Sensory Analysis Research Papers - Academia.edu (original) (raw)

2025, Flavour and Fragrance Journal

ABSTRACTTwenty‐one commercial pisco samples made with Quebranta grapes from four different geographical areas in Peru have been evaluated by gas chromatography–olfactometry (GC‐O) and chemical quantitative analysis. The GC‐O study revealed that the Peruvian pisco from the Quebranta grape variety has a relatively simple aroma profile formed by 22 odorants, all of which could be identified. Most of the odorants are fermentation related, while guaiacol, β‐damascenone, geraniol and linalool come from the grape. The chemical analysis of the volatiles of these samples has shown a volatile profile quite typical of a wine distillate, with not very high but perceptible levels of linalool and β‐damascenone (up to 46 µg/l). Some of the samples contained also very high levels of β‐phenylethyl acetate and β‐phenylethanol (up to 13 mg/l and 72 mg/l, respectively), which arises as key aroma compounds potentially responsible for deep sensory differences between samples. In fact, the differential se...

2025, Research, Society and Development

No setor de alimentos, a análise sensorial possui grande importância para avaliação da aceitabilidade pelos consumidores e ainda avaliará a qualidade de um produto a serem testados. Este trabalho tem como objetivo realizar análise sensorial dos produtos em conserva de diferentes tamanhos de tilápia do Nilo (Oreochromis niloticus) para o estímulo ao consumo de pescados enlatados. Foram aplicados testes de perfil de atributos, avaliando a aparência, cor, aroma, sabor e textura, foi solicitado ao julgador que após degustar as amostras avaliasse os atributos especificados na ficha, utilizando uma escala verbal e numérica de 9 pontos. Para avaliar o efeito do tamanho sobre as características sensoriais utilizou-se o teste de Friedman. Considerando o nível de significância de 5%. Em caso de efeito estatístico significativo, procedeu-se o teste de Conover. Foram computados também os coeficientes de correlação de Spearman para essas variáveis. As características sensoriais apresentaram corr...

2025, Food Microbiology

Matsoni, a traditional Georgian fermented milk, has variable quality and stability besides a short shelflife (72e120 h at 6 C) due to inadequate production and storage conditions. To individuate its typical traits as well as select and exploit autochthonous starter cultures to standardize its overall quality without altering its typicality, we carried out a thorough physico-chemical, sensorial and microbial characterization of traditional Matsoni. A polyphasic approach, including a culture-independent (PCR-DGGE) and two PCR culture-dependent methods, was employed to study the ecology of Matsoni. Overall, the microbial ecosystem of Matsoni resulted largely dominated by Streptococcus (S.) thermophilus and Lactobacillus (Lb.) delbrueckii subsp. bulgaricus. High loads of other lactic acid bacteria species, including Lb. helveticus, Lb. paracasei and Leuconostoc (Leuc.) lactis were found to occur as well. A selected autochthonous multiple strain culture (AMSC) composed of one Lb. bulgaricus, one Lb. paracasei and one S. thermophilus strain, applied for the pilot-scale production of traditional Matsoni, resulted the best in terms of enhanced shelf-life (one month), sensorial and nutritional quality without altering its overall typical quality. This AMSC is at disposal of SMEs who need to exploit and standardize the overall quality of this traditional fermented milk, preserving its typicality.

2025, Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

Abstrakt. Walory odżywcze i sensoryczne oraz cena stanowią obecnie bardzo istotny element decydujący o popycie na dany produkt, szczególnie w sytuacji znacznej nadprodukcji i konkurencji między producentami. Celem przeprowadzonych badań była ocena jakości sensorycznej kiełbasy podwawelskiej w odniesieniu do jej ceny jako miernika jakości wyrobu. Materiał badawczy stanowiły próbki kiełbasy podwawelskiej pochodzące od 6 producentów. Do określenia jakości sensorycznej zastosowano metodę skalowania do oceny wybranych wyróżników jakościowych, dodatkowo dokonano również sumarycznej oceny jakości ogólnej metodą obliczeniową (SOJS). Jakość sensoryczna ocenianych kiełbas podwawelskich pochodzących od 6 różnych producentów wykazała znaczne zróżnicowanie. Uzyskano istotną zależność między ogólną jakością sensoryczną badanych kiełbas a ich ceną. W przypadku najtańszej kiełbasy stwierdzono najniższą jakość sensoryczną, podczas gdy droższe kiełbasy uzyskały wysoką ocenę. Wyniki badań wykazały, że cena może być wskaźnikiem jakości sensorycznej w 50%.

