Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

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Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

Meso ◽

10.31727/m.23.3.4 ◽

2021 ◽

Vol 23 (3) ◽

pp. 210-233

Author(s):

Marina Krvavica ◽

Mladenka Šarolić ◽

Marijana Drinovac Topalović ◽

Rea Kotlar

Keyword(s):

Chemical Composition ◽

Sensory Analysis ◽

Raw Materials ◽

Intramuscular Fat ◽

Sensory Properties ◽

Sensory Profile ◽

Cylindrical Shape ◽

Initial Weight ◽

Raw Meat ◽

The Impact

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

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Chemical composition and sensory evaluation of wines produced with different Moscato varieties

BIO Web of Conferences ◽

10.1051/bioconf/20191202033 ◽

2019 ◽

Vol 12 ◽

pp. 02033 ◽

Cited By ~ 3

Author(s):

Â.R. Marcon ◽

L.V. Schwarz ◽

S.V. Dutra ◽

A.P.L. Delamare ◽

F. Gottardi ◽

...

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Ethyl Acetate ◽

Sensory Analysis ◽

Isoamyl Acetate ◽

The Other ◽

Geographical Indication ◽

Ethyl Hexanoate ◽

Ethyl Decanoate ◽

South Brazil

Moscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity.

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Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

E3S Web of Conferences ◽

10.1051/e3sconf/202131901052 ◽

2021 ◽

Vol 319 ◽

pp. 01052

Author(s):

Brahim Outemsaa ◽

Asmaa Oubihi ◽

Hassna Jaber ◽

Sara Haida ◽

Ikram Kenfaoui ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Staphylococcus Epidermidis ◽

Antimicrobial Activities ◽

Sensory Profile ◽

Illicium Verum ◽

The Impact ◽

Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

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Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.2.18156 ◽

2018 ◽

Vol 55 (2) ◽

pp. 197

Author(s):

P. S. Sandhya ◽

A. Haripriya

Keyword(s):

Celiac Disease ◽

Functional Properties ◽

Sensory Analysis ◽

Lifestyle Changes ◽

Sensory Profile ◽

Physical Parameters ◽

Gluten Free ◽

Significant Difference ◽

Quinoa Flour ◽

The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

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Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Foods ◽

10.3390/foods10092116 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2116

Author(s):

Dino Miraglia ◽

Marta Castrica ◽

Sonia Esposto ◽

Rossana Roila ◽

Roberto Selvaggini ◽

...

Keyword(s):

Sensory Analysis ◽

Tap Water ◽

Water Solution ◽

The Other ◽

Sensory Profile ◽

Time Interval ◽

Sodium Metabisulfite ◽

Parapenaeus Longirostris ◽

Phenolic Extract ◽

Vegetation Water

The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.

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Étude de la stabilité de quelques propriétés physicochimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés

Journal of Applied Biosciences ◽

10.35759/jabs.158.6 ◽

2021 ◽

Vol 158 ◽

pp. 16321-16339

Author(s):

Coulibaly Aïssatou ◽

Kouadio Degbeu Claver ◽

Doh Amenan Aline ◽

Amani N’Guessan Georges

Keyword(s):

Cote D'ivoire ◽

Sensory Analysis ◽

Côte D’Ivoire ◽

Sensory Characteristics ◽

Sensory Profile ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Physico Chemical ◽

Dioscorea Cayenensis ◽

The Impact

Objectif : Évaluer l’impact de la congélation sur certains paramètres physico-chimiques des tranches d’ignames de la variété kponan et faire une analyse sensorielle de quelques mets dérivés. Méthodologie et résultats : L’étude a été faite sur des tranches d’ignames prétraitées puis congelées pendant 3 mois. À Chaque mois, des échantillons ont été prélevés pour une analyse des paramètres physicochimiques et sensorielle des mets dérivés. La congélation n’a pas eu d’effet sur les teneurs en fibre, en protéine et en cendre. Cependant, au cours du premier mois, la matière sèche a augmenté de 5,59 %. Une augmentation des sucres réducteurs a été également observée. Tandis que la teneur en amidon a diminué de 5,54 %. A partir du deuxième mois, tous les paramètres physico-chimiques étudiés sont demeurés stables. Le profil sensoriel des mets dérivés a montré une bonne appréciation des caractéristiques sensorielles avec une forte élasticité (foutou) et une augmentation de la croustillance, de la fermeté et de la couleur (frite). Conclusion et applications des résultats : La technologie utilisée au cours de cette étude a permis de conserver la majeure partie des caractéristiques physico-chimiques et sensorielles de l’igname durant 3 mois. La production de tranches d’igname congelées doit être envisagée afin de palier le problème de conservation post-récolte, assurer la disponibilité tout au long de l’année permettant d’assurer la sécurité alimentaire et contribuer ainsi à la lutte contre la pauvreté en milieu rurale. Coulibaly et al., J. Appl. Biosci. 2021 Étude de la stabilité de quelques propriétés physico-chimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés 16322 Study of the stability of some physicochemical properties of frozen yam slices (Dioscorea cayenensis-rotundata CV Kponan) from Côte d'Ivoire and sensory analysis of derived dishes ABSTRACT Objective: Evaluate the impact of freezing on certain physicochemical parameters of yam slices of the kponan variety and make a sensory analysis of some derived dishes. Methodology and results: The study was performed on slices of pretreated yams and then frozen for 3 months. Each month, samples were taken for an analysis of the physico-chemical and sensory parameters of the derivative dishes. Freezing did not affect fiber, protein, and ash contents. However, in the first month, dry matter increased by 5.59%. An increase in reducing sugars was also observed. While the starch content decreased by 5.54%. From the second month, all the physico-chemical parameters studied remained stable. The sensory profile of the derived dishes showed a good appreciation of the sensory characteristics with high elasticity (foutou) and an increase in crispness, firmness, and color (fried). Conclusion and application of the results: The technology used during this study made it possible to conserve most of the physico-chemical and sensory characteristics of the yam for 3 months. The production of frozen yam slices should be considered in order to overcome the post-harvest conservation problem, ensure availability throughout the year, ensuring food security and thus contributing to the fight against poverty in the environment. rural.

