TY - JOUR AU - Zay, Katalin AU - Gere, Attila TI - Sensory acceptance of poppy seed-flavored white chocolates using just-about-right method JF - LWT-FOOD SCIENCE AND TECHNOLOGY J2 - LWT-FOOD SCI TECHNOL VL - 103 PY - 2019 SP - 162 EP - 168 PG - 7 SN - 0023-6438 DO - 10.1016/j.lwt.2018.12.069 UR - https://m2.mtmt.hu/api/publication/30563233 ID - 30563233 N1 - Cited By :6 Export Date: 27 April 2022 CODEN: LBWTA Correspondence Address: Gere, A.; Sensory Laboratory, Villányi út 29-43, Hungary; email: gere.attila@etk.szie.hu AB - Chocolate is an everyday sweet, consumed regularly by a huge consumer segment. Different flavorings are present on the market, one of the leading ones is the hazelnut. New alternatives should be introduced due to the increasing hazel-allergy. Poppy seed is a viable option due to its beneficial nutritional profile. Different poppy seed-flavored chocolates (15) were tested by 42 consumers in a three-week period using just-about-right (JAR) sensory method. Evaluation of liking variables showed significant differences between the samples. Correlation between liking variables showed that overall liking is determined mainly by flavor and texture attributes. Internal preference mapping showed that conching decreased the overall liking. The most liked product proved to be the 2 g/100 g whole poppy seed containing white chocolate sample. Highest differences between the conched and non-conched samples were found in the case of the liking of taste, i.e. the rejection of conching is suggested. inot enough color- and global taste intensity were the key issues with the most liked products as proved by the generalized pair correlation method (GPCM). The poppy seed-flavored chocolates are generally welcomed by consumers and may be a viable replacement option of hazelnut. LA - English DB - MTMT ER - TY - CHAP AU - Gere, Attila AU - Zemel, Ryan AU - Radványi, Dalma AU - Moskowitz, Howard ED - Geoffrey, Smithers TI - Consumer Response to Insect Foods T2 - Reference Module in Food Science. Food Chemistry and Analysis PB - Elsevier CY - [s.l.] SN - 9780081005965 PY - 2018 SP - 1 EP - 6 PG - 6 DO - 10.1016/B978-0-08-100596-5.21881-7 UR - https://m2.mtmt.hu/api/publication/30766663 ID - 30766663 LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Sipos, László AU - Kovács, Sándor AU - Kókai, Zoltán AU - Héberger, Károly TI - Which Just-About-Right feature should be changed if evaluations deviate? A case study using sum of ranking differences JF - CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS J2 - CHEMOMETR INTELL LAB VL - 161 PY - 2017 SP - 130 EP - 135 PG - 6 SN - 0169-7439 DO - 10.1016/j.chemolab.2016.12.007 UR - https://m2.mtmt.hu/api/publication/3153415 ID - 3153415 AB - Abstract Several different approaches have been introduced for analysis of just-about-right (JAR) data; however, their results are sometimes deviating or even contradictory. More reliable results are gained, if a consensus of many methods is determined. A specific approach is presented to compare and select JAR attributes of food products. Overall liking was set as dependent (Y) variable and the JAR variables were used as independent (X) variables for regression methods. The mean drop value, difference between the mean overall liking of the attribute as optimum (or JAR) and that of mean overall liking of the attribute as an extreme, i.e. too much and not enough, was used for penalty analysis and its variants. Generalized Pair Correlation Method (GPCM) compares the impact of the JAR variables on overall liking pairwise and the probability weighted difference ordering was applied for ordering the attributes. A special data fusion is suggested based on the sum of ranking differences (SRD), primarily developed for method comparison. SRD method was able to rank the JAR variables based on their differences from a benchmark defined by all of the JAR evaluation methods in maximal performance. This enables also to group the product attributes. Moreover, it gives recommendations for how to optimize the products based on the results of several JAR methods and helps to gain a more reliable evaluation and selection of JAR attributes. The significant features can be identified easily when the SRD procedure is completed by the frequencies of consumer evaluations. The same data matrix transposed is suitable to rank the evaluation methods using the average of all evaluation methods (consensus). From among the JAR evaluation techniques, GPCM proved to be closest to the average, i.e. it can be used for substitution of the other techniques. LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Sipos, László AU - Héberger, Károly TI - Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking JF - FOOD QUALITY AND PREFERENCE J2 - FOOD QUAL PREFER VL - 43 PY - 2015 SP - 88 EP - 96 PG - 9 SN - 0950-3293 DO - 10.1016/j.foodqual.2015.02.017 UR - https://m2.mtmt.hu/api/publication/2871024 ID - 2871024 LA - English DB - MTMT ER - TY - JOUR AU - Héberger, Károly AU - Rajkó, Róbert TI - Generalization of pair correlation method (PCM) for nonparametric variable selection JF - JOURNAL OF CHEMOMETRICS J2 - J CHEMOMETR VL - 16 PY - 2002 IS - 8-10 SP - 436 EP - 443 PG - 8 SN - 0886-9383 DO - 10.1002/cem.748 UR - https://m2.mtmt.hu/api/publication/1373578 ID - 1373578 LA - English DB - MTMT ER - TY - JOUR AU - Rajkó, Róbert AU - Héberger, Károly TI - Conditional Fisher's exact test as a selection criterion for pair-correlation method. Type I and Type II errors JF - CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS J2 - CHEMOMETR INTELL LAB VL - 57 PY - 2001 IS - 1 SP - 1 EP - 14 PG - 14 SN - 0169-7439 DO - 10.1016/S0169-7439(01)00101-0 UR - https://m2.mtmt.hu/api/publication/1373580 ID - 1373580 N1 - [87/2001] LA - English DB - MTMT ER -