scholarly journals Determination of astringent taste in model solutions and in beverages

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 196-200 ◽  
Author(s):  
H. Valentová ◽  
S. Škrovánková ◽  
Z. Panovská ◽  
J. Pokorný
Keyword(s):  
Tannic Acid ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Intensity Dependence ◽  
Model Solutions ◽  
Low Concentrations ◽  
Quinine Hydrochloride ◽  
Saturation Threshold

The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds – tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensities of the astringent taste if unstructured graphical scales were used, but the saturation threshold was soon attained in the case of tannic acid. Recording the results on printed forms gave similar results as using a touch-sensitive monitor. The optimum tasting was achieved at swallowing after degustation of 5 s. The duration of degustation increased the intensity. The astringent flavour was suppressed by sugar, but was not significantly influenced by ethanol, citric acid or quinine hydrochloride. Astringent substances were accurately perceived and rated in wine, tea infusion and orange drink, but the increase of astringency was smaller than in model solutions. The astringent taste was easily distinguished from the bitter taste.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak ◽  
Kadir Sabanci ◽  
Muhammet Fatih Aslan
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Discrimination Accuracy ◽  
Flatbed Scanner ◽  
Color Channel ◽  
Texture Parameters ◽  
Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

Heavy metal levels in cassava flour sold in Okura, Ejule and Ojapata of kogi state, Nigeria

2021 ◽  
Vol 19 (3) ◽  
pp. 45-54
Author(s):  
Olubiyo Gloria Taiye ◽  
Yakubu Anita Ohunene ◽  
Olubiyo Comfort Kehinde
Keyword(s):  
Heavy Metals ◽  
Human Exposure ◽  
Cassava Flour ◽  
Low Concentrations ◽  
Zn Concentration ◽  
Guideline Values ◽  
Metal Levels ◽  
Iron And Zinc

Cassava (Manihot esculenta) is a major source of carbohydrate and a staple food cultivated in Nigeria especially in Kogi  State. Determination of heavy metals in cassava flour from major markets:(Okura ,Ejule and Ojapata) in Kogi East was done to ascertain the quality of cassava flour and its human exposure path.Lead, cadmium, iron and zinc contents were determined using Atomic Absorption Spectrophotometer (AAS).The results were analysed using Analysis of Variance (ANOVA), Duncan Multiple Range Test (DMRT) and  Independent Sample t-test. Zn concentration in Ejule (Control) was as low as 0.002±0.000a . Pd,Cd,Fe, and Zn screened were far below the WHO guideline values or permissible limit of metal in food.This implies that the metal toxicants present in the cassava flour is in such low concentrations that render the food non-toxic and edible. Keywords: Heavy metals; pollution; cassava flour; human exposure.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals A new extension to the Taste Strips test

2016 ◽  
Vol 54 (1) ◽  
pp. 45-50
Author(s):  
Axel Wolf ◽  
Oliver Illini ◽  
Daniel Uy ◽  
Bertold Renner ◽  
Christian A. Mueller
Keyword(s):  
Cluster Analysis ◽  
Test Scores ◽  
Bitter Taste ◽  
Human Subjects ◽  
Objective Assessment ◽  
Taste Strips ◽  
Gustatory Function ◽  
Low Concentrations ◽  
Quinine Hydrochloride ◽  
The Mean

