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Leitereg, T. J., Guadagni, D. G., Harris, J., Mon, T. R., & Teranishi, R. (1971). Chemical and Sensory Data Supporting the Difference between the Odors of the Enantiomeric Carvones. Journal of Agricultural and Food Chemistry, 19, 785-787.
http://dx.doi.org/10.1021/jf60176a035
has been cited by the following article:
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TITLE:
Sensory Evaluation Spectrum Method as a Descriptive Sensory Analysis
AUTHORS:
Yoshie Yamagata, Yoshiaki Sugawara
KEYWORDS:
Sensory Evaluation, Photocatalytic Elimination of Bio-Aerosol, Photocatalytic Deodorizing Efficacy of TiO2, Differential Discrimination of Perceived Odor Quality
JOURNAL NAME:
Psychology,
Vol.5 No.14,
September
30,
2014
ABSTRACT: Sensory
evaluation is used to measure consciousness, and primarily developed in
experimental and mathematical psychology. Sensory experiences can be reported
using verbal (semantic) methods. This paper presents an overview of our
semantic research achievements over the past decade, focusing on methodological
attempts for substantiating the measure as a descriptive sensory analysis. Two
types of studies that deserve particular attention are detailed: 1) evaluation
of the efficacy of photo catalytic elimination of stains or bio-aerosols in air
using TiO2 and photo catalytic deodorizing properties of a TiO2-type
deodorizer; and 2) evaluation of the differential discrimination of perceived
odor quality for a given aroma while inhaling the fragrances of essential oils.
Both studies are based on semantic responses of participants. The perceived
sensory attributes in the participants can be represented by a sensory
spectrum: a bar graph whereby the mean of the impressions is plotted against
the setting semantic impression descriptors. In the former study, we provide a
background on the sensory evaluation spectrum method and discuss its
implementation as a measure of descriptive sensory analysis. The latter study
additionally demonstrates how statistical defects were overcome when spectra
were not statistically significant.