Specific Sensory Characteristics Research Articles

Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

AbstractGeneral lexicons have been developed to describe sensory characteristics of soy sauce. However, no study has examined a large sample set of seasoning soy sauce, a subcategory of soy sauce, and developed a lexicon to fully describe its specific sensory characteristics. In this study, a wide variety of seasoning soy sauces (n = 25) were examined by a descriptive panel composed of nine highly trained panelists and a lexicon consisting of 34 attributes was developed. Each attribute was defined and referenced. Results showed that almost all attributes were needed to explain the common sensory characteristics found in seasoning soy sauces. However, five terms may be used occasionally to describe targeted specific sensory characteristics. As compared with published general lexicons of soy sauce, the current lexicon revealed eight new attributes that were specific to seasoning soy sauces. In addition, new references were also developed for some attributes, thus providing new choices of references for researchers.Practical applicationsUnderstanding sensory characteristics of seasoning soy sauce, an increasingly popular flavoring ingredient, is very useful for manufacturers to capture or improve product qualities in order to strengthen their competitiveness in the marketplace. A developed lexicon from this study can be used to determine sensory quality of seasoning soy sauces accurately and precisely. The lexicon can also facilitate communication regarding product quality among sensory scientists, product developers, marketing professionals and suppliers.

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

In recent years the sensory evaluation field has been moving from the traditional sensory descriptive methodologies towards consumer based methodologies. Sensory descriptions are not confined to sensory evaluation. In everyday life, people use also descriptions to communicate about products sensory properties. The theory of social representation offers a new approach for studying the meaning of the terminology used in these everyday life descriptions. One implication of this theory is that meaning is created through a system of social negotiations rather than being a fixed and finite code. The goal of the present study was to understand the meaning of the concept of wine minerality in different social groups, through the social representation theory. For this purpose, we worked with 40 winemakers from Chablis, France, and 47 wine consumers from burgundy. We used a verbal association task with the word minerality as a prompt. Participants had to write down all the words that came to their mind when they heard the word minerality and to rate both the importance and the valence of these words. Data were subjected to a prototypical analysis to identify the core and peripheral areas of experts’ and consumers’ social representation. Results showed that winemakers and wine consumers have a different way to represent and conceptualize minerality. The central core of winemakers’ social representation is formed by terms that give an idea of minerality coming from “a place” (Chablis, geology and terroir) and having a specific sensory characteristics (Shellfish, chalky and freshness) linked to this place. This representation is comforted by the elements of the first periphery (stone, acidity, gunflint and salty). For wine consumers, both the central core and the first periphery consist of only one term each (terroir and stone respectively). Sensory characteristics linked to this idea of terroir appear only in the third and fourth peripheries indicating that they are neither shared nor stable as it was observed by winemakers. Finally, the valence results showed that minerality have a positive connotation in both groups, which results in a sensory descriptor denoting quality.

RATA questions are not likely to bias hedonic scores

Concurrent elicitation of hedonic and sensory information from consumers helps to identify the sensory attributes that drive consumer preferences. However, there is a risk that asking consumers about specific sensory characteristics can bias their hedonic responses. This research extends previous work by investigating if concurrent use of rate-all-that-apply (RATA) questions, a variant of CATA questions is associated with bias of the hedonic scores. RATA questions extend CATA questions by requiring consumers to also rate the intensity of the terms that are applicable for describing samples (‘high’, ‘medium’ and ‘low’). In eight consumer studies (n=560) across five product categories there was no evidence of concurrent use of RATA questions influencing hedonic scores. When RATA questions were used concurrently with a hedonic question there was a strong tendency for greater hedonic discrimination between samples (5 of 8 studies). This suggested that the discriminative capacity of the hedonic question was increased by inclusion of the RATA question, a result that could be attributable to the RATA question increasing consumers’ engagement and attention to the task. Further research is required to confirm this result and tentative explanation.

Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task

Aesthetics is one of the major parameters for consumers when buying a rose bush. Therefore, managing this quality is important for agronomists. Tools are needed to assess visual characteristics and to find links with architectural plant parameters. Sensory analyses were developed using real plants and photographs as stimuli. With technology and modeling improvements, using virtual plants could presents numerous advantages. This study demonstrated the feasibility of using rotating virtual rose bush videos as stimuli for a labeled sorting task. The virtual rose bush reflected a natural within-crop variability of one cultivar based on bud breaks location and axes length. Two panels of subjects closely linked to the horticulture sector sorted and described 40 rotating virtual rose bush videos. Non-metric Multidimensional Scaling (MDS) results for both panels were similar and allowed us to highlight five groups of virtual rose bushes with their specific sensory characteristics and their own most representative products using a combination of the paragons and the most typical products. This approach revealed that subjects detected high visual differences between products, and that by using rotation, they were able to integrate 3D properties about variations around plant facets. Finally, a labeled sorting task is a powerful method for preliminary exploration of the visual aspect of virtual plants.

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.

The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an initial description, their roles are described, mainly for Comté.

Hedonic Response to Fish in Preschoolers

AbstractPreschoolers’ hedonic response to fish dishes was investigated by actual tasting in a natural environment of consumption. Cod with tomato sauce (CTS), plaice with tomato sauce (PTS) and oven‐baked breaded plaice (OBBP) were scored during school lunch by 90 preschoolers on a 5‐point nongender facial scale. Liking varied significantly (P < 0.001) across dishes. CTS and OBBP were highly appreciated and significantly preferred to PTS, which was disliked.Cluster analysis identified four groups of children with homogeneous preference patterns. Nearly 4 children out of 10 equally liked OBBP and CTS, and disliked PTS. Nearly one child out of three equally liked all the dishes. One child out of seven preferred OBBP to fish dishes with tomato sauce. One child out of 10 preferred CTS to dishes with plaice.Acceptance was related not only to objective sensory properties of fish dishes but also on background characteristics of the children. Familiarity with the fish dish, the reported liking of the target fish types as well as the neophobic status of children modulate the hedonic response to fish dishes.For nearly 6 children out of 10, liking is positively related to fish odor, fish flavor and greasiness, whereas it is negatively related to softness, jelly‐like texture, fast melting and falling apart easily textures. For one child out of seven, liking is positively related to bread‐related attributes and negatively with tomato‐related attributes. For 1 child out of 10, liking is negatively related to tomato‐related attributes and fish odor.Practical ApplicationsFish is a food rich in valuable nutrients but it is scarcely appreciated by children. Therefore, it is important to identify the drivers of liking for seafood in natural environments of consumption by actual tasting to understand what is to be done to control fish acceptance and formulate more energy‐balanced and sensory‐appealing meals. The identification of specific sensory characteristics that drive preference in subgroups of preschoolers with radically different sensory preferences opens up ways to engineer specific and more versatile interventions to promote fish consumption in preschoolers.

Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners

AbstractThe aim of this study was to establish whether sugar can be replaced by the natural sweeteners erythritol, rebaudioside A and by the artificial sweetener sucralose without noticeable sensory differences. After previous two‐alternative forced‐choice tests to determine the sweetness of each applied sweetener, the quantitative descriptive analysis was conducted by an experienced sensory panel.Results indicate that the alternative sweeteners do not indicate sucrose‐like flavor and texture profiles but do indicate specific sensory characteristics. Consequently, combinations of bulk and high‐intensity sweeteners (erythritol‐rebaudioside A, erythritol‐sucralose) were sensorially analyzed to investigate if they feature a synergism and mask the unpleasant specific characteristics of each other. The tested combinations indicate sucrose‐like flavor and texture profiles at an adjusted sweetness of 1.0. By changing these optimal combinations with the aim of adjusting the maximum sweetness the unpleasant and characteristic (bitter) taste of the sweeteners can be perceived again. The tests were executed in comparison to a 3% sucrose equivalent value reference sample with a sweetness of 1.0.Practical ApplicationsSugar substitution is a hot topic in current food and beverage development, driven by the intention to influence consumer behavior toward health‐oriented eating. The main objective is to maintain the typical and accepted sucrose sweetness in order to avoid negative impact on acceptability. Based on these purposes and the growing interest in natural food ingredients, this study provides an analysis of sweeteners, focusing on the bulk sweetener erythritol and the high‐intensity sweetener rebaudioside A. However, there is still an intensive use and application of artificial sweeteners in the food industry; hence they cannot be neglected in this study.

