Descriptive analysis

Flavor Description. TypicaHy, a sensory analyst determines if two samples differ, and attempts to explain their differences so that changes can be made. The Arthur D. Litde flavor profile (FP), quantitative descriptive analysis (QDA), and spectmm method are three of the most popular methods designed to answer these and more compHcated questions (30—33). AH three methods involve the training of people in the nominal scaling of the flavor quaHties present in the food being studied, but they differ in their method for quantitation. 

The analysis of Quantitative Descriptive Analysis profile data... 

Method The authors use information on all non-hospital sales of pharmaceutical products in 1992 in a sample of countries consisting of the USA, Canada, Germany, France, Italy, Japan and the UK. The database was provided by Intercontinental Medical Systems (IMS). The empirical analysis is based on the calculation of the Paasche and Laspeyres price indexes and the ratio between them. The descriptive analysis is completed with the econometric analysis (quasi-hedonic model) of the determining factors of the variation in the relative prices of each active ingredient in each country taking the USA as the point of comparison. 

Desalting electrodialysis, 14 120, 121 Descaling, sodium in, 22 777 Descriptive analysis... 

Descriptive analysis - price versus cost-to-serve... 

Suprathreshold particle suspensions were evaluated using Magnitude Estimation (ME) and Sensory Descriptive Analysis (Carrasco and Siebert,... 

Carrasco, A. and Siebert, K. J. (1999). Human visual perception of haze and relationships with instrumental measurements of turbidity. Thresholds, magnitude estimation and sensory descriptive analysis of haze in model systems. Food Qual. Pref. 10, 421 436. 

Elliott, D.S., Huizinga, P., and Morse, B. (1986) Self-reported violent offending—a descriptive analysis of juvenile violent offenders and their offending careers. / Interpers Viol 1 472-514. 

Assessment of taste is achieved by sensory analysis, from very simple experiments such as triangular tests aiming at determining detection thresholds to complex descriptive analysis approaches. A method referred to as time-intensity that consists in recording continuously the intensity of a given sensation over time under standardized conditions has been applied to study flavonoid bitterness and astringency properties. 

To test the potential of PLS to predict odour quality, it was used in a QSAR study of volatile phenols. A group of trained sensory panelists used descriptive analysis (28) to provide odour profiles for 17 phenols. The vocabulary consisted of 44 descriptive terms, and a scale fiom 0 (absent) to S (very strong) was used. The panel average sensory scores for the term sweet were extracted and used as the Y-block of data, to be predicted from physico-chemical data. 

Fig. 11.1 Descriptive analysis of two Scheurebe wines made from the same juice but fermented by two different commercial yeast strains (ten judges x two replications) [58]...

The reported data as far as Zn NMR is concerned are sporadic, and very limited due to difficulties from a technical point of view, the nature of the Zn nucleus, as well as all factors responsible for the latter such as concentration, the nature of the proximity ligands etc. A descriptive analysis of the last reported data concerning Zn NMR studies will be developed with respect to the role of Zn ion or element in materials science or bioinorganic chemistry in both solution and solid state. 

Throughout the paper we shall be concerned with a descriptive analysis of how individuals reach decisions or, in other words, how they aggregate the judgments reached from different points of view we shall not deal with either prescriptive analysis or the question how an individual s welfare may be measured (cp. Sen 1977a, Section 1). This reference to the aggregation of judgments will naturally remind the reader of social choice theory and, prompted by Bismarck s observation that It goes on as in a republic , we shall bear in mind the... 

LOGICAL DESCRIPTION, ANALYSIS, AND SYNTHESIS OF BIOLOGICAL AND OTHER NETWORKS COMPRISING FEEDBACK LOOPS... 

Ibrahim MIM, Wertherimer AL 1998. Management leadership styles of effectiveness of community pharmacists A descriptive analysis. / Sue Admin Pharm 15 57. 

Castro-Vasquez, L., Diaz-Maroto, M. C., Gonzalez-Vinas, M. A., and Perez-Coello, M. S. (2009). Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem. 112,1022-1030. 

Falque, E., Silva Ferreira, A. C., Hogg, T., and Guedes de Pinho, P. (2004). Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis. Flavour and Fragr.. 19, 298-302. 

Flavor can be evaluated by chemical and sensory evaluation methods. Descriptive methods of sensory evaluation are applied frequently to profile this important quality aspect (Jackson, 2002). To analyze flavor profile, the technique of descriptive analysis has been applied to a variety of beverages including vermouth. 

For example, apple vermouths with different ethanol concentrations (12%, 15%, and 18%), sugar contents (4% and 8%), and levels of spice extracts (2.5% and 5.0%) were prepared and evaluated (Joshi and Sandhu, 2000). Using quantitative descriptive analysis (QDA), flavor profiling was carried out (Joshi and Sandhu, 2009). 

Joshi, V. K. and Sandhu, D. K. (2009). Flavour profiling of apple vermouth using descriptive analysis technique. Nat. Prod. Rad. 8(4), 419 25. 

Sensory Analysis. Oat oils and isolates from these oils were sensorially evaluated. Oils from the Magne variety, both crude and heated, were analysed by a panel consisting of 12 to 14 persons who were selected from the laboratory staff. Most of them had previous experience with sensory analysis. Four oat oils, one from crude oats, one heated oil from crude oats and two oils from roasted oats see Figure 1, were subjected to the triangle test followed by descriptive analysis (14, 15). 

Sensory Analysis. Oils from the Magne variety were evaluated by a profile panel. Oil from crude oats (a), two oils from roasted oats (one part milled before roasting (b) and one milled after roasting (c), and heated oil from crude oats (d) were subjected to the triangle test and descriptive analysis. No evaluations were performed of oils from the Chihuauhua variety, due to lack of material and also to similarities with the various Magne oils. 

Descriptive analysis was made in order to obtain a detailed descriptive evaluation of a sample. A summary of attributes of Magne variety is presented below. 

Very limited information has been published on this subject. Using a sensory panel which employed quantitative descriptive analysis, Rouseff (2 ) was able to demonstrate that heated off-flavor was the major quality factor in determining the perceived quality of the juice. Some flavor descriptors used in this study are shown in Figure 3. Panelists evaluated each flavor descriptor using a 10-cm line anchored with weak and strong on the ends, and overall quality, previously defined using a 100-point... 

In this chapter we will focus on the contents and the design process of systems aimed at the reporting, description, analysis and interpretation of near miss situations. Although certain aspects of the following framework for designing such a "Near Miss Management System" (NMMS for short) will be aimed at issues like implementation, maintenance and acceptability, the main overview of such organisational aspects will be presented in Chapter 6, Chapters 4 and 6 may therefore be considered as "twin chapters". 

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