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Welke JE, Hernandes KC, Lago LO, Silveira RD, Marques ATB, Zini CA. Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques. J Chromatogr A 2024; 1734:465264. [PMID: 39181094 DOI: 10.1016/j.chroma.2024.465264] [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: 03/27/2024] [Revised: 08/11/2024] [Accepted: 08/13/2024] [Indexed: 08/27/2024]
Abstract
Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.
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Affiliation(s)
- Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil.
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Laura Oliveira Lago
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Rafaela Diogo Silveira
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | | | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
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2
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Bless I, Bastian SEP, Gould J, Yang Q, Wilkinson KL. Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Res Int 2024; 190:114574. [PMID: 38945565 DOI: 10.1016/j.foodres.2024.114574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 05/26/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.
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Affiliation(s)
- Ishka Bless
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Susan Elaine Putnam Bastian
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia
| | - Joanne Gould
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Qian Yang
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK
| | - Kerry Leigh Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia.
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Lara SW, Tsiami A. A Lexicon of Descriptive Sensory Terms for Peas ( Pisum sativum L.): A Systematic Review. Foods 2024; 13:2290. [PMID: 39063374 PMCID: PMC11276475 DOI: 10.3390/foods13142290] [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: 06/12/2024] [Revised: 07/18/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
BACKGROUND The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of meat analogues and the popularisation of animal-protein-free diets. Peas are considered a great source of protein and dietary fibre and are not depicted as allergenic, making them a good replacement ingredient for other legumes such as soy. Peas are also considered good for the environment, mainly due to their nitrogen fixation capabilities. Despite the above benefits, sensory quality is still a limiting factor in increasing consumer acceptance of peas and pea-derived products. RESULTS This review has been conducted in accordance with the Joanna Brings Institute's guidance for systematic literature reviews. The search has been conducted on the descriptive sensory terms for Pisum sativum L., where the objectives of the study were to select, present, and analyse the identified descriptive sensory terms for peas found throughout the academic literature. The reviewers have screened 827 articles, of which 12 were eligible for data extraction. Out of the 12 articles, 205 descriptive sensory terms were identified. Those were divided into five categories: smell/odour (27%), flavour (51%), taste (10%), texture (8%), and visual (4%). These included results from sensory analyses by trained/untrained panels and instrumental analyses of texture and of volatile compounds. CONCLUSION The identified descriptive sensory terms for Pisum sativum L. could be used for future descriptive sensory evaluation of peas and other legumes, making the process less time consuming. The full list could be used for the initial sensory panel training and then adapted based on the frequency of the depicted terms that meet the criteria for the developed lexicon.
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Affiliation(s)
- Szymon Wojciech Lara
- London Geller College of Hospitality and Tourism, University of West London, St. Mary’s Road, Ealing, London W5 5RF, UK
- Royal Botanic Gardens, Kew, Richmond, London TW9 3AE, UK
| | - Amalia Tsiami
- London Geller College of Hospitality and Tourism, University of West London, St. Mary’s Road, Ealing, London W5 5RF, UK
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Arnaud E, Menda N, Tran T, Asiimwe A, Kanaabi M, Meghar K, Forsythe L, Kawuki R, Ellebrock B, Kayondo IS, Agbona A, Zhang X, Mendes T, Laporte MA, Nakitto M, Ssali RT, Asfaw A, Uwimana B, Ogbete CE, Makunde G, Maraval I, Mueller LA, Bouniol A, Fauvelle E, Dufour D. Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4514-4526. [PMID: 37226655 DOI: 10.1002/jsfa.12710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/25/2023] [Accepted: 05/24/2023] [Indexed: 05/26/2023]
Abstract
The 5-year project 'Breeding roots, tubers and banana products for end user preferences' (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Africa, Latin America, and Europe. Diverse data types were generated on preferred qualities of users (farmers, family and entrepreneurial processors, traders or retailers, and consumers). Country-based target product profiles were produced with a comprehensive market analysis, disaggregating gender's role and preferences, providing prioritised lists of traits for the development of new plant varieties. We describe the approach taken to create, in the roots, tubers, and banana breeding databases, a centralised and meaningful open access to sensory information on food products and genotypes. Biochemical, instrumental textural, and sensory analysis data are then directly connected to the specific plant record while user survey data, bearing personal information, were analysed, anonymised, and uploaded in a repository. Names and descriptions of food quality traits were added into the Crop Ontology for labelling data in the databases, along with the various methods of measurement used by the project. The development and application of standard operating procedures, data templates, and adapted trait ontologies improved the data quality and its format, enabling the linking of these to the plant material studied when uploaded in the breeding databases or in repositories. Some modifications to the database model were necessary to accommodate the food sensory traits and sensory panel trials. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Arnaud
- Digital Solutions Team, Digital Inclusion Lever, Bioversity International, Montpellier Office, Montpellier, France
| | - Naama Menda
- Boyce Thompson Institute (BTI), Ithaca, NY, USA
| | - Thierry Tran
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | - Amos Asiimwe
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Michael Kanaabi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Lora Forsythe
- Natural Resources Institute (NRI), Faculty of Engineering & Science, Livelihoods and Institutions Department, University of Greenwich, London, UK
| | - Robert Kawuki
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | | | | | - Afolabi Agbona
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Xiaofei Zhang
- International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Marie-Angélique Laporte
- Digital Solutions Team, Digital Inclusion Lever, Bioversity International, Montpellier Office, Montpellier, France
| | | | | | - Asrat Asfaw
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Brigitte Uwimana
- International Institute of Tropical Agriculture (IITA), Kampala, Uganda
| | | | | | - Isabelle Maraval
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Alexandre Bouniol
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Bénin
| | - Eglantine Fauvelle
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B. Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. PLANTS (BASEL, SWITZERLAND) 2024; 13:173. [PMID: 38256727 PMCID: PMC10820852 DOI: 10.3390/plants13020173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.
