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Advances in Food Sensory Evaluation
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Advances in Food Sensory Evaluation

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 13732

Special Issue Editor

Dr. Kyriaki (Kiki) Zinoviadou

E-Mail Website
Guest Editor
Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece
Interests: delivery systems; sustainability; food waste; biodegradable packaging; food colloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sensory evaluation has been defined by the Institute of Food Technologists as “a scientific discipline used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing”, and is an essential component of research and new product development. The sensorial properties of the various food commodities are related to a large number of attributes (such as the appearance; the aromatic profile; the structure and textural properties; and the concentration of various components, such as sweeteners, salts, acids, and polyphenols). All these greatly affect consumer acceptance and have to be determined, both by organoleptic as well as instrumental analysis.

The upcoming Special Issue of Applied Sciences will focus on new analytical methods and approaches in the field of sensory analysis. In that respect, we would like to invite you to submit or recommend original research papers and reviews for the Special Issue, titled “Advances in Food Sensory Evaluation”.

Dr. Kyriaki (Kiki) Zinoviadou
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • flavor
  • aromatic profile
  • sensory analysis
  • texture
  • rheology
  • tribology
  • new product development
  • consumer acceptance

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Published Papers (1 paper)

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Review

26 pages, 2349 KiB  
Review
Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
by Raquel P. F. Guiné
Appl. Sci. 2022, 12(17), 8628; https://doi.org/10.3390/app12178628 - 29 Aug 2022
Cited by 25 | Viewed by 12961
Abstract
Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance. This review focuses on the studies that evaluate textural [...] Read more.
Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance. This review focuses on the studies that evaluate textural properties in a set of bakery products, either using instrumental texture measurements or sensorial evaluations. A search was conducted on scientific databases, and selection was based on some eligibility criteria, resulting in a total of 133 articles about the textural properties of bakery products. Of these studies, the majority reported only instrumental analysis of texture (62 out of 133), and a minor number of studies reported only sensorial analyses (n = 14). Still, there was an expressive number of studies in which both methodologies were used to assess the texture of the bakery products (n = 57), i.e., instrumental measurement complemented with sensory evaluation. The results showed that most studies focused on bread (37%) and cakes (33%). With respect to instrumental texture analysis, most tests were TPA (texture profile analysis), and the most commonly used probe was a cylinder disc with a 75 mm diameter. Instrumental tests usually determine textural properties like hardness, cohesiveness, chewiness, and springiness. Regarding the sensorial analyses of texture, mostly descriptive tests were used (72%), particularly sensory profiling, with a lower number of studies performing discriminating (18%) of preference/acceptance tests (10%). In most cases, untrained panels were used, with a most common number of panelists equal to ten, and the most representative evaluated textural attributes were hardness, cohesiveness, chewiness, and springiness. In conclusion, this review provides insight into the methods used to assess the texture of bakery products and which characteristics of these products should be on focus. Furthermore, it was verified that both types of methodologies are complementary in evaluating texture for these types of food products. Full article
(This article belongs to the Special Issue Advances in Food Sensory Evaluation)
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