The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel

Abstract A lexicon comprises a collection of standardized sensory vocabulary of product along with its unambiguous definitions and references. It is widely used as a communication tool among sensory panel and it provides sensory insights to product developers, marketing professionals, and suppliers, across countries or cultures to describe similar products. Specific sensory lexicon have been developed for beverages, dairy, fruits and vegetables, nuts and grains, soy and meat products, and animal feed. Based on its lexicon, a sensory wheel can be established hierarchically as an overview of the entire product’s sensory attributes. Furthermore, an intense training for panels is necessary to get a good sensory judgement. Sensory panel calibration can be performed such as by using sensory kit as a training tools. The aim of this paper is to review the latest developed lexicon, sensory wheel and sensory kit, as well as its application.

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Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes

Progress in Agricultural Engineering Sciences ◽

10.1556/progress.8.2012.5 ◽

2012 ◽

Vol 8 (1) ◽

pp. 49-63 ◽

Cited By ~ 1

Author(s):

E. Várvölgyi ◽

Sz. Kozits ◽

J. Soós ◽

D. Szöllősi ◽

Z. Kovács ◽

...

Keyword(s):

Prediction Error ◽

Electronic Tongue ◽

Close Correlation ◽

Poor Quality ◽

Sensory Attributes ◽

Sensory Profile ◽

Roasted Coffee ◽

Sensory Panel ◽

Measurement Results ◽

Instrumental Measurement

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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Acceptability of ellagitannin powder as an additive in preparation of sharbet

Nutrition & Food Science ◽

10.1108/nfs-01-2016-0011 ◽

2016 ◽

Vol 46 (6) ◽

pp. 753-765 ◽

Cited By ~ 1

Author(s):

Satish Chandra Kushwaha ◽

Pradyuman Kumar

Keyword(s):

Principal Component ◽

Sensory Attributes ◽

Market Potential ◽

Soluble Solids ◽

Sensory Panel ◽

Content Type ◽

Industry Waste ◽

Overall Acceptability ◽

Large Scope ◽

Chemical Attributes

Purpose The purpose of this study is to look at the application of ellagitannin (ET) powder in sharbet (sugar syrup-based drink) as an additive to produce a polyphenol-enriched drink. ETs are important polyphenols extracted from pomegranate peel (an underutilized juice industry waste). ETs are known for many functional properties such as antioxidative, antibacterial and coloring agent. Naturally, sharbet lacks in polyphenol content; hence, there is a large scope to enhance the functional property of sharbet by addition of ellagitannin powder (ETP) as an additive. Design/methodology/approach ETP at different concentrations (2, 10, 20, 30, 40 and 50 mg/100 ml sharbet) was applied in plain sharbet (EPS) and lemon-flavored sharbet (ELS). Each concentration of both types of sharbet was analyzed for physicochemical parameters and sensory attributes by sensory panel. Data were analyzed by using statistical tools (t-test, ANOVA, PCA and graphs) and finding the acceptability of ETP application in sharbet. Findings Each concentration of both sharbets was analyzed for chemical attributes, i.e. color (L, a, b) ranges (65.81-51.33, −0.24-0.24, −1.57-2.06, respectively), pH (6.30-3.95), titrable acidity as citric acid (0.01-0.1 per cent), total soluble solids (14.7-14.9 per cent), antioxidant activity as DPPH (12.6-71.6 per cent in EPS and 15.5-75.3 per cent in ELS) and sensory analysis (on Hedonic Scale) for sensory attributes, i.e. color, odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml sharbet was showed to have the highest acceptability index (92.13 and 91.67 per cent) in terms of overall acceptability by sensory panel. It is evident that the addition of ET in polyphenol-deficient beverages could be a market potential toward production of neutraceutical beverages which have antioxidative effects, good taste and are widely accepted. Originality/value In view of the neutraceutical food development, ETs could be a major polyphenolic component to fulfill the human health requirement. This research can be helpful for commercialization of ETs by the beverage industry.

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Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2

Journal of Animal Science ◽

10.1093/jas/skz174 ◽

2019 ◽

Vol 97 (7) ◽

pp. 2850-2864 ◽

Cited By ~ 1

Author(s):

Christopher R Kerth ◽

Kayley R Wall ◽

Rhonda K Miller ◽

Travis R Whitney ◽

Whitney C Stewart ◽

...

