Differences In Sensory Profiles Research Articles

Sensory experiences questionnaire unravels differences in sensory profiles between MECP2-related disorders.

The methyl CpG-binding protein-2 (MECP2) gene is located on the Xq28 region. Loss of function mutations or increased copies of MECP2 result in Rett syndrome (RTT) and MECP2 duplication syndrome (MDS), respectively. Individuals with both disorders exhibit overlapping autism symptoms, yet few studies have dissected the differences between these gene dosage sensitive disorders. Further, research examining sensory processing patterns in persons with RTT and MDS is largely absent. Thus, the goal of this study was to analyze and compare sensory processing patterns in persons with RTT and MDS. Towards this goal, caregivers of 50 female individuals with RTT and 122 male individuals with MDS, between 1 and 46 years of age, completed a standardized measure of sensory processing, the Sensory Experiences Questionnaire. Patterns detected in both disorders were compared against each other and against normative values. We found sensory processing abnormalities for both hyper- and hypo-sensitivity in both groups. Interestingly, abnormalities in MDS were more pronounced compared with in RTT, particularly with items concerning hypersensitivity and sensory seeking, but not hyposensitivity. Individuals with MDS also exhibited greater sensory symptoms compared with RTT in the areas of tactile and vestibular sensory processing and for both social and nonsocial stimuli. This study provides a first description of sensory symptoms in individuals with RTT and individuals with MDS. Similar to other neurodevelopmental disorders, a variety of sensory processing abnormalities was found. These findings reveal a first insight into sensory processing abnormalities caused by a dosage sensitive gene and may ultimately help guide therapeutic approaches for these disorders.

Comparison of the Sensory Profile Among Autistic Individuals and Individuals with Williams Syndrome.

With the current study, we aimed to reveal the similarities and differences in sensory profiles between Williams syndrome (WS) and autism spectrum disorder. Using the sensory profile questionnaire completed by the caregivers, we analyzed the WS (n = 60, 3.4-19.8 years) and autistic (n = 39, 4.2-14.0 years) groups. The Severity Analysis revealed a significant group difference in Sensory Sensitivity but not in Low Registration, Sensation Seeking, and Sensation Avoiding subscales. Age can modulate the subscale scores differently across groups. For Sensation Seeking, the scores of both groups decreased with development. However, the scores of Sensory Sensitivity decreased with age in the autistic group but not in the WS group. Sensation Avoiding scores increased with development in the WS group but not in the autistic group. No significant developmental changes were observed in Low Registration. This study highlights the cross-syndrome similarities and differences in sensory profiles and developmental changes in autistic individuals and individuals with WS.

The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.).

Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing parameter that depends on the type of chocolate, the quality of primary ingredients, the conche's configuration, and the desired sensory outcome in the chocolate. Shorter cycles are often beneficial to manufacturers, due to increased productivity and reduced energy consumption, but they may be insufficient to fully develop chocolate's desired sensory properties. The present study aimed to shed light on the trade-off between product quality and process efficiency by assessing if varying conching durations were associated with statistically significant differences in the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Samples were produced under an alternative method of conching prior to ball mill refining, with times investigated being 6, 12, 24, 36, 48, and 72 h, and were subsequently submitted to Quantitative Descriptive Analysis and consumer acceptance test. No statistically significant differences in either sensory profiles or consumer acceptance ratings of samples were observed, with the exception of hedonic values for aroma, indicating that a 6-h conching cycle was already enough to develop the sensory properties of the milk chocolate with freeze-dried blueberry. The feasibility of shorter conching times suggests a potential for energy saving and increased productivity in the production of milk chocolates following the conching prior to ball mill refining concept.

