Intensity Of Sensory Attributes Research Articles

Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking

Oaxaca cheese or “quesillo” is a popular food in Mexico produced using artisanal and industrial methods. The globalization of flavors and changing consumer trends have given rise to the generation of new foods inspired by traditional foods using molecular cooking techniques. The aim of this study was to compare the dominance and intensity of sensory attributes, emotions, memories and preference for novel Oaxaca cheese products prepared by molecular cooking techniques versus traditional Oaxaca cheese. The Oaxaca cheese-based food products were prepared by molecular cooking techniques: foaming (FOA), spherification (SPH) and gelation (GEL). A total of 100 cheese consumers participated in different sensory tests that included Temporal Dominance of Sensations (TDS), intensity, emotions, memories, and liking. TDS showed that the dominant attribute in the GEL product was creamy flavor. For the FOA product, dominant attributes were creamy flavor, salty taste and milk flavor, and the sensory attributes bitter taste, whey flavor and milk flavor were dominant in the product prepared by SPH. Regarding emotions and memories, products prepared by GEL elicited in consumers seven negative memories and one emotion and three positive memories. The product prepared by SPH elicited in consumers six negative emotions and one positive emotion and memory. GEL and FOA products (with the highest sensory similarities to traditional cheese) were located in a preference region between 40 and 80% with a total of 17 consumers, whereas the SPH product was located in the lowest preference region (0–20%).

Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study

Terroir is an important concept linking sensory attributes to geographically specific environmental conditions. Whilst typically applied to wine, the concept of terroir could be applied to cider. To investigate the influence of the production region on base cider total phenolic content and sensory attributes, ciders were made using ‘Fuji’ apples sourced from three major apple growing regions in Australia. Total Phenolic Content was measured using a spectrophotometry method recently validated for use in cider. A trained panel performed descriptive sensory analysis by scoring the intensity of 12 pre-determined attributes across the ciders. The intensity of sensory attributes were found to vary significantly between regions. For instance, cider made from apples grown in Stanthorpe was scored significantly higher than ciders made from apples sourced from Batlow and Huon Valley for the attribute ‘Alcoholic’. Cider made with apples from Batlow was scored significantly higher for the attribute ‘Yeasty’ compared to cider made using apples from the Huon Valley. Cider made with apples from Stanthorpe had significantly greater total phenolic content, titratable acidity, sugar content and alcohol by volume than the two other locations. These results suggest that terroir can influence apple cider, as ciders were able to be differentiated by sensory analysis based on the geographical region from where the apples were grown.

Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur

Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.

Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu

The development of Java tea extract-based functional drink as a new concept of “Jamu” drink has been carried out since 2006. However, there was no consumer preference survey, hence this study was conducted. This research aimed to identify the factors that influence consumer preferences on buying “Jamu” specify the intensity of sensory attributes of ideal “Jamu” accordingly in the Bogor area. This would allow pursuing the final target to determine the consumer acceptance towards concentrate Java tea extract-based functional drink as a Jamu. A chi-square analysis was performed to determine the relationship between the respondent’s demographic factors and consumer preferences for Jamu. The demographic factors showed a significant association with consumer preferences for Jamu at a significance level of 5 %. Each demographic factor had a different influence on consumer preferences. The intensity of the sensory attributes of concentrated Java tea extract-based functional drinks was significantly incompatible with an ideal Jamu, according to Wilcoxon test results. This result showed that consumers did not consider the developed concentrate having Jamu criteria sensorically. The intensity of sweetness and astringency that met the consumer preference, orange aroma, and freshness attribute at high intensity, plus the unpleasant sensory characteristics of Jamu which could not be detected in the product might provide the product’s strengths that make the developed product potentially acceptable by market.

