Sensory Evaluation Test Research Articles

Method for the Evaluation of the Stability and Usability after Opening Packages of Orally Disintegrating Tablets: Case of Amlodipine Besilate Products

Orally disintegrating (OD) tablets are widely used in clinical practice. However, drug information on the choice and dispensing based on their stability after opening packages and usability in patients and dispensaries is not sufficient. The aim of this study was to investigate possible evaluation methods of the stability and usability of amlodipine OD tablets. Additives of the brand were changed in April 2009, and therefore the previous and current forms and two generics, current and newly marketed (in November 2009) products of different firms, were used. OD tablets were stored at 25 degrees C and 75% relative humidity for 3 months after opening the packages, and their physicochemical properties were evaluated. Their weight, diameter, thickness, and color difference increased slightly from the initial state. The extent of the change in their hardness, disintegration time, and friability was different among products. These physicochemical changes were acceptable in dispensary practice. Storage after opening the packages did not affect their dissolution rate. The dissolution rate at the initial state of the current brand was slower than that of the previous one. All products used were able to be dispensed by an automatic tablet-packing machine and applied to the so-called simple suspension method for intubational administration. Sensory evaluation tests revealed no major difference in the oral disintegration time, taste, impression, and preference among products. In conclusion, the stability and usability of amlodipine OD tablets used in this study were examined using several methods, and they can be used equivalently from the stability and usability viewpoints.

Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions

Its high nutritional content and sensory characteristics make edamame a popular vegetable bean. However, because of its short shelf-life, it is important to optimize the storage conditions to maintain its quality during distribution to consumers. We focused on storage conditions to investigate the temporal changes in the metabolic profiles and sensory characteristics of edamame during transportation from the site of harvest to the site of purchase/consumption. We conducted metabolomic analysis and sensory evaluation tests of edamame stored for different lengths and at different temperatures. Charged metabolites were profiled by capillary electrophoresis-mass spectrometry, and free sugars were quantified by liquid chromatography-tandem mass spectrometry. In comparison to the gradual decrease in its sensory characteristics over time, the changes in metabolite profiles manifested four different patterns. In particular, changes in amino acid levels were related to sensory attributes. The downstream metabolites of shikimate as well as phospholipids and gamma-aminobutyric acid increased with increasing storage temperatures.

A COMPARISON OF THE EFFECTIVENESS OF HEDONIC SCALES AND END‐ANCHOR COMPRESSION EFFECTS

ABSTRACT Three experiments were conducted to compare the relative performance of hedonic scaling methods, including the labeled affective magnitude (LAM) scale. In the first study, three versions of the LAM were used to evaluate 20 phrases that described diverse sensory experiences. One scale was anchored to “greatest imaginable like/dislike for any experience” and another used the “greatest imaginable like” phrase of the LAM but with the interior phrases repositioned relative to “any experience.” The scale anchored to “any experience” showed a smaller range of scale usage and lower statistical differentiation, relative to the LAM scale, with the repositioned scale intermediate. Two further experiments compared the LAM to the nine‐point hedonic scale, an 11‐point category scale using the LAM phrases, and to a three‐label line scale, a simplified version of the LAM with only the end phrases and the neutral center‐point phrase. All scales showed similar differentiation of juices in the second study and sensory experience phrases in the third. A modest advantage for the LAM scale in the second experiment did not extend to the third study. Researchers should be careful in the choice of high end anchors for hedonic scales, as a compressed range of scale usage may result in lower product differentiation. PRACTICAL APPLICATIONSHedonic scales for food acceptability are widely used in new product development for consumer testing and in food preference surveys. A desired goal of efficient sensory evaluation testing is the ability of tests to differentiate samples on the basis of scale data, in this case scales commonly used for food acceptability and preference testing. Scales which are able to differentiate products more effectively are less likely to lead to Type II error in experimentation, in which true differences between products are not detected. Such errors can lead to lost opportunities for product improvements or to enhanced chances for taking undetected risks in the case of false parity conclusions.

Comparative study of cocoa-sweat and that of pure honey

The comparative study of cocoa-sweat and that of pure honey were carried out to show whether the taste of former could be accepted as an alternative to the later, using the hedonic scale of sensory evaluation. The fructose components of cocoa-sweat were compared with that of pure honey, using spectrophotometer absorbency method. The cocoa-sweat concentrated for 10 min had a closed value of fructose content (2.69%) as against 3.41% of pure honey. The cocoa-sweat concentrated for 20 and 30 min had higher fructose content of 9.31 and 9.46% respectively, as against 3.41% of pure honey. From the sensory evaluation tests, the cocoa-sweat concentrated for 20 and 30 min were highly acceptable with mean values if 27.3 and 28.8 respectively, as compared to the sweat concentrated for 10 min that had 24.6 mean value. The sweat concentrated for 10 min was recommended for use as a natural source of sweetener in place of sugar, in the absence of pure honey.

