Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability

2008 ◽  
Vol 14 (2) ◽  
pp. 157-166 ◽  
Author(s):  
L. Carbonell ◽  
J.L. Navarro ◽  
L. Izquierdo ◽  
I. Carbonell
Keyword(s):  
Small Group ◽  
Pilot Plant ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Mandarin Juices

Chilled mandarin juices from four different commercial brands, two mandarin juices prepared in our pilot plant and two commercial orange juices included for comparative purposes were scored for acceptability by 100 consumers in a unique evaluation session. Independently, a descriptive profile of the same samples was performed by 10 trained assessors, who quantified 29 sensory attributes. Most consumers preferred mandarin juices although a small group (about 10%) found orange juices more acceptable. No differences in acceptability were observed between samples from diluted concentrates and from direct juice, either mandarin or orange. Among sensory attributes, maximum differences between samples were found for color, pulp (aspect and texture), mandarin odor, mandarin taste, bitterness and persistent taste.

scholarly journals Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

2009 ◽  
Vol 15 (4) ◽  
pp. 375-385 ◽  
Author(s):  
L. Carbonell ◽  
S. Bayarri ◽  
J.L. Navarro ◽  
I. Carbonell ◽  
L. Izquierdo
Keyword(s):  
Small Group ◽  
Raw Materials ◽  
Sensory Attributes ◽  
Raw Material ◽  
Sensory Profile ◽  
Citrus Industry ◽  
Processing Plants

Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 926 ◽  
Author(s):  
Hanán Issa-Issa ◽  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Aneta Wojdyło ◽  
Ángel. A. Carbonell-Barrachina
Keyword(s):  
Young People ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Volatile Composition ◽  
Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

scholarly journals Sensory Comparison of Ciders Produced from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington

2018 ◽  
Vol 28 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Travis Robert Alexander ◽  
Carolyn F. Ross ◽  
Emily A. Walsh ◽  
Carol A. Miles
Keyword(s):  
Sensory Attributes ◽  
Discrimination Index ◽  
Raw Material ◽  
Sensory Profile ◽  
Juice Quality ◽  
Ambient Conditions ◽  
Ambient Storage ◽  
Index Value ◽  
The Impact ◽  
Harvest Method

Machine harvest of ‘Brown Snout’ specialty cider apple (Malus ×domestica) has been shown to provide yield and juice quality characteristics similar to that of hand harvest. In this 2-year study, the sensory perception (color, aroma, flavor, mouthfeel, taste, and aftertaste) of ciders produced from machine-harvested and hand-harvested fruit that were ambient stored (56 °F) 0–4 weeks postharvest were compared using a trained panel and electronic tongue (e-tongue). For nearly all sensory attributes evaluated, the trained panelists scored the 2014 machine-harvested samples higher than the 2014 hand-harvested samples. Some of the key sensory differences included a darker color, a more astringent and heated mouthfeel, and a more sour taste of the machine-harvested samples than the hand-harvested samples. Trained panelists perceived no differences due to the harvest method among the 2015 samples for any of the sensory attributes evaluated. The e-tongue demonstrated good discrimination (index value = 95) of 2014 samples, but poor discrimination (index value = −0.5) of 2015 samples, mirroring the year-to-year variation experienced by the trained panelists. Overall, the e-tongue demonstrated a response to metallic and sour that was more associated with the machine-harvested samples and a response to sweet and umami that was more associated with the hand-harvested samples. These results demonstrate that cider made from machine-harvested fruit can have a different sensory profile than cider made from hand-harvested fruit. A consumer tasting panel should be conducted next to provide an indication of market response to the differing sensory profiles, qualifying the impact of harvest method. Results also indicate that ambient storage (56 °F) of fruit up to 4 weeks may not impact cider sensory attributes; however, cider apple growers should avoid ambient storage of machine-harvested fruit given the significant yield losses demonstrated in previous studies. Variation in cider quality due to year of harvest was most likely a result of differences in the hand-harvest technique between the 2 years, specifically more fruit bruising in 2014 than in 2015, demonstrating the importance of harvesting fully mature fruit with a standard protocol so as to supply a consistent raw material to cider producers. The e-tongue produced variable results compared with trained panelists and more development is needed before it can be incorporated into cider sensory evaluation protocol.

scholarly journals Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 886 ◽  
Author(s):  
Angélica Romero-Medina ◽  
Mirna Estarrón-Espinosa ◽  
José Ramón Verde-Calvo ◽  
Maud Lelièvre-Desmas ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Multiple Factor Analysis ◽  
Craft Beers

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

scholarly journals Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

2018 ◽  
Vol 6 (2) ◽  
pp. 318-328 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Stratati ◽  
Efthimia Maria Manika ◽  
Victoria Resiti ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Robur ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Total Phenolic ◽  
High Positive Correlation ◽  
Organoleptic Characteristics ◽  
The Impact

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

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

2012 ◽  
Vol 8 (1) ◽  
pp. 49-63 ◽  
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.

scholarly journals Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 619
Author(s):  
Tersia Needham ◽  
Retha A. Engels ◽  
Louwrens C. Hoffman
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Production Systems ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Fatty Acid Profiles ◽  
Low Fat ◽  
Extensive System ◽  
Positive Correlations ◽  
Aepyceros Melampus

The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.

scholarly journals Sensory profile of sanjai balado chips in West Sumatra

2021 ◽  
Vol 332 ◽  
pp. 01013
Author(s):  
Mimi Nurminah ◽  
Nurmia Novianti
Keyword(s):  
Sweet Taste ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Red Color ◽  
West Sumatra ◽  
Orange Color

Sanjai Balado chips are famous local snack originated from West Sumatra, Indonesia. Sanjai balado chips consist of cassava chips coated with local chili paste known as sambal balado. Our concern was looking for the sensory attributes of sanjai balado chips before the intensity of each attributes be evaluated. The analysis was carried out using 1-proportion test to identified the attributes based on the data of the direct survey with checklist form toward 25 respondents of people from west Sumatra who are involved in the production of sanjai balado. The final result of the survey shows there are 16 sensory attributes out of 27 sensory attributes that have a significant effect on the perception of Sanjai Balado chips by respondents in the survey. The attributes are red color, red orange color, sweet taste, savory taste, sweet aroma, the aroma of local chili paste, the aroma of cassava, fried onion aroma, crispy texture, hard texture, spicy mouthfeel, oily mouthfeel, sticky mouthfeel, savory flavor, chili sauce flavor, and oily afterfeel.

Sign in / Sign up

Export Citation Format

Share Document