Method and system for effecting sensory evaluation of a smoking

Tobacco – Tobacco users' appliance – Device used for smoking

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A24F 1300

Patent

active

047112557

ABSTRACT:
A method and system for effecting sensory evaluations of smoking products are disclosed wherein a plurality of spaced points or segments are designated along an elongated body of smokable material and sensory evaluation panelists are requested to assign an intensity rating for one or more selected attributes as the fire cone reaches each of the spaced points or segments. In a preferred embodiment programmable computer means are employed to lead the sensory evaluation panelists through the evaluation procedure and to receive the assigned intensity ratings and other responses from the panelists.

REFERENCES:
Margaret R. Savoca, Computer Applications in Descriptive Testing, Food Technology 38 (9), pp. 74-77 (1984).
J. X. Guinard, R. M. Pangborn and C. F. Shoemaker, Computerized Procedure for Time-Intensity Sensory Measurements, J. Food Science 50, pp. 543, 544 and 546 (1985).
Frank E. Resnik, William H. Danker and Frank L. Daylor, Jr., Flavor Evaluation of Cigarette Smoke Components, paper presented at Third World Tobacco Scientific Congress held Feb. 18-26, 1963 in Salisbury, Southern Rhodesia, pp. 522-533 in proceedings published by Mardon Printers Ltd., Salisbury Southern Rhodesia.

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