2025, Polish Journal of Food and Nutrition Sciences

2025

Nutritional and sensory qualities and price are now a very important factor in the demand for the product, especially in situations of considerable overproduction and competition between manufacturers. The aim of this study was to evaluate the sensory quality of sausages Podwawelska in relation to price as an indicator of quality. Material consisted of a sample of sausage Podwawelska derived from 6 manufacturers. To determine the sensory quality scaling method was used, also made the assessment of the overall quality (SOJS). Evaluated the sensory quality of sausages Podwawelskich coming from 6 different manufacturers showed considerable variation. A significant correlation between overall sensory quality of studied sausages and their price was obtained. In the case of sausage found the cheapest worst sensory quality was found. In the case of sausages, the quality of sensory rated positively, the price was adequate to their sensory quality. It has been shown that the price can be an ...

2025, Zeszyty Problemowe Postępów Nauk Rolniczych

The aim of this study was to determine the relationship between chemical composition of traditional dry-cured loin produced in Poland and their objective sensory characteristic and to establish which pig breed is more suitable for the production of high quality dry-cured loin. Material varied depending on marbling, juiciness, tenderness, pH, colour parameters L* and a*, water, protein and calcium content. Dry-cured loins obtained from the meat of Zlotnicka White pigs had higher overall quality, were more juicy and tender with lower protein, salt and zinc content comparing to loins obtained from meat of commercial crossbreed pigs and is more suitable to produce high quality dry-cured loins.

2025, IOP Conference Series: Earth and Environmental Science

Citrus fruits have historically been consumed as a source of vitamins due to their refreshing taste and ease of processing. However, evolving consumer preferences driven by healthy lifestyle trends have led to increased demand for alternative types of fruit, raising questions about the continued attractiveness of citrus fruits. This study aims to identify the factors that influence the frequency of citrus fruit purchases, and the attributes consumers consider when making purchasing decisions. An online survey was conducted with 234 respondents from various regions in Indonesia. The ordered probit model was employed to determine the factors influencing the weekly frequency of citrus fruit purchases, while the importance of citrus fruit attributes was assessed using a Likert scale. The results indicate that age, income, and fruit expenditure significantly affect the frequency of citrus fruit purchases. The three attributes deemed most important by the majority of respondents were flavor, hygiene, and appearance. Based on this study, public health campaigns should promote the health benefits of citrus fruits to younger and lower-income consumers. Marketing should emphasize nutrition and sensory appeal, while producers focus on hygiene, quality and innovation.

2025, Foodservice Research International

Dietary interventions have been found to be an egective method of reducing total and LDL-cholesterol, thereby reducing the risk of coronary heart disease. Incorporating soy protein in the diet may be one way of reducing cholesterol levels (Anderson et al. 1999). The purpose of the study was to evaluate the sensory attributes of oatmeal mufins after adding soy protein. The research study compared a control product (A), using all-purpose flour with two variations. For one variation (Product B) soy protein flour was substituted for all-purpose flour and the second variation (Product C) contained soy protein flour in place of allpurpose flour and water was added. Seventy-five subjects participated in the study. All products were served in a randomized and balanced order. The subjects used a standard nine-point hedonic

2025

The purpose of this paper was to evaluate the quality of novel gluten-free cookies in terms of sensory, color and textural properties. The light buckwheat flour was included in cookie formulations at three levels and compared to the control sample based on rice flour. Color values of cookies were determined by a chromameter MINOLTA, CR-400. Textural properties, hardness and fracturability, were measured using a TA.XT Plus Texture Analyzer equipped with a 3-Point Bending Rig and a 30 kg load cell. Sensory properties were evaluated using a 5-point category scale. As regard the colour, buckwheat addition caused significant (P < 0.05) decrease of lightness, redness and yellowness. The addition of 20% buckwheat flour into the cookie formulation achieved the lowest differences in instrumental properties compared to the control sample and better sensory properties than other cookies with buckwheat.

2025, Postharvest Biology and Technology

Punnetted litchis are prone to rot development. We examined the use of hot water treatments to control rots, with 2 min or 5 min dips at 48 • C, 50 • C or 52 • C in one experiment, and 1 min, 2 min, 3 min, 4 min or 5 min dips at 52 • C in another. We also compared the benefits of a 1 min 52 • C hot water dip with a 1 min 52 • C hot water spray. The most effective hot water dip was 1 min at 52 • C, which slowed the rate of rot development by approximately 15%. The hot water spray was equally effective as the hot water dip. On the basis of comparisons with other studies, a hot water spray was about half as effective as a hot benomyl dip. A model was used to simulate the temperature profiles within a 30 mm diameter spherical fruit during a 1 min dip at 52 • C. At the end of the dip there was a steep temperature decline from the surface to the center of the fruit, consistent with a heat pasteurization effect largely restricted to the pericarp. The hot water treatments caused immediate effects on pericarp colour, with a positive linear correlation between dip time at 52 • C and chroma, indicating disturbance of pericarp cells.

