Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containingSaccharomyces cerevisiaecell wall-coated probiotic microcapsules during storage

2017 ◽  
Vol 52 (4) ◽  
pp. 1042-1048 ◽  
Author(s):  
Samira Mokhtari ◽  
Morteza Khomeiri ◽  
Seid Mahdi Jafari ◽  
Yahya Maghsoudlou ◽  
Mohammad Ghorbani
Keyword(s):  
Descriptive Analysis ◽  
Grape Juice ◽  
Sensory Characteristics

scholarly journals Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science ◽  
2018 ◽  
Vol 140 ◽  
pp. 44-50 ◽  
Author(s):  
Erick Saldaña ◽  
Luiz Saldarriaga Castillo ◽  
Jorge Cabrera Sánchez ◽  
Raúl Siche ◽  
Marcio Aurélio de Almeida ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Methodological Aspects ◽  
Analysis And Study

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)

2019 ◽  
Vol 25 (6) ◽  
pp. 480-490
Author(s):  
PPC Augusto ◽  
FZ Vissotto ◽  
HMA Bolini
Keyword(s):  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Euterpe Oleracea ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Profile ◽  
Freeze Dried ◽  
Sensory Features ◽  
Nutritional Characteristics ◽  
Quantitative Descriptive ◽  
Spray Dried

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai ( Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h.

scholarly journals The applicability of Napping in the analysis of fermented foods and beverages – A review

2021 ◽  
Author(s):  
Márton István ◽  
Zoltán Kókai
Keyword(s):  
Dimensional Space ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Fermented Foods ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Flash Profiling

Abstract Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.

Sensory Characteristics of Enzymatically Hydrolyzed Anchovy Protein by Descriptive Analysis

2016 ◽  
Vol 20 (2) ◽  
pp. 120-127
Author(s):  
So Jung Youn ◽  
◽  
Jinseon Kim ◽  
Hyung-Yong Cho ◽  
Jung-Kue Shin
Keyword(s):  
Descriptive Analysis ◽  
Sensory Characteristics

scholarly journals AVALIAÇÃO DA QUALIDADE SENSORIAL DE SUCO DE MARACUJÁ-AMARELO ( Passiflora edulis var. flavicarpa) SUBMETIDO À PASTEURIZAÇÃO E ARMAZENAMENTO

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
DELCIO SANDI ◽  
JOSÉ BENÍCIO PAES CHAVES ◽  
JUNE FERREIRA MAIA PARREIRAS ◽  
ANTÔNIO CARLOS GOMES DE SOUZA ◽  
MARCO TÚLIO COELHO DA SILVA
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Passion Fruit ◽  
Sensory Characteristics ◽  
Juice Quality ◽  
Passiflora Edulis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Yellow Passion Fruit

Usou-se a Análise Descritiva Quantitativa (ADQ) para avaliar as características sensoriais de suco de maracujá-amarelo ( Passiflora edulis var. flavicarpa), submetido a três binômios de pasteurização (85oC/27s, 80oC/41s, 75oC/60s) e armazenamento por 120 dias sob duas temperaturas (25 ± 5oC e 5 ± 1oC). As características sensoriais (homogeneidade da cor, cor laranja, aroma característico, aroma floral, aroma doce, sabor característico, sabor estranho, sabor oxidado, sabor cozido, gosto doce e gosto amargo) foram apresentadas por meio de perfis sensoriais, junto com a descrição dos atributos sensoriais e a definição de referências para treinamento dos julgadores. Não foram detectadas diferenças significativas para a maioria das características sensoriais entre as amostras, considerando apenas os binômios de tempo-temperatura de pasteurização. Durante o armazenamento, as amostras pasteurizadas a 85oC/ 27s apresentaram as menores alterações nas características sensoriais estudadas. A pasteurização a 75oC/60s mostrou-se prejudicial, principalmente para as características de cor, aroma doce, aroma característico, aroma floral e sabor característico. O armazenamento sob refrigeração apresentou melhor tendência para a manutenção das características de qualidade sensorial do suco de maracujá. SENSORY QUALITY OF YELLOW PASSION FRUIT JUICE (Passiflora edulis var. flavicarpa) UNDER PASTEURIZATION AND STORAGE Abstract Quantitative descriptive analysis (QDA) was used to evaluate the sensory characteristics of yellow passion fruit juice ( Passiflora edulis flavicarpa) submitted to three pasteurization binomial (85oC/27s, 80oC/41s, 75oC/60s) and stored for 120 days under two different temperatures (25±5oC e 5±1oC). The sensory characteristics (color homogeneity, orange color, typical aroma, floral aroma, sweet aroma, typical flavor, off flavor, oxidized flavor, cooked flavor and sweet and bitter tastes) are presented by sensory profiles with the description of sensory attributes and reference definitions to train the judges. The results show that the pasteurization had different effects on the juice sensory attributes. However, it was not found significant differences for most of the sensory characteristics when the different time-temperature binomial of the juice pasteurization were compared. During the storage, the passion fruit juice pasteurized at 85oC/27s presented the lowest changes on the sensory attributes. The pasteurization at 75oC/60s was harmful mainly to the color characteristics, sweet aroma, characteristic aroma, floral aroma and typical flavor. Storage under refrigeration tended to keep the best juice quality characteristics.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE AMÊNDOAS DE CUPUAÇU E CACAU TORRADAS UTILIZANDO ANÁLISE DESCRITIVA QUANTITATIVA

