Anise spirits: types, sensory properties and sensory analysis

2012 ◽  
pp. 229-241 ◽  
Author(s):  
I. Zabetakis
Keyword(s):  
Sensory Analysis ◽  
Sensory Properties

scholarly journals Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

2020 ◽  
Vol 4 (2) ◽  
pp. 1-14
Author(s):  
AYŞE GÜNEŞ BAYIR ◽  
Mehmet Gültekin Bilgin ◽  
Sümeyra Seyma Kutlu ◽  
Dilber Demirci ◽  
Fatma Nur Gölgeci
Keyword(s):  
Sensory Analysis ◽  
Antibacterial Effect ◽  
Ph Value ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Syzygium Aromaticum ◽  
Insect Repellent ◽  
Iso Standards ◽  
Anti Inflammatory

Clove (Syzygium aromaticum) is an aromatic bud has antioxidant, antifungal, antiviral, antimicrobial, antidiabetic, anti-inflammatory, anti-thrombotic, anesthetic, analgesic and insect repellent effects. Propolis is a sticky resinous material with same properties like clove. Therefore, the aim of this study was to produce probiotic yoghurts added propolis (0.03%) and clove in different concentrations (0.1%, 0.3% and 1.0%). Five different probiotic yoghurts were produced, and analyzed for their microbiological, chemical and sensory properties. Microbiological analyzes of probiotic yoghurts were carried out according to IDF and ISO standards. Their chemical and sensory analysis were performed according to Turkish Standards Data were analyzed by SPSS. Propolis showed antibacterial effect except S. thermophilus while clove improve the development of bacteria especially Bifidobacterium. The titratable acidity of all groups was increased while their pH value was decreased. Propolis showed antibacterial effect except S. thermophilus while clove improved the development of bacteria especially Bifidobacterium. Clove and propolis together changed the microbiological, chemical and sensory properties of probiotic yoghurts while probiotic yoghurt with propolis got the lowest score according to sensory properties.

scholarly journals Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 542 ◽  
Author(s):  
Marcos Andrés Maza ◽  
Juan Manuel Martínez ◽  
Guillermo Cebrián ◽  
Ana Cristina Sánchez-Gimeno ◽  
Alejandra Camargo ◽  
...  
Keyword(s):  
Electric Fields ◽  
Sensory Analysis ◽  
Pulsed Electric Fields ◽  
Polyphenolic Compounds ◽  
Sensory Properties ◽  
Color Intensity ◽  
Bottle Aging ◽  
Sensory Analyses ◽  
Oak Barrels ◽  
Phenolic Extraction

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.

scholarly journals The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

2012 ◽  
pp. 139-148 ◽  
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Dragana Soronja-Simovic ◽  
Zita Seres
Keyword(s):  
Stress Intensity ◽  
Sensory Analysis ◽  
Manufacturing Process ◽  
Ball Mill ◽  
Sensory Properties ◽  
Scoring Method ◽  
Milk Chocolate ◽  
Textural Characteristics ◽  
Ingredient Composition ◽  
The Impact

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30?C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate.

Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese

2002 ◽  
Vol 69 (1) ◽  
pp. 151-161 ◽  
Author(s):  
REMEDIOS GONZÁLEZ ◽  
SILVIA SIFRE ◽  
JOSÉ BENEDITO ◽  
VIVIANA NOGUÉS
Keyword(s):  
Data Analysis ◽  
Gender Bias ◽  
Sensory Analysis ◽  
Masticatory Muscles ◽  
Sensory Properties ◽  
Expert Assessment ◽  
Single Session ◽  
Three Samples ◽  
Within Subjects ◽  
Maximum Voltage

Use of electromyography (EMG) to monitor mastication is a relatively new concept in assessing food physical and sensory properties. Although expert assessment of cheese characteristics is widely used, the effect of training in sensory analysis on mastication patterns, as assessed using EMG is not well known. Nine samples of the same Mahon cheese (60 days ripening) were given to 24 subjects (8 experts, 16 untrained) and EMG recorded for each chewing sequence. Three samples were tested in a single session by each subject, and three sessions carried out on different days. EMG was recorded from four masticatory muscles for each subject. From EMG records the following was extracted: number of chews, chewing time, mean and maximum voltage of EMG bursts (i.e. chews) across chewing sequence, chewing work and chewing rate. No gender bias was found for the EMG parameters considered, therefore, as regards gender, each group was considered to be homogeneous. Variability within-subjects across samples was greater for experts than untrained subjects. Significant differences in chewing time, chewing work and chewing rate were found between the expert and untrained groups. Data analysis of the three sessions showed an influence of cognitive constructs, mediating states, on the chewing process. The experts were found to be goal driven as to their mastication process. Experts showed no significant differences between sessions, untrained subjects were found to vary their EMG output in successive sessions for number of chews, chewing time, mean voltage, and chewing work.

