Search Results (22)

The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines. The research hypothesis was to find out if taste-related attributes alone, determined by sensory experiment, could discriminate Chardonnay versus non-Chardonnay wines. Sensory analyses were performed with a trained panel on commercial white wines made from single varieties. Black glasses and nose clips were used to remove sensory interference and to first assess only taste attributes. Initial tests were then performed to evaluate the possibility to discriminate against Chardonnay wines only due to taste. In a second series of experiments, Rate All That Apply (RATA) experiments were performed in a set of Chardonnay versus non-Chardonnay wines. An initial sensory experiment revealed that some of the Chardonnay wines could be discriminated against by taste only but that recognition by using olfaction was more powerful which confirmed our research hypothesis in part. The second series of RATA sensory analysis revealed that some specific descriptors such as fat, salt, bitter and acid are involved in the taste discrimination of Chardonnay versus non-Chardonnay wines, especially with Sauvignon Blanc wines. These findings suggest that while modal sensory approach remains more robust for varietal identification, taste alone offers some discriminatory power. Full article

In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products. Full article

Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the feasibility of a novel methodological approach combining three rapid sensory techniques: Ultra Flash Profiling (UFP), Check-All-That-Apply (CATA), and Rate-All-That-Apply (RATA). Forty-five (45) samples from Greece, Cyprus, and Italy were evaluated by a trained panel of 12 assessors. UFP generated 205 initial descriptors, which were refined to 59 for CATA. Despite the long attribute list, CATA data helped identify the most relevant terms for the final RATA experiment. The sequential application of these methods, along with intermediate data filtering, led to the selection of 45 key descriptors with occurrence frequencies ranging from 33.3% to 97.7%. These were organized into a comprehensive flavor wheel grouped into 12 general categories. This approach offers a flexible framework for future flavor wheel construction in other under-characterized product categories. Full article

Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. Full article

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized sourdough were used for cookie preparation. Further, Rate-All-That-Apply (RATA) was applied to investigate the sensory profiles of the developed cookies and panelists’ hedonic perceptions and attitudes toward them. The resulting sourdough cookies exhibited higher fiber and comparable protein and fat content, lower energy value with sensory properties comparable to those of commercial samples. This research not only presents a comprehensive selection of sensory methodologies ideal for product development but also offers valuable insights into the sensory profile of sourdough-containing cookies, paving the way for enhanced formulation and strategic commercialization. Full article

A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured in Mexico. Additionally, we evaluated the influence of the cultural context of the judges on the sensory profiles of different cheeses. Twelve semi-trained judges, divided equally between the US and Mexico, participated in intensive training during an exchange program held in both countries. The judges utilized sensory evaluation questionnaires in English, which encompassed three components: (1) the Rate-All-That-Apply (RATA) method, which assessed eighteen specific attributes of each cheese on a numerical scale from 1 to 10; (2) preliminary acceptability tests conducted using a 9-point hedonic scale; and (3) preliminary tests of willingness to buy the products, evaluated by a yes/no question. This study reveals the perception of the most popular cheeses made in Mexico and the US, where the main differences were in three attributes—elasticity, saltiness, and acidity—explained by different cheese-making practices. In general, a few significant differences were observed in the sensory perception of cheese based on the judges’ origins. The most notable differences were found in the cheeses manufactured in the US, particularly in terms of texture and taste attributes. This preliminary study identifies possible significant sensory trends in California, USA, and Aguascalientes, Mexico. Full article

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product. Full article

The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics. Full article

Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles. Full article

With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies—check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)—for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers. Full article

Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further. Full article

A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexicon is necessary to ensure the consistency of sensory evaluations when tests are conducted across countries and/or with international panelists. This study aimed to develop a reference multilingual lexicon for raspberry (Rubus idaeus L.) and blueberry (Vaccinium corymbosum L.) to perform comparative sensory tests through panels operating in different countries using their native language. Attributes were collected from state-of-the-art literature and integrated with a detailed description of the sensory stimulus associated with each term. A panel of sensory judges was trained to test lexicon efficacy. After training, panelists evaluated three cultivars of blueberry and raspberry through RATA (Rate All That Apply), which allowed missing attributes to be excluded while rating those actually present. Results showed the discerning efficacy of the lexicon developed can be a valuable tool for planning sensory evaluations held in different countries, opening up further possibilities to enrich blueberry and raspberry descriptor lists with emerging terms from local experience and evaluations of berry genotypes with peculiar traits. Full article

Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food. Full article

The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products. Full article

The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring scales, including a rating scale (5-point intensity; 1 = ‘not at all’, 5 = ‘extremely’), a checklist scale (check-all-that-apply, CATA), and a combination of CATA and rating scales (rate-all-that-apply, RATA; 5-point intensity; 1 = ‘slightly’, 5 = ‘extremely’). The 39 emotional terms of the EsSense Profile^® and the 45 wellness terms of the WellSense Profile^TM were translated into Thai, then screened for relevance to herbal drinks. The seven positive emotional terms (active, energetic, good, happy, polite, satisfied, and warm), three negative emotional terms (bored, disgusted, and worried), and five wellness terms (comforted, healthy, invigorated, relaxed, and refreshed) were selected and included in the questionnaire. A central location test was performed to determine the emotion and wellness profiles of five herbal drinks: roselle (Hibiscus sabdariffa) drink, chrysanthemum (Chrysanthemum morifolium Ramat) drink, ginger (Zingiber officinale) drink, Jubliang (a mixture of eight herbs) drink, and Krachai Dam (Kaempferia parviflora) drink. For herbal drinks, measuring emotion and wellness with a questionnaire using full sentences did not show increased benefit over questionnaires using words alone. All three measuring methods—a rating scale, CATA, and RATA—produced similar emotion and wellness profiles. However, each method has different advantages and limitations, which researchers should carefully consider. Full article