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Zulkarnain AHB, Kókai Z, Gere A. Immersive sensory evaluation: Practical use of virtual reality sensory booth. MethodsX 2024; 12:102631. [PMID: 38435638 PMCID: PMC10907201 DOI: 10.1016/j.mex.2024.102631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 02/22/2024] [Indexed: 03/05/2024] Open
Abstract
Sensory booths enhanced with VR technology have displayed promising potential for improving sensory evaluation, perception research, and educational experiences. However, there remains an insufficient of data on VR's utilization in sensory science. In our research, we designed a virtual sensory booth (SB) utilizing Virtual Reality (VR) to complement sensory analysis and foster applications in the field of sensory science. The experiment involved the utilization of diverse sensory methods and product samples for examination within the virtual SB, which was compared to the traditional SB. A total of forty-three participants took part in the study to scrutinize the implications of the virtual SB. The results of a post-VR questionnaire demonstrated the participants' positive reception of the virtual SB. The study's findings suggest that the virtual SB could serve as a valuable resource for sensory scientists and individuals keen on exploring the emerging opportunities offered by VR. Notably, the virtual SB has proven to have potential applications, particularly within the food industry, with a special focus on sensory science. •Virtualized SB incorporating VR technology is a promising sensory evaluation and perception studies approach.•Virtual SB intends to use various sensory methods in VR applications for sensory analysis.•The creation of new VR-based technological solutions for sensory analysis can serve as a supplement to traditional sensory analysis.
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Affiliation(s)
- Abdul Hannan Bin Zulkarnain
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út 29-31, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út 29-31, Hungary
| | - Attila Gere
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út 29-31, Hungary
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Zulkarnain AHB, Kókai Z, Gere A. Assessment of a virtual sensory laboratory for consumer sensory evaluations. Heliyon 2024; 10:e25498. [PMID: 38333840 PMCID: PMC10850967 DOI: 10.1016/j.heliyon.2024.e25498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/10/2024] Open
Abstract
As technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in terms of construct validity and user engagement for perception formation. The growing accessibility and sophistication of virtual reality (VR) technology offer a promising avenue for research. This study focuses on the assessment of a virtual sensory laboratory, seamlessly integrating traditional sensory practices into the virtual realm to explore disparities in consumer responses, especially in sensory analysis. The virtual laboratory, designed for compatibility with VR gear, closely resembles a sensory booth. The virtual environment enables the researchers to change the visual clues of the products being tested as well as the surroundings (e.g., colors, furniture, or even the environment). Additionally, the level of immersion can be enhanced by playing any type of music, if needed. One crucial question is to assess the opinions of the participants, if they feel comfortable in the created environment. Specific participant numbers are omitted, and the study engages participants. The success of this initiative could signify a substantial advance in analysis and cost savings, adding a layer of significance to the study's potential impact on optimizing research practices. The study lays the groundwork for optimal VR practices and anticipates further exploration with immersive elements to deepen our understanding of how virtual reality influences consumer behaviour in food selection compared to traditional sensory methods.
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Affiliation(s)
- Abdul Hannan Bin Zulkarnain
- Department of Postharvest Science, Trade, Supply Chain and Sensory Analysis, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út. 29-31, Hungary
| | - Zoltán Kókai
- Department of Postharvest Science, Trade, Supply Chain and Sensory Analysis, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út. 29-31, Hungary
| | - Attila Gere
- Department of Postharvest Science, Trade, Supply Chain and Sensory Analysis, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út. 29-31, Hungary
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Zulkarnain AHB, Radványi D, Szakál D, Kókai Z, Gere A. Unveiling aromas: Virtual reality and scent identification for sensory analysis. Curr Res Food Sci 2024; 8:100698. [PMID: 38405363 PMCID: PMC10883831 DOI: 10.1016/j.crfs.2024.100698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/16/2024] [Accepted: 02/13/2024] [Indexed: 02/27/2024] Open
Abstract
Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) technology with scent identification techniques. The aim is to investigate whether the visual representation of food products affects scent perception. Limited research has explored the use of VR in scent identification, which is especially relevant when altering the food environment setting. A virtual sensory laboratory was developed to mimic MATE's sensory booth. Sixty participants, all MATE students, were involved in this study. This method offers a potential means to streamline scent identification and reduce human bias in sensory analysis. In summary, the combination of VR technology and scent identification presents a fresh methodological approach to sensory analysis, where both scent and exposure are influenced by the environment or imagery. This concept delves into cross-modal correspondences and the role of sensory cues in shaping our perception of food odours within the VR setting.
