Journal of Food Science · 1997 · 163 citations · 19 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistrySensory EvaluationButter TextureFlavor ChemistryFlavor EvaluationTaste EvaluationTexture QualityHardnessHedonic QualityIce Cream FormulationIce Cream Quality AssessmentIce Cream Shelf LifeInstrumental Texture MeasurementSweet FoodsTexture-flavor Interactions
ABSTRACT Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard/eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness.
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The Scree Test For The Number Of Factors
Raymond B. Cattell · Multivariate Behavioral Research · 1966 · 13.5K citations
Social Sciences, Behavioral Sciences, Item Response Theory +12
Hedonic scale method of measuring food preferences.
David R. Peryam, Francis J. Pilgrim · Food technology · 1957 · 1.3K citations