s, 61: 4784 (1964). 5. MONIER-WILLIAMS, G. W. A/umimum in food. London, Ministry of Health, 1935 (Reports on Public Health and Medical Subjects). 6. SYLVESTER, R. 0. ET AL. Factors involved in the locatiOn and operation of an aluminium reduction plant. Proceedings of the 22nd Industrial Waste Conference. Lafayette, IN, Purdue University, 1967, pp. 441-454. 7. RIDGWAY, J. ET AL. Water quality changes-chemical and microbiological studies. In: Water distrzbution systems. Medmenham, England, Water Research Centre, 1979. 8. AINSWORTH, R. G. ET AL. Deposits, corrosion products and corrosion mechanisms in iron mains. In: Water distribution systems. Medmenham, England, Water Research Centre, 1979. 9. AINSWORTH, R. G. ET AL. The introduction of new water mto old distribution systems. Medmenham, England, Water Research Centre, 1980 (TR 146). 10. VozAR, L. Content of aluminium in the diet and its biological action. Voprosy pitanija, 21: 28 (1962). II. ZooK, E. G. & LEHMANN, J. Total diet study: content of ten minerals-aluminium, calcium, phosphorus, sodium, potassium, boron, copper, iron, manganese and magnesium. Journal of the AssociatiOn of Official Agricultural Chemists, 48: 850 (1965). 12. GABOVICH, R. D.

https://www.jstage.jst.go.jp/article/jhs1956/35/5/35_5_307/_pdf

WHO guidelines for drinking-water quality.

Two sets of expanded tables have been compiled for use in determining significance in paired-difference and triangle tests (one-tailed) and in paired-preference tests (two-tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7–100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5–50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.

Expanded statistical tables for estimating significance in paired—preference, paired–difference, duo–trio and triangle tests

Modern psychophysics has traveled considerably beyond the threshold measures that dominated sensory studies in the first half of this century. Current methods capture the range of perceived intensity from threshold to maximum and promise to provide increasingly accurate comparisons of perceived intensities across individuals. The application of new psychophysical tools to genetic variation in taste allowed us to discover supertasters, individuals who live in particularly intense taste worlds. Because of the anatomy of the taste system, supertasters feel more burn from oral irritants like chili peppers, more creaminess/ viscosity from fats and thickeners in food and may also experience more intense oral pain. Not surprisingly, these sensory differences influence food choices and thus health. A discussion of the milestones on the road to understanding genetic variation in taste must include discussion of some potholes as well. Often our failures have been as instructive as our successes in the effort to evaluate the impact of genetic variation in taste.

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Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception

Potato chips, popcorn, puffed corn curls, and saltines were equilibrated to various water activities (aw) over saturated salt solutions. Sensory panels determined the crispness and textural hedonic quality of the humidified products by the magnitude estimation technique coupled to a verbal concept scale. Critical water activities (ac), where the products became organoleptically unacceptable, generally fell in the 0.35–0.50 aw range. Instron analyses showed that the force-deformation curve changed distinctly near the ac for saltines and puffed corn curls, while the curve changed more gradually with increasing aw for popcorn. Potato chips did not produce a consistently shaped force-deformation curve. The cohesiveness value of popcorn was found to be a good indicator of its sensory crispness.

Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products

We investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action. Participants in our study bit into potato chips with their front teeth while rating either their crispness or freshness using a computer-based visual analog scale. The results demonstrate that the perception of both the crispness and staleness was systematically altered by varying the loudness and/or frequency composition of the auditory feedback elicited during the biting action. The potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified. These results highlight the significant role that auditory cues can play in modulating the perception and evaluation of foodstuffs (despite the fact that consumers are often unaware of the influence of such auditory cues). The paradigm reported here also provides a novel empiric methodology for assessing such multisensory contributions to food perception. © Copyright 2004, Blackwell Publishing.

Rose Marie Pangborn

Papers

Principles of Sensory Evaluation of Food

Rated acceptability of mineral taste in water.

Influence of Temperature on Taste Intensity and Degree of Liking of Drinking Water

Human perception and evaluation of water quality

CHAPTER 1 – Sensory Evaluation Problems of the Food Industry