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Flavor Intensity (flavor + intensity)
Selected AbstractsSENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS,JOURNAL OF FOOD QUALITY, Issue 4 2001JAYNE M. McCLENAHAN ABSTRACT Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar. [source] The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein ConcentrateJOURNAL OF FOOD SCIENCE, Issue 6 2010I.W. Liaw Abstract:, Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequently, 0.05% (w/w) ascorbic acid or 0.5% (w/w) whey protein hydrolysate (WPH) were added to the pasteurized whey. A control with no antioxidant addition was also evaluated. Wheys were stored at 3 °C and evaluated after 0, 2, 4, 6, and 8 d. In a subsequent experiment, selected treatments were then incorporated into liquid Cheddar whey and processed into whey protein concentrate (WPC). Whey and WPC flavors were documented by descriptive sensory analysis, and volatile components were evaluated by solid phase micro-extraction with gas chromatography mass spectrometry. Cardboard flavors increased in fluid wheys with storage. Liquid wheys with ascorbic acid or WPH had lower cardboard flavor across storage compared to control whey. Lipid oxidation products, hexanal, heptanal, octanal, and nonanal increased in liquid whey during storage, but liquid whey with added ascorbic acid or WPH had lower concentrations of these products compared to untreated controls. Mozzarella liquid whey had lower flavor intensities than Cheddar whey initially and after refrigerated storage. WPC with added ascorbic acid or WPH had lower cardboard flavor and lower concentrations of pentanal, heptanal, and nonanal compared to control WPC. These results suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to flavor of spray-dried whey protein. Practical Application:, Lipid oxidation products are primary contributors to whey ingredient off-flavors. Flavor plays a critical and limiting role in widespread use of dried whey ingredients, and enhanced understanding of flavor and flavor formation as well as methods to control or minimize flavor formation during processing are industrially relevant. The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein. [source] Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped LipasesJOURNAL OF FOOD SCIENCE, Issue 2 2002E.E. Kheadr ABSTRACT: Two types of lipase (Palatase M and Lipase 50) were encapsulated in liposomes with trapping efficiencies of 35.9 and 40.3%, respectively. The lipases were incorporated into cheese milk at levels of 0.2, 0.5, and 1.0 lipase units/g fat. Treated cheeses had higher moisture and lower protein, fat, and ash contents than the control cheese and they were less firm, but more elastic and cohesive, than the control cheese. Production of free fatty acids was accelerated by the addition of encapsulated enzymes. Cheeses with up to 0.5 lipase unit/g milk fat had slightly better flavor intensities than control cheese. Cheeses with the highest level of Palatase M and Lipase 50 developed a pronounced soapy off-flavor after 2 and 3 mo of ripening, respectively. [source] SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS,JOURNAL OF TEXTURE STUDIES, Issue 4 2000NIINA KÄLVIÄINEN ABSTRACT Four thickeners (pectin, gelatin, starch and gelatin + starch) and two aroma concentrations (1.4 and 0.7 mL aroma / 1 kg candy base) were used for manufacturing high viscosity gel systems, i.e. strawberry candies. The salient texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples, while the two aroma concentrations did not differentiate between samples. Each thickener used produced its own characteristic texture. The gels with weak and fragile texture had stronger flavor intensities and tart flavor than the gels with strong and cohesive texture. Because of the strong interaction between texture and flavor, the results have major implications for the production of high viscosity gels such as candies. [source] PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by InterferenceJOURNAL OF FOOD SCIENCE, Issue 9 2009J.B. Webster ABSTRACT:, Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; all treatments blocked UV Rb excitation wavelengths) was exposed to fluorescent lighting at 4 °C for up to 21 d and evaluated for light-oxidized flavor. Controls consisted of bottles with no overwrap (light-exposed treatment; represents the light barrier properties of the glass packaging) and bottles overwrapped with aluminum foil (light-protected treatment). A balanced incomplete block multi-sample difference test, using a ranking system and a trained panel, was used for evaluation of light oxidation flavor intensity. Volatiles were evaluated by gas chromatography and Rb degradation was evaluated by fluorescence spectroscopy. Packaging overwraps limited production of light oxidation flavor over time but not to the same degree as the complete light block. Blocking all visible and UV Rb excitation wavelengths reduced light oxidation flavor better than blocking only a single visible excitation wavelength plus all UV excitation wavelengths. Rb degraded over time in all treatments except the light-protected control treatment and only minor differences in the amount of degradation among treatments was observed. Hexanal production was significantly higher in the light-exposed control treatment