Sensory Methods Research Articles

An Update on Taste, Odor, and Appearance Methods for Water Analysis

Key TakeawaysMany sensory methods are standardized, and new ones are being developed, to assess the aesthetic quality of source water and treated drinking water.In Standard Methods for the Examination of Water and Wastewater, sections 2110 and 2150 have been updated, and section 2150D, “Attribute Rating Test” (ART), has been added.ART is a technique for numerically rating water samples by sensory evaluation for the presence of taste and odor compounds.Sensory tests—screening panelists for their ability to smell compounds—should be part of a utility's sensory program.

Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies

Tea, one of the world’s most consumed beverages, has a rich variety of sensory qualities such as appearance, aroma, mouthfeel and flavor. This review paper summarizes the chemical and volatile compositions and sensory qualities of different tea infusions including black, green, oolong, dark, yellow, and white teas based on published data over the past 4 years (between 2021 and 2024), largely focusing on the methodologies. This review highlights the relationships among the different processing methods of tea and their resulting chemical and sensory profiles. Environmental and handling factors during processing, such as fermentation, roasting, and drying are known to play pivotal roles in shaping the unique flavors and aromas of different types of tea, each containing a wide variety of compounds enhancing specific sensory characteristics like umami, astringency, sweetness, and fruity or floral notes, which may correlate with certain groups of chemical compositions. The integration of advanced analytical methods, such as high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS), with traditional sensory analysis techniques was found to be essential in the evaluation of the chemical composition and sensory attributes of teas. Additionally, emerging approaches like near-infrared spectroscopy (NIRS) and electronic sensory methods show potential in modern tea evaluation. The complexity of tea sensory characteristics necessitates the development of combined approaches using both analytical methods and human sensory analysis for a comprehensive and better understanding of tea quality.

Comparative evaluation of two audio sensory methods on oral hygiene maintenance in visually impaired children.

To evaluate and compare the efficacy of manual toothbrush, audio-tactile performance (ATP) method, and musical toothbrush on plaque control and oral hygiene maintenance in visually impaired children. The current observational study included 60 visually impaired children aged 9-16years who were randomly divided into 3 groups, each with 20 children receiving oral hygiene instructions in different modes: Group 1 (Control) manual toothbrush, Group 2 (ATP) audio-tactile performance method with a manual toothbrush, and Group 3 musical toothbrush. Both manual (groups 1 and 2) and musical toothbrushes (Group 3) were changed after 3months for better efficiency. Oral hygiene index simplified (OHI-S) and Rustogi Modified Navy Plaque Index (RMNPI) plaque scores were recorded at baseline, at the end of 1, 3, and 6months. The collected data were statistically analysed using SPSS version 21. The intra- and inter-group comparisons were analysed using one-way ANOVA, and the multiple group comparisons were analysed using the Tukey HSD test. In intragroup comparisons from baseline to 6months, both OHI-S and RMNPI plaque scores were reduced for group 3, only OHI-S plaque scores were reduced for group 2. Intergroup comparisons revealed a statistically high significant difference in OHI-S plaque scores from baseline to 6months and RMNPI plaque scores from 1 to 6months. The motivation and education with musical toothbrushes and audio-tactile performance (ATP) method could aid in the improvement of oral hygiene maintenance of visually impaired children.

The Ten Test and Sensory Evaluation of Hand and Finger Injuries in the Emergency Department

BackgroundHand and finger injuries are a common presenting complaint to the emergency department and are associated with significant morbidity. Neurologic evaluation of these injuries is a crucial component of the patient assessment and can be done via a variety of testing methods. DiscussionWhile most taught and cited in the emergency department literature, the two-point discrimination (2PD) test for sensation has several drawbacks, including limited reproducibility and reliability. While often utilized by hand surgical specialists, the Semmes-Weinstein monofilament (SWM) test and the Weinstein Enhanced Sensory Test (WEST) are not practical for the emergency physician due to the need for specialized equipment and frequent calibration. The ten test, a relatively new sensory evaluation method, has been shown to be reliable, reproducible, and pragmatic in varying types of clinical environments. ConclusionThe ten test is a pragmatic alternative method of evaluation to two-point that is utilized by specialists in hand surgery and injuries. The emergency physician should consider adding the ten test to their evaluation and reporting of hand and finger injuries in the emergency department.

