scholarly journals The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3120 ◽  
Author(s):  
Yu-Shu Zhang ◽  
Gang Du ◽  
Yu-Ting Gao ◽  
Li-Wen Wang ◽  
Dan Meng ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Red Wine ◽  
Sensory Properties ◽  
The Other ◽  
Aroma Profile ◽  
Volatile Analysis ◽  
Evaluation Scores ◽  
Hue Angle

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

Quality of cooked goat meat sausages incorporated with goat tripe

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
M. Anna Anandh
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Product Yield ◽  
Drip Loss ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Evaluation Scores ◽  
Physico Chemical ◽  
Diameter Shrinkage

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p> 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

scholarly journals Identification of Floral Fragrances and Analysis of Fragrance Patterns in Herbaceous Peony Cultivars

2018 ◽  
Vol 143 (4) ◽  
pp. 248-258 ◽  
Author(s):  
Chaowei Song ◽  
Qi Wang ◽  
Jaime A. Teixeira da Silva ◽  
Xiaonan Yu
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Hierarchical Cluster ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Herbaceous Peony ◽  
Phenylethyl Alcohol ◽  
Evaluation Scores ◽  
Flower Fragrance ◽  
First Time

Thirty herbaceous peony (section Paeonia of the genus Paeonia) cultivars were divided into four groups (no fragrance, light fragrance, medium fragrance, or intense fragrance) based on their sensory evaluation scores. Using dynamic headspace sampling (DHS) and automatic thermal desorption–gas chromatography/mass spectrometry (ATD-GC/MS), 130 volatile organic components were detected in these 30 cultivars and a total of 72 compounds were identified as scent components. The main compounds were phenylethyl alcohol, β-caryophyllene, linalool, (R)-citronellol, and nerol. Selecting α-pinene as the standard, the volatile components of these cultivars were quantitatively analyzed. By combining the sensory evaluation scores and the results of quantitative analysis, we found that ‘Going Bananas’, ‘Cream Delight’, ‘Zhu Sha Pan’, ‘Qiao Ling’, ‘Duchess de Nemours’, and ‘Yang Fei Chu Yu’ displayed an intense fragrance and, thus, had relatively high commercial value for the flower fragrance industry. ‘Red Magic’, ‘Joker’, ‘Fairy Princess’, ‘Lovely Rose’, ‘Carina’, and ‘Etched Salmon’ were excluded from the hierarchical cluster of aromatic compounds and the analysis of fragrance patterns because of the low amount of fragrance they released and poor sensory evaluation results. Based on a cluster analysis, assessment of the major aromatic compounds, and the results of sensory evaluation, the remaining 24 cultivars were divided into five fragrance patterns for the first time: woody scent [cluster I (major fragrance β-caryophyllene)], fruity scent [cluster II (phenylethyl alcohol)], lily scent [cluster III (linalool)], rose scent {cluster IV [(R)-citronellol]}, and an orange blossom scent [cluster V (nerol)].

scholarly journals Sensory Evaluation of Pliek-U Quality Using Fuzzy-Topsis Method

2020 ◽  
Vol 23 (4) ◽  
pp. 161-167
Author(s):  
Raida Agustina ◽  
Mustaqimah ◽  
Rahmat Fadhil ◽  
Devianti
Keyword(s):  
Sensory Evaluation ◽  
Fuzzy Topsis ◽  
Consumer Acceptance ◽  
Alternative Methods ◽  
Topsis Method ◽  
Fermentation Method ◽  
Quality Ratings ◽  
Evaluation Scores ◽  
Aceh Province

AbstractThe purpose of this study is to apply one of the decision-making methods, namely the fuzzy-TOPSIS method, to determine the best alternative of coconut fermentation in process of making Pliek-U, which is a typical powder made of coconut and is used for traditional cooking recipes by people in Aceh Province, Indonesia. The weight of fuzzy criteria and judgments about alternative methods of coconut fermentation was used to calculate the sensory evaluation scores and Pliek-U quality ratings. It can help to determine the quality of the Pliek-U. Sensory evaluation results for the quality of Pliek-U using the fuzzy-TOPSIS method showed that the most ideal alternative of the coconut fermentation method in the process of making Pliek-U is the 10-day coconut fermentation method, because it had the highest closeness coefficient (0.7484) in contrast to the 7-day coconut fermentation method (0.5425), and 4-day coconut fermentation method (0.3291). The fuzzy-TOPSIS method utilization was beneficial for generating the sensory multi-criteria assessment calculations through weighting, so that the process of determining consumer acceptance of the product assessed became easier and faster.