Evaluasi Profil Sensori Abon Ikan Jenis Pelagis Besar Menggunakan Metode Rate-All-That-Apply (RATA)


 
 
 This research aims to determine the sensory profile of commercial shredded large pelagic fish based on consumer acceptance and the intensity of sensory attributes that determine consumer preference using the Rate All That Apply (RATA) method. Six shredded products that were used as samples were tested in one sampling session by 65 panelists. This research was designed to create a sensory profile using principal component analysis (PCA) and analysis of variance (ANOVA) followed by the Duncan test, determining consumer preferences using Preference Mapping, and then making target market predictions using least square partial regression. The results showed that all products have similarities based on PCA but have different intensity based on ANOVA. The results of the preference mapping panelist analysis showed that Q products had the highest level of preference with the attributes favored by consumers such as sweet aroma and spices, fibrous and dry texture, and sweet taste.
 
 

Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes

AbstractCATA (check‐all‐that‐apply) questions enjoy high popularity for sensory product characterization with consumers. Amidst extensive methodological characterization, the meaning of term citation frequency has received modest attention only, possibly hindering further uptake. The present research performed a more detailed exploration of the relationship between CATA responses and perceived intensity of sensory attributes. In addition, the following question was addressed: How many consumers are necessary to interpret differences in CATA citation proportions as a proxy of differences in perceived intensity? The present research includes new empirical data from four consumer studies conducted in New Zealand and China under central location test conditions and a re‐analysis of one consumer study. When dealing with samples with clear differences, the percentage of consumers selecting a sensory term for describing samples tended to be linearly correlated to average intensity ratings. A median of 15 consumers was needed for CATA to show good linear correlations with average intensity ratings, and the minimum number of consumers needed to reach the threshold for a good correlation was generally lower than 30.Practical ApplicationsResults add to existing guidelines and say that for sets of sample sets with at least moderate differences in a specific attribute, a minimum of 50 consumers is necessary to obtain reliable sensory characterizations using CATA questions and interpret differences in citation proportions as a proxy for differences in the perceived intensity of that attribute. However, practitioners should be aware of the limitations of CATA questions for measuring attribute intensity, such as studies involving complex terms or samples with subtle intensity differences.

Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds

SummarySoy whey wastewater generated from tofu production contains rich nutrients but has a very short shelf‐life. In this study, salt‐added soy whey was used as the liquid substrate instead of brine for the production of soy whey soy sauce (SWSS), and the sensory description, physicochemical properties, microbial community and volatile compounds were compared with traditional soy sauce (SS). The results indicated that amino nitrogen and reducing sugar were significantly higher in SWSS at the initial fermentation, but physicochemical properties and intensities of sensory attributes were not significantly different in the final product of SWSS and SS. Meyerozyma was the predominant genus at 90 and 120 days, while Candida became the most abundant at the end of fermentation in SWSS. A total of 89 volatile compounds were identified in SWSS and SS, correlation analysis indicated the acetic acid and phenylethyl alcohol were negatively affected by Aspergillus while positively affected by Candida. This study provided a promising and zero‐waste solution to biotransforming soy whey into soy sauce.

Effect of brewing time and duration of listening to Mozart’s symphony on emotions and sensory perception of Wonosari green tea

Mind and body relaxation can be stimulated by consuming tea and enjoying music. While green tea contains L-theanin which stimulate relaxation, music in general may change moods and emotions. This current study aims to determine the effect of listening to Mozart’s symphony number 6.K.43 at fundamental tone F music on emotion and sensory perception when consuming green tea. Three brewing durations (1, 3 and 5 minutes), 3 levels of listening time to the music (1, 3, and 5 minutes) with 4 different treatment techniques. There were 14 trained panellists involved in the study and they were asked to assess 15 sensory attributes including taste, flavour and mouth-feel of Wonosari green tea on Spectrum method. In general it can be concluded that the music mostly enhance the intensity of sensory attributes (p-value<0.05). It is also important to note that positive emotions improved when respondents listening to Mozart’s regardless the duration of listening.