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Affiliation(s)
- Shuying Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Xinke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
- “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Zhang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
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Adzqia F, Suwonsichon S, Thongngam M. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread. Foods 2023; 12:4113. [PMID: 38002171 PMCID: PMC10669940 DOI: 10.3390/foods12224113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/06/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.
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Affiliation(s)
- Fahrunnisa Adzqia
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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7
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Laplamool T, Suwonsichon S, Sittiketgorn S, Soontrunnarudrungsri A. Sensory Flavor Profile of Split Gill Mushroom ( Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup. Foods 2023; 12:3745. [PMID: 37893641 PMCID: PMC10606386 DOI: 10.3390/foods12203745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 09/30/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups. The results showed that SGME had mushroom, bitter aromatic, dark brown, meaty, and musty flavor notes and salty and umami tastes. Glutamic acid, aspartic acids, adenosine 5'-monophosphate (5'-AMP), and guanosine 5'-monophosphate (5'-GMP) contributed to SGME's umami taste. As perceived by trained panelists, saltiness enhancement caused by SGME in aqueous solutions occurred only at relatively low salt concentrations (0.3 and 0.5%), while its umami enhancement effect was more pronounced. When SGME was added into reduced-salt seasoned clear chicken soups, it helped to enhance both the salty and umami tastes of the soups. The 20-31.25% reduced-salt soups with 12.5% of SGME were rated as salty as (p > 0.05) the control soup with regular salt content as perceived by both trained panelists and general consumers. The results suggest that SGME could be used as a natural flavor enhancer in the development of reduced-salt foods.
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Affiliation(s)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (T.L.); (S.S.); (A.S.)
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8
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Guedes D, Prada M, Garrido MV, Lamy E. The taste & affect music database: Subjective rating norms for a new set of musical stimuli. Behav Res Methods 2023; 55:1121-1140. [PMID: 35581438 DOI: 10.3758/s13428-022-01862-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/15/2022] [Indexed: 11/08/2022]
Abstract
Music is a ubiquitous stimulus known to influence human affect, cognition, and behavior. In the context of eating behavior, music has been associated with food choice, intake and, more recently, taste perception. In the latter case, the literature has reported consistent patterns of association between auditory and gustatory attributes, suggesting that individuals reliably recognize taste attributes in musical stimuli. This study presents subjective norms for a new set of 100 instrumental music stimuli, including basic taste correspondences (sweetness, bitterness, saltiness, sourness), emotions (joy, anger, sadness, fear, surprise), familiarity, valence, and arousal. This stimulus set was evaluated by 329 individuals (83.3% women; Mage = 28.12, SD = 12.14), online (n = 246) and in the lab (n = 83). Each participant evaluated a random subsample of 25 soundtracks and responded to self-report measures of mood and taste preferences, as well as the Goldsmiths Musical Sophistication Index (Gold-MSI). Each soundtrack was evaluated by 68 to 97 participants (Mdn = 83), and descriptive results (means, standard deviations, and confidence intervals) are available as supplemental material at osf.io/2cqa5 . Significant correlations between taste correspondences and emotional/affective dimensions were observed (e.g., between sweetness ratings and pleasant emotions). Sex, age, musical sophistication, and basic taste preferences presented few, small to medium associations with the evaluations of the stimuli. Overall, these results suggest that the new Taste & Affect Music Database is a relevant resource for research and intervention with musical stimuli in the context of crossmodal taste perception and other affective, cognitive, and behavioral domains.