Effect of Matrix on the Aroma Sensorial Expression of Osmanthus fragrans in Kuei Hua Chen Chiew

To develop a low-alcohol, low-sugar Kuei Hua Chen Chiew (KHCs) without compromising its flavor profile, it is essential to investigate the impact of matrix substances in wine on the overall aroma and taste of KHCs. In this study, gas chromatography–mass spectrometry and food sensory evaluation methods were used to identify the key aromatic components related to the aroma characteristics of Osmanthus fragrans. Ten specific compounds were found to significantly influence the fragrance profile of O. fragrans. Sensory analysis further identified four primary aroma attributes of O. fragrans: floral, fruity, sweet, and herbal notes. Simulated KHCs solutions were prepared to examine the effects of sugar and ethanol on osmanthus aroma and related compounds. Increased sugar content enhanced floral, fruity, and sweet aromas in the system, while ethanol addition intensified herbal notes and associated volatile compounds.

Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics

Novel research on food perception is required for long-term space exploration. There is limited research on food/beverage sensory analysis in space and space-simulated conditions, with many studies presenting biases in sensory and statistical methods. This study used univariate and multivariate analysis on data from pick-and-eat leafy greens to assess self-reported and biometric consumer sensory analysis in simulated microgravity using reclining chairs and space-immersive environments. According to ANOVA (p < 0.05), there were significant differences between interaction room × position for head movements; besides, there were non-significant differences in the interaction samples × environment. On the other hand, there were significant differences in the sample×position interaction for all liking attributes. Results from multivariate analysis showed effects on self-reported, physiological, and emotional responses of samples in space-related positions and environments related to sensory perception changes. Non-invasive biometrics could offer a powerful tool for developing digital twins to assess genetically modified plants and plant-based food/beverages for long-term space exploration.

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Jiang-flavor baijiu (JFB) is a prominent type of Chinese baijiu, known for its unique flavor attributes, sensory experience, and high tasting value. Previous research has mainly focused on the detection and identification of its flavor substances, but in-depth studies on the precise sensory description and differentiation of its flavor qualities are still lacking. In this study, a rapid sensory analysis method, Pivot Profile (PP), was applied to 30 mainstream JFBs in the Chinese market, generating 91 sensory attributes with independent definitions, from which 29 main sensory attributes were established that were easy to perceive and descriptive, as well as convenient for transmitting their sensory qualities and distinguishing differences in price and production region, including color (one descriptor), aroma (21 descriptors), taste, and mouthfeel (seven descriptors). The nine key sensory attributes that distinguish JFB quality are as follows: Jiang, Grain, Chen, Qu, Rancid, Acid, Sweet, Fullness, and Harmony. It was found that price was positively correlated with sensory quality, with greater variation in the quality of samples within the medium price range (RMB 500-1000). All samples from MTCQ1 (the core production area of Maotai Town) performed better in sensory quality. In addition, salted vegetable showed a high degree of regional characteristics, concentrated in most of the production regions of Guizhou Province. Aroma attributes were more suitable than taste and mouthfeel as sensory indicators for distinguishing production regions. This study has opened the direction of systematic construction of sensory description of JFB and provided a successful case for the evaluation of Chinese baijiu using novel sensory analysis techniques.

Sensory Discrimination Tests for Low- and High-Strength Alcohol

Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals trained in sensory analysis. Experiment 1 used a wide-range discrimination test to estimate low- to high-strength beverages (0–60% alcohol by volume (ABV) in 10% intervals). Experiment 2 included a narrower range of intermediate to high strengths (25–45% ABV in 5% intervals). Experiment 3 used 3-alternative forced choice tests (ISO 13301) to discriminate between beverages of varying strengths. Experiment 1 (n = 16) indicated that estimation ability was dependent upon the beverages’ ABV; as ABV increased, estimation significantly decreased (p &lt; 0.005). These findings were not replicated in Experiment 2 (n = 13). In Experiment 3 (n = 17), a significant perceptible difference between high- and low-strength samples was observed in two of nine conditions (35% vs. 31% ABV (p = 0.009); 41% vs. 37% ABV (p = 0.037)). While people can detect large differences in beverage ABVs, they may have a moderate to poor ability to discriminate between beverages of similar strengths. These findings provide support for public health interventions that promote lower-strength alcoholic beverages.