Sensory profile of picky eaters among college female students

Picky eaters are at risk of an unbalanced diet, which is critical for women of reproductive age. A sensory profile, which is a potential factor in picky eating, has not been well researched. This study assessed the differences in sensory profile and dietary intake according to the picky eating status among female Japanese undergraduate college students. Cross-sectional data were obtained from the Ochanomizu Health Study conducted in 2018. The questionnaire included items regarding demographic characteristics, picky eating status, sensory profile, and dietary intake. Sensory profile was assessed using the Adult/Adolescent Sensory Profile questionnaire, and dietary intakes were calculated using a brief-type self-administered diet history questionnaire. Among the 111 participants, 23% were picky eaters and 77% were non-picky eaters. The age, body mass index and household status did not differ between the picky eaters and non-picky eaters. Being a picky eater was associated with higher scores on sensory sensitivity and sensation avoiding, and lower thresholds for taste and smell, touch, and auditory stimuli than being a non-picky eater. Of the picky eaters, 58% and 100% were at a high risk for folate and iron deficiencies, respectively, compared to 35% and 81% of non-picky eaters. Nutrition education for picky eaters in reproductive age to increase vegetable dishes comfortably in their diet is suggested to prevent anemia during their future pregnancy.

Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami

In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metabolomics and sensory profiles. As expected, Salami manufactured with 0.5 % glucose exhibited a substantial pH drop, showing values close to 5 at 12 days of ripening. Metabolomics revealed 1841 metabolites, mainly belonging to amino acids, peptides, glycerolipids, and nucleic acids, showing a greater hierarchical role of glucose addition when compared with inoculated microbial starters. Distinct metabolomic fingerprints could be observed across treatments, mainly concerning glutamyl peptides like gamma-glutamyl-glutamate (related to the kokumi taste), biogenic amines (spermine), and lipid oxidation products (i.e., the oxylipin 13S-hydroperoxylinolenic acid). Such differences may drive the differences in sensory profiles recorded among treatments. These findings indicate the need to select ad-hoc starter cultures to improve the safety, quality, and sensory traits of salami.

Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour

This work reports the impact of 3D printing technology on the moisture content, microstructure and sensory perception of gluten-free (GF) snack-bites made using lupin or chickpea flour in combination with pea protein isolates. All GF ink formulations showed viscoelastic behaviour and stable dimensional stability. Higher moisture loss was observed with 3D-printed snack-bites as compared to conventionally-produced snack-bites, which was attributed to higher moisture mobility in the layer-by-layer structure that contained air-gaps/pores. X-ray micro-tomography showed larger air-gaps, and a layered and dense microstructure on the edges of 3D-printed snack-bites, as compared to the conventionally-processed snack-bites. Check-all-that-apply (CATA) sensory analysis showed significant differences in sensory profiles between the lupin and chickpea formulations in terms of both flavour and texture perception. Paired-comparison testing with the lupin formulations showed that the 3D-printed snack-bites were harder, and had a more crumbly texture, than the snack-bites manufactured conventionally.

Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding

Measures of product performance that effectively predict food and beverage choices are highly sought after. A simple method to add value to hedonic data is that of item-by-use (IBU) appropriateness, where consumers are presented with a list of possible consumption situations and asked to indicate how well a product fits them. A persistent misconception surrounding this approach is that it is relevant for discriminating between different products, but not between variants within the same product category, which is often the focus of sensory and consumer studies. To provide a deeper understanding of the sensory underpinnings of appropriateness, the present work presents experimental evidence from six consumer studies (116–210 consumers per study) employing unbranded product variants from the same category. Products were successfully discriminated based on IBU appropriateness in all studies, even when sensory variation was unidimensional and controlled (such as a basic lemonade recipe varying in sugar content). While product differentiation based on the sensory profiles was greater than differentiation based on appropriateness, the results clearly show that sensory variation, in and of itself, is sufficient to elicit differences in perceived appropriateness. As expected, the degree of inter-product differences in appropriateness was approximately linearly related to the degree of differences in sensory profiles. Finally, while some sensory properties independently affected perceived appropriateness, the magnitude (and in some cases the direction) of the effects often depended on the level of product liking.

