scholarly journals Annual variation in sensory characteristics of seventeen apple cultivars

2016 ◽  
Vol 25 (3) ◽  
Author(s):  
Laila Seppä ◽  
Risto Tahvonen ◽  
Hely Tuorila
Keyword(s):  
Annual Variation ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Late Season ◽  
Trained Panel ◽  
Apple Cultivars ◽  
Colour Skin

Sensory characteristics of 17 apple cultivars commonly grown in Finland were compared over three harvest years (2009–2011). Descriptive analysis with a trained panel (n = 11–14) comprised 17 attributes rated from 0 (‘not at all’) to 10 (‘very’): four appearance (green, red, area of red colour, skin waxiness), three odour (intense, grassy, fruity), five  texture (hard, crispy, mealy, juicy, tough peel), and five flavour (intense, sour, sweet, astringent, diverse) attributes. Ratedintensities differed between the harvest years but their magnitude and direction of change varied according to the cultivar. Odour and flavour ratings tended to be higher in 2009 than in 2010 and 2011. The summer 2009 was fairly normal, while summer 2010 was hot and dry, and summer 2011  hot and humid. These climate may explain some of the differences between the first and the two subsequent years. Late season cultivars tended to be relatively stable against annual effects.

scholarly journals Consumer acceptance of disease tolerant apple cultivars

2019 ◽  
Vol 46 (No. 4) ◽  
pp. 201-207
Author(s):  
Jonas Inderbitzin ◽  
Simone Schuetz ◽  
Nadine Klein ◽  
Markus Kellerhals
Keyword(s):  
Descriptive Analysis ◽  
Hierarchical Cluster ◽  
Point Of View ◽  
Consumer Acceptance ◽  
Eating Quality ◽  
Trained Panel ◽  
Visual Preferences ◽  
Apple Cultivars ◽  
Consumer Test ◽  
Sensory Descriptive Analysis

The current study was designed to compare the consumer acceptance of the three Rvi6 scab-resistant apple cultivars ‘Rustica’, ‘Ariane’ and ‘Ladina’ with the two standard disease-susceptible cultivars ‘Braeburn’ and ‘Mariella’. A consumer test with 189 participants, using written questionnaires, was carried out alongside a sensory descriptive analysis with a trained panel. For appearance acceptance ‘Ariane’ reached the highest score. Three distinct groups of consumers with different visual preferences were found using hierarchical cluster analysis. In terms of eating quality ‘Mariella’ was liked the most. Yet again, three groups were found, with specific preferences regarding textural and taste properties. Participants also responded to questions concerning apple consumption and demographics. Significant effects of these parameters on cultivar likings were found. The study showed that there are scab resistant apples which are well accepted and therefore could be equal or superior alternatives to disease susceptible cultivars from a consumer’s point of view.  

scholarly journals Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science ◽  
2018 ◽  
Vol 140 ◽  
pp. 44-50 ◽  
Author(s):  
Erick Saldaña ◽  
Luiz Saldarriaga Castillo ◽  
Jorge Cabrera Sánchez ◽  
Raúl Siche ◽  
Marcio Aurélio de Almeida ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Methodological Aspects ◽  
Analysis And Study

scholarly journals Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

2018 ◽  
Vol 101 (7) ◽  
pp. 5851-5864 ◽  
Author(s):  
Emmanuel de Jesús Ramírez-Rivera ◽  
Pablo Díaz-Rivera ◽  
Lorena Guadalupe Ramón-Canul ◽  
José Manuel Juárez-Barrientos ◽  
Jesús Rodríguez-Miranda ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Trained Panel ◽  
Quantitative Descriptive

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

OENO One ◽  
2009 ◽  
Vol 43 (4) ◽  
pp. 199
Author(s):  
Marie A. Segurel ◽  
Raymond L. Baumes ◽  
Christine Riou ◽  
Alain Razungles
Keyword(s):  
Descriptive Analysis ◽  
Natural Aging ◽  
Quantitative Descriptive Analysis ◽  
Sensory Study ◽  
Trained Panel ◽  
Aroma Precursors ◽  
Quantitative Descriptive ◽  
Rhone Valley ◽  
The Impact

<p style="text-align: justify;"><strong>Aims</strong>: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The sensory analysis was used to compare Grenache noir and Syrah wines. The role played by the glycosidic precursors on the future odorant profile of the wines from both varieties was demonstrated in an experiment by increasing their natural content in glycosides. Then, odorant compounds were generated by aging treatments, heating at 45 °C for 3 weeks, preceded or not by enzyme addition, or natural aging for 18 months. The wines were then submitted to a selected and trained panel. Samples were compared using triangular test. Furthermore, a quantitative descriptive analysis was carried out to determine the aroma attributes describing and discriminating the wines from the two varieties.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The glycoconjugates increased the global aromatic complexity, and enhanced the fruity aromas in Grenache wines and the leather or olive aromas in Syrah wines. The use of glycosidase enzymes led to a stewed fruit character in Grenache wines, whereas in Syrah wines, the samples enriched with glycosides differed according to the « terroir ».</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: This study showed the impact of the glycosidic fraction of the grapes on the varietal aroma of wines. Furthermore, comparisons of the results obtained by both aging techniques highlight the experimental interest of the aging model but also its limits.</p>

scholarly journals Relationship between Sensory and Instrumental Analysis for Tomato Flavor

1998 ◽  
Vol 123 (5) ◽  
pp. 906-915 ◽  
Author(s):  
E.A. Baldwin ◽  
J.W. Scott ◽  
M.A. Einstein ◽  
T.M.M. Malundo ◽  
B.T. Carr ◽  
...  
Keyword(s):  
Panel Data ◽  
Descriptive Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Line Scale ◽  
Trained Panel ◽  
Tomato Cultivars ◽  
Sensory Responses

The major components of flavor in tomato (Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis-3-hexenol correlated with overall acceptability (P = 0.05); SE, SE/TA (P≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one (P = 0.11) with tomato-like flavor; SE, pH, cis-3-hexenal, trans-2-hexenal, hexanal, cis-3-hexenol, geranylacetone, 2+3-methylbutanol, trans-2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane (P≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis-3-hexenal with sourness (P≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste (P=0.09) and SS with astringency, bitter aftertaste, and saltiness (P≤0.07) for trained panel data. In addition to the above mentioned flavor volatiles, methanol and 1-penten-3-one significantly affected sensory responses (P = 0.13) for certain aroma descriptors. Levels of aroma compounds affected perception of sweetness and sourness and measurements of SS showed a closer relationship to sourness, astringency, and bitterness than to sweetness.

scholarly journals Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S267-S270 ◽  
Author(s):  
I. Revilla ◽  
M. A Lurueña-Martínez ◽  
M. A Blanco-Lopez ◽  
A. M Vivar-Quintana ◽  
C. Palacios ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Sensory Characteristics ◽  
Left Half ◽  
Lamb Meat ◽  
Trained Panel ◽  
Conventional Production ◽  
Conventional Systems ◽  
Organic Meat ◽  
Conventional Counterpart

40 <I>L. dorsi</I> muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)

2019 ◽  
Vol 25 (6) ◽  
pp. 480-490
Author(s):  
PPC Augusto ◽  
FZ Vissotto ◽  
HMA Bolini
Keyword(s):  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Euterpe Oleracea ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Profile ◽  
Freeze Dried ◽  
Sensory Features ◽  
Nutritional Characteristics ◽  
Quantitative Descriptive ◽  
Spray Dried

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai ( Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h.

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