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method. Methods: The QDA carried out of three stages, namely the panelist preparation stage, Forum Group Discussion (FGD), and quantitative descriptive test. QDA was carried out on four jelly drink product formulas, namely F0 (standard), F1 (75:25), F2 (50:50), F3 (25:75) from the ratio of bay leaf extract:guava juice. Results: Sensory attributes consist of 17 attributes, namely appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), aftertaste (astringent and bitter). The results of the one-way ANOVA analysis showed significant differences between the formula and the control product (p&lt;0.05). Formula 1 and 3 not accepted by consumers because there are weaknesses, such as the inhomogeneous appearance and the strong aroma of bay leaf obtained the highest value in formula 1. In contrast, formula 3 has the highest value in astringent and bitter aftertaste, gritty texture and mouthfeel. Conclusions: The selected treatment is formula two of jelly drink with a ratio of bay leaf water extract: guava juice = 50:50. A description like this will assist food technology in developing new products.

한 중년여성의 자아정체성탐색 경험에 대한 예술 기반 내러티브 탐구

In this study, the experience and meaning of a middle-aged woman’s self-identity search were explored in a narrative based on art. The participant of this study, Kim Min-seo (pseudonym), is a woman in her 50s. The researcher and the participant conducted a total of 10 sessions from July 26, 2022, to September 27, 2022, followed by two additional interviews 9 months later. To explore the meaning of the participant’s experiences of self-identity, formed throughout her life, the researcher employed various artistic media and techniques such as clay modeling for emotional expression, drawing family figures, writing poetry, collage-making, and reading fairy tales. Through these sensory, perceptual, cognitive, and symbolic methods, the participant was encouraged to express her life story, and the researcher engaged in discussions with the participant centered around her artistic creations. Based on the verbatim transcripts of all conversations, photographs of the participant’s artistic creations, and the researcher’s journal, a narrative of the participant’s self-identity exploration experience was constructed within a three-dimensional narrative inquiry space. The meaning of the participant’s experiences was then analyzed through this process. As a result, the meaning of the participant’s self-identity exploration experience was constructed as follows: 1. Catharsis through opening up about childhood experiences of abuse. 2. Confession and reflection on guilt related to child abuse. 3. Understanding of interpersonal conflict caused by the lack of nurturing care. 4. Discovery of a new identity for the wounded inner child. Through the relational inquiry space facilitated by her artistic creations, the participant was able to unravel various self-identity narratives embedded in her experiences of both victimhood and perpetration of abuse within the family, as well as her current interpersonal conflicts. In doing so, she discovered the symbol of a “fully bloomed yellow flower,” representing a beautiful and confident version of herself.

Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

Perceiving depth beyond sight: Evaluating intrinsic and learned cues via a proof of concept sensory substitution method in the visually impaired and sighted.

This study explores spatial perception of depth by employing a novel proof of concept sensory substitution algorithm. The algorithm taps into existing cognitive scaffolds such as language and cross modal correspondences by naming objects in the scene while representing their elevation and depth by manipulation of the auditory properties for each axis. While the representation of verticality utilized a previously tested correspondence with pitch, the representation of depth employed an ecologically inspired manipulation, based on the loss of gain and filtration of higher frequency sounds over distance. The study, involving 40 participants, seven of which were blind (5) or visually impaired (2), investigates the intrinsicness of an ecologically inspired mapping of auditory cues for depth by comparing it to an interchanged condition where the mappings of the two axes are swapped. All participants successfully learned to use the algorithm following a very brief period of training, with the blind and visually impaired participants showing similar levels of success for learning to use the algorithm as did their sighted counterparts. A significant difference was found at baseline between the two conditions, indicating the intuitiveness of the original ecologically inspired mapping. Despite this, participants were able to achieve similar success rates following the training in both conditions. The findings indicate that both intrinsic and learned cues come into play with respect to depth perception. Moreover, they suggest that by employing perceptual learning, novel sensory mappings can be trained in adulthood. Regarding the blind and visually impaired, the results also support the convergence view, which claims that with training, their spatial abilities can converge with those of the sighted. Finally, we discuss how the algorithm can open new avenues for accessibility technologies, virtual reality, and other practical applications.

