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Sensory Descriptors (sensory + descriptor)
Selected AbstractsCONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORSJOURNAL OF SENSORY STUDIES, Issue 6 2007L.W. FRANDSEN ABSTRACT Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the milk. Consumer background characteristics were collected through a questionnaire concerning demographic and consumption pattern variables as well as assessments using two attitude scales: a modified food neophobia questions and a set of milk xenophobia questions. A multivariate data analytical method (L-shaped partial least squares regression) was used to model the variation in the authenticity evaluation simultaneously from two different sources: the storage/feed effects as described by the sensory panel and the consumer background variables. Results showed that milk samples with storage/feed characteristics were evaluated as "foreign" (not Danish) by some segments of the consumers. PRACTICAL APPLICATIONS Very small differences in a food product, here milk, sometimes cannot be discerned by standard sensory methods. The test in this article , authenticity test , is able to assess such differences. In this article, it is studied whether there are influences of the consumer on the results of the authenticity test, to see if this test is broadly applicable. With respect to milk, a number of effects appear that have an effect on the acceptance of milk as a result of fodder and storage time. These factors can be of use for milk producers, and the differences in the acceptance of the products between the consumers may help milk producers to aim products to consumer segments. [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] SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESESJOURNAL OF SENSORY STUDIES, Issue 4 2008MARTIN TALAVERA-BIANCHI ABSTRACT Many researchers have developed useful lexicons to describe flavor characteristics of different cheeses. The objectives of this study were to determine if the terminology established in previous studies was adequate to evaluate a wide range of European cheeses, and to determine if a simplified "general" lexicon can be developed for the description of cheese. A descriptive panel evaluated the flavor of 65 western European cheeses that varied in region produced, milk source, maturation time and processing method. The panel reviewed previously published cheese attributes, definitions and references prior to beginning the testing. During testing, the panel detected and added new descriptors and eliminated terms which did not appear in any of the cheeses. Data inspection, in addition to factor analysis, suggests that 25 attributes are needed to explain the common flavor characteristics found in cheese. However, 19 additional attributes may be used occasionally to describe targeted specific flavor characteristics. PRACTICAL APPLICATIONS The flavor of cheese, an increasingly popular food, is critical to producers and consumers. A large number of sensory descriptors can be used to describe flavor characteristics of cheese. The research indicates a lexicon with a reduced number of terms that can be used to describe most general flavor characteristics. Other characteristics are needed occasionally to describe specific characteristics of some cheeses. [source] DESCRIPTIVE ANALYSIS, CONSUMER CLUSTERS AND PREFERENCE MAPPING OF COMMERCIAL MAYONNAISE IN ARGENTINAJOURNAL OF SENSORY STUDIES, Issue 4 2002MARÍA JOSÉ SANTA CRUZ ABSTRACT The objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters. [source] Influence of ripening stage on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (Cucumis melo L var reticulatus Naud)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2005Emilio Senesi Abstract The quality parameters of muskmelon (Cucumis melo L var reticulatus Naud) are often related to sugar content and aroma composition. A study of aroma composition using two different extraction techniques (GC-HS and GC-MS extraction concentration) was performed in order to find correlations with sensory descriptors, other quality indices and ripening stage. Two muskmelon varieties (Calypso and Pamir) were assayed at three different ripening stages (unripe, ripe, overripe). Chemical, physical and sensory analyses were performed on the muskmelon samples just after harvest and after 7 days of cold storage. Solid soluble content (SSC) changed from about 10°Bx in unripe samples to about 15°Bx in ripe and overripe samples. Different aroma composition and sensory evaluation were found depending on the ripening stages. The main flavour components detected were esters which increased 10,15-fold from unripe to ripe and overripe stages. The acceptance judgements by panellists were strongly correlated with the sensory descriptor flavour. High statistical correlations were also found between sensory descriptor flavour and some classes of aroma compounds, mainly with total esters (about 0.66,0.69), formates (0.70) and acetates (0.64 and 0.72). The paper demonstrates that some classes of esters are very important to assess the sensory flavour and overall eating quality of muskmelons. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||