Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

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Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.630 ◽

2011 ◽

Vol 183-185 ◽

pp. 630-634 ◽

Cited By ~ 1

Author(s):

Chun Ran Han ◽

Ming Duo Yang ◽

Xin Xu ◽

Yong Qiang Ma

Keyword(s):

Physicochemical Properties ◽

Mung Bean ◽

Starch Granule ◽

Amylose Content ◽

Chemical Compositions ◽

Swelling Power ◽

Mung Bean Starch ◽

Significant Difference ◽

Granule Morphology ◽

Red Bean

Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were compared. There was no significant difference on the chemical compositions between the two starches. Most of the granules of red bean starch was oval or elliptical, the diameter was between 9.54 μm-30.98μm, the granules from mung bean starch was round or oval, the diameter was between 10.50 μm-27.59μm; The extent of solubility in mung bean starch was signiﬁcantly higher than red bean starch between 60 and 90°C, the temperature that the swelling power began to increase obviously of mung bean starch was higher than that of red starch at 60 to 90°C. To, Tp, TcandΔH of red bean starch were higher than that of mung bean.

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Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

10.7287/peerj.preprints.1777v1 ◽

2016 ◽

Author(s):

Aftab Ahmed ◽

Shinawar Waseem Ali ◽

Khalil ur Rehman ◽

Shakir Manzoor ◽

Syed Rajab Ayub ◽

...

Keyword(s):

Economic Value ◽

Value Added ◽

Sensory Attributes ◽

Product Diversification ◽

Soluble Solids ◽

Sugar Concentration ◽

Consumer Acceptability ◽

Total Acidity ◽

Physiochemical Properties ◽

Significant Difference

Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S1, S2, S3 and S4 were formulated containing 550g, 600g, 650g and 700g sugar respectively. There was no significant difference observed in physiochemical properties of all sample due to sugar concentration. But among all samples S2 and S3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.

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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Foods ◽

10.3390/foods9060722 ◽

2020 ◽

Vol 9 (6) ◽

pp. 722

Author(s):

JeongAe Heo ◽

Han Sub Kwak ◽

Miran Kim ◽

Jae-Ho Kim ◽

Hyung Hee Baek ◽

...

Keyword(s):

Volatile Compounds ◽

Descriptive Analysis ◽

Principal Component ◽

Sweet Taste ◽

Sensory Attributes ◽

Mass Spectrometry Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Multiple Factor Analysis ◽

Spectrometry Analysis ◽

Young Consumers

The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

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Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

10.7287/peerj.preprints.1777 ◽

2016 ◽

Author(s):

Aftab Ahmed ◽

Shinawar Waseem Ali ◽

Khalil ur Rehman ◽

Shakir Manzoor ◽

Syed Rajab Ayub ◽

...

Keyword(s):

Economic Value ◽

Value Added ◽

Sensory Attributes ◽

Product Diversification ◽

Soluble Solids ◽

Sugar Concentration ◽

Consumer Acceptability ◽

Total Acidity ◽

Physiochemical Properties ◽

Significant Difference

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Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Molecules ◽

10.3390/molecules24152824 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2824 ◽

Cited By ~ 1

Author(s):

Lingjun Tong ◽

Huaxi Yi ◽

Jing Wang ◽

Minghui Pan ◽

Xuelu Chi ◽

...

Keyword(s):

Partial Least Squares Regression ◽

Skim Milk ◽

Principal Component ◽

Raw Milk ◽

Sensory Attributes ◽

Flavor Compounds ◽

Milk Product ◽

Least Squares Regression ◽

Flavor Quality

Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137–141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137–141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives.

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Effect of soybean roasting on soymilk sensory properties

British Food Journal ◽

10.1108/bfj-11-2017-0646 ◽

2018 ◽

Vol 120 (12) ◽

pp. 2832-2842 ◽

Cited By ~ 4

Author(s):

Willard Navicha ◽

Yufei Hua ◽

Kingsley George Masamba ◽

Xiangzhen Kong ◽

Caimeng Zhang

Keyword(s):

Sensory Analysis ◽

Principal Component ◽

Sweet Taste ◽

Sensory Properties ◽

Small Scale ◽

Consumer Acceptability ◽

Content Type ◽

First Time ◽

Practical Implications

PurposeThe purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.Design/methodology/approachIn total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18 h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100 min and at 120°C for 20 min.FindingsResults have revealed that roasting soybeans improved sensory properties by significantly (p<0.05) decreasing the objectionable green, beany flavours and increasing sweet taste, viscosity and roasted flavour. Furthermore, results from the principal component analysis revealed that aroma and sweet taste were the most critical sensory attributes. In addition, it was found out that soymilk samples prepared by roasting soybeans at 110°C for 40 and 60 min and at 120°C for 20 min were significantly more acceptable than the control soymilk.Research limitations/implicationsThe participants in this study were from one locality and predominantly soybean consuming community and therefore there is need to conduct the study in a different locality in order to validate the study findings.Practical implicationsThe study can assist small scale processors that might not have access to lipoxygenase-free soybeans and other technologies for improving the quality of soymilk.Social implicationsThe study can be used as a guide for connecting the food processers with the external world of consumption.Originality/valueFor the first time, the study findings have demonstrated that controlled soybean roasting can be a useful strategy for improving soymilk sensory properties and consumer acceptability. The findings in this study can be usefully used in the quality control of soy bean-based products.

