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Sensory Profile (sensory + profile)
Selected AbstractsTHE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009TATIANA BEATRIS TRIBESS ABSTRACT Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical-chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical-chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration. [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] SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKETJOURNAL OF SENSORY STUDIES, Issue 4 2006DITTE MARIE BENEDIKTE GREEN-PETERSEN ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [source] Sensory Processing and Adaptive Behavior Deficits of Children Across the Fetal Alcohol Spectrum Disorder ContinuumALCOHOLISM, Issue 6 2010Joshua L. Carr Background:, Prenatal alcohol exposure can have detrimental effects on a child's development of adaptive behaviors necessary for success in the areas of academic achievement, socialization, and self-care. Sensory processing abilities have been found to affect a child's ability to successfully perform adaptive behaviors. The current study explored whether significant differences in sensory processing abilities, adaptive behavior, and neurocognitive functioning are observed between children diagnosed with partial Fetal Alcohol Syndrome (pFAS), Alcohol-Related Neurodevelopmental Disorder (ARND), or children who were prenatally exposed to alcohol (PEA), but did not meet criteria for an FASD diagnosis. The influence of IQ on adaptive behavior as well as further exploration of the relationship between sensory processing and adaptive behavior deficits among these children was also examined. Methods:, A secondary analysis was conducted on some of the Short Sensory Profile (SSP) scores, Adaptive Behavior Assessment System,Second Edition (ABAS-II) scores, and Wechsler Intelligence Scale,Fourth Edition/Wechsler Preschool and Primary Scale of Intelligence,Third Edition (WISC- IV/WPPSI,III) scores of 46 children between 3 and 14 years of age with pFAS, ARND, or who were PEA. Results:, Greater sensory processing deficits were found in children with a diagnosis of pFAS and ARND compared to those in the PEA group. Children with an ARND diagnosis scored significantly worse on measures of adaptive behavior than the PEA group. Children with pFAS scored significantly lower than children with ARND or PEA on perceptual/performance IQ. No correlation was found between IQ scores and adaptive behaviors across the FASD diagnostic categories. A significant positive correlation was found between SSP and ABAS-II scores. Conclusions:, Regardless of the diagnosis received under the FASD umbrella, functional difficulties that could not be observed using traditional measures of intelligence were found, supporting guidelines that a broad range of standardized assessments be included when screening children for FASD. [source] Cross-cultural adaptation of the Sensory Profile: establishing linguistic equivalency of the Hebrew versionOCCUPATIONAL THERAPY INTERNATIONAL, Issue 2 2004Ariela Neuman Paediatric occupational therapy consultant Abstract In the process of translating assessment tools from one language to another, researchers often run the risk of altering the intended meaning of the test items, and consequently affecting the validity of the assessment tool. In this study, the accuracy of a Hebrew translation of the Sensory Profile (Dunn, 1999) was validated. A multi-step process, based on back-translation and the bilingual method was undertaken to examine whether the Hebrew translation was linguistically equivalent to the original Sensory Profile. Quantitative and qualitative measures were used to detect and explain inconsistencies in the translation. The analysis of the back-translation revealed that the discrepancies found in a number of items stemmed from inaccurate translation or back-translation, erroneous substitution, omission, or addition of words/phrases, and from substitution of words/phrases because there was no equivalent in the Hebrew language. Of the 59 back-translated items, which were not linguistically equivalent to the original Sensory Profile items, only 12 items generated inconsistent responses by the bilingual parents. Overall, the responses of the bilingual parents to the Hebrew and the English version were inconsistent in 26 of the 125 Sensory Profile items. The coefficient alpha values in all sections of the Hebrew version (except for section N) were above .70, indicating a good overall reliability. Based on proposed criteria, results indicate that the Hebrew translation of the Sensory Profile is accurate. Inconsistencies found in a number of items may relate to connotation effect, language effect, and measurement errors. Copyright © 2004 Whurr Publishers Ltd. [source] Sensory modulation impairments in children with Williams syndrome,AMERICAN JOURNAL OF MEDICAL GENETICS, Issue 2 2010Angela E. John Abstract The ability to organize information detected by our senses ("sensory modulation") allows us to act or respond effectively to situations encountered, facilitating learning, social behavior, and day-to-day functioning. We hypothesized that children with Williams syndrome (WS) would demonstrate symptoms