Quantitative Sensory Testing to assess the sensory characteristics of cancer‐induced bone pain after radiotherapy and potential clinical biomarkers of response

Radiotherapy (XRT) is the gold standard treatment for cancer-induced bone pain (CIBP), but only 50% of patients achieve adequate pain relief within 6 weeks. No predictors of analgesic response to XRT are known. The aim of this preliminary study was to explore the effect of XRT on sensory changes in CIBP with a view to predicting response. After ethics committee approval, patients with CIBP were assessed prior to and 4-6 weeks after palliative XRT. This included completion of the Brief Pain Inventory (BPI) and bedside Quantitative Sensory Testing (QST) measuring evoked sensations to quantified stimuli on the skin over the area of CIBP and a control site. Twenty-three patients were assessed pre and post XRT. Thirteen (57%) had an analgesic response (defined as ≥30% reduction in total BPI). Those patients who had normalisation of abnormal warm sensation ("warm responders", n = 6) were different in that they had higher baseline functional BPI pain scores (median score (IQR) in warm responders = 43 (31.75-58) compared to 31 (12-39.5) in the remaining patients, p = 0.039), larger reductions in pain scores (median difference of 33.5 in total BPI, p = 0.027) and increased likelihood of resolution of sensitivity to pinprick. This is the first clinical study to demonstrate alterations in sensory responses in CIBP. Alterations in specific sensory characteristics seem to be associated with an increased likelihood of successful analgesia from palliative XRT. This supports the use of QST in further biomarker studies to predict response to therapy and aid clinical decision making.

A combined approach in characterization of an effective w/o hand cream: the influence of emollient on textural, sensorial and in vivo skin performance

To formulate a consumer-acceptable cosmetic product, numerous demands have to be fulfilled, and as the most important, efficacy (both real and perceived), adequate aesthetic (visual perception) and all sensorial characteristics have to be achieved. In this study, four model water-in-oil creams intended for hand care, varying in one emollient component, were submitted to rheological, sensory and textural characterization, and their efficacy was evaluated in in vivo study on human volunteers. Our results indicate that certain alteration restricted to the oil phase induced a change in all investigated characteristics, showing that each instrumental measurement can be used as a sensitive tool in the characterization of cream samples. Regarding the correlation between physical measurements and certain sensory attributes, it is possible to formulate a product with specific sensory characteristics by using pre-defined rheological or textural parameters. To obtain a complete sensory profile of a cosmetic product, a detailed sensory evaluation should be carried out according to the existing standard practices, which are both time- and money-consuming. However, a modified sensory study could be useful for fast in-line screening along with instrumental characterization of a novel cosmetic emulsion product and could be particularly helpful in the process of distinguishing a single formulation from several differing in one component.

Sensory local uniqueness of Danish honeys

Sensory characteristics of 21 locally produced Danish honeys representing a span in seasonal variation and location across Denmark were studied. Seasonal variation influenced the sensory characteristics predominantly as a consequence of changes in the flora of the honeybees' habitat. However, honeys from different locations displayed specific sensory characteristics within same season. Thus, the Danish honeys had distinct and unique flavours related to origin of location — sensory local uniqueness. In addition, honeys from similar locations could also differ in sensory profiles. The sensory variation within the honeys due to the flora in the local habitat was mirrored by pollen analysis showing diverse pollen profiles. This finding assists the beekeeper in formulating precise product descriptions for communication and creation of recognition of the products sensory uniqueness in their promotion strategy of the honeys towards the consumers.

