DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI-TRAINED ASSESSORS

Qualitative behavioral assessment of dogs with acute pain

Free Choice Profiling (FCP) methodology allows observers to qualitatively assess animal behavior using their own vocabulary. This study aims to investigate the ability of 3 different observer groups to recognize pain-related emotions in 20 dogs using FCP methodology, and to compare FCP data with the Glasgow Composite Pain Scale-Short Form (GCPS- SF) scores. The observer groups consisted of 10 dog owners, 10 veterinary students and 10 veterinarians. Ten healthy ("healthy") dogs and 10 dogs showing clinical signs of pain ("pain") were filmed, and the resulting 20 footages were shown to observers who were blind to the pain-related nature of the study. All observers described and scored animals' emotional expression using FCP; then, students and veterinarians scored all dogs using GCPS- SF. FCP data were analyzed using Generalized Procrustes Analysis (GPA). Spearman correlation coefficient (ρ) was used to determine the correlation among observer groups' FCP scores of the first two FCP dimensions (DIM1 and DIM2), and to compare GCPS-SF scores with FCP scores for the students and veterinarian observer groups. Each observer group reached a significant (p < 0.001) good consensus profile. "Healthy" dogs were mainly described as "quiet" and "lively", while the majority of "pain" dogs were considered "in pain" and "suffering". The correlation among FCP scores was high between owners' DIM1 and students' DIM1 (ρ = -0.86), owners' DIM2 and students' DIM2 (ρ = 0.72) and students' DIM2 and vets' DIM1 (ρ = 0.70). The correlation between GCPS-SF scores and FCP scores was high for students' DIM2 (ρ = 0.77) and for veterinarians' DIM1 (ρ = 0.92). Qualitative methods such as FCP could be used in association with semi-quantitative methods to evaluate the effect of pain on animal emotional expression. Observers' cultural background and personal experience did not substantially affect qualitative behavioral assessment in dogs with acute somatic pain.

Effect of Product Involvement on Panels' Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer

The aim of this study was to compare the performance of two semi-trained panels with different degrees of self-reported beer involvement in terms of beer consumption pattern. The two panels were beer non-drinkers (indicating willingness to taste beer) and craft-style beer drinkers. Eleven modified beer samples were evaluated during three separate tasks by both panels. The tasks were (1) a vocabulary generation on a sample level, (2) an attribute identification task with a list of attributes to choose from, and (3) a descriptive analysis. The performance of the two panels was evaluated and compared using three parameters, as follows: Descriptive similarity, attribute knowledge similarity, and perceptual similarity. The results showed that the craft-style beer drinkers generated the most precise vocabulary and correctly identified more attributes, compared to the beer non-drinkers. Furthermore, the sample sensory spaces generated by the two panels were different before the training period, but were perceptually similar post training. To conclude, the beer consumption pattern influenced all aspects of panel performance before training, with the craft-style panel performing better than the non-drinkers panel. However, the panels' performance became more similar after a short period of training sessions.

Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces

Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant‐based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes.

Practical Application

Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.

Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor

Understanding almond flavor, in terms of both sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various odorants, and the use of descriptive sensory analysis for sweet almonds. Flavor development and off-flavors in almonds due to rancidity is also explored. The review examines the existing methods used to assess common nonvolatile as well as volatile indicators of lipid oxidation in almonds and the correlation of these indicators with consumer acceptance. Recent research on the relationship among volatile profile, rancidity indicators, and consumer acceptance is presented.

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists

BACKGROUND

Sensory drivers of liking in foreign food markets are difficult to identify because the expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in the perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists versus 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate-all-that-apply (RATA) tests. Regional differences between the EC and NC groups were also investigated.

RESULTS

Sensory representations of the six Kimchi stew samples were similar between the Korean trained and Chinese consumer panels. Use of simple sensory RATA terms was similar among the groups. However, EC, who have a daily diet with mild flavors, associated consumer terms with negative connotations, such as odd flavor and sharp, with burning sensation and seasoning, implying the influence of regional food cultures.

