloration, orange color intensity, frsh carrot flavor and aroma, slipperiness, and overall acceptability.
Howard, L.R., Braswell, D., Heymann, H., Lee, Y., Pike, L.M., and Aselage, J., 1995. Sensory attributes and intrumental analysis relationships for strained processed carrot flavor, Journal of Food Science, 60(1):145-149.
Purpose:This experiment determined how the genotype of carrots affects the strained carrot flavor.
Sensory Evaluation: 10 trained judges evaluated samples for descriptive properties of processed strained carrot aroma, flavor, taste and aftertaste using an unstructured, 18 cm line (0 cm=none, 18 cm=intense).
Huange, Y.W., R.T. Lovell, and R.A. Dunham. 1994. Carcass
characteristics of channel and hybrid catfish and quality changes during
refigerated storage. Journal of Food Science 59:1.
Purpose: Channel and blue hybrid catfish were evaluated for lipid
degredation and microbial counts and compared during 13 day
refrigerated storage.
Sensory Evaluation: Panelists evaluated samples of broiled fish using
an instructured scale.
Inglett, G.E., K. Warner, R.K. Newman. 1994. Sensory and Nutritional Evaluations of Oatrim. Cereal Foods World, Volume 39 (10): 755-759.
Purpose: To study and evaluate the substitution of fat with Oatrim.
Sensory Evaluation: Twenty trained and experienced panelists evaluated Oatrim substituted oatmeal cookies on the characteristics of sweet, grainy, toasted, buttery, cardboardy, and texture properties including density, cohesiveness, and moisture.
Jones, B.K. and J.D. Tatum. 1994. Predictors of beef tenderness among carcasses produced under commercial conditions. Journal of Animal Science 72:1492-1501.
Purpose: This study investigated the effectiveness of alternative traits for predicting tenderness of beef carcasses.
Sensory Evaluation: A six membered trained sensory panel used an 8 point rating scale to evaluate muscle fiber tenderness and connective tissue amount in cooked steaks.
Kane, L., Braddock, R.J., Sims, C.A., and Matthews, R.F., 1995. Lemon juice aroma concentration by reverse osmosis, Journal of Food Science, 60(1):190-194.
Purpose: This study investigated the effectiveness of reverse osmosis to concentrate lemon aroma.
Sensory Evaluation: A total of 47 panelists were given triangle tests comparing unprocessed and concentrated aromas.
Karahadian, C., Johnson, K.A. 1993. Analysis of Headspace Volatiles and Sensory Characteristics of Fresh Corn Tortillas Made from Fresh Mesa Dough and Spray-Dried Masa Flour. Journal of Agriculture & Food Chemistry 41:791.
Purpose: To determine the chemical and sensory changes in fresh corn tortillas using spray dried masa flour versus dough.
Sensory: 33 trained panelists were used to determine odor, sweetness, aftertaste, toughness, and acceptability using an unmarked 7 point linear scale.
Kawabe, T., Morita, H. 1993. Volatile Components in Culture Fluid of Polyporus tuberaster. Journal of Agriculture & Food Chemistry 41:637.
Purpose: To determine odor characteristics of mushrooms after cultured in liquid medium after filtration.
Sensory: A 10 member panel used a 5 point scale and were able to make comments regarding odor.
Keith, C.R., Miller, M.F., and Ramsey, C.B. 1995. Improvement of beef
tenderness and quality traits with calcium chloride injection in beef
loins 48 hours postmortem. Journal of Animal Science. 73:750-756
Purpose: The purpose of this experiment is to determine how injections of calcium chloride affects beef tenderness.
Sensory Evaluation: An eight-member trained panel evaluated 1 cm3 samples for initial tenderness, sustained tenderness, beef flavor and flavor intensity using 8-point scales (8-extremely tender, tender, juicy, juicy, characteristic beef flavor, intense; 1-extremely tough, tough, dry, dry, uncharacteristic beef flavor, bland.)
Kerrola, K., Kallio, H., 1993. Volatile Compounds and Odor Characteristics of Carbon Dioxide Extracts of Coriander (Coriandrum sativum L.) Fruits. Journal of Agriculture & Food Chemistry 41:785.
Purpose: To isolate volatile components of coriander fruits and compare them with odor characteristics of carbon dioxide extracts to characterize flavoring ability of the extracts.
Sensory: 5 trained panelists with experience in descriptive sensory methods were used to select odor attributes. Sample evaluations were then done by 12 nonsmoking panelists aged 25-52, with 5 having previous descriptive sensory experience.
Kerrola, K., B. Galanbosi, H. Kallio. 1994. Characteristics of Volatility Composition and Odor of Angelica. Journal of Agricultural and Food Chemistry 42:9.
Purpose: To characterize Angelica strains using the terms green, tarpenic, fresh, celeriac, and sweet.
Sensory Evaluation: An expert panel tested samples of Angelica hidden in foil-wrapped 35 mL glass bottles with cotton covering the sample to eliminate visual identification but allow the aromatics to pass through.
Kerrola, K., B. Galambosi, and H. Kallio. 1994. Volatile components and odor intensity of four phenotypes of hyssop. Journal of Agriculture and Food Chemistry 42:3.
