By George Charalambous
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Extra info for Analysis of foods and beverages: modern techniques
Fiber ratios are based on comparisons of the fiber areas. β Asterisks mark significant scores: * indicates significance at the 5% level; ** indicates significance at the 1 % level. ) For magnitude estimates versus physical intensities the relation exhibits curvature. Figure 3 shows some of the relations. The type of curvature varies with the attribute that the panelist judges and with the physical stimulus level measured. In most cases we find a concave downward curvature. This indicates that increasing the stimulus level generates increased perceived intensity, but at a decreasing rate.
We can contrast this empirical system of description with a list of different systems reported by John Amoore (1969). Amoore had an entirely different aim in mind when he developed his system for describing fragrance quality perceptions. " In contrast to their colleagues in visual perception, researchers in chemical perception had not developed a list of basic sensory primaries. Amoore focused his efforts toward finding these primaries, which he reduced to a limited number. Food scientists will find his list interesting primarily as a contrast to the more pragmatic technique of profiling to obtain a sensory signature of the product.
Since, 2. SENSORY ANALYSIS, MODELING, AND OPTIMIZATION 23 however, we experience most of the odor and texture by mouth, we often ascribe sensations properly belonging to odor and texture as related to taste. c. Descriptive Systems for Texture. Parallel to research on descriptive systems for odor, investigators have tried to develop systems to describe the attributes of texture. To some extent researchers have had an easier time with texture, because the dimensions of texture appear simpler than those of odor.