Flavor Profile Panel Research Articles

Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging

Flavor of lamb is a major driving factor in eating satisfaction. Dry aging has been used in beef to alter flavor and tenderness. The objective of the research was to determine what affect dry aging had on flavor attributes and the volatile compounds that influence the perception of flavor. Lambs (n = 10) were fed an alfalfa-based concentrate diet for 60 d prior to harvest. Loins were obtained from both sides of the carcass and randomly assigned to an aging treatment; no age (boned and frozen day 0) or 14 d of dry age in cold storage (4°C, 55%RH). Descriptive flavor profile panel evaluated samples and volatile compounds were analyzed from cooked samples. No differences were detected by descriptive flavor panel between fresh and dry aged loin chops for most flavor attributes. However, aged loins were rated saltier than loins not aged. Additionally, aged loin chops tended to have a greater intensity score for mutton and green attributes. Aldehydes were the greatest proportion of the volatile aroma compound chemical classification recovered and identified from the lamb samples. Dry-aged lamb loins yielded greater thiobis-methane (a sulfurous, fishy aroma) than loins without ageing. As expected, muscle fiber tenderness as evaluated by sensory panel was greater for aged loin chops than no age (12.7 and 10.0, respectively). Aged loin chops tended to be juicier as well. Aging in aerobic conditions for up to 14 d can improve tenderness in lamb without significantly impacting flavor, however, there is a tendency to increase the mutton and green flavors with dry aging.

Taste and odour testing: how valuable is training?

Correct identification of specific tastes and odours in a water supply can be a powerful tool in identifying the cause of the problem and facilitating rapid remediation. While taste and odour identification can be achieved by laboratory testing, consumer involvement is not only worthwhile as a public education exercise but can also indicate tastes and odours to which the public do not object. Interpretation of taste and odour results is a complex process. The Australian Water Quality Centre (AWQC), based in Adelaide, South Australia, has established a flavour profile panel, trained in Flavour Profile Analysis (FPA). This group was chosen to carry out a survey of tastes and odours present in selected Australian water supplies and laboratory treated water and bottled water. The waters were also assessed by a group of untrained volunteers to simulate the responses of consumers. In two series of tests there were significant differences in responses between the groups with respect to the intensity of the tastes and odours detected. In both instances the responses by the trained group were more consistent, making interpretation of results more straightforward. In the second series of tests the panellists were also asked their personal preferences. The results showed in general the preferred waters were those with minimal taste and odour and this was generally irrespective of the type of taste and odour present.

Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation

The objective of this study was to evaluate the effects of supplementing vitamin E into the diets of finishing cattle on quality characteristics of beef pumped with a phosphate/salt solution (enhanced) the cooked and held in a simulated foodservice situation. Twelve steers were fed either a control (E−) diet or a diet supplemented with dl-α-tocopheryl-acetate (E+). Paired clod roasts were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% phosphate in the finished product. Following injection, clods were allowed to equilibrate then frozen. A flavor profile panel evaluated texture attributes and aroma characteristics of roasts immediately after cooking and after 1 and 2 h of hot-holding. Pumping improved taste and textural attributes of the hot-held clod roasts. Dietary vitamin E supplementation reduced thiobarbituric acid reactive substances (TBARS) from ∼0.61 to ∼0.42, but over the 2-h time period, did not significantly improve aroma quality of beef roasts.

The relationship of chemical components to flavor attributes of bacon and ham

Cured and smoked hams and bacon from 80 pigs were chemically analyzed for specific components (fat, sodium (Na), potassium (K), chloride (Cl) and nitrite (NO 2)). In addition, complete flavor profiles were obtained on them using a highly trained flavor profile panel. Fat content hastened the perception of the appropriate salty taste in ham. It was also positively related to the intensities of an appropriate fatty aftertaste in bacon and an inappropriate metallic aftertaste in ham, and negatively related to the intensity of an inappropriate metallic aromatic in ham. Both Na and Cl were negatively related to flavor amplitude, due to positive relationships with an inappropriate unidentifiable off aromatic and aftertaste in both ham and bacon and an inappropriate sour taste and aftertaste in bacon. However, it is possible these adverse effects on flavor resulted from the particular cure mixture used or direct injection of liquid smoke. As expected both Na and Cl hastened the perception of the appropriate salty taste and were positively related to the intensity of this taste. They were also positively related to the intensities of the appropriate smoke aromatic and aftertaste in ham. K delayed perception of the appropriate smoke aromatic and was negatively related to its intensity in ham. It was also negatively related to the intensities of the appropriate salty taste and aftertaste in both ham and bacon, the appropriate sweet aftertaste in bacon, and the inappropriate astringent mouthfeeling in ham. K also hastened the perception of the inappropriate bitter taste in bacon. In ham, NO 2 was positively related to the intensities of the appropriate sweet taste and aftertaste and negatively related to the intensities of the inappropriate sour taste and aftertaste. Composite results demonstrate the influence of specific chemical components on the flavor attributes of ham and bacon, indicating salt content may be reduced, without substitution, to provide a beneficial influence on flavor.

