Triangle Test Research Articles

Large sensory analysis of vegetables from conventional, organic and no-till practices

There is a growing interest in agriculture to address soil deterioration issues and achieve a sus-tainable agrosystem. Many producers introduce no-till techniques and show significant yields with better ecosystem functioning, as well as improved carbon and water cycles. However, sensory analysis to compare vegetables from these practices are scarce. In this paper, we conduct triangle and hedonic tests over 15 panels of consumers for a total of 915 consumers. Based on statistical hypothesis testing and maximum likelihood estimation, significant statistical differences (p < 0.05 and less) are produced for both triangle tests and hedonic ranking in some specific cases. These results show a trend for sensory preferences of no-till practices.

A Randomized Crossover Trial of Acceptability of Quadruple-Fortified Salt in Women and their Households in Southern India

BackgroundDouble-fortified salt (DFS; iron, iodine) improved iron status in randomized trials and was incorporated into India’s social safety net programs, suggesting opportunities to address other micronutrient deficiencies. ObjectivesTo evaluate acceptability of quadruple-fortified salt (QFS; iron, iodine, folic acid, vitamin B12) in women and their households, using a randomized crossover trial design and triangle tests. MethodsWomen 18-49y (n=77) and their households were randomized to receive QFS or DFS in a randomized crossover design over a 3-week period (week 1: QFS/DFS, 2: iodized salt, 3: DFS/QFS). Each week, participants completed a 9-point hedonic questionnaire (1=dislike extremely to 9=like extremely) to evaluate five sensory domains (color, odor, taste, texture, overall acceptability) of the intervention, and remaining salt was weighed using a digital scale. Triangle tests were conducted among women to evaluate sensory discrimination of salt consumed in rice dishes prepared using standardized recipes. Mixed models were used to examine hedonic ratings and salt use; salt type, sequence, and period were included as fixed effects, and household was included as a random effect. Binomial tests were used to evaluate sensory discrimination of salt type in triangle tests. ResultsMean hedonic ratings for most of the five sensory domains were ≥7 (like moderately) and did not differ by salt type (overall acceptability mean [SD]: QFS: 7.8 [0.7] vs. DFS: 7.7 [1.2]; p=0.68). Household salt use (weighed) did not differ by salt type. During the 3-week intervention period, weighed salt use and hedonic ratings significantly increased, indicating a period effect independent of salt type or sequence. In triangle tests, rice samples prepared with QFS, DFS, or iodized salt were not distinguishable. ConclusionAcceptability of QFS was high, based on individual hedonic ratings and weighed household salt use. Rice dishes prepared with DFS, QFS, and iodized salt were not distinguishable. Findings informed the design of a randomized trial of QFS in this population. Registration numbersNCT03853304 and REF/2019/03/024479.

Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01&lt;0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523.

Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study

ABSTRACTThe aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing during maturation in oak casks. The refreshing sensation brought by mint notes was often expected, even after years of maturation. The main challenge lies in achieving an aromatic balance characterised by the seamless integration of woody aromas while maintaining the initial distillate's freshness. The present study examines the sensory effects associated with the interactions between wood, mint and cold sensations in spirits. Nine spirit model solutions were prepared, representing different combinations of terpene ketones (imparting mint aroma) and wood compounds, each at three concentration levels. The quantitative composition of mint compounds simulated varying degrees of mintiness in the distillate (low, medium and high), while the concentrations of wood compounds mimicked three maturation periods (short, intermediate and long term) in wooden casks. Samples were sensorily analysed by discriminative (triangle test) and rate‐all‐that‐apply (RATA) methodologies. An increase in woody intensity was notably perceived in samples with a low‐mint profile and containing wood compounds associated with medium and long‐term maturation. However, no significant sensory differences were observed in mint and cold perception between model solutions regardless of the simulated maturation conditions, indicating a limited influence of the studied wood compounds on the sensation of freshness in spirits due to competitive perceptual interactions with terpene ketones.

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond.

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.

