Sensory characteristics of antioxidant extracts from Uruguayan native plants: influence of deodorization by steam distillation

Polyphenolic-rich antioxidant extracts from native plants have potential applications as ingredients in functional foods; however, their intense characteristic flavour is a major limitation to their application. In this context, the aim of the present work was to evaluate the influence of steam distillation on the sensory and physicochemical characteristics of extracts of five native Uruguayan plants (Acca sellowiana, Achyrocline satureioides, Aloysia gratisima, Baccharis trimera and Mikania guaco). Aqueous extracts from the five native plants were obtained. Steam distillation was used to produce two types of deodorized extracts: extracts from deodorized leaves and extracts deodorized after the extraction. The extracts were characterized in terms of their total polyphenolic content and antioxidant activity (using 2,2-diphenyl-1-picryl-hydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid methods). A trained assessor panel evaluated characteristic odour, characteristic flavour, bitterness and astringency of the extracts. The total polyphenolic content of the extracts ranged from 112.4 to 974.4 mg/100 mL, whereas their antioxidant capacity ranged from 9.6 to 1008.7 mg vitamin C equivalents/100 mL, depending on the type of extract and the method being considered. Steam distillation was effective in reducing the characteristic odour and flavour of the extracts, without causing large changes in their polyphenolic content and antioxidant activity. In general, in terms of sensory characteristics, steam distillation performed on the extracts gave better results than when performed on the leaves; whereas the opposite trend was found for polyphenolic content and antioxidant activity. Results suggested that steam distillation could be a promising low-cost procedure for the production of antioxidant extracts for food products.

Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs

BACKGROUND

An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question.

RESULTS

Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics.

CONCLUSION

Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies.

Freshness evaluation of refreshing creams: influence of two types of peppermint oil and emulsion formulation

The aim of the present work was to study the influence of emulsion composition and two types of peppermint oil (common and dementholated) on freshness perception (skin feel) of refreshing creams, as evaluated by trained assessors and two consumer panels. Both common peppermint oil (PO) and dementholated peppermint oil (DPO) were added in a 1% concentration to two base emulsions formulated with high (emulsion A) and low (emulsion B) concentration of apolar components. The samples' freshness was evaluated by a panel of trained assessors and by consumers. Results showed that the freshness sensation was higher when formulation B was considered, which indicates that its low proportion of apolar components might have enhanced peppermint oil liberation and penetration into the skin, increasing freshness perception. On the other hand, no significant differences in freshness intensity after 5 min of application were found between creams formulated containing DPO or PO, suggesting that other components different from menthol might have contributed to the immediate perception of freshness. Results from the present work showed that emulsion formulation has a great effect on freshness perception, suggesting that different formulations should be considered and tested when developing refreshing cosmetics.

Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program

BACKGROUND

Traditionally, breeding research has been focused on increasing yield and fruit size, improving resistance to diseases, behaviour during transport and increasing postharvest shelf-life. However, consumers' liking is one of the biggest challenges for strawberry breeding programs. In this context, the aim of the present work was to evaluate the application of a check-all-that-apply (CATA) question to study consumers' perception of new strawberry cultivars.

RESULTS

Average liking scores were low for a highly appreciated product like strawberries, which could be explained considering unfavourable weather conditions prior to harvest. However, despite the small differences in overall liking scores, significant differences were found in the frequency in which 14 out of the 22 terms of the CATA question were used to describe samples. This suggests that the evaluated CATA question was able to detect differences in consumers' perception of the sensory characteristics of the evaluated cultivars. Moreover, a significant correlation was found between laboratory analyses (firmness, colour, soluble solids and acidity) and consumers' responses to the CATA question, which indicates their validity.

CONCLUSIONS

Considering results from the present study, the use of CATA questions could be a simple and interesting methodology to gain insight into consumers' perception of different fruit cultivars.

Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics

Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such as packaging might have a key role on determining consumers' purchase decisions regarding functional foods. The aims of the present work were to study the influence of different package attributes on consumer willingness to purchase regular and functional chocolate milk desserts; and to assess if the influence of these attributes was affected by consumers' level of involvement with the product. A conjoint analysis task was carried out with 107 regular milk desserts consumers, who were asked to score their willingness to purchase of 16 milk dessert package concepts varying in five features of the package, and to complete a personal involvement inventory questionnaire. Consumers' level of involvement with the product affected their interest in the evaluated products and their reaction towards the considered conjoint variables, suggesting that it could be a useful segmentation tool during food development. Package colour and the presence of a picture on the label were the variables with the highest relative importance, regardless of consumers' involvement with the product. The importance of these variables was higher than the type of dessert indicating that packaging may play an important role in consumers' perception and purchase intention of functional foods.