Optimized Descriptive Profile Research Articles

Sensory Evaluation of Cashew Kernel Oil

ABSTRACT The consumption of almonds, seeds, and nuts is common in gastronomy. The cashew nut is a source of lipids and protein, mainly used in culinary recipes or consumed salted, toasted, or fryer. Oil is an alternative for cashew kernel culinary use. This work evaluated two extraction forms: heat-pressed cashew kernel oil (HPCO) and cold-pressed cashew kernel oil (CPCO). In the HPCO, the oil was extracted with a cashew nut pre-heating at 60°C immediately followed by pressing, and in the CPCO the oil was cold-pressed without any heat. The purpose was to evaluate the sensory characteristics and the gastronomic potential of this different product of cashew nut. Focus groups and Optimized Descriptive Profile (ODP) were used to do so. The results identified a product with gastronomic potential and reasons that influence product consumption: price, nutritional factors, and symbolic regionals aspects.

Correlating Comprehensive Two-dimensional Gas Chromatography Volatile Profiles of Chocolate with Sensory Analysis

The identification of key components relevant to sensory perception of quality from commercial chocolate samples was accomplished after chemometric processing of GC×GC-MS (Comprehensive Two-dimensional Gas Chromatography with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 commercial chocolate samples were used to classify them in two classes (low and high chocolate flavor). 2D Fisher Ratio analysis was applied to four-way chromatographic data tensors (1st dimension retention time 1tR × 2nd dimension retention time 2tR × m/z × sample), to identify the crucial areas on the chromatograms that resulted on ODP class separation on Principal Component Analysis (PCA) scores plot. Comparing the relevant sections of the chromatograms to the analysis of the corresponding mass spectra, it was possible to assess that most of the information regarding the sample main sensory attributes can be related to only 14 compounds (2,5-dimethylpyrazine, 2,6-dimethyl-4-heptanol, 1-octen-3-ol, trimethylpyrazine, β-pinene, o-cimene, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, benzaldehyde, 1,3,5-trimethylbenzene, 6-methyl-5-hepten-2-one, limonene, benzeneethanol and 1,1-dimethylbutylbenzene) among the complex blend of volatiles found on these extremely complex samples.

Integration of the optimized descriptive profile and temporal dominance of sensations methodologies

AbstractThe multi‐attribute temporal analysis temporal dominance of sensations (TDS) allows for obtaining a qualitative explanation of the interaction and order of perception of the sensory attributes of a product. Considering the need for quantitative complementation of TDS data and a shorter analysis time to obtain a more complete sensory profile, it was proposed that the evaluators who performed the optimized descriptive profile (ODP) also evaluate the samples using the TDS, seeking to integrate the two sensory methodologies. For this, the sensory profile of five grape beverages with different sucrose concentrations and dilution factors was evaluated using the ODP and TDS methodologies. Integration of the ODP and TDS methodologies proved to be adequate, by optimizing the time required for obtaining the complete quantitative profile of the beverages, complemented by the order of perception of the attributes during the evaluation. This allowed for a more comprehensive analysis of the food matrix sensory profile.Practical applicationsThe association between the methodologies temporal dominance of sensations (TDS) and optimized descriptive profile (ODP) permitted the identification of a sensory profile via different approaches, providing better interpretations of the evaluations. The differences between the intensity of attributes in a traditional descriptive analysis (punctual) and dominance perceptions in a temporal analysis, is justified when observed that the most intense attributes are not always those that dominate on the palate while food is ingested (taste over time). Acquisition of the more ample sensory profile (ODP + TDS) allows for better understanding the attributes identified by the panelists. Therefore, when using this sensory analysis industries may be able to reformulate and improve their products, monitoring the interaction of ingredients with evaluator's perceptions.

Study of the influence of line scale length (9 and 15cm) on the sensory evaluations of two descriptive methods.

The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is considered in two different methods: Optimized Descriptive Profile (ODP) (low degree of training) and Conventional Profile (CP) (high degree of training). Five chocolate samples were evaluated by two panels, one using the 9cm and the other using the 15cm line scale. The panels performed the sensory analysis using the ODP and after the CP method. The following criteria were investigated: interaction between sample and evaluator, discriminative capacity, repeatability of results, and frequency of score use on the unstructured scale. The influence of scale length on sensory responses was similar in the two methods (ODP and CP). When comparing the two scales in both methods, it was observed that the 15cm scale resulted in an improvement in discriminative capacity, reduction of interaction and the evaluators tended to distribute their ratings more evenly across this scale length. The repeatability of results showed a slight tendency to be better on the 9cm scale.

