1
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Figueroa V, Bunger A, Ortiz J, Aguilera JM. Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:3141-3156. [PMID: 36249348 PMCID: PMC9542477 DOI: 10.1007/s10811-022-02848-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Affiliation(s)
- Valentina Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Andrea Bunger
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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2
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Barker S, Moss R, McSweeney MB. Identification of sensory properties driving consumers' liking of commercially available kale and arugula. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:198-205. [PMID: 34061358 DOI: 10.1002/jsfa.11346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/24/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy. CONCLUSION The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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3
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O'Brien R, Simon JE, Tepper BJ. How do trained panelists characterize baby leafy greens? A comparison of descriptive analysis and Napping. J Food Sci 2021; 87:396-414. [PMID: 34935130 DOI: 10.1111/1750-3841.15985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/26/2021] [Accepted: 10/28/2021] [Indexed: 11/29/2022]
Abstract
Baby leafy greens are one of the fastest growing segments of the salad green market. Baby leafy greens are generally more mild tasting than their fully-mature counterparts. Nevertheless, a diversity of plant species can be grown as baby greens, which exhibit a wide range of sensory attributes. Sensory profiles of baby leaf varieties have not been well described in the literature. This study aimed to describe the differences between several baby leafy green varieties from the plant family Brassicaceae and those which were non-Brassicaceae, and to compare two descriptive methods, traditional descriptive analysis (DA) and Napping, a rapid profiling technique. Both methods used the same trained panelists. In the first study, the panel (n = 11) developed a lexicon for and evaluated four samples grown in a controlled aeroponic environment. In the second study, 12 commercially available samples were evaluated with DA (n = 8) and Napping (n = 11). Panelists identified differences in the pungency, bitterness, and ''green'' attributes across all samples. Principal component analysis (PCA) was used to model associations between the samples and the sensory attributes. The PCA extracted three factors. PC1 ranged from pungent qualities to sweet/grassy, PC2 included green color, and PC3 included saltiness and sourness. The Napping showed similar sample separation (RV = 0.67), but included relevant textural terms (''chewy''; ''rubbery'') not used in the DA. The current lexicon can be applied to a large range of baby leafy greens. Napping showed good correspondence with DA and can be deployed with agricultural products where time and other resources may be limited. PRACTICAL APPLICATION: Sensory evaluation methods have traditionally been applied in the food industry with processed products.While traditional methods such as descriptive analysis have been used to profile products, rapid and inexpensive profiling methods should be screened for their value in describing agricultural products. The results of this study can be applied to breeding and grow-out programs to aid in optimization of the processing,storage, and quality control for the rapidly expanding baby leafy green market.
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Affiliation(s)
- Regina O'Brien
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA
| | - James E Simon
- Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA.,New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, New Jersey, USA
| | - Beverly J Tepper
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA
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4
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Effect of Light Characteristics on the Sensory Properties of Red Lettuce ( Lactuca sativa). Foods 2021; 10:foods10112660. [PMID: 34828940 PMCID: PMC8625271 DOI: 10.3390/foods10112660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/16/2022] Open
Abstract
Leafy green production in high tunnels (HTs) results in increased yields, improved visual quality, and extended production with polyethylene (poly) film and/or shade cloth coverings. However, altering visible and ultra-violet light with HT coverings may reduce phytochemicals, thus influencing plant pigmentation and taste. The objective of this study was to examine various HT coverings on the sensory perceptions, soil temperature, color, and anthocyanin accumulation of red leaf lettuce. The coverings included standard poly, standard poly with removal two weeks prior to harvest (movable), diffuse poly, clear poly, UV-A/B blocking poly (block), standard poly with 55% shade cloth, and the open field. A highly trained descriptive panel evaluated the samples using a scale from 0 (none) to 15 (extremely high) and determined a list of 20 sensory attributes. The color intensity attribute had the most differentiation between coverings, and the open field was higher (i.e., darker) than the others at 7.5 (p < 0.0001), followed by clear and movable coverings at 6.8, and the shade covering scored a 2. Strong relationships existed between both colorimetric (hue°) and anthocyanin analysis to panelist-based scores (R2 = 0.847 and 0.640, respectively). The initial crispness was similar for movable, standard, diffuse, and block coverings at 5.3 on average, which was higher than the open field at 4 (p < 0.01). The open field lettuce grew under cooler soil temperatures, which may have slowed down maturation and resulted in softer tissue. Based on this study, HT growers can implement specific coverings to cater to markets that value visual quality.
