Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.

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

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452013000200031 ◽

2013 ◽

Vol 35 (2) ◽

pp. 594-602 ◽

Cited By ~ 4

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.

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Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Journal of Food Quality ◽

10.1155/2021/6634747 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

James Ronald Bayoï ◽

Yonas Vandi ◽

Bruno Yaya Foundikou ◽

Francois-Xavier Etoa

Keyword(s):

Sensory Quality ◽

Descriptive Analysis ◽

Field Investigation ◽

Sensory Profile ◽

Soluble Solids ◽

Quantitative Descriptive Analysis ◽

Phytochemical Content ◽

Far North ◽

Quantitative Descriptive

“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999; p < 0.001 ) and odor/flavor (r = 0.997; p < 0.001 ). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.

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Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Jurnal Agritech ◽

10.22146/agritech.30935 ◽

2019 ◽

Vol 38 (3) ◽

pp. 265 ◽

Cited By ~ 1

Author(s):

Uswatun Hasanah ◽

Haqqifizta Ratihwulan ◽

Lilis Nuraida

Keyword(s):

Lactic Acid ◽

Data Analysis ◽

Lactic Acid Bacteria ◽

Descriptive Analysis ◽

Starter Culture ◽

Analysis Data ◽

Sensory Profile ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i2.1190 ◽

2004 ◽

Vol 22 (2) ◽

Author(s):

RENATA TORREZAN ◽

CAROLINA MARTINEZ CECCATO ◽

ANDRÉA CARLA DA SILVA BARRETTO ◽

VALQUÍRIA SEIXAS DA SILVA ◽

CARLA CARATIN ◽

...

Keyword(s):

Descriptive Analysis ◽

Food Product ◽

Sensory Profile ◽

Artificial Sweetener ◽

Quantitative Descriptive Analysis ◽

Tukey Test ◽

Components Analysis ◽

Long Life ◽

Quantitative Descriptive ◽

Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

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Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis

Data in Brief ◽

10.1016/j.dib.2018.08.075 ◽

2018 ◽

Vol 20 ◽

pp. 1471-1488

Author(s):

A. López-López ◽

A.H. Sánchez-Gómez ◽

A. Montaño ◽

A. Cortés-Delgado ◽

A. Garrido-Fernández

Keyword(s):

Descriptive Analysis ◽

Sensory Profile ◽

Table Olives ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

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Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Journal of Food Research ◽

10.5539/jfr.v9n2p7 ◽

2020 ◽

Vol 9 (2) ◽

pp. 7

Author(s):

Claudia Regina S. Amaral ◽

Priscila Becker Siqueira ◽

Luciane Yuri Yoshiara ◽

Edgar Nascimento ◽

Rozilaine A. P. Gomes de Faria ◽

...

Keyword(s):

Phenolic Compounds ◽

Descriptive Analysis ◽

Starter Cultures ◽

Sensory Profile ◽

Acceptance Testing ◽

Total Phenolic ◽

Acceptance Test ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽

10.3390/foods9080997 ◽

2020 ◽

Vol 9 (8) ◽

pp. 997

Author(s):

Federica Flamminii ◽

Carla Daniela Di Mattia ◽

Giampiero Sacchetti ◽

Lilia Neri ◽

Dino Mastrocola ◽

...

Keyword(s):

Food Systems ◽

Descriptive Analysis ◽

Sensory Properties ◽

Sensory Profile ◽

Olive Leaf ◽

Quantitative Descriptive Analysis ◽

Overall Acceptability ◽

Dispersion Degree ◽

Quantitative Descriptive ◽

Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

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Sensory Analysis and Consumer Research in New Meat Products Development

Foods ◽

10.3390/foods10020429 ◽

2021 ◽

Vol 10 (2) ◽

pp. 429

Author(s):

Claudia Ruiz-Capillas ◽

Ana M. Herrero ◽

Tatiana Pintado ◽

Gonzalo Delgado-Pando

Keyword(s):

Product Development ◽

New Product Development ◽

Consumer Research ◽

Sensory Analysis ◽

Descriptive Analysis ◽

Meat Products ◽

Food Product ◽

New Product ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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