Taste Intensity Research Articles

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.

The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5'-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.

Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim

Zanthoxylum Bungeanum Maxim. is widely used in the food seasoning industry because of its remarkable numbing taste and fragrance. But Z. bungeanum also tastes bitter, affecting its flavor quality. It is urgent to study the method of masking the bitter taste of Z. bungeanum. With Z. bungeanum oleoresin (ZBO) as the research object, the masking effect of different bitter masking agents on the bitter taste intensity of Z. bungeanum using sensory evaluation was investigated. Moreover, the masking rule of the bitter masking agents was studied in this paper. The results showed that acesulfame-k, aspartame, sucrose, NaCl, sodium glutamate, AMP, glycine, and sucralose had a good effect on the bitter masking of ZBO. Furthermore, acesulfame-k had the lowest addition and the satisfying masking effect. The results of this study could provide an experimental basis for the broad application of Z. bungeanum in the food industry, such as the development of new flavors.

Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity.

The aim of this pilot study was to determine the effect of individual complex carbohydrate taste sensitivity on cycling performance with complex carbohydrate oral rinsing. Ten male participants completed five cycling time trials in a fasted state with a seven-day washout period between each trial. Participants completed a fixed amount of work (738.45 ± 150.74 kJ) as fast as possible on a cycle ergometer while rinsing with an oral rinse for 10 s every 12.5% of the trial. An oral rinse (maltodextrin, oligofructose, glucose, sucralose or water control) was given per visit in a randomised, crossover, blinded design. Afterwards, participants had their taste assessed with three stimuli, complex carbohydrate (maltodextrin), sweet (glucose) and sour (citric acid), using taste assessment protocol to determine individual taste sensitivity status. Participants were subsequently grouped according to their complex carbohydrate taste sensitivity and complex carbohydrate taste intensity. There were no significant effects of the oral rinses on cycling performance time (p = 0.173). Participants who did not have improvements in exercise performance with the maltodextrin rinse experienced a stronger taste intensity with complex carbohydrate stimuli at baseline (p = 0.047) and overall (p = 0.047) than those who did have improvements in performance. Overall, a carbohydrate oral rinse was ineffective in significantly improving cycling performance in comparison with a water control. However, when participants were grouped according to complex carbohydrate taste intensity, differences in exercise performance suggest that individual sensitivity status to complex carbohydrates could impact the efficacy of a carbohydrate-based oral rinse.

Effect of kuratsuki Bacillus and Priestia on Taste of Sake

The co-cultivation of sake yeast (AK25, K901, K1401, or K1801 strain) and the kuratsuki Bacillus A-10 and/or Priestia B-12 strains in koji solution was performed to demonstrate the effects of these two kuratsuki bacteria on sake taste. The results showed that the Brix and acidity patterns of sake preparations produced with and without these kuratsuki bacteria were very similar. This indicated that the addition of these kuratsuki bacteria did not inhibit ethanol fermentation or organic acid production by sake yeast. A taste recognition device showed that the effects of these kuratsuki bacteria on the saltiness and sourness of sake were greater than those on other taste properties. Astringency stimulation and saltiness of sake produced using the sake yeast K901 were increased by Bacillus A-10 and decreased by Priestia B-12. Except for these two cases, the taste intensities of sake preparations produced with the Bacillus A-10 and Priestia B-12 strains were very similar, but differed from those of sake produced with kuratsuki Kocuria. These results support our hypothesis that the flavor and taste of sake can be controlled by utilizing the interactions between kuratsuki bacteria and sake yeast. For crating the desired sake taste, a combination of kuratsuki bacteria and sake yeast should be considered.

Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels

Barrel-aging is one of the most influential unitary operations in wine-making that impact on the chemical and sensorial features of wines. High commercial value and short service life of barrels have stimulated the development of alternative products that allow barrel-reuse. In this study the effects of barrel scraping, addition of “ZigZag” inserts and addition of “BarrelStave” inserts on the phenolic composition (HPLC analysis and sensory assessment) of a Carménère wine were compared with one another. Wines aged in new barrels or in “ZigZag”-fitted or in barrels inserted with “BarrelStaves” showed similar higher contents of vanillic acid, vanillin, ellagic acid and ellagitannins compared to wines aged in either used or scraped barrels. The latter two wines showed higher flavanol contents. However, the observed differences in the phenolic profiles of wines between the various treatments were attenuated or suppressed towards the end of the study. Sensorially, wines aged in new barrels stood out for differential olfactory and taste intensities. Wines aged in new barrels or in “ZigZag”-fitted used barrels were similarly preferred by tasters, thus supporting the use of alternative oak wood renewers to extend the lifespan of barrels.

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme), at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. In cheeses at the age of 7, 60, and 150 days, pH, the degree of proteolysis, the content of peptides with a mass of 1–5 kDa, and the compressive stress at fracture were determined. Cheeses produced with a dose of MCE of 5,000–6,000 IMCU/100 kg of milk had a substantially (p<0.05) lower pH compared to cheeses made with doses of MCEs of 1,500–3,000 IMCU/100 kg of milk. At the same time points, there were no significant differences (p>0.05) in the degree of proteolysis between cheeses made using diverse types of MCEs at the same dose. The exceptions were cheeses produced with Chy-max Supreme, which had a substantially (p<0.05) lower level of proteolysis. Sensory assessment of the bitter taste intensity in cheeses is proportional to the content of peptides with a molecular weight of 1–5 kDa. With an increase in the MCE dose, the content of peptides with a molecular weight of 1 to 5 kDa increases in cheese. Chy-max Supreme forms the least number of bitter peptides in cheeses (p<0.05). There are no significant differences (p<0.05) in the magnitude of the compressive stress at fracture between the cheese variants produced with the same MCE doses of diverse types at the same time points.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Intensity and Appreciation of Sweet Taste Solutions Are Modulated by High-Intensity Aerobic Exercise in Adolescent Athletic Males.

Exercise seems to influence taste, but the effect of exercise on specific tastes is still to be elucidated among youths. Athlete boys aged 14-16years were recruited. Participants (n = 19) ages ranged 14.7 (0.7)years, weight 59.6 (7.8)kg, and height of 173.4 (7.9)cm. Distinct taste tests were administered using low and high concentrations of sweet, salty, and bitter solutions before and after a 30-minute aerobic exercise session (70%-90% of estimated maximal heart rate). McNemmar tests, standard paired t tests, Wilcoxon signed-rank tests, and Cohen d effect size tests were used to analyze taste identification, intensity, and appreciation. There were no significant differences in taste identification capacities after exercise. Participants perceived more intense (P = .037) and appreciated better (P = .004) the low-concentration sweet solution after exercise. Taste appreciation was increased for the high-concentration sweet solution (P = .009) after exercise. Effect sizes were moderate (0.516-0.776). Possible effects were noted for the intensity of salty solutions (P = .0501 and .0543). Following an exercise session, participants had increased perceived intensity and appreciation of sweet solutions. This adds new insights into how exercise influences taste in youths, a topic less documented compared with adults, suggesting further research into its impact on dietary choices is needed.

Taste and odor interactions after metabolic surgery.

Most patients report "taste" changes after undergoing metabolic surgeries. Yet, most studies that used validated sensory evaluation techniques, including ours, found no changes in perceived taste intensity from before to after surgery. However, we assessed participants with pure gustatory stimuli and after an overnight fast, which raises questions about whether patients' self-reported "taste" changes are due to conflating changes in retronasal smell/"flavor" with taste changes or whether they only manifest during the fed state. To investigate this, we conducted a cross-sectional study comparing sensory responses in women who underwent metabolic surgery 2 to 6 yr ago (n = 15) with 2 nonoperated control groups: one with a body mass index (BMI) equivalent (n = 15) and one with a healthy BMI (n = 15). Participants attended 2 sessions, one fed and one fasted. Using a sip-and-spit method, women tasted liquid samples containing gustatory and olfactory stimuli and puddings with varying fat content with and without nose clips. They used separate general labeled magnitude scales to rate their perceived intensity of taste, smell, flavor, and liking. Mixed ANOVAs indicated that the surgery and BMI equivalent groups rated retronasal smell intensity of coffee stronger than the healthy BMI group (P ≤ 0.015). However, there were no differences in taste/flavor intensity or liking ratings among groups. Additionally, feeding conditions did not significantly affect perceived intensity ratings. Our findings suggest that changes in the sensory-discriminatory component of taste or taste-odor interactions are not significant contributors to dietary modifications following metabolic surgery.

