Metodología computarizada para el registro tiempo-intensidad de atributos sensoriales de alimentos.

GARRIDO, D.; COSSALTER, R.; CALVIÑO, A.M.

REVISTA INFORMACION TECNOLOGICA DEL CHILE

CIT

Lugar: La Serena; Año: 1999 vol. 10 p. 15 - 20

0716-8756

SUMMARY The aim of this work is to design a computer program to obtain T-I curves. It must be easy to use and affordable to any laboratory. The judge receives two aliquots of the same sample. With the first one, he just decides on the maximum intensity, while with the second one he records the perceived intensity along the time.  The whole process begins when the judge sips the sample. A sound signal indicates him to spit the mouth contents. As he drives the mouse, an illuminated bar follows its movement. The program captures the data at a previously fixed rate, transforming it linearly into the range [0-100]. Then it saves it in an ASCII file readable by any other software.  The program runs under the DOS operating system, and some parameters can be configured to adapt to the different experimental requirements. Key words: Time-intensity recordings/ Software for data collection/ Sensory properties / T-I