2025, International Journal of Food Properties

The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences. Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

2025, American Journal of Enology and Viticulture

Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

2025

functioning national organizations with capacity to coordinate the process at the national level and liaise efficiently with the many producers of cacao for fine chocolates. Bioversity, CIRAD, and EVENT are committed to continue the CoE Programme and are seeking interest from sponsorships. COPAL is considering taking on the role of interfacing with producing countries with Bioversity providing an overall coordination together with CIRAD and EVENT. Continuous engagement in the Programme was assured from the industry partners. The CoE/ICA editions will be carried out every two years and the next one will be in 2013. Visit www.cocoaofexcellence.org for all information on previous editions, technical guidelines, forms and contacts

2025, Journal of Sensory Studies

ABSTRACTTexture of orange gels prepared with 15% fruit pulp, sucrose up to 55° Brix and five different gelling agents — kappa‐carrageenan, kappa‐carrageenan plus locust bean gum, alginate, gellan gum, and gellan, xanthan and locust bean gums — was studied by Free‐Choice Profile (FCP) analysis. Maximum rupture force and deformation at rupture were also determined by uniaxial compression in an Instron texturometer. Generalized Procrustes Analysis applied to FCP data permitted differentiation between samples and informed on the textural attributes responsible for the observed differences. Sensory differences were in general in accordance with mechanical differences. However, carrageenan and gellan gum gels were differentiated with the sensory method applied but not with mechanical tests.

2025, Journal of Food Engineering

Twelve West African Dwarf goats were divided into two main units of pre-and post-rigor treatments. The main units were further treated in a split plot design to study the eects of three curing times on the quality and yield of goat ham. Yields of the preand post-rigor hams were similar after curing but were higher for the pre-rigor hams. Both rigor state and curing time signi®cantly aected the moisture and protein contents of the hams as well as their pH, water holding capacity (WHC) and residual nitrite levels. However, the rigor state had no eect on the salt content, which increased with curing time. Products cured for 2 days were assessed by a panel as tougher than products cured for 4 and 6 days, respectively. Color score increased with curing time. In the overall assessment of the samples, products cured for 4 days were the most acceptable to sensory panel members.

2025, Journal of Food Engineering

Twelve West African Dwarf goat were slaughtered in this study. The animals were slaughtered in groups of three. The meat from each of the two hind legs from the goat was assigned to either pre-or post-rigor treatment. The main groups (pre-vs post-rigor state) were further treated in a split plot design to study the eect of three tumbling times on chemical composition, physical and sensory properties of goat hams. The rigor state had no eect on chemical composition, physical and sensory properties of tumbled hams, except on their pH, water holding capacity (WHC) and cooking loss. For all tumbling times, the lowest cooking losses were found in pre-rigor hams. The moisture and ash contents of the tumbled hams increased and their protein content decreased as the tumbling time increased from 2 to 6 h. After cooking, no signi®cant dierence in pH was found between hams. As the tumbling time increased there was an increase in WHC, salt content and residual nitrite and a decrease in cooking loss and shear force values. The state of rigor had no eect (p > 0.05) on the sensory attributes of the cooked hams. Tumbling the meat continuously for 2 to 6 h improved juiciness, tenderness and colour characteristics of the hams.

2025, BIO Web of Conferences

Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain. The vinification systems applied to Tannat grapes were defined: semipilot, pilot and industrial scale. Fifty-one volatile compounds were identified in all the vinifications, sixteen of them were above the aroma threshold values and potentially contributed to the final sensory profiles. A sensory characterization of aroma was carried out using the projective mapping technique, with forty-eight consumers who made evaluation of the three vinifications. Multiple factorial analysis was used to compare the chemical and sensory data to find correlations. The results obtained from both methodologies were coincident, confirming the aromatic tendencies found in the different vinifications. Both studies demonstrated that wines obtained by semipi...

2025, Australian Journal of Grape and Wine Research

Background and Aims: Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to establish a polyphenol profile for Tannat grapes during ripening and for young wines. We demonstrated, by high-performance liquid chromatography with diode array detection and mass spectrometry (HPLC-DAD-MS) analysis, that the content of flavan-3-ols in Tannat seeds was higher than that reported for a large number of other grape varieties analysed. Forty per cent of the total flavan-3-ols in seeds were galloylated compounds, whereas the flavan-3-ol profile in skins was characterised by the absence of galloylated forms. Prodelphinidins in skins ranged between 30 and 35% with very low values for epigallocatechin. Epicatechin gallate was not detected in Tannat wine and galloylated forms represented a low percentage of total flavan-3-ols. Tannat grapes had very high concentrations of anthocyanins in skins with levels increasing during ripening. Eleven phenolic acids were identified in Tannat grape skins and wines, but only gallic and protocatechuic acids were found in the seeds. Conclusions: Tannat wines were shown to have one of the highest levels of phenolic compounds reported for vinifera grape varieties. The profiles for different polyphenol families present in Tannat grapes (skins and seeds) and wines were determined. The results presented will help to better understand the phenolic winemaking potential of this variety and its functional properties within food chemistry.

