Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans

Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.

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Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽

10.3390/foods10040758 ◽

2021 ◽

Vol 10 (4) ◽

pp. 758

Author(s):

Verónica García Arteaga ◽

Sonja Kraus ◽

Michael Schott ◽

Isabel Muranyi ◽

Ute Schweiggert-Weisz ◽

...

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Protein Extraction ◽

Raw Materials ◽

Principal Component ◽

Protein Characterization ◽

Sensory Profile ◽

Food Ingredients ◽

Pisum Sativum L ◽

Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.4465 ◽

2019 ◽

Vol 8 (3) ◽

pp. 100 ◽

Cited By ~ 2

Author(s):

Kiki Fibrianto ◽

Aswin Rizky Wardhana ◽

Laila Yum Wahibah ◽

Eka Shinta Wulandari

Keyword(s):

Bitter Taste ◽

Leaf Age ◽

Sweet Taste ◽

Processing Method ◽

Sensory Profile ◽

Total Phenolic ◽

Robusta Coffee ◽

Coffee Plants ◽

Pre Treatment ◽

Mouth Feel

The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.

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Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol

Food Science and Biotechnology ◽

10.1007/s10068-020-00873-w ◽

2021 ◽

Author(s):

Jinsil Jung ◽

SooHyun Kim ◽

Sunghee Park ◽

Jae-Hee Hong

Keyword(s):

Binary Mixtures ◽

Bitter Taste ◽

Descriptive Analysis ◽

Sensory Profile ◽

Rebaudioside A ◽

Relative Sweetness ◽

Alternative Sweetener ◽

Rebaudioside D ◽

Sensory Profiles ◽

Choice Method

AbstractRebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.

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Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

Journal of Agricultural Science ◽

10.5539/jas.v9n9p78 ◽

2017 ◽

Vol 9 (9) ◽

pp. 78 ◽

Cited By ~ 1

Author(s):

L. O. Fassio ◽

M. R. Malta ◽

G. R. Liska ◽

S. T. Alvarenga ◽

M. M. M. Sousa ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Bioactive Compounds ◽

Negative Correlation ◽

Sensory Attributes ◽

Minas Gerais ◽

Sensory Profile ◽

Sucrose Content ◽

Arabica Coffee ◽

Sensory Profiles

The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of the grains. Twenty samples of Arabica coffee were assessed (10 Natural and 10 Pulped), as the sensory profile (Cup of Excellence) and sucrose content, bioactive compounds and fatty acids of raw beans. The processed pulped coffees stood out as the final scores. The attributes sweetness, acidity and flavor were important for the distinction of the pulped coffees, while natural coffees the determining attributes were body and acidity. The bioactive compounds and sucrose showed positive and negative correlation with the sensory attributes, respectively. The acids C14:0, C18:2 and C18:3, were relevant to the sensory distinction of natural coffees. The acids C18:0 and C20:2 showed positive correlation, and acids C18:2 and C18:3, negative, with the sensory attributes of the pulped coffees. The specialty coffees of the region of Matas de Minas feature distinct sensory profiles and it is possible to correlate them with the chemical composition of the grains.

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Plant-based frozen desserts: temporal sensory profile and preference

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.03720 ◽

2021 ◽

Vol 24 ◽

Author(s):

Alessandra Cazelatto de Medeiros ◽

Helena Maria André Bolini

Keyword(s):

Bitter Taste ◽

Melting Behavior ◽

Sweet Taste ◽

Sensory Profile ◽

Melting Time ◽

Plant Proteins ◽

Lower Intensity ◽

Temporal Profile ◽

Final Acceptance ◽

Acceptance Tests

Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.