The Sensory Characteristics of Eggs Enriched With the fish and Linseed Oil

This research investigates the effect of fish and linseed oils supplemented to the laying hens’ feed on the sensory characteristics of table eggs. The experiment was performed on 480 laying hens of TETRA SL hybrid, which were divided into three groups (K: 5 % of soybean oil, P1: 1.5 % of fish oil and 3.5 % of linseed oil, and P2: 2 % of fish oil and 3% of linseed oil). A sensory analysis of eggs was comprised of an assessment of egg color, smell, taste, and texture and was performed by a panel of tasters (n=52) who administered the triangle test and the hedonic test. The panel determined that there was a significant difference (P&amp;lt;0.05) in taste of eggs between the treatment pairs K: P1 and K: P2 but no significant difference between the treatment pair P1: P2. The most frequently detected difference between the treatment pairs referred to the taste, then to color and smell, and the difference in egg texture between the pairs was not represented that much. An increased amount of fish oil in the hens’ diet increased a sensory perception of egg smell and decreased a sensory perception of taste. The egg taste liking differed significantly between the treatments (P&amp;lt;0.05). Referring to the sensory characteristics of likability of color and odor of eggs, there were no significant differences (P&amp;gt;0.05) determined between the treatments.

Potential of Oyster Mushroom (Pleurotus ostreatus) Powder as an Alternative for Monosodium Glutamate

Oyster mushroom is a type of edible fungus with a mild umami flavor and meat-like texture when cooked, potentially as a substitute for MSG (monosodium glutamate), aiming to reduce sodium content in Filipino dishes, and promote healthier eating habits and food choices. This study seeks to determine if Oyster Mushroom Powder can be a suitable alternative to MSG by comparing the sensory properties of Oyster Mushroom Powder with that of MSG once they were applied to three different food samples using a Triangle Test. The three main properties to be compared were Aroma, Taste, and Texture. The main findings of this study show that the food samples that were seasoned with Oyster Mushroom Powder overall had comparable or superior sensory properties when compared with the samples seasoned with MSG. The result of this study contributes to a growing body of research on mushroom sensory properties and potential usage in food products.

Research on financial risk screening of listed companies based on clustering algorithm

The ability to recognize financial fraud activity in listed firms has grown in importance and is a constant source of worry in both academics and business. The A-share listed businesses in the biological and pharmaceutical industries that have faced penalties from the China Securities Regulatory Commission during the previous five years are used as samples in this study. Using Kangmei Pharmaceutical as an example, 24 characteristics are chosen using the fraud triangle theory, and testing and analysis are conducted using a Random Forest classification algorithm model in conjunction with SMOTE Oversampling technology. The findings show that it is more beneficial to use numerous feature sets to develop models or to construct models with many alternative algorithms for financial fraud screening studies, as opposed to merely classifying organizations into fraudulent and non-fraudulent categories.

Cognitive and Motor Capacities Are Poorly Correlated with Agility in Early Pubertal Children: Gender-Stratified Analysis

This research aimed to identify relations of cognitive and power capacities with reactive agility in pubescent boys (n = 55) and girls (n = 46). Cognitive abilities were evaluated by the Stroop test, while the BlazePod system was used to evaluate agility performance conducting 20 yard shuttle and triangle tests of non-reactive (TCODS) and reactive agility (TRAG), respectively. Performance in jumping power was assessed through the squat jump (SJ), countermovement jump (CMJ), and drop jump (DHJ) utilising the Opto Jump system (Microgate, Bolzano, Italy), while sprinting ability over distances of 10 and 20 m was measured using a photocells system. A principal component was extracted from the four Stroop test variables using factor analysis. Forward stepwise multiple regression analysis was conducted separately for boys and girls to evaluate the multivariate relationships among the predictors and the criterion. Among boys, 80% of the TRAG variance was explained (MultipleR = 0.9), with TCODS and SJ as significant predictors (β = 0.53 and −1.01, respectively). For girls, the TCODS was the significant predictor (β = 0.65), explaining 43% of the variance (MultipleR = 0.65). These results show that (i) cognitive abilities measured with the Stroop test were not a reliable tool for predicting TRAG, (ii) jumping power was a significant predictor of TRAG in boys, and (iii) TCODS was a significant predictor of TRAG in girls. The findings indicated that cognitive abilities do not significantly influence reactive agility in pubescent children. It seems that power features have a greater influence on reactive agility, particularly in boys who have more developed motor skills at this age compared to girls.

Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin

Biobased packaging pouches made of chitosan (CS), gelatin (GEL) and gallic acid (GA) were developed to be used as active packaging (antioxidant) for olive oil. Various formulations were characterized in terms of their physico-chemical (color, transparency, thickness, water content and swelling) and barrier (oxygen, carbon dioxide, and water vapor) properties and total phenolic content. The developed pouches were used to store olive oil for 6 weeks. The oil was characterized in terms of its color, volatile compound profile and organoleptic properties. Considerable amounts of total phenols were measured in all film formulations, with significantly higher amounts in the films containing GA. No significant color changes were observed in the packed oil. A total of 31 volatile compounds from 8 different chemical groups were identified in the oils tested. In the samples with gallic acid as an antioxidant, the content of compounds identified as volatiles from the degenerative oxidation process was lower compared to the samples packed in glass containers (control), regardless of the storage period. Triangle test showed that organoleptic properties have a greater influence on visual appearance than odour.

Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines

Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea

In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.

Effects of blenderized watermelon with the rind on satiety, postprandial glucose, and bowel movement, with sensory evaluation

Watermelon is a well-liked fruit containing bioactive compounds and nutrients. Watermelon research on metabolic diseases often involves flesh, yet rind is less explored. This study examined effects of watermelon with rind on satiety, postprandial glucose, and bowel movement with a sensory evaluation in healthy adults. The study included 21 participants (age 23.6 ± 5.7y, BMI 22.6 ± 2.8 kg/m2) in a randomized double-blind crossover design. Participants consumed one cup of blenderized watermelon with and without rind separated by a one-week washout period. Sensory analysis included 23 semi-trained panelists to complete a triangle and a 7-point hedonic scale test. Results revealed significant increase in satiety for both trials over time, with more fullness for watermelon with rind (P < 0.05). Rind stabilized glucose response compared to flesh (P < 0.001). No bowel movement differences were found for either trial. Most sensory panelists (91 %) identified the sample of watermelon with rind in the triangle test (P < 0.001). Higher ratings in color, consistency, smell, flavor, and sweetness for watermelon compared to watermelon with rind (P < 0.01). Overall acceptance was significantly higher for watermelon compared to watermelon with rind (P < 0.001). Findings suggest health-promoting effects of watermelon rind on satiety and glucose, but higher acceptance for watermelon flesh vs watermelon flesh with rind. Future studies should investigate potential benefits of rind in disease prevention and attenuation. Advancement in food technologies is also needed to increase palatability to promote rind consumption.

Boundary node detection in wireless networks with uneven node distribution on open surfaces

Boundary node detection is essential in various application scenarios of wireless networks. However, most previous solutions are only suitable for planar networks with densely and evenly distributed nodes. They cannot satisfy scenarios where nodes are unevenly deployed on open surfaces because the nodes may have different heights, densities, and inter-distances. In this work, we propose a scheme named Surrounding Triangle Validation to detect boundary nodes in wireless networks with uneven node distribution on open surfaces. This solution randomly generates triangles from the 1-hop neighbors of a testing node and validates these triangles. The triangle generation step accepts the triangles with their two endpoints connected by one or more relay nodes in the areas with uneven node density. Then, the generated triangles surrounding the testing node are picked out by point in triangle tests. In the last step, the selected triangles are compared according to the characteristics of a special kind of boundary node to ensure the results of our method. We test our solution in networks with different node densities on several open surfaces. Simulation results show that our method works effectively. It detects boundary nodes more correctly than previous solutions.

The effect of modified (preheated) soybean concentrate powder on high protein biscuit

Protein is a key structural component in many foods. Soybeans are a plant-based protein source, that is used in food. Soy concentrate is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely the preheated process. The preheated process is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation point for improving the functional characteristic of protein contents. Greater public interest in healthy diets, leading to contributes to the development of protein-enriched foods, one of which is biscuits. The aim of this study was to determine the effect of modified preheated soybean concentrate powder in the physical characteristic of high protein biscuits (11 - 15%). Texture characteristics, macrostructure, and sensory quality of biscuits were studied. In this study, soy protein was preheated for 20 minutes at a temperature of 80°C. The results showed that preheated treatment affected a decrease in texture quality compared to control biscuits, also it induced a decrease in porosity of biscuits, compared to control. The preheated treatment that reaches the denaturation point simulate improving the physical characteristic of biscuit, one of which is not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. ImageJ analysis of macrostructural test results revealed that the porous biscuits were found in 11% preheated soy biscuits. According to the comparison sensory, triangle test, the panelists cannot defined a pair of control and 11% soy biscuit.