2025, Electroanalysis

In this paper a novel approach for performing discriminative test in food quality control is reported. The method is based on the use of an electronic nose equipped with 10 Metal Oxide Semiconductor Field Effect Transistor (MOSFET) sensors, 12 Metal Oxide Semiconductor (MOS) sensors and one humidity sensor. The pattern of the sensor responses generated by the electronic nose has been used for performing "objective" triangle tests in several food products. The results were compared with the data obtained by using standard methodology (triangle test) of sensory analysis (UNI ISO 4120 Norm). The e-nose is able to classify correctly all the samples under study, while the sensory panel is able to correctly perform the test only in 50% of the cases. As compared with the sensory test, the electronic nose methodology is simple, rapid and results suggest that it can be useful tool for performing discriminative testing.

2025, Journal of Food Quality

Sensory profiling and Near-Infrared (NIR) reflectance analysis were carried out on cod (Gadus morhua), saithe (pollachius virens), rainbow trout (Salmo gardmeri), herring (Clupea harengus) and flounder (platichthys flessus). A nine-member trained panel pegoned the profiling on cooked fillet samples and NIR was measured on the same material as whole, raw fish and rawfillet. For each species, samples vaned in storage time (1 -1 1 days in ice at OC) and season (spring, autumn and winter). One descriptive vocabulary was developed, containing 46 descriptive words altogether: 7 for appearance, 15, odor, 16, taste and 8 texture words. Multivariate data analysis was used to reduce the 46 words to 18, covering the main systematic variations in appearance, odor, taste and texture in conformance with a previous study. The same 18 sensory attributes were modeled by NIR measurements on whole, newfish andfillet. The predictive results showed explained variances to be higher for appearance and

2025, Annals of Animal Science

Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar meal characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect of guar meal protein fed to pigs on carcass quality and the content of major nutrients and fatty acids in the longissimus lumborum (LL) muscle. Pigs were divided into four groups. Control group (1) animals were fed diets containing SBM as the main protein source. In diets for experimental groups 2, 3 and 4, SBM protein was replaced with guar meal protein in 25%, 50% and 75%, respectively. It was found that SBM replacement with guar meal protein at 25% affected carcass weight and the lean content, fat content and protein content of the ll muscle. an analysis of linear correlations revealed a strong negative correlation between the concentrations of monounsaturated fatty acids (mufas) and saturated fatty acids (sfas) in the ll muscle of pigs fed diets containing 25% of guar meal protein, which is nutritionally desirable. The results of this study suggest that the dietary inclusion of guar meal protein at up to 25% of SBM protein has no negative effects on the fattening performance of pigs. Meat quality was not affected by diets fortified with guar meal protein.

2025, Foods

Polyunsaturated fatty acids (PUFAs) are crucial nutrients involved in a plethora of metabolic and physiological processes. PUFAs have been extensively researched for their effects on human nutrition and health. The high demand for these fatty acids offers the possibility of adding vegetable oils to dairy products such as yoghurt. The aim of this study was to produce nano/microcapsules comprising walnut oil through exclusively natural ingredients utilised in yoghurt manufacturing. Additionally, the study tested yoghurt supplemented with PUFAs using the acquired nano/microcapsules. Chemical and physiochemical properties, microbiological analysis, rheological measurements, texture analysis, scanning electron microscope (SEM) analysis, ATR-FTIR spectroscopy, and sensory and fatty acids profile analysis were performed. A physico-chemical analysis highlighted the impact of oil addition on fat and dry matter concentration, revealing an increased quantity of said components in yoghurt after...

2025, Physical, Chemical, and Sensory Characteristics of Chicken Sausages Using Corn Oil Instead of Pork Back Fat

Meat and meat products contain important nutrients, such as proteins, essential fatty acids, vitamins, and trace elements that are important for our diet; however, these products also contain elements that can promote the development of multiple diseases, which compels the food industry to create healthier food alternatives. According to the Health and Nutrition Survey (2018), the Ecuadorian diet includes 24% of saturated fatty acids (SFA) and sausages are among the most highly consumed food items. The objective of this research was to develop a sausage with a lower SFA contribution by replacing pork back fat with corn oil without affecting its physicochemical characteristics and sensory acceptability. Two formulations were prepared: pork fat (FT) and corn oil (CO). As the sausage was made, the division in order of vegetable oil addition and cooking start temperature was strictly controlled. The technological properties, proximal composition, fatty acid profile, microbiological quality, and sensory acceptability were analyzed. The results showed that the water loss of FT is higher than that of CO by 1.23%. The two formulations presented an average in total animal proteins of 13.4%, meaning the protein is classified as Type I according to NTE 1338. As for the fatty acid profile, CO contains 20.5% less SFA than FT and has a significantly higher amount of PUFA (by 42.2%). The overall average acceptance was 4.4% with no statistically significant difference between samples. At 30 days of refrigerated storage, an E. coli population < 10UFC/g and absence of Salmonella were found. The results show that it is possible to replace 100% of back fat with vegetable oil.