Purpose: This experiment investigated four phenotypes of hyssop for volatile compounds as differentiated by their corolla. This is to aid in the selection of species producing a high yield and quality of essential oils.
Sensory Evaluation: 12 assessors, 4 with previous experience in sensory analysis, evaluated odor intensity of samples using a 12 point structural interval scale. Herbal samples and CO2 extracts were rated in separate sessions.
Kim, C.R., Hearnsberger, A.P., Vickery, A.P., White, C.H., and Marshall, D.L., 1995. Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish fillets, Journal of Food Science, 60(1): 25-27.
Purpose:This experiment studied the effects of sodium acetate and bifidobacteria on catfish fillets.
Sensory Evaluation:An eight-membered untrained panel evaluated fish fillets every three days for uncooked odor and appearance. Samples were compared to fresh control. Scale: 5:like control. 6-9, more liked than control, 1-4: most disliked than control.
Kolsarlci, N., and Candogan, K. 1995. The Effects of Potassium
Sorbate and Lactic Acid o the Shelf-Life of Vacuum-Packed Chicken Meats. Poultry Science 74 (11): 1884-1893.
Purpose: This experiment was designed to evaluate a mixture of 5% potassium sorbate and 3% lactic acid on quality of vacuum packed chicken legs and breasts during storage.
Sensory Evaluation: Eight panelists (it did not say if they were trained or not) evaluated the differences in color, appearance, flavor, tenderness, and overall acceptability of the chicken meat on a scale from 1 to 9.
Landskell, J.L., Miller, M.F., Wheeler, T.L, Koohmaraie, M., and Ramsey, C.B. 1995. Postmortem injection of calcium chloride effects of beef quality traits. Journal of Animal Science. 73:1735-1740.
Purpose: The purpose of this experiment is to determine how injections of calcium chloride would affect beef steak palatibility and quality traits.
Sensory Evaluation: An eight-member trained panel evaluated 1 cm3 samples for tenderness, juciness, flavor intensity, ease of fragmentation and amount of connective tissue using 8-point scales (8-extremely tender, juicy, intense, easy and none) (1-extremely tough, dry bland, difficult, abundant) and off-flavors using a 4-point scale (4-none, 1-intense)
Lawless, H.T., Claassen, M.R. 1993. Validity of Descriptive and defect-oriented Terminology Systems for sensory analysis of Fluid Milk. Journal of Food Science 58:108.
Purpose: To test current terms used for sensory evaluation of dairy products against common descriptive terms.
Sensory: Trained panelists consisted of 19 between the ages of 21-37. The consumer panel consisted of 90 participants between the ages of 17-82. A campus sample had 122 participants between the ages of 18 and 51. A 15 point hedonic scale was used.
Lawless, H., Torres, V., Figueroa, E. 1993. Sensory Evaluation of Hearts of Palm. Journal of Food Science 58:134.
Purpose: Determine sensory terms to describe hearts of palm.
Sensory: Two panels were used. One panel consisted of 9 with descriptive analysis training, the other panel was with 60 untrained members. Acceptability and descriptive tests were used.
Lecomte, N.B., Zayas, J.F., Kastner, C.L. 1993. Soya Proteins Functional and Sensory Characteristics Improved in Comminuted Meats. Journal of Food Science 58:464.
Purpose: To develop a method to mask off-flavors in Soya proteins in comminuted meat products and to evaluate the sensory characteristics of Soya in frankfurters.
Sensory: A trained 7 member panel was used to evaluate the frankfurters using an unstructured 60 point intensity scale.
Lee, E., Meyers, S.P., and Godber, J.S. 1993. Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation. Journal of Food Science 58:99.
Purpose: To evaluate flavor and texture of mince based crabcakes and to determine the characteristics of mince recovered from blue crab.
Sensory: An 8 member panel was selected based on ability to distinguish flavor and texture differences. Panel used a 1-10 scale to rate the cakes.
Letelier, V., Kastner, C.L., Kenney, P.B., Kropf, D.H., Hunt, M.C., and Garcia Zepeda, C.M., 1995. Flaked sinew addtion to low-fat cooked salami, Journal of Food Science, 60(1):245-249.
Purpose:This experiment evaluated the effect of flaked sinew on chemical, color, texture and sensory characteristics of beef salami.
Sensory Evaluation: Five-member panel analyzed beef using a 15-point scale for shear, deformation, springiness, moisture, spice impact, and many others.
Lindley, M.G., Beyts, P.K., Canales, I., Borrego, F. 1993. Flavor Modifying Characteristics of the Intense Sweetener Neohesperidin Dihydrochalcone. Journal of Food Science 58:592.
Purpose: To determine flavoring effects of NHDC into food and beverage products using less than 5 ppm.
Sensory: 11 all female, highly trained panelists were selected from a professional sensory company were selected. A 150 mm lines scale was used for appearance, odor, flavor, texture and aftertaste.
Luning, P.A., R. van der Vuurst de Vries, D. Yuksel, T. Ebbenhorst-Seller, H.J. Wichers, J.P. Roozen. 1994. Combined Instrumental and Sensory Evaluation of Flavor of Fresh Bell Peppers (capsicum annuum) Harvested and three Maturation Stages. Journal of Agricultural and Food Chemistry, Volume 42:10.
