The odour and flavour profiles of Fernet appetizer were determined by a panel of 51 male and 65 female assessors. The performance of the two sexes was very similar but there were still slight differences in ratings of intensities of various partial flavours. No differences were observed in the accuracy. In some cases odour notes were rated differently from the analogous flavour notes. Correlations between intensities assigned to various flavour and odour notes were found sensitive indicators of differences between male and female assessors.Significances of various correlation coefficients often widely differed between the set of men and that of women. The results proved moderate differences of odour and flavour perception, respectively, by men on one hand and women on the other hand.
Orange beverage prepared from orange concentrate, sugar, citric acid, ascorbic acid, natural orange oil and water, was stored at 4 °C and at 25 °C in glass bottles and polystyrene cups. Changes of odour and of flavour were correlated with changes of ascorbic acid and dehydroascorbic acid, and with changes of profiles obtained by gas chromatography of chloroform extracts. Chromatographic peaks suitable for the prediction of sensory quality were selected by multiple regression analysis of experimental data. Very close correlations were found for some peaks and their combinations.
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