Unstructured Line Scale Research Articles

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1 . Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Unstructured numerical intensity scales: Models, protocols and errors

A sample of 62 untrained subjects were assessed on their ability to use unstructured numerical 9-point and 30-point category scales along with an unstructured line scale, using both rank-rating and serial monadic protocols. Visual stimuli were used for convenience, the task being to rate the heights of 12 easily discriminable columns of mung beans held in transparent vertical cylinders. Such stimuli had no perceptual variance, which would otherwise have added uncontrolled variance to the subjects’ performance. Two measures of performance were used for each of the 6 experimental conditions. First, mean number of ‘scaling errors’ made in each of the six experimental conditions was computed. In this experiment, a scaling error was defined as giving a taller column a score equal to or less than a shorter column. The lower the error count, the better the subjects’ performance. The second measure was to match the subjects’ rating scale pattern of scores to a ‘true’ pattern of scores, derived from the physical measurements of the 12 columns. For this, a ‘dissimilarity score’ was developed. This compared the sum of the Euclidean distances between standardized true scale ratings for each of the column’s 12 true heights, with those obtained from each subject. This gave a measure of the mismatch between the subject’s set of scores and the true set of scores. Both the scaling error counts and the dissimilarity measures, indicated that subjects performed significantly better using the rank-rating protocol than the serial monadic. This was because of the effects of forgetting the exact intensities of stimuli once they had been removed, removal of stimuli being a necessary part of the serial monadic protocol. Subjects were penalized when using the 9-point scales, because there were too few categories to represent the different heights of all 12 columns. This introduced the concept of ‘sufficient space’. Using the rank-rating protocol, the 30-point and line scales, with no memory problems and sufficient space elicited the best performances; they were not significantly different.

Risk of hedonic bias in sensory co‐elicitations: Comparison of CATA questions and applicability ratings

AbstractCo‐elicitation of hedonic responses and sensory responses is now common. Against this background, this research compared the risk of hedonic bias from sensory check‐all‐that‐apply (CATA) questions and sensory term ratings from unstructured line scales (RQ1) and evaluated if the risk of hedonic bias is independent of the sensory terms of the CATA question (RQ2). Seven studies with 137–293 participants each were conducted, using different product categories. Between‐subjects experimental designs were used and allocated consumers to one experimental condition (EC). For RQ1, these were hedonic, hedonic immediately followed by a CATA question, and hedonic immediately followed by a rating of term applicability (“not at all” to “extremely”). In RQ2, both ECs involved hedonic ratings followed by a CATA question, but the sensory terms differed. Results showed a significant effect of EC on hedonic ratings in three of five studies for RQ1, suggesting that hedonic bias may or may not occur. For RQ2, the terms of the CATA question influenced hedonic ratings in two of three studies, and a negative hedonic effect was seen when CATA terms drew attention to particular characteristics of individual samples. Collectively, the results suggest that likelihood of bias depends on interactions between product category, samples, and terms.Practical applicationsResults from the present work suggest that hedonic bias in sensory co‐elicitations using CATA questions and scales may occur depending on the type of sensory attributes considered in the study. The consideration of terms that trigger attention to specific sensory attributes of the samples may lead to changes in hedonic ratings. Rating scales appear more likely to be associated with hedonic bias compared to CATA questions due to their more analytic approach to sample evaluation.

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

CATA questions (check-all-that-apply) are popular for sensory product characterisation tasks with consumers. Lingering uncertainty over the meaning of term citation frequency was addressed in the present research, which directly compared CATA questions with intensity and applicability ratings obtained on 10 cm unstructured line scales. In three studies (n ~ 210 consumers per study), evidence fitting with expectations based on the extant literature was obtained to confirm that citation frequency reflects intensity. The two response types were strongly linearly related, meaning that it is possible to infer significant differences between samples for a given CATA term as representing differences in perceived intensity. This finding emphasises how, despite the simplicity of the CATA task and the fact that individual responses are not measures of intensity, the average citation frequencies do reflect perceived intensity. Therefore, across a group of consumers, there is no information loss relative to rating scales. A systematic difference between citation frequencies and intensity ratings was attenuation of scale use in the latter, which was between 15 and 80 on a 0 to 100 scale. Attenuation was less pronounced in CATA responses which spanned approx. 5 to 85%. In the second part of the research, which included six studies (n ~ 135 to 205 consumers per study) CATA questions were compared with applicability ratings obtained on 10 cm unstructured line scales. The results were highly similar to the comparison between CATA questions and intensity scales and further confirmed that average CATA term citation frequency can be interpreted as representing (but not directly measuring) consumers’ intensity perceptions. The attenuation in scale range was again observed. Collectively, the results contribute further support for the popularity of CATA questions for sensory characterization by consumers in product testing.

Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway

Abstract This study compared the meat sensory profile of lambs (5 months old) and hoggets (17 months old) from two sheep breeds, Norwegian White Sheep (NWS) and Norwegian Spel (NS). The loin (left and right) samples (M longissimus thoracis et lumborum) from 50 carcasses were analysed for 23 sensory attributes by a trained sensory panel using quantitative descriptive analysis evaluated on an unstructured line scale from 1 (lowest intensity) to 9 (highest intensity). There was an effect (P

Use of auctions to assess consumer value for fresh and end-of-code milk

The objective of this study was to survey consumers' milk purchasing behavior and investigate the effect of sensory experiences and an educational message on the perceived value of fluid milk at the beginning and near the end of code. Eleven auction sessions were carried out (n = 100 consumers), which included an explanation of the experiment, a survey about demographics and milk purchasing and consumption, sensory evaluation, an educational message, and 3 rounds of nth price auctions. Consumers were blindly served 2 pairs of milk samples from white-pigmented high-density polyethylene [2% and skim milk within 2 to 3 d of production (fresh) and 2% and skim milk with 2 to 3 d until the end of code (near-end)], and asked to indicate their preference and the level of acceptability for each sample using a 7-point hedonic scale. All samples were simultaneously evaluated by a panel of 8 judges who were trained to evaluate milk quality attributes on a 15 cm unstructured line scale. Results from the consumer panel acceptability rating session, trained panel descriptive analysis, and consumer auction bids were analyzed using multivariate factor analysis of variance. Subjecting pre- and post-survey responses to k means cluster analysis revealed 4 bidding populations in each round. Most participants (82%) indicated that they check the code date on milk every time they shop; 77% said they reached for the code date that was farthest out every time. However, on blind tasting, consumers did not prefer fresh over near-end milk. These findings were in agreement with their acceptability scores for fresh 2% (5.0/7.0), near-end 2% (5.2/7.0), fresh skim (4.5/7.0), and near-end skim (4.6/7.0) milks. Trained panelists did not detect a difference in "lacks freshness" flavor in fresh skim (1.9 cm/15.0 cm) or near-end skim milk (1.3 cm). Surprisingly, trained panelists did detect higher "lacks freshness" flavor in 1 lot of fresh 2% (2.3 cm) compared with near-end 2% milk (0.3 cm). When consumers bid on half gallons of milk with visible code dates, fresh skim was valued $0.27 higher than near-end skim, and fresh 2% was valued $0.29 higher than near-end 2%. After blind sensory evaluation, the margin between the fresh and near-end bids decreased to almost zero (fresh skim was valued only $0.03 more than near-end skim; near-end 2% was valued $0.01 more than fresh 2%). After the educational message about the meaning of code dates, consumer bids for near-end ($0.63) and fresh milk ($0.81) decreased compared with the first round of bidding ($0.74 and $1.01, respectively). Additionally, the margin in bids for fresh milk remained numerically higher than those for near-end milk ($0.15 for 2% and $0.21 for skim). The educational message about code date did not have the intended result of increasing consumer value for milk. Although consumers go out of their way to buy the freshest milk, they cannot necessarily distinguish fresh milk from milk at the end of code; consumers appear to value a code date that was farther out more than superior taste, even after a sensory experience and educational message.