2025, Food and Nutrition Sciences

In this work the effect of six varieties of durum wheat semolina on the bread physico-chemical and sensorial properties was addressed. In particular, whole grains of durum wheat (Anco Marzio, Claudio, Core, Iride, Saragolla and Cappelli) were finely milled by using an ancient stone milling system. Texture analysis was carried out on both dough and bread samples to evaluate their firmness. Furthermore, tomographic analysis was performed on the bread samples in order to provide a more detailed view of their texture. The Glucose Equivalent, the chemical and the sensory analyses of the bread were also determined. Results highlighted that the lowest Glucose Equivalent value was achieved in bread produced with the Anco Marzio cultivar, which appeared instead the worst in terms of texture. Among the investigated samples, bread from the Cappelli variety showed good structural characteristic, a moderate Glucose Equivalent compared to the reference sample (CTRL) and the highest sensory quality.

2025, Journal of Culinary Science & Technology

New food products are normally marketed after research into consumers' preferences. As 3 an alternative, we used trendsetting chefs to develop and evaluate products with the 4 traditional long shelf life "Penjar" tomato (alc gene). The most appreciated creations 5 were Catalan bread with tomato, tomato sauce and tomato jam, excelling by its flavor 6 complexity and balance. The description of the products by a trained panel revealed 7 significant differences between varieties (especially between the food products 8 elaborated with the "Penjar" type and conventional tomatoes). However, it was not easy 9 to match the chefs' assessments about sensory properties with the panel descriptions. 10 11 Highlights 12 Trendsetting chefs prepared food elaborations using tomatoes with the alc gene. In their 13 opinions, some varieties and elaborations were promising. The elaborations were 14 submitted to scientific sensory analysis. Further studies are required to accommodate 15 trendsetting chefs' opinions to sensory analysis. 16 17 Keywords 18 Trendsetting chefs, alc gene, sensory analysis, tomato, jam, Catalan bread with tomato, 19 tomato soup, tomato sauce, sensory preferences 20 21 22 1998). If a product seems promising, it is usually tested by a panel trained to describe its 28 main attributes. This approach makes it possible to work with objective sensory traits 29 and scales to improve both the raw material and the processes of transformation. 30 This strategy requires well-planned surveys and a good sample universe, making it 31

2025, Journal of Sensory Studies

ABSTRACTMethods of preparing bean samples for sensory analyses should be simple and reproducible. The method we propose, based on popular traditions (soaking and cooking beans in distilled water, forgoing blanching, and keeping simmering to a minimum), increased the number of beans that remained whole after cooking by 50% compared with the check method. No differences between the new method and the check were observed in the solids lost during the cooking process or in a panel's evaluation of the sensory properties of the beans. Furthermore, the new method is more efficient for handling the small samples that are common in breeding programs. Its repeatability for both sensory and nutritional analyses is very high: two replicates seem sufficient for high resolution. Thus, we propose that it be adopted for sensory and nutritional analyses of cooked beans.PRACTICAL APPLICATIONSThis article describes a new standardized method to prepare dry beans for sensory and nutritional analyses...

2025, Foods

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optim...

2025, Potravinarstvo Slovak Journal of Food Sciences

Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced (p <0.05) lipid oxidation in frankfurkters sausages on 10th day of aerobic storage. The organoleptic changes in sausages had no negative effect on the sensory value of cooked sausages. Results obtained in this work indicated the technical viability of using...

2025, Designia

En el presente documento se realiza una revisión temática en torno a proyectos internacionales y locales cuyo objetivo ha sido la interpretación de la ciudad a partir de los sentidos. Se han considerado estudios multidisciplinares y experiencias que permiten reconocer en la ciudad un objeto de estudio de gran riqueza interpretativa y múltiples posibilidades y perspectivas de análisis.

2025, Food Chemistry

To examine the effect of sugar reduction on the sensory perception of sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal, decanal, linalool, ethyl butanoate, α-pinene, β-myrcene and (Z)-3-hexen-1-ol) was developed. Five samples were prepared with relevant sugar contents and. Using retronasal quantitative descriptive analysis (QDA), nine attributes were found to differ significantly (p < 0.05) with sugar content. When the samples were evaluated orthonasally, only the attribute "overripe orange" significantly decreased (p < 0.05) with reduction of sugar content. Headspace solid-phase microextraction with gas chromatography-mass spectrometry showed that as sugar concentration decreased, the headspace concentration of six of the volatile compounds decreased, whilst ethyl butanoate remained constant. Principal component analysis revealed that the total release of the flavour compounds was highly correlated with the perceived intensity of the orthonasal attribute "overripe orange".

