Bitter Scores Research Articles

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Carrots were analysed for taste and odour and for contents of terpenes, 6-methoxymellein and sugars during 3 weeks storage at 15 °C in an atmosphere containing ethylene (1 µl l−1). The ethylene treatment caused an increase in 6-methoxymellein and the conversion of higher amounts of sucrose to fructose and glucose compared to control carrots stored in air. This corresponded to higher sensory scores for bitterness and terpene flavour and a lower score for sweetness, as measured by an expert taste panel. Principal component analysis showed a more expressed bitter taste, earthy flavour, green flavour, terpene flavour and aftertaste in the ethylene-treated carrots. Correlations were found between sweet taste and the content of sucrose (r = 0.91, p < 0.005) and between the contents of various terpenes (particularly γ-terpinene, limonene and caryophyllene) and terpene flavour, green flavour, aftertaste and bitter taste (r ≥ 0.72, p < 0.05). In the air-stored carrots these off-flavours seemed to be masked by a high sucrose content. © 2000 Society of Chemical Industry

Sensory quality of carrots: Effect of harvest and storage time

This study aimed to determine how harvest and storage time influence the variation in the sensory attributes of carrots. Carrots harvested at different dates in September and October at an experimental site and on farms were analysed before and after storage. In general, delaying the harvest increased the sensory scores for juiciness, crispness, sweetness and overall flavour and decreased scores for bitterness, but the effects were not found in carrots from all locations. Frosts that injured carrots and resulted in a decline in sugar content in 1996 did not influence sensory quality. Storage had little effect on sensory quality, but juiciness and crispness frequently received lower gradings after storage. It is concluded that avoiding too early a harvest ensures the best sensory quality of carrots.

Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture

The influence of salt concentration and of direct‐to‐vat culture adjuncts (DVCA) on the sensory properties of low fat hard cheese of the cheddar type has been investigated. Salt content has a major influence, and, at a level of 1·8%, low fat cheese with high levels of cheddar flavour and low bitter scores was produced. In addition, further enhancement of flavour was achieved by use of DVCA. Using the methodology described in this report, low fat cheese was manufactured which corresponded in flavour level and balance to that of commercial mature full fat cheese. Nevertheless, textural differences between low fat and full fat product remain to be resolved.

Laboratory Flavor Scoring: Two Experiments in Incomplete Blocks

Laboratory Flavor Scoring: Two Experiments in Incomplete Blocks