Changes In Sensory Profile Research Articles

Sensory approach to added sugar reduction in strawberry juices using fuyu persimmon

The aim of this study was to produce strawberry juice with reduced added sugar content, use the alternative natural sweetness of persimmon, and evaluate its physicochemical and sensory characteristics. Five different strawberry juice formulations were prepared with a 25% reduction in the added sucrose content with 0, 12.5, 25, 37.5, and 50% added persimmon pulp. Color, soluble solids, pH, and titratable acidity were evaluated, and CATA and acceptance sensory tests were performed with 100 consumers. In general, adding persimmon pulp to strawberry juice significantly affects both its physicochemical and sensory properties. From a physicochemical point of view, as the persimmon content increased, the strawberry juice tended to turn from red to orange, and there was an increase in soluble solids content and pH, as well as a decrease in acidity. From a sensory point of view, changes in sensory profile and product acceptability were also observed. However, persimmon showed potential as a natural sweetener in strawberry juice to reduce added sugar. Formulations with lower levels of persimmon pulp (12.5 and 25%) showed promise as these formulations maintained the valued sensory characteristics of strawberry juice and used the natural sweetness of persimmon to reduce added sugars, making them healthier beverage alternatives.

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

The objective of this study was to determine the physicochemical characteristics and sensory profile of mango nectar sweetened with different high intensity sweeteners throughout storage time. The mango nectar samples were sweetened with: acesulfame-K/sucralose/neotame blend (100:50:1), sucrose, stevia with 97% rebaudioside, neotame, sucralose and a thaumatin/sucralose blend (1:1). The physicochemical analyses carried out included color (L*, a*, b*), pH, titratable acidity, soluble solids (°Brix) and ratio (Brix/titratable acidity). The sensory profile was studied using the Quantitative Descriptive Analysis (QDA). All analyses were carried out at Day zero, 60days and 120days of storage. The sensory descriptive and physicochemical data were correlated with an acceptance test by Partial least square (PLS) regression and External preference map (PREFMAP). Changes in sensory profile during storage time were also evaluated using Multiple Factor Analysis (MFA) and agreement between configurations was evaluated by Rv coefficient. Sucralose was shown to be the best substitute for sucrose when compared with the other high intensity sweeteners at both zero time and after 120days of storage. The sample sweetened with sucralose showed acceptance (mean at storage time 6.4) and sensory profile equal to control (sucrose). In addition, the sweeteners stevia with 97% rebaudioside did not show off-flavor and the thaumatin/sucralose blend (1:1) also presented similar acceptance (6.16 at Day zero) and sensory profile in relation to control.

Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis

The effect of lactose hydrolysis on the sensory profile of dulce de leche and consumer reaction to this process using overall acceptability data and survival analysis calculations was examined. Lactose hydrolysis caused marked changes in the sensory profile of dulce de leche, particularly for flavor and texture, leading to a decrease in consumer overall acceptability and intent to purchase the product. Survival analysis methodology was used to estimate the consumer rejection percentage to purchase dulce de leche as a function of lactose hydrolysis percentage. Using a Weibull distribution, lactose hydrolysis percentage corresponding to a 10% consumer rejection was calculated as 4.6 ± 0.4%, in agreement with calculations from least significant difference in overall acceptability, suggesting that both methodologies might provide similar results. Survival analysis could be used to estimate limits for ingredient replacement or changes in manufacturing processes that cause complex sensory changes in the product, leading to consumer rejection.

Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions

ABSTRACT: Flat oysters, Ostrea edulis, were emersed and stored for 23 d in freshwater ice and cold stored without ice. A control group was maintained in running seawater. Death, histological changes, bacterial growth, and changes in sensory profile were measured and described. Death of the oysters could be determined by measuring tissue pH. The sensory profiles of iced and cold‐stored oysters were significantly different from the controls, and changes in sensory profile correlated with the appearance of spoilage bacteria and degradation of digestive tissues. Changes were most pronounced in iced specimens. Freshness of the oysters was correlated to the smell of sea, fresh fish, and shellfish and the appearance of the mantle.

EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO‐CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS

ABSTRACTEdible oils of common use in households are mainly of vegetable origin. The present trend of globalization and emphasis on nutritional enrichment has led to the exploration of usage of blended oils. Binary blends studied in this work consisted of 80% base oil (mustard, groundnut and sunflower oil) and 20% blending oil (sesame, refined palm and rice bran oil). The sensory odor profiling of base oils, namely sesame blending oils and their blends was monitored by Sniff test method. The characteristic notes of mustard oil were more of sulfury, pungent and sour while that of palm oil was more husk‐like; sesame oil, seedy and earthy notes; rice bran oil was branny, earthy and groundnut oil more nutty, and had a fresh oil‐like note on the profilogram. Profilogram of blends showed a decrease in the intensities of dominating notes of the base oils. The color measurement of blended oils showed variation in L*, a*and b*values with a+(redness) for refined palm oil blends, b+(yellowness) for sesame and mustard oil blends and a‐(greenness) for rice bran oil blends. The sensory color perception values and CIE color values for L*, a*and b*were negatively correlated for lightness (L*) and sensory redness color values (r=‐0.67; p<0.05), while a positive correlation existed between a*and sensory redness values (r=0.72; p<0.05). The apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behavior. The apparent viscosity of the base oils increased when blended with sesame or rice bran oil, while it decreased upon blending with refined palm oil.

THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVOR

ABSTRACTViscosifying agents are used in foods as thickeners to produce improved mouthfeel and as stabilizers to prevent settling out of particulate matter. While viscosifying agents are also known to influence the sensory profile of the products in which they are used, previous studies have examined the effects of viscosifying agents at levels that are not typical of those used in foods. The current study used a descriptive analysis panel to examine the effects of both viscosity and viscosifying agent on the sensory properties of apple juice using three viscosifying agents (carboxymethylcellulose, xanthan and pectin) at levels of usage similar to those recommended for drink products. Gas chromatography‐flame ionization detection and gas chromatography‐mass spectrometry were conducted on the samples to relate alteration in physico‐chemical parameters to changes in sensory profile. Results from the descriptive panel showed that increasing viscosity tended to decrease some aspects of flavor intensity (sourness and cooked apple odor). Individual viscosifying agents were shown to have specific effects on odor and flavor attributes, e.g. pectin enhanced cereal odor. Gas chromatography‐flame ionization detection and mass spectrometry suggested that this effect was related to isopropyl alcohol contributed by the pectin in solution. Pectin also suppressed honey odor and flavor, lemon odor and cooked apple flavor.