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Affiliation(s)
- Abdul Hannan Bin Zulkarnain
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út. 29-31, Hungary
| | - Dalma Radványi
- Department of Hospitality, Faculty of Commerce, Hospitality and Tourism, Budapest Business University, H-1045, Budapest, Alkotmány utca 9-11., Hungary
| | - Dorina Szakál
- Department of Hospitality, Faculty of Commerce, Hospitality and Tourism, Budapest Business University, H-1045, Budapest, Alkotmány utca 9-11., Hungary
- Institute of Agribusiness, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út. 29-31, Hungary
| | - Zoltán Kókai
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út. 29-31, Hungary
| | - Attila Gere
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út. 29-31, Hungary
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Gupcsó K, Kókai Z, Bálint M, Tavaszi-Sárosi S, Németh ÉZ. Studies on Sensory and Phytochemical Characteristics of Poppy ( Papaver somniferum L.) Varieties for Their Oil Utilisation. Foods 2023; 12:3165. [PMID: 37685099 PMCID: PMC10487119 DOI: 10.3390/foods12173165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/07/2023] [Accepted: 08/14/2023] [Indexed: 09/10/2023] Open
Abstract
Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021-2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products.
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Affiliation(s)
- Katalin Gupcsó
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
- Sotiva Seed Ltd., Petőfi Str. 63/A, H-4440 Tiszavasvári, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (Z.K.); (M.B.)
| | - Melinda Bálint
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (Z.K.); (M.B.)
| | - Szilvia Tavaszi-Sárosi
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
| | - Éva Zámboriné Németh
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
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Roumia H, Kókai Z, Mihály-Langó B, Csobod ÉC, Benedek C. Ancient Wheats-A Nutritional and Sensory Analysis Review. Foods 2023; 12:2411. [PMID: 37372622 DOI: 10.3390/foods12122411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.
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Affiliation(s)
- Hala Roumia
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | | | - Éva Csajbókné Csobod
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
| | - Csilla Benedek
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
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Pham TM, Varjú R, Bujna E, Hoschke Á, Farkas C, Nguyen TB, Sharma M, Pandey A, Gupta VK, Nguyen QD, Kókai Z. Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae. Int J Food Microbiol 2022; 381:109891. [DOI: 10.1016/j.ijfoodmicro.2022.109891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 07/20/2022] [Accepted: 08/24/2022] [Indexed: 10/31/2022]
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Benedek C, Szakolczi O, Makai G, Kiskó G, Kókai Z. Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars. AAlim 2022. [DOI: 10.1556/066.2021.00077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid content, pH, total soluble solids), sensory profiles, and antimicrobial properties.
Both compositional and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances. Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji aszú and balsamic apple obtained high scores for fruity and sweet notes.
Antimicrobial activities were tested on Gram-negative and Gram-positive organisms, including probiotic bacteria. Generally, only weak activities were obtained, which was attributed to the natural sugar content of the samples, depending on the type of the vinegar and the fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained for probiotic strains, however, some probiotic strains were resistant to at least two of the vinegars. Based on these, balsamic apple, raspberry, rosehip, quince, and sea buckthorn may qualify as potential functional components of probiotic preparations containing some of the strains tested.
