scholarly journals Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

2014 ◽  
Vol 22 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Anna Rizzolo ◽  
Maristella Vanoli ◽  
Giulia Bianchi ◽  
Angelo Zanella ◽  
Maurizio Grassi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mechanical Characteristics ◽  
Principal Component ◽  
Reflectance Spectroscopy ◽  
Sensory Profile ◽  
Time Resolved ◽  
Scattering Spectra ◽  
Sensory Profiles ◽  
Very High ◽  
Nm Range

Abstract‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 54 ◽  
Author(s):  
Federica Bonello ◽  
Maria Cravero ◽  
Valentina Dell’Oro ◽  
Christos Tsolakis ◽  
Aldo Ciambotti
Keyword(s):  
Statistical Analysis ◽  
Geographical Origin ◽  
Central Italy ◽  
Principal Component ◽  
Climatic Conditions ◽  
Sensory Profile ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Sensory Parameters ◽  
Sensory Profiles

NMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions.

scholarly journals Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2082
Author(s):  
Khemiga Khemacheevakul ◽  
John Wolodko ◽  
Ha Nguyen ◽  
Wendy Wismer
Keyword(s):  
Three Dimensional ◽  
Principal Component ◽  
Sensory Profile ◽  
Consumer Panel ◽  
Sweetness Intensity ◽  
Sensory Qualities ◽  
3D Printed ◽  
Hedonic Scale ◽  
Food Printing ◽  
Sensory Profiles

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

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

2013 ◽  
Vol 35 (2) ◽  
pp. 594-602 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Eliete da Silva Bispo ◽  
Ligia Regina Radomille de Santana
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensory Profiles ◽  
Discriminatory Capacity

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.

scholarly journals The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage

Beverages ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 43
Author(s):  
Chukwan Techakanon ◽  
Chirat Sirimuangmoon
Keyword(s):  
Shelf Life ◽  
Principal Component ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Dominant Factor ◽  
Control Group ◽  
Apple Cider ◽  
Sensory Study ◽  
As Effects ◽  
Apple Fruits

Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The effects of pasteurization conditions on physicochemical properties, microbial safety, antioxidant capacity, and sensory properties of the cider were investigated during storage for 6 months at refrigerated temperature. The unpasteurized cider had 5.9% ethanol content with TSS of 4.1 °Brix. Alcohol content of this treatment group increased while TSS decreased during storage, as effects of continuing fermentation. Pasteurization at 63 or 71 °C effectively prolonged cider shelf life to 3 and 6 months, respectively. Nonetheless, the processing significantly decreased contents of ascorbic acid and antioxidants and affected sensory profile of the cider. Principal component analysis (PCA) indicated storage time as the dominant factor determining cider quality. Trained panelists in the sensory study perceived more intense sweetness, less sourness, and less flavor in the pasteurized samples compared to the control group. The pasteurization conditions 71 °C for 6 s achieved microbiological safety and resulted in desirable sensory quality for up to 6 months of shelf life.

scholarly journals Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers

Horticulturae ◽  
2021 ◽  
Vol 7 (7) ◽  
pp. 166
Author(s):  
Sonia Demasi ◽  
Maria Gabriella Mellano ◽  
Nicole Mélanie Falla ◽  
Matteo Caser ◽  
Valentina Scariot
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Emerging Market ◽  
Visual Quality ◽  
Sensory Profile ◽  
Borago Officinalis ◽  
Wide Range ◽  
Sensory Profiles

