The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short‐term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.
Currently no standard testing methods exist for jinished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the fleets of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, I , 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat bum, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water. 'Contribution No. 99-12-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506.
Descriptive sensory studies were used to (1) determine the impact of rinsing on residual cooling from strongly mentholated toothpaste and (2) the effect of interstimulus delay on discrimination and repeatability of scores for mint-flavored toothpastes. The panelists brushed their teeth and evaluated residual cooling and burn. In the first experiment, rinsing with crackers and water reduced the time needed to reach a negligible score compared to no rinse or a water only rinse. In the second experiment, samples were evaluated with interstimulus delays from 4 to 24 min. Discrimination of oral cooling was more consistent with longer interstimulus delays, but even with a 24-min regimen, oral burn sometimes demonstrated slight, but significant, sensitization, a carry-over effect. These results suggest that testing toothpaste products, and perhaps other products with high levels of cooling, requires considerable time between testing, which limits the number of samples that can be tested in a single session.
PRACTICAL APPLICATIONSResearchers and scientists who work with products where oral cooling is a primary effect, such as mentholated toothpastes, mouthwashes and 3 Corresponding
Because toothpaste and other menthol/surfactant‐containing products have residual effects, researchers should ensure that enough time has elapsed between use of toothpaste and evaluation of food products. In this study, orange juice, coffee, sausage and processed cheese were profiled under controlled conditions and at 4, 12, 30 and 60 min after panelists brushed with a strongly mentholated toothpaste. Residual effects of the toothpaste at 4 min reduced several aromatic attributes, but did not affect most fundamental taste or texture attributes. A mint aromatic was observed in some food products after toothpaste use, even after 12 min. Chemesthetic attributes were diminished when a product was presented within 12 min of brushing. Results suggested that the amount of time needed between brushing and tasting depended on the food product. Orange juice, an acidic beverage, required at least an hour's delay; fatty, solid foods could be tasted almost immediately after toothbrushing if provided a warm‐up sample first.
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