A chemical and sensory study of odour compounds in the Athabasca River, Alberta, Canada

As of early 1993, the Athabasca River received effluent from one bleached kraft pulp mill (Mill A), three chemithermomechanical pulp and paper mills, one oil sands extraction and upgrading plant and a number of municipal effluents. In the latter half of 1993 a second bleached kraft pulp mill (Mill B) began operation midway along the river. An investigation was carried out to characterize the odours in the river water using both chemical and sensory methods, in a pre- and post-operational study of the second bleached kraft mill. Both surveys were carried out under ice during low flow conditions. Samples were analysed by gas chromatography-mass spectrometry after extraction using a closed-loop stripping apparatus (CLSA). In addition, sensory analysis by flavour profile panel and olfactory gas chromatography of the CLSA extracts were performed. In 1993 all analytical methods confirmed that compounds characteristic of bleached kraft mill effluent were detectable for more than 950 km downstream from Mill A and that this effluent was the major source of odour to the Athabasca River. Chemical and sensory results for 1994 samples (collected after Mill B began operation) indicated a decrease in the impact of Mill A compared with the 1993 survey. The Mill B effluent had distinctive odour but its impact on the river was difficult to detect due to dilution and background odour from the Mill A effluent.

Evaluation of odour removal by pilot-scale biological treatment process trains during spring runoff in an ice-covered river

Biological water treatment has been shown to effectively remove biodegradable organic matter, chlorinated by-products and ozonation by-products from drinking water during a large pilot-scale study for the American Water Works Association Research Foundation using the North Saskatchewan River, at Edmonton. In addition to studying total organic carbon, assimilable organic carbon, chlorine demand, haloacetic acid formation potential, trihalomethane formation potential, adsorbable organic halide formation potential, chloral hydrate and aldehydes, this study used a flavour profile panel to follow the removal of odour through different process trains involving biological treatment during the annual spring runoff which has historically caused odour incidents in the water supply. Over the 5-week period of the study, the raw water was found to develop from a very mild grassy odour to a strong odour, variously characterized as septic, manure, musty, earthy and hay-like. The odour persisted and changed character to varying degrees through the various process trains under study. The results verified the futility of relying on a strictly oxidative treatment like ozone for odour removal as well as showing that biological treatment using granular activated carbon could produce an essentially odour-free effluent during a transient raw-water odour event.

A chemical and sensory study of odour compounds in the Athabasca River, Alberta, Canada

As of early 1993, the Athabasca River received effluent from one bleached kraft pulp mill (Mill A), three chemithermomechanical pulp and paper mills, one oil sands extraction and upgrading plant and a number of municipal effluents. In the latter half of 1993 a second bleached kraft pulp mill (Mill B) began operation midway along the river. An investigation was carried out to characterize the odours in the river water using both chemical and sensory methods, in a pre- and post-operational study of the second bleached kraft mill. Both surveys were carried out under ice during low flow conditions. Samples were analysed by gas chromatography-mass spectrometry after extraction using a closed-loop stripping apparatus (CLSA). In addition, sensory analysis by flavour profile panel and olfactory gas chromatography of the CLSA extracts were performed. In 1993 all analytical methods confirmed that compounds characteristic of bleached kraft mill effluent were detectable for more than 950 km downstream from Mill A and that this effluent was the major source of odour to the Athabasca River. Chemical and sensory results for 1994 samples (collected after Mill B began operation) indicated a decrease in the impact of Mill A compared with the 1993 survey. The Mill B effluent had distinctive odour but its impact on the river was difficult to detect due to dilution and background odour from the Mill A effluent.

