Significance in Triangular Taste Tests

Roessler, Edward B.; Warren, Jennifer E.; Guymon, J. F.

doi:10.1111/j.1365-2621.1948.tb16650.x

Cited by 129 publications

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“…The statistical significance of each selected attribute was calculated according to Tukey's test (p ≤ 0.05). The significant difference for triangular tests was determined using statistical tables reported by Roessler, Warren, and Guymon [17]. Table 1 shows the enological characteristics of wines obtained with 3 and 6 days of skin maceration of untreated and PEF-treated grapes.…”

Section: Discussionmentioning

confidence: 99%

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Maza

Martínez

Cebrián

et al. 2020

Foods

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The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.

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Section: Discussionmentioning

confidence: 99%

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Maza

Martínez

Cebrián

et al. 2020

Foods

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“…Significant differences ( P < 0.05) in the hedonic test were detected using a non‐parametric analysis achieved using Friedman's test. Results on the triangle test were analyzed according to the table of the minimum number of correct selections for a significant difference reported by Roessler et al . Statistical analysis was carried out using SPSS, version 19 (IBM Corp., Armonk, NY, USA).…”

Section: Methodsmentioning

confidence: 99%

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

et al. 2018

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“…Analysis of results from the triangular test obtained in each session (at the days 3 and 7) is done by comparing the number of correct identifications with the number you would expect to obtain by chance alone. In order to test this, the number of correct identifications is compared to the number expected by use of a statistical table (Roessler et al. 1948).…”

Section: Methodsmentioning

confidence: 99%

Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (Sparus aurata) on growth and body/fillet quality traits

Francesco

Parisi

Pérez‐Sánchez

et al. 2007

Aquaculture Nutrition

136

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Juvenile gilthead sea bream (initial body weight ca. 100 g) were reared in an indoor flow through marine water system for 1 year. Fish were fed two isoenergetic [19.2 kJ g )1 dry matter (DM)] and isoproteic (426 g kg )1 DM) diets either based on fish meal (diet FM) or on a mixture of plant protein sources (diet PP), replacing 75% of fish meal protein. The growth trial was conducted in duplicate, two tanks for each dietary treatment. Growth performance and feed utilization were registered. Fillet quality parameters were evaluated and sensory analyses on cooked fillet were performed. Both groups had similar weight gain and specific growth rates. Feed intake was higher in sea bream fed diet FM (0.48 versus 0.44), while feed efficiency and protein efficiency ratio were significantly higher in sea bream fed PP (0.83 versus 0.77 and 2.0 versus 1.76, respectively). Sea bream fed diet FM had a lower hepatosomatic index (0.80 versus 0.87%), and a higher fillet yield (45.9 versus 44.9%). The fillet from sea bream fed diet FM had higher moisture (696 versus 682 g kg )1 ), lower lipid levels (91 versus 100 g kg )1 ) with higher levels of n-3 polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), while the PP fed sea bream presented a higher level of PUFA n-6. There were minor differences in muscle free amino acid levels between the two diet groups. As regards sensory evaluation of cooked fillet, the judges were unable to discriminate the two dietary groups of fish. Summarizing, the results demonstrate the possibility to use diets containing high levels (750 g kg )1 ) of plant ingredients in gilthead sea bream without affecting growth performance and with minor effects on quality traits of commercial size sea bream. KEY WORDS

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Significance in Triangular Taste Tests

Cited by 129 publications

References 0 publications

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (Sparus aurata) on growth and body/fillet quality traits

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