of poor sensory modulation and that these sensory modulation abnormalities contribute to the phenotype. Participants were 78 children with WS aged 4.00,10.95 years. Based on parent ratings on the Short Sensory Profile [SSP; Dunn, 1999], most children were classified as having definite sensory modulation issues. Cluster analysis identified the presence of two clusters varying in level of sensory modulation impairment. Children in the high impairment group demonstrated poorer adaptive functioning, executive functioning, more problem behaviors, and more difficult temperaments than children in the low impairment group. © 2010 Wiley-Liss, Inc. [source] Comparing cortisol, stress, and sensory sensitivity in children with autismAUTISM RESEARCH, Issue 1 2009Blythe A. Corbett Abstract Previously we reported that children with autism show significant variability in cortisol. The current investigation was designed to extend these findings by exploring plausible relationships between cortisol and psychological measures of stress and sensory functioning. Salivary cortisol values for diurnal rhythms and response to stress in children with and without autism were compared to parent-report measures of child stress, the Stress Survey Schedule (SSS), sensory functioning, Short Sensory Profile (SSP), and Parenting Stress Index. In autism, a negative relationship between morning cortisol and the SSS revealed that higher observed symptoms of stress were related to lower cortisol. Lower cortisol is seen in conditions of chronic stress and in social situations characterized by unstable social relationships. Sensory sensitivity painted a more complicated picture, in that some aspects of SSP were associated with higher while others were associated with lower cortisol. We propose that increased sensory sensitivity may enhance the autistic child's susceptibility to the influence of zeitgeibers reflected in variable cortisol secretion. Evening cortisol was positively associated with SSS such that the higher the level of evening cortisol, the higher the child's parent-reported daily stress, especially to changes, such as in daily routine. Regarding the response to stress, the psychological and parent variables did not differentiate the groups; rather, discrete subgroups of cortisol responders and nonresponders were revealed in both the autism and neurotypical children. The results support a complex interplay between physiological and behavioral stress and sensory sensitivity in autism and plausible developmental factors influencing stress reactivity across the groups. [source] Psychopathology among preterm infants using the Diagnostic Classification Zero to ThreeACTA PAEDIATRICA, Issue 12 2009A Janssens Abstract Aim:, To compare the prevalence of psychopathology in infants born preterm with matched full-term infants at the corrected age of 1 year. Methods:, Between June 2003 and April 2005, a case-control longitudinal cohort study was conducted at the neonatal unit of the University Hospital of Antwerp, Belgium. We prospectively enrolled 123 live-born infants between 25 and 35 weeks of gestation and/or infants with a birth-weight of <1500 g. Thirty full-term infants were recruited among day care centres in the region. Diagnoses were based on the Diagnostic Classification Zero to Three (DC: 0,3), using the MacArthur Communicative Developmental Inventory Dutch version, Infant,Toddler Sensory Profile, Bayley Scales of Infant Development II, Parent Infant Relationship Global Assessment Scale and Functional Emotional Assessment Scale. Results:, At the (corrected) age of 12 months, 89 infants were eligible for follow-up and complete data were available for 69 (77%) infants. Fifty-four percentage of the preterm infants fulfilled one or more DC 0,3 diagnoses. Premature infants had significantly more diagnoses than full-term infants on axis I, axis III and axis V of the DC: 0,3. Conclusion:, In this study, the prevalence of psychopathology was significantly higher among preterm infants in comparison with full-term infants. This study did not confirm previous findings of higher rates of relationship disorders among preterm infants. [source] Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat GrainJOURNAL OF FOOD SCIENCE, Issue 4 2007L.E. Annett ABSTRACT:, The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P, 0.05), but both were greater than 14% protein, indicating excellent grain quality for yeast-leavened bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P, 0.05). Visual observation confirmed these findings as conventional flour produced larger bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P, 0.05) with smaller air cells in the appearance of the crumb (P, 0.05) than conventional bread. [source] THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009TATIANA BEATRIS TRIBESS ABSTRACT Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical-chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical-chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration. [source] SENSORY CHARACTERIZATION OF BOAR TAINT IN ENTIRE MALE PIGSJOURNAL OF SENSORY STUDIES, Issue 4 2000MARIA FONT I FURNOLS ABSTRACT Boar taint has been associated with the pork from entire males. Sensory profiles have been