1
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Liu T, Wu J, Aziz T, Xue R, Khowdiary MM, Yang Z. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage. Sci Rep 2024; 14:3714. [PMID: 38355789 PMCID: PMC10867016 DOI: 10.1038/s41598-024-53748-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 02/04/2024] [Indexed: 02/16/2024] Open
Abstract
The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.
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Affiliation(s)
- Tongji Liu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Jingwei Wu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Rui Xue
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Manal M Khowdiary
- Department of Chemistry, Al-Leith University College, Umm Al Qura University, Makkah, Saudi Arabia
| | - Zhennai Yang
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
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2
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Zulkarnain AHB, Cao X, Kókai Z, Gere A. Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality. Foods 2024; 13:375. [PMID: 38338511 PMCID: PMC10855596 DOI: 10.3390/foods13030375] [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: 12/20/2023] [Revised: 01/17/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experience of emotional involvement in sensory analysis performed in VR. The Positive and Negative Affect Schedule (PANAS) is a widely used self-report measure that assesses positive and negative affective states. VR sensory analysis involves the use of immersive, interactive, and multi-sensory environments to evaluate sensory perception and emotional responses. By synthesizing relevant literature, this paper provides insights into the impact of VR on affective states, the effectiveness of VR in eliciting emotions, and the potential applications of the PANAS in VR sensory analysis. Furthermore, the second aim of the paper is to uncover the effect of VR sensory evaluation on the participant's emotional states, as it has a significant effect on their evaluations. The results suggest an increase in the sum of positive effects and a decrease in the negative ones. Although these results are promising, the relationship between the PANAS and VR sensory analysis is still underexplored, with limited research investigating the specific effects of VR on affective states measured using the PANAS. Further research is needed to better understand the potential of the PANAS in assessing emotional responses in VR environments and its implications for sensory analysis.
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Affiliation(s)
| | | | | | - Attila Gere
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út. 29-31, H-1118 Budapest, Hungary; (A.H.B.Z.); (X.C.); (Z.K.)
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3
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Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [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: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
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Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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4
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Farag MA, Ashaolu TJ, Guirguis H, Khalifa I. Implementation of HACCP in the production of Egyptian cheeses: A review. EFOOD 2023. [DOI: 10.1002/efd2.69] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Cairo Egypt
| | | | - Hania Guirguis
- Pharmacognosy Department, College of Pharmacy Cairo University Cairo Egypt
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture Benha University Moshtohor Egypt
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5
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Irfan S, Murtaza MA, Mueen Ud Din G, Hafiz I, Murtaza MS, Rafique S, Ameer K, Abrar M, Mohamed Ahmed IA. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion. Food Sci Nutr 2023; 11:1247-1256. [PMID: 36911832 PMCID: PMC10003027 DOI: 10.1002/fsn3.3159] [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: 09/09/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022] Open
Abstract
Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil-whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.
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Affiliation(s)
- Shafeeqa Irfan
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.,Department of Food Science and Technology University of Management and Technology Lahore Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Ghulam Mueen Ud Din
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Iram Hafiz
- Institute of Chemistry University of Sargodha Sargodha Pakistan
| | - Mian Shamas Murtaza
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Sobia Rafique
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Muhammad Abrar
- Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan
| | - Isam A Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan.,Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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6
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Atik DS, Huppertz T. Melting of natural cheese: A review. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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7
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KHAN UM, AADIL RM, SHABBIR MA, SHAHID M, DECKER EA. Interpreting the production, characterization and antioxidant potential of plant proteases. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.84922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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9
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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10
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Falkeisen A, Gorman M, Knowles S, Barker S, Moss R, McSweeney MB. Consumer perception and emotional responses to plant-based cheeses. Food Res Int 2022; 158:111513. [DOI: 10.1016/j.foodres.2022.111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/26/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022]
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11
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Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:foods11091349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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12
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Mastrascusa D, Vázquez-Villegas P, Huertas JI, Pérez-Carrillo E, Nevarez R. Determination of pizzas quality and acceptability by physic-mechanical tests. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1384-1395. [PMID: 35250063 PMCID: PMC8882754 DOI: 10.1007/s13197-021-05148-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 05/26/2021] [Indexed: 11/29/2022]
Abstract
The growing need for developing more efficient and sustainable technologies for the processing of bakery products leads to the need for replacing the current subjective methodology by an instrumental method to evaluate the quality of these products. In this work, relevant physic characteristics that define the quality and acceptability of pizzas were identified, and instrumental methods were established to evaluate them. Cooking quality of the pizza base was established through rapid visco analysis and scanning electron microscopy. The physic attributes considered of the pizza base with and without toppings were final cooking temperature, specific volume, water content, color, and texture. Aiming to validate the applicability of the instrumental methods, we prepared well-accepted pizzas, using three different oven technologies, and carried out a sensory test with 60 non-trained panelists. We observed that the proposed method is sensitive enough to identify differences in the quality of pizzas produced by the oven technologies. However, those variations were not enough to be recognized by participants of the sensory panel. The values of pizza attributes obtained in this work could be used as a baseline of comparison for pizzas produced by new and more efficient cooking technologies. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at (10.1007/s13197-021-05148-8).
