Ranking Descriptive Analysis Research Articles

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.).

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.

Chitosan-coated paper packaging for specialty coffee beans: Coating characterization, bean and beverage analysis

Cellulose-based packaging has received great attention due to its characteristics of biodegradability, sustainability, and recyclability. Natural polymer coatings are usually applied to the paper surface to enhance the barriers to water vapour and improve the mechanical properties. A chitosan-based coating for paper packaging was developed in this work to store specialty roasted coffee beans, evaluating two samples of chitosan (Sigma® and molasses chitosan), and following the physico-chemical and microbiological characteristics of coffee beans along a period of 60 days. Sensory tests (Ranking Descriptive Analysis and Preference Test) were applied to the beverage prepared with the roasted and ground coffee beans stored in each packaging. Thin chitosan films provided good coverage and adhesion on the paper. Improved mechanical properties and lower water permeability were observed in the chitosan-coated papers. The physicochemical and microbiological characteristics of the coffee beans were not influenced by the packaging along 60 days of storage. The molasses chitosan coating resulted in slightly darker roasted beans. In sensory evaluation, there is a clear difference between the chitosan samples, so that molasses chitosan-coated packaging had higher scores compared to Sigma® chitosan treatment for flavor and global impression in the preference analysis of the beverage. The molasses chitosan-coated packaging had three to four more consumers attributing the highest scores for the beverage prepared with the roasted beans stored in this type of packaging.

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.

Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.

Application of ultrasound in wood chips on the accelerated aging of apple liqueur

SummaryThe practice of aging beverages, such as fruit liqueur, incorporates phenolic compounds from wood, contributing to sensorial enhancement with new aromas and flavours. The apple liqueurs were prepared with 100 g L−1 of sugar, 20°GL and the addition of oak chips (toasted or untoasted) was previously treated with ultrasound (bath or probe). The content of total and individual phenolic compounds, antioxidant activity (FRAP, DPPH and ABTS) and colour were evaluated. A Ranking Descriptive Analysis was performed to evaluate the characteristics of each apple liqueur. The apple liqueur that received chips pre‐treated with an ultrasonic probe presented 116.5% more phenolic compounds, on average 4.9 times more antioxidant activity, and greater variation in total colour ΔE 7.03 than the control apple liqueur. The pre‐treatment with an ultrasonic probe accelerated the extraction process in approximately 60 days. The untoasted chips contributed by adding 17.4% more total phenols than the toasted chips, due to the significant presence of gallic acid. The pre‐treatment on wood chips accelerated the aging of apple liqueurs, increased phenolics compounds. Sensorially, the woody descriptors (taste, aroma and residual) were more intensely perceived and with the best acceptance scores among the judges.

Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture.

Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) −1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.

A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems.

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.

Effect of mixed culture inoculation on chemical and sensory properties of aronia (Aronia melanocarpa)

The aim of this study was to investigate the effects of mixed inoculation on blocking astringency in aronia (Aronia melanocarpa) concentrates with respect to chemical and sensory properties. Mixed inoculation treatment included inoculation with four different ratios of mixed starter cultures (Lactobacillus bulgaricus, Streptococcus thermophilus, and Saccharomyces cerevisiae). The effect on astringency in aroina concentrates after mixed inoculation was demonstrated by three intimately reciprocal tests: bovine serum albumin precipitation, condensed tannin, and acetaldehyde analyses. After mixed inoculation, increased acetaldehyde components in aronia concentrates reacted with condensed tannin to form the modified tannin, resulting in decreased condensed tannin contents. This trend was supported by reduced aggregation of tannin-protein complex. Furthermore, sensory analyses (consumer testing and ranking descriptive analyses) showed moderated astringency perceptions after mixed inoculation. For consumer testing, the liking scores of all sensory attributes (overall liking, astringency, bitterness, sweetness, sourness, and berry taste) in mixed inoculated samples were slightly higher than those of non-inoculated aronia concentrate. The findings of ranking descriptive analysis indicated the significantly decreased scores at astringency attribute after mixed inoculation. In conclusion, these results suggested that mixed inoculation can be used to moderate astringency in aronia concentrates in both chemical and sensory aspects.

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained assessor hedonic preferences for the same four different presentation styles. Sensory profiles of two commercial ground-roasted Arabica coffees (currently available on the Irish and UK marketplace) were studied through Sensory Acceptance Testing (n = 24) and Ranking Descriptive Analysis (n = 20). ANOVA-Partial Least Square Regression (APLSR) was used to analyse the experimental data. This study established that the na?ve assessors preferred both coffee samples when served white unsweetened and white sweetened. In terms of the descriptive attributes, it is evident that when coffee is served black, the attributes are more pronounced.

Rapid Descriptive Consumer Analysis Using Simultaneous and Monadic Sample Presentation for Coffee

The objective of this study was to investigate how rapid descriptive consumer analysis using simultaneous presentation of samples compared with monadic presentation of samples, using both affective and descriptive sensory evaluation methods. Simultaneous presentation of coffee samples for sensory acceptance testing, using ranking analysis, was conducted using naïve assessors. In a separate session, assessors evaluated the same coffee samples, using monadic presentation and employing the same scales. Similarly, descriptive consumer analysis, using simultaneous and monadic sample presentation, was conducted using descriptive attributes chosen by the panel. For RDA (Ranking descriptive analysis), coffee samples were presented simultaneously (randomised) to assessors and subsequently ranked. The process was then repeated using the same assessors; however, samples were presented in monadic and randomised presentation order. Data accumulated from the study were analysed by Analysis of Variance (APLSR-ANOVA Partial Least Squares Regression). Results obtained indicate that simultaneous presentation of samples was more effective than monadic presentation, as a larger amount of attributes with significant (P

Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors) was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.

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.

Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados

A Análise Descritiva por Ordenação (ADO) foi aplicada na caracterização de biscoitos cream cracker e água e sal comerciais, empregando julgadores pré-selecionados, mas sem experiência prévia em análise sensorial. O método compreendeu as etapas de levantamento e conceituação dos atributos, treinamento qualitativo e análise final, utilizando o procedimento de ordenação. Para verificação da eficiência na discriminação das amostras, o procedimento de ordenação foi comparado ao uso de escala não estruturada. Dados de caracterização instrumental de textura e cor foram comparados aos obtidos na descrição sensorial dos biscoitos. Análise Procrustes Generalizada foi utilizada na avaliação dos dados de ordenação ou escala, e os resultados da ordenação foram também avaliados por Teste de Friedman. A eficiência da equipe e a configuração das amostras foram similares no procedimento de ordenação e com o uso de escala. Após um treinamento qualitativo e uma avaliação inicial das amostras por um procedimento de ordenação, os julgadores não apresentaram divergência de comportamento, mesmo empregando um procedimento mais difícil (uso de escala). Cor e aroma de assado e sabor tostado, aroma de manteiga e sabor amanteigado, crocância (manual e na boca) e uniformidade da cor foram os atributos mais importantes na discriminação. A ADO permitiu a caracterização e a discriminação de modo concordante com a composição indicada no rótulo dos produtos e os resultados instrumentais de textura e cor.

Proposing a ranking descriptive sensory method

The objective of this work was to propose an alternative use to ranking method, as descriptive test, here named Ranking Descriptive Analysis (RDA). RDA was compared with Free-Choice Profiling (FCP) and Quantitative Descriptive Analysis (QDA). Four chocolate puddings were used as samples. A group of assessors performed FCP. Another group of selected assessors developed a list of attributes and their corresponding definitions. These assessors were divided into two groups: a panel was trained to perform the QDA and other panel was familiarised with the RDA procedures. Sample discrimination was similar using the three techniques. The RDA panel showed better consensus than the other two ones. The QDA showed the best correlation with the instrumental analysis of color and texture. Despite the larger number of assessors, RDA has the advantage of minor costs associated with the requirement of fewer sessions and a smaller amount of product than required by other techniques.