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Chemical investigation of wood tree species in a temperate forest east-northern Romania

BioResources ◽

10.15376/biores.2.1.41-57 ◽

2007 ◽

Vol 2 (1) ◽

pp. 41-57 ◽

Cited By ~ 5

Author(s):

Ruxanda Bodirlau ◽

Iuliana Spiridon ◽

Carmen Alice Teaca

Keyword(s):

Chemical Composition ◽

Tree Rings ◽

Tree Species ◽

Crystallinity Index ◽

Mineral Elements ◽

Chemical Investigation ◽

Chemical Components ◽

Oak Wood ◽

Ft Ir ◽

The Impact

A quantitative evaluation of wood chemical components for some tree species in a forest area from east-northern Romania is presented here, through a comparative study from 1964 to 2000. Investigation upon the wood tree-rings in a Quercus robur L. tree species, as a dominant species, as regards its chemical composition and structure of the natural polymer constituents - cellulose and lignin - was also performed through chemical methods to separate the main wood components, FT-IR spectroscopy, and thermogravimetry. Having in view the impact of climate and external factors (such as pollutant depositions), some possible correlations between wood chemical composition and its further use can be made. The FT-IR spectra give evidence of differences in the frequency domains of 3400-2900 cm-1 and 1730-1640 cm-1, due to some interactions between the chemical groups (OH, C=O). The crystallinity index of cellulose presents variations in the oak wood tree-rings. Thermogravimetry analyses show different behaviour of cellulose at thermal decomposition, as a function of radial growth and tree’s height. A preliminary chemical investigation of oak wood sawdust shows a relatively high content of mineral elements (ash), compared with a previous study performed in 1964, fact that may indicate an intense drying process of the oak tree, a general phenomenon present in European forests for this species.

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Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study

OENO One ◽

10.20870/oeno-one.2003.37.4.960 ◽

2003 ◽

Vol 37 (4) ◽

pp. 243 ◽

Cited By ~ 1

Author(s):

Guillaume Snakkers ◽

Jean-Michel Boulesteix ◽

Sylvie Estréguil ◽

Jacqueline Gaschet ◽

Odile Lablanquie ◽

...

Keyword(s):

Heat Treatment ◽

Stainless Steel ◽

Pilot Study ◽

Steel Cylinder ◽

Oak Wood ◽

Different Temperatures ◽

Wood Heating ◽

The Impact ◽

Different Levels

<p style="text-align: justify;">This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The aim of the study was to analyze the impact of wood heat treatment on Cognac in both analytical and sensory terms and to confirm the validity of the pilot barrel model. The findings give a relatively wide view of the influence on the composition of Cognac of new wood heated at different temperatures. Heating gave notes of «vanilla» and «toasted» to the spirit while excessive heating led to lower quality with the appearance of «fungus» and «dusty». The good quality of the spirits obtained validates the pilot barrel as a model for the extraction of wood compounds by spirit.</p>

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Sensory profile of eleven peach cultivars

Food Science and Technology ◽

10.1590/s0101-20612012005000011 ◽

2012 ◽

Vol 32 (1) ◽

pp. 70-75 ◽

Cited By ~ 7

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.

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The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of Food Quality ◽

10.1155/2019/2171076 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8

Author(s):

Mari Øvrum Gaarder ◽

Mats Carlehög ◽

Per Berg ◽

Oddvin Sørheim ◽

Hanne Larsen

Keyword(s):

Food Waste ◽

Light Exposure ◽

Sensory Attributes ◽

Grocery Store ◽

Sensory Profile ◽

Low Level ◽

Direct Light ◽

Different Temperatures ◽

The Impact ◽

Control Samples

The aim of the study was to examine if small amounts of oxygen (O2) causing discolouration of salami exposed to light in the grocery store also cause adverse changes in the flavour and odour sensory profile. Sensory properties of packaged sliced salami under different temperatures (4, 20°C, and 23°C), two lights sources (LED and fluorescent), and a low level of residual O2 in the headspace were evaluated. The experiment consisted of nine series, which were sensory-assessed after 3 and 6 days of display. A combination of light exposure and residual O2 causing discolouration resulted in substantial off-flavour and off-odour of the displayed salami, both on the upper slice exposed to light and the middle slice in the stack with no direct light exposure. Samples from all other series without O2 and those displayed in various light or stored in darkness showed no changes in quality compared with control samples stored in darkness. Temperature at display did not affect sensory attributes in the series without O2 in the headspace. Sensory results from 3 to 6 days display were similar. To minimize quality defects and food waste, producers and retailers are advised to store packages of sliced salami in darkness until nearly all residual O2 is consumed internally by the product before placing the packages upon light in the counter.

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