Universal, Product and Attribute Specific Scaling and the Development of Common Lexicons in Descriptive Analysis

Muñoz, Alejandra M.; Civille, Gail Vance

doi:10.1111/j.1745-459x.1998.tb00075.x

Cited by 112 publications

(62 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Descriptive sensory analysis deals with ''the characterization of products in terms of their perceived attributes (qualitative component) and intensities (quantitative component)'' (Muñ oz & Civille, 1998). Descriptive sensory analysis has been used to characterize 0950-3293/$ -see front matter Ó 2004 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

Developing a lexicon for the flavor description of French cheeses

Retiveau

Chambers

Esteve

2005

Food Quality and Preference

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Developing a lexicon for the flavor description of French cheeses

Retiveau

Chambers

Esteve

2005

Food Quality and Preference

View full text Add to dashboard Cite

“…The unstructured/universal scaling (Munoz & Civille, 1998) was chosen for the sensory assessment: the panelists were asked to record their evaluation by drawing a vertical line for each sample across a horizontal line 15 cm long at the point that best reflected their perception of the magnitude of each attribute. The left end (0 cm) of the line was marked as odorless and not at all white, fatty, sour and viscous.…”

Section: Sensory Analysismentioning

confidence: 99%

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Dimitreli¹,

Petridis²,

Akakiadou³

et al. 2014

JFR

View full text Add to dashboard Cite

In the present study the physicochemical (acidity, color measurements), rheological (viscosity measurements and viscoelastic properties) and sensory (objective and hedonic) properties of stirred yogurt made from buffalo milk were evaluated. Yogurt samples with two fat globule sizes (large: 2.9 μm; small: 0.87 μm) were prepared with or without the addition of Whey Protein Concentrates (WPC) or Sodium Caseinates (SCN), and stored at 4 C for testing at day 1 and 7 after preparation. SCN addition resulted in increased lactic acid concentration, rheological properties (except loss tangent -tan δ), white color intensity and sensory viscosity. The effect of WPC on the aforesaid properties was lower when compared to SCN. Small fat globule size also increased the rheological properties apart from tan δ, brightness and sensory viscosity of yogurt samples. Increasing storage time resulted in reduced viscosity, increased acidity and rheological properties apart from tan δ and apparent viscosity. The greater decline rates were obvious for Newtonian viscosity at zero shear rate (η 0 ) and instantaneous elasticity (G g ) in yogurts with added SCN and WPC and large globule size and lower or negligible in samples without additives. In contrast, tan δ increased at a lower rate when SCN were added in products with large fat globules. Storage time increased the value of flow behavior index (n) in yogurts with large fat globules and, more rapidly, the value of elastic modulus (G') in the presence of SCN and WPC. The small globule size in the absence of additives produced the lowest response of b and, when WPC was present, the lowest white color intensity. The sensory viscosity reduced the most during storage in yogurt samples with no protein addition.

show abstract

“…To obtain more complete information on a product, consumer data need to be related to those provided by trained panel (Arditti, 1997;Muñoz and Civille, 1998). Unfortunately, the comparison between panel and consumer data is not always easy since the different methodologies provide different information, even though when the tested product is the same (Boutrolle et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The use of correspondence analysis in the study of beef quality: a case study on Parda de Montaña breed

Doblado

Casasús

Alibés

et al. 2009

Span. j. agric. res.

View full text Add to dashboard Cite

The fulfilment of consumer needs is the main concern of the food industry. Sensory studies performed by both trained panellists and consumers play an important role in attaining this goal. Trained panel are required to detect small differences in food properties with accuracy and consistency, whereas the goal in consumer tests is to obtain information on consumer characteristics, attitudes and preferences. Consumer tests are classified according to the place where they are held. AbstractThe present study shows the usefulness of a multivariate technique -correspondence analysis--for simultaneously representing continuous and categorical variables in graphical form. A comparison was made of the results of sensory tests of beef quality performed by a trained panel and by consumers. The latter included the collection of data to produce consumers profiles and the recording of a number of consumers habits. Spearman correlation coefficients were calculated independently for the variables measured in both the panel and consumer tests. Two correspondence analyses were then performed: the first one involving the consumer profiles and the values of the variables measured in the consumer test, the second one to determine the relationships between the panel and consumer test scores. In the plot corresponding to the first analysis, the two axes accounted for 52.2% of the inertia and showed that age did not have an important effect on any measured variable. Consumers previous experience has been shown to be an important factor defining consumer liking of the product. In the plot for the second analysis the two axes accounted for 82.3% of the inertia and showed that there was no correspondence between overall consumer liking of the product and any of the panel variables. These results therefore suggest that the panel test is not a good predictor of consumer behaviour.Additional key words: consumer behaviour, multiple correspondence analysis, relationships, sensory, statistics. ResumenEl uso de correspondencias múltiples como herramienta para el estudio de la calidad de la carne de ternera: análisis de un caso utilizando animales de la raza Parda de MontañaEl presente estudio muestra la utilidad de una técnica multivariante, el análisis de correspondencias múltiples, para representar gráficamente de manera conjunta variables categóricas y continuas. Para ello se compararon los resultados obtenidos por un panel entrenado con los resultados dados por un grupo de consumidores, ambos con las mismas muestras de carne de ternera. La prueba de consumidores incluyó el perfil del consumidor y una breve encuesta sobre sus hábitos de consumo. Se calcularon correlaciones de Spearman de manera independiente para las variables utilizadas con el panel entrenado y las variables empleadas en la prueba de consumidores. Se realizaron dos análisis de correspondencias: el primero incluía el perfil del consumidor y los valores de las variables medidas en la prueba de consumidores; el segundo se utilizó para determinar la relación entre las notas dad...

show abstract

Universal, Product and Attribute Specific Scaling and the Development of Common Lexicons in Descriptive Analysis

Cited by 112 publications

References 5 publications

Developing a lexicon for the flavor description of French cheeses

Developing a lexicon for the flavor description of French cheeses

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

The use of correspondence analysis in the study of beef quality: a case study on Parda de Montaña breed

Contact Info

Product

Resources

About