Use of auctions to assess consumer value for milk from different packaging

The objective of this study was to evaluate the effect of a sensory experience and educational message on consumer value for fluid milk in different containers: translucent high-density polyethylene (HDPE), white-pigmented HDPE (light-block), and paperboard. We carried out 11 auction sessions (n = 100). Sessions included an explanation of the experiment process; a survey about demographics and milk purchasing and consumption behaviors; a sensory evaluation; an educational message; and 3 rounds of nth price auctions. Consumers were blindly served 2 pairs of milk samples-2% milk from paperboard and translucent HDPE, and skim milk from paperboard and translucent HDPE-and asked to indicate their preference and level of acceptability for each, using a 7-point hedonic scale. Consumers were asked to ascribe a monetary value to each sample. Consumers were also asked to taste and assess a value for 2% and skim milk from light-block HDPE. All milk samples were evaluated simultaneously by a panel of 9 judges who were trained to evaluate milk quality attributes on a 15 cm unstructured line scale. All milk was from the same industry source, processed and stored on the same timeline for each session. Results from the consumer panel on acceptability, trained panel descriptive analysis and consumer bids were analyzed using multi-factor ANOVA. Subjecting responses to pre- and post-surveys to k means cluster analysis revealed 4 bidding populations in each round. Trained panelists detected higher levels of light-oxidized off-flavor in skim milk from translucent HDPE (5.8 cm) than from light-block HDPE (2.42 cm) and in 2% milk from translucent HDPE (5.1 cm) than from paperboard (0.32 cm). Although 84% of participants regularly purchased milk in plastic containers, consumers' acceptability scores for milk of the same fat content but from different packaging were not different. However, consumers gave higher acceptability scores to 2% milk from paperboard (5.2/7.0) than skim milk from paperboard (4.7/7.0). We found no differences in consumer value (US$) for 2% or skim milk in paperboard or translucent HDPE. However, after consumers received an educational message and tasted "Certified Fresh Taste" samples, they were willing to pay more for 2% milk in paperboard ($0.31 more) or HDPE ($0.38 more) packaging with a "Certified Fresh Taste" seal and for skim milk in paperboard ($0.15 more) or HDPE ($0.21 more) packaging with a "Certified Fresh Taste" seal than for milk in packaging without such labeling. Although consumers could not detect a difference in the milk from different packages, they indicated that they would pay more for a "Certified Fresh Taste" seal after hearing about the effects of light on milk in different packaging, demonstrating the importance to consumers of external cues about freshness.

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis.

We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented "mashbill" of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory-evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys-as categories-have distinct sensory characteristics. PRACTICAL APPLICATION: This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that-while each whiskey is individually distinct on a number of sensory dimensions-sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

Recommendations for consuming industrialized whole grain foods have been encouraged. The present study produced new functional foods and sought to identify the sensory profile of the foods processed. Four types of dried spaghetti were manufactured with different formulas, regarding their whole grain flour and linseed content (10 and 20%). For evaluation of the products obtained, the following methods were employed: sensory analysis of acceptance using a 9-point hedonic scale, applied to 50 trained judges, and Quantitative Descriptive Analysis (QDA) using a 9-cm unstructured line scale. Results were analyzed by ANOVA and Tukey’s test at 5% significance, and the sensory profile was expressed in the form of a spider graph. Acceptance test revealed no difference between the pasta containing 10% and 20% of whole grain and 10% of linseed. Results indicate acceptance of the 20% whole grain product regarding its raw texture and consistency when cooked, in addition to the possibility for the manufacture and acceptance of 10% linseed spaghetti.

Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province, Ecuador using Free-Choice Profiling

Pastaza is the largest and least populated province in Ecuador, with seven native indigenous nationalities. The Kichwas from the Rio Chico community live near to the capital city Puyo, are recognized for their knowledge on stingless honey bees. From the 400 species of Neotropical Meliponini that make honey in cerumen pots, almost 100 thrive in Southern Ecuador, and confer such biodiversity to pot-honey. In this study sensory characteristics of Ecuadorian false and genuine honeys with diverse entomological origin: Apis mellifera – light amber and amber, Geotrigona leucogastra, Melipona grandis and Scaptotrigona sp. (S. ederi np Schwarz) were investigated with Kichwa assessors (four female and four male, aged 18–62 years old). The panel was asked to taste and to identify sensory attributes of honey (appearance, taste, smell, aroma, mouthfeel, other tactile sensations), and to score their intensities in 10cm unstructured line scales anchored with the words weak and strong, using the Free-Choice Profile methodology The Generalized Procrustes Analysis was used on the data. The first and second dimensions accounted for by 61.1% of the variance. In the descriptive sensory evaluation, darker honeys (amber A. mellifera, false and Geotrigona) were separated from (light amber A. mellifera, Melipona and Scaptotrigona) by the first dimension; whereas thicker honeys (A. mellifera and false) were discriminated from thinner honeys (Geotrigona, Melipona and Scaptotrigona) by the second dimension. The assessors were able to evaluate and differentiate honey types without previous sensory training. Remarkably, two Kichwa ladies immediately spit out the false honey, in contrast to an acceptance study on 18-honeys, where the false honey was scored among the preferred ones by 58 participants of the First Congress on Apiculture and Meliponiculture in Ecuador. Therefore, results suggest that Ecuadorian native Kichwas keep a sensory legacy of ancestral knowledge with forest products such as honey.

