Exploratory analysis of the sensory attributes of american grape juice blends

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

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PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

Journal of Animal Science ◽

10.1093/jas/skab235.696 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 380-380

Author(s):

Isabella Cristina F de Faria Maciel ◽

Jeannine P Schweihofer ◽

Jenifer I Fenton ◽

Jennifer Hodbod ◽

Melissa McKendree ◽

...

Keyword(s):

Demographic Factors ◽

Sensory Attributes ◽

Consumer Perceptions ◽

Eating Quality ◽

Consumer Acceptability ◽

Overall Acceptability ◽

Beef Steaks ◽

Red Angus ◽

Hedonic Scale ◽

Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

Biointerface Research in Applied Chemistry ◽

10.33263/briac113.1070310715 ◽

2020 ◽

Vol 11 (3) ◽

pp. 10703-10715

Keyword(s):

Storage Stability ◽

Grape Juice ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Acceptance ◽

Texture Properties ◽

Hedonic Scale ◽

Grape Juices ◽

The Impact ◽

And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

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Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

Journal of the Institute of Agriculture and Animal Science ◽

10.3126/jiaas.v26i0.612 ◽

2005 ◽

Vol 26 ◽

pp. 57-64

Author(s):

DB Nepali Karki ◽

NP Roxas ◽

Cessar C Sevilla ◽

Romeo B Obedoza ◽

VL Barraquio

Keyword(s):

Sodium Chloride ◽

Potassium Chloride ◽

Sensory Evaluation ◽

Storage Period ◽

Sensory Characteristics ◽

Partial Substitution ◽

Buffalo Meat ◽

Overall Acceptability ◽

Hedonic Scale ◽

Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

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THE EFFECT OF ALTERING THE N:S RATIO ON CONSUMER ACCEPTANCE OF LEAF LETTUCE

HortScience ◽

10.21273/hortsci.27.6.666a ◽

1992 ◽

Vol 27 (6) ◽

pp. 666a-666 ◽

Cited By ~ 1

Author(s):

Melinda McVey McCluskey ◽

Ellen T. Paparozzi ◽

Susan L. Cuppett

Keyword(s):

Sensory Evaluation ◽

Consumer Acceptance ◽

Color Appearance ◽

Sensory Panel ◽

Overall Acceptability ◽

Grand Rapids ◽

N:S Ratio ◽

Hedonic Scale ◽

Nitrogen Rates ◽

Leaf Lettuce

Previous research on leaf lettuce has shown that altering the N:S ratio has an effect on plant color and N and S content. It appears that nitrogen rates can be decreased if known rates of sulfur are applied. The next step was to determine what effect altering the N:S ratio in lettuce had on consumer acceptance of the product. `Grand Rapids' lettuce was grown hydroponically at six rates of S (0, 7.5, 15, 30, 60, 120 ppm) and four rates of N (30, 60, 120, 240 ppm). Sensory evaluation was performed on 20 of 24 treatments. The sensory panel was composed of 12 panelists who used the nonstructured hedonic scale to evaluate each lettuce treatment on appearance, color, texture, flavor, bitter flavor, and overall acceptability. Results from the sensory evaluation indicate that differences in color, appearance, and bitter flavor were detected between treatments by the panel. Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N. These results indicate that altering the N:S ratio will affect consumer acceptance of leaf lettuce.

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The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.)

Food Analytical Methods ◽

10.1007/s12161-021-02187-x ◽

2021 ◽

Author(s):

Ewa Ropelewska ◽

Anna Wrzodak

Keyword(s):

Image Analysis ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Color Space ◽

Sensory Attributes ◽

Color Spaces ◽

Image Analysis Technique ◽

Analysis Technique ◽

Freeze Dried ◽

Cultivar Differentiation

AbstractThe aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textures from color spaces Lab, RGB and XYZ for different cultivars of raw and processed beetroots were observed. The raw beetroots ‘Czerwona Kula’ and ‘Cylindra’ were discriminated with the accuracy of up to 94.5% for models built based on selected texture from color space RGB. In the case of processed beetroots ‘Czerwona Kula’ and ‘Cylindra’, the accuracy reached 96% (color space Lab) for freeze-dried beetroots, 99% (color space Lab) for lacto-fermented beetroots, 98.5% (color space Lab) for freeze-dried lacto-fermented beetroots. In the case of sensory attributes, no statistically significant differences were observed between the beetroot samples.

