Correlation between sensory data, instrumental data (gas sensors, physico-chemical analysis) and palatability measurements of twelve moist foods for cats

Sciences des Aliments

Volumn 19, Issue 1, 1999, Pages 35-55

  Nicolas Saint Denis, Cécilia ^a   Carel, Pascale ^b   Hossenlopp, Joseph ^c   Trystram, Gilles ^d   Rutledge, Douglas N ^d   Emonet, Catherine ^d  

^a Lab d'Evaluation Sensorielle N   (France)

^b Ctr Rech Developpement Friskies A   (France)

^c CEMAGREF   (France)

^d AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033431954     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

1. AISHIMA T., 1991. Discrimination of liquor aromas by pattern recognition analysis of responses from a gas sensor array. Anal. Chim. Acta, 243, 293-300.
2. AXEL R., 1995. De la molécule à l'odeur. Pour la Science, 218, 60-65.
3. CORCORAN P., 1993. Electronic odour sensing systems. Electron. Commun. Eng. J., 303-308.
4. COURONNE T., 1996. Application de l'analyse factorielle multiple à la mise en relation de donnée sensorielles et de données consommateurs. Sci. Aliments, 16, 23-25.
5. DANZART M., 1990. Évaluation sensorielle, Manuel méthodologique, 209-299, Technique et Documentation Lavoisier, Paris.
6. ESCOFIER B., PAGES J., 1988. Analyses factorielles simples et multiples. Dunod, Paris.
7. GARDNER J.W., 1991. Detection of vapours and odours from a multisensor array using pattern recognition techniques Part 1. Principal component analysis and cluster analysis. Sensors and Actuators B, 4, 109-115.
8. GARDNER J.W., BARTLETT P.N., 1992. Sensors and Sensory systems for Electronic Noses, vol 212. Kluwer Academic Publishers, Dordrecht, The Netherlands.
9. GARDNER J.W., BARLETT P.N., 1994a. A brief history of electronic noses. Sensors and Actuators B, 18-19, 211-220.
10. GARDNER J.W., BARLETT P.N., 1994b. Intelligent CemSADs for Artificial Odor-Sensing of Coffees and Lager Beers. In: KURIHARA K., SUZUKI N., OGAWA H. (eds), Olfaction and Taste XI, Tokyo, 1994, 690-693. Springer Verlag, Tokyo.
11. GARDNER J.W., BARTLETT P.N., 1995. Application of conducting polymer technology in microsystems. Sensors and Actuators A, 51, 57-66.
12. GRILL H.J., NORGREN R., 1978a. The taste reactivity test, I. Brain Research, 143, 263-279.
13. GRILL H.J., NORGREN R., 1978b. The taste reactivity test, II. Mimetic responses to gustatory stimuli in chronic thalamic decerebrate rats. Brain Research, 143, 281-297.
14. HOBBS P.J., MISSELBROOK T.H., PAIN B.F., 1995. Assessment of Odours from Livestock Wastes by Photoionozation Detector, an Electronic Nose, Olfactometry and Gas Chromatography-Mass Spectrometry. J. Agric. Eng. Res., 60, 137-144.
15. HUON de KERMADEC F., 1996. Méthodes statistiques permettant d'expliquer l'appréciation hédonique par les caractéristiques sensorielles. Thèse de Doctorat, Université des Sciences et Techniques du Languedoc, Montpellier.
16. KOSTARCZYK E., FONBERG E., 1982. Characteristics of the heart rate in relation to the palatability of food in dogs. Appetite, 3, 321-328.
17. KRAMER T., 1980. Facilitation of hypothalamic obesity by greasy diets: palatability versus lipid content. Physiol. Behav., 24, 151-156.
18. MAC LEOD P., SAUVAGEOT F., 1986. Bases neurophysiologiques de l'évaluation sensorielle des produits alimentaires. Cahiers de l'Ensbana, 5, 97-149.
19. MARTENS M., MARTENS H., 1986. Partial least squares regression. In: PIGGOTT J.R. (ed.), Statistical procedures in food research, 293-359, Elsevier Applied Science, London.
20. MEHIEL R., BOLLES R.C., 1988. Learned flavor preferences on calories are independent of the initial hedonic values. Animal Learning and Behavior, 16, 383-387.
21. NICOLAS C., BARROS A.S., RUTLEDGE D.N., HOSSENLOPP J., TRYSTRAM G., EMONET C., 1998. Detecting information in gas sensor responses using analysis of variance. Analusis, 26, 135-141.
22. PEARCE T.C., 1997. Computational parallels between the biological olfactory pathway and its analogue "the Electronic Nose": Part II: Sensors-based machine olfaction. Biosystems, 41, 69-90.
23. PERSAUD K.C., QUTOB A.A., TRAVERS P., PISANELLI A.M., SZYSZKO S., 1994. Odor Evaluation of Foods Using Conducting Polymer Arrays and Neural Net Pattern Recognition. In: KURIHANA K., SUZUKI N., OGAWA H. (eds), Olfaction and Taste XI, Tokyo, 1994, 708-709. Springer Verlag, Tokyo, Japan.
24. PERSAUD K.C., KHAFFAF S.M., PISANELLI A.M., 1996. Measurement of sensory quality using electronic sensing systems. Measurement and Control, 29, 17-20.
25. PISANELLI A.M., QUTOB A.A., TRAVERS P., SZYSZKO S., PERSAUD K.C., 1994. Applications of multi array polymer sensors to food industries. Life Chem. Rep., 11, 303-308.
26. SCHLICH P., 1993. Contributions à la sensométrie. Thèse de Doctorat, Université Paris XI, Orsay.
27. SCHLICH P., ISSANCHOU S., GUICHARD E., ETIEVANT P., ADDA J., 1987. RV coefficient: a new approach to select variables in PCA and to get correlations between sensory and instrumental data. In: MARTENS M., DALEN G, RUSSWURM J., (eds.) Flavour Science and Technology, 469-480. John Wiley and Sons, Chichester.
28. SCLAFANI A., 1972. The effects of food deprivation and palatability on the latency to eat of normal and hyperphagic rats. Phys. Behav., 8, 977-979.
29. SHURMER H.V., 1990. An electronic nose: a sensitive and discriminating substitute for a mammalian olfactory system. IEE Proceedings, 137, Pt G, no3, 197-204.
30. SHURMER H.V., GARDNER J.W., 1992. Odour discrimination with an electronic nose. Sensors and Actuators B, 8, 1-11.
31. UNSCRAMBLER (version No 5.03), 1993. Camo A/S Olav Tryggvasonsgt 24 N-7011 Trondheim, Norway.
32. VERNAT-ROSSI V., VERNAT G., BERDAGUE J.L., 1996. Discrimination de produits agro-alimentaires par senseurs de gaz à semi-conducteurs fonctionnant en atmosphère ambiante de laboratoire. Différentes approches de traitement du signal. Analusis, 24, 309-315.
33. WARWICK Z.S., WEINGARTEN H.P., 1994. Dissociation of palatability and calories effects in learned flavor preferences. Phys. Behav., 55, 501-504.
34. WEINGARTEN H.P., 1982. Sham feeding as a procedure for assessing the influence of diet palatability on food intake. Phys. Behav., 28, 401-409.