Keyword(s):

Management Practices ◽

Negative Impact ◽

Sensory Attributes ◽

Early Spring ◽

Gas Chromatography Mass Spectrometry ◽

Late Winter ◽

Sensory Panel ◽

Feedlot Performance ◽

Sensory Score ◽

Sorghum Sudangrass

Abstract The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.

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Genotype, Location, and Harvest Date Effects on the Sensory Character of Fresh and Frozen Red Raspberries

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.124.1.19 ◽

1999 ◽

Vol 124 (1) ◽

pp. 19-23 ◽

Cited By ~ 6

Author(s):

Séverine Morel ◽

Richard E. Harrison ◽

Donald D. Muir ◽

E. Anthony Hunter

Keyword(s):

Sensory Attributes ◽

Rubus Idaeus ◽

Fresh Fruit ◽

Harvest Date ◽

Minor Importance ◽

Diverse Group ◽

Relative Importance ◽

Sensory Panel ◽

Harvest Dates ◽

Selection For

Fruit from three red raspberry (Rubus idaeus L.) cultivars—`Glen Clova', `Glen Lyon', and `Glen Moy'—were harvested from four sites on two harvest dates and evaluated fresh or following storage at -20 °C to determine the relative importance of genotype, harvest date, location and freezing effects on 19 sensory attributes using a trained sensory panel. Freezing and cultivar × freezing interaction effects were relatively large while site, harvest date, and other interactions were of minor importance. The cultivar × freezing interaction was caused by differential responses among cultivars for the sensory attributes purple, juicy, sweet, and raspberry aroma with less discrimination among cultivars postfreezing. `Glen Clova' fresh fruit received the highest values for juicy, fruity, sweet, and raspberry aroma; `Glen Moy' fresh fruit received the highest values for purple; `Glen Lyon' fresh fruit received the lowest values for juicy, postfreezing, `Glen Lyon' received the highest values for purple and sweet and all three cultivars were similar for the other attributes. These data suggest that selection for improved postfreezing sensory characteristics should not rely solely on fresh fruit evaluations although further study of a more genetically diverse group of genotypes would be beneficial. The significant cultivar and minimal harvest date and location effects suggest that these fruit sensory analysis methods should be useful in selecting raspberry genotypes with superior fruit quality.

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Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study

Translational Animal Science ◽

10.1093/tas/txab024 ◽

2021 ◽

Vol 5 (1) ◽

Author(s):

K M Villatoro ◽

F Yang ◽

T Duarte ◽

C R Phillips ◽

D R Woerner ◽

...

Keyword(s):

Proximate Composition ◽

Sensory Attributes ◽

Controlled Environment ◽

Sensory Panel ◽

Flavor Intensity ◽

Consumer Panel ◽

Sheep Meat ◽

Australian Sheep ◽

Shed Light ◽

Acceptance Rating

Abstract The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

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Ideal Pear Sensory Attributes and Fruit Characteristics

HortScience ◽

10.21273/hortsci.30.5.988 ◽

1995 ◽

Vol 30 (5) ◽

pp. 988-993 ◽

Cited By ~ 42

Author(s):

Frank Kappel ◽

Robert Fisher-Fleming ◽

Eugene J. Hogue

Keyword(s):

Objective Assessment ◽

Titratable Acidity ◽

Sensory Attributes ◽

Diameter Ratio ◽

Soluble Solids ◽

Fruit Characteristics ◽

Sensory Panel ◽

Bright Yellow ◽

Panel Rating ◽

The Relationship

The relationship between the objective assessment of sensory attributes or fruit characteristics of pear (Pyrus communis L.) fruit and the corresponding consumer or sensory panel rating was studied. Optimum fruit diameter was between 6 and 7.5 cm. Some fruit were judged to be too large. Fruit with a bright yellow skin were rated ideal, whereas green or red skin was rated less favorably. A pyriform shape with a length: diameter ratio range of 1.44 to 1.48 was optimum. Round fruit or very elongated fruit were considered undesirable. Perceived firmness increased linearly as the measured firmness increased, with the optimum firmness at 27 to 30 N (using an 11.1-mm penetrometer tip). Perceived juiciness was negatively, linearly related to measured firmness. Ideal firmness for an ideal juiciness rating was 18 to 22 N. Acceptable soluble solids concentrations (SSC) varied with the study year, but ranged between 13.6% and 17.2%. The sweet/sour balance (ratio of SSC: titratable acidity) was a useful indicator of fruit quality.

