Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

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PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

Journal of Animal Science ◽

10.1093/jas/skab235.696 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 380-380

Author(s):

Isabella Cristina F de Faria Maciel ◽

Jeannine P Schweihofer ◽

Jenifer I Fenton ◽

Jennifer Hodbod ◽

Melissa McKendree ◽

...

Keyword(s):

Demographic Factors ◽

Sensory Attributes ◽

Consumer Perceptions ◽

Eating Quality ◽

Consumer Acceptability ◽

Overall Acceptability ◽

Beef Steaks ◽

Red Angus ◽

Hedonic Scale ◽

Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products

Meat and Muscle Biology ◽

10.22175/mmb.10836 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

M. E. Von Staden ◽

M. D. Byron ◽

T. R. Jarvis ◽

X. Zhang ◽

C. A. Crist ◽

...

Keyword(s):

Positive Impact ◽

Sensory Attributes ◽

Economic Losses ◽

Consumer Acceptability ◽

Block Designs ◽

Poultry Industry ◽

Breast Meat ◽

Genetic Strain ◽

Genetic Strains ◽

The Impact

ObjectivesThe woody breast (WB) myopathy has caused economic losses in excess of $200 million annually to the poultry industry due to undesirable textural attributes and decreased functionality. This hardened muscle is also associated with other undesirable traits, such as white striping. This research was conducted to evaluate the impact of WB severity and genetic strain on consumer acceptability and sensory attributes of baked and fried broiler breast meat and elucidate the consumer acceptability of tumble-marinated, fajita meat made from broilers with normal (NOR), moderate (MOD) and severe (SEV) WB meat.Materials and MethodsFor descriptive analysis (n = 7 panelists, 10 panels) on baked and fried chicken, 3 × 5 factorial arrangements within randomized complete block designs with four replications were utilized to evaluate three severities of woody breast and the five different genetic strains that are most commonly used in the poultry industry. When significant differences (P < 0.05) occurred among treatments, Duncan’s multiple range test was utilized to separate treatment means. For consumer acceptability of baked chicken (n = 123 panelists), fried chicken (n = 125 panelists), and fajita meat (n = 127 panelists), randomized complete block designs with two replications were used to determine the impact of strain and severity on acceptability.ResultsFor baked chicken, SEV breasts were chewier, juicier, crunchier, and more cohesive (P < 0.05) than NOR and MOD breast samples. For fried chicken, SEV breasts were less tender and chewier (P < 0.05) than NOR breasts. In addition, SEV breasts were more cohesive and juicier, but less mushy (P < 0.05) than NOR and MOD breasts. For fried chicken samples, SEV breasts were crunchier (P < 0.05) than MOD breasts, which were crunchier (P < 0.05) than NOR breasts. The texture and overall acceptability of NOR baked breasts and fajita meat were preferred by consumers (P < 0.05) over SEV breasts. In contrast, the SEV breasts were preferred (P < 0.05) over the NOR breast meat for the fried chicken formulation. No differences existed (P > 0.05) in acceptability among genetic strains in baked or fried chicken breasts. The baked chicken consumer panelists were divided into 7 distinct clusters based on their sensory evaluation ratings. Cluster analysis indicated that 49% of panelists preferred NOR breast fillets, 21% preferred SEV, and 30% had no preference between NOR and WB (MOD, SEV) samples. The fried chicken consumer panelists were divided into 5 clusters, of which 65% preferred WB (MOD, SEV) over NOR, 29% preferred strain B over strain A, and 11% preferred strain A over strain B. The fajita chicken meat consumer panelists were divided into 5 clusters, of which 75% of panelists liked NOR breast samples, 72% liked MOD samples, and 45% liked SEV samples.ConclusionResults indicated that WB severity had a greater impact on sensory attributes and consumer acceptability than genetic strain. Higher WB severity created an undesirable texture that negatively impacted the acceptability of baked meat. However, the increased crunchiness and cohesiveness due to woodiness had a positive impact on the fried chicken acceptability. Results indicated that a large percentage of consumers rated baked, fried, and fajita samples as acceptable regardless of whether NOR or WB (MOD, SEV) meat was used, but some consumers did not like baked or fajita meat that was made from SEV WB meat.

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Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2008.03.015 ◽

2008 ◽

Vol 80 (3) ◽

pp. 728-737 ◽

Cited By ~ 87

Author(s):

A.J. Pham ◽

M.W. Schilling ◽

W.B. Mikel ◽

J.B. Williams ◽

J.M. Martin ◽

...

