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Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020; 9:E1420. [PMID: 33049943 PMCID: PMC7601069 DOI: 10.3390/foods9101420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 12/26/2022] Open
Abstract
The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses' physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
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Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Manuel Delgado Pertíñez
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Hortensia Galán Soldevilla
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Pilar Ruiz Pérez-Cacho
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
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Ruiz Pérez‐Cacho P, Haba Ruiz MA, Dios‐Palomares R, Galán‐Soldevilla H. Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pilar Ruiz Pérez‐Cacho
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - María Auxiliadora Haba Ruiz
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Rafaela Dios‐Palomares
- Departamento Estadística, Econometría, Investigación Operativa, Organización de Empresas y Economía Aplicada Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Hortensia Galán‐Soldevilla
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Suwonsichon S. The Importance of Sensory Lexicons for Research and Development of Food Products. Foods 2019; 8:E27. [PMID: 30650601 PMCID: PMC6352027 DOI: 10.3390/foods8010027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/08/2019] [Accepted: 01/10/2019] [Indexed: 11/16/2022] Open
Abstract
A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.
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Affiliation(s)
- Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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Torrico DD, Jirangrat W, Wang J, Chompreeda P, Sriwattana S, Prinyawiwatkul W. Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability. Foods 2018; 7:foods7110186. [PMID: 30413059 PMCID: PMC6262531 DOI: 10.3390/foods7110186] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 10/27/2018] [Accepted: 11/06/2018] [Indexed: 11/16/2022] Open
Abstract
Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL). Three models were used to quantify COE: (1) COE as an interaction effect; (2) COE as a residual effect; (3) COE proportional to the treatment effect. For (1), COE was stronger for C than T and OL, although COE was minimal. For (2), C showed higher estimates (−0.15 to +0.10) of COE than did T and OL (−0.09 to +0.07). COE mainly took the form of convergence. For (3), the absolute proportionality parameter estimate (λ) was higher for C than for T and OL (−0.155 vs. −0.004 to −0.039), which represented −15.46% of its direct treatment effect. Model (3) showed a significant COE for C. COE cannot be ignored as they may lead to the misinterpretation of sensory acceptability results.
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Affiliation(s)
- Damir Dennis Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
| | - Wannita Jirangrat
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
| | - Jing Wang
- College of Nursing and Health Innovation, University of Texas, Arlington, TX 76019, USA.
| | - Penkwan Chompreeda
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
| | - Sujinda Sriwattana
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
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Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2016.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sensory properties of chile pepper heat - and its importance to food quality and cultural preference. Appetite 2017; 117:186-190. [PMID: 28662907 DOI: 10.1016/j.appet.2017.06.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 05/29/2017] [Accepted: 06/25/2017] [Indexed: 01/08/2023]
Abstract
Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed. It was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species. Five key attributes that define and reference a lexicon for describing the heat sensation of chile peppers were determined to describe the heat sensation in any product, and importantly, can be used in the food industry worldwide.
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Jaffe TR, Wang H, Chambers E. Determination of a lexicon for the sensory flavor attributes of smoked food products. J SENS STUD 2017. [DOI: 10.1111/joss.12262] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Taylor R. Jaffe
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
| | - Hongwei Wang
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
- College of Food Science; Southwest University; Chongqing 400715, China
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health; Kansas State University, Ice Hall; Manhattan Kansas
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9
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Talavera M, Chambers DH. Flavor lexicon and characteristics of artisan goat cheese from the United States. J SENS STUD 2016. [DOI: 10.1111/joss.12239] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Martin Talavera
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
| | - Delores H. Chambers
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
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Cosentino C, Faraone D, Paolino R, Freschi P, Musto M. Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk. J Dairy Sci 2016; 99:228-33. [DOI: 10.3168/jds.2015-10107] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Accepted: 09/06/2015] [Indexed: 11/19/2022]
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11
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Brown MD, Chambers DH. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options. J Food Sci 2015; 80:S2957-69. [DOI: 10.1111/1750-3841.13128] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Accepted: 09/28/2015] [Indexed: 11/29/2022]
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12
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Bord C, Guerinon D, Lebecque A. Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. FOOD SCI TECHNOL INT 2015; 22:377-88. [DOI: 10.1177/1082013215605201] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Accepted: 08/06/2015] [Indexed: 11/16/2022]
Abstract
The aim of this study was to measure the impact of heating on the sensory properties of blue-veined cheeses in order to characterise their sensory properties and to identify their specific sensory typology associated with physicochemical parameters. Sensory profiles were performed on a selection of Protected Designation of Origin (PDO) cheeses representing the four blue-veined cheese categories produced in the Massif Central (Fourme d’Ambert, Fourme de Montbrison, Bleu d’Auvergne and Bleu des Causses). At the same time, physicochemical parameters were measured in these cheeses. The relationship between these two sets of data was investigated. Four types of blue-veined cheeses displayed significantly different behaviour after heating and it is possible to discriminate these cheese categories through specific sensory attributes. Fourme d’Ambert and Bleu d’Auvergne exhibited useful culinary properties: they presented good meltability, stretchability and a weak oiling-off. However, basic tastes (salty, bitter and sour) are also sensory attributes which can distinguish heated blue cheeses. The relationship between the sensory and physicochemical data indicated a correlation suggesting that some of these sensory properties may be explained by certain physicochemical parameters of heated cheeses.
