A total of 23 cultivars of apricot, cherry, nectarine, peach and plum available on the retail market in Sydney, Australia during the summer of 1981-82 were analysed and data are presented for water, protein, fat, sugars (fructose, glucose and sucrose), starch, dietary fibre, organic acids (malic, citric, quinic, shikimic and oxalic acids), ash, sodium, potassium, calcium, magnesium, iron, zinc, vitamin C, cc-carotene, p-carotene, thiamin, riboflavin niacin, soluble solids, respiration rate and titratable acidity. Edible weight and energy were calculated. Data were compared with various national food composition tables.

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Twenty subjects were used to investigate the contexts in which they typically consumed a range of alcoholic beverages. Contexts were elicited using the repertory grid method, and five principal components were found to describe the perceptual dimensions common to most people. The poles of these dimensions are summarily interpreted as: thirstquenching vs. not; formal meal vs. social drinking environment; before meals vs. after meals; in a pub vs. outside a pub; consumed neat vs. mixed. The ways in which this information can be used to develop marketing strategies and influence product development are discussed.

The purpose of this article is to discuss the issues associated with selecting assessors for sensory panels. It develops the argument that although there are many variations in the detail of how assessors are selected, all panels can be considered as either (1) selecting respondents to measure ingredient concentrations via perceptions or (2) selecting respondents to represent the response that would be obtained from a wider consumer population. The validity of the data collected, i.e., the extent to which the data collected measures what was originally intended, depends on the detail of how assessors were selected as well as a number of other factors.