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Affiliation(s)
- Cs. Benedek
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - O. Szakolczi
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - G. Makai
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - G. Kiskó
- Department of Food Microbiology and Biotechnology, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, H–1118, Budapest, Somlói út 14–16, Hungary
| | - Z. Kókai
- Department of Postharvest and Sensory Science, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, H–1118, Budapest, Villányi út 29–43, Hungary
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Surányi J, Zaukuu JLZ, Friedrich L, Kovacs Z, Horváth F, Németh C, Kókai Z. Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds. Foods 2021; 10:2283. [PMID: 34681332 PMCID: PMC8535256 DOI: 10.3390/foods10102283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 12/31/2022] Open
Abstract
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue (e-tongue), are also gaining attention for rapid and reliable analysis. The aim of this study was to discriminate Angus, domestic buffalo, Hungarian Grey, Hungarian Spotted cattle, and Holstein beef meat samples from the chuck steak part of the animals, which mostly contained longissimus dorsi muscles, using e-tongue as a correlative technique with conventional methods for analysis of pH, color, texture, water activity, water-holding capacity, cooking yield, water binding activity, and descriptive sensory analysis. Analysis of variance (ANOVA) was used to determine significant differences between the measured quality traits of the five-meat species after analysis with conventional analytical methods. E-tongue data were visualized with principal component analysis (PCA) before classifying the five-meat species with linear discriminant analysis (LDA). Significant differences were observed among some of the investigated quality parameter. In most cases, Hungarian Grey was most different from the other species. Using e-tongue, separation patterns could be observed in the PCA that were confirmed with 100% recognition and 97.5% prediction of all the different meat species in LDA.
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Affiliation(s)
- József Surányi
- Department of Refrigeration and Livestocks’ Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-45 Ménesi Street, H-1118 Budapest, Hungary; (J.S.); (L.F.)
| | - John-Lewis Zinia Zaukuu
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 14-16 Somlói Street, H-1118 Budapest, Hungary;
| | - László Friedrich
- Department of Refrigeration and Livestocks’ Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-45 Ménesi Street, H-1118 Budapest, Hungary; (J.S.); (L.F.)
| | - Zoltan Kovacs
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 14-16 Somlói Street, H-1118 Budapest, Hungary;
| | - Ferenc Horváth
- SPAR Hungary Kft., 0326/1 SPAR Street, H-2060 Bicske, Hungary;
| | - Csaba Németh
- Capriovus Kft., 073/72 Dunasor Street, H-2317 Szigetcsép, Hungary;
| | - Zoltán Kókai
- Department of Postharvest Science, Trade and Sensory Evaluation, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 35-43 Villányi Street, H-1118 Budapest, Hungary;
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Birkás Z, Balázs G, Kókai Z. Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.). AAlim 2021. [DOI: 10.1556/066.2020.00016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
AbstractGrafting is an effective tool in intensive vegetable growing systems that provides standard quality and yield. In the present study, the effect of two rootstocks (‘Capsifort F1’ and ‘Snooker F1’) on two commercial varieties (‘SV9702 F1’ and ‘Karpex F1’) grown on two media (soil and coconut fibre) was evaluated. During our 2-year study, those instrumental attributes, which have a dominant effect on the chosen chemical components of fruit quality (total soluble solids and titratable acidity) were investigated. Sensory tests were also implemented in order to identify any changes due to the applied technological combinations. Sensory profile analysis was used to identify the descriptive attributes and their perceived intensities. Panellists worked in individual booths with standard lighting, test results were recorded with the Profisens software. In general, it can be concluded that the major instrumental and sensory parameters did not deteriorate as a result of grafting and the application of coconut fibre medium. Some attributes were identified, where the grafted plants on coconut fibre medium showed higher values, namely flesh thickness and shape. Based on our results, grafting and the application of coconut medium is a feasible technological development for growers and agri-business companies.
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Affiliation(s)
- Z. Birkás
- 1Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Ménesi út 44, H-1118 Budapest, Hungary
| | - G. Balázs
- 1Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Ménesi út 44, H-1118 Budapest, Hungary
| | - Z. Kókai
- 2Department of Postharvest Science and Sensory Evaluation, Faculty of Food Science, Szent István University, Villányi út 35–43, H-1118 Budapest, Hungary
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Bodor Z, Kovacs Z, Rashed MS, Kókai Z, Dalmadi I, Benedek C. Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup. Sensors (Basel) 2020; 20:s20174845. [PMID: 32867183 PMCID: PMC7506787 DOI: 10.3390/s20174845] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 01/02/2023]
Abstract
Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.