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

scholarly journals Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 340-346 ◽  
Author(s):  
J. Kučerová ◽  
V. Šottníková ◽  
Š. Nedomová
Keyword(s):  
Dietary Fibre ◽  
Sensory Properties ◽  
The Other ◽  
Loaf Volume ◽  
Bakery Products ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Significant Difference ◽  
Dietary Fibre Content

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P &lt; 0.05). A statistically significant difference (P &lt; 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P &lt; 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality. &nbsp;

scholarly journals The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

2014 ◽  
Vol 66 (1) ◽  
pp. 15-22 ◽  
Author(s):  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Milica Petrusic ◽  
N. Mirkovic ◽  
Jelena Miocinovic ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Dairy Product ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Omega 3 ◽  
Probiotic Lactobacillus

The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.

scholarly journals Eating Quality and Other Characteristics of New Mexico Pecan Cultivars Harvested over Three Years

1995 ◽  
Vol 5 (3) ◽  
pp. 206-208 ◽  
Author(s):  
Juan L. Silva ◽  
Estuardo Marroquin ◽  
Frank B. Matta ◽  
Esteban A. Herrera
Keyword(s):  
New Mexico ◽  
Sensory Evaluation ◽  
Collaborative Research ◽  
Carya Illinoinensis ◽  
Eating Quality ◽  
Physical Chemical ◽  
Hue Angle ◽  
Harvest Year ◽  
Light Color

This work is the result of 3 years of collaborative research between Mississippi State Univ. and New Mexico State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter `a' and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. `Ideal' was of light color, small size, and not as firm as the others, while `Burkett' was soft and slightly rancid. `Wichita' was the cultivar rated best by panelists, despite its slightly darker color. `Western Schley' and `Salopek' were also acceptable, although not as acceptable as `Wichita'.

Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon

2013 ◽  
Vol 709 ◽  
pp. 867-870 ◽  
Author(s):  
Tian Yi Shang ◽  
Yi Bin Zhang ◽  
Yan Liu
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
Quality Characteristics ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Colour Intensity ◽  
Aroma Profile ◽  
Wine Colour ◽  
Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly

over a period of 1-3 hours. Dust samples were collected by drawing the air through a filter at the rate of 1.71/min. The filter pore size was 0.8 um. The dust contents of the air were higher when peat was used than when the other litters were used (5). Table I: Dust contents of air during use of different litters. Fixed measuring point. litter dust content of air standard no. of mg/m3 of air deviation measurements peat alone 1.24 0.65 11 peat and straw 0.53 0.29 6 straw alone 0.10 0.20 4 straw and sawdust 0.24 0.28 4 sawdust alone 0.13 0.23 3 all farms 0.67 0.66 28 Variance analysis showed the diffemces between the groups to be highly significant F(4,23) = 7.43, p< 0.001. According to the t-tests, there was a significant difference between peat alone and all the other litters, and also between straw and straw and peat combined. 6.2. NH3 CONTENT OF AIR --------------- 3 The differences found in the NH content of the ocwshed air during the use of the different litters were not as clear as in the case of dust contents. The contents measured were generally very lew. On farms using peat, the aimonia content of the at the tying-stall at milking height was 2.1 ppm, whereas on the other farms it averaged 3.2 ppm. The corresponding ammonia contents during manure removal were 3.5 ppm for peat and 4.0 ppm on the other farms (5). The aimonia content of the air was determined using a Drager detector tube, which is not very accurate, particularly at low concentrations. In theory the acidic nature of of peat suggests it should bind armonia far better than the other litters. Hcwever, the results obtained indicate that the use of peat freshens up the cowshed air only if the manure removal and urine separation systems are working efficiently. On the basis of a sensory evaluation, the air in cowsheds using peat was slightly fresher than that in the other ccwsheds. The same result was obtained in the farm interviews. This study revealed no obstacles to the use of peat as cowshed litter. The quality of the milk and the health of the animals are affected more by the general standards of hygiene than the type of

1986 ◽  
pp. 200-200
Keyword(s):  
Pore Size ◽  
Sensory Evaluation ◽  
The Other ◽  
Measuring Point ◽  
Low Concentrations ◽  
Significant Difference ◽  
Urine Separation ◽  
Acidic Nature ◽  
Better Than
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