Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.

Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

The objective of this study was to investigate Raman spectroscopy as a tool for the prediction of sensory quality in beef. Raman spectra were collected from M. longissimus thoracis et lumborum (LTL) muscle on a thawed steak frozen 48 h post-mortem. Another steak was removed from the muscle and aged for 14 days before being assessed for 12 sensory traits by a trained panel. The most accurate coefficients of determination of cross validation (R2CV) calibrated within the current study were for the trained sensory panel textural scores; particularly tenderness (0.46), chewiness (0.43), stringiness (0.35) and difficulty to swallow (0.33), with practical predictions also achieved for metallic flavour (0.52), fatty after-effect (0.44) and juiciness (0.36). In general, the application of mathematical spectral pre-treatments to Raman spectra improved the predictive accuracy of chemometric models developed. This study provides calibrations for valuable quality traits derived from a trained sensory panel in a non-destructive manner, using Raman spectra collected at a time-point compatible with meat management systems.

Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.

Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine

It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of grapes to smoke from combustion of barley straw and pea stubble windrows to investigate the potential for stubble burning to elicit smoke taint. Increased levels of volatile phenols (i.e., chemical markers of smoke taint) were detected in grapes exposed to barley straw smoke (relative to control grapes), with smoke density and the duration of smoke exposure influencing grape volatile phenols. However, the sensory panel did not perceive wine made from grapes exposed to low-density smoke to be tainted, despite the presence of low levels of syringol providing compositional evidence of smoke exposure. During the pea stubble burn, grapes positioned amongst the burning windrows or on the edge of the pea paddock were exposed to smoke for ~15–20 and 30–45 min, respectively, but this only resulted in 1 µg/kg differences in the cresol and/or syringol concentrations of smoke-affected grapes (and 1 µg/L differences for wine), relative to controls. A small, but significant increase in the intensity of smoke aroma and burnt rubber flavor of wine made from the grapes positioned amongst the burning pea stubble windrows provided the only sensory evidence of any smoke taint. As such, had vineyards been located immediately downwind from the pea stubble burn, it is unlikely that there would have been any smoke contamination of unharvested grapes.

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.

Lexicon, sensory wheel and kit as sensory communication tools: a review

A lexicon comprises a collection of standardized sensory vocabulary of product along with its unambiguous definitions and references. It is widely used as a communication tool among sensory panel and it provides sensory insights to product developers, marketing professionals, and suppliers, across countries or cultures to describe similar products. Specific sensory lexicon have been developed for beverages, dairy, fruits and vegetables, nuts and grains, soy and meat products, and animal feed. Based on its lexicon, a sensory wheel can be established hierarchically as an overview of the entire product’s sensory attributes. Furthermore, an intense training for panels is necessary to get a good sensory judgement. Sensory panel calibration can be performed such as by using sensory kit as a training tools. The aim of this paper is to review the latest developed lexicon, sensory wheel and sensory kit, as well as its application.

2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes

Beef flavor has been identified as a driver of consumer acceptability; however,  little is known about variability of flavor in major retail beef cuts. Four beef cuts (chuck roast = 50, top sirloin steaks = 49, top loin steaks =50, and 80/20 ground beef = 50) were obtained from retail stores in Miami, Los Angeles, Portland, New York, and Denver during a two-month period in 2018. Beef present in the retail beef cases were purchased to be representative of consumer selections.  Production systems or package claims were documented.  Chuck roasts were oven roasted and top loin, top sirloin and ground beef (made into patties) were grilled to an internal temperature of 71˚C. An expert, trained flavor and texture descriptive attribute sensory panel evaluated beef flavors, aromas and textures and consumer sensory panels in Fort Collins CO and Lubbock TX evaluated beef for overall, overall flavor, beef flavor, grilled flavor, juiciness and texture liking.  Ground beef was more intense (P <0.0001) in brown, fat-like, green hay, and sour milk/sour dairy flavor aromatics; and salty and sweet basic taste than steak cuts. Additionally, ground beef patties had the lowest levels (P<0.0001) of bloody/serumy, metallic, and liver-like flavor aromatics. Chuck roasts had the lowest levels of (P<0.0001) beef flavor identity, brown, and roasted flavor aromatics, and salt and umami basic tastes. Sirloin steaks were lowest (P<0.0001) in fat-like flavor aromatics and most intense (P<0.0001) in burnt and cardboardy flavor aromatics; and bitter and sour basic tastes. Sirloin steaks and chuck roasts were more intense in metallic and liver-like (P<0.0001) flavor aromatics. Ground beef patties had a higher incidence of green hay-like.  Consumers rated chuck roasts lowest for overall, overall flavor, grilled flavor and juiciness liking (P<0.04).  Ground beef pattes and top loin steaks had the highest consumer texture liking (P<0.0002). Therefore, variation in beef flavor attributes were identified in retail beef cuts and ground beef.  Beef descriptive flavor and texture attributes were related to consumer liking and negative flavor aromatic attributes were identified.

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids’ oxidation. Both lipid and carotenoids’ oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources.

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass

Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and improve the success of the emerging marketing of avocados. The exposure of fruits to exogenous ethylene (C2H4) treatment can accelerate the process of fruit ripening. The aim of this work was at improving the existing knowledge about the quality traits of avocado cv. Hass fruits at the ready-to-eat stage. The most important qualitative traits (weight loss, dry matter content, hardness pulp, and external and internal fruit colour) were evaluated up to 96 hours, maintaining the fruit at two different temperatures, T1 (+8°C) and T2 (+17°C). A trained sensory panel was conducted at 96 hours to confirm the quality of avocado cv. Hass ripened with exogenous C2H4.