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Affiliation(s)
- David Guedes
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Lisboa, Portugal.
- MED - Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, University of Évora, Évora, Portugal.
| | - Marília Prada
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Lisboa, Portugal
| | | | - Elsa Lamy
- MED - Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, University of Évora, Évora, Portugal
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Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
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Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
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10
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Yu M, Zheng C, Xie Q, Tang Y, Wang Y, Wang B, Song H, Zhou Y, Xu Y, Yang R. Flavor Wheel Construction and Sensory Profile Description of Human Milk. Nutrients 2022; 14:nu14245387. [PMID: 36558546 PMCID: PMC9783944 DOI: 10.3390/nu14245387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yuan Tang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baosong Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.S.); (Y.X.)
| | - Yalin Zhou
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yajun Xu
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Correspondence: (H.S.); (Y.X.)
| | - Rongqiang Yang
- Department of Clinical Nutrition, Anhui Provincial Children’s Hospital, Wangjiang East Road 39, Hefei 230000, China
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11
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Sharma C, Swaney‐Stueve M, Chambers E, Jayanty SS, Talavera MJ. Open‐ended question method investigation: A study with mashed potatoes. J SENS STUD 2022. [DOI: 10.1111/joss.12804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Chetan Sharma
- Sensory and Consumer Research Center Kansas State University Olathe Kansas USA
| | | | - Edgar Chambers
- Sensory and Consumer Research Center Kansas State University Manhattan Kansas USA
| | - Sastry S. Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape Architecture Colorado State University Center Colorado USA
| | - Martin J. Talavera
- Sensory and Consumer Research Center Kansas State University Olathe Kansas USA
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12
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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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13
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Nakitto M, Johanningsmeier SD, Moyo M, Bugaud C, de Kock H, Dahdouh L, Forestier-Chiron N, Ricci J, Khakasa E, Ssali RT, Mestres C, Muzhingi T. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Qual Prefer 2022; 101:104628. [PMID: 36193098 PMCID: PMC9247747 DOI: 10.1016/j.foodqual.2022.104628] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/10/2022] [Accepted: 05/13/2022] [Indexed: 11/18/2022]
Abstract
Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critical values for consumer preference were set. The study comprised several phases: lexicon development during a 4-day workshop; 3-day intensive panel training; follow-up virtual training, evaluation of 12 advanced genotypes and 101 additional samples from two trials in 2021 by DSA and instrumental texture analysis using TPA double compression; and DSA, instrumental texture analysis and consumer acceptability tests on 7 genotypes in on-farm trials. The established sweetpotato lexicon comprising 27 sensory attributes enabled characterization and differentiation of genotypes by sensory profiles. Significant correlation was found between sensory firmness by hand and mouth with TPA peak positive force (r = 0.695 and r = 0.648, respectively) and positive area (r = 0.748, r = 0.715, respectively). D20, NAROSPOT 1, NASPOT 8, and Umbrella were the most liked genotypes in on-farm trials (overall liking = 7). An average peak positive force of 3700 gf was proposed as a minimum texture value for screening sweetpotato genotypes, since it corresponded with at least 46 % of consumers perceiving sweetpotatoes as just-about-right in firmness and a minimum overall liking of 6 on average. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.
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Affiliation(s)
- Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
- Corresponding author at: International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda.
| | - Suzanne D. Johanningsmeier
- United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, NC 27695, USA
| | - Mukani Moyo
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Henriette de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
| | - Layal Dahdouh
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Julien Ricci
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Elizabeth Khakasa
- National Agriculture Research Laboratories, PO Box 7065, Kawanda – Senge Road, Kampala, Uganda
| | - Reuben T. Ssali
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Christian Mestres
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Tawanda Muzhingi
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
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14
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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15
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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea. Animals (Basel) 2021; 11:ani11092565. [PMID: 34573531 PMCID: PMC8466627 DOI: 10.3390/ani11092565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.
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16
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Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas. Foods 2021; 10:foods10040836. [PMID: 33921366 PMCID: PMC8070119 DOI: 10.3390/foods10040836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan's premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers' perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers' feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan's specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.