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan fuzhuan brick tea infusion. Ten trained panelists developed a terminology lexicon comprised of eleven aroma and six taste attributes and evaluated the intensities of sensory attributes of each sample by conducting the QDA method. The QDA results showed that seventeen attributes listed in the final lexicon can be used to evaluate the quality of Hunan fuzhuan brick tea infusion properly, among which five aroma attributes, overall aroma, smoky, floral, fermented, and sweet (fruit), and one taste attribute, bitter, were the characteristic attributes to distinguish the differences in the sample qualities. Another panel made up of four professional cuppers evaluated samples by the cupping method to analyze the applicability and accuracy of the lexicon and the QDA method. The results showed that both the cupping method and QDA can be effectively used to evaluate Hunan fuzhuan brick tea quality, and their evaluation results showed high consistency and mutual complementation. This information will be beneficial for developing a sensory evaluation method and quality control for Hunan fuzhuan brick tea.

Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products

Our previous research found that a combination of sensory attribute intensity and emotional responses helps in achieving better understanding of consumer acceptance and preference for basic taste solutions. By applying this finding to beverage samples, this study aimed to develop an optimum model of predicting either overall liking or preference of vegetable juice products based on sensory attribute intensities and emotional responses. One hundred participants (50 females) were asked to look at, smell, and taste five vegetable juice samples. Their emotional responses to each sample were measured through a combination of self-reported emotions, facial expressions, and autonomic nervous system (ANS) responses. Their overall liking and perceived intensities of sensory attributes were also measured. After a break, participants re-tasted all samples and ranked them according to preference. The results showed that emotional responses measured using a self-reported emotion questionnaire and facial expression analysis, along with perceived sensory intensities, performed best in predicting overall liking, while ANS measures made only limited contribution. However, the amount of overall variation attributed to these independent predictors was low in terms of preference rank. Finally, a majority of independent predictors showed neither differences between test and retest sessions nor interactions between session and test product over a period of two weeks. In conclusion, our findings provide empirical evidence that a combination of sensory intensities and emotional responses can better predict consumer acceptance of commercially-available vegetable juice products.

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

Rapid sensory methods have been developed as alternatives to traditional sensory descriptive analysis methods. Among them, Free-Choice Profiling (FCP) and Flash Profile (FP) are two that have been known for many years. The objectives of this work were to compare the rating-based FCP and ranking-based FP method; to evaluate the impact of adding adjustments to FP approach; to investigate the influence of the number of assessors on the outcome of modified FP. To achieve these aims, a conventional descriptive analysis (DA), FCP, FP and a modified version of FP were carried out. Red wines made by different grape maturity and ethanol concentration were used for sensory testing. This study showed that DA provided a more detailed and accurate information on products through a quantitative measure of the intensity of sensory attributes than FCP and FP. However, the panel hours for conducting DA were higher than that for rapid methods, and FP was even able to separate the samples to a higher degree than DA. When comparing FCP and FP, this study showed that the ranking-based FP provided a clearer separation of samples than rating-based FCP, but the latter was an easier task for most assessors. When restricting assessors on their use of attributes in FP, the sample space became clearer and the ranking task was simplified. The FP protocol with restricted attribute sets seems to be a promising approach for efficient screening of sensory properties in wine. When increasing the number of assessors from 10 to 20 for conducting the modified FP, the outcome tended to be slightly more stable, however, one should consider the degree of panel training when deciding the optimal number of assessors for conducting FP.

Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions.

Consumption of coffee has increased rapidly in Korea over the past few years. Consequently, the probability of exposure to chemical hazards presence in coffee products increases. Furan is a heterocyclic compound, formed mainly from Maillard reaction, therefore present in coffee products. This work demonstrated the strategy to reduce the levels of furan in coffee products at individual consumer level, by investigating the levels of furan served in common handling scenarios of coffee in Korea: canned coffee, instant coffee, and brewed coffee. Findings of this study can practically guide industry, government, and consumer agencies to reduce the risk exposure to furan during coffee consumptions.

