Sensory Quality Evaluation Research Articles

Effect of heat stress on meat quality of growing rabbits divergently selected for body fat content

High ambient temperature represents an increasingly frequent challenge for animal farming, especially for those animal species more susceptible to heat stress (HS), like the rabbit. The present research studied the impact of different ambient temperatures (T: 20 °C—Control vs. 28 °C—High) on the meat quality of two rabbit lines (L: Fat line, Lean line) obtained after 5 generations of divergent selection for total body fat content. After slaughter, the ground meat of 60 carcases (15 rabbits/treatment) was used for physicochemical and sensory quality evaluation. Overall, high T affected hind leg weight (p < 0.001), pHu (p = 0.001), and oxidative status (p = 0.004) during a shelf-life trial. High T increased meat haem-iron (p < 0.001), decreased lipids (p < 0.001), MUFA (p < 0.001), and PUFA classes (p < 0.001), and consequently, increased water content (p < 0.001). Regarding L effect, Fat line was richer in lipids (p < 0.001) and ash (p = 0.008), but less rich in water (p < 0.001) than Lean line. The content of all fatty acid (FA) classes was therefore significantly higher in Fat line meat (p < 0.001). It can be concluded that the two genotypes differed for proximate composition, haem-iron, FA, and amino acid profiles of carcase meat. High T increased meat pHu, water, haem-iron, and reduced polyunsaturated FA (PUFA) amount. At high T the meat of the Fat line showed higher TBARS, whereas Lean line had higher lysine content. Sensory analysis revealed that high T improved tenderness and extinguished onion off-flavour.

Research on rapid determination methods for main compositions and sensory quality of pumpkins based on hyperspectral imaging technology

Rapid detection of pumpkin quality is of great significance for pumpkin production and breeding. In this study, hyperspectral imaging technology was utilized to facilitate the rapid detection of moisture content, starch content, and sensory quality in pumpkins, as well as to investigate their distribution within the pumpkin. The hyperspectral imaging data acquired from pumpkin slices was extracted and averaged. The models for moisture content and starch content in pumpkin built under Multiple Scatter Correction (MSC) pretreatment and Ridge regression proved to be the best ones, whose determination coefficients for cross-validation (R2cv) were 0.968 and 0.869, and the root mean square error for cross-validation (RMSEcv) were 1.142 and 0.365, respectively. Based on the moisture and starch values of pumpkin slices predicted by these models, the sensory quality scores of pumpkin slices can be further estimated. The sensory quality evaluation equation of pumpkin has a correlation of 0.934 to the sensory quality score of pumpkin obtained from the cooking experiment. Additionally, distribution maps summarizing the moisture, starch, and sensory quality of the pumpkin slices were generated, which could well reflect the spatial distribution characteristics of pumpkin quality indexes.

Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon

Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon

Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.

Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects. The objectives of this study were to evaluate instrumental methodologies that will assist the existing human panel in assessing the sensory characteristics of VOO and to develop chemistry-based predicting models for sensory properties in the oil using VOO samples originating from the US and Israel. Our results indicated that oil rancidity highly correlated with the contents of chemical components contents; 1-penten-3-one, 3-hexen-1-ol, (E)-2-pentanal, and 1-octen-3-ol are the major volatiles associated with rancidity defects (low concentrations of these compounds). Positive sensory attributes, such as fruitiness, correlated with 1- acetoxypinoresinol and hexanal, while bitterness correlated with pinoresinol, the aldehydic form of oleuropein aglycones, and the dialdehydic form of oleuropein aglycone. The random forest model suggested that luteolin, (E)-2-hexenal, 1-penten-3-one, and C18:0 are the most useful measurements in predicting the occurrence of sensory defects in the olive oil samples included. In other words, when these compounds are below or above a certain threshold, a defect, such as rancidity, is more likely to be found by the sensory panel.

A rapid evaluation method for pumpkin sensory quality based on near‐infrared spectroscopy

AbstractThe sensory quality (SQ) of pumpkin fruit is one of the most important quality indexes for consumers. In this study, a rapid pumpkin SQ evaluation method based on near‐infrared spectroscopy (NIRS) was introduced. The starch and moisture contents of pumpkins were first determined by NIRS, and then the SQ of pumpkin could be estimated indirectly by these components. Test was carried out on 97 samples of 34 pumpkin fruits. The pumpkin starch and water NIRS models based on variable dimension particle swarm optimization combined moving window (VDPSO‐CMW) and standard normal variate transformation (SNV) showed the best predictive performances, whose predictive determination coefficients (R2p) were 0.775 and 0.932, respectively. A multiple linear regression model (correlation coefficient = 0.788) was established based on the prediction results of the two models and the SQ values obtained from cooking experiments. The proposed method has the potential to provide effective support for pumpkin breeding and production.

Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria.

Enzymatic treatment is a promising method to modulate the chemical composition, flavoring substances and to enhance the sensory quality of cigarettes. This study investigates the feasibility of enzymatic treatment in conjunction with co-fermentation with yeast and lactic acid bacteria to improve the quality of low-quality cigarettes. Amylase, flavourzyme, glucoamylase, protease, and their combinations were used for the enzymatic treatment of tobacco-sorghum by using the liquid-state fermentation method. The biochemical components and flavor substances of the fermented products were analyzed. The findings show that amylase and glucoamylase can effectively degrade starch into fermentable reducing sugars, facilitate microbial growth and proliferation, and significantly enhance the levels of flavoring alcohols and esters. Flavourzyme and glucoamylase, either individually or combined with amylase, achieved a more balanced distribution of flavor substances in the products. Additionally, flavourzyme was capable of increasing the content of guaiacol, solanesol, and 2-acetylpyrrole in the fermented products, thereby improving the richness and depth of the cigarette flavor. While the protease treatment group showed fewer flavor substances and higher nicotine content, which was detrimental to the quality of cigarettes. When integrating the fermentation products into low-quality cigarettes, flavourzyme and glucoamylase combined with amylase treatment received higher scores in sensory quality evaluations. This study provides a beneficial strategy for effectively improving the quality of low-quality cigarettes.

Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation

Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation

Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.

Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of which 68 were present in all samples, accounting for over 99% of the total concentration. The sample fermented contained significantly higher levels of volatile metabolites (56.80 mg/g). Alcohols (22 species) and esters (26 species) were the main flavor components, with the contents accounting for 56.45 ± 3.93% and 31.18 ± 4.24%, respectively, of the total. Furthermore, 14 characteristic components were identified as potential odor-active compounds, contributing to sweet and floral apple brandy flavor. Although the characteristic components are similar, the difference in the content makes the overall sensory evaluation of the samples different. The samples formed by fermentation of four strains, which obtained the highest score (86.46 ± 0.36) in sensory evaluation, were further interpreted and demonstrated through the Mantel test. The results of the component analysis were effectively distinguished by OPLS-DA and PCA, and this validation was supported by sensory evaluation. The research results provided a technical reference for the production of coffee pulp wines.

Exploring The Culinary Harmony of Squash and Pineapple Fusion in Cake Making

This experimental research aimed to formulate a cake made from the mixture of squash and pineapple. It utilized a Completely Randomized Design (CRD) with three (3) treatments and evaluated as to its sensory qualities and acceptability in terms of appearance, aroma, taste and texture by 40 evaluators composed of experts and consumers. Score cards with Nine (9) Point Hedonic Scale was used to evaluate the product. The mean and Analysis of Variance (ANOVA) were used to analyze the data with alpha set at 0.01 level of significance. Findings on the evaluation of sensory qualities and acceptability of the three (3) treatments showed that Treatment C with the proportion of 100grams combination of squash and pineapple showed the most preferred among the treatments with verbal interpretation of “Liked Extremely” in terms of appearance, aroma, taste and texture based on the evaluation of experts and consumers. The finding led to the conclusion that the squash-pineapple cake was acceptable in terms of its appearance, aroma, taste and texture.

Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea

SummaryCongou black tea is mainly processed from single variety leaves, with obvious variety characteristics. This study investigated the effects of mixed processing withered leaves varieties on sensory quality, the volatile and non‐volatile compounds of seven Congou black tea samples. Sensory quality evaluation revealed that the Congou black tea with three leaves varieties were fresher, more floral and had coordinate taste. The total quality score was in the order: MPH &gt; H &gt; M&amp;H &gt; M &gt; M&amp;P &gt; H&amp;P &gt; P. However, samples MPH and M&amp;H have a higher content of theaflavins and amino acids, especially theanine. Furthermore, 130 volatile substances were identified in seven black teas by using HS‐SPME/GC–MS. M&amp;H and MPH have more aroma types and total amount than that of M, P and H. The mixed processing of withered leaves may fully use the catalysis of endogenous enzymes to increase the 19 kinds of black tea key aromas including Benzyl alcohol, trans‐2‐hexenyl hexanoate, Hexyl hexanoate and Methyl jasmonate. Thus, blended processing can enhance the taste, aroma and LC quality of black tea.