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Affiliation(s)
- Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Mahmoud Said Rashed
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Zoltán Kókai
- Department of Postharvest Science, Trade and Sensory Evaluation, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary;
| | - István Dalmadi
- Department of Refrigeration and Livestocks’ Products Technology, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary;
| | - Csilla Benedek
- Department of Dietetics and Nutrition, Faculty of Health Sciences, Semmelweis University, HU-1088 Budapest, Hungary
- Correspondence:
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Gere A, Danner L, Dürrschmid K, Kókai Z, Sipos L, Huzsvai L, Kovács S. Structure of presented stimuli influences gazing behavior and choice. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103915] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Németh D, Balázs G, Daood HG, Kovács Z, Bodor Z, Zinia Zaukuu JL, Szentpéteri V, Kókai Z, Kappel N. Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties. Sensors (Basel) 2019; 19:s19225010. [PMID: 31744150 PMCID: PMC6891333 DOI: 10.3390/s19225010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/08/2019] [Accepted: 11/13/2019] [Indexed: 11/29/2022]
Abstract
Grafting by vegetables is a practice with many benefits, but also with some unknown influences on the chemical composition of the fruits. Our goal was to assess the effects of grafting and storage on the extracted juice of four orange-fleshed Cantaloupe type (Celestial, Donatello, Centro, Jannet) melons and two green-fleshed Galia types (Aikido, London), using sensory profile analysis and analytical instruments: An electronic tongue (E-tongue) and near-infrared spectroscopy (NIRS). Both instruments are known for rapid qualitative and quantitative food analysis. Linear discriminant analysis (LDA) was used to classify melons according to their varieties and storage conditions. Partial least square regression (PLSR) was used to predict sensory and standard analytical parameters. Celestial variety had the highest intensity for sensory attributes in Cantaloupe variety. Both green and orange-fleshed melons were discriminated and predicted in LDA with high accuracies (100%) using the E-tongue and NIRS. Galia and Cantaloupe inter-varietal classification with the E-tongue was 89.9% and 82.33%, respectively. NIRS inter-varietal classification was 100% with Celestial variety being the most discriminated as with the sensory results. Both instruments, classified different storage conditions of melons (grafted and self-rooted) with high accuracies. PLSR showed high accuracy for some standard analytical parameters, where significant differences were found comparing different varieties in ANOVA.
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Affiliation(s)
- Dzsenifer Németh
- Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary; (D.N.); (G.B.)
| | - Gábor Balázs
- Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary; (D.N.); (G.B.)
| | - Hussein G. Daood
- Regional Knowledge Center, Szent István University, Páter Károly utca 1., H-2100 Gödöllő, Hungary;
| | - Zoltán Kovács
- Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary; (Z.K.); (Z.B.); (J.-L.Z.Z.)
| | - Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary; (Z.K.); (Z.B.); (J.-L.Z.Z.)
| | - John-Lewis Zinia Zaukuu
- Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary; (Z.K.); (Z.B.); (J.-L.Z.Z.)
| | - Viktor Szentpéteri
- Institute of Genetics, Microbiology and Biotechnology, Department of Microbiology and Environmental Toxicology, Szent István University, Páter Károly út. 1., 2100 Gödöllő, Hungary;
| | - Zoltán Kókai
- Department of Postharvest Science and Sensory Evaluation, Faculty of Food Science, Szent István University, Villányi út 35-43., H-1118 Budapest, Hungary;
| | - Noémi Kappel
- Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary; (D.N.); (G.B.)
