scholarly journals Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Joanna Yorke ◽  
David Cook ◽  
Rebecca Ford
Keyword(s):  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Volatile Profile ◽  
Sensory Panel ◽  
Lager Beer ◽  
Flavour Profile ◽  
High Concentrations ◽  
Cost Efficient

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

2013 ◽  
Vol 67 (5) ◽  
pp. 781-793 ◽  
Author(s):  
Jovanka Popov-Raljic ◽  
Jovanka Lalicic-Petronijevic ◽  
Etelka Dimic ◽  
Vladimir Popov ◽  
Vesna Vujasinovic ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Point System ◽  
Main Role ◽  
Confectionery Products ◽  
Surface Gloss ◽  
Analysis Point

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20?C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.

scholarly journals Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 62
Author(s):  
Andrii Tarasov ◽  
Jens Wagenitz ◽  
Wolfgang Pfeifer ◽  
Christoph Schuessler ◽  
Rainer Jung
Keyword(s):  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Salt Mixture ◽  
Routine Procedure ◽  
Rapid Cooling ◽  
Research Results ◽  
Water Salt ◽  
Sensory Evaluations ◽  
Ice Water ◽  
Wine Bottle

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.

scholarly journals 275 Replacing cottonseed meal and sorghum grain with corn dried distillers grains with solubles in lamb feedlot diets: carcass characteristics and sensory panel traits

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 104-105
Author(s):  
Kade M Hodges ◽  
Chris R Kerth ◽  
Travis R Whitney ◽  
Wesley S Ramsey ◽  
Kayley R Wall ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Skeletal Maturity ◽  
Control Diet ◽  
Distillers Grains ◽  
Sensory Characteristics ◽  
Sensory Panel ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Ribeye Area ◽  
Sorghum Grain

Abstract Carcass and sensory panel traits were evaluated in Dorper ram lambs (n = 46) fed feedlot diets where cottonseed meal (CSM) and sorghum grain were replaced with dried distillers grains with solubles (DDGS). In a randomized design study, lambs were individually fed ad libitum 70.9% concentrate diets for 61 d in individual pens. The positive control diet (CNTL) contained CSM, sorghum grain, and other concentrates, but no DDGS. Four treatment diets were similar to CNTL, but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS) or 100% (100DDGS) of the sorghum grain in the treatment diets. Lambs fed CNTL were contrasted to those fed 0DDGS and linear and quadratic effects were evaluated within the four treatment diets. At 48-h postmortem, the longissimus thoracis was removed from the carcass, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and ribeye area (REA) than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, HCW and flank fat quadratically increased (P ≤ .05), marbling linearly decreased (P = 0.03), ribeye area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). No differences in sensory characteristics were observed (P ≥ 0.06) between lambs fed CNTL or 0DDGS. As DDGS incrementally replaced sorghum grain, juiciness linearly increased (P = 0.03), cook loss quadratically increased (P = 0.05), lamb flavor identity tended to quadratically increase (P = 0.09) and certain flavor attributes quadratically increased (brown, roasted, umami; P ≤ 0.03), quadratically decreased (metallic; P = 0.004), or linearly increased (bloody; P = 0.003). Results indicated that carcass and sensory characteristics are not negatively affected (some are enhanced) when DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

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