The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert

In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impact the consumption experience. Since food denomination and labeling can play a crucial role in consumer expectation and perception, investigating these interactions is essential. Thus, this study investigated the influence of plant-based product denominations on consumer expectations and sensory perceptions. Using descriptive and affective sensory analysis methods, the response of 300 untrained consumers to three variations of product denomination for the same sample of vegan chocolate dessert was evaluated: Vegan Chocolate Mousse (VCM), Chocolate Mousse (CM), and Creamy Coconut Dessert with Cacao (CCDC). The results indicated that the attributes expected by consumers for each denomination did not always correspond to the actual perceptions, particularly in terms of taste and aroma. The attributes highlighted in the consumption expectation varied among the sales denominations, although the perceived attributes did not significantly differ between the names. Furthermore, the addition of the term “vegan” in the name contributed to a greater correspondence between expectation and consumption reality, although the acceptance score did not significantly differ between the denominations. It was also noted that the term “mousse” did not adequately reflect the texture of the products, prompting consumers to suggest replacing the term with “cream.” The study reinforces the importance of transparent and informative labeling strategies to promote the acceptance of plant-based foods, thereby encouraging increased consumption frequency of plant-based analogs by non-restricted diet consumers, resulting in a better consumption experience.

The Implementation of Love Sensory Stimulation Method in Teaching Autistic Students

This research aimed to find depth insight into the implementation of love sensory in teaching English to autistic students and subsequently the impact of its implementation on their learning achievement. The research subjects are students who have problems understanding instructions, interacting, and communicating. The data collected in this research is qualitative and was collected through observation and interviews. There are some findings found such as the behavior of autistic students that is seen in the teaching and learning process such as difficulty in understanding instructions and interacting, and ignoring their learning environment are specific symptoms of Autistic Syndrome Disorder. The symptoms shown by autistic students are the cause of failure in the learning process. However, the implementation of love sensory stimulation can change the behavior of autistic students. This method can help autistic students adapt and learn together with normal students. So, autistic students’ progress in learning and have achieved their learning goals. The expectation is to provide contributions to parties in need, including teachers who teach autistic students, parents, and future researchers. Based on the findings can be concluded that autistic students can develop in their learning process and interact in their social environment if they are guided in the right way.

Research on Silage Corn Forage Quality Grading Based on Hyperspectroscopy

Corn silage is the main feed in the diet of dairy cows and other ruminant livestock. Silage corn feed is very susceptible to spoilage and corruption due to the influence of aerobic secondary fermentation during the silage process. At present, silage quality testing of corn feed mainly relies on the combination of sensory evaluation and laboratory measurement. The sensory review method is difficult to achieve precision and objectivity, while the laboratory determination method has problems such as cumbersome testing procedures, time-consuming, high cost, and damage to samples. In this study, the external sensory quality grading model for different qualities of silage corn feed was established using hyperspectral data. To explore the feasibility of using hyperspectral data for external sensory quality grading of corn silage, a hyperspectral system was used to collect spectral data of 200 corn silage samples in the 380–1004 nm band, and the samples were classified into four grades: excellent, fair, medium, and spoiled according to the German Agricultural Association (DLG) standard for sensory evaluation of silage samples. Three algorithms were used to preprocess the fodder hyperspectral data, including multiplicative scatter correction (MSC), standard normal variate (SNV), and S–G convolutional smoothing. To reduce the redundancy of the spectral data, variable combination population analysis (VCPA) and competitive adaptive reweighted sampling (CARS) were used for feature wavelength selection, and linear discriminant analysis (LDA) algorithm was used for data dimensionality reduction, constructing random forest classification (RFC), convolutional neural networks (CNN) and support vector machines (SVM) models. The best classification model was derived based on the comparison of the model results. The results show that SNV-LDA-SVM is the optimal algorithm combination, where the accuracy of the calibration set is 99.375% and the accuracy of the prediction set is 100%. In summary, combined with hyperspectral technology, the constructed model can realize the accurate discrimination of the external sensory quality of silage corn feed, which provides a reliable and effective new non-destructive testing method for silage corn feed quality detection.

