Computerized Procedure for Time-Intensity Sensory Measurements
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 543–544, March 1985
How to Cite
GUINARD, J.-X., PANGBORN, R. M. and SHOEMAKER, C. F. (1985), Computerized Procedure for Time-Intensity Sensory Measurements. Journal of Food Science, 50: 543–544. doi: 10.1111/j.1365-2621.1985.tb13450.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 10/19/84, accepted 11/20/84.
A computerized procedure for time-intensity (TI) measurements was developed wherein instructions to the judge as well as data collection were handled by a microcomputer. A joystick linked to the computer was used by the judge as an input device for recording perceived intensity of taste with time. TI curves for bitterness of iso-cuacids in water using both the computerized system and a strip chart recorder showed no significant differences in maximum intensity, time to reach maximum intensity, and duration of bitterness. The computerized system, however, was faster, more accurate, and more interesting for the judges.