Computerized Procedure for Time-Intensity Sensory Measurements

A computerized procedure for time-intensity (TI) measurements was developed wherein instructions to the judge as well as data collection were handled by a microcomputer. A joystick linked to the computer was used by the judge as an input device for recording perceived intensity of taste with time. TI curves for bitterness of iso-cuacids in water using both the computerized system and a strip chart recorder showed no significant differences in maximum intensity, time to reach maximum intensity, and duration of bitterness. The computerized system, however, was faster, more accurate, and more interesting for the judges.     

Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method

This study was conducted to determine the feasibility of using corn zein as a natural gum base to be an alternative to the currently used synthetic gum base. The objectives were to (1) develop a corn zein chewing gum and (2) evaluate the taste, texture, and aroma qualities compared with synthetic gum base using a time‐intensity (T‐I) method. Four corn zein gum samples, each made with a different plasticizer (oleic acid, glycerin, propylene glycol, and 1 without any plasticizer), were included in the study along with 2 synthetic gum‐base samples. Nine panelists participated in the T‐I study. Thirteen attributes were evaluated. Maximum intensity, time to maximum intensity, and duration were parameters extracted from the T‐I curve. The synthetic gum‐base samples were rated higher for the maximum intensity of sweet taste and cinnamon aroma‐by‐mouth and lower for the maximum intensity of bitter taste. The propylene glycol corn zein sample was rated the highest for cinnamon aroma and the lowest for stale, rancid, and cheesy aromas. Out of the corn zein gums, the oleic acid sample was rated the lowest for the maximum intensity of hardness. It was also rated highest for the maximum intensity of bitter taste and the lowest for sweet taste. This study showed that it is feasible to use corn zein as a gum base, but future work is needed to develop an acceptable product for consumers.     

基于计算机视觉技术的肉类色泽评价

近年来运用计算机视觉对肉类进行感官质量评价一直是热点的研究领域。本文主要综述了最近的一些应用研究成果,其中主要包括计算机视觉技术在肉类表征质量属性中一个重要指标——色泽上的感官评价上的应用。     

Time-Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution

Sweetness and fruitness were evaluated by time-intensity (TI) procedures in solutions varying in concentrations of glucose and peach essence at two temperatures. Of the eleven TI parameters quatified to characterize the TI curves, ten parameters varied significantly across samples for sweetness, whereas only seven varied significantly for fruitiness. Maximum sweetness intensity increased as glucose or peach essence concentration or solution temperature was raised. In contrast, maximum fruitiness intensity increased only with an increase in peach flavor concentration. Although the total persistence of aftertaste did not differ significantly between the two attributes, the mean time to maximum intensity for sweetness (6.6 sec) was 3.8 sec shorter than that found for fruitiness.     

Time-Intensity Sensory Characteristics of Saccharin, Xylitol and Galactose and Their Effect on the Sweetness of Lactose

Time intensity measurement reveals a more comprehensive picture of the sweetness characteristics of various additives in combination with lactose than other sensory measurements. Sweetness additivity effects were found in the case of lactose-saccharin mixtures, synergistic sweetness effects were found in the case of lactose-xylitol mixtures and suppression of sweetness effects were found in lactosegalactose mixtures. These varied effects were only seen in the area under the time-intensity curve measurements. Sweetness suppression was found in all three mixtures when only the initial sweetness intensity and duration of sweetness measurements were interpreted.     

