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C Standard error of the mean. d Based on an eight-point scale with 8 the highest score, except for chew count. b TABLE 11 Examples of Category Scales for "Intensity" 3 2 1 0 Strong Moderate Weak Not perceptible 5 4 3 2 1 0 4 Extremely strong 3 Strong 2 Weak 1 Extremely weak Extremely strong Very strong Moderate Weak Very weak Not perceptible 2. SENSORY ANALYSIS, MODELING, AND OPTIMIZATION 35 on the best number of points to use in a category scale. We know that limiting the scale to 3 points reduces discrimination.

Integrate the foregoing information with formulation, processing, and financial information to optimize the food product for acceptance and to achieve other marketing and financial objectives. II. DESCRIBING THE SENSORY ATTRIBUTES OF FOODS A. Introduction Descriptive analysis lies at the heart of all research in sensory analysis, because it provides the lexicon of terms appropriate for the sensory responses. The earliest work in sensory analysis consisted of series of terms for the senses of taste, smell (Harper et al, 1968a), and touch (Boring, 1942).

1969). /. Agric. Food Chem. 17, 1102-1106. Sugisawa, H. (1981). In "Flavor Research" (R. Teranishi, R. A. Flath, and H. ), pp. 11-51. Dekker, New York. Teranishi, R. (1981). In "Flavor Research" (R. Teranishi, R. A. Flath, and H. ), pp. 53-82. Dekker, New York. , Murphy, E. , and Mon, T. R. (1977). J. Agric. Food Chem. 25, 464-466. Vogel, A. I. (1956). " Wiley, New York. , ed. (1951). "Distillation, Technique of Organic Chemistry," Vol. IV. Wiley (Interscience), New York. Weurman, C. (1969). /.

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