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Sensory acceptance measurements from immediate and extended product use for consumer research guidance
Abstracts 83
saccharides ccarrageenan, xanthan gum and guar gum on sensory quality of low-fat sausages. Low-fat sausages with these three fat substitutes and sausages with regular fat content were analysed by descriptive profiling. The data were analysed in a discriminant analysis and a principal component analysis. The low-fat sausages with bcarrageenan were most similar to the ordinary sausages. Lowfat sausages with guar gum and xanthan gum were similar to each other.
on cheeses and salad creams showed that flavour perception was dependent on fat content. Fat reduction generally produces a harsher flavour profile with a loss of flavour balance and blending.
Sensory acceptance measurements from immediate and extended product use for consumer research guidance
Anne Goldman Applied Consumer & Clinical Evaluations Inc.,
CRITICALEVALUATIONOFSENSORYTECHNIQUES
245 7 Dunwin Drive, Mississauga, L5L IT1
Descriptive analysis-
Extended product use was evaluated in a controlled test situation in order to determine how repeated product usage affected consumers’ product acceptance and sensory scores, relative to their initial immediate use scores. Test products included breakfast cereals, snack foods, and desserts. Products were evaluated by groups of 75 consumers on five successive occasions under controlled conditions. Overall, consumer responses for sensory and acceptance measures were consistent over repeated trials. Products, which were rated well on first trial, performed equally well after repeated trials. The initial measures of sensory and acceptance responses were good predictors of the responses after five trials.
Improving communication
of sensations
Michael O’Mahony and Rie Ishii Department of Food Science and Technology, University of California, Davis, California, 95616,
USA
For descriptive analysis, accurate communication requires that when one panelist names a sensory attribute of a food, the other panelists understand which sensation or group of sensations is being referred to. Psychologists describe this as aligning panelists’ sensory concepts. Agreement can be reached using standards to define descriptive labels. A standard defines the stereotype sensation but will not control the range of different sensations to which the panelist will apply the label. This can be better standardized using a set of standards: some which are described by that label and others which, although close in sensation, are not.
Ontario, Canada,
Change-over designs and repeated measurements
Pascal Schlich INRA, Laboratoire de Recherches sur les Aro^mes, 17 rue Sully, BV 1540,
21 034 Dijon Ckdex, France
Sensory methods for characterisiug the flavour of reduced-fat foods
David Kilcast and Syed H. Shamil Leather-head Food Research Association, Randalls Road, Leather-head, Surrey, UK
An exploratory consumer study on cream cheeses showed that perceived healthiness was inversely related to fat content and independent of blind or branded presentation. Flavour was the most important single determinant of liking. A comparison of consensus and free choice profiling methods for yellow-fat spreads, using different sensory panels, produced a similar product mapping, but the consensus method gave data of more practical value. Subsequent time-intensity studies
The paper points out two statistical methods to design and analyse sensory experiments taking into account the effects of serving orders and time repeated measurements. Change-over designs organise the planning of taste experiments in order to balance both serving order and carryover effects of the samples. The proper analysis of variance allows the testing of these effects and the estimation of sample means adjusted for carryover effect. Repeated measurements occur when groups of consumers being compared assess food across time. Either a corrected split-plot or a time MANOVA should be adopted to allow proper tests for the time effect and for its interaction with the group effect.
saccharides ccarrageenan, xanthan gum and guar gum on sensory quality of low-fat sausages. Low-fat sausages with these three fat substitutes and sausages with regular fat content were analysed by descriptive profiling. The data were analysed in a discriminant analysis and a principal component analysis. The low-fat sausages with bcarrageenan were most similar to the ordinary sausages. Lowfat sausages with guar gum and xanthan gum were similar to each other.
on cheeses and salad creams showed that flavour perception was dependent on fat content. Fat reduction generally produces a harsher flavour profile with a loss of flavour balance and blending.
Sensory acceptance measurements from immediate and extended product use for consumer research guidance
Anne Goldman Applied Consumer & Clinical Evaluations Inc.,
CRITICALEVALUATIONOFSENSORYTECHNIQUES
245 7 Dunwin Drive, Mississauga, L5L IT1
Descriptive analysis-
Extended product use was evaluated in a controlled test situation in order to determine how repeated product usage affected consumers’ product acceptance and sensory scores, relative to their initial immediate use scores. Test products included breakfast cereals, snack foods, and desserts. Products were evaluated by groups of 75 consumers on five successive occasions under controlled conditions. Overall, consumer responses for sensory and acceptance measures were consistent over repeated trials. Products, which were rated well on first trial, performed equally well after repeated trials. The initial measures of sensory and acceptance responses were good predictors of the responses after five trials.
Improving communication
of sensations
Michael O’Mahony and Rie Ishii Department of Food Science and Technology, University of California, Davis, California, 95616,
USA
For descriptive analysis, accurate communication requires that when one panelist names a sensory attribute of a food, the other panelists understand which sensation or group of sensations is being referred to. Psychologists describe this as aligning panelists’ sensory concepts. Agreement can be reached using standards to define descriptive labels. A standard defines the stereotype sensation but will not control the range of different sensations to which the panelist will apply the label. This can be better standardized using a set of standards: some which are described by that label and others which, although close in sensation, are not.
Ontario, Canada,
Change-over designs and repeated measurements
Pascal Schlich INRA, Laboratoire de Recherches sur les Aro^mes, 17 rue Sully, BV 1540,
21 034 Dijon Ckdex, France
Sensory methods for characterisiug the flavour of reduced-fat foods
David Kilcast and Syed H. Shamil Leather-head Food Research Association, Randalls Road, Leather-head, Surrey, UK
An exploratory consumer study on cream cheeses showed that perceived healthiness was inversely related to fat content and independent of blind or branded presentation. Flavour was the most important single determinant of liking. A comparison of consensus and free choice profiling methods for yellow-fat spreads, using different sensory panels, produced a similar product mapping, but the consensus method gave data of more practical value. Subsequent time-intensity studies
The paper points out two statistical methods to design and analyse sensory experiments taking into account the effects of serving orders and time repeated measurements. Change-over designs organise the planning of taste experiments in order to balance both serving order and carryover effects of the samples. The proper analysis of variance allows the testing of these effects and the estimation of sample means adjusted for carryover effect. Repeated measurements occur when groups of consumers being compared assess food across time. Either a corrected split-plot or a time MANOVA should be adopted to allow proper tests for the time effect and for its interaction with the group effect.