Preface

Amerine, M. A.; Pangborn, Rose Marie; ROESSLER, EDWARD B.

doi:10.1016/b978-1-4832-0018-7.50004-0

Cited by 33 publications

(44 citation statements)

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“…The sequential method proposed by Wald (Amerine et al 1965) – where a number of tests triangular are applied – was used to select panellist with a good ability to discriminate samples (Meilgaard et al 1999).…”

Section: Methodsmentioning

confidence: 99%

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Souza

Freire

Saraiva

et al. 2013

Journal of Dairy Research

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Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

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Section: Methodsmentioning

confidence: 99%

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Souza

Freire

Saraiva

et al. 2013

Journal of Dairy Research

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“…Panel members were chosen for their ability to discriminate in tenderness between samples of the same muscle cooked for 1 or 13 h at 90°C. They were asked to identify the odd sample in a duo-trio test procedure and were accepted (or rejected) according to the results of sequential analysis performed on their decisions (Amerine et al, 1965). The selected panelists were then trained in a series of twelve taste sessions during which they were given samples covering a wide range of tenderness and asked to rate them on the scale subsequently used in the experiment.…”

Section: Selection and Training Of Panelmentioning

confidence: 99%

Objective‐subjective Assessment of Meat Tenderness

Bouton

Ford

Harris

et al. 1975

Journal of Texture Studies

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Compression, shear, adhesion and cooking loss measurements were compared with sensory assessments of tenderness and juiciness. Multiple regression analyses of compression, shear and cooking loss accounted for 83.4% of the total variance in tenderness for samples presented to the panel as 1.5 cm cubes, and 73.2% for those presented as thin strips cut across the fibers. Cooking losses accounted for about 75 % of the variance in juiciness scores. Regression equations indicated that higher cooking losses, and hence decreased juiciness, increased sensory toughness. The relative contribution of compression (connective tissue toughness) and shear (myofibrillar toughness) measurements varied considerably with sample treatment and fiber orientation of samples as presented to the panel.

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“…Time–intensity analysis is an extension to the descriptive sensory analysis, providing temporal information about perceived sensations in food (Cliff and Heymann, 1993). This type of test was described by Amerine et al. (1965) as the measurement of the rate, duration, and intensity perceived in a single sensation.…”

Section: Introductionmentioning

confidence: 99%

Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

Freitas

Dutra

Bolini

2015

Food sci. technol. int.

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Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.

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Preface

Cited by 33 publications

References 0 publications

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Objective‐subjective Assessment of Meat Tenderness

Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

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