Purpose: To judge the differences in taste and aroma of bell peppers harvested at three different ripened stages. The sensory profile included sweetness, sourness, bitterness, sharpness, grassy, cucumber, floral, green pepper aroma, and red pepper aroma.
Sensory Evaluation: From each of the three ripened stages five peppers were used. Each pepper was tested twice and attributes were judged using an unstructured line scale anchored at the ends by numeric values of zero and 100.
Lyon, B.G., robertson, J.A., Meredith, F.I. 1993. Sensory Descriptive analysis of cv. Cresthaven Peaches-Maturity, Ripening and Storage Effects. Journal of Food Science 58:177.
Purpose: To determine the descriptive sensory analysis of Cresthaven peaches with 3 maturity levels.
Sensory: An 11-member trained panel using a 10-point intensity scale for each maturity stage of the peaches.
MacFie, H.J.H. 1990. Assessment of the sensory properties of food. Nutrition Reviews 48(2):87.
Purpose: The purpose of the article is to discuss multimdimensional scaling and free-choice profiling for measuring aspects of sensory perception in the lab. Preference mapping with consumer tests were also related to laboratory panel scores.
Sensory Evaluation: Multidimensional scaling, multiway difference scaling, free-choice profiling, preference mapping were discussed.
Magnusson, H., and Martinsdottir, E., 1995. Storage quality of fresh and frozen-thawed fish in ice, Journal of Food Science, 60(1):273-278.
Purpose: This studied the effects of antioxidants and packaging on shelf-life and sensory qualities of pork sausage during frozen storage.
ensory Evaluation: A trained descriptive sensory panel evaluated cooked sausage patties for juiciness, tenderness, off-flavor, cohesiveness, and flavor intensity using an 8-point scale.
Hartwig, P., and McDaniel, M.R., 1995. Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels, Journal of Food Science, 60(1):384-388.
Purpose: This experiment utilized 12 panelists (8 trained) to determine differences and similarities in flavor of different (food) acids and acid blends.
Mallundo, T.M., A.V.V. Resureccion, G.O. Ware, and L.R. Beuchat. 1994.
Sensory, physical, and microbiological prroperties of liquid whitener
from peanuts. Journal of Food Science 59:2.
Purpose: This experiment modeled sensory and physical properties of
liquid whitener from peanuts using varying proportions of components and
to determine microstability.
Sensory Evaluation: 11 trained panelists used a descriptive analysis
150mm unstructured line scales to evaluate whitened coffee samples.
Marshall, A.C., A.R. Sams, and M.E. Van Elswyk. 1994. Oxidative
stability and sensory quality of stored eggs from hens fed 15% Menhaden
oil . Journal of Food Science 59:3.
Purpose: This experiment investigated the oxidative stability and
off-flavor during storage of shell eggs from hans fed Menhaden oil as
compared to shell eggs from hens fed a no added fat layer ration.
Sensory Evaluation: An untrained consumer sensory panel evaluated
scrambled egg samples for flavor using a 6 point scale.
Martinez-Anaya, M.A., C. Collar, and C. benedito De Barber. 1995. Comparison of wheat flours from different European countries in microbiologically started breadmaking process. Cereal Foods World 40(9):605.
Purpose: 10 European flours used in sourdough bread preparation. Samples were acidification properties, fermentative, and rheological characteristics of doughs and physicochemical and sensory attributes.
Sensory Evaluation: 10 trained judges using semistructured scale of 1-10 evaluated samples on initial aroma, initial taste, grain, gumminess, overall acceptability, and a couple other attributes.
Matulis, R.J., McKeith, F.K., Sutherland, J.W., and Brewer, M.S., 1995. Sensory characteristics of frankfurters as affected by fat, salt, and pH, Journal of Food Science, 60(1):42-47.
Purpose: The purpose of this study was to evaluate effects of salt, fat and pH on the sensory characteristics of frankfurters.
Sensory Evaluation: A six-membered, trained panel evaluated frankfurters under red lights for hardness, cohesiveness, juiciness, saltiness, intensity of flavor, and off-flavor intensity with a reference frankfurter for comparison.
Matulis, R.J., McKeith, F.K., Sutherland, J.W., and Brewer, M.S., 1995. Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan, Journal of Food Science, 60(1):48-54.
Purpose: The purpose of this study was to evaluate effects of fat, salt soy protein and iota-carageenan on the sensory characteristics of frankfurters.
Sensory Evaluation: A six-membered, trained panel evaluated frankfurters under red lights for hardness, cohesiveness, juiciness, saltiness, intensity of flavor, and off-flavor intensity with a reference frankfurter for comparison.
McGrath, M.J., and C. Karahadian. 1994. Evaluation of physical,
chemical, and sensory properties of pawpaw fruit as indicators of
ripeness. Journal of Agriculture and Food Chemistry 42:4.
Purpose: The relationship between volatile flavor development in
tree-ripened and post-harvsest-ripened mature pawpaws and changes in
soluble solids content, skin color, fruit hardness, and sensory
attributes were investigated as related to fruit ripeness.