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17
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Mudege NN, Mayanja S, Nyaga J, Nakitto M, Tinyiro SE, Magala DB, Achora JC, Kisakye S, Bamwirire D, Mendes T, Muzhingi T. Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda. Int J Food Sci Technol 2021; 56:1362-1375. [PMID: 33776239 PMCID: PMC7984245 DOI: 10.1111/ijfs.14840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 09/30/2020] [Indexed: 11/30/2022]
Abstract
Using quantitative, qualitative and sensorial data collected from western (Kabale) and central (Rakai) Uganda, this paper identifies and describes gender‐responsive traits preferred in varieties for the boiled potato market. These traits are aggregated into a product profile to support breeding programme design and decision‐making that will increase probability of variety acceptance. An interdisciplinary and participatory methodology was used to collect data on socio‐economic on trait preferences, processing and organoleptics and finally, to develop a lexicon through a sensorial panel. Characteristics that were important to both men and women, such as red skin and yellow flesh, are linked to market preferences. Women‐only preferred characteristics such as big size and mealiness are linked to processing efficiency and eating quality. Besides agronomic traits, breeders must consider factors such as gender roles, social norms, and market preferences traits that guide farmers and other food chain actors in their selection of new varieties.
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Affiliation(s)
| | - Sarah Mayanja
- International Potato Center Ntinda II Road, Plot 47, Naguru Hill, Box 22274 Kampala Uganda
| | - John Nyaga
- Independent Consultant Old Naivasha Road Nairobi Kenya
| | - Mariam Nakitto
- International Potato Center Ntinda II Road, Plot 47, Naguru Hill, Box 22274 Kampala Uganda
| | | | - Damali Babirye Magala
- National Agricultural Research Organisation-Mukono Zonal Agricultural Research and Development Institute P.O. Box 164 Mukono Uganda
| | - Janet Cox Achora
- Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) P.O Box 102, Plot 16-18 Entebbe Uganda
| | - Sarah Kisakye
- National Agricultural Research Laboratories P. O Box 7065 Kampala Uganda
| | - David Bamwirire
- National Agricultural Research Laboratories P. O Box 7065 Kampala Uganda
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18
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Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8838043. [PMID: 33628772 PMCID: PMC7899769 DOI: 10.1155/2021/8838043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/20/2021] [Accepted: 02/05/2021] [Indexed: 11/21/2022]
Abstract
Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.
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19
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Kumar R, Chambers E, Chambers DH, Lee J. Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets. Foods 2021; 10:foods10020474. [PMID: 33671546 PMCID: PMC7927123 DOI: 10.3390/foods10020474] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 01/05/2023] Open
Abstract
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.
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Affiliation(s)
- Rajesh Kumar
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
- Correspondence:
| | - Delores H. Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea;
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20
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Yang G, Chambers E, Wang H. Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper. J SENS STUD 2020. [DOI: 10.1111/joss.12636] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gongshun Yang
- Sensory Analysis and Consumer Behavior, Kansas State University Manhattan Kansas USA
| | - Edgar Chambers
- Sensory Analysis and Consumer Behavior, Kansas State University Manhattan Kansas USA
| | - Hongwei Wang
- College of Food Science, Southwest University Chongqing China
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21
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Świąder K, Florowska A, Konisiewicz Z, Chen YP. Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties. Foods 2020; 9:foods9121848. [PMID: 33322444 PMCID: PMC7763908 DOI: 10.3390/foods9121848] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 01/29/2023] Open
Abstract
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.
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Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-593-70-47
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Zuzanna Konisiewicz
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Yen-Po Chen
- Department of Animal Science, The iEGG and Animal Biotechnology Research Center, National Chung Hsing University, Taichung 40227, Taiwan;
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22
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Ciccone M, Chambers DH, Chambers E, Talavera M. Differentiation of potato samples using a modified high identity traits (
HITS
) method is greater with trained panels than untrained. J SENS STUD 2020. [DOI: 10.1111/joss.12626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Melissa Ciccone
- Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan Kansas USA
| | - Delores H. Chambers
- Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan Kansas USA
| | - Martin Talavera
- Center for Sensory Analysis and Consumer Behavior Kansas State University Olathe Kansas USA
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23
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Hofmanová JK, Mason J, Batchelor HK. Sensory attributes of coated tablets: Developing a formal lexicon and sensory wheel. Int J Pharm 2020; 590:119883. [PMID: 32946978 DOI: 10.1016/j.ijpharm.2020.119883] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 12/01/2022]
Abstract
The patient's sensory experience when taking an oral medicine is important in the assessment of its palatability, and acceptability. The aim of this study was to develop tools useful for standardisation of sensory assessment of coated tablets: a lexicon and a sensory wheel. Two randomised, double-blind sensory assessments were performed involving 83 and 52 heathy adult volunteers and two sets of coated tablets. By adapting the principles used by food sciences, a free-text description of conventional, bitter-tasting or tasteless, coated tablets was performed. In the first assessment, volunteers described the sensory attributes of the first set of tablets. The attributes collected were then validated using a second set of tablets in a separate study with different volunteers. The appropriateness and semantics of each sensory attribute was analysed. Twenty attributes most relevant for assessment of coated tablets were selected for the lexicon and associated with explicit definitions. A collection of all attributes that could possibly be triggered by coated tablets were organised in the form of a sensory wheel. This study provides a valuable insight into the sensory experience while taking a coated tablet and presents tools which can accelerate the development of palatable medicines.