Keyword(s):

Flavor Compounds ◽

Consumer Acceptability ◽

Volatile Flavor Compounds ◽

Volatile Flavor ◽

Dry Cured Ham

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The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5932 ◽

2012 ◽

Vol 93 (7) ◽

pp. 1610-1619 ◽

Cited By ~ 20

Author(s):

Sunette M Laurie ◽

Mieke Faber ◽

Frikkie J Calitz ◽

Erika I Moelich ◽

Nina Muller ◽

...

Keyword(s):

Sweet Potato ◽

Sugar Content ◽

Sensory Attributes ◽

Consumer Acceptability ◽

Instrumental Data ◽

Potato Varieties ◽

Selection Of

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THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE*

Journal of Sensory Studies ◽

10.1111/j.1745-459x.2006.00054.x ◽

2006 ◽

Vol 21 (1) ◽

pp. 112-127 ◽

Cited By ~ 42

Author(s):

E.L. CASPIA ◽

P.C. COGGINS ◽

M.W. SCHILLING ◽

Y. YOON ◽

C.H. WHITE

Keyword(s):

Cheddar Cheese ◽

Sensory Attributes ◽

Consumer Acceptability ◽

The Relationship

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Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

10.7287/peerj.preprints.1777v1 ◽

2016 ◽

Author(s):

Aftab Ahmed ◽

Shinawar Waseem Ali ◽

Khalil ur Rehman ◽

Shakir Manzoor ◽

Syed Rajab Ayub ◽

...

Keyword(s):

Economic Value ◽

Value Added ◽

Sensory Attributes ◽

Product Diversification ◽

Soluble Solids ◽

Sugar Concentration ◽

Consumer Acceptability ◽

Total Acidity ◽

Physiochemical Properties ◽

Significant Difference

Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S1, S2, S3 and S4 were formulated containing 550g, 600g, 650g and 700g sugar respectively. There was no significant difference observed in physiochemical properties of all sample due to sugar concentration. But among all samples S2 and S3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.

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Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

Foods ◽

10.3390/foods10112860 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2860

Author(s):

Yongseok Kwon ◽

Jihye Ryu ◽

Seyoung Ju

Keyword(s):

Mung Bean ◽

Principal Component ◽

Sweet Taste ◽

Sensory Attributes ◽

Consumer Acceptability ◽

Least Squares Regression ◽

Mung Bean Starch ◽

Significant Difference ◽

Close Relationship ◽

Red Bean

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

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Genotype-by-Environment Interaction in Sweet and Bitter Sensory Attributes of Peanut

Peanut Science ◽

10.3146/i0095-3679-24-2-12 ◽

1997 ◽

Vol 24 (2) ◽

pp. 117-123 ◽

Cited By ~ 5

Author(s):

H. E. Pattee ◽

T. G. Isleib ◽

F. G. Giesbrecht

Keyword(s):

Sensory Evaluation ◽

Genotype By Environment Interaction ◽

Sensory Attributes ◽

Environment Interaction ◽

Roasted Peanut ◽

Breeding Lines ◽

Sensory Data ◽

Arachis Hypogaea L ◽

Efficient Scheme ◽

The Mean

Abstract Although there have been recent studies of the roasted peanut sensory attribute of roasted peanut (Arachis hypogaea L.), there is little information on the factors influencing the sweet and bitter attributes. A study was conducted to test the significance of the effects of genotype, environment, and their interaction on the sweet and bitter attributes, to estimate genotypic means of these sensory attributes, and to determine an efficient scheme of resource allocation for multiple-site testing of breeding lines for sweet and bitter attributes. Samples of sound mature kernels from 17 genotypes grown at 42 different location-year combinations were stored under 5 C and 60% RH, roasted to nearly common color, ground into paste, and tasted by a trained sensory evaluation panel. Results for the roasted peanut attribute were similar to those found in previous studies. Significant variation among years was observed for bitter but not for sweet. There were no consistent differences among the three main peanut production regions for either attribute, but there was significant year-by-region interaction for sweet. Variation among locations within years and regions was significant for both attributes as was variation among genotypes. The mean flavor profile for the runner market class was significantly better than the mean for the virginia class in sweet, bitter and roasted peanut, but the distributions of the two classes did overlap. Significant correlations of genotypic means for the three attributes indicated that chemical assays for currently unidentified sweet or bitter principles could be used for indirect selection to improve roasted peanut attribute without the need for expensive and time-consuming sensory evaluation. Significant genotype-by-year interaction for bitter makes it necessary to acquire sensory data from 2 yr with three replications at each of four locations or two replications at each of five locations to differentiate statistically between means differing by half a flavor intensity unit. The precision of comparisons for sweet and roasted peanut will be more precise than that for bitter at a given arrangement of testing resources.

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