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5
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Patel M, Lee R, Merchant EV, Juliani HR, Simon JE, Tepper BJ. Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition. J Food Sci 2021; 86:3228-3239. [PMID: 34160060 DOI: 10.1111/1750-3841.15797] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/27/2021] [Accepted: 05/11/2021] [Indexed: 11/27/2022]
Abstract
Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC-MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, "Queenette Thai" (QT), "Sweet-Dani" (SD) lemon basil, and MC-9 (cinnamon basil) had strong anise, lemon, and cinnamon-like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB-22, CB-1, and CB-39 exhibited strong anise-like aroma and SB-17 had strong "general spice" aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice-citrus and cinnamon-like-anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB-1, and CB-39 associated with anise aroma and methyl chavicol; and MC-9 associated with the cinnamon-like aroma, methyl cinnamate. SB-17 and SB-22 associated with general spice aroma and were in close proximity to the spice-like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. PRACTICAL APPLICATION: Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.
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Affiliation(s)
- Meera Patel
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Rachel Lee
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Emily V Merchant
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - H Rodolfo Juliani
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA
| | - Jame E Simon
- Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA.,New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - Beverly J Tepper
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA
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Zhang W, Alseekh S, Zhu X, Zhang Q, Fernie AR, Kuang H, Wen W. Dissection of the domestication-shaped genetic architecture of lettuce primary metabolism. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2020; 104:613-630. [PMID: 32772408 DOI: 10.1111/tpj.14950] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 07/14/2020] [Accepted: 07/21/2020] [Indexed: 05/11/2023]
Abstract
Lettuce (Lactuca sativa L.) is an important vegetable crop species worldwide. The primary metabolism of this species is essential for its growth, development and reproduction as well as providing a considerable direct source of energy and nutrition for humans. Here, through investigating 77 primary metabolites in 189 accessions including all major horticultural types and wild lettuce L. serriola we showed that the metabolites in L. serriola were different from those in cultivated lettuce. The findings were consistent with the demographic model of lettuce and supported a single domestication event for this species. Selection signals among these metabolic traits were detected. Specifically, galactinol, malate, quinate and threonate were significantly affected by the domestication process and cultivar differentiation of lettuce. Galactinol and raffinose might have been selected during stem lettuce cultivation as an adaption to the local environments in China. Furthermore, we identified 154 loci significantly associated with the level of 51 primary metabolites. Three genes (LG8749721, LG8763094 and LG5482522) responsible for the levels of galactinol, raffinose, quinate and chlorogenic acid were further dissected, which may have been the target of domestication and/or affected by local adaptation. Additionally, our findings strongly suggest that human selection resulted in reduced quinate and chlorogenic acid levels in cultivated lettuce. Our study thus provides beneficial genetic resources for lettuce quality improvement and sheds light on the domestication and evolution of this important leafy green.
