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 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 FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

1970 ◽  
Vol 62 ◽  
Author(s):  
Gabriela Iordachescu
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Sensory Properties ◽  
The Other ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Young Consumers ◽  
Quantitative Descriptive ◽  
Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

scholarly journals ANALISIS PENGENDALIAN KUALITAS PRODUK DI CV. BILO DATANG

2020 ◽  
Vol 12 (2) ◽  
pp. 179-190
Author(s):  
Aloysius Pansewidi ◽  
Ronald P C Fanggidae ◽  
Reyner F Makatita
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Descriptive Analysis ◽  
Control Level ◽  
Analysis Method ◽  
Product Quality Control ◽  
Quantitative Descriptive Analysis ◽  
Quality Control Level ◽  
Quantitative Descriptive ◽  
Diagram Analysis

The purpose of this study is to analyze the level and the type of damage in the production process CV.Bilo Datang and the solutions of quality control are carried out. The method used in this research is quantitative descriptive analysis method using Pareto diagram analysis tools and Cause-effect diagrams. The results of the study showed that the quality control conducted by the company was less than optimal, especially in controlling for half defective products. This is due to several things such as lack of employee skills and maintenance of machinery and equipment that is less than the maximum resulting in the product being half defective. Although in the amount of damage is greater than half defective products but there are also products damaged due to pest attack on wood. The solution provided by the researcher is also appropriate to the stage of the damage that occurred. Keywords: Product Quality Control, Level of damage and Type of damage

scholarly journals Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 617 ◽  
Author(s):  
Ye-Na Kim ◽  
Syahrizal Muttakin ◽  
Young-Min Jung ◽  
Tae-Yeong Heo ◽  
Dong-Un Lee
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Color Measurement ◽  
Soybean Flour ◽  
Quantitative Descriptive Analysis ◽  
Texture Profile ◽  
Quantitative Descriptive ◽  
Jet Milling ◽  
Defatted Soybean Flour

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.

scholarly journals Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 997
Author(s):  
Federica Flamminii ◽  
Carla Daniela Di Mattia ◽  
Giampiero Sacchetti ◽  
Lilia Neri ◽  
Dino Mastrocola ◽  
...  
Keyword(s):  
Food Systems ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Olive Leaf ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Dispersion Degree ◽  
Quantitative Descriptive ◽  
Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

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.

scholarly journals Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products

2009 ◽  
Vol 7 (SI) ◽  
pp. 01-06 ◽  
Author(s):  
Shannon Rohall ◽  
Jennifer Ballintine ◽  
Jessica Vowels ◽  
Linsday Wexler ◽  
Keiko Goto
Keyword(s):  
Descriptive Analysis ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Point Scale ◽  
Significant Preference ◽  
Quantitative Descriptive Analysis ◽  
Beef Patties ◽  
Lean Beef ◽  
Different Types ◽  
Quantitative Descriptive

Having more healthful options at campus eateries is a viable way to meet consumer demand, as well as to promote health on campus. Our study tested three healthier alternatives (low-fat beef, turkey, and soy/rice burgers) against the conventional full-fat hamburger patty (control). We examined consumer acceptance of the four burger patties with 48 untrained student panelists. A 9-point scale hedonic test was used to measure consumer acceptance. Quantitative descriptive analysis (QDA) was also conducted with six trained panelists to evaluate the intensity of sensory properties. Analysis of variance was used to detect significant differences among the treatments. Consumer acceptance mean scores for full-fat beef, lean beef, turkey, and soy/rice patties were 5.98, 6.68, 5.50 and 5.56, respectively, with no preference of the control patty over turkey or soy/rice, but a significant preference of the lean beef over turkey and soy/rice. QDA results showed flavor, spiciness, and elasticity significantly varied across the treatments. Panelists rated lean beef as significantly more elastic than all other patties. It is uncertain whether those sensory attributes contributed to consumer acceptance. In conclusion, our research indicates that college consumers may accept these healthier substitutes for traditional full-fat beef patties. Consumer acceptance of healthier patty substitutes should be further investigated in primary and secondary schools as well. With proper marketing, healthier alternatives to the conventional, full-fat hamburger patty could become competitive choices.

Sign in / Sign up

Export Citation Format

Share Document