Senzorno procesiranje dece s poremećajem iz spektra autizma i tipičnog razvoja u odnosu na pol i uzrast

Introduction. Sensory processing is a neurobiological process in which a person uses their senses, sends information to an appropriate reception and processing center, and responds to environmental stimulations. Previous research has shown that sensory processing difficulties are more common among people with autism spectrum disorder than among people of the typical population. Objectives. The aim of this paper was to determine the patterns of sensory processing in subjects of the typical population and subjects with autism spectrum disorder, as well as gender and age differences in sensory profiles in these groups of subjects. Methods. Using The Child Sensory Profile 2 as the measuring instrument, the characteristics of sensory processing were examined in 120 subjects of both genders, 60 subjects with autism spectrum disorder and 60 subjects of typical development, ages three to 13 years and 11 months. Results. The obtained results show that there are differences between the two groups of respondents and that these differences occur in all nine subscales of the instrument. It was found that subjects with autismspectrumdisorder hadmore difficulty in processing sensory information compared to subjects of the typical population, especially in the domain of tactile perception. The results also show that the quality of sensory information processing in both groups of respondents improved with age. In relation to the respondents' gender, the obtained differences were significant in the domain of the total score of the instrument, in favor of the boys, but this was not observed in the measurements on all subscales. Conclusion. In accordance with the above findings, when creating an individual educational plan, it is necessary to take into account all the specifics of sensory processing of children with autism spectrum disorder.

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

Quantitative sensory profiles of upper extremity chemotherapy induced peripheral neuropathy: Are there differences in sensory profiles for neuropathic versus nociceptive pain?

ABSTRACT Aims The aim of this study was to define the sensory phenotypes of taxane-induced peripheral neuropathy (TIPN) between neuropathic and nonneuropathic symptoms in a breast cancer population to identify future targets for mechanism-based pain management. Methods Participants (n = 48) with stage I–III breast cancer. Self-report questionnaires and quantitative sensory testing were used to assess sensory symptoms. The self-report version of the Leeds Assessment for Neuropathic Symptoms and Signs (S-LANSS) divided the groups into neuropathic and nonneuropathic sensory phenotypes. In total, five visits over approximately 8 months assessed each participant from pre-chemotherapy to 6 months post-chemotherapy. Results Out of 191 nerve assessments, 150 had an S-LANSS <12 defined as “nonneuropathic” and 41 scored >12, which was defined as “neuropathic.” Numeric Pain Rating Scale (NPRS) was analyzed based on percentages of those experiencing 1+ pain (graded 1/10 or higher) versus no pain. The neuropathic group had 82.9% of 1+ pain vs. 28.7% in the nonneuropathic group (odds ratio = 7.49; 95% confidence interval, 2.76–20.3; P = 0.001). The neuropathic group reported impaired function on the Disability of the Arm, Shoulder, and Hand (DASH) questionnaire (P = 0.002). Heat pain threshold resulted in statistical differences for the left hand but not the right hand in the neuropathic group (P = 0.05). No other quantitative data on warm/cool or cold or vibration demonstrated sensory differences between the groups. Conclusions Few differences in sensory profiles measured using quantitative sensory testing (QST) were found. Heat pain thresholds were normalized, possibly suggesting that the neuropathic group retained C-fiber and transient potential vanilloid 1 (TRPV1) function. Participants with neuropathic pain demonstrated significant differences with increased pain and decreased function.

Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake

Residual feed intake (RFI), the difference between actual feed intake and predicted feed requirements, is suggested to impact various aspects of meat quality. The objective of this study was to investigate the molecular mechanisms underpinning the relationship between RFI and meat quality. Technological, sensory and nutritional analysis as well as transcriptome profiling were carried out in Longissimus thoracis et lumborum muscle of pigs divergent in RFI (n=20). Significant differences in sensory profile and texture suggest a minor impairment of meat quality in more efficient pigs. Low RFI animals had leaner carcasses, greater muscle content and altered fatty acid profiles compared to high RFI animals. Accordingly, differentially expressed genes were enriched in muscle growth and lipid & connective tissue metabolism. Differences in protein synthesis and degradation suggest a greater turnover of low RFI muscle, while divergence in connective tissue adhesion may impact tenderness. Fatty acid oxidation tending towards decrease could possibly contribute to reduced mitochondrial activity in low RFI muscle.

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese.