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Affiliation(s)
- Weiyi Zhang
- Key Laboratory of Horticultural Plant Biology (MOE), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, 430070, China
| | - Saleh Alseekh
- Max-Planck-Institute of Molecular Plant Physiology, Am Muehlenberg 1, Potsdam-Golm, 14476, Germany
- Center of Plant Systems Biology and Biotechnology, Plovdiv, 4000, Bulgaria
| | - Xiang Zhu
- Thermo Fisher Scientific, Shanghai, 201206, China
| | - Qinghua Zhang
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, China
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Muehlenberg 1, Potsdam-Golm, 14476, Germany
- Center of Plant Systems Biology and Biotechnology, Plovdiv, 4000, Bulgaria
| | - Hanhui Kuang
- Key Laboratory of Horticultural Plant Biology (MOE), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, 430070, China
| | - Weiwei Wen
- Key Laboratory of Horticultural Plant Biology (MOE), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, 430070, China
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7
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Cano-Lamadrid M, Tkacz K, Turkiewicz IP, Clemente-Villalba J, Sánchez-Rodríguez L, Lipan L, García-García E, Carbonell-Barrachina ÁA, Wojdyło A. How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? Foods 2020; 9:foods9091213. [PMID: 32883021 PMCID: PMC7555974 DOI: 10.3390/foods9091213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/24/2020] [Accepted: 08/28/2020] [Indexed: 01/25/2023] Open
Abstract
The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping®, descriptive sensory analysis, and consumer studies were conducted. Napping® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.
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Affiliation(s)
- Marina Cano-Lamadrid
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Karolina Tkacz
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Igor Piotr Turkiewicz
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Jesús Clemente-Villalba
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Lucía Sánchez-Rodríguez
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Leontina Lipan
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Elena García-García
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Aneta Wojdyło
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
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8
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Carneiro RCV, Duncan SE, O'Keefe SF, Yin Y, Neill CL, Zhang B. Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00124] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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9
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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods 2020; 9:foods9080980. [PMID: 32718026 PMCID: PMC7466268 DOI: 10.3390/foods9080980] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.
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10
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Sharma C, Chambers E, Jayanty SS, Sathuvalli Rajakalyan V, Holm DG, Talavera M. Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. J SENS STUD 2020. [DOI: 10.1111/joss.12577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Chetan Sharma
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Sastry S. Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | | | - David G. Holm
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | - Martin Talavera
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
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11
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Godoy RCB, Chambers E, Yang G. Development of a preliminary sensory lexicon for mate tea. J SENS STUD 2020. [DOI: 10.1111/joss.12570] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas
| | - Gongshun Yang
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas
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12
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Li C, Zong B, Guo H, Luo Z, He P, Gong S, Fan F. Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 227:117697. [PMID: 31699592 DOI: 10.1016/j.saa.2019.117697] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 10/15/2019] [Accepted: 10/24/2019] [Indexed: 06/10/2023]
Abstract
White tea is a special tea product with increasing market demand. The assessment of white tea quality is mainly based on panel sensory by sensory evaluation experts, which is time costly and is limited by many uncertainties. This study established a rapid and accurate method for classification of white teas produced from buds and young leaves and that produced from mature leaves and shoots using near-infrared spectroscopy (NIR). Back propagation neural network modelling and support vector machine (SVM) modelling were compared with six pre-processing methods. The best performance was provided by SVM with particle swarm optimization combined with Savitzky-Golay filter pre-processing method, achieving the accuracy of 98.92% in test samples. The NIR-related chemical compounds of two categories of white teas produced from fresh leaves with different maturity were analyzed, including catechins, alkaloids, amino acids and flavonol glycosides. Compared with chemical component concentration, NIR absorbance had a distinct advantage in quick classification of white teas based on the principal components analysis. In addition, the sensory characteristics of two categories white teas produced from fresh leaves with different maturity were also assessed by panelist. The result showed that characteristics of "umami-like" and "smooth" were more likely present in white teas produced from buds and young leaves, while "woody" and "coarse" characteristics were usually present in white teas produced from mature leaves and shoots. Thus, NIR technique is a rapid and reliable method for discrimination of white teas produced from fresh leaves with different maturity, and is a potential method to discriminate sensory characteristics of white teas.
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Affiliation(s)
- Chunlin Li
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China
| | - Bangzheng Zong
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China
| | - Haowei Guo
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China
| | - Zhou Luo
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China
| | - Puming He
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China
| | - Shuying Gong
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China.
| | - Fangyuan Fan
- Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China.