In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Leucanthemum vulgare (Vaill.) Lam., Paeonia officinalis L., Primula veris L., Robinia pseudoacacia L., Rosa canina L., Rosa pendulina L., Salvia pratensis L., Sambucus nigra L., Taraxacum officinale Weber, and Tropaeolum majus L.) were investigated to assess their sensory profile at harvest and their shelf life and bioactive compounds dynamics during cold storage. The emerging market of edible flowers lacks this information; thus, the characteristics and requirements of different flower species were provided. In detail, a quantitative descriptive analysis was performed by trained panelists at flower harvest, evaluating 10 sensory descriptors (intensity of sweet, sour, bitter, salt, smell, specific flower aroma, and herbaceous aroma; spiciness, chewiness, and astringency). Flower visual quality, biologically active compounds content (total polyphenols and anthocyanins), and antioxidant activity (FRAP, DPPH, and ABTS assays) were evaluated both at harvest and during storage at 4 °C for 14 days to assess their shelf life. Generally, species had a wide range of peculiar sensory and phytochemical characteristics at harvest, as well as shelf life and bioactive compounds dynamics during postharvest. A strong aroma was indicated for A. ursinum, D. carthusianorum, L. angustifolia, and L. vulgare, while B. officinalis and C. officinalis had very low values for all aroma and taste descriptors, resulting in poor sensory profiles. At harvest, P. officinalis, R. canina, and R. pendulina exhibited the highest values of polyphenols (884–1271 mg of gallic acid equivalents per 100 g) and antioxidant activity (204–274 mmol Fe2+/kg for FRAP, 132–232 and 43–58 µmol of Trolox equivalent per g for DPPH and ABTS). The species with the longest shelf life in terms of acceptable visual quality was R. pendulina (14 days), followed by R. canina (10 days). All the other species lasted seven days, except for C. intybus and T. officinale that did not reach day 3. During cold storage, the content of bioactive compounds differed, as total phenolics followed a different trend according to the species and anthocyanins remained almost unaltered for 14 days. Considering antioxidant activity, ABTS values were the least variable, varying in only four species (A. ursinum, D. carthusianorum, L. angustifolia, and P. officinalis), while both DPPH and FRAP values varied in eight species. Taken together, the knowledge of sensory profiles, phytochemical characteristics and shelf life can provide information to select suitable species for the emerging edible flower market.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Optimized Method for Mapping Inorganic Pigments by Means of Multispectral Imaging Combined with Hyperspectral Spectroscopy for the Study of Vincenzo Pasqualoni’s Wall Painting at the Basilica of S. Nicola in Carcere in Rome

Minerals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 839
Author(s):  
Lucilla Pronti ◽  
Giuseppe Capobianco ◽  
Margherita Vendittelli ◽  
Anna Candida Felici ◽  
Silvia Serranti ◽  
...  
Keyword(s):  
Multispectral Imaging ◽  
Imaging System ◽  
Principal Component ◽  
Reflectance Spectroscopy ◽  
Wall Painting ◽  
High Spectral Resolution ◽  
Spectral Difference ◽  
Color Palette ◽  
A Minor ◽  
Nir Reflectance Spectroscopy

Multispectral imaging is a preliminary screening technique for the study of paintings. Although it permits the identification of several mineral pigments by their spectral behavior, it is considered less performing concerning hyperspectral imaging, since a limited number of wavelengths are selected. In this work, we propose an optimized method to map the distribution of the mineral pigments used by Vincenzo Pasqualoni for his wall painting placed at the Basilica of S. Nicola in Carcere in Rome, combining UV/VIS/NIR reflectance spectroscopy and multispectral imaging. The first method (UV/VIS/NIR reflectance spectroscopy) allowed us to characterize pigment layers with a high spectral resolution; the second method (UV/VIS/NIR multispectral imaging) permitted the evaluation of the pigment distribution by utilizing a restricted number of wavelengths. Combining the results obtained from both devices was possible to obtain a distribution map of a pictorial layer with a high accuracy level of pigment recognition. The method involved the joint use of point-by-point hyperspectral spectroscopy and Principal Component Analysis (PCA) to identify the pigments in the color palette and evaluate the possibility to discriminate all the pigments recognized, using a minor number of wavelengths acquired through the multispectral imaging system. Finally, the distribution and the spectral difference of the different pigments recognized in the multispectral images, (in this case: red ochre, yellow ochre, orpiment, cobalt blue-based pigments, ultramarine and chrome green) were shown through PCA false-color images.

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