to inhibit the production of volatile compounds that contribute to apple flavor. The first objective of this study was to … Borkh. Mansf.] following long-term storage. Chemical analysis showed 1-MCP treated fruit had reduced flavor volatiles …

In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine … their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and … tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted …

panels slightly preferred the cooked beef flavor of theconventionally packaged product and the raw aroma of the vacuum ….Based on flavor and aroma characteristics, vacuum-packaged ground beef shouldcompete favorably in the marketplace. …Vacuum-packaged ground beef was compared to a conventionally packaged(polyvinyl chloride) product to determine consumer …

in detecting differences in beef longissimus tenderness. At 14 d postmortem, slice shear force was measured on one steak … laboratory consumer panelists to detect differences in beef tenderness. Nonetheless, untrained consumer panels can accurately and … repeatedly detect differences in beef tenderness under controlled laboratory conditions. An untrained laboratory consumer panel …

brands were tested by 95 untrained panelists using a 9-point hedonic scale for appearance, color, flavor, texture, and … consumers (41+), women, Hispanics, and Asians, and frequent tortilla consumers. A response surface relating flavor and texture …