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

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.

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

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i6.2716 ◽

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.

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

Foods ◽

10.3390/foods9091334 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1334 ◽

Cited By ~ 1

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.

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Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

Food Science and Technology International ◽

10.1177/1082013209344664 ◽

2009 ◽

Vol 15 (4) ◽

pp. 375-385 ◽

Cited By ~ 7

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.

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

Foods ◽

10.3390/foods9070926 ◽

2020 ◽

Vol 9 (7) ◽

pp. 926 ◽

Cited By ~ 2

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.

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Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties

Sensors ◽

10.3390/s19225010 ◽

2019 ◽

Vol 19 (22) ◽

pp. 5010 ◽

Cited By ~ 3

Author(s):

Németh ◽

Balazs ◽

Daood ◽

Kovacs ◽

Bodor ◽

...

Keyword(s):

Electronic Tongue ◽

Storage Conditions ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Sensory Profile ◽

Linear Discriminant ◽

Analytical Instruments ◽

Varietal Classification ◽

And Storage

Grafting by vegetables is a practice with many benefits, but also with some unknown influences on the chemical composition of the fruits. Our goal was to assess the effects of grafting and storage on the extracted juice of four orange-fleshed Cantaloupe type (Celestial, Donatello, Centro, Jannet) melons and two green-fleshed Galia types (Aikido, London), using sensory profile analysis and analytical instruments: An electronic tongue (E-tongue) and near-infrared spectroscopy (NIRS). Both instruments are known for rapid qualitative and quantitative food analysis. Linear discriminant analysis (LDA) was used to classify melons according to their varieties and storage conditions. Partial least square regression (PLSR) was used to predict sensory and standard analytical parameters. Celestial variety had the highest intensity for sensory attributes in Cantaloupe variety. Both green and orange-fleshed melons were discriminated and predicted in LDA with high accuracies (100%) using the E-tongue and NIRS. Galia and Cantaloupe inter-varietal classification with the E-tongue was 89.9% and 82.33%, respectively. NIRS inter-varietal classification was 100% with Celestial variety being the most discriminated as with the sensory results. Both instruments, classified different storage conditions of melons (grafted and self-rooted) with high accuracies. PLSR showed high accuracy for some standard analytical parameters, where significant differences were found comparing different varieties in ANOVA.

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Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Sensors ◽

10.3390/s20174845 ◽

2020 ◽

Vol 20 (17) ◽

pp. 4845

Author(s):

Zsanett Bodor ◽

Zoltan Kovacs ◽

Mahmoud Said Rashed ◽

Zoltán Kókai ◽

István Dalmadi ◽

...

Keyword(s):

European Union ◽

Physicochemical Properties ◽

Profile Analysis ◽

Electronic Tongue ◽

Medical Product ◽

Sensory Profile ◽

High Price ◽

Sugar Syrup ◽

Physicochemical Evaluation

Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.

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

HortTechnology ◽

10.21273/horttech03909-17 ◽

2018 ◽

Vol 28 (1) ◽

pp. 35-43 ◽

Cited By ~ 1

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.

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

Foods ◽

10.3390/foods9070886 ◽

2020 ◽

Vol 9 (7) ◽

pp. 886 ◽

Cited By ~ 1

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.

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