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Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v9i2.32149 ◽

2017 ◽

Vol 9 (2) ◽

pp. 35-41

Author(s):

C Mondal ◽

S Sultana ◽

MA Mannan ◽

SAKU Khan

Keyword(s):

Sensory Evaluation ◽

Room Temperature ◽

Small Scale ◽

Consumer Acceptability ◽

Overall Acceptability ◽

Processed Products ◽

Hedonic Scale ◽

Sensorial Evaluation ◽

Different Parts

The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability. Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle, preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12 months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can be taken up and promoted as a small scale income generating activity.J. Environ. Sci. & Natural Resources, 9(2): 35-41 2016

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Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-507 ◽

2018 ◽

Vol 81 (7) ◽

pp. 1134-1141 ◽

Cited By ~ 6

Author(s):

LEI ZHANG ◽

LAURA J. GARNER ◽

SHELLY R. McKEE ◽

SACIT F. BILGILI

Keyword(s):

Cetylpyridinium Chloride ◽

Performance Standards ◽

Sensory Attributes ◽

Sodium Chlorite ◽

Breast Meat ◽

Overall Acceptability ◽

Log Reduction ◽

Antimicrobial Interventions ◽

Hedonic Scale ◽

Water Rinse

ABSTRACT New microbial performance standards for chicken parts necessitate postchill antimicrobial interventions to make poultry parts safer for consumers. This research was conducted to determine the effectiveness of antimicrobials (0.003% chlorine; 0.07% acidified sodium chlorite [ASC], 0.07 or 0.1% peracetic acid [PAA], and 0.35 or 0.60% cetylpyridinium chloride [CPC]) when used in a postchill decontamination tank to reduce Salmonella and Campylobacter on broiler chicken parts (including breasts, thighs, wings, and drumsticks) and to determine the sensory attributes of the treated samples. Samples (n = 90, 9 treatments × 5 samples × 2 replications) were inoculated with Salmonella Typhimurium (108 CFU/mL) and Campylobacter jejuni (108 CFU/mL). After a 30-min attachment time, chicken parts were rinsed with various antimicrobials in a decontamination tank for 23 s. Salmonella and Campylobacter reduction was determined by sampling parts after the treatments were applied. Sensory evaluation of skin-on (drumettes) and skin-off (breast meat) parts were conducted by untrained panelists by using an 8-point hedonic scale. CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL on Salmonella and a reduction of 4 or 5 log CFU/mL on Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing <1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Sensory attributes were unaffected in drumettes, and skinless breast fillets received the most acceptable scores (P ≤ 0.05) for texture, juiciness, and overall acceptability when treated with 0.07% PAA and 0.35% CPC. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.

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A Methodology for Sensory Evaluation of Food Products Using Self-Organizing Maps and K-Means Algorithm

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.263-266.2191 ◽

2012 ◽

Vol 263-266 ◽

pp. 2191-2194 ◽

Cited By ~ 1

Author(s):

Wonder Alexandre Luz Alves ◽

Sidnei Alves De Araújo ◽

Jorge Henrique Pessota ◽

Renato Augusto Barbosa O. Dos Santos

Keyword(s):

Sensory Evaluation ◽

Sensory Analysis ◽

Food Production ◽

Food Products ◽

Food Samples ◽

Sensory Attributes ◽

Self Organizing Maps ◽

Important Impact ◽

Self Organizing

Sensory analysis has an important impact on food production since its results can help the understanding of consumers’ perceptions about the products. Thus, many methods have been proposed and applied to quantify sensory attributes of food products. In this paper we proposed a methodology, using Kohonen's Self-Organizing Maps and K-means algorithm, to classify food samples through the responses, provided by human evaluators, for their attributes such as aroma, flavor, appearance and texture. Conducted experiments in sensory analysis to determine the acceptance of new gelatins produced from chicken feet and new wines produced from spares of Açaí and Cajá confirm that proposed methodology is suitable for the investigated purpose.

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

Food Research ◽

10.26656/fr.2017.3(6).050 ◽

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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(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice

HortScience ◽

10.21273/hortsci.40.4.1068a ◽

2005 ◽

Vol 40 (4) ◽

pp. 1068A-1068

Author(s):

Alfred F. Trappey ◽

Charles E. Johnson

Keyword(s):

Fruit Juice ◽

Grape Juice ◽

Consumer Preference ◽

Preference Test ◽

Consumer Acceptance ◽

Juice Quality ◽

Flavor Preference ◽

Overall Acceptability ◽

Muscadine Grape ◽

Hedonic Scale

Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed with varying levels of juice from one cultivar of mayhaw (Crataegusopaca) `Texas Star' (reddish-orange skinned) fruit. Five different blend combinations were tested for both individual juice quality and for juice-blend compatibility. A consumer preference test was conducted (n = 75) on a 9-point hedonic scale for color, taste, and overall liking. Next to the taste/flavor preference scores for control (6.8), mayhaw juice used as the primary flavor ingredient in blends was the second most preferred of all juices by the panelists. A 50/50 juice blend and 70/30 mayhaw/muscadine blend were the least desirable of the five combinations tested. Juices from 60/40, 30/70, and 40/60 mayhaw/muscadine were considered by the panelists as best in flavor and overall acceptability. “Taste” had the strongest effect on overall acceptability of juice from varying levels of mayhaw juice in combination with muscadine grape juice. Panelists' mean score averages collectively were favorable of 60:40 and 50:50 juice blends and were significant (P < 0.05) toward acceptance of a “mayhaw-muscadine” fruit juice blended drink.

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