Oral stimulation with glucose and fructose, but not sucrose, accelerates gastric emptying in humans.

Postprandial regulation of the gastric emptying (GE) rate plays an important role in food intake. Although oral sweetening with glucose may accelerate GE, the effects of different sweetness intensities of glucose (10% and 20%, w/v) and other energy sweeteners (e.g. fructose and sucrose) remain uncertain. The purpose of this study was to determine the effects of different glucose concentrations (Experiment 1) and different sugars with the same sweet taste intensity (Experiment 2) on postprandial GE. In both experiments, after ingesting a 200 kcal carbohydrate solution containing 50g of maltodextrin, participants repeatedly sipped, but did not swallow, one of three (water, 10% and 20%, w/v glucose) or four (water and equally sweet 20%, w/v glucose, 12%, w/v fructose, and 14%, w/v sucrose) solutions for 1min every 5min over a 30min period. GE was evaluated by measuring the temporal change in the cross-sectional area of the gastric antrum using ultrasound. In Experiment 1, oral stimulation with 20% (w/v) glucose resulted in greater GE than the control stimulus (i.e. water), but the effect of stimulation with 10% (w/v) glucose on GE was not different from that of the control stimulus. In Experiment 2, stimulation with 20% (w/v) glucose or 12% (w/v) fructose resulted in greater GE than the control stimulus. However, the effect of stimulation with 14% (w/v) sucrose on GE did not differ from that of the control stimulus. Consequently, oral stimulation with glucose or fructose solutions of moderate to high sweetness following a meal facilitates postprandial GE.

Driven to Snack: Simulated Driving Increases Subsequent Consumption

When individuals eat while distracted, they may compensate by consuming more afterwards. Here, we examined the effect of eating while driving, and explored potential underlying mechanisms. Participants (N = 116, 73.3% female) were randomly allocated to complete a driving simulation (distraction condition) or to watch someone else drive (control condition) while consuming 10g (50.8 kcal) of potato chips. Afterwards, participants rated the taste intensity and hedonic experience, reported stress levels, and were then given the opportunity to eat more chips. As hypothesized, participants consumed more chips after the driving simulation. Stress levels were higher in the driving compared to control condition, but were inversely related to consumption amount, ruling out stress as explanatory mechanism. Saltiness ratings differed between the driving and passive viewing condition, only when controlling for stress. The current findings converge with earlier work showing that distracted eating can drive overconsumption, which in turn can lead to long-term health implications. Limitations, implications and potential directions are discussed.

Labeled Hedonic Scale for the Evaluation of Sensory Perception and Acceptance of an Aromatic Myrtle Bitter Liqueur in Consumers with Chemosensory Deficits

Spices and herbs improve sensory perception and acceptance of foods in subjects with chemosensory deficits. Our study demonstrated that aromatic spices/herbs greatly influenced the sensory perception of an aromatic myrtle bitter liqueur (Mirtamaro) in consumers with olfactory and gustatory deficits. Mirtamaro was obtained by infusion of myrtle leaves/berries and a blend of Mediterranean herbs/plants. We initially evaluated differences in gustatory and olfactory perception of pure stimuli in controls (n = 158), subjects with hyposmia (n = 111 participants), and hypogeusia (n = 34). Subjects with hyposmia and hypogeusia showed a marked reduction in odor threshold, discrimination, and identification, while a noticeable compromise in the perception of basic taste modalities (bitter, salty, sour, and sweet) was detected in participants with hypogeusia. Then, in a subpopulation (n = 111) we evaluated differences in the perception of odor and taste pleasantness, intensity, and familiarity of Mirtoamaro. No significant differences emerged, by a labeled hedonic Likert-type scale, in the perception of Mirtamaro odor and taste in subjects with hyposmia and hypogeusia compared to controls. All groups described similar bitter liqueur sensory attributes, qualifying the use of aromatic herbs/plants as a strategy to enhance sensory perception and acceptance of foods in subjects with chemosensory deficits.

