Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users

BACKGROUND

The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties.

RESULTS

The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds.

CONCLUSION

A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar

Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle-fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54-4.07 and 1.71-1.86 Brix, respectively. According to the mean values for sensory evaluation, T ₂ was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle-fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential.

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Given the "native" nature of the product, obtained by cold-pressing, the development of a standardized methodology to evaluate and describe the sensory quality of HSOs is of the utmost importance. To this aim, 16 commercial HSOs were evaluated, covering the main differences in brands and sales channels. A trained panel developed a vocabulary to describe the HSO profile consisting of 44 attributes, and a practical sensory wheel was proposed to classify attributes in different clusters and according to sensory modality. A sensory profile sheet was developed including two color descriptors (yellow, green), seven main positive (sunflower/pumpkin seeds, nutty, toasted nutty, hay, sweet, bitter, and pungent), several secondary positive (herbs, coffee, tobacco, etc.), four main defects (rancid, paint, burnt, and fish), and other secondary negative descriptors (boiled vegetables, cucumber, etc.). Subsequently, specific training of the panelists was carried out, and a satisfactory performance level was reached. This study represents the first attempt to standardize the sensory quality and terminology of HSO.

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies. The designs of cross-cultural studies involve several limitations such as conceptual perception and linguistic and cultural differences in response style. These factors confine the validity and generalizability of such study models. In this study, we have combined linguistic and contextual perception together to generate consumer texture terminologies. Four focus groups discussions were conducted with consumers from nine different countries in English, Hindi, Mandarin, and Spanish. Vocabularies for sixteen texture terms were generated. Consumers provided a single consensus term that they typically use to describe contextual sensory perception. The results show that consumers use several terms to describe texture, and terms are very specific to product and related perception. The English translation of words like "snack", "texture", and other sensory texture terms are meaningless for non-English speaking cultures. Researchers are encouraged to validate (test) the structure of cross-cultural study models before application. Practical application: The findings of this study present a model which can be utilized to conduct cross-cultural research studies. The results can contribute to generate accurate consumer responses, acceptance, preference, and addressing consumers concerns. Food industries could leverage these by using our methodology in product development, finding consumer insights, effective communication, and products testing in international settings.

Brazilian and French sensory perception of complex cosmetic formulations: a cross-cultural study

OBJECTIVE

Brazil and France are two major beauty markets worldwide. Despite this, there is not much cross-information on sensory analysis of cosmetic products between both population of these countries. The objective of this study was to compare the sensory perception of cosmetic formulations between Brazilian and French assessors and establish cross-culturally preferences.

METHODS

For this, a total panel of 100 consumers of cosmetics evaluated four different products. The same protocol for the sensory analysis was followed in both countries.

RESULTS

The panellists were able to perceive differences in the products and the method proved to be repeatable in both countries. The presence of UV filters in the formulation was noticed and displeased both populations. Brazilians, although dissatisfied with the sensory aspect of the sunscreen, are willing to use it for its UV protection.

CONCLUSION

This work delivers important information on the sensory perception of cosmetics by people from different countries and brings important knowledge to develop products with textural properties that will be appreciated worldwide.

Development of chemical-based reference standards for rooibos and honeybush aroma lexicons

The honeybush sensory wheel was revised, using a large sample set (n = 585) comprising of the major commercial Cyclopia species, i.e. C. intermedia, C. subternata and C. genistoides. Only positive and negative aroma attributes were included in the wheel. Chemicals were identified to serve as reference standards for the honeybush (Cyclopia spp.) lexicon. Similarly, chemical-based reference standards were identified for the rooibos (Aspalathus linearis) lexicon. From a comprehensive literature search and gas chromatography-mass spectrometry analyses, chemicals were screened by an expert panel for their suitability in terms of typicality of the target aroma. Each chemical was evaluated in a 'base tea' and compared to a specific 'reference tea' exhibiting a high intensity of the target aroma. A total of 30 and 44 chemicals for rooibos and honeybush, respectively, were selected for validation by a trained panel. Descriptive sensory analysis was conducted to assign typicality and intensity scores for each chemical representing a target aroma attribute. Several chemicals were identified as suitable reference standards for the following aroma notes: isophorone ('rooibos-woody'), maltyl isobutyrate ('caramel'), cis-3-hexenol ('green grass'), 4-oxoisophorone ('seaweed') and 2,4,6-trichloroanisole ('musty/mouldy') for rooibos; and 2-acetyl-5-methylfuran ('woody'), levulinic acid ('fynbos-sweet'), maltyl isobutyrate ('caramel'), and 2-acetylpyrrole ('nutty') for honeybush.

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.

The Importance of Sensory Lexicons for Research and Development of Food Products

A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.