ESTIMATION OF FOOD PRODUCTS BY THE METHOD OF ORGANOLEPTIC PROFILE WITH AN ATYPICAL NUMBER OF DESCRIPTORS

В большинстве исследований пищевых продуктов методом органолептического профиля используется порядка 6–9 дескрипторов, но оценка объектов с крайне высоким или низким числом сенсорных характеристик нуждается в уточнении. Рассмотрение методических особенностей построения органолептического профиля для нетипичных случаев составляет задачу настоящего исследования. Объектами исследования служили известные в пищевой технологии меланоидины и коптильные среды с большим количеством дескрипторов и хитозан – с единичным, а также содержащие их пищевые продукты из водных биоресурсов. Для каждого объекта индивидуально проиллюстрирован уровень их распространения и участия в формировании органолептических свойств пищевых продуктов. Отмечены особенности состава дескрипторов, и приведены способы их сокращения (идентичное понимание терминов экспертами, исключение синонимов, отказ от малозначимых дескрипторов) или переход на использование главных дескрипторов. Результаты исследований показали, что органолептические свойства продуктов с колебанием количества, интенсивности и качественной направленности дескрипторов могут быть исследованы методом органолептического профиля с частичной его модификацией. In most studies of food products, the method of organoleptic profile uses about 6–9 descriptors, but the evaluation of objects with an extremely high or low number of sensory characteristics needs to be refined. Consideration of methodological features of constructing an organoleptic profile for atypical cases is the task of this article. The subjects of the study were melanoidins, know in food technology, and smoking environments, with a large number of descriptors, and chitosan with a single, as well as food products containing them from aquatic biological resources. For each object, the level of their distribution and participation in the formation of organoleptic properties of food products is individually illustrated. The peculiarities of the composition of descriptors are noted, and ways of their reduction (identical understanding of terms by experts, exclusion of synonyms, rejection of little significant descriptors) or a transition to the use of main descriptors. The results of the studies showed that the organoleptic properties of products with variations in the quantity, intensity and qualitative orientation of the descriptors can be studied by the organoleptic profile method.

Application of the accelerated storage method for functional dry milk mixtures

В работе приведены результаты исследований сухой молочной смеси функционального назначения, подвергнутой хранению в течение 6 мес при аггравированных температурных режимах (20±2) °С, (35±2) °С, (55±2) °С и при постоянной относительной влажности воздуха 85 %. В результате было отмечено, что применение температуры хранения 55±2 °С позволяет подтвердить заявленный срок годности продукта с учетом коэффициента резерва, так как именно при данной температуре хранения отмечено изменение показателей окислительной порчи, гидролиза белка и органолептических показателей, которые оценивались по дескрипторно-профильному методу согласно ГОСТ ISO 16779-2017. The paper presents the results of studies of a dry milk mixture for functional purposes, stored for 6 months at aggravated temperature conditions (20±2) °C, (35±2) °C, (55±2) °C and at a constant relative air humidity of 85 %. As a result, it was noted that the use of a storage temperature 55±2 °C allows confirming the declared shelf life of the product, taking into account the reserve coefficient, since it is at this storage temperature that a change in indicators of oxidative deterioration, protein hydrolysis and organoleptic indicators, which were assessed by descriptor profile method according to GOST ISO 16779-2017.

Detection DETEKSI DAN IDENTIFIKASI KAPANG PADA PROSES BIODETERIORASI ARSIP FOTO MEMORY OF THE WORLD (MOW) RESTORASI CANDI BOROBUDUR

ABSTRACT This study aims to identify the genus of mold in the biodeterioration process of the photo archive of Memory of the World (MoW) restoration of Borobudur Temple and the potential for the enzymatic activity of these molds. The type of research method chosen is descriptive qualitative. Starting with survey sampling and sampling. Inoculation of fungi using the streak method on PDA medium. Mold identification based on macroscopic and microscopic observations of fungi. The results of characterization were then identified using the matching profile method using the mold identification reference book. The identification results resulted in six genera of contaminant molds in the biodeterioration of the MoW photo archive of the Borobudur Temple restoration. The genera identified included: Acremonium (69.66 %%), Penicillium (14.59%), Aspergillus (3.36%), Culvularia (2.24%) Fusarium (1.12%), and Pleurostomophora (1.12%) and some sterile mycelia. The types of biodeterioration in the photo collection include mold growth, discolored spots, peeling off layers, and damage to the substrate in the photo. Based on literature search, all mold genera found as the cause of biodeterioration has the potential to have proteinase, gelatinase, and cellulase enzymes. Keywords: Biodeterioration; Mold; Photograph; Memory of the World; Borobudur Temple

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.

Potential low bias in high-wind drag coefficient inferred from dropsonde data in hurricanes

Understanding momentum exchange at the air-sea interface is important for accurate hurricane predictions and understanding fundamental storm dynamics. One method for estimating air-sea momentum transfer in high winds is the flux-profile method, which infers surface momentum fluxes and the corresponding drag coefficient from mean velocity profiles obtained from either dropsondes or meteorological towers, under the assumption that the boundary-layer wind profile at low altitudes exhibits a logarithmic profile with height. In this study, we use dropsonde data from reconnaissance aircraft, as well as “virtual sondes” from a turbulence-resolving simulation of an intense tropical cyclone, to critically analyze the diagnosis of drag coefficient CD at hurricane-force wind speeds. In particular, the “roll-off” of the drag coefficient, where CD decreases at 10-m wind speeds ¿ 35 m s−1, is called into question based on uncertainty due to relatively low sample size and a lack of robustness of the flux-profile at high winds. In addition, multiple factors appear to favor an underestimate of CD at hurricane-force winds relative to their true values, including uncertainty in the height of recorded dropsonde data, violation of Monin-Obukhov similarity theory near the eyewall, and the short vertical extent of the logarithmic layer. Due to these and other related sources of uncertainty, it is likely that a quantitative limit has been reached in inferring the specific values of u* and CD using the flux-profile method, while at the same time the potential for underestimation may cast doubt on the CD–U10 relationship inferred from this method at high winds.

The Use of the Odor Profile Method with an “Odor Patrol” Panel to Evaluate an Odor Impacted Site near a Landfill

A third-party-trained “Odor Patrol” program was conducted at a school that is about a one-mile distance from a landfill to clarify the odor nuisance problems from the landfill. Every 20 min from 6 to 9 a.m. on school days, the “Odor Profile Method” (OPM) was used with the landfill odor wheel to identify the odor type and intensity of each odor type. This study showed that an Odor Patrol using the OPM can accurately define odor nuisance changes over time and can be used as a method to confirm changes of odor nuisances in a field study. The Odor Patrol only found 13 data inputs of the 1000 data inputs (1.3%) for the 100-day odor monitoring with a landfill odor or trash odor that could cause odor complaints. The Odor Patrol data and the Odor Complaint data compared well. The OPM by an “Odor Patrol” could determine the contribution of the nuisance odors from 6 to 9 a.m. at the school site, about one mile away from the landfill. The study demonstrated a novel approach for odor monitoring by using the Odor Profile Method with an Odor Patrol. The OPM not only confirmed the mitigation of a landfill odor problem, but it also determined odor character, odor intensity, odor frequency and odor duration during this study period. “Landfill gas” was determined to be primarily a rotten vegetable odor with a secondary sewery/fecal odor of lower intensity, and “trash odors” were primarily a rancid and sweet odor with a secondary sewery/fecal and/or rotten vegetable odor of lower intensities generated from trash reaching the landfill. The order of intensity observed from high to low was: Trash odor (Rancid–Sweet) > Rotten vegetable > Sewery/Fecal > Rancid. Thus, trash odor is the major problematic odor from the landfill site. Quality assurance methods were used to remove local odors from the evaluation.

Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

The article reflects the possibilities of using the descriptor-profile method in modeling recipes of functional food products taking into account the consumer preferences. Preserved foods using sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. The simulation of the consumer preferences of the preserved product was carried out using a descriptor-profile method of tasting analysis. There were thirty-two features of descriptors identified for assessing organoleptic indicators and emotional customers’ perception of the product. A visual model of the consumer preferences of the preserved product was formed. The intensity and significance of each descriptor were determined. Influence of share of sprouted grain and malt extract on consumer preferences of preserved product was studied. Increasing the share of sprouted grain in the product reduced the coverage of the grain with the extract, the pallor and hardness of the grain, the intensity of brown color and the presence of malt-apple aroma. An "ideal" portrait of the product has been developed taking into account the strengths and weaknesses of the product, allowing to design organoleptic indicators at the stage of product development. High consumer preferences of the preserved product – a harmonious sweet taste with slight sourness, malt-apple-honey aroma, moderate grain hardness, lack of bitterness, – were achieved with 40% – 50% sprouted grain and 50% – 60% extract.

Evaluation of the quality of herodietic nutrition products from non-traditional types of flour using the descriptor-profile method

Новые пищевые продукты с улучшенными в сравнении с аналогичными традиционными продуктами, качественными и потребительскими характеристиками помогут обеспечить лучшее удовлетворение покупательских потребностей и повысить конкурентоспособность пищевой продукции в своем сегменте рынка. В этой связи разработка и производство востребованной, высококачественной, безопасной, конкурентоспособной пищевой продукции является актуальной задачей для разработчиков и производителей. Целью исследования является разработка панели индивидуальных сенсорных характеристик (дескрипторов), позволяющих описать наиболее значимые органолептические свойства разработанных пищевых продуктов геродиетического профиля из нетрадиционных видов муки для комплексной оценки качества, позиционирования и оценки конкурентоспособности. Объектами исследований явились лабораторные образцы пищевых продуктов, изготовленные на макаронном прессе Sandorina (Италия) из муки ячменной, гречневой, гороховой, чечевичной, нутовой с добавлением сушеной ламинарии, яичного порошка, витаминно-минерального комплекса. Органолептическая оценка полученных макаронных изделий проводилась по методике, описанной в ГОСТ ИСО 7304-94 «Крупка и макаронные изделия из твердой пшеницы» (органолептическая оценка кулинарных свойств спагетти). При разработке линейки дескрипторов и шкалы их интенсивности применяли дескрипторно-профильный метод (Flavour profile methods ISO 6564). С целью изучения вкусовых предпочтений потенциальных потребителей целевой группы выполнен сенсорный SWOT-анализ конкурентных аналогичных видов макаронных изделий. Определена панель из пятнадцати дескрипторов. Использование дескрипторно-профильного метода дегустационного анализа разработанных макаронных изделий геродиетического профиля из смеси муки зерновых и бобовых культур с добавлением ламинарии определило их высокие потребительские свойства, обеспечивающие требуемое высокое качество продукции и ее конкурентоспособность.