Dietary taste patterns and diet quality of female nurses around the night shift

PurposeNight shift workers are at risk of making poor food choices: e.g. sleep deprivation may lead to higher food intake with innate preferred tastes, such as sweet, savoury and fatty foods. Therefore, better insight in dietary taste patterns of night shift workers may improve the understanding of their food choices.MethodsThis observational study assessed dietary taste patterns of 120 female night shift working nurses and compared them to 307 women of a reference population. Dietary intake, assessed with 24-h dietary recalls, was combined with a taste intensity database, including taste profiles of 557 foods. The contribution to the daily intake of 6 taste clusters was assessed: fat, neutral, sweet/fat, sweet/sour, salt/umami/fat and bitter.ResultsDuring night shifts, nurses consumed a significantly higher energy percentage (en%) of ‘neutral’ (5.9 en%), ‘sweet/sour’ (8.1 en%) and ‘sweet/fat’ (6.5 en%) tasting foods and a lower en% of ‘fat’ (− 17.1 en%) and ‘bitter’ (− 2.1 en%) tasting foods than outside the night shift. They consumed a larger en% from foods with a ‘sweet/sour’ (1.9 en%) taste and a lower en% from foods with a ‘bitter’ (− 2.1 en%) taste than the reference population, irrespective of age, BMI and smoking status. A higher en% and gram% of ‘fat’ tasting foods and a higher gram% ‘fat/salt/umami’ tasting foods were associated with lower diet quality.ConclusionOur results only partly support our hypothesis that nurses would select foods with more innate taste preferences. In addition, fat and savoury tasting foods were negatively associated with their diet quality.

Postprandial hyperglycemia in patients with type 2 diabetes is reduced by raw insoluble fiber: A randomized trial

Background and aimsA lower risk of type 2 diabetes mellitus (T2DM) is associated with the intake of insoluble fiber. This contradicts the postulate that insoluble fibers do not decrease postprandial glycemic response and that only viscous gel-forming soluble fibers would do this. This study aimed to investigate the effect of a dose of insoluble fibers that meets dietary recommendations on postprandial hyperglycemia in T2DM patients. Methods and resultsThis is a randomized crossover clinical trial. Nineteen T2DM men randomly ate a balanced breakfast either without (Control) or with prior consumption of insoluble fibers (5.8 g) in the form of 15 g of raw wheat bran (RWB). Glycemia was measured at fasting and 15, 30, 45, 60, 90, and 120 min postprandially. Markers of taste intensity and palatability were assessed after breakfast intake. The glucose peak rise of 87 mg/dL and the incremental area under the curve (AUC) elicited by the breakfast were decreased by RWB (15.80 % and 23.14 %, respectively). Time-to-glucose-peak did not differ between groups. The addition of the RWB to the meal decreased its level of creaminess and tasty and increased the sourness and bitterness. ConclusionsThe postprandial hyperglycemia in T2DM patients in response to complex carbohydrates was decreased by prior intake of a recommended dose of raw insoluble fibers. This antihyperglycemic effect is in accordance with the acarbose-like property of raw insoluble fibres, but not of heated ones (e.g., bread and pasta), to inhibit the activities of the carbohydrate-digesting enzymes alpha-glucosidase/alpha-amylase. Registration number for clinical trialsRBR-98tx28b (https://ensaiosclinicos.gov.br/rg/RBR-98tx28b).