- Correspondence: ; Tel.: +36-30-215-8922
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14
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Varga Á, Gáspár I, Juhász R, Ladányi M, Hegyes-Vecseri B, Kókai Z, Márki E. Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Áron Varga
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Igor Gáspár
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Réka Juhász
- Department of Dietetics and Nutrition Sciences; Semmelweis University, Faculty of Health Sciences; Budapest Hungary
| | - Márta Ladányi
- Department of Biometrics and Agricultural Informatics; Szent István University, Faculty of Horticultural Science; Budapest Hungary
| | - Beáta Hegyes-Vecseri
- Department of Brewing and Distilling; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Zoltán Kókai
- Department of Postharvest Science and Sensory Evaluation; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Edit Márki
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
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15
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Sipos L, Ladányi M, Gere A, Kókai Z, Kovács S. Panel performance monitoring by Poincaré plot: A case study on flavoured bottled waters. Food Res Int 2017; 99:198-205. [PMID: 28784476 DOI: 10.1016/j.foodres.2017.04.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/25/2017] [Accepted: 04/28/2017] [Indexed: 10/19/2022]
Abstract
The application of the Poincaré method is discussed on the field of sensory panel performance monitoring. The Poincaré plot evaluates and visualizes the difference from the consensus for each panelist even for one product and for one attribute. Sensory tests were carried out on 5 commercially available brands of pear-lemon and josta flavoured bottled waters. Several sensory parameters were assessed and a complex dissimilarity index was calculated. Based on this index the attributes and panelists can be ranked highlighting the attribute which was the hardest to evaluate and the most consistent panel member. Our method has been compared to the other methods using the sum of ranking difference method and cross-validated by leave-one-out technique. Regarding both the ranking of the panelists and the ranking of the attributes significant differences were found between the Poincaré method and the traditional techniques since the sum of ranking difference was greater than the critical value of 39 and 79 at 5%, respectively. Only the Poincaré method was able to indicate sweet flavour as the easiest attribute to evaluate. Free R code is available to carry out the calculations and apply this method.
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Affiliation(s)
- László Sipos
- Sensory Laboratory, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
| | - Márta Ladányi
- Department of Biometrics and Agricultural Informatics, Faculty of Horticultural Sciences, Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
| | - Attila Gere
- Sensory Laboratory, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
| | - Zoltán Kókai
- Department of Biometrics and Agricultural Informatics, Faculty of Horticultural Sciences, Szent István University, Villányi út 29-43, 1118 Budapest, Hungary
| | - Sándor Kovács
- University of Debrecen, Faculty of Economics and Business, Institute of Sectoral Economics and Methodology, Department of Research Methodology and Statistics, Böszörményi út 138, 4032 Debrecen, Hungary.
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16
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Gere A, Szabó Z, Pásztor-Huszár K, Orbán C, Kókai Z, Sipos L. Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs. J Food Sci 2017; 82:1200-1207. [PMID: 28369865 DOI: 10.1111/1750-3841.13701] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 01/25/2017] [Accepted: 02/27/2017] [Indexed: 11/29/2022]
Abstract
A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR-based kefir product development.
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Affiliation(s)
- Attila Gere
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
| | - Zsófia Szabó
- Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary
| | - Csaba Orbán
- Dept. of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis Univ., Vas utca 17, 1088, Budapest, Hungary
| | - Zoltán Kókai
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
| | - László Sipos
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
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Nguyen L, Hitka G, Zsom T, Kókai Z. Application of 1-MCP on apricots at different temperatures and days after harvest. Acta Alimentaria 2016. [DOI: 10.1556/066.2016.45.4.11] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Bagdi A, Tóth B, Lőrincz R, Szendi S, Gere A, Kókai Z, Sipos L, Tömösközi S. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.073] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Bernhardt B, Bernáth J, Gere A, Kókai Z, Komáromi B, Tavaszi-Sarosia S, Varga L, Sipos L, Szabó K. The Influence of Cultivars and Phenological Phases on the Accumulation of Nevadensin and Salvigenin in Basil {Ocimum basilicum). Nat Prod Commun 2015. [DOI: 10.1177/1934578x1501001016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
According to the earlier literature the optimum harvest time for basil is at the full flowering stage if accumulation of essential oil is taken into account. In this research we have investigated our gene-bank stored basil accessions to determine whether the harvest timing is variety specific or not considering their flavonoid accumulation pattern. In our work we have determined by HPLC the content of two main flavonoid compounds, salvigenin and nevadensin, of eight different gene bank accessions from 2013 of Ocimum basilicum L. Data were analysed with the nonparametric Kruskal-Wallis test. Multiple pairwise comparisons were made using the Conover-Iman procedure where the significance level was 5%. We have observed that the optimum harvest time is at the full flowering stage in the case of accessions ‘Genovese’ and ‘Piros’, but this was not verified for the others. The result of our experiment has shown that the maximum salvigenin and nevadensin content was detected both at the full- and early flowering period. Almost in all phenological phases the accession ‘M. Grimes’ accumulated the highest level of nevadensin, while accession ‘Lengyel’ produced the lowest results in all phenological phases. Generally it could be observed that compared with nevadensin more salvigenin is accumulated, and it is independent of the phenological phases. In the case of salvigenin, ‘M. Grimes’ accession produced the largest quantity and accession ‘Dark Opal’ showed the lowest values. Our analyses demonstrated that harvest at different phenological phases may result in different amounts of active agents according to the cultivar.
