Expanded Statistical Tables for Estimating Significance in Paired—preference, Paired–difference, Duo–trio and Triangle Tests

Roessler, Edward B.; Pangborn, Rose Marie; Sidel, Joel L.; Stone, Herbert

doi:10.1111/j.1365-2621.1978.tb02458.x

Cited by 408 publications

(242 citation statements)

References 5 publications

(1 reference statement)

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“…In the taste assessment test, 15 out of the 31 panelists could taste a difference between the pumpkins fertilized with urine and those fertilized with mineral fertilizer, but this was not statistically significant (Roessler et al 1978). However, 16/31 panelists could differentiate the urine fertilized pumpkin from the non-fertilized.…”

Section: Flavor Quality Of the Pumpkinsmentioning

confidence: 99%

Fertilizer value of urine in pumpkin (Cucurbita maxima L.) cultivation

Pradhan¹,

Pitkänen²,

Heinonen‐Tanski³

2008

AFSci

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The fertilizer value of human urine was compared with mineral fertilizer in pumpkin (Cucurbita maxima) cultivation at a dose of 113 kg N ha -1 with no-fertilization used as control. The growth of the vine was better in urine fertilized pumpkins than in mineral fertilized and non-fertilized pumpkins. Total fruit biomass was higher in mineral fertilized plants compared to urine fertilized and non-fertilized pumpkins. Urine fertilized pumpkins may have suffered from lower potassium or higher chloride, thus they produced fewer flowers and fruits. However, total fruit biomass and the number of fruits were slightly higher in urine fertilized plants than in their non-fertilized counterparts, i.e. 17.2 t ha -1 more pumpkin could be produced with urine fertilizer. The microbial hygiene quality as well as the contents of soluble sugars, protein and taste quality were similar in all treatments, but lower nitrate and higher chloride contents were recorded in urine fertilized pumpkins than other treatments. In conclusion, our study shows that the production rate of urine fertilized pumpkins was somewhat lower than mineral fertilized pumpkins but it was higher than non-fertilized pumpkins. The hygienic quality was equally good with all treatments.

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Section: Flavor Quality Of the Pumpkinsmentioning

confidence: 99%

Fertilizer value of urine in pumpkin (Cucurbita maxima L.) cultivation

Pradhan¹,

Pitkänen²,

Heinonen‐Tanski³

2008

AFSci

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“…The main analytical parameters of wines (alcohol, dry extract, titratable acidity, pH, tartaric acid, lactic acid, potassium, ash, total phenols, total anthocyanins, color intensity, color hue) were measured according to specified methods (OIV 2008). Sensory evaluations of wines were carried out by the duo-trio test (i.e., the panel must pick out the two identical wines among a group of three) and paired-preference test (Roessler et al 1978). A characterization test was also applied on 2007 wines to investigate the intensity of the different components of color, bouquet, and taste (Guinard andNoble 1986, Cravero andUbigli 2002).…”

Section: Methodsmentioning

confidence: 99%

Field Performance and Wine Quality Modification in a Clone ofVitis viniferacv. Dolcetto after GLRaV-3 Elimination

Mannini¹,

Mollo²,

Credi³

2011

Am. J. Enol. Vitic.

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Grapevine leafroll is one of the most widespread virus diseases of grapevine and Grapevine leafrollassociated virus 3 (GLRaV-3) is one of its major causal agents. The effect of GLRaV-3 elimination was studied under vineyard conditions for two years by comparing the virus-free and infected lines of the same clone of Vitis vinifera cv. Dolcetto, an important red wine cultivar grown in northwestern Italy. The results confirmed the advantages of using virus-free vines in terms of field performance (vigor, yield, leaf photosynthesis, and juice soluble solids), whereas the advantages in wine quality were less evident. Sensory analysis clarified that the wine from virus-free vines was slightly different from that of vines infected by GLRaV-3, but did not indicate a significant preference for one or the other.

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“…The data from the sensory test on the unheated miso-like seasoning were analyzed by the paired preference test (Roessler et al, 1978) and the data from the taste tests of the dishes were analyzed by the Tukey's multiple range test using the statistical analysis system SPSS. Other data were expressed as the meansϮ standard error.…”

Section: Methodsmentioning

confidence: 99%

Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

Matsuo

Takeuchi

2003

FSTR

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To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom(SOncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neurospora intermedia, respectively. Their antioxidant activity and antimutagenicity were analyzed and both Oncom had higher ␤-glucosidase activity than Koji (cooked rice molded with Aspergillus oryzae) with or without the presence of 4% salt and 2% ethanol. The strongest 1,1-diphenyl-2-picryl-hydrazyl radical scavenging, superoxide anion scavenging and antimutagenic activities were detected in the extracts prepared from the seasonings with S-Oncom, O-Oncom and Koji with both 70% ethanol and with water. These activities of O-seasoning are attributable to the isoflavone aglycones present and to water soluble substances. Based on these results, O-seasoning is deemed to be healthier than other low salt miso-like fermented seasoning prepared with steamed soybeans and Koji. Furthermore, the dishes prepared using O-seasoning were evaluated as acceptable.Keywords: low salt miso-like seasoning, antimutagenicity, superoxide scavenging, Oncom, Neurospora intermedia Miso has been found to be useful in suppressing hypertension (Kanda et al., 1999), colonic aberrant crypt foci (Ohara et al., 2002), cerebrovascular diseases (Kanazawa et al., 1995) and elevation of plasma cholesterol (Horii et al., 1990), and has been used for several centuries in Japan, where it is known to contribute to good health. However, the consumption of Miso in Japan is currently decreasing due to the popularization of western food and also because of its high salt content. In Indonesia, many kinds of Oncom, a traditional unsalted food fermented from pressed peanut cake or Okara (the solid waste of soybean milk production) by Neurospora intermedia, have been developed for consumption (Sastraatmadja et al., 2002). Neurospora belongs to a different subdivision (mycotina) than Aspergillus, the fungus used in fermentation of Miso; specifically, Neurospora belongs to the subdivision Ascomycotina while Aspergillus belongs to Deuteromycotina. If these fungi were used together in fermenting Miso, its physiological functions might be improved via a collaborative effect of these fungi. The purpose of this study was to develop new directions for Miso by fermenting three kinds of low salt miso-like seasoning using soybeans, soybean Oncom (SOncom) and Okara Oncom (O-Oncom). These three seasonings were then judged for their sensory effects as seasoning, and their functions as antioxidants and antimutagens were examined. Materials and MethodsPreparation of O-Oncom Okara powder (30 mesh) was provided by Misuzu Co. (Nagano, Japan). O-Oncom was prepared by the following method described by Matsuo (1997a): Okara containing 60% moisture was autoclaved for 20 min under steam pressure at 0.18 Mpa, and pressed at 1.1 g/cm 2 to a thickness of 2.5 cm. Oncom starter containing spores of Neurospora intermedia FGSC 2559 (Fungal Genetics Stock Center, Kansas City, KS) was then inoculated t...

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Expanded Statistical Tables for Estimating Significance in Paired—preference, Paired–difference, Duo–trio and Triangle Tests

Cited by 408 publications

References 5 publications

Fertilizer value of urine in pumpkin (Cucurbita maxima L.) cultivation

Fertilizer value of urine in pumpkin (Cucurbita maxima L.) cultivation

Field Performance and Wine Quality Modification in a Clone ofVitis viniferacv. Dolcetto after GLRaV-3 Elimination

Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

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