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Affiliation(s)
- J K Hofmanová
- School of Pharmacy, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom
| | - J Mason
- School of Pharmacy, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom
| | - H K Batchelor
- School of Pharmacy, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom; Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, Glasgow G4 0RE, United Kingdom.
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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee. Food Res Int 2020; 137:109667. [DOI: 10.1016/j.foodres.2020.109667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
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25
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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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26
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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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Cortés-Diéguez S, Otero-Cerviño C, Rodeiro-Mougán H, Feijóo-Mateo JA. Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs made with Grape Marc Spirit (Orujo). Foods 2020; 9:E753. [PMID: 32517163 PMCID: PMC7353547 DOI: 10.3390/foods9060753] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 11/16/2022] Open
Abstract
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.
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Affiliation(s)
- Sandra Cortés-Diéguez
- Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, University of Vigo, 32900 Ourense, Spain
| | - Carmen Otero-Cerviño
- CRIIGG of Spirits and Traditionally Liquours from Galicia, Pazo de Quián, 15881 Sergude Boqueixón—A Coruña, Spain; (C.O.-C.); (H.R.-M.); (J.A.F.-M.)
| | - Hixinio Rodeiro-Mougán
- CRIIGG of Spirits and Traditionally Liquours from Galicia, Pazo de Quián, 15881 Sergude Boqueixón—A Coruña, Spain; (C.O.-C.); (H.R.-M.); (J.A.F.-M.)
| | - José Antonio Feijóo-Mateo
- CRIIGG of Spirits and Traditionally Liquours from Galicia, Pazo de Quián, 15881 Sergude Boqueixón—A Coruña, Spain; (C.O.-C.); (H.R.-M.); (J.A.F.-M.)
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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties. Foods 2020; 9:foods9050611. [PMID: 32397670 PMCID: PMC7278668 DOI: 10.3390/foods9050611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
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29
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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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30
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Elgaard L, Mielby LA, Hopfer H, Byrne DV. A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers. Foods 2019; 8:E534. [PMID: 31683760 PMCID: PMC6915535 DOI: 10.3390/foods8110534] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 10/27/2019] [Accepted: 10/30/2019] [Indexed: 11/22/2022] Open
Abstract
Feedback on panel performance is traditionally provided by the panel leader, following an evaluation session. However, a novel method for providing immediate feedback to panelists was proposed, the Feedback Calibration Method (FCM). The aim of the current study was to compare the performance of two panels trained by using FCM with two different approaches for ranges calibration, namely self-calibrated and fixed ranges. Both panels were trained using FCM for nine one-hour sessions, followed by a sensory evaluation of five beer samples (in replicates). Results showed no difference in sample positioning in the sensory space by the two panels. Furthermore, the panels' discriminability was also similar, while the self-calibrated panel had the highest repeatability. The results from the average distance from target and standard deviations showed that the self-calibrated panel had the lowest distance from target and standard deviation throughout all sessions. However, the decrease in average distance from target and standard deviations over training sessions was similar among panels, meaning that the increase in performance was similar. The fact that both panels had a similar increase in performance and yielded similar sensory profiles indicates that the choice of target value calibration method is unimportant. However, the use of self-calibrated ranges could introduce an issue with the progression of the target scores over session, which is why the fixed target ranges should be applied, if available.
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Affiliation(s)
- Line Elgaard
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Line A Mielby
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Helene Hopfer
- Department of Food Science and Sensory Evaluation Center, The Pennsylvania State University, University Park, State College, PA 16802, USA.
| | - Derek V Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
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Analysis of Sensory Properties in Foods: A Special Issue. Foods 2019; 8:foods8080291. [PMID: 31357542 PMCID: PMC6722763 DOI: 10.3390/foods8080291] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 07/25/2019] [Indexed: 11/17/2022] Open
Abstract
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This special issue focuses on how sensory properties, including consumer perceptions, are measured, the specific sensory properties of various foods, which properties might be most important in certain situations, and how consumers use sensory attributes and consumer information to make decisions about what they believe about food and what they will eat.
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