Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review

A methodological review in sensory analyses of chicken meat

The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase decisions and overall acceptability, sensory evaluation has often been underestimated and considered complementary to instrumental and/or chemical assessments. Sensory analysis includes different types of validated tests (discriminative, descriptive, and affective), applied depending on the purpose of the research study, requiring special attention in the sample preparation phase, in particular for nonhomogeneous products such as poultry meat, requiring reproducible cutting, cooking and presentation to the tasters. The aim of this paper is to review, critically assess and discuss sensory methods, standardized procedures and sample preparation tailored for chicken meat, through the literature from 2000 to 2023, with a section dedicated to ethical aspects that must be carefully considered when designing a sensory protocol. The target readers are both the research and the business communities, as the information can be widely applied for quality control, to develop new food products, to understand or drive preferences or, for example, to assess potential sensory differences among chickens fed with different diets. To the best of the authors' knowledge, this review represents a useful first guide for those approaching the sensory analysis of chicken meat.

Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel

The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.

Noncovalent Polyphenol-Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural diversity of the interaction partners and the corresponding variety of binding mechanisms, the determination of the distinct sensorial consequences and the correlation with molecular features is complicated. Well-documented examples include the attenuation of astringency elicited by tannins in the presence of polysaccharides or the precipitation of anthocyanins by cell-wall polysaccharides during fruit juice processing. The proposed mechanism suggests that there exist additional intricate interactions including ternary complexes. The analytical characterization of the formed complexes is difficult due to the reversible nature of these interactions.

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.

Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

Storage Time and Temperature on the Sensory Properties Broccoli

Typically, broccoli arrives at the store within 7-14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurchase. In this study, 100 consumers performed acceptance tests and a check-all-that-apply (CATA) section to characterize sensory changes in two cultivars of broccoli ('Diplomat' and 'Emerald Crown') stored at two temperatures (0 °C and 4 °C) over five time points: 0, 14, 21, 28, and 42 days. Due to quality degradation during storage, the overall liking of broccoli decreased regardless of holding temperature and variety. This was in accordance with a decrease in sweetness and an increase in bitterness intensity. However, there were differences between varieties in which Diplomat had more sensory changes at higher temperatures and only Emerald showed negative changes to its appearance in color. Lastly, the CATA data revealed the attributes responsible for modulating the consumer acceptance of broccoli such as tastes, colors and flavors (e.g., grassy, musty, dirt-like). This information can be used to better inform shelf-life determinations of broccoli. Additionally, these changes in taste, odor, texture, and color can inform those interested in investigating the biochemical processes related to broccoli storage.