Visually suboptimal bananas: How ripeness affects consumer expectation and perception

One reason for the significant amount of food that is wasted in developed countries is that consumers often expect visually suboptimal food as being less palatable. Using bananas as example, the objective of this study was to determine how appearance affects consumer overall liking, the rating of sensory attributes, purchase intention, and the intended use of bananas. The ripeness degree (RD) of the samples was adjusted to RD 5 (control) and RD 7 (more ripened, visually suboptimal). After preliminary experiments, a total of 233 participants were asked to judge their satisfaction with the intensity of sensory attributes that referred to flavor, taste, and texture using just-about-right scales. Subjects who received peeled samples were asked after tasting, whereas subjects who received unpeeled bananas judged expectation and, after peeling and tasting, perception. Expected overall liking and purchase intention were significantly lower for RD 7 bananas. Purchase intention was still significantly different between RD 5 and RD 7 after tasting, whereas no difference in overall liking was observed. Significant differences between RD 5 and RD 7 were observed when asking participants for their intended use of the bananas. Concerning the sensory attributes, penalty analysis revealed that only the firmness of the RD 7 bananas was still not just-about-right after tasting. The importance that consumers attribute to the shelf-life of food had a pronounced impact on purchase intention of bananas with different ripeness degree. In the case of suboptimal bananas, the results demonstrate a positive relationship between the sensory perception and overall liking and purchase intention. Convincing consumers that visually suboptimal food is still tasty is of high relevance for recommending different ways of communication.

Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test

Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test

Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test

ABSTRACT In order to ascertain whether or not flavor differed between high- and normal-oleic peanuts (Arachis hypogaea L.), data from the quality assessment phase of the Uniform Peanut Performance Test (UPPT) were used to compare the mean of 27 high-oleic cultivars with 32 normal oleic cultivars and registered germplasm lines. No difference was detected for any sensory attribute intensity except stale/cardboardy. That difference was minor (0.16 vs. 0.28 flavor intensity units, P = 0.0008) and favored high-oleics. Although there was no detectable difference between high- and normal oleic lines, there was variation among individual lines for oil content, roast color, and several sensory attributes (dark roasted, raw/beany, roasted peanutty, sweet aromatic, sweet, bitter, wood-hulls-skins, and “off flavors” stale/cardboard, fruity/fermented, and plastic/chemical). No variation at all was detected among lines for astringent, earthy, painty, metallic, or sour. The absence of large differences between the two major oleic acid types and the presence of variation among lines within types for some key attributes suggests that it is possible to identify high-oleic cultivars with superior flavor profiles.

Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.)

Swede is a root vegetable grown under a range of growth conditions that may influence the product quality. The objective of this controlled climate study was to find the effect of growth temperature on sensory quality and the contents of glucosinolates, vitamin C and soluble sugars. High temperature (21°C) enhanced the intensities of sensory attributes like pungent odour, bitterness, astringency and fibrousness, while low temperature (9°C) was associated with acidic odour, sweet taste, crispiness and juiciness. Ten glucosinolates were quantified, with progoitrin as the dominant component followed by glucoberteroin, both with highest content at 21°C. Vitamin C also had its highest content at 21°C, while the total sugar content was lowest at this temperature. In conclusion, the study demonstrated clear effects of growth temperature on sensory quality and some chemical properties of swede and indicated a good eating quality of swedes grown at low temperatures.

Sensory Characteristics ofSeolgitteok(Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar

AbstractThere are growing interests for both ethnic and healthy foods in theU.S.A.Rapidly increasing attention has also been paid to the development of gluten‐free or dietary fiber‐rich products.Seolgitteok(Korean traditional rice cake) is prepared mainly with sugar, salt, water and white rice flour containing no gluten, by steaming. Based on two points that (1) brown rice, relative to white rice, retains more nutritional values and (2) NorthAmericans, in comparison to EastAsians, tend to prefer stronger sweetness, this study preparedSeolgitteokwith varying added levels of brown rice flour and sugar. Following theSpectrum method, 9 trained panelists evaluated 15Seolgitteoksamples for 12 flavor‐related and 15 texture‐related attributes. The intensities of sensory attributes significantly varied in relation to the added levels of brown rice flour and sugar inSeolgitteok. Especially, flavor‐ and texture‐related attributes were more associated with the added amounts of brown rice flour and sugar, respectively.Practical ApplicationsThis study provides how sensory characteristics ofSeolgitteokcan vary by added levels of brown rice flour and sugar. Our findings can assist product developers and sensory professionals in understanding sensory characteristics ofSeolgitteok, which may be applicable for patients with celiac diseases as it is made with rice flour containing no gluten. Finally, it is worth noting that a list of sensory terms, developed by NorthAmerican trained panel in theU.S.A., may facilitate its usage and application inEnglish‐speaking countries.

Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.

The effect of 3 different weed management strategies, nonweeding, hand weeding, and weed mat, were examined on physicochemical, sugar profile, and antioxidant properties of 2 cultivars of blackberry (Rubus spp), "Marion" and "Black Diamond" harvested at 3 time intervals during the 2012 season. Sensory analysis on flavor intensity of 6 different descriptors by an experienced panel was also performed on "Black Diamond" berries harvested at the same interval during the 2013 season. While weed management had no effect on pH, titratable acidity, and total soluble solids of either cultivar (P > 0.05), it showed a marked effect on total phenolics (5.65 to 7.80 mg GAE/g FW), total monomeric anthocyanins (1.07 to 2.85 mg/g FW), ORAC (271.51 to 644.97 μMol TE/g FW), FRAP (408.56 to 719.10 μMol Fe(2+) /g FW), sugar profile, and flavor intensity. Hand-weeding resulted in fruit antioxidant content and capacity as much as 30% greater, though the effect was not seen in the late harvest, where the nonweeded samples tended to have higher values. Overall, weed mat samples had the lowest antioxidant content and capacity in all harvests. Sugar profiling exhibited a greater variability based on cultivar and harvest, but overall, weed mat samples had lower sugar levels than fruit from the other 2 methods. Interestingly, the intensity of sensory attributes for "Black Diamond" appear to possibly be inversely related to phenolic and anthocyanin content, with the weed mat management strategy resulting in the highest values for virtually all sensory attributes. This study provided valuable information about the impact of organic production method on the quality of blackberries. Weed management is one of the largest costs associated with organic agriculture because of limited availability of approved herbicides. While much work has been done to evaluate the effect of different methods on plant growth and yield, few have determined the impact of weed management methods on fruit quality. This study investigated the impact of 3 common weed management strategies on physicochemical, sensory, and antioxidant properties of 2 organically grown blackberry cultivars. Given the widespread belief that organically grown products are of higher quality than conventionally grown ones, the information generated is particularly important for growers and consumers.

Physical and sensory characterizations of oral coatings of oil/water emulsions.

The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions varying in oil content were investigated. A total of 20 subjects processed orally each emulsion for 30 s in triplicate. In vivo fluorescence measurements at the front and back of the anterior tongue were made to quantify the oil fraction deposited at different time points. Calibration lines relating fluorescence intensity to oil fraction were determined using pig tongues at 37.5 °C to mimic oral conditions. The oil fraction on the tongue increased linearly with an increasing oil content of the emulsions. The oil fraction deposited at the back of the anterior tongue was 1.5-2.0× larger than at the front. The intensity of sensory attributes describing after-feel perception was related to the oil fraction by Weber-Fechner's law. This study uses in vivo fluorescence to study food behavior in the mouth and unravel new insights in after-feel perception of emulsions.

Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut

We developed a gluten-free soy donut with HPMC (Hydroxypropyl methylcellulose) and investigated the effects of HPMC on the quality of a soy donut depending on the different ways of its addition. Soy donuts were prepared under three conditions: only soy (S), HPMC added soy (SH), and HPMC added and coated soy (SHC). A wheat donut was used as a control. The results showed that the S donut had approximately two times lower oil uptake and moisture loss compared to wheat control; however, the S donut had 30% less specific volume and three times harder texture. HPMC addition in soy donut (30.7 N) resulted in a decrease in the hardness to 23.5 N for SH and 20.8 N for SHC. In addition, the incorporation of HPMC gave soy donuts the further decrease in the oil uptake and moisture loss. For the method of adding HPMC, the SHC donut had less oil uptake and a softer texture than the SH. Among soy donuts, SHC has the desirable intensities of sensory attributes (texture and mouthfeel), resulting in the highest overall preference score, closer to that of the wheat donut. The addition of HPMC improves the quality of gluten-free donuts made entirely with soy flour.