FISHERY BULLETIN: VOL 69. NO 1 



is grown, frequently anise is disliked as a flavor- 

 ing material. In addition to differences due to 

 nationality, childhood experience has a definite 

 influence on likes and dislikes. Orange oil is a 

 good example. Panel members who had been 

 forced during childhood to take orange-flavored 

 cod-liver oil as a medicine objected to orange 

 flavor. As can be observed in daily food intake 

 where some persons prefer sweet foods and 

 others prefer acid foods, there is likewise the 

 same split of like and dislike with sweet flavor- 

 ing materials (cinnamon oil and Tutti Frutti 

 Oil) and with acid flavors (Lemon Juice Flavor). 

 Even though the consumer-type panel as a 

 whole did not rank the flavors in a definite order 

 of preference, a pronounced like for any of the 

 oflFered flavors by smaller consumer groups is 

 obvious. This finding should encoui-age trial of 

 these fish-oil masking flavors with larger con- 

 sumer groups. 



ACKNOWLEDGMENTS 



The following concerns supplied information 

 on, and furnished samples of, flavoring mater- 

 ials: Felton Chemicals Co., Inc., Brooklyn, N.Y.; 

 Firmenich, New York, N.Y.; Florasynth Lab- 



oratories, Inc., New York, N.Y.; Fritzche Broth- 

 ers, Inc., New York, N.Y. ; Haarmann and 

 Reimer, Holzminden, West Germany; Interna- 

 tional Flavors and Fragrances, New York, N.Y.; 

 Norda Essential Oil and Chemical Co., New 

 York, N.Y.; Polak's Frutal Works, Middletown, 

 N.Y.; and Ritter and Company, Los Angeles, 

 Calif. 



LITERATURE CITED 



H. Ramshaw, and 

 J. Food Sci. 27(1): 



FORSS, D. A., E. A. DUNSTONE, E. 



W. Stark. 



1962. The flavor of cucumbers. 

 90-93. 

 Jellinek, Gisela. 



1964. Introduction to and critical review of mod- 

 ern methods of sensory analysis (odour, taste, and 

 flavour evaluations) with special emphasis on de- 

 scriptive sensory analysis (flavour profile meth- 

 od). J. Nutr. Diet. 1(3): 219-260. 



MONCRIEF, R. W. 



1951. The chemical senses. 2d ed. Leonard Hill 

 Limited, London, vii -|- 538 p. 

 Stansby, Maurice E., and Gisela Jellinek. 



1965. Flavor and odor characteristics of fishery 

 products with particular reference to early ox- 

 idative changes in menhaden oil. hi Rudolf 

 Kreuzer (editor). The technology of fish utiliza- 

 tion, contributions from research, p. 171-176. 

 Fishing News (Books) Ltd. London. 



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