CONCLUSION

RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. The inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help with the understanding of foreign consumers' verbal expressions. © 2018 Society of Chemical Industry.

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

Composition and properties of virgin pistachio oils and their by-products from different cultivars

Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55-74%), phytosterols (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils.

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Almonds modify their properties during toasting due to the high temperatures reached. The aim of this study was to evaluate the physico-chemical and sensory property changes in shelled almonds, Desmayo Largueta variety harvested in Tarragona (Spain) and toasted at 200 and 220°C. Internal tem perature and moisture content were determined in almonds during toasting, and fatty acid composi tion, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory analysis after a year of storage. There was a delay in the internal temperature increase of the almonds between 120 and 130 °C, which coincided with the period of maximum rate of water evaporation. There was no significant variation in the fatty acid composition of the almond oil during toasting. The peroxide value of almond oil had a slight increase from 6 min at 220°C and from 8 min at 200°C, reaching a maximum at 10 min. Rancidity after a year of storage increased up to 8 min and then decreased. The maximum crispiness was obtained at the end of the period of a maximum rate of water evaporation: between 6 and 8 min of toasting at 220 °C and between 8 and 10 min of toasting at 200°C. Over-toasting produced an antioxidant effect in the product, but decreased sweetness and increased bitterness and grittiness.

Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

Rapid sensory-directed methodology for the selection of high-quality aroma wines

BACKGROUND

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi-trained panel and most distinctive samples were screened by gas chromatography-olfactometry (GC-O).

RESULTS

Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. β-Damascenone, 3-mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively.

CONCLUSIONS

The categorisation task followed by flash profiling and GC-O analysis was shown to be a rapid and effective sensory-directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry.

Sensory Evaluation of Walnut: An Interlaboratory Study

This work summarizes an interlaboratory study on full sensory profiling designed with the aim of finding some key attributes relevant to describe the sensory quality of walnuts. The study compared descriptive sensory profiling by different laboratories in different countries (Spain, France and Italy) Three trained panels in those European countries in the characterization of walnuts were used. Samples of walnuts belonging to different cultivars were harvested from experimental fields and some commercial lots. Multivariate methods (generalized procrustes analysis and varclus procedure) of analysis were used for extracting useful sensory information about the products and the variability between the panels. The descriptive profiles generated by the panels independently showed some analogies and provided similar product classification.

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

Impact of almond form and moisture content on texture attributes and acceptability

The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and natural whole) conditioned at 4 different moisture levels, to measure liking of a subset of these products, and to compare the sensory texture measurements with consumer liking ratings. Thirteen panelists trained to evaluate almond texture rated the texture attributes of the 20 almond samples. A panel of 113 almond consumers rated their liking of a subset of 8 of these almonds. Compared with the whole almonds, sliced and slivered almonds had less hardness, less crunchiness, less cohesiveness, less tooth packing, and required fewer chews and swallows to consume. Compared with slivered almonds, sliced almonds were more powdery, had more surface roughness, more loose particles, and were crisper. Compared with slivered almonds, sliced almonds were less hard, broke into fewer pieces, had less moistness and cohesiveness of mass, less fatty film, and required fewer chews and fewer swallows to consume. Dry roasted almonds were generally harder, more crisp, more crunchy, and produced more loose particles than natural almonds, which were, in turn, more hard, crisp, and crunchy than blanched almonds. As moisture content increased, moistness of mass and cohesiveness of mass increased. Crispness, number of pieces, hardness, crunchiness, persistence of crunch, and particulate mass decreased with increasing moisture content. Consumer texture liking ratings were highly positively correlated with the attributes crispness, crunchiness, and persistence of crunch.

PRACTICAL APPLICATION

In addition to roasting and blanching, water content of almonds is important for key texture properties. Almond producers can use this information to provide customers with almonds having texture properties important to consumers.