640 電動工具設計への人間の手のアーチの適用(感性工学I(把握),OS-6 福祉工学・感性工学,総合テーマ「伝統を,未来へ!」)

To estimate the most useful impact hammer grip to paid attention to a arch of hand, sensory evaluation test and measurement of grasping space have been performed for ten university students from 21 years old to 25 years old a subject. As a result of having examined based on these results, it is estimated that the most desirable shape of impact hammer grip is a head inclined to the front side 22 degrees the whole, and an index finger and the middle finger and the part to contact with were ovals, and each minor axis was 33mm and 38mm, and, as for the third finger and the little finger, an each diameter was an arc of 36mm and a diameter of 29mm.

Influence of Prolonged Exercise on Sweet Taste Perception

Abstract: In order to determine the influence of prolonged exercise on sensitivity to sweet taste, we investigated the relationship between physical fatigue and palatability and/or taste intensity by performing sensory evaluation tests. The subjects hiked up a 36-km mountain trail for 12 h, and we used 100- and 300-mM sucrose solutions as test samples. The taste intensity and palatability of the sucrose solutions did not change significantly during exercise. However, a slight change in palatability was observed. In particular, the palatability of the 300-mM solution increased with an increase in the degree of physical fatigue towards the end of the exercise.

Novel Attempt for Quantitative Sensory Evaluation of Cosmetics using the Nutting Parameters

*** *** Texture of the cosmetic products is an important factor for the consumer satisfaction. It is considered that the texture is originated from various physical properties. However, since the phenomena are very complicated, to appropriate quantification is difficult. Our attempt is to quantify the texture of the initial touch of the cosmetics by studying the rheological properties. Flow properties of cosmetic lotions, containing various kinds of aqueous thickeners, were studied by creep measurement, and parameters a, b, and j, were calculated from their rheological data based on the Nutting equation, which is an empirical equation. As another approach, sensory evaluation test of the cosmetic samples was carried out by human panels. There were some correlations among the time dependency parameter a and some sensory evaluation points, assessed by human panels. Simple linear regression analysis revealed that the evaluation scores of slimy feeling, sticky feeling, refresh feeling, and penetrating feeling of the cosmetic lotions were converted to numerical data by the parameter a. This quantification method for the texture of cosmetic products will be a useful tool for efficient development of cosmetic formulations. It is possible to estimate the texture of the products by studying the rheological value a.

Identification ofBacillus cereusin a Chungkukjang That Showed High Anticancer Effects Against AGS Human Gastric Adenocarcinoma Cells

Anticancer effects of chungkukjang (a Korean short-term fermented soy paste) were studied in human gastric adenocarcinoma cells, and Bacillus strains from chungkukjang were isolated and identified. Before the experiments, six different chungkukjang products (K-, M-, Mn-, O-, Os-, and H-chungkukjangs) were purchased from a folk village in the Sunchang region, Jeonbuk, Republic of Korea. Based on sensory evaluation tests and general chemical and quality studies, K-, H-, and M-chungkukjangs were selected for the experiments. All chungkukjang samples exhibited in vitro anticancer activities; however, K-chungkukjang revealed the highest anticancer activity in the previous studies. In this experiment, K-chungkukjang again showed the highest anticancer effect in the AGS cells. At the concentration of 1 mg/mL, K-chungkukjang (87%) showed the highest growth inhibitory effect, followed by H-chungkukjang (85%) and MC-chungkukjang (69%) (P < .05). K-chungkukjang induced apoptosis as determined by 4,6-diamidino-2-phenylindole staining and exhibited increased bax and decreased bcl-2 mRNA expression. Three representative Bacillus strains from K-chungkukjang were isolated and identified by recA gene sequencing as Bacillus cereus, Bacillus amyloliquefaciens, and Bacillus subtilis. Identifying B. cereus in the chungkukjang means that when chungkukjang is prepared by the traditional method, B. cereus, which is a common cause of foodborne disease, can grow during the natural fermentation process. All B. cereus strains, of course, are not pathogens, but its presence causes food safety concerns. Therefore, using a starter culture is safer than the traditional natural fermentation for the industrialization of chungkukjang in Korea.

Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction

Continued and intermittent (12 h per day) ozone treatments (2 ppm) to control postharvest decay have been assayed during the storage of ‘Superior Seedless’, ‘Cardinal CL80,’ and ‘Regina Victoria’ table grapes (Vitis vinifera L.) at 5 °C for 72 days. The effects of these treatments on the main fruit quality parameters, including resveratrol content, were monitored. Both ozone treatments considerably reduced decay of cold stored grapes compared to those kept in air, continuous ozone treatment being the most effective for controlling postharvest losses. Intermittent ozone treatment induced the highest resveratrol content in stored grapes. On the contrary, ozone-treated grapes got lower scores in the sensory evaluation tests and also showed significantly higher weight losses than the fruits kept in air.

Physico-chemical and grain cooking characteristics of selected rice cultivars grown in Morogoro

A study was carried out at Sokoine University of Agriculture to characterize the local rice varieties grown in Morogoro Region basing on their physical-chemical characteristics and cooking quality parameters. Five cultivars of rice were analyzed and these included Kaling'anaula, Kihogo Red, Salama M17, Supa and Salama. The samples were collected from Crop museum, SUA. The chemical analysis was done to determine the proximate composition, gelatinization temperature and gel consistency as main determinants of cooking quality, sensory evaluation tests was done as determinants for consumer acceptance. The proximate composition results indicated protein content values between 7.94 and 9.46%, ash content between 0.55 and 0.97%, fat content between 0.57 and 0.85%, fiber content between 0.29 to 0.73%. The amylose content values were between 18.25 and 19.25%. The gel consistency results showed that all cultivars analysed were hard with the gel length values between 27.50 and 31.80 mm There was a significant differences in composition as well as acceptability between the varieties. In all aspects, Supa cultivar appeared to be the most superior with mean score of 4.30 while Kihogo Red was the least superior with mean score of 2.93. The differences in the cultivars could be from environmental as well as genetic factors. This pauses a need for more studies to be directed to these factors in order to come up with useful alternatives on how to manipulate them so as to improve the cooking quality parameters, improve production of the local rice cultivars and increase the market demand for local rice. Tanzania Journal of Science Vol. 32 (1) 2006: pp. 29-36

Psychological bias caused by notification of odor name in sensory evaluation test of odor

“Tatami” is a traditional Japanese building material used as a floor mat made with rush. It used to be said that the smell of tatami is preferred by many Japanese, because almost all Japanese houses have had tatami rooms since early times. In this paper, the psychological bias of notification of material name was investigated. This kind of psychological bias seems to be a very important factor that affects the result of sensory test. In the sensory evaluation of odor, the name of the source material is usually concealed, but in this paper, odor evaluation tests were conducted where the source material name is given to the subjects before its evaluation. The usual test that the source material name is not given was also conducted using the same panels. The odors emitted from three building materials that included white cedar, tatami and concrete were selected. Odor intensity, impressions, hedonics and acceptability were voted by eight young subjects. As expected, the tatami odor evaluation results indicated that the odor acceptability rose when the subjects were notified of the material name before evaluation. The acceptability of the concrete odor tended to drop conversely when the material name was given beforehand. In addition to above investigations, another series of tests were conducted where the fake name was told to the panels before testing using odor from tatami and concrete. The fake names were garbage instead of tatami and cypress instead of concrete. It was turned out that the preference of the material has quite a large effect on the odor evaluation results.

SENSORY EVALUATION OF ODORS FROM BUILDING MATERIAL

To reveal the aspects for evaluation of odor is important for the building design. In this paper, odors emitted from five building materials that is wood (white cedar and oak), plywood, Tatami and concrete were adopted and the sensory evaluation tests by human subjects were conducted. As a result, the basic relations between the odor concentration and the aspects for evaluation of odor; intensity, hedonics, preference, impressions (familiarity, freshness, complexity and warmness) and acceptability, were investigated. The relations among each aspect were also investigated. Consequently the sensory evaluation of odor the psychological process of odor evaluation was proved by means of multiple regression analysis.

Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna‐Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer

The aim of this study was to determine the feasibility of reducing energy content (9% to 48%) in bologna-type sausages by replacing fat with inulin and to study the effects of substituting citrate for phosphate in the traditional sausage formula. German-type mortadella was produced, and fat was replaced with increasing amounts of inulin as a frozen gel to yield 3%, 6%, 9%, and 12% inulin in the final product. In another part of the study, citrate was substituted for the phosphate in the recipe. All sausages produced were sliced, packaged under a modified atmosphere (70% N(2), 30% CO(2)), and stored for 23 d at +7 degrees C. Sausage quality was determined by chemical and instrumental texture profile analyses, color measurement, sensory evaluation, and microbiological testing. Replacing fat with inulin led to significant energy content reductions of up to 47.5% (with 12% inulin). However, the sensory properties of these sausages were also different from those of the control mortadella: fracturability fell, hardness and adhesiveness rose, and color became darker. In general, the substitution of citrate for phosphate significantly reduced the negative effects of inulin. There were no significant differences in microbiological stability between different inulin batches but there were significant differences between phosphate and citrate batches. Overall, the energy content of bologna-type sausages produced with citrate and with up to 6% inulin as a fat replacer was 22% lower than that of the control sausages. Furthermore, the sensory attributes (texture, color) of these 6% inulin-citrate sausages were comparable to the control sausages, and the sausages were microbiologically stable for 23 d of storage.

In VitroBioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) equivalent to 8.8 mg of iron per 100 g of flour in combination with either citric and tartaric acids at 60, 80, or 100 mg/100 g levels. The study involved analysis of physical characteristics, total and ionizable iron of biscuits, and sensory qualities. The ionizable iron value was used to calculate bioavailable iron. The biscuits were evaluated for sensory attributes by 30 panelists with the help of a scorecard specially developed for biscuits. The amount of bioavailable iron in biscuits increased over that in controls by about 27% after the addition of ferrous sulfate and 83.8% after the addition of NaFeEDTA. The addition of citric acid (80 mg/100 g) along with ferrous sulfate increased bioavailability by about 104% over that in controls. The maximum increase was seen on addition of tartaric acid (100 mg/100g). The amount of bioavailable iron increased by 117% after the addition of NaFeEDTA with 80 mg/100 g of citric acid and by 338% after the addition of NaFeEDTA with 100 mg/100 g of tartaric acid. Sensory evaluation tests indicated that NaFeEDTA-fortified biscuits were more acceptable than ferrous sulfate-fortified biscuits and that biscuits fortified with NaFeEDTA along with tartaric acid were similar to control biscuits in all sensory attributes. From both the subjective and the objective evaluation of biscuits, it can be concluded that the addition of NaFeEDTA along with either citric acid (80 mg/100 g) or tartaric acid (100 mg/100 g) results in improved iron bioavailability with an organoleptically acceptable product.

Nutrient composition and sensory evaluation of fillets from wild-type Nile tilapia (Oreochromis niloticus, Linnaeus) and a red hybrid (Florida red tilapia × redO. niloticus)

A comparison of composition and sensory evaluation were performed on fillets of Oreochromis niloticus (wild type) and red hybrid tilapia (RHT) (Florida red tilapia [male symbol]x red O. niloticus[female symbol]). Fifty male tilapia, 25 O. niloticus (initial weight 159.3 g) and 25 red hybrid (initial weight 132.4 g), were placed in each of three 2.0 m³ volume tanks. The fish were fed a commercial feed containing 35.9% crude protein during the 120-day experimental period and then killed in cold water (3°C). All the fish were filleted. Twelve fillets from each treatment were used for proximate analyses, five fillets from each treatment were used for fatty acids analyses and the remaining fillets were used for sensory evaluation. The compositional analyses showed similar moisture, true protein and ash content in both genetic groups, but a lower crude fat content was measured in the red hybrid fillets (0.70%) compared with that of O. niloticus fillets (0.97%). No differences between O. niloticus and the red hybrid were observed in their fillet profile of fatty acids. In the sensory evaluation test, a difference in fillet flavour between both genetic groups was perceived. Of the 112 consumers in the preference test, 81.2% perceived a difference in fillet flavour between the two tilapias, with a general preference for the red hybrid over the wild-type O. niloticus. The benefits of cultivating a RHT with a low lipid content are discussed.

Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)

AbstractThe purpose of the study was to evaluate the sensory profile and acceptability of six types of fufu (a fermented cassava product) produced by different processes using sensory evaluation and consumer acceptability testing. Fufu samples were selected to evaluate the acceptability of dried fufu flours, which are increasingly being consumed, and compare with a traditional paste and a newly developed paste that produces less environmental waste. Descriptive sensory profiles of the selected samples demonstrated distinct differences in sensory profiles. They were evaluated for consumer acceptance at three demographic locations; Lagos (n = 91), Ibadan (n = 121) and Abeokuta (n = 99), Nigeria. Fufu made from a paste that produced less environmental waste had the highest acceptance scores, followed by flour and paste made by the traditional method and finally the remaining flours. Average consumer liking between the three locations did not differ. Three distinct consumer segments were identified and the number of consumers in these segments differed between the locations. Consumers differentiated fufu made from pastes and from flour. Internal preference mapping indicated that consumers associated the flours with sensory attributes such as sticky texture and raw cassava odour, while pastes were associated with soft texture, and shiny and creamy appearance. Fufu acceptance varies widely among consumers and is related to preferences for distinct fufu flavour profiles. Correlations between consumer acceptance scores and sensory scores appeared to be non‐linear for many attributes but a larger sample size of fufu samples would be necessary to confirm this. The implications of these finding are discussed. Copyright © 2007 Society of Chemical Industry

Isolation of aroma compounds from sugar cane spirits by supercritical CO 2

This paper describes supercritical extraction like a viable technology to concentrate aroma compounds from three intermediate and residual streams in the industrial process for rum production. The effect of pressure (10–25 MPa) and temperature (313–333 K) on extraction yield and aroma recovery was studied. The highest aroma concentration was obtained at 10 MPa and 313 K. Sensory evaluation tests and GC/MS techniques were used for sample characterization to first report the composition of supercritical extracts from alcoholic beverages. Head alcohol sample was selected like the most profitable process stream. More than 25 aroma compounds were identified in supercritical extracts.

Study of sensory evaluation, consumer acceptability, affordability and market price of rice

AbstractThe purpose of the study was to evaluate consumer acceptance, affordability and market value of a prototype parboiled rice (PPR) in relation to three local samples and a high‐value imported one. While descriptive sensory evaluation and central location testing are used to evaluate consumer acceptability, this study suggests that affordability and market price of rice can also be assessed. The PPR was acceptable and the suggested market price was influenced by both affordability and acceptability. Acceptance scores suggested a potential higher price; consumers discounted the prototype rice and the extent depended on affordability. The concept of consumer acceptability and affordability varied widely among consumers and this was related to the market price, demographics and attitudes towards rice. Sensory attributes associated with quality were positively related with price but negatively with affordability. Acceptability was related to rice consumption and purchasing behaviour, whereas affordability was associated with income, gender and quality perception. Low affordability groups knew the least about the benefits of rice. The implications are discussed. Copyright © 2007 Society of Chemical Industry

Antiobesity effects of garlic‐added kochujang(Korean red pepper soybean paste)°

In order to develop the improved kochujang with an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation for 120 days at 30□. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to decreased leptin secretion and increased glycerol release in the 3T3-L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti-adipogenic effect of kochujang, it might be possible to develop garlic-added kochujang as an antiobesity-functional kochujang.

P98: Public Knowledge, Awareness, and Sensory Perceptions of a Novel Plant Source of Omega-3 Fatty Acids: Camelina Sativa

Alpha-linolenic acid (ALA) is an essential fatty acid (FA) in human diets and represents 30-42% of oil derived from Camelina sativa. While research has linked multiple health benefits with replacing other dietary fatty acids with ALA and other n-3 FAs, n-3 FAs are scarce in most Americans' diets. This one-year project explored potential consumer knowledge, attitudes, beliefs and behaviors related to existing dietary sources of n-3 FAs as well as culinary Camelina oil, a promising additional source. Researchers in Montana intend to use the results to facilitate introduction of Montana-produced culinary Camelina oil as a viable commercial product. Eighty athletes from the Greater Bozeman area ages 13-57 years participated in focus group discussions and sensory evaluation tests. Researchers split participants into 2 groups for each age category (junior high, high school, college, and adult), yielding 8 groups of 10 participants each. Participants then engaged in focus group discussions concerning n-3-related knowledge, attitudes, beliefs and behaviors along with potential Camelina marketing approaches. Participants also evaluated dipping oils, vinaigrettes, and spreads containing different oils including culinary Camelina according to an affective scale of like or dislike. Participants expressed widely varying n-3-related knowledge levels, attitudes, beliefs, behaviors, and sensory perceptions. The presentation will describe these as well as responses to proposed Camelina marketing approaches. Consumer feedback indicates Camelina to be a promising dietary source of n-3s. Focus group and sensory evaluation participant insights and responses should help guide continued Camelina product development. This research was funded by the Montana State University Bio-based Institute.