2025

The effect of shoot tipping, lateral shoot length and cluster zone leaf removal on yield, yield components, fruit composition and soundness were evaluated on mature Pinot noir grapevines. Shoot tip removal at bloom improved percent fruit set, number of berries per cluster and cluster weight. Elimination of lateral shoots also improved fruit set. There was no effect of cluster zone leaf removal on yield or yield components but must soluble solids decreased slightly. Shoot tipping decreased must soluble solids, pH and anthocyanin content. Brix and pH increased with increasing lateral shoot length.

2025, Foods

Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE), chemical (HPLC, ABTS, DPPH, ATR-FTIR, and GC-MS), and sensory analyses were performed. Leuconostoc predominated both processes and all altitudes. Hanseniaspora and Pichia predominated both processes at 800 and 1200 m. Acids were higher in N coffees for all altitudes. Acetic, malic acid and alcohols were the most abundant. Higher sensory scores were obtained in N (mainly at 1400 m—88.13). Floral and spices were perceived in all samples. ABTS capacity in roasted coffee increased with altitude in PN (2685.71, 2724.03, and 3847.14 µM trolox/g); meanwhile, the opposite was observed in N. High sensory scores were obtained in high altitudes. Alcohols and acids in roasted beans increase with altitude. Leuconostoc and Pichia showed potential as...

2025, International Journal of Food Science & Technology

SummaryThe aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey‐based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1‐propanol, isopentyl alcohol and 1‐hexanol were identified and quantified by high‐performance liquid chromatography and GC‐FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains sho...

2025, Bioscience, Biotechnology, and Biochemistry

The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 C showed significantly lower PPO and POD activity throughout storage than lettuce washed at 4 C and 25 C. These results were consistent with a sensory analysis in which the panellists found the lowest browning scores in those samples treated at 50 C. When PPO and POD were analysed in vitro, the samples treated at 50 C showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissues, while incubation at 4 C and 25 C showed no significant loss of activity. While heat shock did not lead to significant loss of activity it did repress the synthesis of PPO and POD during storage.

2025, Journal of The Institute of Brewing

This study compared the nutritional quality and sensory attributes of wine made from dried Gouqi berries that were mature (NDG), mildly over-matured (MDG) and severely over-matured (SDG). Whilst these wines had the similar physicochemical properties, the MDG wine possessed higher polysaccharide levels, whereas the highest total flavonoids were found in the NDG wine. A slight difference in the amino acid composition was observed in these wines, whereas they exhibited the same biogenic amines composition. The MDG and SDG wines exhibited weaker fruity, floral and caramel aromas compared with the NDG wine. However, these wines showed similar chemical and fatty aromas. Sensory evaluation revealed that these wines could be distinguished by panelists, and the NDG wine was preferred by most tasters, followed by the MDG and SDG wines. These results suggest that the Gouqi wine made from mature berries exhibits the best nutritional and organoleptic quality. However, the over-matured and severely over-matured berries could also be useful for Gouqi berry wine production but with different nutritional and sensory properties.

2025

This paper describes the oleoresin extraction from the spice paprika under different extraction conditions that involves acetone and ethanol as an extracting solvent in percolatory system. Moreover, the influence of paprika particle size, solvent flow rate and the temperature on the extraction procedure was also studied. It was revealed that better extraction efficiency was achieved with 2 ml/min solvent flow rate. The particle size is more important when acetone for paprika oleoresin extraction is used. The increase of temperature up to 40°C positively influences on the mass transfer processes. The functional dependence of the colour yield (P) in the paprika oleoresin from the extraction time (t) is expressed by the function P = a t b . The relation between colour yield and the extraction time is presented with the exponential function type. The suitable extraction conditions established for proposed system, intended for paprika oleoresin extraction, were found to be 2 ml/min acetone flow rate, 40°C extraction temperature and particle size from 0.5 to 1 mm.

2025, Horticultura Brasileira

There exists a growing demand and promising market for new lettuce varieties in Brazil. Cv. Brunella is an innovative lettuce variety which mixes crisp lettuce and head lettuce characteristics besides being adapted to the Brazilian growing conditions. The physicochemical and sensory quality of this lettuce, cultivated under different growing systems, was evaluated. The conventional planting and the hydroponic systems were carried out in the experimental area of the Universidade Federal de São Carlos, São Paulo State, Brazil and the organic system was done by certified organic producer in the municipality of Cordeirópolis. After harvesting, leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgor pressure, instrumental color, pH, total titratable acidity (TTA), total soluble solids (TSS), total phenolic compounds (TPC), and sensory characterization were evaluated. We verified that the growing system influenced on physicochemical traits producing lettuces of different sizes, weights and stability. For pH, TSS and TPC, difference among the three growing systems was not observed. For TTA, the hydroponic sample showed higher acidity. About sensory evaluation, the testers noticed difference for green color, thickness, size and leaf crispness, grass aroma and bitter taste. The samples cultivated in conventional and hydroponic systems showed greater preference and purchase intention.