Evaluation of odour removal by pilot-scale biological treatment process trains during spring runoff in an ice-covered river

Biological water treatment has been shown to effectively remove biodegradable organic matter, chlorinated by-products and ozonation by-products from drinking water during a large pilot-scale study for the American Water Works Association Research Foundation using the North Saskatchewan River, at Edmonton. In addition to studying total organic carbon, assimilable organic carbon, chlorine demand, haloacetic acid formation potential, trthalomethane formation potential, adsorbable organic halide formation potential, chloral hydrate and aldehydes, this study used a flavour profile panel to follow the removal of odour through different process trains involving biological treatment during the annual spring runoff which has historically caused odour incidents in the water supply. Over the 5-week period of the study, the raw water was found to develop from a very mild grassy odour to a strong odour, variously characterized as septic, manure, musty, earthy and hay-like. The odour persisted and changed character to varying degrees through the various process trains under study. The results verified the futility of relying on a strictly oxidative treatment like ozone for odour removal as well as showing that biological treatment using granular activated carbon could produce an essentially odour-free effluent during a transient raw-water odour event.

The effects of castration, preslaughter stress and zeranol implants on beef: Part 2—Cooking properties and flavor of loin steaks from bovine males

A total of 144 male crossbred calves were allocated to four castration or implant treatments (unimplanted bulls; unimplanted steers; bulls implanted with zeranol at 100 days of age and reimplanted at intervals of 69, 93 and 56 days thereafter; bulls implanted with zeranol at 168 days of age and reimplanted at intervals of 93 and 56 days thereafter) and two preslaughter shipping treatments (minimum preslaughter stress, with cattle shipped and slaughtered within 4 h of leaving the feedlot pen; normal preslaughter stress, with cattle mixed, trucked 160 km, and slaughtered up to 24 h after leaving the feedlot pen). These cattle were slaughtered and striploin steaks were removed after 6 days of post-mortem aging. Evaluations of these steaks were then conducted using both an experienced laboratory taste panel and a highly trained professional flavor profile panel. Results indicated that: (1) steaks from bulls had higher cooking losses than their counterparts from steers, when minimum preslaughter stress was applied; and required longer cooking times under both preslaughter handling treatments; (2) steaks from unimplanted bulls had greater cooking losses and required longer cooking times than their counterparts from implanted bulls under normal preslaughter stress, but not under minimum preslaughter stress; (3) higher proportions of bull steaks than steer steaks contained inappropriate flavor character notes, under both minimum and normal levels of preslaughter stress; (4) both castration and preslaughter handling affected the intensity and order of appearance of specific flavor character notes; (5) the level of preslaughter stress significantly influenced the detection of specific flavor character notes in steaks from both bulls and steers; (6) steaks from steers under minimum preslaughter stress were rated significantly higher in flavor amplitude than their counterparts from bulls when under normal preslaughter stress, and steaks from steers under minimum preslaughter stress received higher flavor desirability scores than steaks from bulls under both minimum and normal preslaughter stress; (7) zeranol implants influenced the appearance and the order of appearance of specific flavor character notes under both minimum and normal levels of preslaughter stress; (8) both zeranol implants and the length of time animals were implanted appeared to increase the intensity of certain inappropriate character notes, and to decrease the intensity of certain appropriate character notes; (9) steaks from implanted bulls received lower flavor amplitude ratings than their counterparts from unimplanted bulls under normal preslaughter stress, but not under minimum preslaughter stress; (10) the level of preslaughter stress influenced both the appearance and order of appearance of specific flavor character notes in both implanted and unimplanted bull steaks; (11) the intensities of certain flavor character notes were influenced by differences in the level of preslaughter stress in both implanted and unimplanted bull steaks, and higher levels usually resulted in inappropriate character notes being more intense; (12) steaks from bulls in both implant groups received lower flavor amplitude ratings when normal preslaughter stress was applied, clearly indicating the deleterious effect of the combination of zeranol implants and normal preslaughter stress on bull beef flavor; and (13) the deleterious effect of the combination of zeranol implants and normal preslaughter stress on bull beef flavor could not be explaind on the basis of greater production of ‘dark cutting’ beef.

Tastes and Odors: The Flavor Profile Method

Flavor profile analyses have been used by The Metropolitan Water District of Southern California to assist in detecting, controlling, and understanding off‐flavors in drinking water. This method has proved to be better than the traditional threshold odor number determination. A flavor profile panel has been selected and trained in the method, and a library of reference materials has been developed. Applications have included assessments of: earthy flavors caused by geosmin and 2‐methylisobomeol (microbiological metabolites); differences in waters disinfected with chlorine and chloramines; and medicinal off‐flavors in finished waters.