Sensory Evaluation: 35 panelists entailed training procedures and evaluated randomized samples with a descriptive odor analysis ballot consisting of an unmarked seven-point linear scale for each attribute of aroma.
McIsaac, C. ,S.M. Potter, and M.M. Weigel. 1993. Effect of Consumer Education on the Purchase of Soy-Containing Bakery Items. Cereal Foods World 38:154.
Purpose: To investigate the effect of eduacation on the purchase of bakery products that contained soy.
Sensory Evaluation: A ratings scale was used via a survey of 59 respondants with an average age of 40.9.
McKeith, F.K., Brewer, M.S., Osadjan, P.D., Matulis, R.J., Bechtel, P.J. 1993. Sensory and Textural Characteristics of Restructured Ham Coated with emulsions of Different Fat Levels. Journal of Food Science 58:482.
Purpose: To determine the effect of different fat levels on emulsions on binding properties, and sensory characteristics of coated and formed hams.
Sensory: A 6 member experienced panel was used with a 25cm unstructured line scale test to determine visual bind, color, saltiness, texture, and mouthfeel and flavor.
Miller, M.F., Andersen, M.K., Ramsey, C.B., Reagan, J.O. 1993. Physical and Sensory Characteristics of Low Fat Ground Beef Patties. Journal of Food Science 58:461.
Purpose: To determine the effects on sensory characteristics of adding phosphate and water to reduced fat ground beef, then to compare them to regular ground beef.
Sensory: An 8 member trained panel was used with an 8-point scale judging juiciness, toughness, and off flavors.
Mook, J.H. 1984. Correlation of consumer and professional sensory descriptions. Cereal Foods World 29(7):403-405.
Purpose:The purpose of this paper is to present the approach used at Arthur D. Little, Inc. to translate consumers' descriptions of products into terms that sensory specialists can understand and use to monitor product development changes.
Sensory Evaluation:Profile attribute analysis and consumer responses were used to analyze crackers and cookies.
Morales, Maria T., Alonso, Maria V., Rios, Jose J., and Aparicio,
Ramon. Nov. 1995. Virgin Olive Oil Aroma: Relationship
between Volatile Compounds and Sensory Attributes by
Chemometrics. Journal of Agricultural and Food Chemistry.
Vol. 43, No. 11, pg. 2925.
Purpose: 32 samples of virgin olive oil were evaluated to bring out inter and intra dissimiliarities from a sensory, as well as, chemical volatile substances.
Sensory Evaluation: Six different panels constituted by five different nationalities (Spanish, Italian, Greek, British, and Dutch) used quantitative descriptive analysis. Random samples evaluated in triplicate. Some trained panelists and some untrained panelists. Aroma, odor, taste, after-taste, mouthfeel, and after-mouth feel perceptions were described as: green, fruity, sweet, ripe, over-ripe, undesirable, and pungent.
Morgan, J.B., Wheeler, T.L., Kiihmaraie, M., Savell, J.W., Crouse, J.D. 1993. Meat Tenderness and the Calpain Proteolytic System in Longissimus Muscle of Young Bulls and Steers. Journal of Animal Science 71:1471.
Purpose: To determine the effect of castration on palatability of 24 hour postmortem longissimus muscle in cattle.
Sensory: An 8 member trained sensory panel was used to judge juiciness, tenderness, connective tissue amount and flavor intensity using an 8-point scale.
Motilva, Maria-Jose, Fidel Toldra, Maria Nada, and Jose Flores. 1994.
Pre-frezing hams affects lipoysis during dry curing. Journal of Food
Science 59:2.
Purpose: This experiment investigated the effects of an initial
freeze/thaw of raw hams on lipolysis during dry curing.
Sensory Evaluation: 30 trained panelists evaluated ham samples using
paired comparison tests.
Neuman, P.E. , and E. Chambers. 1993. Effects of Honey Type and Level on the Sensory and Physical Properties of an Extruded Honey-Graham Formula Breakfast Cereal. Cereal Foods World 38:418.
Purpose: To determine the effect on amount and type of honey, and lecithin level on the physical and sensory properties of extruded cereals.
Sensory Evaluation: Trained panel using descriptive sensory testing using 101 panelists with mixed ages of 18-65 and 67% female, 33% male.
Newkirk, K.A., Hand, L.W., and Sutton, D.S., 1995. Cooking treatment, mixing time, and mixing temperature affect pepperoni cupping, Journal of Food Science, 60(1):583-586.
Purpose: The experiment examined how mixing temperature and time and condition of cooking treatment affect cupping of pepperoni.
Sensory Evaluation: 10 trained panelists used a 4-point scale to rate pepperoni slices (4-fully cupped, 3-moderately cupped, 2-wrinkled, 1-flat)
Nilsson, K., and Ekstrand, B., 1995. Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout, Journal of Food Science, 60(1):627-630.
Purpose: In this study, the effects of four freezing/thawing methods were studied on rainbow trout.
Sensory Evaluation: Eight persons familiar with sensory evaluation of fish were given samples from each of the four samples and judged each for intensity of firmness and juiciness on a continuous 100 mm. scale with "high" and "low" as anchor points.