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.

Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses.

The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to apply a wine tasting sheet, including sensory and emotional responses, to simplify the recognition of fine white wines by consumers. First, a panel of 15 semi-trained judges evaluated eight sensory attributes through Optimized Descriptive Profile (ODP) methodology. Then, a group of 104 consumers evaluated five white wines with different sensory characteristics using an improved emotional wine tasting sheet. The emotions and sensations most frequently associated with white wines were obtained through the Check-All-That-Apply (CATA) approach. The eight sensory attributes were significant (p-value < 0.05) in the distinction of wines by the ODP. Likewise, the distinction of the wines also provided significant differences in all the emotional and sensory attributes (p-value < 0.05). The different wine styles could be distinguished by Principal Component Analysis (PCA) using the semi-trained judges or the consumer responses. The highest score in the “global evaluation” was given to two young, fruity wines characterized by high aromatic “initial impression”. The two fine wines, including a 2004 Burgundy Pouilly-Fuissé, were the lowest rated in “initial impression” and “global evaluation”, although they were considered by the consumers among the most complex and persistent. These wines were also most frequently associated with unpleasant emotions by the CATA test. The recognition of these fine wine attributes and their incongruity with emotional responses can be used in a rapid way by professionals to explain the different wine styles to consumers.

Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads

Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas consumers (n = 124) completed the CATA questionnaire and rated the liking in a 9-point hedonic scale. A total of 24 and 11 sensory descriptors were perceived by assessors as different among samples for CATA and ODP, respectively, with color and appearance-related attributes critical to discriminate samples in CATA, whereas flavor and texture descriptors had also prominent contribution in ODP. A similar pattern of sample distribution was noticed for both methods, which were shown to be highly and positively correlated (RV = 0.92, p < 0.002). Genotypes influenced the consumer perception of sorghum breads, being the BRS 332 and the CMSS005 breads among the most and the least accepted samples for either consumer segment, respectively. While 10 drivers of liking were identified by CATA, including ‘appearance of whole flour breads’, ‘uniform alveoli’, ‘neutral flavor’ and ‘soft aroma’, in ODP ‘crumb color’, ‘crust color’, ‘spots’ and ‘traditional bread aroma’ drove bread acceptance. In summary, both methods were successfully applied and provided similar pattern of sample discrimination, whereas the attributes used for sample characterization, as well as those identified as drivers of liking were generally different. The ODP offers a simpler option for a quantitative perspective, while CATA remains as an easy method considering qualitative aspects, being clearly faster than ODP.

Effects of Golden Flaxseed Flour on Ice Recrystallization in Uvaia (Eugenia pyriformis Cambess.) Diet Sherbet

In this study, the effects of golden flaxseed flour (GFF; Linum usitatissimum) concentrations (0, 1, 2, and 3%; w/w) on ice recrystallization in uvaia (Eugenia pyriformis Cambess.) diet sherbets fortified with iron were evaluated. Experiments were performed to simulate the conditions of temperature fluctuations. Samples were transferred from storage (− 25 °C) to a freezer programmed to perform 14 temperature fluctuation cycles ranging from − 20 °C/12 h to − 10 °C/12 h (each cycle, 48 h). The chemical composition and pH were determined before the temperature cycles. Physical parameters such as overrun, rheological properties of steady and dynamic shear, hardness, thermal properties, and ice crystal sizes were measured before the temperature cycles and every 7 days for 4 weeks. The sensory attributes were evaluated using an optimized descriptive profile (ODP). The ash content and pH results were statistically significant, and their values increased as the GFF concentration increased. The results were significant for instrumental hardness, initial melt resistance, rheological behavior, frequency and temperature sweeps, ice crystal size, and recrystallization. In the sensory evaluation, scores for coarse texture decreased and scores for GFF flavor increased as the GFF concentration increased. The ODP results were consistent with those for the rheological parameters, which justified the ice crystal size and ice recrystallization observed in the sherbets.

Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds

The objective of this study was to evaluate the acceptability of liqueur based on its sensory profile, physicochemical composition and presence of the volatile compounds responsible for the aroma of the banana and banana liqueur. Sensory acceptance was conducted to investigate the effect of alcohol content of the extracting solution on produced liqueurs. In addition, liqueurs were elaborated using different contents of alcohol and sugar, which were evaluated as for pH, soluble solids, refractive index, density, absorbance, colorimetric parameters, besides the sensory analysis to judge the overall impression and the purchase intention of the products. A sensory characterization of the samples was performed by the Optimized Descriptive Profile (ODP) method. The volatile compounds were determined by solid phase microextraction and injected into the gas chromatograph coupled to the mass spectrometer. Adjusted models showed that the alcohol content of 61.87 °GL of the extractive solution and alcohol (17.29 °GL) and sugar (289.89 g L−1) content of the final product may show greater acceptance and intention to purchase banana liqueur. In the ODP, the samples differed based on their adherence, alcoholic aroma, alcoholic taste and sweet taste. Volatile compounds characterized as esters were found on the banana and liqueur.

Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles

In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as “Complexity”, “Astringency” and “Duration of the wine fragrance”. However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most “surprising” in the CATA.

How many assessors are necessary for the Optimized Descriptive Profile when associated with training?

The number of assessors composing a descriptive analysis panel directly affects the costs for executing the sensory methodology. For the Optimized Descriptive Profile (ODP) method which uses semi-trained assessors, at least sixteen assessors are necessary to make up the panel, where the criteria magnitude of the experimental error estimate is most robust and demanding for determining the ideal number of assessors. Thus, the inclusion of training may result in reduced random variability in the data (experimental error), and therefore require fewer assessors to obtain reliable results. The present study therefore sought to evaluate the influence of training the panel to determine the ideal number of assessors for the ODP evaluation protocol. The study on determination of the number of assessors was conducted via a computer simulation, using the re-sampling with replacement technique from original data obtained by a panel of 26 trained assessors. A total of 10,000 subgroups were simulated for each number of assessors. The criteria for determining the number of assessors were: obtaining an experimental error less than or equal to the effect verified in the reference methodology (Conventional Profile); size of the effect of the interaction between the formulations and assessors less than or equal to the full panel; discrimination of samples similar to that obtained by the complete panel; and minimum loss of information in the sensory map. The discrimination criterion of the samples showed to be a more robust measure for determining the number of assessors required by the ODP technique when associated with training of the panel, with recommendation of at least eight assessors. Training of the panel had a great influence on data quality, providing a 50% reduction in the number of assessors required for the ODP.

Validation of Optimized Descriptive Profile (ODP) technique: Accuracy, precision and robustness

The Optimized Descriptive Profile is a fast sensory description method, which was recently proposed and presents high performance. The technique proposes a reduction in time necessary for the sensory test as well as a quantitative evaluation of the sensory attributes, highlighted among fast descriptive techniques. This study sought to validate this methodology, evaluating the criteria of accuracy, precision (repeatability and reproducibility) and robustness. Accuracy of the data generated by the ODP was measured by comparison with the reference method, the Conventional Profile, considering different food matrices. Precision was measured at the panel (repeatability) and interlaboratory levels (reproducibility). Robustness assessed the sensitivity of the method with regard to a reduced number of judges on the panel. The ODP methodology met the established criteria, presenting a degree of proximity with the reference methodology exceeding 95%. In assessing the repeatability of measurements and considering three repetitions of assessments by the same panel, the ODP was statistically equal among repetitions and presented a degree of proximity greater than 99%. The method indicated data reproducibility when performed in different laboratories, presenting a perfect combination among the sensory profiles. The ODP showed robustness when reducing the number of panelists, where smaller panels presented an even smaller random variation than the complete panel. The ODP was successfully validated and presented measures of validation with a high degree of certainty considering the specific dataset.

Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile

The optimized descriptive profile (ODP) is a new descriptive methodology which proposes an optimized sample evaluation by no trained assessors. To permit that assessors with a low degree of training quantitatively evaluate samples consistently, this method proposes the presentation of reference materials ("weak" and "strong") together with all set of samples at the time of evaluation. The attribute-by-attribute protocol is recommended on the ODP technique to allow for comparison among the samples and avoid fatigue, since only one attribute is evaluated at a time. Simultaneous presentation of the samples, together with the reference materials, is the "key point" of the ODP, and therefore the number of samples may be a limiting factor in this technique. The purpose of the present study is to determine if the balanced incomplete block design (BIBD), used in descriptive techniques traditionally, may be an alternative for data collection on this specific methodology, the optimized descriptive profile (ODP). The BIB design does not allow for comparison among all samples together, but only among a fraction of them. Therefore an assessment of the data quality obtained through this design is necessary to increase the applicability of the ODP. In this experiment a specific set of grape juice formulations was used, which presented variations in pulp and sugar contents. Sensory evaluation was conducted with two independent panels, where each panel evaluated the samples using the ODP protocol in a specific design. Thus, one panel evaluated the samples using the balanced complete blocks design (BCBD) and the other panel the balanced incomplete blocks design (BIBD). The data obtained by the two designs were compared in relation to analysis of variation, F-test power and regression models. Data obtained by the ODP conducted in the BIBD was very similar to that of the ODP in the BCBD. In the ANOVA, the formulations differed (p<0.05) in relation to all attributes, showing a test power (1 - β) greater than 0.95. The regression models obtained in the different designs indicated overlapping of the confidence intervals (CI 95%). Therefore, the BIBD presents itself as an alternative for data collection in the ODP without loss in quality of the results.

Optimized Descriptive Profile: How many judges are necessary?

The cost associated with descriptive sensory tests can be derived primarily from two sources: (i) execution time of the test and (ii) the number of judges participating. The Optimized Descriptive Profile (ODP) technique is a new methodology that proposes to reduce test time through an optimized sensory evaluation protocol. The objective of this study was to determine the optimal number of judges for descriptive sensory evaluation using the ODP, so as to show that the technique presents a reduction in time, money and efforts for conducting the methodology, and also in relation to the number of participants making up the panel. The study to determine the optimal number of judges was conducted using the data re-sampling technique for a panel original composed of 26 judges, by means of computer simulation. Data from the complete panel considering 10,000 sub-groups was re-sampled with replacement. The criteria for determining the ideal number of judges were: (i) acquisition of an experimental error less than or equal to the error verified in the reference methodology (Conventional Profile), (ii) obtaining interaction between sample and judges, in terms of size and stability, similar to interaction obtained by complete panel, (iii) concordance rate among products, using paired comparison (sample discrimination), similar to the full panel and (iv) minimal loss of information in the sensory map. The criterion for magnitude of the experimental error estimate showed to be the most robust measure for determination of the number of judges necessary for the ODP technique. Because this technique requires low levels of training of the judges, evaluation of these criteria is extremely important since a larger residual random variation can usually be observed. The criteria for magnitude of the experimental error, interaction between samples and judges effect and concordance rate in paired comparisons were met when sixteen evaluators was used.

Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolate

Conventional descriptive methods require extensive training time of the sensory team to ensure that the vocabulary and rating scales are used consistently. Seeking to reduce the sensory analysis time, the Ranking Descriptive Analysis (RDA) was developed in the last decade which enabled a satisfactory reduction in time, but allowed only for a qualitative assessment of sensory attributes. Accordingly, the Optimized Descriptive Profile (ODP) was proposed which also sought to reduce the time needed for descriptive analysis and at the same time estimate the magnitude of sensory difference between the products. This technique was applied in characterization of creamy cheeses and showed similar results to the conventional method. In an attempt to perform a more detailed study of the ODP, the authors saw the need to apply this sensory characterization method to products with smaller magnitudes of difference in sensory attributes. Thus, the objective of the present study was to use the ODP to obtain the sensory profile of chocolate, as well as compare the sensory description acquired by this method to the profile obtained by the conventional (CP) and alternative methodologies (RDA). For this purpose three teams of judges participated in the sensory evaluation of chocolates, where each team utilized an assessment protocol according to the three different methodologies. It was found that the three descriptive techniques presented similar sensory profiles for the chocolates. The ODP and CP showed greater discrimination in relation to the RDA for the four chocolate formulations. The form in which the unstructured scale was used by the judges presented different behaviors in the two quantitative techniques, where in the ODP the scores were more homogeneous in comparison to the PC. Thus, sensory characterization by means of the ODP was similar to the alternative and conventional methods, but with higher discrimination power for the formulations. The ODP permitted a 50% reduction in sensory time compared to the CP without loss of information and with high discrimination power of chocolates and quantitative description of the sensory attributes.

Optimized Descriptive Profile: A rapid methodology for sensory description

The objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p<0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.