scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Testing Methods

EDIS ◽  
2021 ◽  
Vol 2021 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A. Sims
Keyword(s):  
Sensory Evaluation ◽  
Sensory Testing ◽  
Testing Methods ◽  
Medium Scale ◽  
Horticultural Crops

This new 7-page publication of the Environmental Horticulture Department is fourth in a series designed to assist small-to-medium-sized producers in the sensory evaluation of their horticultural crops, summarizing the discrimination and preference sensory testing methods available, with the guidelines outlined in this publication taken from the 2nd edition of Sensory Evaluation Of Food: Principles And Practices (Lawless and Heymann 2010). Written by Sean Campbell and Charles Sims.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Attributes

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Quality Control ◽  
Product Development ◽  
Economic Impact ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Crop Quality ◽  
Research Product ◽  
Medium Scale ◽  
Horticultural Crops

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development and quality control, with very specific parameters outlined for its proper execution. Once the evaluation has been performed, the resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This publication is the first in a series designed to assist producers in the small to medium-sized sensory evaluation of their horticultural crops, outlining the sensory attributes essential to sensory evaluation.https://edis.ifas.ufl.edu/ep579

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops: Standard Sensory Practices

EDIS ◽  
2021 ◽  
Vol 2021 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A. Sims
Keyword(s):  
Sample Preparation ◽  
Sensory Evaluation ◽  
Testing Environment ◽  
Medium Scale ◽  
Evaluation Practices ◽  
Horticultural Crops ◽  
The Third

This new 5-page publication of the UF/IFAS Environmental Horticulture Department is the third in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, summarizing the standard sensory evaluation practices established for testing environment, sample ballots, panelist recruitment, and sample preparation. Written by Sean M. Campbell and Charles A. Sims.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses

EDIS ◽  
2020 ◽  
Vol 2020 (3) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Sensory Evaluation ◽  
Measurement Techniques ◽  
Main Principle ◽  
Medium Scale ◽  
Horticultural Crops ◽  
Sensory Tests

When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.https://edis.ifas.ufl.edu/ep582

scholarly journals Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 42 ◽  
Author(s):  
Benjamin Picket ◽  
Robin Dando
Keyword(s):  
Virtual Reality ◽  
Willingness To Pay ◽  
Virtual Environments ◽  
Sensory Evaluation ◽  
Sensory Properties ◽  
Alcoholic Beverages ◽  
Sparkling Wine ◽  
Sensory Testing ◽  
Integral Role ◽  
Eating Experience

The eating experience is multimodal. As we consume a dish, we perceive much more than that which initially activates the senses, including influences from our surroundings. Foods sampled in experimental settings are largely evaluated within a sensory booth, an environment designed to be devoid of such external or non-standardized stimuli, so that participants can focus solely on the sample itself. In natural experiences, we rarely consume food in such isolation—context is actually key to many dining experiences and can have an integral role in how we perceive the foods we eat. Using virtual reality to artificially provide this context, we tested how the setting in which a beverage was consumed influenced perception of two different samples. Virtual environments were formed by processing custom-recorded 360 degree videos and overlaying audio, text, and sensory scales to simulate a typical sensory evaluation. Participants were asked to taste two alcoholic beverages, a beer and a sparkling wine, in two virtual contexts, a bar and a winery. The results indicated that participants’ willingness to pay for, and overall enjoyment of the sparkling wine increased when placed in the winery context, with no change between the two virtual contexts for the beer sample. This occurred without alteration of the samples’ sensory properties or the ability of panelists to identify the beverage they were drinking; however, perceived appropriateness of the samples for the setting was strongly influenced by the context in which they were sampled, suggesting that perceived appropriateness for a surrounding may play a role in the degree to which we enjoy a food. Results provide further proof that artificially-applied context, such as that provided by virtual reality, can further the sensory testing of foods.

scholarly journals Elaboration of garlic and salt spice with reduced sodium intake

2014 ◽  
Vol 86 (4) ◽  
pp. 2065-2075 ◽  
Author(s):  
JÉSSICA F. RODRIGUES ◽  
GABRIELA JUNQUEIRA ◽  
CARLA S. GONÇALVES ◽  
JOÃO D.S. CARNEIRO ◽  
ANA CARLA M. PINHEIRO ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sodium Intake ◽  
Monosodium Glutamate ◽  
Sodium Content ◽  
Strongly Correlated ◽  
Sensory Testing ◽  
High Sodium ◽  
High Sodium Intake ◽  
Cooked Rice ◽  
Temporal Domain

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

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