Sensory descriptive analysis and hedonic consumer test for Galician type breads

The current study was designed to compare the consumer acceptance of the three Rvi6 scab-resistant apple cultivars ‘Rustica’, ‘Ariane’ and ‘Ladina’ with the two standard disease-susceptible cultivars ‘Braeburn’ and ‘Mariella’. A consumer test with 189 participants, using written questionnaires, was carried out alongside a sensory descriptive analysis with a trained panel. For appearance acceptance ‘Ariane’ reached the highest score. Three distinct groups of consumers with different visual preferences were found using hierarchical cluster analysis. In terms of eating quality ‘Mariella’ was liked the most. Yet again, three groups were found, with specific preferences regarding textural and taste properties. Participants also responded to questions concerning apple consumption and demographics. Significant effects of these parameters on cultivar likings were found. The study showed that there are scab resistant apples which are well accepted and therefore could be equal or superior alternatives to disease susceptible cultivars from a consumer’s point of view.

Download Full-text

Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking

Australian Journal of Grape and Wine Research ◽

10.1111/j.1755-0238.2011.00161.x ◽

2011 ◽

Vol 17 (3) ◽

pp. 368-377 ◽

Cited By ~ 21

Author(s):

E.G. GARCÍA-CARPINTERO ◽

M.A. GÓMEZ GALLEGO ◽

E. SÁNCHEZ-PALOMO ◽

M.A. GONZÁLEZ VIÑAS

Keyword(s):

Descriptive Analysis ◽

Red Wines ◽

Oak Chips ◽

Sensory Descriptive Analysis

Download Full-text

AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i2.1190 ◽

2004 ◽

Vol 22 (2) ◽

Author(s):

RENATA TORREZAN ◽

CAROLINA MARTINEZ CECCATO ◽

ANDRÉA CARLA DA SILVA BARRETTO ◽

VALQUÍRIA SEIXAS DA SILVA ◽

CARLA CARATIN ◽

...

Keyword(s):

Descriptive Analysis ◽

Food Product ◽

Sensory Profile ◽

Artificial Sweetener ◽

Quantitative Descriptive Analysis ◽

Tukey Test ◽

Components Analysis ◽

Long Life ◽

Quantitative Descriptive ◽

Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

Download Full-text

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Foods ◽

10.3390/foods8020054 ◽

2019 ◽

Vol 8 (2) ◽

pp. 54 ◽

Cited By ~ 15

Author(s):

Jiyun Yang ◽

Jeehyun Lee

Keyword(s):

Consumer Research ◽

Descriptive Analysis ◽

Food Products ◽

Cross Cultural ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Sensory Testing ◽

Preparation Methods ◽

Product Modification ◽

Sensory Descriptive Analysis

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

Download Full-text

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Scientific Reports ◽

10.1038/s41598-020-73341-4 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Mackenzie E. Batali ◽

William D. Ristenpart ◽

Jean-Xavier Guinard

Keyword(s):

Descriptive Analysis ◽

Consumer Preference ◽

Total Dissolved Solids ◽

Sensory Profile ◽

Preference Testing ◽

Time Period ◽

Sensory Descriptive Analysis ◽

Percent Extraction ◽

Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Download Full-text

SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBER

Journal of Sensory Studies ◽

10.1111/j.1745-459x.2009.00223.x ◽

2009 ◽

Vol 24 (4) ◽

pp. 498-511 ◽

Cited By ~ 30

Author(s):

MARISA BEATRIZ VÁZQUEZ ◽

ANA CURIA ◽

GUILLERMO HOUGH

Keyword(s):

Descriptive Analysis ◽

Sensory Acceptability ◽

Sensory Descriptive Analysis ◽

Added Salt

Download Full-text

Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of Beer

Journal of the American Society of Brewing Chemists ◽

10.1094/asbcj-2012-0710-01 ◽

2012 ◽

Vol 70 (3) ◽

pp. 176-181 ◽

Cited By ~ 2

Author(s):

Bryan R. Donaldson ◽

Charles W. Bamforth ◽

Hildegarde Heymann

Keyword(s):

Free Choice ◽

Descriptive Analysis ◽

Sensory Descriptive Analysis

Download Full-text

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Beverages ◽

10.3390/beverages6020029 ◽

2020 ◽

Vol 6 (2) ◽

pp. 29 ◽

Cited By ~ 6

Author(s):

Morten Münchow ◽

Jesper Alstrup ◽

Ida Steen ◽

Davide Giacalone

Keyword(s):

Development Time ◽

Empirical Investigation ◽

Descriptive Analysis ◽

Steam Pressure ◽

Enzymatic Browning ◽

Relative Importance ◽

Roasting Process ◽

Two Phases ◽

The Moment ◽

Sensory Descriptive Analysis

This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness, and sweetness. With respect to roasting time, we distinguished two phases, “time to first crack”, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and “development time”, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same colour, time variation also influenced flavour, and in particular, development time, rather than time to first crack, had the largest effect on coffee flavour.

Download Full-text