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13
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Swegarden H, Stelick A, Dando R, Griffiths PD. Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica (Brassica oleracea) Improvement. J Food Sci 2019; 84:3746-3762. [PMID: 31681987 DOI: 10.1111/1750-3841.14831] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/12/2019] [Accepted: 09/03/2019] [Indexed: 12/24/2022]
Abstract
Plant breeders working with new or underrepresented horticultural crops often have minimal sensory resources available to aid in the breeding and selection of new varieties. Kale (Brassica oleracea var. acephala) is a recently popularized horticultural crop in Western markets, however, plant breeding programs have little knowledge regarding the underlying sensory characteristics motivating this trend. We employed a multilayered, sensory-driven approach to understand the inherent consumer values, sensory attributes, and consumer preferences for kale types currently available on the market and novel genotypes from the Cornell AgriTech vegetable breeding program. Underlying consumer values related to storability, health and wellbeing, and sensory characteristics were identified through Qualitative Multivariate Analysis (QMA). A trained descriptive panel developed a lexicon of 44 sensory attributes common within kale germplasm, 21 of which exhibited significant differences among the 15 tested kale genotypes. Following a consumer test, four clusters of kale consumers were identified with agglomerative hierarchical clustering (AHC) and external preference mapping was used to connect consumer hedonic scores with descriptive data. Consumers demonstrated a preference for familiar kale types (that is, curly types), while new test hybrids scored favorably within flavor and appearance modalities. Preference mapping highlighted the utility of plant breeding in developing products to expand the existing sensory space. This work provides important resources for horticultural crop selection efforts, and it serves as a strategic model for breeding programs working with new or unfamiliar traits. PRACTICAL APPLICATION: Plant breeders are responsible for selecting and improving traits that influence consumer acceptance, including quality traits such as appearance and flavor. Understanding the relative importance of sensory characteristics and the variation of these sensory characteristics can help plant breeders prioritize these traits within their program. We have developed a standardized sensory lexicon for kale and related leafy Brassicas, identified variation for texture and flavor in our breeding program, and gained a better understanding of consumer preferences to guide future breeding efforts.
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Affiliation(s)
- Hannah Swegarden
- Horticulture Section, School of Integrative Plant Science, Cornell AgriTech at NYSAES, Cornell Univ., Geneva, NY, U.S.A
| | - Alina Stelick
- Sensory Evaluation Center, Dept. of Food Science, Cornell Univ., Ithaca, NY, U.S.A
| | - Robin Dando
- Sensory Evaluation Center, Dept. of Food Science, Cornell Univ., Ithaca, NY, U.S.A
| | - Phillip D Griffiths
- Horticulture Section, School of Integrative Plant Science, Cornell AgriTech at NYSAES, Cornell Univ., Geneva, NY, U.S.A
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Batziakas KG, Talavera M, Swaney-Stueve M, Rivard CL, Pliakoni ED. Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach. J Food Sci 2019; 84:2261-2268. [PMID: 31313301 DOI: 10.1111/1750-3841.14710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 05/03/2019] [Accepted: 05/17/2019] [Indexed: 11/28/2022]
Abstract
The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. "Corvair" was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. PRACTICAL APPLICATION: Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.