Cetirizine Dihydrochloride, beta-Cyclodextrin Inclusion Complex by Ethanol Kneading for Taste Masking

Cetirizine dihydrochloride has a very unpleasant bitter taste. To mask the bitter taste, complexation with β-cyclodextrin using ethanol as a kneading solvent was investigated and evaluated by Fourier transform infrared spectroscopy, differential scanning calorimetry, powder X-ray diffractometry, thermogravimetric analysis, simultaneous X-ray diffractometry-differential scanning calorimetry measurement and 1H-nuclear magnetic resonance spectroscopy. Taste was evaluated by human volunteers using an unstructured line scale. The basic characterization of the prepared tablets including in vivo disintegration time and drug dissolution was studied. Fourier transform infrared spectroscopy, differential scanning calorimetry and powder X-ray diffractometry data confirmed the inclusion complex formation. Thermogravimetric analysis, simultaneous X-ray diffractometry-differential scanning calorimetry measurements revealed the reduction of crystalline β-cyclodextrin due to the displacement of water molecules from complex formation. Proton nuclear magnetic resonance spectroscopy indicated an intermolecular interaction between protons of cetirizine dihydrochloride with the cavity of β-cyclodextrin. The prepared complex showed an unstructured line scale with apparent low average rating of 1.70. The inclusion complex-loaded fast disintegrating tablet prepared with direct compression has short disintegration time and good taste with an unstructured line scale with average rating of 0.28. Cetirizine dihydrochloride, β-cyclodextrin inclusion complex was successfully prepared by kneading method using ethanol as solvent. The inclusion complex-loaded fast disintegrating tablet had good taste and good perception in the mouth.

Chemical Composition of Ecuadorian Commercial Pot-Honeys: Trigona fuscipennis "Abeja De Tierra", Melipona mimetica "Bermejo" and Scaptotrigona ederi "Catiana"

Objective: The quality of fifteen commercial pot-honeys produced by “abeja de tierra” Trigona fuscipennis, “bermejo” Melipona mimetica, and “catiana” Scaptotrigona ederi stingless bees in Ecuador was evaluated for ash, free acidity, hydroxymethylfurfural, reducing sugars, and sucrose and water contents. These pot-honeys were also described for their visual viscosity, color, smell, aroma, dominant taste and other physiological sensations in the mouth. Method: Fifteen pot-honeys were purchased in El Oro, Loja and Manabi Ecuadorian provinces. Acceptance was done on six honeys with 40 assessors using a 10 cm unstructured line scale anchored with the expressions 'like’ expressions. Sensory dominant taste, visual appearance, smell, and aroma (using the odor-aroma table for pothoney) and other physiological sensations were described. Measurements of ash content were done by gravimetric method, free acidity by potentiometric method, hydroxymethylfurfural by spectrophotometric method, reducing sugars and sucrose by cuprimetric method, and moisture by the refractometric method. Results: Pot-honey produced by Trigona is the most different from Apis mellifera with free acidity some 12-20 times higher than the maximum of 40 meq/kg, double water content of the maximum 20 g/100 g, and a third of the minimum 65 g/100 g of reducing sugars. Pot-honey produced by Melipona and Scaptotrigona may fulfill Apis mellifera standards, with a slightly higher moisture up to 27.88 g/100 g and free acidity up to 76.77 g/100 g, but lower contents of reducing sugars (50.75-63.38) g/100 g. Sucrose content of pot-honey produced by Trigona, Melipona and Scaptotrigona is lower than 5 g/100 g in the Apis mellifera honey standards. Smell and aroma were more “floral” for Melipona, “citrusy” for Trigona and “pollen” for Scaptotrigona pot-honey. Conclusion: Compositional and sensory data on pot-honey is a contribution to the database of the revised Ecuadorian honey standards NTE INEN 1572, and will eventually support the inclusion of standards in a new pothoney norm.

