Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

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Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

Vegetable Crops Research Bulletin ◽

10.2478/v10032-007-0040-6 ◽

2007 ◽

Vol 67 (1) ◽

pp. 163-176 ◽

Cited By ~ 3

Author(s):

Paweł Szymczak ◽

Marek Gajewski ◽

Jadwiga Radzanowska ◽

Aleksandra Dąbrowska

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Principal Component ◽

Storage Roots ◽

Quantitative Descriptive Analysis ◽

Quality Differentiation ◽

Quantitative Descriptive ◽

The University ◽

Sensory Profiles ◽

Consumer Test

Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

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Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Journal of Food Quality ◽

10.1155/2021/6634747 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

James Ronald Bayoï ◽

Yonas Vandi ◽

Bruno Yaya Foundikou ◽

Francois-Xavier Etoa

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Field Investigation ◽

Sensory Profile ◽

Soluble Solids ◽

Quantitative Descriptive Analysis ◽

Phytochemical Content ◽

Far North ◽

Quantitative Descriptive

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

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Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽

10.3390/foods9060753 ◽

2020 ◽

Vol 9 (6) ◽

pp. 753

Author(s):

Sandra Cortés-Diéguez ◽

Carmen Otero-Cerviño ◽

Hixinio Rodeiro-Mougán ◽

José Antonio Feijóo-Mateo

Keyword(s):

Principal Component Analysis ◽

Descriptive Analysis ◽

Principal Component ◽

Sensory Profile ◽

Quantitative Descriptive Analysis ◽

Discriminatory Ability ◽

Grape Marc ◽

Nw Of Spain ◽

Repeatability And Reproducibility ◽

Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

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SENSORY QUALITY OF STRAWBERRY JAMS WITH A PARTICULAR FOCUS OF KASHUBIAN STRAWBERRY JAM

Annals of the Polish Association of Agricultural and Agribusiness Economists ◽

10.5604/01.3001.0013.0853 ◽

2019 ◽

Vol XXI (1) ◽

pp. 65-73

Author(s):

Renata Korzeniowska-Ginter

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Sweet Taste ◽

Natural Food ◽

Quantitative Descriptive Analysis ◽

Agricultural Produce ◽

Industrial Grade ◽

Extract Content ◽

Quantitative Descriptive

Applicable legal regulations allow Polish farmers to sell agricultural produce and products made from them. This activity enables the creation of a new market of natural food, which is competitive in relation to industrially produced food. The aim of the research was to compare the quality of strawberry jam available on the market with its counterpart produced on farms. The studies compared the extract content and sensory quality of 11 strawberry jams available in retail with jam from the Kashubian Strawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterising the appearance, consistency, taste and aftertaste of strawberry jam were assessed. The study was conducted using quantitative descriptive analysis – QDA. The strawberry jam which was compared was characterized by a very large diversity of sensory characteristics in terms of brightness, opacity, colour intensity of red and softness. The smaller variation was characterised by an intensity of features relating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jams were similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste. The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-grade jam. It stood out in comparison with a high content of extract, attractive red colour and greater softness. Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctly fruity aftertaste, with no foreign notes.

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Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Foods ◽

10.3390/foods9121848 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1848

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz ◽

Yen-Po Chen

Keyword(s):

Sensory Quality ◽

Profile Analysis ◽

Physical Stability ◽

Principal Component ◽

Textural Properties ◽

Sensory Profile ◽

Oolong Tea ◽

Willingness To Buy ◽

Quantitative Descriptive

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Czech Journal of Food Sciences ◽

10.17221/447/2012-cjfs ◽

2013 ◽

Vol 31 (No. 5) ◽

pp. 438-444 ◽

Cited By ~ 8

Author(s):

P. Papetti ◽

A. Carelli

Keyword(s):

Descriptive Analysis ◽

Dairy Product ◽

Buffalo Milk ◽

Quantitative Descriptive Analysis ◽

Lazio Region ◽

Overall Acceptability ◽

Trained Panel ◽

Quantitative Descriptive ◽

Sensory Profiles

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

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Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

Food Science and Technology International ◽

10.1177/1082013215607077 ◽

2016 ◽

Vol 22 (8) ◽

pp. 720-731 ◽

Cited By ~ 5

Author(s):

Mírian Luisa Faria Freitas ◽

Mariana Borges de Lima Dutra ◽

Helena Maria André Bolini

Keyword(s):

Fruit Juice ◽

Descriptive Analysis ◽

Sensory Properties ◽

Sensory Profile ◽

Rebaudioside A ◽

Quantitative Descriptive Analysis ◽

Eugenia Uniflora ◽

Quantitative Descriptive ◽

Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

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The sensory quality of sprouts obtained from the selected species of legume seeds

Czech Journal of Food Sciences ◽

10.17221/10652-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S174-S176 ◽

Cited By ~ 3

Author(s):

A. Troszyńska ◽

G. Larski ◽

A. Kosińska

Keyword(s):

Phenolic Compounds ◽

Mung Bean ◽

Sensory Quality ◽

Descriptive Analysis ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Quantitative Descriptive Analysis ◽

Legume Seeds ◽

Quantitative Descriptive

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.

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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Animals ◽

10.3390/ani11102786 ◽

2021 ◽

Vol 11 (10) ◽

pp. 2786

Author(s):

Sylwia Żakowska-Biemans ◽

Eliza Kostyra ◽

Martin Škrlep ◽

Marijke Aluwé ◽

Marjeta Čandek-Potokar

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Meat Products ◽

Sensory Profile ◽

Boar Taint ◽

Fermented Sausage ◽

Quantitative Descriptive Analysis ◽

Dry Fermented Sausage ◽

Quantitative Descriptive ◽

Entire Male

Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.

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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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