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Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers

Horticulturae ◽

10.3390/horticulturae7070166 ◽

2021 ◽

Vol 7 (7) ◽

pp. 166

Author(s):

Sonia Demasi ◽

Maria Gabriella Mellano ◽

Nicole Mélanie Falla ◽

Matteo Caser ◽

Valentina Scariot

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Bioactive Compounds ◽

Cold Storage ◽

Emerging Market ◽

Visual Quality ◽

Sensory Profile ◽

Borago Officinalis ◽

Wide Range ◽

Sensory Profiles

In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Leucanthemum vulgare (Vaill.) Lam., Paeonia officinalis L., Primula veris L., Robinia pseudoacacia L., Rosa canina L., Rosa pendulina L., Salvia pratensis L., Sambucus nigra L., Taraxacum officinale Weber, and Tropaeolum majus L.) were investigated to assess their sensory profile at harvest and their shelf life and bioactive compounds dynamics during cold storage. The emerging market of edible flowers lacks this information; thus, the characteristics and requirements of different flower species were provided. In detail, a quantitative descriptive analysis was performed by trained panelists at flower harvest, evaluating 10 sensory descriptors (intensity of sweet, sour, bitter, salt, smell, specific flower aroma, and herbaceous aroma; spiciness, chewiness, and astringency). Flower visual quality, biologically active compounds content (total polyphenols and anthocyanins), and antioxidant activity (FRAP, DPPH, and ABTS assays) were evaluated both at harvest and during storage at 4 °C for 14 days to assess their shelf life. Generally, species had a wide range of peculiar sensory and phytochemical characteristics at harvest, as well as shelf life and bioactive compounds dynamics during postharvest. A strong aroma was indicated for A. ursinum, D. carthusianorum, L. angustifolia, and L. vulgare, while B. officinalis and C. officinalis had very low values for all aroma and taste descriptors, resulting in poor sensory profiles. At harvest, P. officinalis, R. canina, and R. pendulina exhibited the highest values of polyphenols (884–1271 mg of gallic acid equivalents per 100 g) and antioxidant activity (204–274 mmol Fe2+/kg for FRAP, 132–232 and 43–58 µmol of Trolox equivalent per g for DPPH and ABTS). The species with the longest shelf life in terms of acceptable visual quality was R. pendulina (14 days), followed by R. canina (10 days). All the other species lasted seven days, except for C. intybus and T. officinale that did not reach day 3. During cold storage, the content of bioactive compounds differed, as total phenolics followed a different trend according to the species and anthocyanins remained almost unaltered for 14 days. Considering antioxidant activity, ABTS values were the least variable, varying in only four species (A. ursinum, D. carthusianorum, L. angustifolia, and P. officinalis), while both DPPH and FRAP values varied in eight species. Taken together, the knowledge of sensory profiles, phytochemical characteristics and shelf life can provide information to select suitable species for the emerging edible flower market.

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Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i9.2007 ◽

2019 ◽

pp. 697

Author(s):

A.B. de Almeida, T.M. de Lima, J.G. de Oliveira Filho, R.V. Santana, D.S. Lima ◽

E.A. Moreira ◽

M.B. Egea

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Physicochemical Characteristics ◽

Sweet Taste ◽

Sensory Profile ◽

Soluble Solids ◽

Carotenoid Content ◽

Online Questionnaire ◽

Total Carotenoid Content ◽

Sensory Profiles

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows: PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

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Descriptive sensory analysis and acceptance of leaves of smooth and curly kale

Horticultura Brasileira ◽

10.1590/s0102-0536-20210403 ◽

2021 ◽

Vol 39 (4) ◽

pp. 362-368

Author(s):

Rayane de Souza ◽

Victor Augusto Forti ◽

Marta Helena F Spoto ◽

Simone Daniela S de Medeiros ◽

Fernando Cesar Sala ◽

...

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Bitter Taste ◽

Sweet Taste ◽

Conventional System ◽

Descriptive Sensory Analysis ◽

Green Color ◽

Hydroponic Systems ◽

Sensory Profiles

ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.

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The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽

10.3390/foods10061242 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1242

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz

Keyword(s):

Sensory Quality ◽

Bitter Taste ◽

Profile Analysis ◽

Textural Properties ◽

Sweet Taste ◽

Oolong Tea ◽

Quantitative Descriptive ◽

Semi Solid ◽

Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

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