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Affiliation(s)
- Konstantinos G Batziakas
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Martin Talavera
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Marianne Swaney-Stueve
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Cary L Rivard
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 35230 West 135th Street, Olathe, KS, 66061, USA
| | - Eleni D Pliakoni
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
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Monteiro A, Costa P, Loureiro JM, Rodrigues AE. Flavor Engineering–A Methodology To Predict Sensory Qualities of Flavored Products. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b00527] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana Monteiro
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - Patrícia Costa
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - José Miguel Loureiro
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - Alírio E. Rodrigues
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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Onyeoziri IO, Kinnear M, de Kock HL. Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2231-2242. [PMID: 28981142 DOI: 10.1002/jsfa.8710] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The younger generation of South Africans generally do not consume traditional meals prepared using African green leafy vegetables, primarily because they are regarded as bitter, "poverty" foods. Canning of these vegetables could create value-added products that can be sold in the commercial market. Descriptive sensory evaluation and consumer acceptance testing with young females were used to assess the potential of such products. RESULTS The sensory attributes of amaranth, cleome and cowpea leaves canned in brine and in a cream sauce were described using 21 attributes grouped by aroma, taste, texture/mouthfeel and aftertaste. Amaranth and Swiss chard products were described as sweet with a popcorn-like aroma. Cleome products were described as bitter, sour, pungent, chemical-tasting, astringent, sandy with a metallic mouthfeel and strong aftertaste. Cowpea products were described as having woody and tobacco aromas as well as a chewy and cohesive texture. Among the products canned with a cream sauce, young female consumers preferred amaranth and Swiss chard; cowpea was less liked, while cleome was least liked. CONCLUSIONS Canned amaranth leaves have potential as a commercial product that may be well liked by young consumers. The cowpea leaves product has consumer potential, but the formulation needs revision, while canned cleome leaves need further research work. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Hatfield, Pretoria, South Africa
| | - Marise Kinnear
- Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Hatfield, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Hatfield, Pretoria, South Africa
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Hiscock L, Bothma C, Hugo A, Van Biljon A, Jansen Van Rensburg WS. Overall liking and sensory profiling of boiled Amaranthusleaves using the Check-all-that-apply question. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1464521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lucil Hiscock
- Department of Consumer Sciences, University of the Free State, Bloemfontein, South Africa
| | - Carina Bothma
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Arnold Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Angeline Van Biljon
- Department of Plant Sciences (Plant Breeding), University of the Free State, Bloemfontein, South Africa
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18
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Belisle C, Adhikari K, Chavez D, Phan UTX. Development of a lexicon for flavor and texture of fresh peach cultivars. J SENS STUD 2017. [DOI: 10.1111/joss.12276] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Koushik Adhikari
- Department of Food Science and Technology; University of Georgia; Griffin Georgia
| | - Dario Chavez
- Department of Horticulture; University of Georgia; Griffin Georgia
| | - Uyen Thuy Xuan Phan
- Department of Food Science and Technology; University of Georgia; Griffin Georgia
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19
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Talavera M, Chambers DH. Flavor lexicon and characteristics of artisan goat cheese from the United States. J SENS STUD 2016. [DOI: 10.1111/joss.12239] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Martin Talavera
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
| | - Delores H. Chambers
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
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20
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Pense-Lheritier AM, Vallet T, Aubert A, Courne MA, Lavarde M. Descriptive Analysis of A Complex Product Space: Drug-Beverage Mixtures. J SENS STUD 2016. [DOI: 10.1111/joss.12196] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Thibault Vallet
- EBInnov; Ecole de Biologie Industrielle; 95000 Cergy-Pontoise France
| | - Arnaud Aubert
- Département de neuroscience; Université de Tours; Tours France
| | | | - Marc Lavarde
- EBInnov; Ecole de Biologie Industrielle; 95000 Cergy-Pontoise France
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Szychowski PJ, Frutos MJ, Burló F, Pérez-López AJ, Carbonell-Barrachina ÁA, Hernández F. Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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22
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Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers. BEVERAGES 2015. [DOI: 10.3390/beverages1010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Beck TK, Jensen S, Bjoern GK, Kidmose U. The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica
Vegetables. J SENS STUD 2014. [DOI: 10.1111/joss.12094] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tove K. Beck
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 5792 Aarslev Denmark
| | - Sidsel Jensen
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 5792 Aarslev Denmark
| | | | - Ulla Kidmose
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 5792 Aarslev Denmark
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Vázquez-Araújo L, Nuncio-Jáuregui PN, Cherdchu P, Hernández F, Chambers E, Carbonell-Barrachina ÁA. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12472] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laura Vázquez-Araújo
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
- Department of Chemical Engineering; University of Vigo; 32004 Ourense Spain
| | - Paloma N. Nuncio-Jáuregui
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Panat Cherdchu
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Francisca Hernández
- Department of Vegetal Production; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Edgar Chambers
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Ángel A. Carbonell-Barrachina
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
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Affiliation(s)
| | - Gail V. Civille
- Sensory Spectrum, Inc.; 554 Central Ave New Providence NJ 07974
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26
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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules 2013; 18:4887-905. [PMID: 23698038 PMCID: PMC6269959 DOI: 10.3390/molecules18054887] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 04/12/2013] [Accepted: 04/19/2013] [Indexed: 11/17/2022] Open
Abstract
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.
