Sensory aspects

As an example consider the data presented in Tables 35.1-35.4. These tables are extracted from a much larger data base obtained in an international cooperative study on the sensory aspects of olive oils [1]. Table 35.1 gives the mean scores for 16 samples of olive oil with respect to six appearance attributes given by a Dutch sensory panel. Table 35.2 gives similar scores for the same samples as judged by a... 

Moyssiadi T, Badeka A, Kondyli E, Vakirtzi T, Savvaidis I and Kontominas M G (2004), Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk chemical and sensorial aspects , International Dairy Journal, 14, 429 -36. 

Zhuang H, Barth MM and Hankinson TR. 2003. Microbial safety, quality and sensory aspects of fresh-cut fruits and vegetables. In Novak JS, Sapers GM and Juneja VK, editors. Microbial Safety of Minimally Processed Foods. Boca Raton, FL CRC Press, pp. 255—278. 

The Neurophysiology Sensory Evoked Potentials test guideline (OPPTS 870.6855) is designed to detect and characterize changes in the sensory aspects of nervous system function that result from exposure to chemical substances. The techniques involve neurophysiological measurements from adult animals and are sensitive to changes in the function of auditory, somatosensory (body sensation), and visual sensory systems. 

Moisturization in skin can be measured in a variety of ways, some of the more common of which are summarized in Table 31.3. It can be measured directly as an increase in hydration in skin or improvement in clinical and sensory symptoms resulting from the improved hydration state of skin. At the most basic level, consumer perceptions can provide a measure of skin feel and appearance but more often are used to quantify the sensory aspects that cannot be measured instrumentally.45 Expert clinical grading provides a more refined quantitative measure of appearance 46 The human eye is still the most powerful tool for discriminating subtle changes in appearance 47 However, bioinstrumentation is required to measure insensible parameters such as the hydration level in skin.48-50 While methods based on electrical properties of skin are widely used to indirectly measure water content, Near-Infra Red and Raman Spectroscopic techniques are more closely reflective of the actual hydration state.51,52... 

With regard to a glucose-proline system, Roberts and Acree277 have examined the sensory aspects in much more detail by applying Charm analysis (see the Olfactory Threshold section above). Four compounds provided most of the aroma 2-acetyl-3,4,5,6-tetrahydro-l//-pyridine (burnt, caramel 63%), 2-acetyl-1-pyrroline (popcorn 19%), 2-acetyl-l,4,5,6-tetrahydro-l//-pyridine (burnt, caramel 12%), and UDMF (cotton candy 4%). All Maillard systems of interest need to be submitted to similarly detailed analyses. 

Heim, T. H., and Dietrich, A. M. (2007a). Sensory aspects of drinking water in contact with epoxy-lined copper pipe. Water Sci. Technol. 55(5), 161-168. 

Jensen, G.K., Poulsen, H.H. 1992. Sensory aspects. Bulletin 271, International. Dairy Federation, Brussels, pp. 26-31. 

The difficulty is that, as Kunkee and Vilas (39) stated, the modem scientific literature on this topic has not included... replicate fermentations and stringent sensory analyses. Delteil and Jarry (37) briefly discussed sensory aspects of the wines produced, but the details are very vague, and it s not clear whether or not these tastings were controlled in any fashion. Avedovech et al... 

Flavor Is an Important sensory aspect of the overall acceptability of meat products. It Is perceived as the simultaneous stimulation of our taste and odor senses due to high molecular weight components and volatile chemicals present In cooked meats. The overwhelming effects of flavor volatiles has a tremendous effect on sensory acceptability of foods even before they are consumed. 

Buttery, R.G. (1993) Quantitative and sensory aspects of flavour of tomato and other vegetables and fruits. In Acree, T.E., Teranishi, R. (eds.) Flavor Science. Sensible Rrinciples and Techniques. ACS Rrofessional Reference Book. American Chemical Society, Washington, DC, pp. 259-286... 

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