Peanut Roast Color and Sensory Attribute Relationships

2001 ◽  
pp. 187-200
Author(s):  
H. E. Pattee ◽  
T. H. Sanders ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Sensory Attribute

Aversive Textures and Their Role in Food Rejection

2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett
Keyword(s):  
Cluster Analysis ◽  
Psychological Factors ◽  
Sensory Attributes ◽  
Prominent Feature ◽  
Large Vocabulary ◽  
Common Food ◽  
Sensory Attribute ◽  
Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

A comparison of sensory attribute use by children and experts to evaluate chocolate

2002 ◽  
Vol 13 (7-8) ◽  
pp. 545-553 ◽  
Author(s):  
F SUNE ◽  
P LACROIX ◽  
F HUONDEKERMADEC
Keyword(s):  
Sensory Attribute

scholarly journals Comparative Evaluation of the Proximate and Micro-Nutritional Benefits of Pawpaw, Carrots, Turmeric and Coconut

2021 ◽  
pp. 1-5
Author(s):  
CO Ajenu ◽  
◽  
EE Imhontu ◽  
Keyword(s):  
Crude Protein ◽  
Sodium Content ◽  
Ash Content ◽  
Crude Protein Content ◽  
Human Diet ◽  
Essential Components ◽  
Sensory Attribute ◽  
Micronutrient Malnutrition ◽  
Nutritional Benefits ◽  
Mg Content

Natural products are essential components in the human diet providing vital micronutrients such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are essential for proper growth and development as well as playing other roles in normal body function or metabolism. The aim of this study is to evaluate the proximate and micronutrient composition of some selected plant samples: pawpaw, carrots, turmeric and coconut. The proximate and micronutrient composition of the different fruits evaluation was carried out using methods. Results obtained shows that carrot have the highest moisture content of 84.1%, pawpaw have the highest fiber content of 23.8%, crude protein content of 12.8% and ash content of 9.6%. Coconuts have the highest fat content of 43.0% and the highest carbohydrate content was recorded in turmeric (68.59%). Highest vitamin C content was recorded in pawpaw 60.3 mg, while coconut have the highest zinc (8.0 mg), copper (4.2 mg) and iron (21.3 mg) content. Carrots have the highest sodium content of 84.0 mg. These fruits are cheap and rich in several micronutrients thus consuming them often will help reduce micronutrient malnutrition. They can also be processed into various forms domestically and on industrial scale for juices, soups, etc and can also be used to complement other foods to improve both nutrient and sensory attribute.

scholarly journals Effect of microwave drying on sensory attribute of coriander leaves

2020 ◽  
Vol 8 (5) ◽  
pp. 1618-1623
Author(s):  
BC Khodifad ◽  
NK Dhamsaniya ◽  
PJ Rathod
Keyword(s):  
Microwave Drying ◽  
Sensory Attribute ◽  
Coriander Leaves

scholarly journals A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1767
Author(s):  
Emer C. Garvey ◽  
Thorsten Sander ◽  
Tom F. O’Callaghan ◽  
MaryAnne Drake ◽  
Shelley Fox ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Cross Cultural ◽  
Feed System ◽  
Volatile Analysis ◽  
Cultural Preferences ◽  
Significant Difference ◽  
Sensory Attribute ◽  
Aldehydes And Ketones ◽  
The Usa ◽  
Volatile Aromatic Compounds

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.

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