Table Of Content

Food Quality and Preference5 (1994) 291-293 is © 1994 Elsevier Science Limited " Printed in Great Britain. All rights reserved ELSEVIER Contents of Volume 5 Volume 5 Numbers 1 & 2 The Problems, Data and Approaches Introduction: Understanding Flavour Quality: Relating Sensory to Chemical and Physical Data A. A. WILLIAMS (UK) Flavour Quality—Understanding the Relationship Between Sensory Responses and Chemical Stimuli. What are we Trying to do? The Data, Approaches and Problems. A. A. WILLIAMS (UK) The Use of Chemometrics in Correlating Sensory Judgements with Routine Gas Chromatographic Data T. L. PEPPARD (USA) Volatile Fatty Acid Production during Beer Spoilage By Pectinatus sp. J. M. MEMBRE, J. L. THOLOZAN, G. DELATTRE, B. EULALIE & G. ALBAGNAC (France) The Biological System Receptor Mechanisms for Flavour Stimuli J. G. BRAND & B. P. BRYANT (USA) Psychological and Physiological Factors Flavour Quality as Cognitive Psychology: The Applied Science of Mental Mechanisms Relating Flavour Descriptions to Chemical and Physical Stimulation Patterns D. A. BOOTH (UK) Physiological Factors Contributing to the Variability of Sensory Assessments: Relationship Between Salivary Flow Rate and Temporal Perception of Gustatory Stimuli U. FISCHER (Germany), R. B. BOULTON & A. C. NOBLE (USA) Interactive Approaches to Understanding Relationships Some Notes on the Study of the Perceptual Composition of Heterogeneous Mixture Percepts J. E.R. FRIJTERS & H. N. J. SCHIFFERSTEIN (The Netherlands) Perceptual Odour Interactions and Objective Mixture Analysis D. G. LAING (Australia) Structure-activity Relationships Quantitative Structure-activity Relationships (QSAR) and Odour J. C. DEARDEN (UK) Novel Aspects of Structure-activity Relationships in Sweet Taste Chemoreception G. G. BIRCH, R. KARIM & A. LOPEZ (UK) Flavour Binding and Release The Influence of Flavour-ingredient Interactions on Flavour Perception H. PLUG & P. HARING (The Netherlands) Flavour Release of Diacetyl from Water, Sunflower Oil and Emulsions in Model Systems D. SALVADOR (Spain), J. BAKKER, K. R. LANGLEY, R. POTJEWIJD, A. MARTIN & J. S. ELMORE (UK) 29] 292 Contents of Volume 5 109 Optimization of a Dynamic Headspace Technique for Quantifying Virgin Olive Oil Volatiles. Relationships Between Sensory Attributes and Volatile Peaks R. APARICIO & M. T. MORALES (Spain) Mathematical Modelling Approaches 115 Procrustes Analysis in Studying Sensory-instrumental Relations G. DISKSTERHUIS (The Netherlands) 121 Principal component analysis of Tl-Curves: Three Methods Compared G. DIJKSTERHUIS, M. FLIPSEN & P. PUNTER (The Netherlands) 129 Taste Quality of Italian Raw Ham in a Free-choice Profile Study G. PAROLARI (Italy) 135 Evaluation of Combined GC/MS/FTIR Data Sets of Strawberry Aroma A. NIKIFOROV, L. JIROVETZ & A. WOIDICH (Austria) 139 Use of Descriptive Analysis Based on Multivariate Technique (Principal Components Analysis) to Define Quality of Diced Tomato S. PORRETTA (Italy) 145 Relationships between the Chemical Composition and Sensory Evaluation of Lager Beers S. COLLIN, G. DERDELINCKX & J-P. DUFOUR (Belgium) 151 Comparison of the Aroma of a Food with its Gas Chromatographic Headspace Profile Using Multivariate Analysis J. S. ELMORE, K. THOMPSON, C. K. HOWARD, J. BAKKER & N. BRATCHELL (UK) 159 Sensory-instrumental Correlations by Combining Data Analysis and Neural Network Techniques |. BARDOT, L. BOCHEREAU, N. MARTIN & B. PALAGOS (France) Summary and Conclusion 167 Understanding Flavour Quality: Difficult or Impossible? J. R. PIGGOTT (UK) Volume 5 Number 3 173 Sensory Evaluation of ‘Free Range’ and Regular Pork Meat under Different Conditions of Experience and Awareness P. A. M. OUDE OPHUIS (The Netherlands) 179 Sensory Evaluation of Fish Sauces N. G. SANCEDA (Japan), M. F. SANCEDA, V. S. ENCANTO (Philippines), T. KURATA & N. ARAKAWA (Japan) 185 Public Perceptions of Food-Related Hazards: Individual and Social Dimensions P. SPARKS & R. SHEPHERD (Uk) 195 Influence of Composition on Non-Oral Texture of Kappa-Carrageenan— Locust Bean Gum—Guar Gum Mixed Gels M. H. DAMASIO (Brazil) E. COSTELL, L. IZQUIERDO & L. DURAN (Spain) 203 Effect of Training Procedure on the Performance of Descriptive Panels C.J. WOLTERS (The Netherlands) & E. M.A LLCHURCH (Uk) 215 Modelling Individual Differences Between Assessors in Sensory Evaluations P. M. BROCKHOFF & Ib M. SKOVGAARD (Denmark) 225 Using an Individualised Attribute Tolerance Model in Consumer Acceptability Tests M. T. CONNER, E. S. PICKERING, R. J. BIRKETT & D. A. BOOTH (UK) Contents of Volume 5 293 233 Meeting Report G. DIJKSTERHUIS, W. HEISER, B. KING & P. PUNTER (The Netherlands) 235 Book Review Volume 5 Number 4 237 Consumer Acceptance of Canola Oils During Temperature-Accelerated Storage M. VAISEY-GENSER, L. J. MALCOLMSON, D. RYLAND, R. PRZYBYLSKI, N. A. M. ESKIN & L. ARMSTRONG (Canada) 245 Sensory Perception of Fat in Common Foods Using Two Scaling Methods B. J. TEPPER, S. E. SHAFFER & C. M. SHEARER (USA) 253 Consumer Perceptions of, and Preferences for, Beverage Containers Y. K. VAN DAM & H. C. M. VAN TRIJP (The Netherlands) 263 Projective Mapping: A Tool for Sensory Analysis and Consumer Research E. RISVIK (Norway), J. A. McEWAN, J. S. COLWILL (UK), R. ROGERS (Norway) & D. H. LYON (UK) 271 Sensory Profiling During Ripening of Reggianito Grating Cheese, Using Both Traditional Ripening and in Plastic Wrapping G. HOUGH, E. MARTINEZ, T. BARBIERI, A. CONTARINI & M. JOSE VEGA (Argentina) 281 Use and Appropriateness in Cheese Choice, and an Evaluation of Attributes Influencing Appropriateness F. R. JACK, J. R. PIGGOTT & A. PATERSON (UK) | | | | | | | |