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Affiliation(s)
- Botond Bernhardt
- Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Jenő Bernáth
- Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Attila Gere
- Sensory Laboratory, Faculty of Food Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Zoltán Kókai
- Sensory Laboratory, Faculty of Food Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Bonifác Komáromi
- Department of Food Chemistry and Nutrition, Faculty of Food Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Szilvia Tavaszi-Sarosia
- Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - László Varga
- Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - László Sipos
- Sensory Laboratory, Faculty of Food Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
| | - Krisztina Szabó
- Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary
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Bernhardt B, Bernáth J, Gere A, Kókai Z, Komáromi B, Tavaszi-Sárosi S, Varga L, Sipos L, Szabó K. The Influence of Cultivars and Phenological Phases on the Accumulation of Nevadensin and Salvigenin in Basil (Ocimum basilicum). Nat Prod Commun 2015; 10:1699-1702. [PMID: 26669105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023] Open
Abstract
According to the earlier literature the optimum harvest time for basil is at the full flowering stage if accumulation of essential oil is taken into account. In this research we have investigated our gene-bank stored basil accessions to determine whether the harvest timing is variety specific or not considering their flavonoid accumulation pattern. In our work we have determined by HPLC the content of two main flavonoid compounds, salvigenin and nevadensin, of eight different gene bank accessions from 2013 of Ocimum basilicum L. Data were analysed with the nonparametric Kruskal-Wallis test. Multiple pairwise comparisons were made using the Conover-Iman procedure where the significance level was 5%. We have observed that the optimum harvest time is at the full flowering stage in the case of accessions 'Genovese' and 'Piros', but this was not verified for the others. The result of our experiment has shown that the maximum salvigenin and nevadensin content was detected both at the full- and early flowering period. Almost in all phenological phases the accession 'M. Grünes' accumulated the highest level of nevadensin, while accession 'Lengyel' produced the lowest results in all phenological phases. Generally it could be observed that compared with nevadensin more salvigenin is accumulated, and it is independent of the phenological phases. In the case of salvigenin, 'M. Grünes' accession produced the largest quantity and accession 'Dark Opal' showed the lowest values. Our analyses demonstrated that harvest at different phenological phases may result in different amounts of active agents according to the cultivar.
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21
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Gere A, Losó V, Györey A, Kovács S, Huzsvai L, Nábrádi A, Kókai Z, Sipos L. Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties. J Sci Food Agric 2014; 94:3213-3225. [PMID: 24802557 DOI: 10.1002/jsfa.6673] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Revised: 12/06/2013] [Accepted: 03/17/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Traditional internal and external preference mapping methods are based on principal component analysis (PCA). However, parallel factor analysis (PARAFAC) and Tucker-3 methods could be a better choice. To evaluate the methods, preference maps of sweet corn varieties will be introduced. RESULTS A preference map of eight sweet corn varieties was established using PARAFAC and Tucker-3 methods. Instrumental data were also integrated into the maps. The triplot created by the PARAFAC model explains better how odour is separated from texture or appearance, and how some varieties are separated from others. CONCLUSION Internal and external preference maps were created using parallel factor analysis (PARAFAC) and Tucker-3 models employing both sensory (trained panel and consumers) and instrumental parameters simultaneously. Triplots of the applied three-way models have a competitive advantage compared to the traditional biplots of the PCA-based external preference maps. The solution of PARAFAC and Tucker-3 is very similar regarding the interpretation of the first and third factors. The main difference is due to the second factor as it differentiated the attributes better. Consumers who prefer 'super sweet' varieties (they place great emphasis especially on taste) are much younger and have significantly higher incomes, and buy sweet corn products rarely (once a month). Consumers who consume sweet corn products mainly because of their texture and appearance are significantly older and include a higher ratio of men.