carried out in several studies showing the multidimensional property of boar taint. However, no agreement on the number and kind of descriptors has been reached. The aim of this study was to describe the sensory characteristics of boar taint using a modified Free Choice Profiling technique. The pig meat samples were selected according to their different analytical levels of androstenone and skatole and were sensorially evaluated in duplicate. After selecting the discriminant descriptors for each assessor a Generalized Procrustes Analysis was carried out. Samples with the highest analytical levels of androstenone were characterized by " urine", " sweat", " chemical" and " rancid" odor and flavor, " turpentine", " viscera", " pig/animal" and " naphthalene" odor, and " piquant" flavor. Samples with the highest analytical levels of skatole were characterized by " sweat" odor and flavor, " stable", " manure" and " naphthalene" odor and " pig/animal" flavor. In general the results suggested that both compounds are responsible for certain sensory defects, although the samples with a high androstenone content displayed the majority of them. [source] THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009TATIANA BEATRIS TRIBESS ABSTRACT Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical-chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical-chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration. [source] MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2008JAZILA EL MALTI ABSTRACT In this study, fermentations of camel meat were followed by analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 5.06. No Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the safety of this product. The final water activity of the product was 0.91. Identification showed that the majority of lactobacilli isolated from de Man,Rogosa,Sharpe agar strains were assigned to the species of Lactobacillus plantarum. PRACTICAL APPLICATIONS The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. They contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of importance. In this way they enhance shelf life and microbial safety, improve texture, and contribute to the pleasant sensory profile of the end product. [source] Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk PowderJOURNAL OF FOOD SCIENCE, Issue 7 2009M.A. Lloyd ABSTRACT:, Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P,< 0.05). Painty and grassy flavors were confirmed by increased levels (P,< 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol, and nonanal concentrations were best predictors of grassy flavor (R2= 0.38,,P,< 0.0001) while hexanal, 2-methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were best predictors of painty flavor (R2= 0.61,,P,< 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability. [source] APPLICATION OF TWO CONSUMER PROFILING TECHNIQUES TO COSMETIC EMULSIONSJOURNAL OF SENSORY STUDIES, Issue 5 2010MARÍA EMMA PARENTE ABSTRACT The sensory characteristics of cosmetic products are commonly used for attracting consumers' attention in advertising campaigns and packaging. Thus, in order to appropriately satisfy consumers' sensory expectations, it is important to gather information about their perception of the sensory characteristics. In this context, the aim of the present work was to apply two consumer methodologies (intensity scales and a check-all-that-apply [CATA] question) to gather information about the sensory profile of cosmetic emulsions. Six cosmetic emulsions with different formulation, widely differing in their sensory characteristics, were evaluated by two groups of 50 female consumers. One group used intensity scales to evaluate eight attributes of the emulsions and the other completed a CATA question comprising 20 terms related to sensory characteristics of the emulsions, cosmetic applications and effects on the skin. Both intensity scales and CATA question were able to detect differences in consumers' perception of the sensory characteristics of the evaluated emulsions. These differences could be explained considering the samples' formulation, which suggests their validity and indicates that they could consist on interesting alternatives to traditional sensory profiles obtained with trained assessors' panels. PRACTICAL APPLICATIONS The application of intensity scales or a CATA question consisted of an interesting approach to gather information about consumers' perception of cosmetic products. Despite both methodologies provided similar results, the application of CATA questions could be regarded as more natural for consumers and easier to use. Besides, CATA questions could enable the identification of consumers' perception of the sensory characteristics of cosmetic products, but also their effects on the skin and the cosmetic applications for which they are considered appropriate. An interesting application of this methodology could be the development of a line of cosmetic products with different applications or the selection of sensory and efficacy claims during the design of marketing strategies or labels of cosmetic products. [source] SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKETJOURNAL OF SENSORY STUDIES, Issue 4 2006DITTE MARIE BENEDIKTE