Effects of Sample Sequence on Food Preferences<sup>a,</sup><sup>b</sup>

Eindhoven, Jan; Peryam, David R.; Heiligman, F.; Hamman, Jack W

doi:10.1111/j.1365-2621.1964.tb01771.x

Cited by 12 publications

(3 citation statements)

References 2 publications

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“…Conversely, in opposition to the liking stability reported for 'good' foods by Schutz and Kamenetzky, our cookie data (Fig. 6) show preference dropped for the most liked sample, suggesting asymmetric dominance may constitute a different phenomenon from the context and convergence effects described previously (Eindhoven, Heligman, Hamman, & Peryam, 1964).…”

Section: Discussioncontrasting

confidence: 83%

Asymmetric dominance as a potential source of bias in hedonic testing

Hayes

DePasquale

Moser

2011

Food Quality and Preference

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Section: Discussioncontrasting

confidence: 83%

Asymmetric dominance as a potential source of bias in hedonic testing

Hayes

DePasquale

Moser

2011

Food Quality and Preference

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“…In part this might be explained by the fact that the panelists were always given the reference sample first. This "position effect" has been observed in other panels (Eindhoven et al, 1964).…”

mentioning

confidence: 66%

Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment

Scott¹,

Fletcher²,

Hogg³

et al. 1986

Journal of Food Science

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Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf-life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5'-monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.

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“…The ordering of the plates on each serving tray was random such that each panelist tasted the samples in a different order. The samples were also arranged in a matrix to lessen biases due to the position effect (Eindhoven et al . 1964).…”

Section: Methodsmentioning

confidence: 99%

Quality of Meat Products During Refrigerated and Ultra‐chilled Storage

Sun

Singh

O’Mahony

2005

Journal of Food Quality

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Standard domestic refrigerators store food between 1 and 5C (33.8-41F). A manufacturer recently developed a refrigerator capable of storing food in the "ultra-chilled region" ( -3 to -7C) and claimed that storage of fresh meat in this region better maintains quality. To understand quality in terms of chemical reaction rates, microbial growth and texture and flavor changes, three common consumer meat products -steak, ground beef patty and salmon -were stored for a selected period of time, as determined by microbial testing, in five refrigerator models with different environmental conditions (constant temperature and temperature fluctuation). At the end of the storage period, consumer panelists assessed the quality of the cooked samples by ranking them according to preference. In addition, instruments were used to measure the color and shear cutting force (for steak only) of each sample. Results from the consumer Ranking R-Index Test indicate that panelists preferred samples stored under or near ultra-chilled conditions rather than samples stored under standard refrigerated conditions. The ultrachilled samples not only had higher panelist rankings and more favorable comments, but also had lower microbial aerobic plate counts. The instrument readings, however, highly varied and did not correlate well with sensory data.

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Effects of Sample Sequence on Food Preferences^a,^b

Cited by 12 publications

References 2 publications

Asymmetric dominance as a potential source of bias in hedonic testing

Asymmetric dominance as a potential source of bias in hedonic testing

Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment

Quality of Meat Products During Refrigerated and Ultra‐chilled Storage

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Effects of Sample Sequence on Food Preferencesa,b

Cited by 12 publications

References 2 publications

Asymmetric dominance as a potential source of bias in hedonic testing

Asymmetric dominance as a potential source of bias in hedonic testing

Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment

Quality of Meat Products During Refrigerated and Ultra‐chilled Storage

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Product

Resources

About

Effects of Sample Sequence on Food Preferences^a,^b