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Affiliation(s)
- Cécile Bord
- VetAgro Sup, Clermont Université, Clermont-Ferrand, France
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13
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Newman J, O'Riordan D, Jacquier J, O'Sullivan M. Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Fuentes L, Mateo J, Quinto EJ, Caro I. Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage. J Dairy Sci 2015; 98:2833-42. [PMID: 25726117 DOI: 10.3168/jds.2014-8152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Accepted: 01/12/2015] [Indexed: 12/19/2022]
Abstract
Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.
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Affiliation(s)
- Lucía Fuentes
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco, Km 3.5, Colonia Las Peñitas, 43900, Apan, Mexico
| | - Javier Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain.
| | - Emiliano J Quinto
- Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
| | - Irma Caro
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain; Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
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Newman J, O'Riordan D, Jacquier J, O'Sullivan M. Development of a Sensory Lexicon for Dairy Protein Hydrolysates. J SENS STUD 2014. [DOI: 10.1111/joss.12122] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. Newman
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - D. O'Riordan
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - J.C. Jacquier
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - M. O'Sullivan
- Institute of Food and Health; School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
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Caro I, Soto S, Fuentes L, Gutiérrez-Méndez N, García-Islas B, Monroy-Gayosso KE, Mateo J. Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.54044] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Affiliation(s)
| | - Gail V. Civille
- Sensory Spectrum, Inc.; 554 Central Ave New Providence NJ 07974
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Galán-Soldevilla H, Ruiz Pérez-Cacho P, Hernández Campuzano JA. Determination of the characteristic sensory profiles of Aloreña table-olive. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.132312] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Pensé-Lhéritier AM, Koehl L, Lavarde M, Gagnaire S, Vie K. Contribution of the Sensorial Evaluation of Velvet Fabric in Cosmetic Emulsions to the Sensorial Universe. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00400.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Ludovic Koehl
- Ecole Nationale Supérieure des Arts et Industries Textiles; Roubaix; France
| | - Marc Lavarde
- Ecole de Biologie Industrielle; 32 Boulevard du Port; 95000; Cergy-Pontoise; France
| | | | - Katell Vie
- Laboratoires Clarins; Cergy-Pontoise; France
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Koppel K, Chambers DH. Flavor Comparison of Natural Cheeses Manufactured in Different Countries. J Food Sci 2012; 77:S177-87. [DOI: 10.1111/j.1750-3841.2012.02674.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Talavera-Bianchi M, Chambers DH, Chambers E, Adhikari K, Carey EE. Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Limpawattana M, Shewfelt RL. Flavor lexicon for sensory descriptive profiling of different rice types. J Food Sci 2010; 75:S199-205. [PMID: 20546422 DOI: 10.1111/j.1750-3841.2010.01577.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Rice flavor is a significant factor in determining quality and consumer acceptability as exemplified by scented rice, which is highly favored and commands a price premium. Sensory descriptive analysis has primarily been performed to assess rice flavor characteristics, but these studies feature only a limited lexicon for characterizing specific flavors or the range of flavor types is limited. This study was undertaken to establish a descriptive lexicon with reference standards for describing the flavor properties of a broad spectrum of rice types and use the developed lexicon to characterize which sensory attributes are most important in rice flavor quality. A rice flavor lexicon consisting of 24 descriptive notes was developed and expanded by 8 trained sensory panelists to characterize the flavor of cooked rice differing in terms of forms, types, and specialty (n = 36). Of these 24 descriptive terms, 19 were aromatic notes and 5 were fundamental tastes and oral feeling factors. Eighteen aromatic terms were significantly present in most rice samples whereas some descriptors exhibited unique characteristics of a specific-rice type. Subsequent multivariate analysis indicated that 18 descriptive terms were required to fully understand the characteristics of rice flavor in greater details. This lexicon covered a wider range of rice samples than in the previous studies and will facilitate targeting the characteristic notes important to rice processors as well as producers.