North, S.L., and Neale, R.J. 1995. Knowledge, attitudes, and
eating habits of teenagers with respect to salt in their diets.
British Food Journal 97 (5): 3-11.
Purpose: To gain information on eating habits of adolescents in
relation to the increasing number of hypertension cases in this age group.
Sensory Evaluation: There wasn't any real sensory evaluation, but a
questionnaire was given out asking questions like:
- Do you add salt to your food?
- Do you add salt before or after tasting food?
- Estimate your salt intake level: very high, high, medium, low, or
very low.
- Which snacks do you eat four or more times a week?
83 subjects, 11-13 years old 41 males and 42 females
131 subjects, 14-16 years old 64 males and 67 females
Nour, A.Y.M., L.A. Gomide, E.W. Mills, R.P. Lemenager, and M.D. Judge.
1994. Influence of production and postmortem technologies on composition and palatability of USDA select grade beef. Journal of Animal Science 72:1224-1231.
Purpose: This experiment investigated the interactions of dietary energy level and breed with carcass ES voltage and chilling rate, and it evaluated compostion and palatability of USDA select grade beef.
Sensory Evaluation: Six trained panelists evaluated loin steaks for initial hardness, initial juiciness, number of chews before meat was ready to swallow, juiciness after chewing, and resistance after chewing. A 15 cm scale with anchor points for selected reference standards was used.
Osburn, W.N. and J.T. Keeton. 1994. Konjac flour gel as a fat substitute
in low fat prerigor fresh pork sausage. Jounal of Food Science 59:3.
Purpose: Various levels of konjac flour gel in low fat pork sausage were evaluated for chemical, physical, sensory, textural, and microbial
characteristics.
Sensory Evaluation: A trained 5 membered panel evaluated sausage samples ,using Spectrum universal intensity scale for aromatics, mouthfeel, and
basic taste.
Park, B. A.D. Whittaker, R.K. Miller, D.S. Hale. 1994. Ultrasonic Spectral Analysis for Beef Sensory Attributes. Journal of Food Science, Volume 59(4):697-701.
Purpose: To determine any variances in the sensory scores of beef between an Ultrasonic Spectral Analyzer and a trained and experience panel.
Sensory Evaluation: An eight member trained and experienced panel used an eight point scale to evaluate beef samples for juiciness, muscle fiber tenderness, overall tenderness, flavor intensity, and connective tissue. These results were then compared with the evaluations of the same samples by an Ultrasonic Spectral Analyzer.
Park, Hayum, Manjeet Chinnan, Robert L. Shewfelt. 1994. Edible coating effects on storage life and quality of tomatoes. Journal of Food Science59:3.
Purpose: This experiment investigated using a corn-zein film to coat
tomatoes to provide beneficial O2 compositon and to determine the
effects on color change, weight loss, alcohol formation, and sensory quality.
Sensory Evaluation: 11 trained panelists evaluated tomatoe samples using an 150mm unstructured line scale for flavor, color, and firmness.
Park, J., Rhee, K.S., Kim, B.K., Rhee, K.C. 1993. High Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf Life, Physical and Sensory Properties. Journal of Food Science 58:21.
Purpose: The evaluation of shelf-life, sensory properties, physical, microstructural characteristics, and chemical composition of high-protein texturized products of nondehydrated beef-defatted soy-flour-cornstarch blends.
Sensory Evaluation: A 7 member highly trained professional panelists did texture analysis using the Spectrum method.
Pino, J.A., A. Rosado, Goire, I., and E. Roneal. 1995. Evaluation of
flavor characteristic compounds in dill herb essential oil by sensory
analysis and gas chromatography. Journal of Agriculture and Food
Chemistry 43:1307-1309.
Purpose: This experiment categorized dill oil by a quality rating test by aromas.
Sensory Evaluation: The sniffing method of gas chromatography(GC) was used by well-trained panelists.
Poole, Susan E., Gregory Mitchell, and John L. Mayzl. 1994. Low dose
irradiation affects microbial and sensory quality of subtropical
seafood.
Purpose: This experiment investigated affects of irradiation
an various subtropical seafood.
Sensory Evaluation: A 10 membered taste panel evaluated cooked samples
using a 1 to 9 point hedonic scale.
Raharjo, S., D.R. Dexter, R.C. Worfel, J.N. Sofos, M.B. Solomon, G.W.
Shults, and G.R. Schmidt. 1994. Restructuring veal steaks with
salt/phosphate and sodium alginate/calcium lactate. Journal of Food
Science 59:3.
Purpose: This experiment investigated the use of Na alginate/Ca lactate,
salt phosphate, and low value types of beef cuts for preparation of
restructured veal steaks for use in institutional markets.
Sensory Evaluation: 6 trained panelists evaluated restructured steaks
using a 6 point scale for bind, juiciness, flavor, and texture.
Raharjo, S., Dexter, D.R., Worfel, RC, Sofos, JN, Solomon, MB, Shults, GW, and Schmidt, GR, 1995. Quality characteristics of restructured beef steaks manufactured by various techniques, Journal of Food Science, 60(1):68-71.
Purpose:This experiment evaluated various techniques of restructuring beef steaks and the effects of different ingredients on the steaks.
