Fellendorf, S., O’Sullivan, M.G. and Kerry, J.P. (2015) Impact of Varying Salt and Fat Levels on the Physiochemical Properties and Sensory Quality of White Pudding Sausages. Journal of Meat Science, 103, 75-82.
https://doi.org/10.1016/j.meatsci.2014.12.010

has been cited by the following article:

• TITLE: Rapid Descriptive Consumer Analysis Using Simultaneous and Monadic Sample Presentation for Coffee

  AUTHORS: Chloe N. Stokes, Joseph P. Kerry, Maurice G. O’Sullivan

  KEYWORDS: Sensory, Hedonic, Descriptive, Ranking, Coffee

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.2, February 7, 2018

  ABSTRACT: The objective of this study was to investigate how rapid descriptive consumer analysis using simultaneous presentation of samples compared with monadic presentation of samples, using both affective and descriptive sensory evaluation methods. Simultaneous presentation of coffee samples for sensory acceptance testing, using ranking analysis, was conducted using naïve assessors. In a separate session, assessors evaluated the same coffee samples, using monadic presentation and employing the same scales. Similarly, descriptive consumer analysis, using simultaneous and monadic sample presentation, was conducted using descriptive attributes chosen by the panel. For RDA (Ranking descriptive analysis), coffee samples were presented simultaneously (randomised) to assessors and subsequently ranked. The process was then repeated using the same assessors; however, samples were presented in monadic and randomised presentation order. Data accumulated from the study were analysed by Analysis of Variance (APLSR-ANOVA Partial Least Squares Regression). Results obtained indicate that simultaneous presentation of samples was more effective than monadic presentation, as a larger amount of attributes with significant (P