scholarly journals Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia

HortScience ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 625-628 ◽  
Author(s):  
L.A. Gills ◽  
A.V.A. Resurreccion ◽  
W.C. Hurst ◽  
A.E. Reynolds ◽  
S.C. Phatak
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Total Sugar ◽  
Taste Intensity ◽  
Daucus Carota L ◽  
Perceived Intensity ◽  
Intensity Perception ◽  
Sensory Color ◽  
Textural Attributes ◽  
Sensory Profiles

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.

scholarly journals Sweet and Umami Taste Perception Differs with Habitual Exercise in Males

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 155 ◽  
Author(s):  
Emma Feeney ◽  
Laura Leacy ◽  
Mark O’Kelly ◽  
Niamh Leacy ◽  
Abbie Phelan ◽  
...  
Keyword(s):  
Food Intake ◽  
Eating Behaviour ◽  
Sweet Taste ◽  
Taste Perception ◽  
Taste Intensity ◽  
High Concentration ◽  
Umami Taste ◽  
Perceived Intensity ◽  
Low Concentrations ◽  
Habitual Exercise

Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18–55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.

Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions

2019 ◽  
Vol 44 (7) ◽  
pp. 435-447 ◽  
Author(s):  
Thomas Mouillot ◽  
Sophie Barthet ◽  
Lucie Janin ◽  
Camille Creteau ◽  
Hervé Devilliers ◽  
...  
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Molar Concentration ◽  
Cortical Activation ◽  
Taste Perception ◽  
Gustatory Cortex ◽  
Intensity Perception ◽  
Sucrose Solutions ◽  
Significant Difference ◽  
Sweetness Intensity

Abstract Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose – sit. A), and with an identical molar concentration (0.29 M – sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P &lt; 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P &lt; 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.

scholarly journals Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness

2015 ◽  
Vol 103 (1) ◽  
pp. 50-60 ◽  
Author(s):  
Paul M Wise ◽  
Laura Nattress ◽  
Linda J Flammer ◽  
Gary K Beauchamp
Keyword(s):  
Dietary Intake ◽  
Sweet Taste ◽  
Taste Intensity

scholarly journals Sensory analysis of Ontario Riesling wines from various water status zones

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 145-171 ◽  
Author(s):  
James Willwerth ◽  
Andrew Reynolds ◽  
Isabelle Lesschaeve
Keyword(s):  
Water Status ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Tropical Fruit ◽  
Substantial Impact ◽  
Positioning Systems ◽  
Growing Seasons ◽  
Quality Threshold ◽  
Sensory Profiles

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

scholarly journals Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2602
Author(s):  
Yu-Jung Tsai ◽  
Li-Yun Lin ◽  
Kai-Min Yang ◽  
Yi-Chan Chiang ◽  
Min-Hung Chen ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Ipomoea Batatas ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Acceptance Test ◽  
Sweet Potatoes ◽  
Golden Yellow ◽  
Commercial Market ◽  
Acceptance Score

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

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 Perceived sensory quality of unpolished pigmented and milled white rice

2018 ◽  
Vol 120 (5) ◽  
pp. 1073-1088
Author(s):  
Arunothai Juemanee ◽  
Kongkarn Kijroongrojana ◽  
Mutita Meenune ◽  
Wilatsana Posri
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sensory Information ◽  
Content Type ◽  
White Rice ◽  
Pigmented Rice ◽  
Cross Cultural Comparison ◽  
The Uk ◽  
Sensory Profiles

Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability. Findings Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice. Practical implications The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions. Originality/value This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

scholarly journals Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 146 ◽  
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Niki Alexi ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Young Adults ◽  
Individual Differences ◽  
Product Development ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Initial Screening ◽  
Enhancing Effect ◽  
Food And Beverages ◽  
Sweetness Intensity ◽  
Sugar Reduction

Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

scholarly journals Analisis Usahatani Wortel (Daucus carota L) Organik dan Non Organik (Studi Kasus pada Pusat Pelatihan Pertanian dan Perdesaan Swadaya (P4S) Eka Setia Lestari, Desa Bangli, Kecamatan Baturiti, Kabupaten Tabanan)

2018 ◽  
pp. 1
Author(s):  
GDE NUSHA SUPUTRA ◽  
I WAYAN WIDYANTARA ◽  
IDA AYU LISTIA DEWI
Keyword(s):  
Daucus Carota ◽  
Descriptive Analysis ◽  
Price Fluctuations ◽  
Daucus Carota L ◽  
Whitney Test ◽  
Pests And Diseases ◽  
Mann Whitney Test ◽  
Planting Season

The Organic and Non Organic Carrot Farming Analysis (Case Study on P4SEka Setia Lestari, Bangli Village, Baturiti Sub-District, of Tabanan Regency) The objectives of the research are to determine the differences of income of theorganic and non organic carrot farming. The second objective is to find out theconstraints faced by the organic and non organic farmers.The research wasconducted in Bangli Village, Baturiti Sub-District, Tabanan Regency. Determinationof the location is done purposively because Eka Setia Lestari already has organiccertificate and recognized by the LeSos Organic Institute. The respondents werefarmers who planted carrots during the planting season of September - December2015 at P4S Eka Setia Lestari with the number of 24 people. Determination ofrespondents of the research was conducted by census method. The analysis used wasfarm income analysis, Mann Whitney test, and descriptive analysis. The resultsshowed that the organic carrot income was Rp 7,646,446.67 and non-organic carrotincome of Rp 6,191,229.06. Based on the results of Mann Whitney test, it wasobtained significant differences between the incomes of farmers who grew organicand non-organic carrots . The constraint faced by the organic carrot farmers is thatcarrots are more susceptible to pests and diseases attacks while the constraintexperienced by the non-organic carrot farmers is the price fluctuations in the sale ofcarrots in the market.

Sign in / Sign up

Export Citation Format

Share Document