Impact of Prior Consumption on Sour, Sweet, Salty, and Bitter Tastes.

Food sensory tests generally require panelists to abstain from food or beverage consumption 30 min to an hour before a tasting session. However, investigators do not have a complete control over panelists' intentional or unintentional consumption prior to a tasting session. Currently, it is unclear how prior consumption impacts the results of the tasting session. The aim of this study was to determine the effects of temporary and lingering mouth irritation caused by the consumption of coffee, orange juice, and gum within 1, 15, or 30 min prior to the tasting session on the perception of 4 basic tastes: sweet, salty, sour, and bitter. Fifty-two panelists were served a beverage (orange juice, coffee, and water) or were asked to chew a piece of gum, and then, remained in the waiting room for 1, 15, or 30 min. They were then asked to report taste intensities using 15-cm unstructured line scales. Mean intensities of all tastes were not significantly different when orange juice was a primer at 1, 15, and 30 min when compared to water. Mean intensities of bitter were significantly lower when coffee was a primer at 1, 15, and 30 min than when water was a primer. Mean intensities of sweet were significantly lower when gum was a primer at 1 and 15 min than when water was a primer. The findings showed that it is necessary for 30 min or more waiting period of no food or beverage consumption prior to sensory testing.

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla Snack

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1% calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153% more protein, 53% more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10%, while digestibility increased from 83.5 to 91.8% as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0-15 cm), and 82% of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Eating difficulty was evaluated by sensory analyses of hydrocolloid gels as a food model. Twenty sample gels were created with a wide range of textures. Twelve panelists rated the eating difficulty for each gel on an unstructured line scale. Subsequently, they also evaluated six texture attributes including firmness, cutting effort, elasticity, extensibility, adhesiveness, and melting rate in the mouth. A principal component analysis characterized the texture attributes of the sample gels on axes of resistance to fracture (principal component 1) and stickiness and flexibility (principal component 2). The contour of the resulting eating difficulty scatter diagram revealed that resistance to fracture and stickiness and flexibility were critical determinants of eating difficulty.

Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids

The objective of this study was to determine the effects of different oils (butter, fish, and oxidized fish) on sensory characteristics of a savory [chile-lime (CL)] low-fat yogurt using descriptive (unstructured line scales, 5 attributes) and affective (hedonic) sensory testing methods. Yogurts were each manufactured at low [1.1–1.2% total fat; 0.43% added oil (wt/wt)] or high [1.6% total fat; 1% added oil (wt/wt)] levels of fish oil, with high levels of fish oil targeted to deliver 145mg of docosahexaenoic acid+eicosapentaenoic acid/170g of yogurt. In a preliminary study, untrained panelists (n=31), using triangle tests, did not discriminate between low levels of fish and butter oils in unflavored yogurts but could discern yogurt with oxidized fish oil, even at the low level. Trained panelists (n=12) described lower lime and acid flavor characteristics in CL-flavored yogurts containing 1% oxidized fish oil compared with yogurts containing low levels of oxidized fish oil and low or high levels of butter and fish oils. Oxidized flavor was higher in CL-flavored yogurts with oxidized fish oil (low and high) and with the high level of fish oil. Consumer ratings (n=100; 9-point hedonic scale; 9=“like extremely) of overall acceptability and flavor acceptability were bimodally distributed, with overall means between 4 and 5 (“neither like nor dislike”) for CL-flavored yogurt with butter or fish oils (high level). The upper 50% of responses for yogurt with butter or fish oil were 6.51 and 6.31, respectively, for overall acceptability (“like slightly”), and 7.02 and 6.56, respectively, for flavor acceptability. A large segment of consumers may be interested in incorporating heart-healthy n-3 lipids in their diets through frequent consumption of a savory yogurt enriched with n-3 fatty acids.

How a Huottuja (Piaroa) community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method

Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini) of the Huottuja (Piaroa) community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa isabitto and dark amber Tetragona clavipes ajavitte, the false light and dark angelita honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA). The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50%) was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69%) was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.