STP594

    Approaches to Subjective/Objective Correlations in Flavor

    Published: Jan 1976


      Format Pages Price  
    PDF Version (352K) 21 $25   ADD TO CART
    Complete Source PDF (2.2M) 21 $55   ADD TO CART


    Abstract

    Flavors are combinations of many subjective (sensory) properties, each of which depends in a complex way on the objective compositional characteristics of a product. A systematic approach to the design, control, and modification of flavor requires uncovering the functions that relate the various sensory properties to the analytical parameters, including the composition of headspace vapors. Available low-cost computerized programs are easily and routinely applicable to the search for such complex subjective/objective correlations. Allowances must be made in the data treatment for nonlinear correlations and interactions between the parameters. This approach is illustrated by a study of beer flavor.

    Keywords:

    sensory mechanisms, odors, taste, flavor, sensory evaluation, chromatographic analysis, data transformation, computer applications, subjective-objective correlations, beverages, beer


    Author Information:

    Dravnieks, A
    Technical director, Odor Sciences Center, IIT Research Institute, Chicago, Ill.


    Paper ID: STP30030S

    Committee/Subcommittee: E18.03

    DOI: 10.1520/STP30030S


    CrossRef ASTM International is a member of CrossRef.