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Affiliation(s)
- Attila Gere
- Sensory Laboratory, Faculty of Food Science, Corvinus University of Budapest, H-1118, Budapest, Villányi út, 29-43, Hungary
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Várvölgyi E, Gere A, Szöllősi D, Sipos L, Kovács Z, Kókai Z, Csóka M, Mednyánszky Z, Fekete A, Korány K. Application of Sensory Assessment, Electronic Tongue and GC–MS to Characterize Coffee Samples. Arab J Sci Eng 2014. [DOI: 10.1007/s13369-014-1489-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Sipos L, Gere A, Szöllősi D, Kovács Z, Kókai Z, Fekete A. Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes. J Food Sci 2014; 78:S1602-S1608. [PMID: 24106763 DOI: 10.1111/1750-3841.12178] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 05/07/2013] [Indexed: 11/27/2022]
Abstract
In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 different brands, each with 2 flavors (pear-lemon grass and josta berry). The applied sensory method was profile analysis. Our aim was to analyze the sensory profiles and to investigate the similarities between the sensitivity of the trained human panel and an electronic tongue device. Another objective was to demonstrate the possibilities for the prediction of sensory attributes from electronic tongue measurements using a multivariate statistical method (Partial Least Squares regression [PLS]). The results showed that the products manufactured under different brand name but with the same aromas had very similar sensory profiles. The panel performance evaluation showed that it is appropriate (discrimination ability, repeatability, and panel consensus) to compare the panel's results with the results of the electronic tongue. The samples can be discriminated by the electronic tongue and an accurate classification model can be built. Principal Component Analysis BiPlot diagrams showed that Brand A and B were similar because the manufacturers use the same aroma brands for their products. It can be concluded that Brand C was quite different compared to the other samples independently of the aroma content. Based on the electronic tongue results good prediction models can be obtained with high correlation coefficient (r(2) > 0.81) and low prediction error (RMSEP < 13.71 on the scale of the sensory evaluation from 0 to 100).
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Affiliation(s)
- László Sipos
- Sensory Lab., Faculty of Food Science, Corvinus Univ. of Budapest, H-1118 Budapest, Villányi út 29-43, Hungary
| | - Attila Gere
- Sensory Lab., Faculty of Food Science, Corvinus Univ. of Budapest, H-1118 Budapest, Villányi út 29-43, Hungary
| | - Dániel Szöllősi
- Dept. of Physics and Control, Faculty of Food Science, Corvinus Univ. of Budapest, H-1118, Somlói út 14-16, Hungary
| | - Zoltán Kovács
- Dept. of Physics and Control, Faculty of Food Science, Corvinus Univ. of Budapest, H-1118, Somlói út 14-16, Hungary
| | - Zoltán Kókai
- Sensory Lab., Faculty of Food Science, Corvinus Univ. of Budapest, H-1118 Budapest, Villányi út 29-43, Hungary
| | - András Fekete
- Dept. of Physics and Control, Faculty of Food Science, Corvinus Univ. of Budapest, H-1118, Somlói út 14-16, Hungary
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Sipos L, Ficzek G, Kókai Z, Tóth M. New multiresistant apple cultivars - Complex assessment of sensory and some instrumental attributes. Acta Alimentaria 2013. [DOI: 10.1556/aalim.42.2013.2.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Losó V, Tóth A, Gere A, Heszberger J, Székely G, Kókai Z, Sipos L. Methodology problems of the industrial preference mapping. Acta Alimentaria 2012. [DOI: 10.1556/aalim.41.2012.suppl.11] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Szőke A, Losó V, Sipos L, Geösel A, Gere A, Kókai Z. The effect of brand/type/variety knowledge on the sensory perception. Acta Alimentaria 2012. [DOI: 10.1556/aalim.41.2012.suppl.19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Györey A, Gere A, Kókai Z, Molnár P, Sipos L. Effect of sample presentation protocols on the performance of a margarine expert panel. Acta Alimentaria 2012. [DOI: 10.1556/aalim.41.2012.suppl.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
UNLABELLED Obesity is one of the major health problems at present and it will also be in the future. AIM To assess the proportion of obesity-related diseases in the Hungarian population above 18 years of age. METHOD The survey was conducted via internet. 1,000 subjects inform various subregions of Hungary were asked to fill in the questionnaire. The obtained data were grouped according to gender and age in overweight, lean and normal weight subjects. Additional diseases were assessed using odds ratios with 95% probability. Data from overweight subjects were compared to those obtained from subjects with a body mass index lower than 25 kg/m2. RESULTS 27,746 filled in questionnaires from 2,597 subregions were analysed. 46.3% of the responders were males and 53.7% were females. The disease rate among females was higher compared to males. The occurrence of diseases increased with age. In overweight subjects the odds ratios for several diseases were substantially increased (diabetes, 3.9; hypertension, 2.9; cardiovascular diseases, 1.69; arthralgia, 1.68; and cervical, dorsal and lumbar pain, 1.35). CONCLUSION Obesity related additional diseases merit a high concern nowadays. Taking into consideration the tendency of obesity in children, there is a need to put higher emphasis to primary prevention.