The effect of preheated whey protein concentrate addition on high protein biscuit

WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34–80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occurs makes WPC tend to lose its reactivity and become more stable. The aim of this study was to determine the effect of preheated WPC in a high protein biscuit. There were 7 treatments; control biscuit (without WPC), biscuits with the addition of non-preheated (NPH) and preheated (PH) WPC with 11%, 13%, and 15% protein content. The results showed that the addition of preheated WPC could produce better physical and sensory characteristics when compared to biscuits using non-preheated WPC. Biscuits PH 11% can produce the best characteristics with a hardness value of 1,171.543 g; crumb structure with small pores; porosity 18.944%; and a DF value of 2.482. This is also supported by the results of the triangle test, where the panellists could not distinguish the colour, taste, and texture of the biscuit when it was compared with the control.

Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast.

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5×2×1.5cm) were dipped in the PS coating solution for 15min before frying. After frying the chicken at 195°C for 7.5min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62ng/g for the control chicken breast without coating to 6.30ng/g (0.25% Lys), 6.76ng/g (0.5% Lys), and 11.98ng/g (0.75% Lys), accounting for an 89%-92% reduction in PhIP levels compared to the controls. However, dipping in Trp-containing PS coating had a significantly lower (p<0.05) PhIP reduction effect (34%-67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS-coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS-coated chicken breasts (p<0.001). Overall, this study suggests that the application of PS-based coatings incorporated with AAs on chicken breast reduces the PhIP formation.

A sustainable valorisation of spent hops from dry-hopping

Dry-hopping is the cold extraction of non-volatile and volatile compounds from hops into beer and it impacts the costs per hectolitre of beer production generating a considerable amount of waste (spent hop, SH) which still contains compounds that can be reused in brewing. The study aimed to evaluate the non-volatile and volatile compounds retained in the SH and their brewing potential carrying out brewing tests at laboratory and pilot scale with spent and new fresh hops. The results highlighted that the use of SH in wort production at the pilot scale underlined no differences in α-acids isomerization rate (25.20%) compared with the fresh hop, FH (24.84%). The wort produced showed higher monoterpenes and sesquiterpenes levels and lower terpene alcohols. The 30 IBU (International Bitterness Units) beers, similar for the main qualitative parameters, showed significant differences in the polyphenol content (260 and 229 mg/l for FH and SH, respectively) and in the amount and composition of the hop volatile compounds (451 and 243 μg/l for FH and SH, respectively), lower in SH samples; however, the sensory evaluation did not highlight significant differences between samples, as confirmed by the triangle test. Results clearly indicate the suitability of SH for brewing purposes.

Muscle histology and Sensory quality changes during freeze storage of North Atlantic shrimps (Pandulus borealis)

It is known that inappropriate transport or storage of shrimp can adversely affect different quality parameters. An experiment was designed to store North Atlantic Shrimp at two temperatures (-20ºC &amp; -40ºC) for 2,4,6 months and analyze the quality changes during this period from these two groups at the seafood quality laboratory of Faculty of Biosciences and Aquaculture, Bodø University College, Norway. Texture was done with TA-XT2 Texture Analyzer and Color analysis was done with Minolta Chroma meter 300, shrimp muscle histology was studied and sensory analysis was done as triangle test. During the study texture was firmer and color was whiter at -40ºC storage than at –20ºC storage. Shear force increased during freeze storage at -40ºC and decreased during storage at -20ºC. In-20ºC stored samples larger ice crystals formed between the muscles. The sensory panel found difference between the -20ºC and -40ºC stored Atlantic shrimp samples after 2 months.

Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine.

Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of limonene on aroma perception at different enantiomeric ratios. Its interaction with linalool and α-terpineol compounds was also investigated. Eighteen model wines were created with different ratios and/or concentrations of limonene and diverse concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that different limonene ratios had no influence on wine aroma. Descriptive analysis showed that the addition of only limonene influenced citrus characteristics depending on the concentration. Linalool addition did not alter aroma quality when the limonene was at low concentrations, but it did change aroma perception at high limonene levels. α-Terpineol only altered the aroma of the wine at medium and high concentrations. At high concentrations, linalool and α-terpineol presented tropical aromas with some floral notes, irrespective of limonene levels. Depending on the desired aroma qualities of the wine, altering the monoterpene content resulted in very different aromatic wines.