2025, Iniciação Científica Cesumar

O leite de cabra apresenta características próprias que o distinguem do leite de outras espécies de animais. Seu uso agrega as características de melhor digestibilidade e possível utilização por pessoas alérgicas ao leite de vaca e seus derivados. Esse trabalho objetivou avaliar as características físico-químicas, microbiológicas e sensoriais de iogurtes produzidos com o leite de cabra com adição de polpa e doce da mangaba (Hancornia speciosa Gomes). Este estudo visou também agregar o aproveitamento das frutas do cerrado brasileiro. Foram utilizadas cinco concentrações (0%, 5%, 6%, 7% e 8%) de polpa e doce de mangaba. No iogurte, foram determinados índice de cor, lipídeos, sólidos soluveis totais (graus Brix), pH, proteína e acidez. Foram realizadas avaliações microbiológicas de coliformes termotolerantes, aeróbios mesófilos e Salmonella sp no iogurte. Os testes sensoriais foram realizados com um grupo de 50 provadores não treinados. Foi usada a escala hedônica estruturada de cinco ...

2025, BrJAC Brazilian Journal of Analytical Chemistry

This study presents a fast method to estimate sensory parameters of commercial capsules of roasted coffee using flow injection analysis coupled to high-resolution mass spectrometry (FIA-HRMS) as an alternative to traditional sensory analysis, which is a laborious and subjective method. Over 25 types of coffee capsules were studied. The samples were partitioned into an aqueous and organic extract, which were analyzed by FIA-HRMS in the positive and negative ionization modes. Data fusion of such mass spectra was performed to explore the complementary information of sample preparation and ionization conditions. Orthogonalized partial least square discriminant analysis (OPLS-DA) models were built and trained to determine the type of capsule and to estimate important coffee parameters (e.g., acidity, bitterness, body, intensity, and roasting level), achieving accuracy values higher than 91.1%. In addition, variable importance in projection (VIP) scores enabled assignment of the elemental composition and, in some cases, putative identification of compounds in coffee (e.g., caffeine, caffearine, and quinides) that exhibited an important role in class discrimination.

2025, Vitis: Journal of Grapevine Research

The physiological effects induced at the whole canopy level by early vine defoliation, which has already proven to be very effective in reducing crop via diminished fruit-set while achieving loose clusters and better must quality, was investigated. Fruiting 'Sangiovese' vines grown in large pots were subjected to a pre-bloom defoliation (D) by removing the first six basal leaves from each shoot and compared to non-defoliated control (ND). Vegetative growth and grape yield and composition were assessed along with seasonal canopy net CO 2 exchange rates (NCER) measured via an enclosure method. While confirming that early defoliation sharply reduced fruit set, cluster compactness and yield per shoot, the post-treament seasonal NCER/ vine data were slightly higher in ND vines (13.3 µmol•s -1 vs. 12.2 µmol•s -1 recorded for D canopies). Yet, when these data were given on a per unit of area basis, defoliated vines showed higher rates than ND vines (4.75 µmol•m -2 •s -1 vs. 4.16 µmol•m -2 •s -1 ). Overall, NCER/ yield (shoot basis) increased by 38 % in D vines, thus resulting in enhanced carbohydrate content for ripening; this finding accords well with advanced maturation and highly improved must soluble solids concentration. The solid physiological background of this early defoliation technique now warrants further investigation in terms of mechanical viability.

2025, Journal of Texture Studies

The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association between sensory and instrumental measurements on commercial pasta samples. Five commercial samples, Com1 to Com5, were analyzed. Moisture, protein and ash contents were determined from raw materials, while cooking loss, water absorption and leached amylose were measured in cooked samples. Color parameters (L*, a* and b*) were determined spectrophotometrically and color scores were calculated from raw and cooked samples. Three instrumental texture assays by a texture analyzer (TA‐xT2i) and seven sensory parameters were evaluated. Chemical analysis, cooking properties, sensory evaluation and texture measurement were found to be sensitive quality parameters. From the analysis of the results, Com1 showed the best quality. A significant relationship between the sensory a...

2025, Journal of Sensory Studies

There are widely divergent opinions on the number of judges required for sensory descriptive analysis (DA) with some authors saying 6 and others up to 15. Yet, there are very little data to support these numbers. Therefore, the data from three DA studies with between 14 and 22 trained judges, evaluating between 8 and 30 different red wines in triplicate using between 20 and 30 descriptors, were re-analyzed using randomly selected subsets of assessors. The results were compared using analyses of variance, multifactor analysis and Tucker-1 analyses. The results showed some variability in the minimum number of panelists that gave a stable result, but, in general, at least 8 and preferably 10 seems sufficient. These results are comforting because clearly the standard 8-12 judges fell within the grouping. This information could be important for timing and cost constraints.