Physicochemical properties and quality parameters of herbhoneys

Herbhoney is a honey-like substance produced by bees fed on a saccharose-based food supplemented with herbal extracts or fruit juices. Having specific sensory characteristics (colour, aroma and taste), different from those of natural honeys, herbhoneys greatly extend the range of bee products. With the aim of improving the knowledge of herbhoneys of various origins, their chosen physicochemical and quality parameters were evaluated. It was found that the herbhoneys studied satisfied most of the requirements relative to natural honeys (water, hydroxymethylfurfural and saccharose contents, free acidity, and diastase number). Some of the samples showed an increased specific conductivity, characteristic of honeydew honeys, although the ash contents of herbhoneys were at a level typical of nectar honeys. The saccharose content of some herbhoneys exceeded the value allowed for most natural honeys. Mineral composition varied between the samples, being in most cases within the limits reported in this literature for natural honeys.

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

ABSTRACT The sensory characteristic “green” has been used frequently in descriptive sensory analyses of various foods. A six‐member highly trained descriptive panel determined that “green” is not a single characteristic, but can have several different manifestations. Generally, green can be characterized as unripe, peapod, grassy/leafy, viney, fruity or combinations of those. Additional attributes that were important to the green character included musty/earthy, pungent, bitter, overall sweet and floral. This research also examined the odor characteristics of 22 chemicals in concentrations from 1 to 100,000 ppm. Thirteen chemicals including aldehydes, alcohols, ketones, azoles and ester derivatives had been reported to have green aroma. Nine additional ester derivatives, containing a six carbon core similar to hexanal, were included. Most chemicals tested were found to be green at concentrations of 1,000 ppm and higher. Green‐grassy/leafy was the most common green note and musty/earthy and pungent were frequent green adjunct aromas. PRACTICAL APPLICATIONSBecause “green” notes have been used commonly to describe the characteristics of many food products, especially, fruits and vegetables, it is important to understand the types of green characteristics present in products. Prior literature has suggested various chemicals may be responsible for green, suggesting that there could be different types of green notes. A better understanding of “green” aromas and flavors can help researchers better describe specific sensory characteristics and make improvements to products where green impacts the sensory properties, either positively or negatively.

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

Wines from Pedro Ximénez (PX), Fino, botrytized Sauternes, and Cava were screened by gas chromatography-olfactometry (GC-O), and the most relevant aroma compounds were further quantified in six different wines of each group. The comparison of GC-O and quantitative data with similar data from white young wines has made it possible to identify the aroma compounds potentially responsible for the specific sensory characteristics of these wines. Results have shown that all these wines are relatively rich in 3-methylbutanal, phenylacetaldehyde, methional, sotolon, and the ethyl esters of 2-, 3-, and 4-methylpentanoic acids. While Cava has a less specific aroma profile halfway between these special wines and young white wines, PX is richest in 3-methylbutanal, furfural, beta-damascenone, ethyl cyclohexanoate, and sotolon; Fino in acetaldehyde, diacetyl, ethyl esters of branched aliphatic acids with four, five, or six carbon atoms, and 4-ethylguaiacol; and Sauternes in phenylacetaldehyde, 3-mercaptohexanol, and 4-methyl-4-mercaptopentanone.

Identification of the Characteristics That Drive Consumer Liking of Butter

This study identified and explored the sensory characteristics that drive consumer liking of butter. A trained descriptive panel evaluated 27 commercial butters using a defined sensory language. Two focus groups were conducted with butter consumers to gain an understanding of consumer use and consumption habits. Six representative butters and 2 vegetable oil spreads were selected for consumer acceptance testing. Both internal and external preference mapping techniques were applied to interpret consumer data. Key discriminating sensory characteristics of butters included color intensity; diacetyl, cooked, grassy, and milk fat flavors; and salty taste. From focus groups and quantitative consumer testing, the key butter features were a desirable flavor and a natural image. Negative aspects included price and cholesterol. Five consumer clusters with distinct butter and spread flavor likes and dislikes were identified. Butter is a desirable product to consumers. Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments.