GREEN-PETERSEN ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [source] INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF-LIFE OF DARK CHOCOLATEJOURNAL OF SENSORY STUDIES, Issue 2 2004L.A. NATTRESS ABSTRACT The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf-life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements. [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] 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] Effect of grass,clover forage and whole-wheat feeding on the sensory quality of eggsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2010Klaus Horsted Abstract BACKGROUND: A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system × normal layer diet (InL), (2) a grass,clover forage system × normal layer diet (GrL), and (3) a grass,clover forage system × whole wheat and oyster shells (GrW). RESULTS: The taste of the albumen was significantly more ,watery' and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more ,fresh', less ,animal', ,cardboard', and ,intense' aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantly more ,fresh' and less ,cardboard'-like compared to the GrL group. The yolks tasted significantly less ,sulfurous' in the GrW group than in the GrL group. CONCLUSION: The combination of a high feed intake from a grass,clover pasture and the type of feed allocated is an important factor in relation to the sensory quality of eggs. Thus, a less favourable sensory profile of eggs was found from hens on a grass,clover pasture and fed a normal layer diet. Copyright © 2009 Society of Chemical Industry [source] Beyond skin feel: innovative methods for developing complex sensory profiles with siliconesJOURNAL OF COSMETIC DERMATOLOGY, Issue 1 2006Isabele Van Reeth Summary In today's competitive skin care market, formulators strive to meet consumer demand for products that combine performance with superior esthetics. Although skin feel has always been a key esthetic parameter, consumers increasingly select products based on a more complete sensory experience, including texture, scent, visual esthetics in the container, tactile effects on application, and the performance of active ingredients such as vitamins or sunscreen. [source] PHYSICO-CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMSJOURNAL OF FOOD QUALITY, Issue 2010J. JOAS ABSTRACT A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a peak absorbing at 272 nm and weak polyphenol oxidase activities. As no browning reaction was observed in fresh cut pejibaye, this palm could be used for minimal processing (local and export market). PRACTICAL APPLICATIONS Sensorial characteristics of fresh hearts of palm are different of those of canned heart of palm, and fresh heart palms are generally preferred by consumers. However, the marketing of fresh palm is limited by the high level of oxidation of most of palm species. The high stability of pejibaye after cutting and its slow rate of oxidation offer the possibility of minimal processing, without special additives. So the packaging in wrapped trays of this palm, cut and stored at low temperature opens up new perspectives, ensuring sensorial quality of a "fresh" product with a shelf life allowing a controlled management of market supply. [source] Culture-Specific Variation in the Flavor Profile of SoymilksJOURNAL OF FOOD SCIENCE, Issue 8 2006R.S.J. Keast ABSTRACT:, A modified quantitative descriptive analysis (QDA) method was used to determine sensory profiles of 8 soymilk products: 3 manufactured in Australia, 3 manufactured in Singapore, 1 manufactured in Malaysia, and 1 manufactured in Hong Kong. A panel (n= 7) was selected, trained in descriptive profiling of soymilk, and developed a soymilk language that was used to evaluate the flavor attributes of the soymilk products. A repeated-measure ANOVA showed highly reproducible panel performance, and significant differences in soymilk attributes among all soymilks. A principal component analysis (PCA) revealed 2 main groupings among the soymilks that corresponded to cultural origin: Australia and Asia (Singapore and Hong Kong/Malaysia). Products from Australia were significantly stronger in milky, astringent, salty notes and pale in color, while products from Asia were significantly stronger in beany, cooked beans, sweet, and pandan notes (P < 0.05). In addition, the Asian soymilks could be separated into 2 subgroups, with Singaporean soymilks having deeper color, greater viscosity, and less green flavor than Hong Kong/Malaysia soymilks. Australian produced soymilk is bovine-milk-like compared with Asian soymilk, presumably due to bovine milk being the primary source of milk in Australia. We conclude that culture-specific flavor preferences are a determining factor in flavor profiles of soymilks from geographically distinct regions. [source] Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced CeleryJOURNAL OF FOOD SCIENCE, Issue 6 2000A. Prakash ABSTRACT: The effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory characteristics of diced celery were compared to conventional treatments such as acidification, blanching, and chlorination. Aerobic plate counts for the irradiated celery did not exceed 107 CFU/g, in contrast, the acidified, blanched, chlorinated, and