scholarly journals Sensory analysis of traditional balsamic vinegars: current state and future perspectives

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Federico Lemmetti ◽  
Lisa Solieri ◽  
Tommaso Bonciani ◽  
Gabriele Zanichelli ◽  
Paolo Giudici
Keyword(s):  
Sensory Analysis ◽  
Quality Evaluation ◽  
Sensory Attributes ◽  
Future Perspectives ◽  
Visual Appearance ◽  
Physical Conditions ◽  
Current State ◽  
Balsamic Vinegar ◽  
Final Score ◽  
Assessment Questionnaire

Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. For every TBV batch, official sensory panels give a final score, which determines its assessment into quality and price categories. Therefore, an effective and objective sensory analysis is a core aspect in TBV production and marketing and it should fulfill at least two conditions: i) the panelists have been properly trained on the TBV features; ii) the panelists have to be free from any psychological and physical conditions which might affect human judgments. Traditionally, a panel of trained members assesses the TBV sensory attributes evaluating visual, olfactory, gustatory and trigeminal features at the same time. The result is that visual appearance significantly affects the subsequent stages of the sensory analysis, and even the olfactory and gustatory sensations will greatly affect each other. The aim of this work was to review the procedures for the sensory analysis of TBV and to define a set of TBV attributes. A new assessment questionnaire has been proposed to establish the appropriate sensory vocabulary for a complete description of TBV sensory properties.

scholarly journals 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 436-443 ◽  
Author(s):  
Alice de Souza Silveira ◽  
Aracy Camilla Tardin Pinheiro ◽  
Williams Pinto Marques Ferreira ◽  
Laércio Junio da Silva ◽  
José Luis dos Santos Rufino ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Fruit Color ◽  
Tukey Test ◽  
Specialty Coffee ◽  
Final Score ◽  
Main Factor

ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

scholarly journals Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Efimia Hatzidimitriou ◽  
Maria Papadopoulou ◽  
Sofia Lalou ◽  
Maria Z. Tsimidou
Keyword(s):  
Sensory Analysis ◽  
Future Perspectives ◽  
Current State

Not required

scholarly journals Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

2013 ◽  
Vol 6 ◽  
pp. 84-87
Author(s):  
Upendra Pokharel ◽  
Dipendra Khanal
Keyword(s):  
Chemical Analysis ◽  
Sensory Analysis ◽  
Quality Evaluation ◽  
Sensory Attributes ◽  
Chemical Parameters ◽  
Processed Cheese ◽  
Physico Chemical ◽  
Made In

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

More than 70 Years of Pyrogen Detection: Current State and Future Perspectives

2016 ◽  
Vol 44 (3) ◽  
pp. 239-253 ◽  
Author(s):  
Stefan Fennrich ◽  
Ulrike Hennig ◽  
Leila Toliashvili ◽  
Christian Schlensak ◽  
Hans Peter Wendel ◽  
...  
Keyword(s):  
Future Perspectives ◽  
Current State

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

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