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EVALUATION AND BATING OF SENSORY ATTRIBUTES IN BAKED AND CANNED SWEETPOTATOES

HortScience ◽

10.21273/hortsci.28.4.262d ◽

1993 ◽

Vol 28 (4) ◽

pp. 262D-262

Author(s):

Juan L. Silva

Keyword(s):

Sensory Attributes ◽

Arithmetic Mean ◽

Color Intensity ◽

Sensory Panel ◽

Average Rating ◽

Color Uniformity ◽

Textural Attributes ◽

Canning Quality

A total of 6 cvs and 14 lines of sweetpotatoes were analyzed by sensory panel for baking and canning quality. Baked samples were cured, washed, foil-wrapped, and baked for 1.5 h at 177°C. Canned samples were lye peeled and finished, packed with 20°Brix sucrose in 303 × 406 cans, and retorted for 25 min at 121.1°C. Beauregard and 'L86-33' scored the highest on canned samples. In analyzing the different sensory attributes, color uniformity had the highest partial R2 for both baked (0.61) and canned (0.67) products. Moistness (R2=0.13) and mouthfeel (R2=0.15) were the subsequent important factors followed by eye appeal, smoothness, lack of fiber and attractiveness. Thus color attributes accounted for 67.0% (baked) and 78.4% (canned) of the average rating of sweetpotatoes. Textural attributes followed with flavor being last with 1.0% and 1.1%. for baked and canned products, respectively. When averaging all samples, eye appeal and color uniformity were below the acceptable rating (6) in baked samples. For canned samples. attractiveness and color intensity were rated the lowest. This work shows that the average or total score given to a cv/line should be the result of the weighted scores of each attribute rated and not the arithmetic mean. Also, breeders should incorporate color intensity, uniformity, and susceptibility to browning ratings early in their program.

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Physiochemical and Descriptive Sensory Analysis of Arkansas Muscadine Grapes

HortScience ◽

10.21273/hortsci13296-18 ◽

2018 ◽

Vol 53 (11) ◽

pp. 1570-1578 ◽

Cited By ~ 1

Author(s):

Molly Felts ◽

Renee T. Threlfall ◽

John R. Clark ◽

Margaret L. Worthington

Keyword(s):

Titratable Acidity ◽

Sensory Attributes ◽

Soluble Solids ◽

Research Station ◽

Fresh Market ◽

Sensory Panel ◽

External Appearance ◽

Total Sugars ◽

Basic Taste ◽

Muscadine Grapes

Understanding how consumer perception is related to physiochemical attributes assists in the identification of harvest and marketability parameters for muscadine grapes (Vitis rotundifolia Michx.). Three muscadine cultivars (Ison, Nesbitt, and Summit) and three advanced breeding selections (AM-9, AM-74, and AM-83) were harvested from vines at the University of Arkansas System Division of Agriculture Fruit Research Station in Clarksville, AR. The physiochemical (physical and composition) and sensory attributes (descriptive) of the genotypes were evaluated at harvest. Significant differences between genotypes were observed for berry weight (9.25–14.38 g), soluble solids (12.73% to 15.40%), pH (2.88–3.33), titratable acidity (0.54% to 1.01%), soluble solids/titratable acidity ratio (13.12–28.49), skin firmness [0.85–1.48 Newtons/millimeters (N·mm−1)], and flesh firmness (0.89–2.14 N). Total sugars (6.17–9.75 g/100 g) and total organic acid (0.50–0.84 g/100 g) levels were not significantly different for these genotypes. A trained descriptive sensory panel (n = 8) evaluated the fruit attributes for aroma (n = 9), external appearance (n = 7), internal appearance (n = 3), basic tastes (n = 3), aromatics (n = 10), feeling factors (n = 2), and texture (n = 7). The descriptive sensory panel detected differences among genotypes for external appearance, internal appearance, and basic taste attributes, more specifically with desirable attributes rather than unfavorable. However, the panelists found no differences among genotypes for texture attributes. Of the physiochemical attributes, total sugars had the most significant correlations with the descriptive sensory attributes, followed by soluble solids/titratable acidity ratio. Total sugars were correlated to 12 attributes (three aromas, two exterior appearances, two basic tastes, four aromatics, and one feeling factor) and soluble solids/titratable acidity was correlated to five attributes (one aroma, one basic taste, two aromatics, and one feeling factor). A lexicon of terms for descriptive sensory attributes for fresh-market muscadine grapes was established. This lexicon can be used for other research and breeding efforts, as well as establishing the relationship between the physiochemical and descriptive sensory attributes.