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Affiliation(s)
- M Limpawattana
- Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA, USA
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ROHM HARALD, DÜRRSCHMID KLAUS, FORKER ANNE, JAROS DORIS. TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00255.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Talavera-Bianchi M, Chambers E, Carey EE, Chambers DH. Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:981-988. [PMID: 20355138 DOI: 10.1002/jsfa.3907] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of vegetables. The effects of organic and conventional production on the sensory characteristics of pac choi (often called bok choy) and tomato were studied. Samples were grown in high tunnel and field environments at the Kansas State University Horticulture Research Center located in Olathe, Kansas. Highly trained descriptive panelists from the Sensory Analysis Center at Kansas State University used previously developed flavor lexicons for tomatoes and leafy greens to evaluate the samples. RESULTS ANOVA at a 95% confidence level was used to detect significant differences between treatments for individual attributes. Crispness, green-grassy/leafy, piney, and pungent attributes were normally higher in conventional pac choi only for the field samples. Pac choi grown in high tunnels showed slight differences only at individual amounts of fertilizer. Organic tomatoes grown in the field were generally juicier and less mealy compared to conventionally grown tomatoes. In the high tunnel, organic tomatoes were generally stronger in the characteristic tomato aroma. However, all differences generally were very small. CONCLUSION It can be concluded that organic and conventional production systems do not create major sensory differences in the vegetables evaluated. The few differences that do exist are so small they may not be of practical importance.
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TALAVERA-BIANCHI MARTIN, CHAMBERS IV EDGAR, CHAMBERS DELORESH. LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00249.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CHAMBERS DELORESH, ESTEVE EMILIEN, RETIVEAU ANNYLSE. EFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPES. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00282.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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TALAVERA-BIANCHI MARTIN, CHAMBERS IV EDGAR, CHAMBERS DELORESH. DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00281.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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HAYAKAWA FUMIYO, UKAI NAOKO, NISHIDA JUNJI, KAZAMI YUKARI, KOHYAMA KAORU. LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00247.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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DOOLEY LAURENM, ADHIKARI KOUSHIK, CHAMBERS IV EDGAR. A GENERAL LEXICON FOR SENSORY ANALYSIS OF TEXTURE AND APPEARANCE OF LIP PRODUCTS. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00227.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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THOMPSON KELLYR, CHAMBERS DELORESH, CHAMBERS IV EDGAR. SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00217.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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HONGSOONGNERN PAIRIN, CHAMBERS EDGAR. A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00174.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Riu-Aumatell M, Vichi S, Mora-Pons M, López-Tamames E, Buxaderas S. Sensory Characterization of Dry Gins with Different Volatile Profiles. J Food Sci 2008; 73:S286-93. [DOI: 10.1111/j.1750-3841.2008.00820.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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TALAVERA-BIANCHI MARTIN, CHAMBERS DELORESH. SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESES. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00166.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pérez Aparicio J, Toledano Medina MA, Lafuente Rosales V. Descriptive sensory analysis in different classes of orange juice by a robust free-choice profile method. Anal Chim Acta 2007; 595:238-47. [PMID: 17606006 DOI: 10.1016/j.aca.2007.02.054] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2006] [Revised: 02/08/2007] [Accepted: 02/22/2007] [Indexed: 11/24/2022]
Abstract
Free-choice profile (FCP), developed in the 1980s, is a sensory analysis method that can be carried out by untrained panels. The participants need only to be able to use a scale and be consumers of the product under evaluation. The data are analysed by sophisticated statistical methodologies like Generalized Procrustean Analysis (GPA) or STATIS. To facilitate a wider use of the free-choice profiling procedure, different authors have advocated simpler methods based on principal components analysis (PCA) of merged data sets. The purpose of this work was to apply another easy procedure to this type of data by means of a robust PCA. The most important characteristic of the proposed method is that quality responsible managers could use this methodology without any scale evaluation. Only the free terms generated by the assessors are necessary to apply the script, thus avoiding the error associated with scale utilization by inexpert assessors. Also, it is possible to use the application with missing data and with differences in the assessors' attendance at sessions. An example was performed to generate the descriptors from different orange juice types. The results were compared with the STATIS method and with the PCA on the merged data sets. The samples evaluated were fresh orange juices with differences in storage days and pasteurized, concentrated and orange nectar drinks from different brands. Eighteen assessors with a low-level training program were used in a six-session free-choice profile framework. The results proved that this script could be of use in marketing decisions and product quality program development.
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Affiliation(s)
- Jesús Pérez Aparicio
- IFAPA, Centro de Palma del Río (Area de Tecnología Postcosecha e Industrias Agroalimentarias), Avda Rodríguez de la Fuente s/n, 14700 Palma del Río (Córdoba), Spain.
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KRINSKY B, DRAKE M, CIVILLE G, DEAN L, HENDRIX K, SANDERS T. THE DEVELOPMENT OF A LEXICON FOR FROZEN VEGETABLE SOYBEANS (EDAMAME). J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00088.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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