Sensory methodologies and the taste of water (original) (raw)
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Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes
Journal of food science, 2013
In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 different brands, each with 2 flavors (pear-lemon grass and josta berry). The applied sensory method was profile analysis. Our aim was to analyze the sensory profiles and to investigate the similarities between the sensitivity of the trained human panel and an electronic tongue device. Another objective was to demonstrate the possibilities for the prediction of sensory attributes from electronic tongue measurements using a multivariate statistical method (Partial Least Squares regression [PLS]). The results showed that the products manufactured under different brand name but with the same aromas had very similar sensory profiles. The panel performance evaluation showed that it is appropriate (discrimination ability, repeatability, and panel consensus) to compare the panel's results with the results of the electronic tongue. The samples can be discriminated by the electr...
Tastes and odors of water - Quantifying objective analyses: a review
Critical Reviews in Environmental Science and Technology, 2014
Usually, organoleptic criteria have to be fulfilled for tap water in order for it to be considered safe to drink. This can be achieved at three levels: chemical analysis, sensory analysis, or through electrophysiology. While chemical analysis has been quite extensively discussed in the literature and as consumer perception is of vital importance, we propose a review of the latter two levels, namely sensory analysis and electrophysiology. We first recall some basics of perception and how it can be influenced by stimuli properties, human intrinsic factors and contextual factors, which are critical for an efficient measurement. Next, we present sensory analysis methods, as these are usually carried out in order to measure consumer appreciation of water. The drawbacks of such methods are then discussed before introducing the alternative of electrophysiological measurements. Some evidence that activity from the central and autonomic nervous systems can be measured in response to gustatory and olfactory stimuli in water is first described. Then, a review of objective physiological methods in the literature, developed to assess the emotional aspect of these reactions, is detailed. Finally, the possibility of correlating and predicting the quality, intensity, and hedonic dimension of a stimulus in water with sensory self-report and nervous system responses is discussed.
Construction of an individualized sensory space of tastes in water using skin blood flow responses
Journal of Water Supply: Research and Technology - Aqua, 2015
Perception of tastes and odors in water is a major interest for water producers and distributors because off-flavors in tap water are associated with health risk by consumers. However, the taste of water is difficult to describe due to the medium itself which is supposed to have no taste. Classical sensory methodologies are difficult to adapt and only get part of the whole perception. This study suggests a new approach to qualify and quantify taste of water using multiple physiological measurements to go back up the perception chain. The four basic tastes (sweet, salty, acid and bitter) were used and diluted in Evian water as a standard, at low concentrations. Autonomic system responses were measured with skin blood flow variations. Results from skin blood flow variations are presented and indicate a high correlation between the duration and amplitude of the response with the self-reported intensity and pleasantness of the stimulus. It also shows that physiological measurements enable the significant discrimination of the different tastes even at detection threshold concentrations. The prediction of the characteristics of a stimulus might be obtained by combining multiple physiological data and sensory responses.
Flavor Profile Analysis: Taste and Odor Control of the Future
Journal American Water Works Association, 1986
A standard method is needed in the drinking water industry to describe the actual flavor and aroma of a water sample in a qualitative and reproducible way, and to provide a quantitative estimate of the intenfitiec of organoleptic (taste and odor) sensations. The method should be applicable for use in att wat _ ___-__ ..-:er utilities over a wide range of problems, and each water utilitv should he ahle tn train it< nm .
Sensory properties of Danish municipal drinking water as a function of chemical composition
Food Research International, 2013
Studies have shown that drinking water of good sensory quality have total dissolved solid (TDS) concentrations between 100 and 450 mg L −1 . However, such studies have only investigated the overall sensory quality of water and not the different sensory attributes. Little is known about the taste and mouthfeel attributes of drinking water in relation to the chemical composition. The purpose of this study was to determine the variation in sensory attributes of Danish drinking water and the relation to the chemical composition. Groundwater samples were collected from 20 waterworks with uplands and aquifer reservoirs characteristics covering the main variation in geochemistry and land use. The groundwater samples' inorganic chemical composition was determined and a trained panel determined sensory attributes and their intensities. Identified sensory attributes listed with decreasing intensity were: moist, fresh, salty, chalky, hard, astringent, metallic, bitter, sweet and sour. The main sensory variation between samples was caused by the saltiness and this attribute was negatively correlated to all other impressions especially moistening. The saltiness had a strong linear positive correlation to the TDS, conductivity and Na concentration (R 2 = 0.72-0.92) whereas the descriptor fresh was negatively linear correlated to these parameters (R 2 = 0.76-0.81). The descriptors, fresh and moist, seem mainly to be a result of low salt concentrations which characterises samples from aquifers at the glacial outwash plains of western Jutland and elevated seabeds of northern Jutland.
Instrumental measurement of beer taste attributes using an electronic tongue
Analytica Chimica Acta, 2009
The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.
Food Chemistry, 2013
As bottled mineral water market is increasing in the world (especially in emergent and developed countries), the development of a simple protocol to train a panel to evaluate sensory properties would be a useful tool for natural drinking water industry. A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). The tasting questionnaire included 13 attributes for still water plus overall impression and they were sorted by: colour hues, transparency and brightness, odour/aroma and taste/flavour/texture and 2 more for carbonated waters (bubbles and effervescence). The training lasted two months with, at least, 10 sessions, was adequate to evaluate bottled natural mineral water. To confirm the efficiency of the sensory training procedure two sensory groups formed the whole panel. One trained panel (6 persons) and one professional panel (6 sommeliers) and both participated simultaneously in the water tasting evaluation of 3 sample lots. Similar average scores obtained from trained and professional judges, with the same water trademarks, confirmed the usefulness of the training protocol. The differences obtained for trained panel in the first lot confirm the necessity to train always before a sensory procedure. A sensory water wheel is proposed to guide the training in bottled mineral water used for drinking, in connection with their chemical mineral content.
A Project Report on Taste sensor
2015
(a) Multidisciplinary presentation and discussion of the overall design approach (a) Multidisciplinary presentation and discussion of the overall design approach i.