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.

The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P21), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P21) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P22) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. PRACTICAL APPLICATION: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork.

Experience: A Comparative Analysis of Multivariate Time-Series Generative Models: A Case Study on Human Activity Data

Human activity recognition (HAR) is an active research field that has seen great success in recent years due to advances in sensory data collection methods and activity recognition systems. Deep artificial intelligence (AI) models have contributed to the success of HAR systems lately although still suffering from limitations such as data scarcity, the high costs of labelling data instances and datasets’ imbalance and bias. The temporal nature of human activity data, represented as time series data, impose an additional challenge to using AI models in HAR because most state-of-the-art models do not account for the time component of the data instances. These limitations have inspired the time-series research community to design generative models for sequential data but very little work has been done to evaluate the quality of such models. In this work, we conduct a comparative quality analysis of three generative models for time-series data, using a case study in which we aim to generate sensory human activity data from a seed public dataset. Additionally, we adapt and clearly explain four evaluation methods of synthetic time-series data from the literature and apply them to assess the quality of the synthetic activity data we generate. We show experimentally that high quality human activity data can be generated using deep generative models, and the synthetic data can thus be used in HAR systems to augment real activity data. We also demonstrate that the chosen evaluation methods effectively ensure that the generated data meets the essential quality benchmarks of realism, diversity, coherence and utility. Our findings suggest that using deep generative models to produce synthetic human activity data can potentially address challenges related to data scarcity, biases, and expensive labeling. This holds promise for enhancing the efficiency and reliability of HAR systems.

Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques

Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.

Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs

Aromatic and polyphenolic compounds play an important role in the quality of red wines, contributing not only to flavour, but also to colour, astringency and bitterness. To explore the influence of climate and oenological practices on the chemical and sensory profile of wines, red blends from five terroirs of the Corbières appellation were analysed, taking into account two production years (2018 and 2019). The wines were a blend of at least two of four main grape varieties: Syrah, Grenache, Carignan and Mourvèdre. Volatile compounds were evaluated by HS-SPME-GC-MS, while wine pigments and derived pigments were evaluated by spectrophotometric measurements. In addition, the wines were compared using a quantitative descriptive analysis sensory profile method. The percentage of the blend significantly influenced the polyphenolic and aromatic characteristics of the wines, showing distinct 'typicity' characteristics between sub-regions. Maceration techniques, on the other hand, did not did not allow us to discriminate between sub-regions, but enabled a better understanding of chemical and sensory differences between samples.

A methodological review in sensory analyses of chicken meat

The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase decisions and overall acceptability, sensory evaluation has often been underestimated and considered complementary to instrumental and/or chemical assessments. Sensory analysis includes different types of validated tests (discriminative, descriptive, and affective), applied depending on the purpose of the research study, requiring special attention in the sample preparation phase, in particular for nonhomogeneous products such as poultry meat, requiring reproducible cutting, cooking and presentation to the tasters. The aim of this paper is to review, critically assess and discuss sensory methods, standardized procedures and sample preparation tailored for chicken meat, through the literature from 2000 to 2023, with a section dedicated to ethical aspects that must be carefully considered when designing a sensory protocol. The target readers are both the research and the business communities, as the information can be widely applied for quality control, to develop new food products, to understand or drive preferences or, for example, to assess potential sensory differences among chickens fed with different diets. To the best of the authors' knowledge, this review represents a useful first guide for those approaching the sensory analysis of chicken meat.