电子舌对橙汁感官品质定量评价研究

尝试采用电子舌技术对橙汁感官品质进行快速定量评价。试验以3类20种品牌橙汁为研究对象,以人工感官评价结合模糊数学评价橙汁感官品质,获得各个感官指标得分值;同时采集样本的电子舌传感器数据。利用因子分析法确定橙汁各感官指标的权重,根据权重得出橙汁感官品质的总得分。然后对比采用偏最小二乘法和BP神经网络建立电子舌传感器响应值与感官品质总得分值之间的定量预测模型。结果显示,因子分析法可以有效分析不同类型橙汁的感官指标,得到色泽、香气、酸度、甜度、苦涩味、体态的权重分别为0.15、0.06、0.20、0.24、0.15、0.20。当采用主成分数为3,建立的BP神经网络模型效果最优。模型预测集中预测值与参考值的相关系数为0.93;预测集均方根误差为0.20。研究结果可为橙汁感官品质的智能化评价提供参考。     

Time-Intensity Study of Prolonged Sweet Stimuli

Prolonged intensity and hedonic (like/dislike) temporal responses and any associated adaptive behavior toward various sweet solutions (sucrose in water) were investigated with specific focus on factors that influenced the transition from “like” to “dislike”. Subjects evaluated the samples using computerized time-intensity (T-I) methods to produce sweetness intensity-time and like/dislike-time response curves. The higher concentration solutions resulted in adaptive behavior. Also, like-to-dislike transition times correlated with sucrose concentration, as did other defined parameters which characterized aspects of the responses, several of which displayed significant cross correlations.     

调味品的感官鉴评

该文详细的论述了调味品感官鉴评的基础内容 ,感官鉴评时的注意事项 ,各种条件产生的影响因素和实际鉴评中的具体操作要求和步骤 ,调味品生产过程中各种因素产生的感官效果     

啤酒的感官品评

对啤酒品评员的选择、环境要求、常用方法和啤酒厂怎样建立啤酒品评系统进行了较为全面的论述,同时对啤酒中常见的缺陷风味进行了剖析,强调了啤酒质量控制体系中品评工作的重要性.     

皮革感官检验的人体生理学原理研究

论述了皮革感官检验的人体生理学原理；在人体感受器官生理学基础上，对人手感受器与皮革感官特性的对应关系进行了分析；提出了一种科学有效的手感检验方法，降低了皮革感官检验的主观性偏差。     

情感型感官测试技术动态分析

根据获取的消费者测试数据的类型,可将消费喜好测试分为定性测试和定量测试;根据消费者对产品感官品质的态度,可将消费偏好测试分为接受性测试和偏爱性测试。主要介绍了国内外消费喜好测试主要技术方法的基本原理和实施过程,并对各方法的特点进行分析,可为企业实施消费者感官测试提供指导。     

Formulation and Sensory Evaluation of a Low Calorie Fiber Bar

Three levels of fiber were incorporated, and five combinations of wheat and corn bran were evaluated in formulating the fiber bars. A total of 15 fiber-bar variations were tested for physical characteristics and subjected to sensory evaluation by trained taste panelists. The three fiber-bar variations which were ranked highest by the sensory panel were also tested by consumer sensory evaluation. Findings indicated that the optimum level of fiber replacement of flour were 20% by weight. At this level of replacement, either all wheat bran or a mixture containing a maximum of half corn and half wheat was found by consumer sensory evaluation to produce acceptable fiber bars.     

肉制品感观质量调查与评价

对某公司生产的17种中、西式肉制品从9个指标(包装、颜色、质地、风味、香味、滋味、综合口感、综合评分、个人意见与建议)进行感观质量评定,并做统计分析,结果表明：(1)各种肉制品之间感观质量差异显著(p＜0.05),中西式肉制品各有特色及不足,开发时应中西结合,取长补短。(2)感观质量由多指标因素决定,应注意多指标的完美统一     

Sensory Evaluation of Reduced Fat Cheeses

The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.     

计算机数据库技术在白酒品评中的应用

白酒品评需要多人对多个指标进行评价,最后形成综合评价。通过利用数据库技术,把每个指标各人的品评结果存入数据库中,可以通过特定算法得到白酒的综合评价,也可以通过长期的数据分析,分析每人的品评风格。     

肉品感官评价原理(英文)

People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and application of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.     

模糊综合评判法在食品感官分析中的应用

模糊综合评判法应用的范围很广泛,本文阐述了模糊综合评判法的的原理、基本步骤、在食品感官分析中的基本应用.