Building With Earth [Poor Scan] by P. Doat, et al.,

By P. Doat, et al.,

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And Thurstone, L. L. 1955. Development of a scale for measuring soldier’s food preferences. Food Research, 20, 512–520. Kamen, J. 1989. Observations, reminiscences and chatter. In: Sensory Evaluation. In celebration of our Beginnings. Committee E-18 on Sensory Evaluation of Materials and Products. ASTM, Philadelphia, pp. 118–122. , Cai, D. and Dan, I. 2008. Consumer valuation of packaged foods. Interactive effects of amount and accessibility of information. Appetite, 51, 628–634. Lawless, H. T.

L. 1964. Laboratory procedures for evaluating the sensory properties of milk. Dairy Science Abstracts, 26, 55–121. Park, H. S. and Lee, S. Y. 2003. Genetically engineered food labels, information or warning to consumers? Journal of Food Products Marketing, 9, 49–61. Peryam, D. R. and Swartz, V. W. 1950. Measurement of sensory differences. Food Technology, 4, 390–395. , Barnes, K. W. and Goodner, K. L. 2006. Specific anosmia observed for β-ionone, but not for α-ionone: Significance for flavor research.

References . . . . . . . . . . . 42 43 . . . . . 1 Introduction 27 27 30 30 33 34 34 36 37 38 39 41 41 In order to design effective sensory tests and provide insightful interpretation of the results, a sensory professional must understand the functional properties of the sensory systems that are responsible for the data. By a functional property, we mean a phenomenon like mixture interactions such as masking or suppression. Another example is sensory adaptation, a commonly observed decrease in responsiveness to conditions of more or less constant stimulation.

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