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CORRELATIONS BETWEEN SUBJECTIVE AND OBJECTIVE MEASUREMENTS APPLIED TO GRAPE JELLY
Author(s) -
QUINLAN MARY C.,
BARGMANN ROLF E.,
ELGALALLI YAHYA M.,
POWERS JOHN J.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17982.x
Subject(s) - pectin , spreadability , flavor , food science , chemistry , mathematics , mouthfeel , chromatography , raw material , organic chemistry
ABSTRACTS Nine experimental lots of grape jelly were made with different amounts of pectin and dextrose or invert syrup replacements for sucrose. A commercial grape jelly was used as a reference. The jellies were evaluated for acceptability, appearance (color and sheen), flavor and texture (spreadability and mouth feel). The pH, percent soluble solids, percent sag, shear force required to puncture the gel, percent dextrose and gas‐liquid chromatographic (GLC) profiles of an extract‐concentrate of the jellies were also determined. A computer program which calculates a contingency table for products and score levels was applied to the data to determine the intervals between scores and to feed back the data on a random basis to determine whether the panelists were showing true preference or their choices were approaching randomness. One can thus compare the evidence on experimental and simulated data and decide for himself whether he agrees with any chosen level of significance. Flavor and texture were almost equally correlated with acceptability. Although appearance was less well correlated, this was not because it was unimportant but because the range was less. The various multiple correlation coefficients were calculated. Greater differentiation between products was attained by using the percent sag and shear force measurements in combination with GLC peaks than by using GLC peaks alone. The products tested fell into three categories: the commercial product received the highest preference rating followed by the experimental products containing from 5–7g of pectin; the high pectin (8g) received the lowest preference rating.