Nutritional, safety and sensory quality evaluation of unleavened flatbread supplemented with thermal and non-thermal processed spinach powder

Spinach (Spinacia oleracea L.) is a leafy green vegetable that belongs to the family Amaranthus, sub-family Chenopodiaceae. It is famous for its low-calorie content and rich nutritional profile of zinc, folic acid, iron, calcium, magnesium, retinol, and ascorbic acid. In contrast, pesticide residues like imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin and antinutrients like alkaloids, phytates, tannins, and oxalates are also found in spinach, which inhibit nutrient absorption and also exert deleterious effects in humans. The present study was aimed at determining the technofunctional and nutritional characteristics and improving the consumer safety aspects of dehydrated spinach powder (SP). Spinach was processed to improve its safety characteristics using thermal and non-thermal processing techniques, including microwave heat processing, blanching, acid, and alkali soaking. Findings on the nutrient composition of raw and treated forms suggest SP developed from raw spinach as a promising source of ash (2.9%), fibers (8.19%), proteins (19.1%), Na (97.9 mg/100g), Ca (1304 mg/100g), K (234.2 mg/100g), Fe (41.1 mg/100g), and Zn (14.3 mg/100g). Microwave heating anticipated the highest decline of the content of alkaloids, oxalates, tannins, and phytates by 85, 87, 88 and 89%, respectively. Similarly, microwave heating of SP was found to be more promising in reducing the burden of pesticides such as imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin by 86, 74, 84, 80 and 78%, respectively. Value-added unleavened flatbreads (chapatis) with 5% SP were observed to have the better color, taste, and textural attributes. The study proposes thermal processing i.e., microwave heat processing in particular as a safer approach to reduce the natural antinutrients and extrinsic toxicants of spinach to a level considerably safer for consumption.

Evaluation of Nutritional and Sensory Quality of Functional Extruded Paneer Produced from Soy Flour Blended with Reconstituted Skim Milk Paneer

Evaluation of Nutritional and Sensory Quality of Functional Extruded Paneer Produced from Soy Flour Blended with Reconstituted Skim Milk Paneer

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Abstract Purpose of Review Sensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being the ultimate consumers, assess food traits effectively. However, human judgment is influenced by various factors. Hence, countering subjectivity is crucial for objective evaluation while retaining hedonic insights. Recent Findings Food’s sensory assessment primarily employs humans. Various techniques differentiate, depict, or rank food. Modern sensory tools, aiming to enhance objectivity and reliability, are emerging to supplement or supplant human assessment. This advance can bolster quality, consistency, and safety by mimicking human senses such as smell, taste, and vision, mitigating risks tied to human assessors. Summary This paper provides a review about sensory analysis of food using technological methodologies. A review of different technological tools to analyze sensory characteristics of food, as well as a discussion of how those technological tools can relate to humans’ perception of food is presented.

Evaluation of sensory, biochemical, and microbial quality of fermented shrimp paste product during long-term cold storage

Shrimp paste (Ngapi) is the oldest method of preservation and is used as a condiment in culinary in almost all Asian countries. It has specific taste and flavor properties developed due to aging or fermentation. Therefore, the primary goal of the current study was to investigate the shelf-life of shrimp paste produced in the laboratory. The sensory characteristics, biochemical, and microbiological aspects of low salt fermented shrimp paste products were conducted at various storage periods (0, 10, 20, 30, 50, 70, and 90 days). Ngapi samples were kept at chilled storage of -2.2±0.5°C during the experimental period. Sensory attributes were determined by expert panel members, and nutritional, biochemical, and microbial quality were determined by the standard validated methods. Sensory investigation revealed that the quality was adequate during the storage period. The protein, lipid, and moisture decreased significantly (p&lt;0.05), although ash and total volatile base-nitrogen increased during the experimental period. Throughout the investigation, the microbial quality remained within permissible limits. Finally, the findings of the study demonstrated that the nutritional, biochemical, and microbiological quality of shrimp paste (Ngapi) products could be preserved for a longer storage duration, providing a safer food item for consumers especially ethnic people in Bangladesh.