Sensory Evaluation: Five trained panelists evaluated steaks on 6-point scales of bind(1:very weak, 6:very strong), juiciness(1:very dry, 6:very juicy), and texture(1:ground beef, 6:steak). Color uniformity and off-flavor intensity were also evaluated.
Reddy, N.R., C.L. Schreiber, K.S. Buzard , G.E. Skinner, and D.J.
Armstrong. 1994. Shelf life of fresh tilapia fillets packaged in high
barrier film with modified atmospheres. Journal of Food Science 59:2.
Purpose: The various effect of modified atmmospheres was assessed as to
the effect of shelf life on fresh fillets in high barrier film bags.
Sensory Evaluation: A 5 membered untrained panel evaluated fillet
samples for apperance, odor, and texture.
Roberts, Anna K. and Zata M. Vickers. 1994. Cheddar cheese aging:
changes in sensory attributes and consumer acceptance. Journal of Food
Science 59:2.
Purpose: This study investigated the changes in sensory attributes as
cheddar cheese ages.
Sensory Evaluation: 6 trained panelistss evaluated cheesses of
different ages on a 54 attribute unstructured line scale.
Roberts, Deborah D., Acree, Terry E. Aug. 1995. Simulations of
Retronasal Aroma Using a Modified Headspace Technique:
Investigating the Effects of Saliva, Temperature, Shearing,
and Oil on Flavor Release. Journal of Agricultural and Food
Chemistry. pg. 2181.
Purpose: Sniff test to investigate above items.
Sensory Evaluation: Panelists (13 female, 8 male) were given four
samples at a time to sniff and rate odor on a line scale.
Salles, C. ,C. Septier, F. Roudot-Algaron, , A. Guillot , and P.X.
Etievant. 1995. Sensory and chemical analysis of fractions
obtained by gel permeation of water-soluble comte cheese extracts.
Journal of Agriculture and Food Chemistry 43:1659-1668.
Purpose: This experiment studied the water-soluble fractions of comte cheese extracts for evaluation and correlation of sensory impact and chemical composition.
Sensory Evaluation: 19 trained panelists selected for gustative and olfactive abilities evaluated samples for taste intensity, aroma intensity, and quality using a 5-point scale and free vocabulary.
Santerre, Charles R., John Goodrum, Jeanne Kee. 1994. Roasted peanuts
and peanut butter quality are affected by supercritical fluid
extraction. Journal of Food Science 59:2.
Purpose: This experiment investigated SFE processed peanuts for quality
factors in roasted peanuts and peanut butter.
Sensory Evaluation: Peanuts were evaluated by a 10 membered trained
panel using descriptive analyssis. Peanut butter was evaluated by a 9
membered trained panel .
Seetharaman,K., R.D. Waniska, and L. Dexter. 1994. An approach to increasing fiber content of wheat tortillas. Cereal Foods World 39:6.
Purpose: Eight fibers from five sources were added to wheat tortillas and then evaluated for effects on processing and product quality.
Sensory Evaluation: An untrained taste panel subjectively evaluated tortillas for appearance, diameter, pH, moisture, total dietary fiber content, rollability, shelf stability, and organolepttic properties.
Shackelford, S.D., M. Koohmaraie, and T.L. Wheeler. 1994. The efficacy
of adding a minimum adjusted fat thickness requirement to the USDA beef
quality grading standards for select beef grade. Journal of Animal
Science 72:1502-1507.
Purpose: Thsi experimaent investigated adding minimum 5mm adjusted fat
thickness requirement to the USDA grading standard.
Sensory Evaluation: An eight membered trained sensory panel evaluated
beef steaks for tenderness, juiciness, and beef flavor intensity an an 8
point scale.
Shediack, Jr., J.C. 1995. The making of a flavorist. . Cereal Foods World 40:206-7.
Purpose: The article discusses the basic role of a flavorist and outlines specifications for candidates for flavorist training.
Sensory Evaluation: Example of three tests for training are given: one each for sense of smell, taste threshold, and flavor(organoleptic).
Shimoda, M., Shiratsuchi, H., Minegishi, Y., Osajima, Y. 1993. Flavor Deterioration of Nonfermented Coarse-Cut Sausage during Storage. Flavor as a Factor of Quality for Nonfermented Sausage. 2. Journal of Agriculture & Food Chemistry 41:946.
Purpose: To relate flavor deterioration of nonfermented sausage during storage to the change in volatile compounds.
Sensory: 8-10 trained panelists used a dipole scale to evaluate the nonfermented sausage.
Shimoda, M.,H. Shigematsu, H. Shiratsuchi, and Y. Osajima. 1995.
Comparison of volatile compounds among different grades of green tea and their relations to odor attributes. Journal of Agriculture and Food Chemistry 43:1621-1625.
Purpose: The sensory test was done to reveal the characteristics of aromas in 60 different tea samples.
Sensory Evaluation: A panel of three tea manufacturers and one professional cup-tester of green tea evaluated green-tea infusions using eleven Japanese odor descriptive terms.
Small, A.D., Claus, JR, Wang, H., and Marriot, N.G., 1995. Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters. Journal of Food Science, 60(1):40-41.
