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

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.

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Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(01)74446-3 ◽

2001 ◽

Vol 84 (1) ◽

pp. 12-20 ◽

Cited By ~ 103

Author(s):

K.W. Chapman ◽

H.T. Lawless ◽

K.J. Boor

Keyword(s):

Principal Component Analysis ◽

Descriptive Analysis ◽

Principal Component ◽

Component Analysis ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

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Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham

Journal of Food Science and Technology ◽

10.1007/s13197-015-2089-4 ◽

2015 ◽

Vol 53 (2) ◽

pp. 1238-1246 ◽

Cited By ~ 5

Author(s):

Ritika Puri ◽

Kaushik Khamrui ◽

Yogesh Khetra ◽

Ravinder Malhotra ◽

H. C. Devraja

Keyword(s):

Principal Component Analysis ◽

Descriptive Analysis ◽

Principal Component ◽

Component Analysis ◽

Milk Product ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

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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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Production of pizza dough with reduced fermentation time

Food Science and Technology ◽

10.1590/s0101-20612012005000093 ◽

2012 ◽

Vol 32 (4) ◽

pp. 793-797 ◽

Cited By ~ 1

Author(s):

Simone Limongi ◽

Deise Rosana Silva Simões ◽

Ivo Mottin Demiate

Keyword(s):

Carbon Dioxide ◽

Principal Component Analysis ◽

Descriptive Analysis ◽

Industrial Process ◽

Principal Component ◽

Maximum Height ◽

Quantitative Descriptive Analysis ◽

Fermentation Time ◽

Fermentation Conditions ◽

Quantitative Descriptive

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.

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Sensory characterization of pinni - a milk cereal based sweet using quantitative descriptive analysis and principal component analysis

Indian Journal of Dairy Science ◽

10.33785/ijds.2019.v72i03.002 ◽

2019 ◽

Vol 72 (3) ◽

pp. 241-248

Author(s):

Ravinder Singh ◽

Writhdhama Prasad ◽

Kaushik Khamrui

Keyword(s):

Principal Component Analysis ◽

Descriptive Analysis ◽

Principal Component ◽

Component Analysis ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

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Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

International Journal of Food Science ◽

10.1155/2018/8494105 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Sarai Villalobos-Chaparro ◽

Erika Salas-Muñóz ◽

Néstor Gutiérrez-Méndez ◽

Guadalupe Virginia Nevárez-Moorillón

Keyword(s):

Principal Component Analysis ◽

Geographical Location ◽

Principal Component ◽

Raw Milk ◽

Component Analysis ◽

Sensory Profile ◽

Different Seasons ◽

Quantitative Descriptive ◽

Traditional Manufacturing ◽

Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

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

Foods ◽

10.3390/foods8110562 ◽

2019 ◽

Vol 8 (11) ◽

pp. 562 ◽

Cited By ~ 2

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).

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