A comparison of taste test ratings, repeated consumption, and postconsumption ratings of different strengths of iced tea

Journal of Sensory Studies

Volumn 13, Issue 2, 1998, Pages 199-212

  Vickers, Zata ^a   Holton, Elizabeth ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS LIMON;

EID: 0032368862     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.1998.tb00083.x     Document Type: Article

References (26)

1. BELLISLE, F. and LE MAGNEN, J. 1980. The analysis of human feeding patterns: the edogram. Appetite 1, 141-150.
2. DAILLANT, B. and ISSANCHOU, S. 1991. Most preferred level of sugar: rapid measure and consumption test. J. Sensory Studies 6, 131-144.
3. DE CASTRO, J. M. and DE CASTRO, E.S. 1989. Spontaneous meal patterns of humans: influence of the presence of other people. American J. of Clinical Nutrition 50, 237-247.
4. GOLDMAN, A. 1994. Predicting product performance in the marketplace by immediate-and extended-use sensory testing. Food Technol. 48 (10), 103-106.
5. HEAD, M.K., GIESBRECHT, F.G. and JOHNSON, G.N. 1977. Food acceptability research: comparative utility of three types of data from school children. J. Food Sci. 42, 246-251.
6. HELLEMANN, U. and TUORILA, H. 1991. Pleasantness ratings and consumption of open sandwiches with varying NaCl and acid contents. Appetite 17, 229-238.
7. HERBERT-JACKSON, E., CROSS, M.Z. and RISLEY, T.R. 1977. Milk types and temperature: what will young children drink? J. Nutrition Education 9 (2), 76-80.
8. KAMEN, J.M. and PERYAM, D.R. 1961. Acceptability of repetitive diets. Food Technol. 26, 173-177.
9. KAMENETZKY, J. and PILGRIM, F.J. 1958. Interpretation of Preference ratings Interim Report Quartermaster Food and Container Institute for the Armed Forces Report No. 16-58.
10. KAMENETZKY, J., PILGRIM, F.J. and SCHUTZ, H.G. 1957. Relationship of consumption to preference under different field conditions. Report No. 37-57 Quartermaster Food and Container Institute for the Armed Forces.
11. KOSTER, E.P. 1981. Time and frequency analysis: a new approach to the measurement of some less-well-known aspects of food preferences. In Criteria of Food Acceptance. (J. Solms and R.L. Hall, eds.) Forster Verlag, Zurich.
12. LUCAS, F. and BELLISLE, F. 1987. The measurement of food preferences in humans: do taste-and-spit tests predict consumption? Physiology & Behavior 39, 739-743.
13. PEREZ, C., DALIX, A., GUY-GRAND, B. and BELLISLE, F. 1994. Human Responses to five concentrations of sucrose in a dairy product: Immediate and delayed palatability effects. Appetite 23, 165-178.
14. PERYAM, D.R. 1954. Field testing of armed forces rations. In (D.R. Peryam, F.J. Pilgrim and M.S. Peterson, eds.) Food Acceptance Testing Methodology, A Symposium. Advisory Board on Quartermaster Research & Development 75-85. National Research Council, Washington D.C.
15. PERYAM, D.R. and GIRARDOT, N.F. 1952. Advanced taste-test method. Food Eng. 24 (7), 58-61, 194.
16. PERYAM, D.R. and HAYNES, J.G. 1957. Prediction of Soldiers' Food Preferences by Laboratory Methods. J. of Applied Psychol. 41 (1), 2-6.
17. ROININEN, M.K., LAHTEENMAKI, L. and TUORILA, H. 1998. Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiol Behav. (Submitted).
18. SAS Institute Inc. 1985. SAS User's Guide: Statistics, version 5 Ed. SAS Institute Inc., Cary, North Carolina.
19. SCHUTZ, H. G. and PILGRIM, F.J. 1958. A field study of food monotony. Psychol. Repts. 4, 559-565.
20. SHERMAN, S.J. 1980. On the self-erasing nature of errors of prediction. J. Personality and Social Psychol. 39 (2), 211-221.
21. SIEGEL, P. S. and PILGRIM, F.J. 1958. The effect of monotony on the acceptance of food. Am. J. Psychol. 71, 756.
22. TUORILA, H., HYVONEN, L. and VAINIO, L. 1994. Pleasantness of cookies, juice and their combinations rated in brief taste tests and following ad libitum consumption. J. Sensory Studies 9,205-216.
23. TUORILA-OLLIKAINEN, H., SALOVARRA, H. and KURKELA, R. 1986a. Effect of saltiness on the liking and consumption of bread and butter. Ecol. of Food and Nutr. 18, 99-106.
24. TUORILA-OLLIKAINEN, H., LAHTEENMAKI, L. and SALOVARRA, H. 1986b. Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment. Appetite 7, 127-139.
25. VICKERS, Z., MULLAN, L. and HOLTON, E.E. 1998. Impact of differences in taste test ratings on the consumption of milk in both a laboratory and a foodservice setting. J. Sensory Studies (In Press).
26. WOOD, K.R. and PERYAM, D.R. 1953. Preliminary analysis of five food preference surveys. Food Technol. 6, 248-249.