Food quality certification: An approach for the development of accredited sensory evaluation methods

The standardization and accreditation of sensory quality evaluation methods is a pressing need for the certification of food products, particularly for foods and beverages with specific sensory characteristics, such as those with a protected designation of origin (PDO). This study describes a proposal for the development of accredited sensory evaluation methods, showing as an example an application from a specific certified product (PDO Idiazabal cheese). A training and qualification process for expert panelists is required. In cheese, panelists score quality of overall sensory parameters (shape, rind, paste colour, eyes, odour, texture, flavour and aftertaste) on a scale, based on how close the product lies to a specific quality standard. Panelists justify the quality scores given on the basis of the absence/presence of specific characteristics in the product and/or the presence of defects. Training requires the prior establishment of references for both characteristics and defects. Qualification trials determine whether or not the expert panelists (both individually and as a panel) are appropriately qualified to carry out the sensory evaluation. This work also shows the quality control maintenance of qualifications for the expert panellist. This approach could be generalized to any type of food and beverage as a reference for the accreditation of sensory quality evaluation methods according to ISO 17025. In this way, each product manufacturer would be able to define its quality standard and, on the basis of this standard, carry out the sensory evaluation using a panel specifically trained for this purpose.

Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

The main objective of this study was to characterise the know-how diversity of small-scale facilities manufacturing traditional dry sausages and to investigate the relations between the know-how and the sensory diversity of the traditional dry sausages. First, a description of the know-how (typology) was observed on 108 out of 129 registered small-scale facilities in the Massif Central. The typology led to six groups with specific know-how differentiated mainly by the raw materials and drying. From these 6 groups, 12 small-scale facilities were selected (2 per group of know-how) in order to perform a Flash profile on the manufactured dry sausages with a panel of six experts. The Flash profile results showed discrimination between the dry sausages by the raw materials used. In addition, the canonical correlation analysis (CCA) showed a high correlation between the typology data and the sensory data. The similarity map 1–2 from the CCA illustrated the proximity between dry sausages from the same group of know-how and discriminated between dry sausages from different groups of know-how. Thus, it can be concluded that each group of know-how corresponded to traditional dry sausages with specific sensory characteristics.

Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation

Abstract The purpose of this work was to compare the sensory characteristics of ewes’ milk cheeses using several sensory methodologies (free choice profiling (FCP), direct similarity measurements, and hedonic data). For this purpose, visual plot inspection as well as correlation coefficients among sensory dimensions were considered. Multidimensional maps obtained by means of free choice profiling proved difficult to interpret without any other external source of information in contrast to data obtained by direct similarity measurement techniques that gave interpretable solutions. Cheese samples showed specific sensory characteristics mainly based on ripening time and manufacturing procedures. The techniques used in this study revealed great individual variability during sensory assessment of cheese samples mainly attributable to the absence of assessor training. Multidimensional solutions for the different correlation techniques are also discussed.

RICE EXTERNAL PREFERENCE MAPPING FOR ASIAN CONSUMERS LIVING IN THE UNITED STATES

ABSTRACTTwenty‐one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.

Chirality in flavor chemistry‐recent developments in synthesis and analysis

Abstract The state of the art in research on chirality and odor is presented, with special emphasis on synthetic and analytical methods. The syntheses of 1‐octen‐3‐ol enantiomers, of chiral alkan‐2‐yl esters, of “whisky lactone,” and of chiral sulfur compounds, known as characteristic components of the yellow passion fruit, are reviewed. It is demonstrated that optically pure stereoisomers exhibit their own, specific sensory characteristics. Therefore, stereoisomers of very high enantiomeric excess (ee) must be achieved for valid evaluations of their structure‐function relationships. Analytical methods for stereodifferentiation of chiral flavor compounds and recent developments in biotechnology are discussed.