Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the
psychology of perception. This book is composed of 11 chapters that specifically consider …

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 …

The relative sourness of malic, citric, tartaric, and lactic acids was determined in two ways: by
using the acids to change total titratable acidity by 0.1% or to change pH to 3.30. A trained …

Three samples, 2 identical and 1 different, should be presented in all 6 possible orders. This
method of sampling lends itself to statistical analysis, and a table is given which shows the …

The odor of 2-heptanone was delivered by a precision olfactometer to five Ss using five
methods of single-sample presentation of concentrations: (1) randomized, (2) sequential-down, (…

A HUNGRY animal is considered to be in a state of high nervous irritability leading to a
heightened level of sensory and motor excitation. As glycogen stores are depleted, blood glucose…

In 1956 three basic systems of sampling for fruit maturity were studied, namely, single berries
taken from a large number of vines, single clusters taken from a smaller number of vines, …

For maximum qualify, grapes musf be EXPERIMENTAL PROCEDURE harvested af proper
maturity, which re- In the 1956 and 1957 studies herein re-quires pre-harvesf determination …

RESULTS The results for Semillon grapes have been summarized in fable I. At the first harvest
at Delano the berry samples were somewhat riper than the cluster and vine samples. At …

From our three-year study it appears that individual berry-cluster and whole-vine sampling
give similar maturity values. There is a tendency for berry and cluster samples to be riper, …