scholarly journals Sensory profile of eleven peach cultivars

2012 ◽  
Vol 32 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Francine Lorena Cuquel ◽  
Charla Fátima Spezzatto de Oliveira ◽  
Osmir José Lavoranti
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Flesh Color ◽  
Quantitative Descriptive Analysis ◽  
Flesh Firmness ◽  
Quantitative Descriptive ◽  
The City

The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil) in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

2010 ◽  
Vol 16 (1) ◽  
pp. 19-29 ◽  
Author(s):  
M.M. González ◽  
C. de Lorenzo ◽  
R.A. Pérez
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Discrimination Power ◽  
Quantitative Descriptive Analysis ◽  
Satisfactory Description ◽  
Analysis Application ◽  
Quantitative Descriptive

In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

scholarly journals Barries to Effective Listening of Company Leaders in Medan City

2020 ◽  
Vol 1 (2) ◽  
pp. 143-150
Author(s):  
Emilia Ramadhani ◽  
Dewi Kurniawati ◽  
Dayana Dayana
Keyword(s):  
Community Service ◽  
Descriptive Analysis ◽  
The Other ◽  
Quantitative Descriptive Analysis ◽  
Analysis Techniques ◽  
The Core ◽  
Health Community ◽  
Quantitative Descriptive ◽  
Almost All ◽  
The City

Listening is as important as speaking  or giving a speech to an audience.Very few leaders realize  that conversation determines the growth and productivity of the organization / company they  lead. Most people also believe that they have heard effectively in a conversation, which is one of the main elements in effective communication. This type of research was quantitative descriptive analysis.  This research was conducted on the core implementers (managerial and executives from various divisions) from several companies or organizations in the city of Medan, as many as one hundred (100) respondents who worked in the fields of education, health, community service, law, hospitality, and entrepreneurship. Data collection techniques were carried out in two ways, namely by using a questionnaire and google form. Google form was used only for leaders who have very limited time because of their work. Then a short interview was conducted relating to the answers given. For data analysis, quantitative descriptive analysis techniques was used using figures or pictures showing the magnitude of the numbers or frequencies of the answers provided and followed by data reduction and drawing conclusions. The results showed that almost all respondents believed that they had heard effectively. But in reality this was not the case. Most leaders experienced personal interference where they always tried to be an entertainer when listening to the other person. As listeners, their minds were always preoccupied with finding ways to make the other person feel valued, happy and approved.

scholarly journals Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019 ◽  
Vol 38 (3) ◽  
pp. 265 ◽  
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.

scholarly journals Analisis Efektivitas, Kontribusi Pajak Dan Retribusi Daerah Terhadap Pendapatan Asli Daerah (PAD) Serta Tingkat Kemandirian Daerah Kota Pariaman

2021 ◽  
Vol 5 (1) ◽  
pp. 84
Author(s):  
Randy Primahadi ◽  
Rahmat Kurniawan
Keyword(s):  
Central Government ◽  
Descriptive Analysis ◽  
Financial Assistance ◽  
Regional Government ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Local Revenue ◽  
Quantitative Descriptive ◽  
The City

This study aims to examine the effectiveness, contribution, local retribution on local revenue and the level of independence of Kota Pariaman. The data analysis method used in this research is quantitative descriptive analysis method. This method is a method of analysis by using the calculation of the financial data obtained to solve problems in accordance with the research objectives. The average level of regional independence in Kota Pariaman during 2014-2018 is 6.09% with a pattern of instructive relationships. It can be seen that the level of regional independence of Kota Pariaman is very low, only around 6% during 2014 to 2018 with a pattern of instructive relationships. This means that the city of Pariaman is very dependent on financial assistance from the center. the role of the central government is more dominant than the independence of the regional government.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

scholarly journals FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

1970 ◽  
Vol 62 ◽  
Author(s):  
Gabriela Iordachescu
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Sensory Properties ◽  
The Other ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Young Consumers ◽  
Quantitative Descriptive ◽  
Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

scholarly journals Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis

Data in Brief ◽  
2018 ◽  
Vol 20 ◽  
pp. 1471-1488
Author(s):  
A. López-López ◽  
A.H. Sánchez-Gómez ◽  
A. Montaño ◽  
A. Cortés-Delgado ◽  
A. Garrido-Fernández
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Table Olives ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

2020 ◽  
Vol 9 (2) ◽  
pp. 7
Author(s):  
Claudia Regina S. Amaral ◽  
Priscila Becker Siqueira ◽  
Luciane Yuri Yoshiara ◽  
Edgar Nascimento ◽  
Rozilaine A. P. Gomes de Faria ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Acceptance Testing ◽  
Total Phenolic ◽  
Acceptance Test ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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