control samples surpassed aerobic microbial counts of 108 CFU/g in 22, 19, 12, and 8 d, respectively. Importantly, the 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. While the acidified and blanched samples had significantly different sensory profiles compared to the other treatments, the irradiated samples maintained their color, texture, and aroma longer and were preferred in the sensory tests. The sensory shelf life of the 1.0-kGy-treated celery was 29 d compared to 22 d for the control, chlorinated, and 0.5 kGy, and 15 d for the acidified and blanched celery. [source] APPLICATION OF TWO CONSUMER PROFILING TECHNIQUES TO COSMETIC EMULSIONSJOURNAL OF SENSORY STUDIES, Issue 5 2010MARÍA EMMA PARENTE ABSTRACT The sensory characteristics of cosmetic products are commonly used for attracting consumers' attention in advertising campaigns and packaging. Thus, in order to appropriately satisfy consumers' sensory expectations, it is important to gather information about their perception of the sensory characteristics. In this context, the aim of the present work was to apply two consumer methodologies (intensity scales and a check-all-that-apply [CATA] question) to gather information about the sensory profile of cosmetic emulsions. Six cosmetic emulsions with different formulation, widely differing in their sensory characteristics, were evaluated by two groups of 50 female consumers. One group used intensity scales to evaluate eight attributes of the emulsions and the other completed a CATA question comprising 20 terms related to sensory characteristics of the emulsions, cosmetic applications and effects on the skin. Both intensity scales and CATA question were able to detect differences in consumers' perception of the sensory characteristics of the evaluated emulsions. These differences could be explained considering the samples' formulation, which suggests their validity and indicates that they could consist on interesting alternatives to traditional sensory profiles obtained with trained assessors' panels. PRACTICAL APPLICATIONS The application of intensity scales or a CATA question consisted of an interesting approach to gather information about consumers' perception of cosmetic products. Despite both methodologies provided similar results, the application of CATA questions could be regarded as more natural for consumers and easier to use. Besides, CATA questions could enable the identification of consumers' perception of the sensory characteristics of cosmetic products, but also their effects on the skin and the cosmetic applications for which they are considered appropriate. An interesting application of this methodology could be the development of a line of cosmetic products with different applications or the selection of sensory and efficacy claims during the design of marketing strategies or labels of cosmetic products. [source] SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBERJOURNAL OF SENSORY STUDIES, Issue 4 2009MARISA BEATRIZ VÁZQUEZ ABSTRACT The aims of this study were to formulate biscuits with 50% more fiber and 50% less added salt than classic formulations, to describe their sensory characteristics, to measure expectation/sensory acceptability, and to investigate if sensory acceptability for these biscuits was related to the interest in consuming food products with less salt and/or more fiber content. A 2 × 2 factorial design was used to develop four formulations: conventional fiber/conventional salt; conventional fiber/reduced salt; increased fiber/conventional salt; and increased fiber/reduced salt. Differences in the sensory profiles measured by a trained panel were of low magnitude, except for presence and taste of bran. Adolescent and adult consumers evaluated acceptability in three stages: blind with three-digit codes; expectation of the label only; and biscuit + label. The low salt formulations received the lowest scores in the expectation stage, but in the blind and biscuit + label stages acceptability of all formulations was similar. The variables that explained overall acceptance were: measurement stage; formulation salt level; interest in reducing consumption of high salt foods; and interest in consuming bakery products with fiber. PRACTICAL APPLICATIONS Increasing fiber content of biscuits by 40 to 50% helps achieve recommendations to increase fiber intake in daily diets. Also, as biscuits currently on the Argentine and other world markets present two extreme varieties , with or without added salt , formulating a biscuit with 50% less added salt facilitate sodium reduction. In our research we have found that these goals can be achieved without seriously affecting sensory acceptability. We propose the articulation of the necessary strategies with the food industry to market biscuits with less added salt and more fiber for the general population; and the use of these healthier biscuits by institutional food services. [source] SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKETJOURNAL OF SENSORY STUDIES, Issue 4 2006DITTE MARIE BENEDIKTE GREEN-PETERSEN ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [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. 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