Nutritional and Sensory Quality Evaluation of Low-Temperature Yogurt Sold in the Market Based on Principal Component Analysis and Cluster Analysis

In order to explore the quality differences of various brands of low-temperature yogurt sold in the market, the nutritional components and physical characteristics of 11 kinds of stirred lowtemperature commercial yogurt were analyzed by principal component analysis (PCA), including protein content, total sugar content, fat content, sodium content, calcium content, probiotic content, solid content, pH value, L*, a*, b*, viscosity and whey precipitation rate. In addition, combined with the method of sensory evaluation, the quality evaluation model is initially constructed. The results show that the cumulative variance contribution rate of the four principal components extracted by principal component analysis method reaches 90.74%. Based on the comprehensive evaluation function of principal component analysis method, the calculated results are significantly positively correlated with the sensory evaluation results (r = 0.909, P &lt;0.001), which reflects the high reliability and effectiveness of the evaluation model. By cluster analysis, 11 kinds of yogurt can be divided into four groups. The first group is characterized by high protein and mellow taste, the second group is characterized by balanced nutrition and popular taste, the third group is characterized by no additive and original flavor, and the fourth group is characterized by moderate quality in all aspects. The research results provide a theoretical basis for the quality evaluation of stirred low-temperature yogurt and the research and development of fermented dairy products.

Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon.

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the 'Fino 49' lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L-1) and an increase in polyunsaturated fatty acids (254 mg 100 g-1) and monounsaturated fatty acids (37.61 mg 100 g-1). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L-1 for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed.

Evaluation of sensory and microbiological quality of tigernut milk drink sweentened with date palm fruit

Evaluation of sensory and microbiological quality of tigernut milk drink sweentened with date palm fruit

GC/QQQ coupling with metabolomics for selection of predicator of tea fermentation

Fermentation is the most crucial process for manufacture of black tea. Signature components were desired for the establishment of accurate prediction of fermentation degree. In this study, finished black teas were prepared using leaves that had been fermented for various times, and sensory quality evaluation was performed. Tracking analysis of volatiles during fermentation was conducted to discriminate the iconic compounds. On the basis of both the sensory evaluation results and the enzymatic oxidation traits of fermentation, the ratio of β-cyclocitral to γ-pylpyrone was proposed as an indicator. A positive correlation was observed between this ratio and the sensory score of finished black tea with varied duration of fermentation, and the correlation coefficient was 0.78. Furthermore, widely plant-targeted metabolomics was applied to cognize the fermentation. Comparative analysis of metabolites was conducted by category, and special attention was paid to flavonoids and terpenes. Significant metabolic differences emerged discriminatively. The results would be useful for intelligent modulation of the manufacture of black tea.

Heterogeneity changes of active bacterial community on cigar filler leaves after fermentation based on metagenome.

Microorganisms play an important role in cigar fermentation. To further explore the dynamic changes of bacterial community composition, the changes of surface bacterial diversity of cigar filler leaves were investigated in the present study by high-throughput sequencing technology. It was found that the surface bacterial richness was declined after fermentation, and the dominant microorganisms on the surface of cigar filler leaves evolved from Pseudomonas spp. and Sphingomonas spp. before fermentation to Staphylococcus spp. after fermentation. The chemical composition and sensory quality evaluation of cigar filler leaves were closely related to the changes of surface bacterial community. The changes of the dominant surface bacterial community led to the differences of metabolic functions, among which the metabolic pathways such as the synthesis of secondary metabolites, carbon metabolism, and amino acid biosynthesis were significantly different. The results provide a basis for clarifying the roles of bacteria in fermentation of cigar filler leaves.

Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

The freeze-dried snack enriched with olives was produced with different biopolymer supports in order to improve the texture and high microencapsulation of olive biomolecules in the matrix for the first time. The effects of biopolymers used to increase storage stability in terms of desired texture properties on existing texture and sensory profile were evaluated. The healthy olive-enriched snack formulated with modified potato starch, maltodextrin, sodium alginate, and gum arabic was obtained using the freeze-dry technique with 20.93% drying efficiency. The smallest pore diameter and homogeneous porosity were obtained in the snack containing sodium alginate. The addition of maltodextrin resulted in larger pores and greater porosity. Large pores and random pore distribution are striking in the snack recipe without biopolymer. Large porosity and voids caused increased brittleness in the control sample without biopolymer. While the hardness increased in the sample containing sodium alginate, the fracturability remained lower than the other polymer supports. The fracturability value determined in the sample without polymers was determined to not be able to protect the integrity of the product during packaging and storage. The highest rehydration ability (7.85%) was obtained in the sample containing sodium alginate. Maltodextrin gave higher fracturability (10.552 mm) and the lowest hardness value (12.00 N) compared to other polymer supports at the concentration used. Maltodextrin gave the lowest astringency value in olive-enriched snacks. The lowest glass transition temperature (80.0°C) was obtained in the maltodextrin-added snack. The addition of sodium alginate delayed the onset of oxidation (OTs, 211°C). With the biopolymer supports used, functional and different taste snacks with nutritionally rich content were produced.