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Physiochemical and Sensory Attributes of Fresh Blackberries Grown in the Southeastern United States

HortScience ◽

10.21273/hortsci10678-16 ◽

2016 ◽

Vol 51 (11) ◽

pp. 1351-1362 ◽

Cited By ~ 8

Author(s):

Renee T. Threlfall ◽

Olivia S. Hines ◽

John R. Clark ◽

Luke R. Howard ◽

Cindi R. Brownmiller ◽

...

Keyword(s):

Titratable Acidity ◽

Sensory Attributes ◽

Fresh Fruit ◽

Soluble Solids ◽

Fresh Market ◽

Sensory Panel ◽

Titratable Acid ◽

Berry Weight ◽

Berry Size ◽

Acid Ratio

Blackberries (Rubus subgenus Rubus Watson) are grown worldwide for commercial fresh markets. Physiochemical and sensory attributes were evaluated on fresh fruit of five blackberry cultivars (Natchez, Osage, Ouachita, Prime-Ark® 45, and Prime-Ark® Traveler) and six advanced breeding selections from the University of Arkansas Fruit Breeding Program. The physiochemical attributes of blackberries were within a commercially acceptable range (soluble solids = 8% to 11%, pH = 3.0–3.6, titratable acidity = 0.7% to 1.4%, berry weight = 6 to 14 g, drupelets/berry = 50 to 150, and pyrenes/berry = 51 to 115). ‘Natchez’ had the highest berry weight, berry length, drupelets/berry, and pyrenes/berry, whereas A-2453 was the lowest for these attributes. The highest nutraceutical levels were found in ‘Osage’ (total flavonols and total anthocyanins), A-2434 (total ellagitannins) and A-2453 (total phenolics). A trained descriptive sensory panel (n = 9) evaluated fresh blackberry attributes for appearance, basic tastes, feeling factors, aromatics, and texture using a 15-point scale (0 = less of the attribute; 15 = more of the attribute in terms of intensity). The descriptive panel identified ‘Natchez’ as having the largest descriptive size of berry with the highest overall aromatics and A-2453 as the smallest, glossiest, and firmest. Although A-2491 had the highest soluble solids, the descriptive panelists could not differentiate sweetness among the genotypes, but found A-2491 the least sour. A consumer sensory panel (n = 74) evaluated appearance, flavor, and texture attributes of blackberries on a 9-point verbal hedonic liking scale (1 = extremely dislike; 9 = like extremely) and 5-point just about right (JAR) scale (1 = not nearly enough; 3 = JAR; 5 = much too much). In terms of overall impression and overall flavor, A-2491 and ‘Prime-Ark® Traveler’ had the highest liking; average attributes for these blackberries were a berry weight of 9.1 g, soluble solids of 10.0%, titratable acidity of 0.95%, and a soluble solids/titratable acid ratio of 11.9. ‘Prime-Ark® Traveler’ also had the highest liking for appearance and berry size. A-2453, the glossiest berry, had the highest liking for berry color. Consumer panelists liked the firmness of the blackberries including those that were very firm, such as A-2453, but did not indicate differences in liking among genotypes. Consumers found the size of ‘Ouachita’, ‘Prime-Ark® Traveler’, and ‘Prime-Ark® 45’ (berry weight ≈8.3 g) JAR, but ‘Natchez’ (14.3 g) too large. Consumers found the sweetness and sourness of A-2491 JAR. Consumer overall impression and flavor of blackberries were positively correlated to consumer liking of berry shape and color and negatively correlated to the descriptive attributes for sourness, bitterness, green/unripe aromatic, and amount of seeds. Consumer liking of appearance was positively correlated with consumer liking of berry size, shape, color, and descriptive uniformity of color and glossiness. To produce a commercially marketed fresh-market blackberry, there are many characteristics that are important, but our data for these genotypes suggest that a desired blackberry should have a berry weight of 8–10 g, soluble solids of 9% to 11%, titratable acidity of 0.9% to 1%, and a soluble solids/titratable acid ratio of 10 to 13. However, optimum sugar and acidity levels require more investigation including other factors in flavor and aromatics. Evaluating the physiochemical and sensory attributes of fresh fruit is an important tool that can be used to determine commercial potential for selections and cultivars.

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