Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates

Efforts have been made to predict the sensory profile of coffee samples by instrumental measurement results. The objective of the work was to evaluate the most important sensory attributes of coffee samples prepared from ground roasted coffee by electronic tongue and by sensory panel. Further aim was to predict the Arabica concentration and the main sensory attributes of the different coffee blends by electronic tongue and to analyze the sensitivity of the electronic tongue to the detection of poor quality coffee samples. Five coffee blends with known Arabica and Robusta concentration ratio, five commercially available coffee blends and a poor quality coffee were analyzed. The electronic tongue distinguished the coffee samples according to the Arabica and Robusta content. The sensory panel was able to discriminate the samples based on global aroma, bitterness and coffee aroma intensity (p < 0.01). The Arabica concentration was predicted from the electronic tongue results by PLS with close correlation and low prediction error. Models were developed to predict sensory attributes of the tested coffee samples from the results obtained by the electronic instrument.

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Development of a Sensory Lexicon for Dairy Protein Hydrolysates

Journal of Sensory Studies ◽

10.1111/joss.12122 ◽

2014 ◽

Vol 29 (6) ◽

pp. 413-424 ◽

Cited By ~ 10

Author(s):

J. Newman ◽

D. O'Riordan ◽

J.C. Jacquier ◽

M. O'Sullivan

Keyword(s):

Protein Hydrolysates ◽

Dairy Protein

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Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Frontiers in Nutrition ◽

10.3389/fnut.2021.695151 ◽

2021 ◽

Vol 8 ◽

Author(s):

Tone Aspevik ◽

Silje Steinsholm ◽

Birthe Vang ◽

Mats Carlehög ◽

Jan Arne Arnesen ◽

...

Keyword(s):

Amino Acids ◽

Salmo Salar ◽

Protein Hydrolysates ◽

Sensory Properties ◽

Clupea Harengus ◽

Raw Material ◽

Nutritional Content ◽

Sensory Panel ◽

Nutritional Properties ◽

Flavor Development

Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.

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