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Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Foods ◽

10.3390/foods9020224 ◽

2020 ◽

Vol 9 (2) ◽

pp. 224 ◽

Cited By ~ 1

Author(s):

Anh N.H. Nguyen ◽

Trent E. Johnson ◽

David W. Jeffery ◽

Dimitra L. Capone ◽

Lukas Danner ◽

...

Keyword(s):

Ganoderma Lucidum ◽

Partial Least Squares Regression ◽

Bitter Taste ◽

Principal Component ◽

Sensory Attributes ◽

Wine Industry ◽

Least Squares Regression ◽

Volatile Flavor Compounds ◽

Volatile Flavor ◽

Low Levels

This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market.

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Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability

Foods ◽

10.3390/foods10123014 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3014

Author(s):

Seyoung Ju ◽

Sooji Song ◽

Jeongnam Lee ◽

Sungwon Hwang ◽

Yoonmi Lee ◽

...

Keyword(s):

Principal Component ◽

Sensory Attributes ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Consumer Acceptability ◽

Soy Milk ◽

Milk Samples ◽

Least Square Regression ◽

Repeated Use

Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market.

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Multivariate micropollutants analysis in marine waters

Water Science & Technology ◽

10.2166/wst.1995.0701 ◽

1995 ◽

Vol 32 (9-10) ◽

pp. 341-348

Author(s):

V. Librando ◽

G. Magazzù ◽

A. Puglisi

Keyword(s):

Multivariate Data Analysis ◽

Partial Least Squares Regression ◽

Environmental Chemistry ◽

Sampling Site ◽

Principal Component ◽

Least Squares Regression ◽

Organic Micropollutants ◽

Suspended Material ◽

The Difference

The monitoring of water quality today provides a great quantity of data consisting of the values of the parameters measured as a function of time. In the marine environment, and especially in the suspended material, increasing importance is being given to the presence of organic micropollutants, particularly since some are known to be carcinogenic. As the number of measured parameters increases examining the data and their consequent interpretation becomes more difficult. To overcome such difficulties, numerous chemometric techniques have been introduced in environmental chemistry, such as Multivariate Data Analysis (MVDA), Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR). The use of the first technique in this work has been applied to the interpretation of the quality of Augusta bay, by measuring the concentration of numerous organic micropollutants, together with the classical water pollution parameters, in different sites and at different times. The MVDA has highlighted the difference between various sampling sites whose data were initially thought to be similar. Furthermore, it has allowed a choice of more significant parameters for future monitoring and more suitable sampling site locations.

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Multivariate Analysis Aided Surface-Enhanced Raman Spectroscopy (MVA-SERS) Multiplex Quantitative Detection of Trace Fentanyl in Illicit Drug Mixtures Using a Handheld Raman Spectrometer

Applied Spectroscopy ◽

10.1177/00037028211032930 ◽

2021 ◽

pp. 000370282110329

Author(s):

Ling Wang ◽

Mario O. Vendrell-Dones ◽

Chiara Deriu ◽

Sevde Doğruer ◽

Peter de B. Harrington ◽

...

Keyword(s):

Raman Spectroscopy ◽

Principal Component ◽

Surface Enhanced Raman Spectroscopy ◽

Quantitative Detection ◽

Least Squares Regression ◽

Surface Enhanced ◽

Surface Enhanced Raman ◽

Sers Detection ◽

Current Screening

Recently there has been upsurge in reports that illicit seizures of cocaine and heroin have been adulterated with fentanyl. Surface-enhanced Raman spectroscopy (SERS) provides a useful alternative to current screening procedures that permits detection of trace levels of fentanyl in mixtures. Samples are solubilized and allowed to interact with aggregated colloidal nanostars to produce a rapid and sensitive assay. In this study, we present the quantitative determination of fentanyl in heroin and cocaine using SERS, using a point-and-shoot handheld Raman system. Our protocol is optimized to detect pure fentanyl down to 0.20 ± 0.06 ng/mL and can also distinguish pure cocaine and heroin at ng/mL levels. Multiplex analysis of mixtures is enabled by combining SERS detection with principal component analysis and super partial least squares regression discriminate analysis (SPLS-DA), which allow for the determination of fentanyl as low as 0.05% in simulated seized heroin and 0.10% in simulated seized cocaine samples.

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