Purpose: This study was to see if mixing time and particles size affects sensory analysis.
Sensory Evaluation:A seven-membered, trained panel evaluated visual particle size in frankfurters on an 8-point scale (1=extremely coarse, 8=extremely fine).
Smith, E.A. , E. Chambers IV, S. Colley. 1994. Development of Vocabulary and References for Describing Off-Odors in Raw Grains. Cereal Foods World 39 (7):495-499.
Purpose: To obtain an objective and consistent method for inspectors to grade grain based on odor parameters and document findings within a certain set of vocabulary.
Sensory Evaluation: Trained and experienced panelists used petri dished with 120 ml of samples to document findings based on odor. Panelists then worked to combine findings into 29 specific words describing the odor.
Smith, J.S., and Alfawaz, M., 1995. Antioxidative activity of Maillard reaction products in cooked ground beef, sensory and TBA values, Journal of Food Science, 60(1):234-236.
Purpose: This evaluated the effects of Maillard reaction products on the development of rancidity of cooked beef.
Sensory Evaluation: A five-membered trained panel evaluated ground beef samples using a 15-point numerical, descriptive analysis scale (0=none, 15=extreme) for aroma and flavor.
Sortillo, Eliezer and Navam Hettiarachchy. 1994. Corn meal sunflower
extrudates and their phsiochemical properties. Journal of Food Science
59:2.
Purpose: This experiment investigated mixed sunflower meal-corn meal
extrudates to determine some chemical, physical, and sensory properties.
Sensory Evaluation: A 15 member panel evaluated extrudates for
crispiness using a 6 point scale.
Specht, K, W. Bates. 1994. Identification of Volatility Flavor Compounds with High Aroma Values for Shallow-Fried Beef. Journal of Agricultural and Food Chemistry, Volume 42:10.
Purpose: To judge the differences of aroma of shallow-fried beef when cooking temperatures and times change. The terms of identification included pleasant, well-balanced, bloody, sweet, pungent, metallic, toasted, boiled, aqueous, flat, and burnt.
Sensory Evaluation: A test panel of 12 members evaluated seven different meat samples fried at different temperatures and times as to the given aromatic terms.
Sprague, M. 1995. Discussing flavor in a team setting. Cereal Foods World 40:219.
Purpose: This article discusses the options available when one panelists opinion differs greatly from the remaining panel members.
Sunwoo, H.H., Wolfe, F.H., and Sim, J.S. 1995. Effects of Dietary Linolenic Acid and Strain of Hen on the Fatty Acid Composition on Storage Stability, and Flavor Characteristics of Chicken Eggs. Poultry Science 74 (9): 1540-1547.
Purpose: This experiment wanted to evaluate the effects of dietary linolenic acid on the fatty acid composition of egg yolk lipids during storage. This experiment also wanted to look at the sensory characteristics of hard-boiled eggs from six different laying hen strains.
Sensory Evaluation: Twenty-three untrained students and staff of the Departments of Animal Science and Food and Nutrition, at University of Alberta where this experiment took place, evaluated six samples (three strains of hens fed by two different diets) for taste. A hedonic scale (from 1 to 7) was used. Flavor was evaluated from no-off flavor........to strong off flavor.
Su, S.K., Liu, J.C., Wiley, R.C.. 1993. Cross-flow Microfiltration with Gas Backwash of Apple Juice. Journal of Food Science 58: 638.
Purpose: To determine the effects of various pectin levels in artificial apple juice suspensions using a periodic gas backwash system.
Sensory: An expert sensory panel of 7 was used to judge flavor using a scale from 1-10.
Truong, V.D. , W.M. Walter Jr. 1994. Physical and Sensory Properties of Sweet Potato Puree Texturized with Cellulose Derivatives. Journal of Food Science, Volume 59(6):1175-1180.
Purpose: In an effort to make sweet potato puree an accepted commercial product, purees were treated with different amounts of sucrose and cellulose germs to find the most palatable combination.
Sensory Evaluation: A six member trained and experienced panel evaluated five different samples of puree and rated them on a 1-9 like or dislike scale for texture, color, flavor, and overall acceptability.
Vallejo-Cordoba, B. and S. Nakai. 1994. Keeping-quality assessment of
pasteurized milk by multivariate analysis of dynamic headspace gas
chromatograph data. 1. shelf-life prediction by principal component
regression. Journal of Agriculture and Food Chemistry 42:4.
Purpose: This experiment assessed the shelf-life of pasteurized milk
using analytical models and sensory evaluation.
Sensory Evaluation: Five judges, four female and one male, were selected
using sequential sampling of eight initial trainees. A American Dairy
Science Association scorecard was utilized for scoring milk on a ten
point scale.
Van Elswyk, M.E., Dawson, P.L., and Sams, A.R., 1995. Dietary menhaden oil influences sensory characteristics and headspace volatiles of shell eggs, Journal of Food Science, 60(1):85-89.
Purpose: This experiment examined how feeding hens menhaden oil affected sensory qualities of their eggs.
Sensory Evaluation: 12 trained panelists evaluated scrambled egg samples for nine taste, six after-taste, and ten aroma characteristics using an intensity scale of 0(not present), X(threshold), 1(slight), 2(moderate), 3(strong).
