Beer: production, sensory characteristics and sensory 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.

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Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

Hemijska industrija ◽

10.2298/hemind120903004p ◽

2013 ◽

Vol 67 (5) ◽

pp. 781-793 ◽

Cited By ~ 1

Author(s):

Jovanka Popov-Raljic ◽

Jovanka Lalicic-Petronijevic ◽

Etelka Dimic ◽

Vladimir Popov ◽

Vesna Vujasinovic ◽

...

Keyword(s):

Sensory Analysis ◽

Fatty Acid Content ◽

Quality Parameters ◽

Sensory Characteristics ◽

Point System ◽

Main Role ◽

Confectionery Products ◽

Surface Gloss ◽

Analysis Point

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20?C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.

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Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

Beverages ◽

10.3390/beverages6040062 ◽

2020 ◽

Vol 6 (4) ◽

pp. 62

Author(s):

Andrii Tarasov ◽

Jens Wagenitz ◽

Wolfgang Pfeifer ◽

Christoph Schuessler ◽

Rainer Jung

Keyword(s):

Sensory Analysis ◽

Sensory Characteristics ◽

Salt Mixture ◽

Routine Procedure ◽

Rapid Cooling ◽

Research Results ◽

Water Salt ◽

Sensory Evaluations ◽

Ice Water ◽

Wine Bottle

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.

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Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

Food Science and Technology International ◽

10.1177/1082013210381435 ◽

2011 ◽

Vol 17 (2) ◽

pp. 127-133 ◽

Cited By ~ 14

Author(s):

T. Pérez-Palacios ◽

J. Ruiz ◽

D. Martín ◽

J.M. Barat ◽

T. Antequera

Keyword(s):

Moisture Content ◽

Sensory Analysis ◽

Salt Content ◽

Sensory Characteristics ◽

Overall Acceptability ◽

Weight Losses ◽

Dry Cured Ham ◽

Salty Taste ◽

Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

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Electronic Nose, Tongue and Eye: Their Usefulness for the Food Industry

Revista Vitae ◽

10.17533/udea.vitae.v27n3a01 ◽

2020 ◽

Vol 27 (3) ◽

Author(s):

Roberto Ordoñez-Araque ◽

Johnny Rodríguez-Villacres ◽

Julio Urresto-Villegas

Keyword(s):

Mechanism Of Action ◽

Electronic Nose ◽

Sensory Analysis ◽

Food Industry ◽

Sensory Characteristics ◽

Inclusion Criteria ◽

Food Industries ◽

Different Types ◽

The Future ◽

Main Components

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

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Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i2.27676 ◽

2019 ◽

Vol 22 (2) ◽

pp. 263-272

Author(s):

Herpandi Herpandi ◽

Indah Widiastuti ◽

Wulandari Wulandari ◽

Cynthia Aprita Sari

Keyword(s):

Chemical Analysis ◽

Sodium Bicarbonate ◽

Physical Characteristic ◽

Sensory Analysis ◽

Ash Content ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Physical Analysis ◽

Fish Bones ◽

Notopterus Notopterus

This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis. The soaking of the fish bones in sodium bicarbonate had significant effects (p<0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips.

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Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019043 ◽

2019 ◽

Vol 41 (1) ◽

Cited By ~ 1

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Genetic Diversity ◽

Experimental Design ◽

Sensory Analysis ◽

Yield Components ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Physicochemical Composition ◽

Tasting Panel ◽

Made In

Abstract It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has been scarcely studied. For this reason, an experiment was conducted to determine the effect of 15 rootstocks on the sensory characteristics of Cabernet Sauvignon wine, whose grapevines were grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, which feature some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates, 10 vines per plot. Mature grapes were harvested, and wines were made in 20-L glass recipients. When alcoholic and malolactic fermentations were finished, the wines were bottled and stored at 18°C. Sensory analysis was performed in the next year, following international procedures. The tasting panel was formed by 12 experienced enologists, who evaluated the wines in individual cells separated by opaque glass. They were served monadically and the perception of each taster was recorded in 9-cm unstructured scale sheets. Twenty-two variables were evaluated, which were related to the visual, olfactory and taste aspects. The results show that the tasting panel was not able to detect significant differences (p> 0.05) of rootstocks in any variable related to the sensory characteristics of Cabernet Sauvignon wine.

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Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

Acta periodica technologica ◽

10.2298/apt1546103v ◽

2015 ◽

pp. 103-114 ◽

Cited By ~ 2

Author(s):

Jelena Vulic ◽

Jasna Canadanovic-Brunet ◽

Gordana Cetkovic ◽

Sonja Djilas ◽

Vesna Tumbas-Saponjac ◽

...

Keyword(s):

Antioxidant Activity ◽

Statistical Analysis ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Antiradical Activity ◽

Antioxidant Activities ◽

Reducing Power ◽

Sensory Properties ◽

Sensory Characteristics ◽

Before And After

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.

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Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

Jurnal FishtecH ◽

10.36706/fishtech.v7i1.5983 ◽

2018 ◽

Vol 7 (1) ◽

pp. 76-85

Author(s):

Ina Permata Sari ◽

Herpandi Herpandi ◽

Shanti Dwita Lestari

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Sensory Analysis ◽

Block Design ◽

Ash Content ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Physical Chemical ◽

Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

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Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Meat and Muscle Biology ◽

10.22175/mmb.9455 ◽

2017 ◽

Vol 1 (1) ◽

Author(s):

Jessica E. Lowell ◽

Bailey N. Harsh ◽

Kyle B. Wilson ◽

Martin F. Overholt ◽

R. J. Matulis ◽

...

Keyword(s):

Lipid Oxidation ◽

Sensory Analysis ◽

Salt Content ◽

Storage Period ◽

Sensory Characteristics ◽

Initial Weight ◽

Salt Treatment ◽

Flavor Intensity ◽

Salt Level ◽

Inclusion Level

The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased (P ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8% bacon, but slicing yield was 1% unit greater (P ≤ 0.05) in 1.8% bacon compared with 1.2% bacon. Increasing salt content from 1.5 to 1.8% increased the number of bacon slices generated from a slab of bacon by 12 slices and by nearly 16 slices when compared with the 1.2% treatment. Sensory saltiness increased (P ≤ 0.05) as intended salt level increased. Lipid oxidation and oxidized odor and flavor intensity was not different among salt treatment levels within any storage period. Reducing salt from 1.8 to 1.2% in bacon can adversely affect slicing yield, but was not detrimental to cook yield and did not reduce the rate of lipid oxidation of bacon.

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