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

2015 ◽  
pp. 103-114 ◽  
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.

scholarly journals EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI

2021 ◽  
Vol 51 (2) ◽  
pp. 113-118
Author(s):  
Seher Arslan ◽  
Selen Kadagan
Keyword(s):  
Sensory Analysis ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Storage Period ◽  
Sensory Properties ◽  
B Values ◽  
Positive Effects

This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi.  Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had  the highest general appreciation during the storage period.  The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.  

scholarly journals PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF FRUCTOOLIGOSACCHARIDES ENRICHED YOGURT

2018 ◽  
Vol 5 (3) ◽  
pp. 97-103
Author(s):  
Dalila Lima Pádua ◽  
Valéria Ribeiro Maitan ◽  
Márcio Ramatiz Lima Santos
Keyword(s):  
Lactic Acid ◽  
Sensory Analysis ◽  
Purchase Intention ◽  
Bacterial Flora ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Physical Chemical ◽  
Hedonic Scale

The functional foods present many health benefits besides their nutritional values pertinent to their chemical composition. They can play an important role on reducing the risk of chronic-degenerative diseases, like cancer, diabetes and others. The prebiotics are non-digestive fibers by the human body, but they increase the intestinal bacterial flora. Among these prebiotics are the fructooligosaccharides. This research aims to evaluate the physical-chemical, microbiological and sensory properties of fructooligosaccharides enriched yogurt. Sensory analysis was performed with 50 non-trained panelists using a structured nine point Hedonic scale for acceptance and buying intention. Microbiological (thermo-tolerant coliforms and salmonella sp/25g) and physical-chemical analyses (pH, titratable acidity expressed as, lactic acid concentration, and soluble solids as °Brix) were carried out in triplicate. All results were submitted to ANOVA and Tukey Test at 5 % of significance to verify the interaction between the averages. The acceptance was 7.9 indicating that product is according to "Liked very much" parameter. The purchase intention response showed 34% of panelists declaring that they would buy the yogurt if they could. The microbiological analysis were negative for thermo-tolerant coliforms and samonella sp./25g. Physical-chemical results were according to other similar products with average of pH 4.45, titratable acidity 0.82 g lactic acid/100 mL, and 22º Brix. Physical-chemical, microbiological and sensory analysis are in accordance to the Brazilian legislation.

scholarly journals Effect of whey fat content on the properties and yields of whey cheese and serum

2020 ◽  
Vol 71 (2) ◽  
pp. 2149
Author(s):  
S. KAMINARIDES ◽  
H. ZAGARI ◽  
E. ZOIDOU
Keyword(s):  
Sensory Analysis ◽  
Dry Matter ◽  
Textural Properties ◽  
Fat Content ◽  
Sensory Properties ◽  
Nitrogenous Compounds ◽  
Valuable Source ◽  
Reduced Fat ◽  
Food Legislation ◽  
Cheese Production

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

scholarly journals ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

2012 ◽  
Vol 8 (2) ◽  
pp. 75-84 ◽  
Author(s):  
Samira Pirola Santos Mantilla ◽  
Érica Barbosa Santos ◽  
Laís Buriti de Barros ◽  
Mônica Queiroz de Freitas
Keyword(s):  
Quality Control ◽  
Apis Mellifera ◽  
Literature Review ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Descriptive Analysis ◽  
Quality Standard ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

Honey is a very popular product because of its flavor and aroma, aswell as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer. The QDA (Quantitative Descriptive Analysis) is a technique in which trained individuals identify and quantify the sensory properties of a product or ingredient in order of occurrence. This study performed a literature review about the ADQ, its importance in the sensory analysis of honey and the main sensory attributes identified in different honey bee. Meet the sensory properties of the product is great value for the quality control of honey produced in a given region, and their attributes should be described and quantified to ensure the production of honey with the same quality standard and without amendments

scholarly journals Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

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