2025, Lait

Camembert cheeses were produced using either small (~3 mm, SFG) or large (~6 mm, LFG) native milk fat globules obtained by a patented microfiltration process. The composition of the cheese milk did not depend on the fat globule size. Less whey was extracted from the SFG cheeses, that subsequently contained more moisture than LFG cheeses throughout the ripening period. The SFG curds were less rigid and less firm than the LFG ones and underwent greater proteolysis during ripening. Camembert cheeses with small fat globules had a higher melting and elastic texture, a higher flowing aspect and were less yellow. The results were explained (i) by the greater surface area of native milk fat globule membrane for SFG vs. LFG, at a given fat content, and (ii) by the thinner casein strands in SFG cheeses due to the smaller interglobular distance. The use of native milk fat globules with different sizes can thus lead to new products with different technological and sensory properties. Milk fat / fat globule / Camembert cheese / cheese yield / rheology / particle size / microfiltration / sensory analysis Résumé -Des propriétés physico-chimiques et sensorielles du Camembert sont affectées par la taille des globules gras natifs du lait. Des camemberts ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 mm) ou de grand diamètre (~6 mm), obtenus par un procédé de microfiltration breveté. La composition des laits de fromagerie ne dépend pas de la taille des globules gras. Il s'égoutte moins de sérum des camemberts à petits globules, qui sont ensuite plus humides que les fromages à gros globules au cours de l'affinage. Les caillés à petits globules sont moins fermes et moins rigides que ceux à gros globules et sont plus protéolysés durant l'affinage. Les camemberts à petits globules ont une texture plus fondante et plus élastique, sont plus coulants et moins jaunes. Ces résultats peuvent être expliqués (i) par la plus grande surface de membrane native pour les petits globules par rapport aux gros globules à une teneur donnée en matière grasse et (ii) par la moindre épaisseur des brins de caséine dans les camemberts à petits globules, à cause de la plus faible distance moyenne entre globules. L'utilisation de globules gras natifs du lait de différentes tailles peut donc aboutir à de nouveaux produits présentant des propriétés technologiques et sensorielles différentes.

2025, International Journal of Food Science & Technology

SummaryThe physico‐chemical parameters (pH, mechanical firmness and vitamin C) and sensory parameters of grafted and ungrafted eggplant plants were studied in relation to storage time (up to 17 days at 10 °C). Eggplant plants of cultivar ‘Tsakoniki’ were grafted on Solanum torvum and S. sisymbriifolium rootstocks in order to avoid the soil borne disease caused by Verticillium dahliae. The fruits were stored under modified atmosphere packaging (MAP). Vitamin C was negatively affected by grafting it storage, while MAP prolonged the shelf life. Although pH was not affected by grafting but was positively affected by MAP. Flesh firmness was negatively affected by grafting and reduced over storage, but positively affected by MAP. Sensory analysis showed higher ratings of fruits from ungrafted plants for sweetness, acceptance and hardness whereas no difference was detected for overall acceptance. Fruits stored under MAP were better maintained compared with those stored in air.

2025, Meat Science

Longissimus thoracis (LT) of 10 Blonde d'Aquitaine young bulls were sampled at slaughter. Protein composition of fresh muscle and of meat aged for 14 days was investigated by two-dimensional electrophoresis. Cooked meat properties were also evaluated by sensory analysis. When searching for early predictors of tenderness, abundance of succinate dehydrogenase (SDH) was the best common predictor of initial and overall tenderness, explaining 65.6% and 57.8% of variation of these palatability traits. Study of the evolution of the protein content during ageing allowed to identify targets of postmortem proteolysis. They were mainly structural (actin, MyBPH) and chaperone (HSP27, a-crystallin) proteins. Furthermore, in a regression analysis modelling sensory tenderness, levels of HSP27 in fresh muscle and levels of HSP27 fragments in aged meat explained up to 91% of variation in sensory scores. Data suggest the existence of an underlying HSP27-related cellular mechanism, with consequences on tenderness development.

2025, Food Quality and Preference

Scotch whisky is tightly defined by UK and EC legislation. It is vital to monitor products to ensure that they conform to this legislation. Sensory evaluation is an important aspect of generic authenticity. This involves appraisals by a highly trained whisky panel, in order to determine whether or not sensory attributes are consistent with those expected of a Scotch whisky. However, this approach is subject to bias due to personal preferences, and a more objective method of evaluation is required. This research describes the development of a neural network model, based on sensory profile data from 144 Scotch whiskies and Non-Scotch products, and its application as a tool for classifying products in terms of whether or not they have the sensory characteristics expected of a Scotch whisky. The improved performance of this approach is demonstrated for a range of Scotch whiskies, whiskies of other origins and non-whisky spirit drinks.