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Italian Market (italian + market)
Selected AbstractsSENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKETJOURNAL OF SENSORY STUDIES, Issue 1 2010G. DONADINI ABSTRACT The sensory profiles of 72 beers commercially available in Italy were described and quantified using descriptive analysis procedures. Principal component analysis indicated that nearly 74% of the variance across samples can be described by the first six principal components. Raw materials and specifically grains impart flavors that are responsible for the main source of variations and discrimination among beers of the Italian market. Second direction of variation is summarized by the perceived overall structure of a given brand and its fruity ester flavors. Although sameness seems to be the key word for pale lagers of the market as emerges from the application of multivariate techniques, this study proved to be efficient in gaining an insight into the relationships between this class of beers and its flavor characteristics and revealed some subtle but clear differences among brands which took the lion's share of the market. PRACTICAL APPLICATIONS The results of this study have practical implications for brewers, importers and distributors. Brewers who wish to introduce or re-position a new or existing beer brand into the Italian market can benefit from these pieces of information to improve the knowledge of the sensory structure of the beer market to better plan their industrial strategies. Moskowitz stated that mapping technique can be used by researchers "to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled holes that have promise." As competition intensifies, companies need to orientate more precisely and enhance more efficiently towards consumers' satisfaction and sensory properties of food and beverages are universally reported as determinants of product quality and acceptance. [source] DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICSJOURNAL OF FOOD QUALITY, Issue 1 2009VITTORIO M. MORETTI ABSTRACT Comparison of physico-chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and 200 from Denmark, H3. Boneless pig thighs were processed under commercial guidelines for production of cooked hams, using brine at 25% level of injection. After processing, 12 cooked hams from each batch were sampled randomly and analyzed for proximate and fatty acid composition. Color measurement was performed on the muscles: biceps femoris, semimembranosus, and semitendinosus. H1 hams showed a higher weight loss and a lower technological yield compared to H2 and H3 hams. Analysis of variance on compositional data showed that H1 hams had a lower moisture/protein ratio, a higher fat content, a lower percentage of, -linolenic, eicosapentaenoic and docosahexaenoic acid, and a higher percentage of myristic and palmitic acids when compared to H2 and H3 hams (P < 0.05). Analysis of color of the three muscles demonstrated that hams from the H1 group had the highest a* values. The application of linear discriminant analysis demonstrated that the use of only four variables allowed to correctly discriminate among groups of cooked hams. PRACTICAL APPLICATIONS The following are the practical applications of this research. The comparison of physico-chemical and compositional traits were carried out on cooked hams. Pig thighs of different origin were processed under commercial guidelines. The physicochemical parameters of cooked hams were defined and showed some differences characterizing the products. [source] SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKETJOURNAL OF SENSORY STUDIES, Issue 1 2010G. DONADINI ABSTRACT The sensory profiles of 72 beers commercially available in Italy were described and quantified using descriptive analysis procedures. Principal component analysis indicated that nearly 74% of the variance across samples can be described by the first six principal components. Raw materials and specifically grains impart flavors that are responsible for the main source of variations and discrimination among beers of the Italian market. Second direction of variation is summarized by the perceived overall structure of a given brand and its fruity ester flavors. Although sameness seems to be the key word for pale lagers of the market as emerges from the application of multivariate techniques, this study proved to be efficient in gaining an insight into the relationships between this class of beers and its flavor characteristics and revealed some subtle but clear differences among brands which took the lion's share of the market. PRACTICAL APPLICATIONS The results of this study have practical implications for brewers, importers and distributors. Brewers who wish to introduce or re-position a new or existing beer brand into the Italian market can benefit from these pieces of information to improve the knowledge of the sensory structure of the beer market to better plan their industrial strategies. Moskowitz stated that mapping technique can be used by researchers "to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled holes that have promise." As competition intensifies, companies need to orientate more precisely and enhance more efficiently towards consumers' satisfaction and sensory properties of food and beverages are universally reported as determinants of product quality and acceptance. [source] Free and bound fumonisins in gluten-free food productsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 4 2009Chiara Dall'Asta Abstract In this work a multiresidual LC-ESI-MS/MS method for the simultaneous detection of free and bound fumonisins is described, which allowed for a very low LOD and a very good recovery for all the analytes. The method was applied to the determination of free and bound fumonisins in several gluten-free products from the Italian market. Free fumonisins were found to occur in 90% of the samples: the overall median value was below the EU legal limit for foods for human consumption (800 ,g/kg). Nonetheless, fumonisins occurred in several samples at concentrations above the legal limit, reaching also very strong contamination levels (maximum concentration level: 3310 ,g/kg). Anyway, considering the limited diet of people suffering of the celiac disease or allergic to other wheat proteins, the incidence of fumonisin contamination may be envisaged as problematic. Furthermore, bound fumonisins were found to be present in all the analysed samples at similar or even higher amounts than the free forms. In many cases the sum of free and bound fumonisins exceeded the EU legal limit for total fumonisins also for those samples characterized by a low contamination of free fumonisins, thus opening a new important task to be addressed for the risk assessment in this field. [source] | ||||||||||