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12–14 g/100 g), K (1–1.5 g/100 g) and Mg (0.3–0.5 g/100 g) and free amino acids such as lysine (28–41 mg/100 g), glutamic acid (20–31 mg/100 g), aspartic acid (20–56 mg/100 g) and arginine (54–109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

Evidence that carbohydrate-to-fat ratio and taste, but not energy density or NOVA level of processing, are determinants of food liking and food reward

This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 foods), or CF ratio (24 foods). They rated the foods for taste pleasantness (liking), desire to eat (food reward), and sweetness, saltiness, and flavour intensity (for analysis averaged as taste intensity). Against our hypotheses, there was not a positive relationship between liking or food reward and either energy density or level of processing. As hypothesised, foods combining more equal energy amounts of carbohydrate and fat (combo foods), and foods tasting more intense, scored higher on both liking and food reward. Further results were that CF ratio, taste intensity, and food fibre content (negatively), independent of energy density, accounted for 56% and 43% of the variance in liking and food reward, respectively. We interpret the results for CF ratio and fibre in terms of food energy-to-satiety ratio (ESR), where ESR for combo foods is high, and ESR for high-fibre foods is low. We suggest that the metric of ESR should be considered when designing future studies of effects of food composition on food reward, preference, and intake.

Innovative meat products from non-traditional sources

This scientific article presents a study on the quality and organoleptic characteristics of roasted venison meat as a potentially promising raw material for producing high-quality food products. The research encompasses an analysis of parameters such as appearance, consistency, aroma, taste, and juiciness. The study's results reveal that venison meat possesses a distinct gamey flavor and aroma, characterized by high taste intensity and meat firmness. The overall quality rating of the finished product stands at 4.82 points, with taste receiving a lower score compared to other attributes. The study also explores the influence of stress on the animal before slaughter on the pH level and moisture-holding capacity of venison meat. Furthermore, the article discusses the importance of monitoring the levels of heavy metals, such as lead and cadmium, in food products and confirms that the levels of these metals in venison meat comply with food safety standards. These findings are critical for ensuring consumer safety and determining the suitability of venison meat for consumption. The research also examines the prospects of using venison meat for delicacy production, leveraging its unique taste and aroma. It substantiates the advantages and limitations of utilizing this type of meat to pique consumer interest in new food products and expand the market. Finally, the article underscores the importance of further research into the quality and safety of venison meat, as well as the development and adherence to sanitary and technological procedures during the processing of venison carcasses to ensure a high-quality and safe end product. This scientific article sheds light on essential aspects of utilizing venison meat as a raw material for food production and contributes to a broader understanding of the potential of this type of meat in the food industry. The research findings make a significant contribution to comprehending the organoleptic properties of venison meat, its quality, and safety, which are pivotal for both producers and consumers.

Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves

The degree of withering significantly affected the formation of tea quality. This study analyzed the effects of light withering (LW), moderate withering (MW) and heavy withering (HW) on tea quality jointly by transcriptome and metabolomics. It was found that LW was more beneficial in increasing gene expression of the ko00500, ko00511, ko00940, ko00944, ko00941, ko00740 and ko02010 pathways in tea leaves, thereby increasing the content of quinones, phenolic acids, lignans and coumarins, and flavonoids; MW was more beneficial in increasing gene expression of ko00500, ko00511, ko00130, ko00380 and ko00520 pathways, thereby increasing the content of terpenoids, organic acids and lipids. The aroma intensity was highest in moderately withering tea leaves and bitterness intensity was highest in lightly withering tea leaves, while the intensity of mellowness, fresh and brisk taste was significantly higher in MW and LW than in HW. This study provides an important basis for guiding the processing of Wuyi rock tea with different flavors.

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in salt-heterogeneous burger patties could evoke a more intense perception of sensory flavours compared to a burger matched in overall salt content but with a homogeneous salt distribution. The study material consisted of one patty batch with a homogeneous salt distribution (HM 0.7% NaCl) and six patty batches with an average NaCl content of 0.7% but distributed in six different heterogeneous (HT) salt structures. Sensory profiling and consumer tests in a group of 105 Irish residents were performed. The heterogeneity of salt in beef patties produced significant differences (p ≤ 0.05) among formulations in the intensity of salty taste, salty and beefy aftertaste, and taste uniformity. An analysis of the proximate composition of the burgers showed that the raw burgers did not differ in their moisture, protein, or fat contents, while the cooked ones did not differ in their salt contents. The results of a hedonic assessment of beef burgers with varied spatial distributions of salt did not show any significant differences in the liking of any sensory traits. Our data suggest an alternative approach involving preparing burgers with layers of varied salt concentrations with similar sensory experiences while potentially facilitating lower salt inclusion levels.

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.