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Identifying varieties best suited to local food systems requires a comprehensive understanding of varietal performance from field to fork. After conducting four years of field trials to test which varieties of ancient, heritage, and modern wheat grow best on organically managed land, we screened a subset of varieties for bread, pastry, pasta, and cooked grain quality. The varieties evaluated were three lines of emmer (T. turgidum L. ssp. dicoccum Schrank ex Schübl) and eleven lines of common wheat (Triticum aestivum L.), including two modern soft wheat varieties, four soft heritage wheat varieties, four hard modern wheat varieties, and one hard heritage wheat variety. A diverse group of bakers, chefs, researchers, and consumers compared varieties for qualities of interest to regional markets. Participants assessed differences in sensory profiles, pasta making ability, and baking quality for sourdough, matzah crackers, yeast bread, and shortbread cookies. In addition to detecting significant differences among varieties for pasta, sourdough, and pastry quality, participants documented variation in texture and flavor for the evaluated products. By demonstrating which varieties perform best in the field, in the bakery, and on our taste buds, these results can support recommendations that strengthen the revival of local grain economies.

A sensory, chemical and consumer study of the peppery typicality of French gamay wines from cool-climate vineyards

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aim&lt;/strong&gt;: Within the protected designation of origin (PDO) Côtes d’Auvergne, Gamay N wines express unique peppery notes that may reflect high levels of rotundone. We investigated the typicality of these wines by determining their sensory, chemical and consumer profiles.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and results&lt;/strong&gt;: Twenty-one Gamay N wines from the 2013 vintage from four French wine-growing areas were assessed by a trained sensory panel (n = 8). Principal component analysis and hierarchical clustering of olfactory data were used to describe differences among regions and to select four wines for a consumer study (n = 87). Gamay N wines from Auvergne had more intense peppery notes and higher rotundone concentrations, two characteristics that showed a significant positive correlation. The large variability in rotundone among the 12 wines from Auvergne was attributed to ethanol content, which was correlated to the rotundone levels in the wines. Those who appreciate wines with a peppery sensory profile were generally managers and professionals who are willing to pay more for a bottle of wine.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: There were differences in sensory profile and rotundone concentrations in Gamay N wines from cool-climate vineyards. We also identified the consumption profile of those who appreciate peppery wines.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: Our results provide a scientific foundation for Auvergne grape growers to promote the typicality of their wines. This research also identifies the key elements for developing the Côtes d’Auvergne wine range and adapting products to consumer profiles.&lt;/p&gt;

Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification

Although grapes subjected to different sugar concentration methods are known to provide also different types of sweet wines, the exact influence of such methods on the sensory properties of the wines is largely unknown. The purpose of this work was to identify differences in sensory profile between young and aged wines obtained from grapes subjected to various sugar concentration techniques. Differences in sensory properties were judged by a panel of trained tasters. Young sweet wines were judged to have a sweeter balance and a dried fruit taste associated to higher global sensory attributes of odour and taste. Some differences in sensory fingerprint were due to their aging in oak barrels, which introduced flavour mainly based on attributes such as vanilla, phenolic, wood, and burnt wood tastes. There were also clear differences between sweet wines obtained by natural grape dehydration and others obtained by fortification with 96 % (v/v) ethanol fit for human consumption: naturally sweet wines were most appreciated than fortified sweet wines, since they were not only ranking higher in honey and dried fruit tastes, but also in overall colour and odour.

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred yoghurts were compared. Homogenization conditions clearly affected the sensory properties of reduced-fat yoghurts, but the effect was highly dependent on fat content. MFz of heat-treated milk yielded products with very different sensory profiles from the conventional yoghurts. For non-fat yoghurts, MFz of heat-treated milk enhanced the perception of buttermilk and soft cheese flavours, and natural yoghurt aroma and flavour, but also increased the intensity of undesirable mouthfeel characteristics such as chalkiness, mouth-dryness and astringency. For low-fat yoghurts, MFz significantly improved creaminess and desirable texture characteristics such as smoothness, cohesiveness, thickness, and oral and spoon viscosity. These differences in sensory profiles, especially textural properties, were partially related to rheological properties, particularly flow behaviour. MFz of heat-treated milk resulted in non- and low-fat yoghurts with higher yield stress, more pronounced hysteresis effect and higher viscosity than those of CH yoghurts of similar fat contents. These findings suggest that microfluidization may have applications for production of high-quality yoghurt with reduced-fat content.