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Affiliation(s)
- David Mastrascusa
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Patricia Vázquez-Villegas
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - José Ignacio Huertas
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Roberto Nevarez
- Welbilt Inc. ETC Global Innovation, 2227 Welbilt Blvd, New Port Richey, FL 34655 US
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13
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Wang X, Liu D, Du C, Ma S. Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:768-783. [PMID: 35185190 PMCID: PMC8814253 DOI: 10.1007/s13197-021-05071-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 02/03/2023]
Abstract
In this paper, the volatile compounds and profile of sugar-smoked chicken thighs were studied, which were proceed by using dividual smoking materials such as sucrose, maltose, glucose, fructose and xylose. A total of 33 volatile compounds in sugar-smoked samples were identified and quantitated by gas chromatography/mass spectrometry (GC/MS). The furfural, 5-methylfurfural, 1-octene-3-ol, hexanal, heptanal and nonanal were the most important volatile compounds with odour activity values (OAVs) greater than 1, among which furfural and 5-methylfurfural contributed mainly to the smoky aroma. The sucrose, glucose and fructose pyrolysis all produced high yield of furans, such as furfural (FF) and 5-hydroxymethylfurfural (5-HMF) based on pyrolysis mass spectrometry and gas chromatography/mass spectrometry (Py-GC/MS). During the smoking process, then the 5-HMF pyrolyzed into 5-methylfurfural. The sucrose was the good carbohydrate to form furans with smoky aroma. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05071-y.
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Affiliation(s)
- Xiao Wang
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China ,grid.464225.3China National Research Institute of Food & Fermentation Industries Co. Ltd, Beijing, 100011 People’s Republic of China
| | - Dengyong Liu
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China ,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, 210095 China
| | - Chao Du
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China
| | - Shuangyu Ma
- grid.440654.70000 0004 0369 7560College of Food Science and Technology, Bohai University, No. 19, Keji Road, New Songshan District, Jinzhou, 121013 Liaoning Province China
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14
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Marques C, Correia E, Dinis LT, Vilela A. An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods. Foods 2022; 11:foods11030255. [PMID: 35159407 PMCID: PMC8834440 DOI: 10.3390/foods11030255] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/12/2022] Open
Abstract
Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal; (C.M.); (L.-T.D.)
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal;
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal; (C.M.); (L.-T.D.)
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Science and Environment, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal
- Correspondence:
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15
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Ikram A, Nadeem M, Imran M. Impact of vitamin A supplementation on composition, lipolysis, stability, and sensory of refrigerated stored Cheddar cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Ayesha Ikram
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Imran
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
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16
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Yang F, Guo H, Gao P, Yu D, Xu Y, Jiang Q, Yu P, Xia W. Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel. Food Chem 2021; 356:129698. [PMID: 33831826 DOI: 10.1016/j.foodchem.2021.129698] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
Chinese mitten crab (Eriocheir sinensis) needs sensory evaluation for grading. This study compared data mining (DM) and sensory panel evaluation (SPE), using data visualization (DV) and quantitative descriptive analysis (QDA), respectively. Results showed that Yangcheng Lake Crab (YLC) was the most welcomed for "umami" and "sweet" according to DV; and QDA (7-scale) showed similar results of the highest "aroma-sweet" (Average Score 4.5) and "taste-umami" (Average Score 4.6) in YLC. The difference was that, DV was fast based on big data (1.4 million words); while QDA quantified detailed attributes (principle components > 85.3% averagely) based on highly-trained sensory panel of good distinguishing- and repeating- ability that F value showed 76.4% of all attributes > 5% for panelist averagely, and mean square error < 0.500 except one panelist. In conclusion, DM was quick but qualitative; while SPE was laborious but informative.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Honghui Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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17
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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