compared to the light-protected control treatment from day 7; it was only sporadically significantly higher in the 570 nm and 400 nm block treatments. Pentanal, heptanal, and an unidentified volatile compound also increased in concentration over time, but there were no significant differences in concentration among the packaging overwrap treatments for these compounds. [source] Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and ChickenJOURNAL OF FOOD SCIENCE, Issue 4 2006M.N. Vasavada ABSTRACT:, The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered (p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose. [source] Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean OilJOURNAL OF FOOD SCIENCE, Issue 6 2005Kathleen Warner ABSTRACT High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO. [source] The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish FilletsJOURNAL OF FOOD SCIENCE, Issue 1 2003D.R. McKenna ABSTRACT: Fully-cooked salmon and catfish fillets were treated by ionizing radiation (0, 3, or 6 kGy), high hydrostatic pressure (HHP) (0, 414, or 690 MPa), 2 different temperatures during pressurization (ambient-HHP approximately equal to 21 °C, or heated-HHP = 70 °C), and combinations of the treatments. Kramer shear values increased for salmon and catfish fillets treated by HHP, heated-HHP, and a combination treatment. Tenderness and juiciness scores of salmon and catfish fillets were lower with HHP, heated-HHP, and a combination treatment. Irradiation decreased CIE a* values of salmon, and CIE b* values of salmon and catfish. Irradiation increased tenderness and juiciness scores of salmon and increased flavor intensity of catfish. [source] SENSORY PROFILE OF FLAVOR AND ODOR CHARACTERISTICS IN RONCAL CHEESE MADE FROM RAW EWE'S MILKJOURNAL OF SENSORY STUDIES, Issue 5 2002PATRICIA LARRÁYOZ ABSTRACT Roncal cheese is made from raw ovine milk and is regulated by an Appellation of Origin. This cheese variety is quite popular with consumers because of its special properties, which are unlike those of other ewe's-milk cheeses. To date there have been no studies aimed at characterizing the flavor and odor attributes of Roncal cheese. To remedy this situation, sensory analysis has been performed using Roncal cheese samples collected from artisanal and industrial cheese-making establishments. The cheeses were made at three different times of year (winter, spring, and summer) and were ripened for four or eight months. Sensory descriptors were generated, and after discussion suitable descriptors for describing and discriminating among Roncal cheese samples were selected by multivariate analysis. In all, 19 descriptors were employed, namely: odor: cream, meat broth, olive, toffee, liquid caramel, toasted, acetic acid, sweat, acidified milk, ammonia, leather, stable straw, wool, and odor intensity. flavor: characteristic flavor, acetic acid, sweat, butyric acid, and flavor intensity. [source] EFFECT OF FREEZING AND FROZEN STORAGE ON THE SENSORIAL CHARACTERISTICS OF LOS PEDROCHES, A SPANISH EWE CHEESEJOURNAL OF SENSORY STUDIES, Issue 3 2000L. TEJADA ABSTRACT The aim of the present work was to study the sensorial characteristics of Los Pedroches cheese after freezing, monitoring the effects of the speed and time of frozen storage. Changes were observed in the hardness, creaminess and eyes of cheeses after 3-months frozen storage. The paste hardened, becoming less creamy, and the number and size of the eyes decreased substantially. However, these attributes remained unchanged during storage periods of up to 9 months. Odor, flavor intensity, acidity and grainy were modified as a consequence of frozen storage. The speed of the freezing process only affected the grainy of the cheese; this was greater in slowly-frozen cheeses. [source] THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVORJOURNAL OF SENSORY STUDIES, Issue 3 2000SHANE WALKER ABSTRACT Viscosifying agents are used in foods as thickeners to produce improved mouthfeel and as stabilizers to prevent settling out of particulate matter. While viscosifying agents are also known to influence the sensory profile of the products in which they are used, previous studies have examined the effects of viscosifying agents at levels that are not typical of those used in foods. The current study used a descriptive analysis panel to examine the effects of both viscosity and viscosifying agent on the sensory properties of apple juice using three viscosifying agents (carboxymethylcellulose, xanthan and pectin) at levels of usage similar to those recommended for drink products. Gas chromatography-flame ionization detection and gas chromatography-mass spectrometry were conducted on the samples to relate alteration in physico-chemical parameters to changes in sensory profile. Results from the descriptive panel showed that increasing viscosity tended to decrease some aspects of flavor intensity (sourness and cooked apple odor). Individual viscosifying agents were shown to have specific effects on odor and flavor attributes, e.g. pectin enhanced cereal odor. Gas chromatography-flame ionization detection and mass spectrometry suggested that this effect was related to isopropyl alcohol contributed by the pectin in solution. Pectin also suppressed honey odor and flavor, lemon odor and cooked apple flavor. [source] | ||||||||||