Acceptability of scab‐resistant versus conventional apple cultivars by Polish adult and young consumers

AbstractBACKGROUND: One of the problems in marketing fruit is to increase the share of fruits produced in sustainable agriculture to meet the expectation of ecology‐oriented consumers. Acceptability of such fruits by the consumers is of paramount importance. The objective of this study was to explore the acceptability of three scab‐resistant apple cultivars as compared with three popular conventional cultivars by Polish consumers of various age groups (adults, youngsters and children). Acceptability was tested on apples harvested in two consecutive years (2004 and 2005) after 2 months cold storage. Apple samples were chosen among 22 conventional and scab‐resistant cultivars for their distinctive differences in sensory profiles. Consumers evaluated separately the degree of external (appearance) and internal (flavour and texture) liking of an apple using a 9‐point hedonic scale (children used a 5‐point scale) and completed a questionnaire detailing socio‐demographic and apple‐concerning behavioural questions.RESULTS: The results based on internal liking data have shown that in all age groups, consumers were similarly segmented into three clusters: cluster 1, which liked all cultivars a great deal and equally; cluster 2, which preferred firm, juicy and rather acidic fruits; and cluster 3, which liked sweeter apples with intensive ripe apple flavour and moderate firmness.CONCLUSION: It is concluded that scab‐resistant cultivars with the above sensory characteristics might be accepted by quite a large segment of consumers, in each of the age groups tested. Copyright © 2009 Society of Chemical Industry

Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children

AbstractThe purpose of this study was to evaluate the flavour profile and consumer acceptability of four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars that differed in β‐carotene content. Descriptive sensory profiles of the sweetpotato cultivars were determined using a sensory panel. Consumers in the Lake Zone of Tanzania comprised school children (n = 94) and mothers with preschool children (n = 59). Additionally, mothers gave acceptability scores for how they perceived their children's acceptance. Traditional pale‐fleshed (PFSP) and high‐β‐carotene orange‐fleshed (OFSP) sweetpotato cultivars showed distinct differences in sensory profile. Mean consumer responses indicated that OFSP were more acceptable than PFSP; mothers differed from school children by giving higher acceptance scores. Mothers did not score the perceived acceptability for their preschool children different from themselves. Segmentation appeared to suggest three distinct patterns of consumer acceptability among school children and mothers. The majority gave high acceptability scores to both OFSP and PFSP. Those in the smaller second group gave higher scores to OFSP than to PFSP, while those (particularly school children) in the third segment gave lower scores to the OFSP cultivar Karote DSM. There was evidence that school children and mothers viewed the sweetpotato cultivars differently with respect to fibrous texture. A preliminary storage trial where the sweetpotato cultivars were kept for 12 weeks in pit structures indicated that the acceptability and sensory profile of the cultivars did not differ with storage. Copyright © 2007 Society of Chemical Industry

Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)

AbstractThe purpose of the study was to evaluate the sensory profile and acceptability of six types of fufu (a fermented cassava product) produced by different processes using sensory evaluation and consumer acceptability testing. Fufu samples were selected to evaluate the acceptability of dried fufu flours, which are increasingly being consumed, and compare with a traditional paste and a newly developed paste that produces less environmental waste. Descriptive sensory profiles of the selected samples demonstrated distinct differences in sensory profiles. They were evaluated for consumer acceptance at three demographic locations; Lagos (n = 91), Ibadan (n = 121) and Abeokuta (n = 99), Nigeria. Fufu made from a paste that produced less environmental waste had the highest acceptance scores, followed by flour and paste made by the traditional method and finally the remaining flours. Average consumer liking between the three locations did not differ. Three distinct consumer segments were identified and the number of consumers in these segments differed between the locations. Consumers differentiated fufu made from pastes and from flour. Internal preference mapping indicated that consumers associated the flours with sensory attributes such as sticky texture and raw cassava odour, while pastes were associated with soft texture, and shiny and creamy appearance. Fufu acceptance varies widely among consumers and is related to preferences for distinct fufu flavour profiles. Correlations between consumer acceptance scores and sensory scores appeared to be non‐linear for many attributes but a larger sample size of fufu samples would be necessary to confirm this. The implications of these finding are discussed. Copyright © 2007 Society of Chemical Industry

Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.