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Affiliation(s)
- Mária Bényi
- Országos Egészségfejlesztési Intézet Budapest Gyáli út 2-6. B épület.
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Losó V, Gere A, Györey A, Kókai Z, Sipos L. Comparison of the performance of a trained and an untrained sensory panel on sweetcorn varieties with the panelcheck software. ACTA ACUST UNITED AC 2012. [DOI: 10.19041/apstract/2012/1-2/10] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
In this paper the results of trained and untrained sensory panels are compared on five Hungarian commercial sweet corn samples. The two evaluations were carried out in a sensory laboratory (ISO 6658:2005), with the same experimental design, with two replicates, and the panels consisted of 10 panelists. In both cases the panels assembled the profiles of the samples according to the vocabulary chosen by the trained panelists. The results show that the untrained panel has higher standard deviation, weaker repeatability and less significant parameters (ISO/DIS 11132). However 10 of the 17 sensory attributes were significant in the case of the untrained panel, the trained panel has 15 significant parameters with lower standard deviation and good repeatability. During the statistical investigation we focused on the panel performance and used the PanelCheck open source software package to achieve this goal. We followed the workflow suggested by the researchers of the Nofima, the developers of the PanelCheck. According to the examined parameters the trained panel has better discrimination ability (F values) for attributes ’yellow color’, ’hue’, roughness’, ’freshness’, ’juiciness’, ’tenderness’. There was not an attribute evaluated by the untrained panel where all the panel members reached the line representing the 5% significance level. Furthermore the trained panel has better agreement between its assessors (Tucker-1 plots) and the repeatability is much better according to the MSE plots. This examination confirms that it is necessary to train the panels in order to get reliable and consistent results.
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Kovács Z, Sipos L, Szöllõsi D, Kókai Z, Székely G, Fekete A. Electronic Tongue and Sensory Evaluation for Sensing Apple Juice Taste Attributes. ACTA ACUST UNITED AC 2011. [DOI: 10.1166/sl.2011.1687] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Sipos L, Ladányi M, Kókai Z. Mineral water consumption and market forecast in Hungary. Acta Alimentaria 2011. [DOI: 10.1556/aalim.40.2011.2.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Novák I, Sipos L, Kókai Z, Szabó K, Pluhár Z, Sárosi S. Effect of the drying method on the composition ofOriganum vulgareL. subsp.hirtumessential oil analysed by GC-MS and sensory profile method. Acta Alimentaria 2011. [DOI: 10.1556/aalim.40.2011.suppl.13] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Geösel A, Sipos L, Stefanovits-Bányai É, Kókai Z, Győrfi J. Antioxidant, polyphenol and sensory analysis ofAgaricus bisporusandAgaricus subrufescenscultivars. Acta Alimentaria 2011. [DOI: 10.1556/aalim.40.2011.suppl.4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Sipos L, Király I, Bábel L, Kókai Z, Tóth M. Role of sight in flavour perception: Sensory assessment of apple varieties by sighted and blind panels. Acta Alimentaria 2011. [DOI: 10.1556/aalim.40.2011.suppl.19] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kókai Z. Sensory analysis for food and beverage quality control — A practical guide. Acta Alimentaria 2010. [DOI: 10.1556/aalim.39.2010.4.10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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