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MARISE BONIFÁCIO QUEIROZ ◽  
NELSON HORÁCIO PEZOA GARCIA
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
The Other ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Discriminative Ability ◽  
Tukey Test ◽  
Similarities And Differences ◽  
Sensory Descriptive Analysis

Utilizou-se a análise descritiva quantitativa (ADQ) para desenvolver terminologia descritiva e perfil sensorial de amêndoas de cupuaçu e cacau torradas. Quatro amostras de cupuaçu torradas em forno elétrico rotativo a 150 ºC por 38, 40, 42 e 44 minutos e uma amostra de cacau torrada por 38 minutos foram avaliadas sensorialmente e comparadas entre si. Foram gerados 12 termos que melhor descreveram as similaridades e diferenças entre as amostras, sendo apontados 8 com maior predominância segundo a análise de componente principal (ACP). Equipe de 9 julgadores foi selecionada com base no poder de discriminação (F amostra significativo para p≤0,50), repetibilidade (F repetição não significativo para p>0,05) e concordância de cada um com a equipe. A intensidade de cada descritor ou atributo foi fixada em escala não estruturada de 10 cm, ancorada por extremos que variavam de fraco para forte, baixa para alta, etc. Os dados obtidos foram avaliados estatisticamente (ANOVA, Teste de Tukey e ACP). Observou-se que o cacau torrado apresentou características sensoriais diferentes do cupuaçu, sendo bem mais ácido e amargo, com coloração mais escura e acentuado sabor de chocolate. Já o cupuaçu apresentou sabor de chocolate mais suave e mais doce que o cacau. Abstract Descriptive terminology and sensory profile of cupuasu and cocoa roasted bean were developed by sensory descriptive analysis (QDA). Four cupuasu samples roasted in an electrical rotating oven at 150 ºC and time of 38, 40, 42 and 44 minutes and one cocoa sample roasted for 38 minutes were sensory evaluated and compared. Twelve terms which best described similarities and differences among the samples were generated, being noted eight terms with greater predominance, according to the Principal Component Analysis (PCA). Nine panelists were selected on the basis of their discriminative ability (F sample significant for p≤0.50), reproducibility of judgments (F reproducibility significant for >0.05) and panel agreement. The intensity of each descriptor or attribute were fixed in an 10 cm unstructured scale, anchored in the ends on the terms “weak” and “strong”, “low” and “high”, etc. Data were analyzed by ANOVA, Tukey test and PCA, presenting results in tables and charts. It was observed that roasted cocoa presented different sensory characteristics, being sourer, bitter, darker and with accentuated chocolate taste than cupuasu. In the other hand the cupuasu presented smoother chocolate taste and sweeter than cocoa.

scholarly journals Sensory Quality of Carrots from Organic and Conventional Cultivation

2012 ◽  
Vol 77 (1) ◽  
pp. 75-88
Author(s):  
Anna Wrzodak ◽  
Elżbieta Kapusta ◽  
Justyna Szwejda-Grzybowska ◽  
Katarzyna Woszczyk
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Storage Period ◽  
Sweet Taste ◽  
Climatic Conditions ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Cultivation Method ◽  
Organic Cultivation

Summary The aim of the study was to determine the effect of the cultivation method (organic and conventional) on the sensory quality of carrot roots - fresh, stored, and cooked. The study was conducted in the sensory evaluation laboratory of the Institute of Horticulture in Skierniewice in 2009-2011. The carrot roots came from a certified experimental field with a stable ecosystem, adapted for conducting experiments on the organic growing of vegetables. At the same time, in the same soil and climatic conditions, carrots were grown in the conventional system. The experimental material consisted of two varieties of carrot - Perfekcja and Regulska. In a two-year cycle, sensory analyses were performed of fresh carrot roots, and of roots that had been stored and heat treated. The evaluations were conducted by a 10-person panel of specialists using the method of quantitative descriptive analysis (QDA). The results of qualitative sensory evaluations and the profilograms prepared on that basis for fresh and stored carrot roots indicated differences in the sensory characteristics between the tested varieties grown in organic and conventional systems. The greatest impact on the overall quality was exerted by the attributes: the carrot-taste, sweet taste, juiciness and hardness of the flesh. Organically grown carrots of the variety Regulska were characterized by the highest intensity of sweet taste and the carrot- taste, and by the best hardness, crunchiness, crispness and juiciness of the flesh. Fresh roots of this variety received the highest overall score. There were also some differences in the sensory characteristics of carrot roots after several months of storage, and then after cooking them, depending on the variety and cultivation method. In both years of the study, following the storage period, the cooked carrot roots of the variety Perfekcja from organic cultivation received the highest scores for overall quality. After storing and subjecting carrot roots to heat treatment, there was a significant decrease in the intensity of most of the quality descriptors, such as taste, smell and texture, when compared with the fresh roots under evaluation

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

1999 ◽  
Vol 5 (3) ◽  
pp. 251-254 ◽  
Author(s):  
S.E. Zorrilla ◽  
A.C. Rubiolo
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Ripening Period ◽  
Quantitative Descriptive

Fynbo cheeses salted with NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month of ripening period. Samples were tested by a trained five-member panel. Semi-struc tured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied ( p < 0.05). Although slight bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization ( p < 0.05).

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