Abstract
The paper presents the design, procedural and analysis considerations in the conduct of studies that predict acceptability from flavour data. The primary applications of such information are discussed. Examples are given of the multiple regression procedure of prediction for carrot texture, rice flavour and strawberry jam flavour, which illustrate the factors to be considered in such studies.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Shepherd, R., Farleigh, C.A. and Land, D.G., The relation between salt intake and preference for salt levels in soup. Appetite, 1984, 5, 281–290.
Tourila-Ollikainen, H., Lahteenmeki, L. and Salounaara, H., Attitudes, norms, intentions and hedonic responses in the selection of low-salt bread in a longitudinal choice experiment. Appetite, 1986, 7, 127–139.
Tourila, H., Hedonic responses to colour, sweetness, saltiness and fattiness in selected foods as related to corresponding attitudes and other behavioural measures. Academic Dissertation, University of Helsinki, 1986.
Drewnowski, A., Bronzell, J.D., Sande, T., Iverius, P.H. and Greenwood, M.R., Sweet tooth reconsidered: Taste responsiveness in human obesity. Physiol. Behav., 1985, 35, 617–622.
Giovanni, M., Response surface methodology and product optimization. J. Food Technol., 1983, 37, 41–45.
Schutz, H.G., Damrell, J.D. and Locke, B.H., Predicting hedonic ratings of raw carrot texture. J. Text. Stud., 1972, 3, 227–232.
Schutz, H.G. and Damrell, J.D., Prediction of hedonic ratings of rice by sensory analysis. J. Food Sci., 1974, 39, 203–206.
Schutz, H.G., Multiple regression approach to optimization. Food Technol., 1983, 37, 46–49.
Moskowitz, H., Subjective ideals and sensory optimization in evaluating perceptual dimensions in food. J. Appl. Psychol., 1972, 56, 60–66.
Fishken, J., Consumer-orientated product optimization. J. Food Technol., 1983, 37, 49–52.
Martens, M. and Martens, H., Partial least square regression, in Statistical Procedures in Food Research, (ed. J.R. Piggott), Elsevier, London, 1986, pp. 293–360.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Schutz, H.G. (1994). Predicting acceptability from flavour data. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_1
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2143-3_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5895-4
Online ISBN: 978-1-4615-2143-3
eBook Packages: Springer Book Archive