Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations

Meat Science ◽  
2016 ◽  
Vol 122 ◽  
pp. 68-75 ◽  
Author(s):  
Ada Braghieri ◽  
Nicoletta Piazzolla ◽  
Fernanda Galgano ◽  
Nicola Condelli ◽  
Giuseppe De Rosa ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Dry Sausages ◽  
Temporal Dominance ◽  
Dynamic Profile

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 Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

2019 ◽  
pp. 449
Author(s):  
Saris Ulises Ramos-Gabriel ◽  
José Andrés Herrera- Corredor ◽  
José Guadalupe Gamboa- Alvarado ◽  
Emmanuel de Jesús Ramírez- Rivera
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Fermented Milk ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
Quantitative Descriptive ◽  
The Impact ◽  
Temporal Dominance

The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

Strategi Pengembangan Kelompok Wanita Tani pada Optimalisasi Lahan Pekarangan di Desa Wonogiri

2018 ◽  
Vol 1 (1) ◽  
pp. 34-43
Author(s):  
Nindy Danisa Wulandari
Keyword(s):  
Government Regulation ◽  
Descriptive Analysis ◽  
Development Strategies ◽  
Women Farmers ◽  
Quantitative Descriptive Analysis ◽  
Self Reliance ◽  
The Government ◽  
Quantitative Descriptive ◽  
The One ◽  
Purposive Sample

Development of food security implemented to meet the human basic needs that provide benefits fairly and equitably based on self – reliance, and not contrary to public faith. Referring to the government regulation No 22 of 2009 concerning Food Consumption Diversification Acceleration (P2KP). However, it is not supported by the development of women farmers. The method use in this research is quantitative descriptive analysis using SWOT (Strength, Weakness, Opportunity and Treath). The samples in this study is the purposive sample. Result of a study showed the amount of income earned from the group of women farmers in the one month is 150,000/ members. Proper development strategies used in the development strategies used in the development KWT Melati is a Growth Oriented Strategy is very profitable strategy to seize opportunities with the strength. Pembangunan ketahan pangan dilaksanakan untuk memenuhi kebutuhan dasar manusia yang memberikan manfaat secara adil dan merata berdasarkan kemandirian, dan tidak bertentangan dengan keyakinan masyarakat. Mengacu pada Peraturan Pemerintah No 22 Tahun 2009 mengenai Percepatan Penganekaragaman Konsumsi Pangan (P2KP). Namun, hal ini tidak didukung dengan adanya pengembangan kelompok wanita tani. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan analisis SWOT (Strength, Weakness, Opportunity and Treath). Penentuan sampel dalam penelitian ini adalah dengan sampel purposive. Hasil penelitian menunjukan besaran pendapatan yang diperoleh dari adanya kelompok wanita tani dalam satu bulan adalah Rp.150.000/bulan/anggota. Strategi pengembangan yang tepat digunakan dalam pengembangan Kelompok Wanita Tani (KWT) Melati adalah Growth Oriented Strategy.

PENGARUH KINERJA PENGELOLAAN KEUANGAN DAERAH TERHADAP PERTUMBUHAN EKONOMI, PENGANGGURAN DAN KEMISKINAN DI KOTA DEPOK

2019 ◽  
Vol 2 (2) ◽  
pp. 372
Author(s):  
Suryanta Suryanta
Keyword(s):  
Economic Growth ◽  
Statistical Analysis ◽  
Financial Management ◽  
Regression Coefficient ◽  
Descriptive Analysis ◽  
Analysis Method ◽  
Simple Linear Regression ◽  
Quantitative Descriptive Analysis ◽  
Income Gap ◽  
Quantitative Descriptive

This study aims to analyze whether the performance of regional financial management influences economic growth in Depok City, analyzes whether the performance of regional financial management influences unemployment in Depok City, and analyzes whether the performance of regional financial management affects poverty in Depok City with the 2006 study period- 2015 The analysis method used is quantitative descriptive analysis and simple linear regression statistical analysis. Based on the results of hypothesis testing it can be proven that the performance of regional financial management (independence ratio) has a positive and significant effect on economic growth, this can be seen from the value of sig. 0.046 <0.05 with a regression coefficient of 1.883. Then the performance of regional financial management has a negative and significant effect on unemployment, this can be seen from the value of sig. 0.030 <0.05 with a regression coefficient of -6.864. But the performance of regional financial management has no significant effect on poverty, this can be seen from the sig. 0.065> 0.05 with a regression coefficient of -0.512. This can be due to the still high income gap in the community, so that the increasing regional income has not been able to significantly reduce poverty in Depok.

scholarly journals Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

2021 ◽  
Vol 11 (4) ◽  
pp. 1410
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Irene Baxter ◽  
Barry Harrison ◽  
John Grigor ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Descriptive Analysis ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Quantitative Descriptive Analysis ◽  
Yeast Strains ◽  
Quantitative Descriptive ◽  
Scotch Whisky ◽  
Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

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