scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

scholarly journals Sensory profile of eleven peach cultivars

2012 ◽  
Vol 32 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Francine Lorena Cuquel ◽  
Charla Fátima Spezzatto de Oliveira ◽  
Osmir José Lavoranti
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Flesh Color ◽  
Quantitative Descriptive Analysis ◽  
Flesh Firmness ◽  
Quantitative Descriptive ◽  
The City

The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil) in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

scholarly journals TERMINOLOGIA DESCRITIVA PARA ANÁLISE SENSORIAL DE TOMATE DE MESA

2003 ◽  
Vol 4 (1) ◽  
Author(s):  
S. M. R. FERREIRA ◽  
R. J. S. De FREITAS ◽  
T. C. BASSLER
Keyword(s):  
Lycopersicon Esculentum ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Assessment ◽  
Quantitative Descriptive Analysis ◽  
Lycopersicon Esculentum Mill ◽  
Line Scale ◽  
Anchor Points ◽  
Para Determinar ◽  
Quantitative Descriptive

Foi desenvolvida através da metodologia da análise descritiva quantitativa (ADQ) a terminologia para análise sensorial de tomate de mesa convencional e orgânico, (Lycopersicon esculentum Mill.). Foramselecionados e treinados os julgadores e, emconsenso, a equipe escolheu os descritores, suas definições e a ficha de avaliação das amostras. Dezoito termos descritores foram definidos, levando em consideração os defeitos apontados pelos produtores orgânicos, legislação em vigor do produto e as características sensoriais relevantes observadas pelos julgadores. A ficha de avaliação foi elaborada para determinar a intensidade de cada descritor que foi medida através de escala não estruturada de nove centímetros, com os termos ancorados em seus extremos. DESCRIPTIVE TERMINOLOGY FOR THE SENSORY ANALYSIS OF TOMATO FOR FRESH CONSUMPTION Abstract Using the quantitative descriptive analysis (QDA) methodology, the terms for the sensory assessment of conventional and organic tomato (Lycopersicon esculentum Mill.) for fresh consumption were established. The panelists were selected and trained, and together the group built up the descriptors, their definition and the sample evaluation card. Eighteen descriptors were defined based on the defects pointed out by organic producers, the legislation for tomatoes and the relevant sensory characteristics pointed out by the panelists. The evaluation fiche was used to determine the intensity of each descriptor who was evaluated using a 9 cm unstructured line scale with anchor points.

scholarly journals Sensory Analysis and Consumer Research in New Meat Products Development

Foods ◽  
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.

Sensory Evaluation by Quantitative Descriptive Analysis

2008 ◽  
pp. 23-34 ◽  
Author(s):  
Herbert Stone ◽  
Joel Sidel ◽  
Shirley Oliver ◽  
Annette Woolsey ◽  
Richard C. Singleton
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

2012 ◽  
Vol 8 (2) ◽  
pp. 75-84 ◽  
Author(s):  
Samira Pirola Santos Mantilla ◽  
Érica Barbosa Santos ◽  
Laís Buriti de Barros ◽  
Mônica Queiroz de Freitas
Keyword(s):  
Quality Control ◽  
Apis Mellifera ◽  
Literature Review ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Descriptive Analysis ◽  
Quality Standard ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

Honey is a very popular product because of its flavor and aroma, aswell as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer. The QDA (Quantitative Descriptive Analysis) is a technique in which trained individuals identify and quantify the sensory properties of a product or ingredient in order of occurrence. This study performed a literature review about the ADQ, its importance in the sensory analysis of honey and the main sensory attributes identified in different honey bee. Meet the sensory properties of the product is great value for the quality control of honey produced in a given region, and their attributes should be described and quantified to ensure the production of honey with the same quality standard and without amendments

scholarly journals Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 753
Author(s):  
Sandra Cortés-Diéguez ◽  
Carmen Otero-Cerviño ◽  
Hixinio Rodeiro-Mougán ◽  
José Antonio Feijóo-Mateo
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Discriminatory Ability ◽  
Grape Marc ◽  
Nw Of Spain ◽  
Repeatability And Reproducibility ◽  
Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

1999 ◽  
Vol 5 (3) ◽  
pp. 251-254 ◽  
Author(s):  
S.E. Zorrilla ◽  
A.C. Rubiolo
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Ripening Period ◽  
Quantitative Descriptive

Fynbo cheeses salted with NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month of ripening period. Samples were tested by a trained five-member panel. Semi-struc tured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied ( p < 0.05). Although slight bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization ( p < 0.05).

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

2010 ◽  
Vol 16 (1) ◽  
pp. 19-29 ◽  
Author(s):  
M.M. González ◽  
C. de Lorenzo ◽  
R.A. Pérez
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Discrimination Power ◽  
Quantitative Descriptive Analysis ◽  
Satisfactory Description ◽  
Analysis Application ◽  
Quantitative Descriptive

In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

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