Descriptive sensory analysis and acceptance of leaves of smooth and curly kale

ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.

Download Full-text

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i9.2007 ◽

2019 ◽

pp. 697

Author(s):

A.B. de Almeida, T.M. de Lima, J.G. de Oliveira Filho, R.V. Santana, D.S. Lima ◽

E.A. Moreira ◽

M.B. Egea

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Physicochemical Characteristics ◽

Sweet Taste ◽

Sensory Profile ◽

Soluble Solids ◽

Carotenoid Content ◽

Online Questionnaire ◽

Total Carotenoid Content ◽

Sensory Profiles

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows: PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

Download Full-text

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Foods ◽

10.3390/foods9020214 ◽

2020 ◽

Vol 9 (2) ◽

pp. 214

Author(s):

Nabila Gulzar ◽

Aysha Sameen ◽

Rana Muhammad Aadil ◽

Amna Sahar ◽

Saima Rafiq ◽

...

Keyword(s):

Sensory Analysis ◽

Cheddar Cheese ◽

Cooking Methods ◽

Descriptive Sensory Analysis ◽

Surface Rupture ◽

Positive Effects ◽

Texture Properties ◽

Sensory Qualities ◽

Sensory Profiles ◽

Control Samples

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

Download Full-text

KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN

Jurnal Teknologi dan Industri Pangan ◽

10.6066/jtip.2020.31.2.113 ◽

2020 ◽

Vol 31 (2) ◽

pp. 113-126

Author(s):

Mutiara Utami ◽

◽

Christofora Hanny Wijaya ◽

Darda Efendi ◽

Dede Robiatul Adawiyah ◽

...

Keyword(s):

Volatile Compounds ◽

Sensory Analysis ◽

Skin Color ◽

Ph Value ◽

Mangifera Indica ◽

Sweet Taste ◽

Lower Intensity ◽

Sensory Acceptability ◽

Soluble Solid ◽

Sensory Profiles

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

Download Full-text

Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

Chemical Senses ◽

10.1093/chemse/bjaa012 ◽

2020 ◽

Vol 45 (4) ◽

pp. 293-301 ◽

Cited By ~ 1

Author(s):

Anne S Bertelsen ◽

Line A Mielby ◽

Niki Alexi ◽

Derek V Byrne ◽

Ulla Kidmose

Keyword(s):

Sensory Analysis ◽

Sucrose Concentration ◽

Descriptive Analysis ◽

Sweet Taste ◽

Taste Perception ◽

Modal Interactions ◽

Descriptive Sensory Analysis ◽

The Cross ◽

Sugar Levels ◽

Careful Screening

Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.

Download Full-text

Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.9.3.26 ◽

2021 ◽

Vol 9 (3) ◽

pp. 988-999

Author(s):

Laras Cempaka ◽

Eva Aulia Rahmawati ◽

Ardiansyah Ardiansyah ◽

Wahyudi David

Keyword(s):

Functional Properties ◽

Bioactive Compounds ◽

Bitter Taste ◽

Sweet Taste ◽

Mapping Method ◽

Sensory Profile ◽

Cocoa Beans ◽

Projective Mapping ◽

Cocoa Powder ◽

Sensory Profiles

Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.

Download Full-text

Descriptive sensory analysis of wines produced from Iowa-grown La Crescent grapes

10.31274/etd-180810-689 ◽

2014 ◽

Author(s):

Jennifer R. Savits

Keyword(s):

Sensory Analysis ◽

Descriptive Sensory Analysis

Download Full-text

The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽

10.3390/foods10061242 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1242

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz

Keyword(s):

Sensory Quality ◽

Bitter Taste ◽

Profile Analysis ◽

Textural Properties ◽

Sweet Taste ◽

Oolong Tea ◽

Quantitative Descriptive ◽

Semi Solid ◽

Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

Download Full-text