Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

2021 ◽  
Author(s):  
Sam Al‐Dalali ◽  
Cong Li ◽  
Baocai Xu
Keyword(s):  
Sensory Analysis ◽  
Beef Meat ◽  
Flavor Profile

Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 576-585 ◽  
Author(s):  
Nebojsa Perisic ◽  
Nils Kristian Afseth ◽  
Ragni Ofstad ◽  
Bjørg Narum ◽  
Achim Kohler
Keyword(s):  
Vibrational Spectroscopy ◽  
Sensory Analysis ◽  
Meat Processing ◽  
Beef Meat

Correlation of Chemical and Sensory Data by Principal Component Factor Analysis

1992 ◽  
Vol 25 (2) ◽  
pp. 49-56 ◽  
Author(s):  
A.-K. Meng ◽  
L. Brenner ◽  
I. H. Suffet
Keyword(s):  
Factor Analysis ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Principal Component ◽  
Sensory Response ◽  
Detector Response ◽  
Principal Component Factor Analysis ◽  
Data Bases ◽  
Flavor Profile Analysis ◽  
Flavor Profile

The cause(s) of many taste and odor problems in drinking water remain unknown. If sufficient information about the problem is not available to develop a hypothesis, one can begin to develop a hypothesis to test by using correlation methods from data base information concerning the problem. This paper presents a method to develop a correlation between chemicals and sensory characteristics of.a set of water samples by Principal Component Factor Analysis. The correlations developed hypotheses for the causes of tastes and odors that must be further tested. A correlation indicates that a pattern is occurring between two data bases. In this case, the pattern is a change of a Chromatographie peak's detector response which parallels the sensory response of a flavor profile analysis panel for an organoleptic descriptor. The correlation must always be confirmed by sensory analysis. The results from an application of the method to data from the city of Philadelphia Water Department and Philadelphia Suburban Water Co. are shown. An evaluation of the results is described. The correlation between a sensory response and a chemical concentration in water was described by expanding the Weber-Fechner Law. The Weber-Fechner Law states that the odor intensity of a sensory descriptor is proportional to the logarithm of the concentration of the chemical associated with the odor. Two drinking water data sets from the Philadelphia Water Department and Philadelphia Suburban Water Co. were used to demonstrate the sensory-chemical correlation procedure. Correlations were observed. Clearly, a correlation indicates a possible relationship, a “presumptive result” that must be tested by sensory analysis to “confirm” if the relationship is true. A correlation indicates that a pattern is occurring between two data bases. In this case, the pattern is a change of a Chromatographie peak's detector response which parallels the sensory response of a flavor profile analysis panel for an organoleptic descriptor. The correlation must always be confirmed by sensory analysis as stated by the rules of scientific evidence.

Development of the Flavor Profile Analysis Method into a Standard Method for Sensory Analysis of Water

1988 ◽  
Vol 20 (8-9) ◽  
pp. 1-9 ◽  
Author(s):  
I. H. Suffet ◽  
B. M. Brady ◽  
J. H. M. Bartels ◽  
G. Burlingame ◽  
J. Mallevialle ◽  
...  
Keyword(s):  
Standard Method ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Analysis Method ◽  
Standard Methods ◽  
Odor Quality ◽  
Water And Wastewater ◽  
Flavor Profile Analysis ◽  
Sniffing Technique ◽  
Flavor Profile

The standard methods committee for the 1990 edition of Standard Methods for the Analysis of Water and Wastewater has decided to consider adding a new (provisional) method for the sensory analysis of drinking water - Flavor profile analysis (FPA). A series of issues must be addressed before FPA can become a standard method. The methodology (e.g., temperature of aroma samples, sniffing technique, use of cups vs. flasks, rest intervals between samples, maximum number of samples examined per session) must be standardized. Reference standards for odors must be developed and implemented in order to achieve consistent odor quality descriptions. Development of a flavor wheel can help aid the classification and identification of odors.

scholarly journals Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2012
Author(s):  
Vasile-Gheorghe Vişan ◽  
Maria Simona Chiş ◽  
Adriana Păucean ◽  
Vlad Mureșan ◽  
Andreea Pușcaș ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Organic Acids ◽  
Olive Oil ◽  
Phenolic Acids ◽  
Sensory Analysis ◽  
Beef Meat ◽  
Positive Correlations ◽  
Meat Samples ◽  
Cold Pressed ◽  
Aromatic Herbs

Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.

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