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Miller AE, Chambers E, Jenkins A, Lee J, Chambers DH. Defining and characterizing the “nutty” attribute across food categories. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.04.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Di Donfrancesco B, Koppel K, Chambers E. An Initial Lexicon for Sensory Properties of Dry Dog Food. J SENS STUD 2012. [DOI: 10.1111/joss.12017] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- B. Di Donfrancesco
- The Sensory Analysis Center; Department of Human Nutrition, Justin Hall; Kansas State University; Manhattan KS 66506-1407
| | - K. Koppel
- The Sensory Analysis Center; Department of Human Nutrition, Justin Hall; Kansas State University; Manhattan KS 66506-1407
| | - E. Chambers
- The Sensory Analysis Center; Department of Human Nutrition, Justin Hall; Kansas State University; Manhattan KS 66506-1407
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Chambers E, Lee J, Chun S, Miller AE. Development of a Lexicon for Commercially Available Cabbage (Baechu
) Kimchi. J SENS STUD 2012. [DOI: 10.1111/joss.12015] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Edgar Chambers
- Department of Human Nutrition; Kansas State University; Justin Hall Manhattan KS 66506
| | - Jeehyun Lee
- Department of Food Science; Drexel University; Philadelphia PA
| | - Soonsil Chun
- Department of Food and Nutrition; Sunchon National University; Jeollanam-do South Korea
| | - Ashley E. Miller
- Department of Human Nutrition; Kansas State University; Justin Hall Manhattan KS 66506
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Arias-Carmona M, Romero-Rodríguez M, Muñoz-Ferreiro N, Vázquez-Odériz M. Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops. J SENS STUD 2012. [DOI: 10.1111/joss.12013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M.D. Arias-Carmona
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; 27002 Lugo Spain
| | - M.A. Romero-Rodríguez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; 27002 Lugo Spain
| | - N. Muñoz-Ferreiro
- Department of Statistics and Operative Investigation; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; Lugo Spain
| | - M.L. Vázquez-Odériz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; 27002 Lugo Spain
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Pensé-Lhéritier AM, Koehl L, Lavarde M, Gagnaire S, Vie K. Contribution of the Sensorial Evaluation of Velvet Fabric in Cosmetic Emulsions to the Sensorial Universe. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00400.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Ludovic Koehl
- Ecole Nationale Supérieure des Arts et Industries Textiles; Roubaix; France
| | - Marc Lavarde
- Ecole de Biologie Industrielle; 32 Boulevard du Port; 95000; Cergy-Pontoise; France
| | | | - Katell Vie
- Laboratoires Clarins; Cergy-Pontoise; France
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33
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Torre P, Arana I, Ortigosa M, Ibáñez FC. Search and Validation of Acidity References in Sensory Evaluation of Pepper. J SENS STUD 2012. [DOI: 10.1111/joss.12003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paloma Torre
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - Inés Arana
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - María Ortigosa
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - Francisco C. Ibáñez
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
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BETT-GARBER K, LEA J, CHAMPAGNE E, MCCLUNG A. WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2011.00368.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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PHAN UYENT, NGUYEN DZUNGH. FLAVOR OF COOKED CATFISH (PANGASIUS HYPOPHTHALMUS) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN-TO-THAWED. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00363.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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VÁZQUEZ-ARAÚJO LAURA, CHAMBERS DELORES, CARBONELL-BARRACHINA ÁNGELA. DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00364.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina A. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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38
