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The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them.
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Kessinger J, Earnhart G, Hamilton L, Phetxumphou K, Neill C, Stewart AC, Lahne J. Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843927] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- J’Nai Kessinger
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Grace Earnhart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Leah Hamilton
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Katherine Phetxumphou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Clinton Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
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Avramidou EV, Doulis AG, Petrakis PV. Chemometrical and molecular methods in olive oil analysis: A review. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13770] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Andreas G. Doulis
- Laboratory of Plant Biotechnology & Genomic Resources, Hellenic Agricultural Organisation “DEMETER"; Institute of Olive Tree, Subtropical Crops and Viticulture; Heraklion Greece
| | - Panos V. Petrakis
- Laboratory of Entomology; Institute of Mediterranean Forest Ecosystems; Athens Greece
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Borgogno M, Dinnella C, Iaconisi V, Fusi R, Scarpaleggia C, Schiavone A, Monteleone E, Gasco L, Parisi G. Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3402-3411. [PMID: 28000914 DOI: 10.1002/jsfa.8191] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Revised: 12/03/2016] [Accepted: 12/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal (HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined. RESULTS Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters. CONCLUSION The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Monica Borgogno
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, via delle Cascine 5, Firenze, Italy
| | - Caterina Dinnella
- Department of Agricultural, Food and Forest Systems Management (GESAAF), University of Florence, Via Donizetti 6, Firenze, Italy
| | - Valeria Iaconisi
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, via delle Cascine 5, Firenze, Italy
| | - Renzo Fusi
- Department of Agricultural, Food and Forest Systems Management (GESAAF), University of Florence, Via Donizetti 6, Firenze, Italy
| | - Claudia Scarpaleggia
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, via delle Cascine 5, Firenze, Italy
| | - Achille Schiavone
- Department of Veterinary Medicine, University of Turin, Grugliasco, Turin, Italy
| | - Erminio Monteleone
- Department of Agricultural, Food and Forest Systems Management (GESAAF), University of Florence, Via Donizetti 6, Firenze, Italy
| | - Laura Gasco
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Turin, Italy
| | - Giuliana Parisi
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, via delle Cascine 5, Firenze, Italy
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Lazo O, Claret A, Guerrero L. A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP). J SENS STUD 2016. [DOI: 10.1111/joss.12202] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oxana Lazo
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Anna Claret
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Luis Guerrero
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
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Symoneaux R, Guichard H, Le Quéré JM, Baron A, Chollet S. Could cider aroma modify cider mouthfeel properties? Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Comparison of methods for generating sensory vocabulary with consumers: A case study with two types of satiating foods. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hersleth M, Naes T, Guerrero L, Claret A, Recchia A, Dinnella C, Monteleone E. Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain. J SENS STUD 2013. [DOI: 10.1111/joss.12068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Tormod Naes
- Nofima AS; Osloveien 1, Pb 210 1431 Ås Norway
| | - Luis Guerrero
- IRTA-Monells; Institut de Recerca i Tecnologia Agroalimentàries, Food Technology; Finca Camps i Armet; Monells Spain
| | - Anna Claret
- IRTA-Monells; Institut de Recerca i Tecnologia Agroalimentàries, Food Technology; Finca Camps i Armet; Monells Spain
| | - Annamaria Recchia
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
| | - Caterina Dinnella
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
| | - Erminio Monteleone
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
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Masi C, Dinnella C, Barnabà M, Navarini L, Monteleone E. Sensory Properties of Under-Roasted Coffee Beverages. J Food Sci 2013; 78:S1290-300. [DOI: 10.1111/1750-3841.12211] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Accepted: 06/09/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Camilla Masi
- Dept. of Agricultural, Food and Forestry System Management; Unit of Food Science and Technology; Univ. of Florence, Via Donizetti 6; 50144 Florence; Italy
| | - Caterina Dinnella
- Dept. of Agricultural, Food and Forestry System Management; Unit of Food Science and Technology; Univ. of Florence, Via Donizetti 6; 50144 Florence; Italy
| | | | | | - Erminio Monteleone
- Dept. of Agricultural, Food and Forestry System Management; Unit of Food Science and Technology; Univ. of Florence, Via Donizetti 6; 50144 Florence; Italy
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Lee KYM, Paterson A, Piggott JR, Richardson GD. Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00099.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Santosa M, Abdi H, Guinard JX. A modified sorting task to investigate consumer perceptions of extra virgin olive oils. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.05.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Tu VP, Valentin D, Husson F, Dacremont C. Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.03.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Sensory food science in the changing society: Opportunities, needs, and challenges. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2008.10.007] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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JACK FRANCESR, PATERSON ALISTAIR, PIGGOTT JOHNR. Perceived texture: direct and indirect methods for use in product development. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1995.tb01939.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hersleth M, Berggren R, Westad F, Martens M. Perception of Bread: A Comparison of Consumers and Trained Assessors. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07123.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Narain C, Paterson A, Reid E. Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00020-x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Andani Z, Jaeger S, Wakeling I, MacFie H. Mealiness in Apples: Towards a Multilingual Consumer Vocabulary. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb15189.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Elmore JR, Heymann H. Perceptual maps of photographs of carbonated beverages created by traditional and free-choice profiling. Food Qual Prefer 1999. [DOI: 10.1016/s0950-3293(99)00028-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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23
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GUERRERO LLUIS, GOU PERE, ARNAU JACINT. DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI-TRAINED ASSESSORS. J SENS STUD 1997. [DOI: 10.1111/j.1745-459x.1997.tb00052.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Noronha R, Damásio M, Pivatto M, Negrillo B. Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures. Food Qual Prefer 1995. [DOI: 10.1016/0950-3293(94)p4212-o] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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JACK F, PIGGOTT J, PATERSON A. DISCRIMINATION OF TEXTURE AND APPEARANCE IN CHEDDAR CHEESE USING CONSUMER FREE-CHOICE PROFILING. J SENS STUD 1993. [DOI: 10.1111/j.1745-459x.1993.tb00211.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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