Virgili, R., Parolari, G., Schivazappa, C., Soresi Bordini, C.,
and Borri, M. Sensory & Texture Quality of Dry-Cured Ham as Affected by
Endogenous Cathepsin-B Activity and Muscle Composition. Journal of
Food Science 60 (5):1183-1186.
Purpose: This experiment was designed to examine the sensory changes in
cured ham with two different drying temperatures.
Sensory Evaluation: The 8 member trained/experienced panel held 4
sessions of testing in which 2 (20g) slices of defatted ham were rated on
saltiness, dry-cured flavor, bitterness, and softness using a 9 point scale.
Wang, S.M., B.M. Watts, S.E. Betkero, O.M. Kukow, W. Bushuk. 1994. A Sensory Method of Dough Stickiness Measurement. Cereal Foods World, Volume 39 (11): 831-834.
Purpose: To determine the stickiness characteristics of dough with variables in handling and mixing procedures.
Sensory Evaluation: Panelists included untrained experienced evaluators and trained experienced evaluators. They used a continuous line scale to give a total score for stickiness.
Warren, M.W., Larick, D.K., and Ball, H.R., Jr., 1995. Volatiles and sensory characteristics of cooked egg yolk, white and their combinations, Journal of Food Science, 60(1):79-84,
Purpose: This study examined the volatiles in eggs and the influence of egg yolks, whites, and combinations on egg flavor.
Sensory Evaluation: A pre-existing, 6-member trained flavor profile panel used a 14-point intensity scale (0-not detectable, 14-strongly detectable) for aroma and flavor.
Wheeler, T.T. , L.V. Cundiff, R.M. Koch. 1994. Effect of Marbling Degree on Palatability in Bos taurus and Bos indicus Cattle. Journal of Animal Science 72(12):3145-3151.
Purpose: To evaluate the relationship between marbling score and breeding type on palatability of cooked beef.
Sensory Evaluation: A trained and experienced eight member panel used an eight point scale to judge samples of beef steak on juiciness, tenderness, flavor, and intensity.
Wiet, S.G., Ketelsen, S.M., Davis, T., Beyts, P.K. 1993. Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, sucralose, and Aspartame. Journal of Food Science 58:599.
Purpose: To compare sucralose and aspartame to sucrose for sweetness, and to determine the effect of fat level on sweetness perception of the 3 products.
Sensory: 20 trained panelists were used to compare sweetness and concentrations of fat on sweetness. A forced-choice test was used for the potency study, while a descriptive test was used for the fat concentration effects.
Williams, S.E. ,L.P. Johnson, J.O. Reagan. 1994. Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef. Journal of Food Science, Volume 59(4):707-710.
Purpose: Sixteen batches of ground beef were treated with different types of Postrigor fat and at different temperatures to explore the sensory variances in the ground beef product.
Sensory Evaluation: A six member trained and experienced panel was served six different samples of cooked ground beef during five different sessions. They used an eight point scale to judge the ground beef on springiness, cohesiveness, texture, and beef flavor.
Williams, S.K., Rodrick, G.E., and West, R.L., 1995. Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus, marmoratus) fillets under simulated retail conditions, Journal of Food Science, 60(1):636-639.
Purpose: This experiment was to determin how sodium lactate effects shelf life and consumer acceptance.
Sensory Evaluation: 15-20 member untrained sensory panel used a 9-point scale (9=excellent, 1=extremely poor;above 5: acceptable product) to score broiled fillets on color, texture, flavor, and odor.
Wohlt, J.E., J. Petro, G.M.J. Horton, R.L. Gilbreath and S.M. Tweed.
1994. Composition, preservation and use of sea clam viscera as a protein
supplement for growing pigs. Journal of Animal Science 72:546-553.
Purpose: This study examined nutrient composition, susceptibility to
spoilage, preservation with organic acid, and use of sea clam viscera as
a protein supplement for growing-finishing pigs.
Sensory Evaluation: A panel of four judges trained in descriptive
analysis of meat evaluated pork loin roasts for aroma characteristics.
Wrolstad, R.E., McDaniel, M.R., Durst, R.W., Michaels, N., Lamipi, K., Beaudry, E. 1993. Composition and Sensory Characterization of Red Raspberry Juice Concentrated by Direct-Osmosis or Evaporation. Journal of Food Science 58:633.
Purpose: To compare the composition and quality of red raspberry juice by osmosis versus juice by evaporation.
Sensory: A 9 member untrained panel was used to evaluate the juice using self generated terms for aroma and flavor.
Zepeda, C.M., Kastner, C.L., Dropf, D.H., Hunt, M.C., Kenney, P.B., Schwenke, J.R., and Schleusener, D.S. 1993. Utilization of Surimi-like Products from Pork with Sex-odor in Restructured, Precooked Pork Roast. Journal of Food Science 58:52.
Purpose: To develop a low cost pork product of raw materials using a surimi washing process for removing sex odors and flavors from pork and restructuring the pork into a pork roast.
Sensory: A trained panel of seven members were selected based on their ability to detect sex and fish odor. A ten point hedonic scale was used.