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ADHIKARI KOUSHIK, CHAMBERS IV EDGAR, MILLER RHONDA, VÁZQUEZ‐ARAÚJO LAURA, BHUMIRATANA NATNICHA, PHILIP CHRISLY. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00356.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- KOUSHIK ADHIKARI
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan 66506, KS
| | - EDGAR CHAMBERS IV
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan 66506, KS
| | - RHONDA MILLER
- Department of Animal Science, Meat Science Section, Texas A&M University, College Station, TX
| | - LAURA VÁZQUEZ‐ARAÚJO
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan 66506, KS
| | - NATNICHA BHUMIRATANA
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan 66506, KS
| | - CHRISLY PHILIP
- Department of Animal Science, Meat Science Section, Texas A&M University, College Station, TX
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Talavera-Bianchi M, Chambers DH, Chambers E, Adhikari K, Carey EE. Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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FOULADKHAH ALIYAR, BUNNING MARISA, STONE MARTHA, STUSHNOFF CECIL, STONAKER FRANK, KENDALL PATRICIA. CONSUMER HEDONIC EVALUATION OF EIGHT FRESH SPECIALTY LEAFY GREENS AND THEIR RELATIONSHIP TO INSTRUMENTAL QUALITY ATTRIBUTES AND INDICATORS OF SECONDARY METABOLITES. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00334.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Vázquez-Araújo L, Koppel K, Chambers IV E, Adhikari K, Carbonell-Barrachina AA. Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2035] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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HAYAKAWA FUMIYO, KAZAMI YUKARI, WAKAYAMA HIDETO, OBOSHI RUTSU, TANAKA HIROYUKI, MAEDA GOU, HOSHINO CHIAKI, IWAWAKI HIDEKAZU, MIYABAYASHI TETSUO. SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00313.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Oupadissakoon C, Chambers E, Kongpensook V, Suwonsichon S, Yenket R, Retiveau A. Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1081-1088. [PMID: 20355150 DOI: 10.1002/jsfa.3925] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Sweet tamarind is a major edible fruit and flavoring ingredient particularly in south-east and southern Asia. Little research has focused on the fruit and almost nothing is known of its particular sensory properties. The aims of this research were to develop a lexicon for describing sweet tamarind, to compare varieties grown in Thailand, determine if orchard impacts sensory properties, and determine consumer acceptance of the varieties. RESULTS A descriptive sensory lexicon of 25 terms was developed and six varieties were grouped into three clusters based on their sensory properties. The clusters appear to represent varieties that differ in their dark fruity notes and firm, fibrous texture. Generally, the orchard in which the plants were grown had little effect on sensory properties. In general, Sithong was liked by consumers along with Kunthee and Pragaithong. Intapalum was liked less but one small segment of consumers disliked Sithong and liked the Intapalum variety more. CONCLUSIONS This research provides a foundation for further sensory and consumer research on sweet tamarind varieties by providing the initial data on the sensory properties of sweet tamarind, a lexicon that can be used for future research, and information on the consumer acceptance of tamarind varieties.
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Affiliation(s)
- Chintana Oupadissakoon
- Department of Product Development, Kasetsart University, 50 Paholyothin Road, Jatujak, Bangkok 10900, Thailand
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Talavera-Bianchi M, Adhikari K, Chambers IV E, Carey EE, Chambers DH. Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi). J Food Sci 2010; 75:S173-81. [DOI: 10.1111/j.1750-3841.2010.01585.x] [Citation(s) in RCA: 13] [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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