Rating of products through scores and free-text assertions: Comparing and combining both

Bécue-Bertaut, Mónica; Álvarez-Esteban, Ramón; Pagès, Jacques

doi:10.1016/j.foodqual.2007.07.006

Cited by 64 publications

(28 citation statements)

References 9 publications

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“…The hedonic numbering scales were 1 to 7 (7 for the most preferred and 1 for the least preferred). According to method of sensory analysis explained by Pecore et al (2006) and Bécue-Bertauta et al (2008), each sample was numbered with a randomized three-digit numbers. Data collected were evaluated by two-factor without replication ANOVA and t-Test was performed to determine significant differences at p<0.05.…”

Section: Sensory Analysismentioning

confidence: 99%

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

Kusuma

Santoso

Prabawati

2013

jtip

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Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant (Solanum melongena L.) and dragon fruit (Hylocereus polyrhizus), to prolong shelf life of fresh soymilk through microbial growth inhibition, so that it will not be easily contaminated during storage, transportation and distribution time to meet the needs of consumers. Microbiological analysis showed a notably higher inhibitory effect of dragon fruit peel extract when soymilk was stored at 4ºC and it exhibited lower number of colonies even after 6 days. Interestingly, the antimicrobial activity of eggplant peel extract in cold soymilk could only be observed on day 3 until day 9. Hence, it is assumed that chlorogenic acid, as a primary antimicrobial agent in eggplant peel, needed certain time interval to activate its inhibitory activity against microorganism. However, the two peel extracts could not prolong the shelf life of soymilk stored at ambient temperature. All soymilk samples added with the peel extracts fulfilled the Indonesian National standards (SNI) for pH value, protein, and total solid content. Based on the sensory evaluation, the samples with dragon fruit peel extract attained a comparable acceptance level as plain soymilk and were favored over those added with eggplant extract. In conclusion, this research indicated potential applications of usual household waste of dragon fruit and eggplant peels as antimicrobial agents for protein-rich beverages. Keywords

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Section: Sensory Analysismentioning

confidence: 99%

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

Kusuma

Santoso

Prabawati

2013

jtip

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“…When describing wine taste, experts tend to relate it to a prototype rather than stating its properties. In another interesting piece of work (Be´cue-Bertaut, et al, 2008), the researchers calculated synthetic liking scores by studying the correlations between pairs of original scores and word groups/counts in free text comments and then comparing these synthetic scores with the original ratings for the sample set of wines studied. The authors used multiple factor analysis to establish the correlations between each pair of comments and their respective liking scores.…”

Section: The Effects Of Climate Changementioning

confidence: 99%

Web Mining for Modelling Climate Effects on Wine Quality

Shanmuganathan¹,

Sallis²

2010

Climate Change and Variability

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IntroductionClimate change has the potential to impact on all forms of agriculture and vegetation and the impact is predicted to be inconsistent across the globe. Thus the polarising debates on climate change, the phenomenon that has become to be famously known as 'global warming' or 'global climate change', has increased scientific and commercial interest immensely in this topic and predictions relating to it. The potential influence of climate variation on viticulture and enology is considered to be dramatic because grapevine varieties are among the most sensitive cultivated crops that thrive only under niche climate and environmental conditions. Historical viticulture records evidence the fact that the winemaker ability to produce premium quality wine is highly influenced by the environment and climate apart from the grapevine variety itself as described by a famous Mediterranean concept "Terrior x cultiva". Major variations in climate can even force shifts in whole wine regions. Minor or seasonal variations generally result in differences in quality among vintages. The historical data on the factors relating to climate and wine quality is proving invaluable in comparing contemporary data with the past and it is essential for any forecasting or prediction over time (Hansen, et al., 2001: Jones, 2005. Literature reviewed for this research reveals that in the past viticulturists and winemakers introduced and developed subtle changes to cultivation practices and winemaking processes to turn the annual (or vintage-to-vintage) climate change effects, favourable for winemaking. This has been occurring over centuries to turn climate variation effects to grapevine growing advantage in an endeavour to produce finer wine labels. On the other hand, major shifts in cultivation methods in whole wine-producing regions have occurred in the past and it appears that all these happened in order to produce grapes with a higher percentage of sugar but without comprising the other aroma and colour pro-protein compounds in the berry ripening process. These characteristics of wine quality are considered to be the principal factors relating to climate for viticulture regions throughout the world. Irrigation, frost, wind and solar influences are also major factors in grape production and therefore, primary determinants of wine quality (Jones, 2005). In view of the above facts, approaches based on modern knowledge discovery methods are now being increasingly investigated to improving our understanding on climate and environmental influences on wine quality. Sections 2 and 3 illustrate on some of the literature and our related 20 www.intechopen.com Climate Change and Variability 390 research in modelling wine quality using sensory data in both text and numeric formats. Section 3 details on the other novel methods being experimented at the Geoinformatics Research Centre (GRC), Auckland University of Technology (AUT) in New Zealand, to modelling the blended quantitative and qualitative grapevine phenology data that determines the sugar ...

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“…When describing wine taste, experts tend to relate it to a prototype rather than stating its properties. In another interesting piece of work [19], researchers looked at calculating synthetic liking scores by studying the correlations between pairs of original scores and word groups/counts in free text comments and then compared these synthetic scores with that of the original ones for the sample set of wines studied. The authors used multiple factor analysis to establish the correlations between each pair of comments and their respective liking scores.…”

Section: ) Analysis Of Wine Taster Descriptions In Free-textmentioning

confidence: 99%

Modelling Climate Change Effects on Wine Quality Based on Expert Opinions Expressed in Free-Text Format: The WEBSOM Approach

Shanmuganathan

Sallis

2009

Advances in Neuro-Information Processing

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Abstract:The motivation for modelling the effects of climate change on viticulture and wine quality using both qualitative and quantitative data within an integrated analytical framework is described. The major constraints and solutions evident when taking such an approach are outlined. WEBSOM is a novel self-organising map (SOM) method for extracting relevant domain-dependent characteristics from web based text and in this case applied to modelling wine quality determined by climate variation, by web text mining a sample of 95 New Zealand wine published descriptions made by sommeliers about this phenomenon. This paper describes experiments using the WEBSOM method with their results.

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Rating of products through scores and free-text assertions: Comparing and combining both

Cited by 64 publications

References 9 publications

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

Web Mining for Modelling Climate Effects on Wine Quality

Modelling Climate Change Effects on Wine Quality Based on Expert Opinions Expressed in Free-Text Format: The WEBSOM Approach

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