Objective: Assessment of gustatory function in human subjects using the 'taste strips' test is an easy and validated procedure. The aim of this study was to extend this test in order to detect subjects with superior gustatory sensitivity. Methods: The investigation included 134 subjects (29.5±12.6 years, range 18-84 years) with normal gustatory function. Four concentrations of sweet, sour, salty, and bitter were augmented with additional low concentrations (sweet: 25/12.5 mg/ml sucrose; sour: 27/15 mg/ml citric acid; salty: 6.4/2.6 mg/ml sodium chloride, bitter: 0.15/0.06 mg/ml quinine hydrochloride), resulting in a maximum extended taste score (ETS) of 24. Results: The mean ETS was 14.5 ± 3.2. Specifically, it was 4.5 ± 1.2 for sweet, 2.8 ± 1.0 for sour, 4.0 ± 1.3 for salty, and 3.2 ± 1.2 for bitter. In contrast to the original version of the taste strips test, no ceiling effect was observed. Cluster analysis separated three groups of subjects by ETS, whereas test scores derived from the original four concentrations were insufficient to discriminate the subgroup with higher gustatory sensitivity. Conclusions: The extended taste strips test seems to be a useful tool for the detection of patients with low gustatory thresholds for sweet, sour, salty, or bitter taste.

scholarly journals Application on sensory prediction of Chinese Moutai-flavour liquor based on ATR-FTIR

2019 ◽  
Vol 79 ◽  
pp. 03001
Author(s):  
Fan Wang ◽  
Chunfu Shao ◽  
Qi Chen ◽  
Tianyi Meng ◽  
Changwen Li
Keyword(s):  
Sensory Quality ◽  
Prediction Models ◽  
Data Selection ◽  
Quality Analysis ◽  
Classification Models ◽  
Verification Of Models ◽  
Sensory Prediction ◽  
Selection Of

ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.

scholarly journals Study of Organochlorinated Pesticide Residues and Polychlorinated Biphenyls in Soil Samples

2013 ◽  
Vol 3 (2) ◽  
pp. 399
Author(s):  
MSc. Vlora Gashi ◽  
Dr.Sc. Aurel Nuro ◽  
MSc. Basri Pulaj
Keyword(s):  
Power Plants ◽  
Soil Samples ◽  
Organochlorinated Pesticides ◽  
Land Drainage ◽  
Low Concentrations ◽  
Sulphur Oxides ◽  
Coal Power Plants ◽  
Agricultural Areas

This paper presents and discusses the data obtained for organochlorinated pesticides and their residues in the soil samples of agricultural areas. Soil contamination is one of most important factors influencing the quality of agricultural products. Usage of heavy farm equipment, the land drainage, an exces­sive application of agrochemicals, emissions originating from mining, metallurgical, and chemical and coal power plants and transport, all generate a number of undesired substances (nitric and sulphur oxides, PAHs, heavy metals, pesticides), which after deposition in soil may influence crop quality. Thus, input of these contaminants into the environment should be carefully monitored. Levels of organochlorinated pesticides contamination were evaluated in agriculture areas that are in use. 10 soil samples were taken in agricultural areas  Plane of  Dugagjini , Kosovo. Representa­tive soil samples were collected from 0-30 cm top layer of the soil.In the analytical method we combined ultrasonic bath extraction and a Florisil column for samples clean-up. The analysis of the organochlorinated pesticides in soil samples was performed by gas chromatography technique using electron capture detector (GC/ECD). Optima-5 (low/mid polarity, 5% phenyl methyl siloxane 60 m x 0.33 mm x 0.25μm film) capillary column was used for isolation and determination of organochlorinated pesticides. Low concentrations of organochlorinated pesticide and their metabolites were found in the studied samples. The presence of organochlorinated pesticides and their residues is probably resulting of their previous uses for agricultural purposes. 

scholarly journals Microbiological and Sensory Quality of Milk on the Domestic Market

2015 ◽  
Vol 65 (4) ◽  
pp. 261-268 ◽  
Author(s):  
Anna Piotrowska ◽  
Franciszek Świderski ◽  
Eliza Kostyra ◽  
Małgorzata Żebrowska-Krasuska ◽  
Anna Sadowska
Keyword(s):  
High Temperature ◽  
Sensory Quality ◽  
Sensory Profile ◽  
Milk Samples ◽  
Preservation Method ◽  
Number Of Microorganisms ◽  
Quality Of Milk ◽  
Secondary Contamination

AbstractThe evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

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