Overview and Basic Principles. Physiological and Psychological Foundations of Sensory Function. Principles of Good Practise. Discrimination Testing. Discrimination Theories and Advanced Topics. Threshold Testing as a Special Case of Discrimination Tests. Scaling Models and Numerical Measurement. Time Intensity Methods. Context Effects and Biases. Descriptive Analysis. Texture. Color and Appearance Measurement. Acceptance and Preference Testing - Laboratory Applications. Acceptance and Preference Testing - Consumer Tests Outside the Laboratory. Qualitative Research Methods. Data Relationships & Multivariate Applications. Strategic Research. Overview and Recap. Statistical Appendices.

Sensory Evaluation of Food: Principles and Practices

During the past 20 years, research in the behavioral sciences has become increasingly sophisticated. New findings concerning the brain and behavior have forced upon us the unpleasant necessity of reexamining our models. Concepts once useful, such as "the unconscious," "regression," and "motivation," no longer serve to adequately encompass the data. Ashby is a representative of this new order of sophistication in research, as he proceeds to investigate the problem of the brain's orderliness. He accepts, as fact, that the nervous system behaves adaptively and assumes that it is, in its essentials, mechanistic. These two data are approached as not irreconcilable. From this point, he proceeds to examine dynamic systems from the standpoint of rigorous scientific —dominantly mathematical—logic until he has evolved a theoretical counterpart of brain functioning. He then builds and experiments with a prototype electronic model, which he names the "Homeostat," and tests various aspects of his theories of

Design for a Brain

Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)

Abnormalities in functional connectivity between brain areas have been postulated as an important pathophysiological mechanism underlying schizophrenia. In particular, macroscopic measurements of brain activity in patients suggest that functional connectivity between the frontal and temporal lobes may be altered. However, it remains unclear whether such dysconnectivity relates to the aetiology of the illness, and how it is manifested in the activity of neural circuits. Because schizophrenia has a strong genetic component, animal models of genetic risk factors are likely to aid our understanding of the pathogenesis and pathophysiology of the disease. Here we study Df(16)A(+/-) mice, which model a microdeletion on human chromosome 22 (22q11.2) that constitutes one of the largest known genetic risk factors for schizophrenia. To examine functional connectivity in these mice, we measured the synchronization of neural activity between the hippocampus and the prefrontal cortex during the performance of a task requiring working memory, which is one of the cognitive functions disrupted in the disease. In wild-type mice, hippocampal-prefrontal synchrony increased during working memory performance, consistent with previous reports in rats. Df(16)A(+/-) mice, which are impaired in the acquisition of the task, showed drastically reduced synchrony, measured both by phase-locking of prefrontal cells to hippocampal theta oscillations and by coherence of prefrontal and hippocampal local field potentials. Furthermore, the magnitude of hippocampal-prefrontal coherence at the onset of training could be used to predict the time it took the Df(16)A(+/-) mice to learn the task and increased more slowly during task acquisition. These data suggest how the deficits in functional connectivity observed in patients with schizophrenia may be realized at the single-neuron level. Our findings further suggest that impaired long-range synchrony of neural activity is one consequence of the 22q11.2 deletion and may be a fundamental component of the pathophysiology underlying schizophrenia.

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Impaired hippocampal–prefrontal synchrony in a genetic mouse model of schizophrenia

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. The advantages and disadvantages of sensory and instrumental quality measurements are described. A review of typical unit operations involved in the production of fresh-cut products is presented. The effects of fresh-cut processing techniques and treatments on sensory quality, including the appearance, texture, flavor (taste and aroma) of vegetables, and fruits are detailed.

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Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Chapter 5 – Discrimination Testing

Publisher Summary This chapter highlights the consumer's behavior and also mentions the sensory approach for product testing. Consumers can readily express their preferences and respond to statements about a product's image, package, and so on. However, when asked to explain the basis for their choice, consumers often repeat advertising information and/or make statements they think the researcher wants to hear. For example, when asked about the vanilla in vanilla ice cream, invariably the responses indicate more vanilla flavor is needed. But when more is added, the same response occurs as if there were no change. With continued additions of as much as 40–50%, the acceptance decreases dramatically. The importance of connecting a product with consumer expectations based on the imagery can be conveyed through advertising in addition to other more typical kinds of product information. The challenge has been to create a test situation/protocol in which all these product-related information sources can be incorporated into a testing environment. The sensory measures are obtained from a trained descriptive analysis panel, and the preference and other attitudinal information is obtained from qualified consumers. This approach provides a more in-depth understanding of how attitudes and perceptions interact, and this, in turn, leads to a better knowledge of which product formulations are most likely to succeed. In situations where product changes are warranted, it provides a road map for those changes.

Sensory Science and Consumer Behavior

Publisher Summary This chapter discusses the organization and operation of a sensory evaluation program. It identifies and characterizes the individual elements that make up a sensory evaluation department in a company. Organizing sensory activities begins with a plan to develop management's awareness of the value of sensory information. The initial step in this process is to develop a written plan, reflecting what has been done, what is being done now and what could be done in the future. Numerous activities were identified, including management-approved goals and objectives, professional staff, program strategy, facilities, test methods, identification, screening and selection of subjects, subject performance monitoring, test requests and reports, data processing, operations manual as well as planning and research. The first step in the process, after identifying the need for sensory resources, is to establish a dialog with management and with potential test requestors that identifies the benefit of sensory program. Matching this expressed need with available resources enables sensory evaluation to develop a realistic plan for the company. This chapter emphasizes on the need for a formal approach to the development of sensory resources to develop a pool of qualified subjects, use procedures that are scientifically sound, document requests and reports, maintain subject performance records, and establish direct lines of communications with technologists and brand managers.

The Organization and Operation of a Sensory Evaluation Program

Chapter 3 – Measurement

In a difference-preference test involving an uncharacterized flavor change, S's preference responses can provide useful information about a test material. This is especially important when S's difference discriminations are not clear cut.

Herbert Stone

Papers

Chapter 5 – Discrimination Testing

Sensory Science and Consumer Behavior

The Organization and Operation of a Sensory Evaluation Program

Chapter 3 – Measurement

Difference-Preference Testing with the Duo-Trio Test: