Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 211
Author(s):  
Ke Tang ◽  
Yulu Sun ◽  
Xiaoqian Zhang ◽  
Jiming Li ◽  
Yan Xu
Keyword(s):  
Volatile Compounds ◽  
Descriptive Analysis ◽  
Current Status ◽  
Volatile Components ◽  
Quantitative Descriptive Analysis ◽  
Flight Mass Spectrometry ◽  
Yeast Strains ◽  
Aroma Characteristics ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.

scholarly journals Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

2021 ◽  
Vol 11 (4) ◽  
pp. 1410
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Irene Baxter ◽  
Barry Harrison ◽  
John Grigor ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Descriptive Analysis ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Quantitative Descriptive Analysis ◽  
Yeast Strains ◽  
Quantitative Descriptive ◽  
Scotch Whisky ◽  
Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

scholarly journals Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

2020 ◽  
Vol 10 (19) ◽  
pp. 6982 ◽  
Author(s):  
Anastasia Loukri ◽  
Petroula Tsitlakidou ◽  
Athanasia Goula ◽  
Andreana N. Assimopoulou ◽  
Konstantinos N. Kontogiannopoulos ◽  
...  
Keyword(s):  
Antiradical Activity ◽  
Descriptive Analysis ◽  
Coffee Production ◽  
Quantitative Descriptive Analysis ◽  
Coffee Pulp ◽  
Operational Conditions ◽  
Solid Ratio ◽  
Quantitative Descriptive ◽  
Valuable Compounds ◽  
Sensory Profiles

Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.

scholarly journals Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1164
Author(s):  
Raquel Muñoz García ◽  
Rodrigo Oliver Simancas ◽  
María Consuelo Díaz-Maroto ◽  
María Elena Alañón Pardo ◽  
María Soledad Pérez-Coello
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Microwave Treatment ◽  
Gas Chromatography Mass Spectrometry ◽  
Lag Phase ◽  
Wine Aroma ◽  
Quantitative Descriptive Analysis ◽  
Floral Odor ◽  
Quantitative Descriptive

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

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.

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

2007 ◽  
Vol 67 (1) ◽  
pp. 163-176 ◽  
Author(s):  
Paweł Szymczak ◽  
Marek Gajewski ◽  
Jadwiga Radzanowska ◽  
Aleksandra Dąbrowska
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Storage Roots ◽  
Quantitative Descriptive Analysis ◽  
Quality Differentiation ◽  
Quantitative Descriptive ◽  
The University ◽  
Sensory Profiles ◽  
Consumer Test

Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

scholarly journals PERFIL SENSORIAL E TESTE DE CONSUMIDOR DE BISCOITO RECHEADO SABOR CHOCOLATE

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
RITA DE CÁSSIA S. CELESTE ORMENESE ◽  
DANIELA ARRUDA MARCHESE ◽  
MOACIR EVANDRO LAGE ◽  
MARIA EUGÊNIA DE OLIVEIRA MAMEDE ◽  
GLÁUCIA MARIA NAVARRO ABREU ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Consumer Market ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensorial Attributes ◽  
Market Preference ◽  
Sensory Profiles ◽  
Consumer Test

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference.

scholarly journals Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 438-444 ◽  
Author(s):  
P. Papetti ◽  
A. Carelli
Keyword(s):  
Descriptive Analysis ◽  
Dairy Product ◽  
Buffalo Milk ◽  
Quantitative Descriptive Analysis ◽  
Lazio Region ◽  
Overall Acceptability ◽  
Trained Panel ◽  
Quantitative Descriptive ◽  
Sensory Profiles

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

scholarly journals Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1193
Author(s):  
Rodrigo Oliver Simancas ◽  
María Consuelo Díaz-Maroto ◽  
María Elena Alañón Pardo ◽  
Paula Pérez Porras ◽  
Ana Belén Bautista-Ortín ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Ultrasound Treatment ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Quantitative Descriptive Analysis ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Quantitative Descriptive

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C6 alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.

scholarly journals Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

2016 ◽  
Vol 22 (8) ◽  
pp. 720-731 ◽  
Author(s):  
Mírian Luisa Faria Freitas ◽  
Mariana Borges de Lima Dutra ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Quantitative Descriptive Analysis ◽  
Eugenia Uniflora ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

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