scholarly journals Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol

2021 ◽  
Author(s):  
Jinsil Jung ◽  
SooHyun Kim ◽  
Sunghee Park ◽  
Jae-Hee Hong
Keyword(s):  
Binary Mixtures ◽  
Bitter Taste ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Relative Sweetness ◽  
Alternative Sweetener ◽  
Rebaudioside D ◽  
Sensory Profiles ◽  
Choice Method

AbstractRebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.

scholarly journals Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

2016 ◽  
Vol 22 (8) ◽  
pp. 720-731 ◽  
Author(s):  
Mírian Luisa Faria Freitas ◽  
Mariana Borges de Lima Dutra ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Quantitative Descriptive Analysis ◽  
Eugenia Uniflora ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

scholarly journals Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

2013 ◽  
Vol 35 (2) ◽  
pp. 594-602 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Eliete da Silva Bispo ◽  
Ligia Regina Radomille de Santana
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensory Profiles ◽  
Discriminatory Capacity

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

scholarly journals Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 73
Author(s):  
Juliana A. Paixão ◽  
Elson Tavares Filho ◽  
Helena Maria André Bolini
Keyword(s):  
Product Quality ◽  
Bitter Taste ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Acceptance Test ◽  
Intensity Analysis ◽  
Brewing Industry ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Dynamic Profile

In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers.

scholarly journals Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans

2021 ◽  
Vol 9 (3) ◽  
pp. 988-999
Author(s):  
Laras Cempaka ◽  
Eva Aulia Rahmawati ◽  
Ardiansyah Ardiansyah ◽  
Wahyudi David
Keyword(s):  
Functional Properties ◽  
Bioactive Compounds ◽  
Bitter Taste ◽  
Sweet Taste ◽  
Mapping Method ◽  
Sensory Profile ◽  
Cocoa Beans ◽  
Projective Mapping ◽  
Cocoa Powder ◽  
Sensory Profiles

Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.

scholarly journals Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Patricia Kelli de Souza-Borges ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Sweetness Intensity ◽  
Sensory Profiles

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.

scholarly journals Chemical and sensory characterisation of sweet wines obtained by different techniques

2018 ◽  
Vol 33 (1) ◽  
pp. 15-30 ◽  
Author(s):  
José-Miguel Avizcuri-Inac ◽  
Marivel González-Hernández ◽  
Daniel Rosáenz-Oroz ◽  
Rodrigo Martínez-Ruiz ◽  
Luis Vaquero-Fernández
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Low Molecular Weight ◽  
White Wines ◽  
Sweet Wines ◽  
Dehydration Processes ◽  
Mouth Feel ◽  
Sensory Profiles

Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Leontina Lipan ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
Pilar Legua ◽  
...  
Keyword(s):  
Food Industry ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Volatile Composition ◽  
Main Interest ◽  
Sweet Lime ◽  
Volatiles Compounds ◽  
Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Sensory processing of children and students with autism spectrum disorder and typical development in relation to gender and age

2021 ◽  
Vol 20 (3) ◽  
pp. 185-201
Author(s):  
Ana Roknić ◽  
Sanja Vuković
Keyword(s):  
Autism Spectrum Disorder ◽  
Sensory Processing ◽  
Sensory Information ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Sensory Profile ◽  
Typical Development ◽  
Educational Plan ◽  
Gender And Age ◽  
Sensory Profiles

Introduction. Sensory processing is a neurobiological process in which a person uses their senses, sends information to an appropriate reception and processing center, and responds to environmental stimulations. Previous research has shown that sensory processing difficulties are more common among people with autism spectrum disorder than among people of the typical population. Objectives. The aim of this paper was to determine the patterns of sensory processing in subjects of the typical population and subjects with autism spectrum disorder, as well as gender and age differences in sensory profiles in these groups of subjects. Methods. Using The Child Sensory Profile 2 as the measuring instrument, the characteristics of sensory processing were examined in 120 subjects of both genders, 60 subjects with autism spectrum disorder and 60 subjects of typical development, ages three to 13 years and 11 months. Results. The obtained results show that there are differences between the two groups of respondents and that these differences occur in all nine subscales of the instrument. It was found that subjects with autismspectrumdisorder hadmore difficulty in processing sensory information compared to subjects of the typical population, especially in the domain of tactile perception. The results also show that the quality of sensory information processing in both groups of respondents improved with age. In relation to the respondents' gender, the obtained differences were significant in the domain of the total score of the instrument, in favor of the boys, but this was not observed in the measurements on all subscales. Conclusion. In accordance with the above findings, when creating an individual educational plan, it is necessary to take into account all the specifics of sensory processing of children with autism spectrum disorder.

Sign in / Sign up

Export Citation Format

Share Document