Modeling of Roasted Peanut Flavor for Some Virginia-Type Peanuts from Amino Acid and Sugar Contents

Prediction of sensory scores of roasted peanuts through analysis of the chemical components of raw peanuts is a goal of current research. Thirty samples of Virginia-type peanuts selected for wide variation in flavor precursors (amino acids and sugars) were roasted and evaluated by the Critical Laboratory Evaluation Roast (CLER) technique and by a flavor profile panel. Stepwise MAXR procedure was used to develop mathematical models for predicting both CLER scores and roasted peanut flavor ratings for the flavor profile. The best 10 variable model for predicting CLER scores had an R2 of 0.969. A good fit (R2= 0.762) was obtained for predicting CLER score from only raw peanut data. The best 10 variable model for predicting roasted peanut flavor gave an R2 of 0.928.

EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES

ABSTRACTThe objective of this investigation was to determine the quality advantages, if any, of curing whole sweet potatoes prior to marketing during the harvest season. Freshly harvested sweet potatoes were washed, graded, and boxed for shipment and then cured at 30°C and 90% RH for 0, 4 or 7 days prior to shipping. Preparations were timed so that all treatments could be shipped on the same pallet. During 2 yr a total of 8 shipments were made to northern cities (500–600 miles) by truck. Sample potatoes were evaluated by a trained flavor and texture profile panel and by analytical methods. Results indicated that curing for either 4 or 7 days developed a product that was superior in both flavor and texture. Viscosity of purees was lower for cured than for uncured sweet potatoes. Curing slightly reduced ascorbic acid content.

Sensory Characteristics and Thiamin Content of Frozen-Stored and Unfrozen Cured-Cooked Pork and Turkey

Unfrozen and frozen-stored (6 to 8 weeks) turkey and pork hams were heated to an internal temperature of 55 C. Cooking losses, thiamin content, and percentages of fat and moisture were determined. Slices were evaluated by two separate panels: a rating panel and a flavor profile panel. Frozen-stored hams had greater cooking losses, slightly less thiamin, greater stale flavor, less meaty flavor, and were less juicy and tender than unfrozen ones. Pork hams had greater cooking losses, more thiamin, and sensory characteristics different from turkey hams.

EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES

ABSTRACTBeef patties containing four soy and four salt levels were evaluated by both rating and flavor profile panels. Textured soy decreased meaty aroma and flavor, and saltiness in samples containing 1.2g salt but increased cereal‐like aroma and flavor as determined by the rating panel. Salt caused few changes in meaty and cereal‐like aroma but generally increased meaty flavor, saltiness and desirability scores and decreased cereal flavor in several cases. Juiciness was not affected by adding salt or soy. Results of the flavor profile panel were similar to the rating panel findings. Salt masked the cereal flavor in some cases and increased it in others. Salt decreased oily mouthcoating and a bloody, salty, metallic (BSM) flavor note, altered the mouthfeel of various samples, and shortened the aftertaste duration and BSM note. Adding soy decreased oily mouthcoating, changed the mouth feel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.

SENSORY EVALUATIONS OF ROASTS FROM BOARS, BARROWS, GILTS AND OVARIECTOMIZED GILTS

ABSTRACTRoasts from littermate boars, barrows, gilts and ovariectomized gilts were evaluated by a rating panel and a flavor profile panel. Generally, roasts from boars and barrows had more animal‐like aroma and flavor and were less juicy, tender, and desirable than roasts from gilts and ovariectomized gilts as scored by the rating panel. The profile panel noted an animal aroma in all samples. None of the samples were scored “undesirable” overall by the rating panel.

UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI

ABSTRACTCooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product.

QUALITY AND STABILITY OF SOME FREEZE‐DRIED FOODS IN “ZERO” OXYGEN HEADSPACE

SUMMARY— Excellent retention of fresh flavor quality in a series of freeze‐dried foods of plant and animal origin was achieved in “zero” oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a palladium catalyst. Freeze‐dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability. The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen‐sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as 0.5% oxygen within 1 month at 100°F reflected in the lower scores given by a technological panel. A flavor profile panel reported that all the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and flavor amplitudes after storage at 100°F for 6 months comparable to the original products. Randomly selected untrained consumer test panels preferred the foods packed in “zero” oxygen to those in 2% oxygen after brief storage at 100°F. This preference persisted throughout the test year.