Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

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Sensory profile of eleven peach cultivars

Food Science and Technology ◽

10.1590/s0101-20612012005000011 ◽

2012 ◽

Vol 32 (1) ◽

pp. 70-75 ◽

Cited By ~ 7

Author(s):

Francine Lorena Cuquel ◽

Charla Fátima Spezzatto de Oliveira ◽

Osmir José Lavoranti

Keyword(s):

Sensory Evaluation ◽

Sensory Analysis ◽

Descriptive Analysis ◽

The Other ◽

Sensory Profile ◽

Flesh Color ◽

Quantitative Descriptive Analysis ◽

Flesh Firmness ◽

Quantitative Descriptive ◽

The City

The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil) in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

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Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Jurnal Agritech ◽

10.22146/agritech.30935 ◽

2019 ◽

Vol 38 (3) ◽

pp. 265 ◽

Cited By ~ 1

Author(s):

Uswatun Hasanah ◽

Haqqifizta Ratihwulan ◽

Lilis Nuraida

Keyword(s):

Lactic Acid ◽

Data Analysis ◽

Lactic Acid Bacteria ◽

Descriptive Analysis ◽

Starter Culture ◽

Analysis Data ◽

Sensory Profile ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i2.1190 ◽

2004 ◽

Vol 22 (2) ◽

Author(s):

RENATA TORREZAN ◽

CAROLINA MARTINEZ CECCATO ◽

ANDRÉA CARLA DA SILVA BARRETTO ◽

VALQUÍRIA SEIXAS DA SILVA ◽

CARLA CARATIN ◽

...

Keyword(s):

Descriptive Analysis ◽

Food Product ◽

Sensory Profile ◽

Artificial Sweetener ◽

Quantitative Descriptive Analysis ◽

Tukey Test ◽

Components Analysis ◽

Long Life ◽

Quantitative Descriptive ◽

Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

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Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽

10.3390/foods8110562 ◽

2019 ◽

Vol 8 (11) ◽

pp. 562 ◽

Cited By ~ 2

Author(s):

López-López ◽

Sánchez-Gómez ◽

Montaño ◽

Cortés-Delgado ◽

Garrido-Fernández

Keyword(s):

Sensory Evaluation ◽

Sensory Analysis ◽

Descriptive Analysis ◽

Quantitative Descriptive Analysis ◽

Repeatability And Reproducibility ◽

Good For ◽

Quantitative Descriptive ◽

Different Origins ◽

Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

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Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis

Data in Brief ◽

10.1016/j.dib.2018.08.075 ◽

2018 ◽

Vol 20 ◽

pp. 1471-1488

Author(s):

A. López-López ◽

A.H. Sánchez-Gómez ◽

A. Montaño ◽

A. Cortés-Delgado ◽

A. Garrido-Fernández

Keyword(s):

Descriptive Analysis ◽

Sensory Profile ◽

Table Olives ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

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Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Journal of Food Research ◽

10.5539/jfr.v9n2p7 ◽

2020 ◽

Vol 9 (2) ◽

pp. 7

Author(s):

Claudia Regina S. Amaral ◽

Priscila Becker Siqueira ◽

Luciane Yuri Yoshiara ◽

Edgar Nascimento ◽

Rozilaine A. P. Gomes de Faria ◽

...

Keyword(s):

Phenolic Compounds ◽

Descriptive Analysis ◽

Starter Cultures ◽

Sensory Profile ◽

Acceptance Testing ◽

Total Phenolic ◽

Acceptance Test ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽

10.3390/foods9080997 ◽

2020 ◽

Vol 9 (8) ◽

pp. 997

Author(s):

Federica Flamminii ◽

Carla Daniela Di Mattia ◽

Giampiero Sacchetti ◽

Lilia Neri ◽

Dino Mastrocola ◽

...

Keyword(s):

Food Systems ◽

Descriptive Analysis ◽

Sensory Properties ◽

Sensory Profile ◽

Olive Leaf ◽

Quantitative Descriptive Analysis ◽

Overall Acceptability ◽

Dispersion Degree ◽

Quantitative Descriptive ◽

Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

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TERMINOLOGIA DESCRITIVA PARA ANÁLISE SENSORIAL DE TOMATE DE MESA

Visão Acadêmica ◽

10.5380/acd.v4i1.516 ◽

2003 ◽

Vol 4 (1) ◽

Author(s):

S. M. R. FERREIRA ◽

R. J. S. De FREITAS ◽

T. C. BASSLER

Keyword(s):

Lycopersicon Esculentum ◽

Sensory Analysis ◽

Descriptive Analysis ◽

Sensory Assessment ◽

Quantitative Descriptive Analysis ◽

Lycopersicon Esculentum Mill ◽

Line Scale ◽

Anchor Points ◽

Para Determinar ◽

Quantitative Descriptive

Foi desenvolvida através da metodologia da análise descritiva quantitativa (ADQ) a terminologia para análise sensorial de tomate de mesa convencional e orgânico, (Lycopersicon esculentum Mill.). Foramselecionados e treinados os julgadores e, emconsenso, a equipe escolheu os descritores, suas definições e a ficha de avaliação das amostras. Dezoito termos descritores foram definidos, levando em consideração os defeitos apontados pelos produtores orgânicos, legislação em vigor do produto e as características sensoriais relevantes observadas pelos julgadores. A ficha de avaliação foi elaborada para determinar a intensidade de cada descritor que foi medida através de escala não estruturada de nove centímetros, com os termos ancorados em seus extremos. DESCRIPTIVE TERMINOLOGY FOR THE SENSORY ANALYSIS OF TOMATO FOR FRESH CONSUMPTION Abstract Using the quantitative descriptive analysis (QDA) methodology, the terms for the sensory assessment of conventional and organic tomato (Lycopersicon esculentum Mill.) for fresh consumption were established. The panelists were selected and trained, and together the group built up the descriptors, their definition and the sample evaluation card. Eighteen descriptors were defined based on the defects pointed out by organic producers, the legislation for tomatoes and the relevant sensory characteristics pointed out by the panelists. The evaluation fiche was used to determine the intensity of each descriptor who was evaluated using a 9 cm unstructured line scale with anchor points.

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Sensory Analysis and Consumer Research in New Meat Products Development

Foods ◽

10.3390/foods10020429 ◽

2021 ◽

Vol 10 (2) ◽

pp. 429

Author(s):

Claudia Ruiz-Capillas ◽

Ana M. Herrero ◽

Tatiana Pintado ◽

Gonzalo Delgado-Pando

Keyword(s):

Product Development ◽

New Product Development ◽

Consumer Research ◽

Sensory Analysis ◽

Descriptive Analysis ◽

Meat Products ◽

Food Product ◽

New Product ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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