A PLS dummy variable approach to assess the impact of jar attributes on liking

Xiong, Rui; Meullenet, Jean-François

doi:10.1016/j.foodqual.2005.03.006

Cited by 77 publications

(76 citation statements)

References 13 publications

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“…The JAR results were analyzed by penalty analysis, relating the saltiness optimal level and its relation to OL. In this analysis, an attribute was considered significant when the correspondent percentage was higher than 20 (Xiong and Meullenet, 2006). According to Figure 3, the reduction of OL related to the percentage of consumers in each treatment was described differently as regards the salt content using the JAR scales.…”

Section: Jar Scalesmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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Section: Jar Scalesmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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“…The use of JAR scales for product optimization has been questioned by some authors who do not consider it as effective as other methods (Epler et al 1998). Other authors indicate that JAR scales can be used with the hedonic scale in consumer testing to provide directional information for food optimization (Gacula et al 2008;Xiong and Meullenet 2006). Recently, Lovely and Meullenet (2009) compared four approaches to optimize acceptance of strawberry yogurt and observed that the JAR scales were an acceptable alternative to more complicated methodologies based on different deterministic and probabilistic preference mapping approaches.…”

Section: To What Extent Does the Variation In Perceived Sensory Charamentioning

confidence: 99%

Food Acceptance: The Role of Consumer Perception and Attitudes

2009

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The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers' responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations.

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“…This compound is isolated from Artemisia annua L. which is mostly grown in Asia. Artemisinin mainly accumulates in the leaves and flower buds in concentrations in the range 0.01-1% w/w, depending on the plant origin, stage of development, and cultivation conditions [1][2][3][4][5] Due to its antimalarial activity, artemisinin has become available commercially as antimalarial drug [6][7][8][9] . Although this compound has been successfully synthesized, the synthesis is as expensive as the extraction of artemisinin from natural products.…”

Section: Artemisinin (mentioning

confidence: 99%

“…A dummy variable is a numerical variable that is used to represent a binary categorical variable 8 . The number of dummy variables required to represent categorical data with multiple levels (n) is expressed as (n − 1).…”

Section: Experimental Design and Optimizationmentioning

confidence: 99%

Untitled

Khalil¹,

Darusman²,

Syafitri³

2011

ScienceAsia

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Fractional factorial design was applied to optimize the extraction process of artemisinin from Artemisia annua L. Three different techniques i.e., Soxhlet, maceration, and microwave-assisted extraction were optimized to determine the optimum extraction conditions. Thin layer chromatography and high performance liquid chromatography were used to determine the yield of artemisinin in the sample. The optimum condition was obtained by immersing 0.5 g of sample in 3 ml of chloroform for 2 min. The amount of artemisinin extracted from the sample was 47.9 ± 0.6 × 10 −3 % w/w. In addition, the predicted values calculated by the model were in good agreement with the experimental values.

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A PLS dummy variable approach to assess the impact of jar attributes on liking

Cited by 77 publications

References 13 publications

Sensory and physicochemical characteristics of low sodium salami

Sensory and physicochemical characteristics of low sodium salami

Food Acceptance: The Role of Consumer Perception and Attitudes

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