Varapha Lotong - Academia.edu (original) (raw)
Uploads
Papers by Varapha Lotong
Journal of Food Science, 2003
ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differe... more ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.
Journal of Sensory Studies, 2000
ABSTRACTA lexicon for describing the flavor of wheat sourdough bread (WSB) was developed. A highl... more ABSTRACTA lexicon for describing the flavor of wheat sourdough bread (WSB) was developed. A highly trained, descriptive sensory panel identified, defined, and referenced 32 flavor attributes for WSB. To determine the flavor characteristics of WSB, 37 samples were selected or prepared to represent a wide range of both commercial and laboratory variations. Crust and crumb of sourdough bread had different flavor properties; thus, they were evaluated separately. Twenty six attributes described the characteristics of sourdough bread crumb, and 28 attributes described the characteristics of crust. Some attributes were found in most or all samples, but many attributes were found in only one or a few samples. All 37 samples had distinctly different flavor attributes and intensities in both crumb and crust samples. The principal components analysis for crumb and crust indicated that the number of attributes could not be reduced into a smaller set of components that completely described the w...
Journal of Sensory Studies, 2002
Two independent, highly trained panels separately conducted descriptive analysis of orange juices... more Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately f o r each panel. The comparison showed that the underlying sample spaces obtainedfrom both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels.
Journal of Food Science, 2003
ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differe... more ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.
Journal of Sensory Studies, 2000
ABSTRACTA lexicon for describing the flavor of wheat sourdough bread (WSB) was developed. A highl... more ABSTRACTA lexicon for describing the flavor of wheat sourdough bread (WSB) was developed. A highly trained, descriptive sensory panel identified, defined, and referenced 32 flavor attributes for WSB. To determine the flavor characteristics of WSB, 37 samples were selected or prepared to represent a wide range of both commercial and laboratory variations. Crust and crumb of sourdough bread had different flavor properties; thus, they were evaluated separately. Twenty six attributes described the characteristics of sourdough bread crumb, and 28 attributes described the characteristics of crust. Some attributes were found in most or all samples, but many attributes were found in only one or a few samples. All 37 samples had distinctly different flavor attributes and intensities in both crumb and crust samples. The principal components analysis for crumb and crust indicated that the number of attributes could not be reduced into a smaller set of components that completely described the w...
Journal of Sensory Studies, 2002
Two independent, highly trained panels separately conducted descriptive analysis of orange juices... more Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately f o r each panel. The comparison showed that the underlying sample spaces obtainedfrom both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels.