91 Results Found

Tea, one of the world’s most consumed beverages, has a rich variety of sensory qualities such as appearance, aroma, mouthfeel and flavor. This review paper summarizes the chemical and volatile compositions and sensory qualities of different tea...

We tested the reliability of sensory evaluations of tactile sensation on bare skin and investigated the reliability among evaluation attributes by trained and untrained assessors. Two trained professional panelists and two untrained researchers evalu...

Trained expert panels are used routinely in boar taint research, with varying protocols for training of panelists and scoring methods. We describe a standardized process for training and scoring, to contribute to standardize the olfactory detection o...

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this p...

Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical...

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. Th...

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 lexico...

There is wide variation in how individuals perceive the chemosensory attributes of liquid formulations of ibuprofen, encompassing both adults and children. To understand personal variation in the taste and chemesthesis properties of this medicine, an...

For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the produ...

The odor detection threshold (ODT) of a compound is the lowest concentration at which individuals can reliably perceive a difference between a sample and its corresponding control, with 50% performance above chance. Wine is a complex matrix, and ODTs...

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory di...

The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in...

Background: Serious or life-threatening pediatric emergencies are rare. Patient outcomes largely depend on excellent teamwork and require regular simulation-based team training. Recommendations for pediatric simulation-based education are scarce. We...

This research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrom...

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), an...

Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F ch...

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorg...

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtai...

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...

Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evaluated, such as in quality control or breeding programs. Near-infrared spectroscopy (NIRS) is a rapid inexpensive method often used in food quality eval...

A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a va...

Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who...

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was cond...

Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries’ quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen...

Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (...

Objectives: We aimed to develop expert-informed recommendations for colleges and universities to support students with celiac disease (CeD) managing a gluten-free (GF) diet. Methods: A multidisciplinary panel of 40 stakeholders, including physicians,...

In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca2+, Mg2+, Na+, K+, HCO3−, Cl−) were measured using atomic absorpti...

Feedback on panel performance is traditionally provided by the panel leader, following an evaluation session. However, a novel method for providing immediate feedback to panelists was proposed, the Feedback Calibration Method (FCM). The aim of the cu...

This research was conducted to determine the effect of composite flour composition on the elongation, tensile strength, and acceptability of wet noodles. Experimental research was conducted with three different ratios of sorghum flour:mocaf:wheat, na...

Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Give...

As interest in animal-assisted therapy (AAT) and canine-assisted psychotherapy (CAP) grows, there are increasing calls for the management of related health, safety, and welfare concerns for canines, providers, and clients. Existing health and safety...

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...

Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentatio...

Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of...

Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s...

Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infan...

Chinese water chestnut (CWC) has become one of the most popular foods in China. The textural properties of food contribute considerably to consumer preferences. Fresh fruits and vegetables are normally softened after thermal treatment. However, CWC r...

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial s...

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californ...

This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and compo...

As the foundation of human health, the food system is arguably a cornerstone of society. However, despite the criticality of a safe and productive food value chain there are numerous critical issues faced by industries associated with food science an...

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C,...

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holdin...

Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were c...

In sensory evaluation, there have been many attempts to obtain responses from the autonomic nervous system (ANS) by analyzing heart rate, body temperature, and facial expressions. However, the methods involved tend to be intrusive, which interfere wi...

In the automotive sector, the use of nonwoven preforms consisting of natural and thermoplastic fibers processed by compression molding is well known to manufacture vehicle interior parts. Although these natural fiber composites (NFCs) have undeniable...

Apples are one of the most widely consumed fruits in the world, resulting in the continuous creation of new cultivars with different properties, both in terms of breeding as well as extended shelf lives and increased bioactive substance contents. Thi...

Spirulina extract holds significant promise for food applications, but its characteristic odor limits consumer acceptance. This study evaluated ozone (5, 10, and 25 ppm) and activated carbon (AC; 10, 30, and 50% w/v) treatments for their effects on s...

The purpose of this study was to establish consensus regarding a standardized approach to the diagnostic evaluation of ACL tears in pediatric/adolescent patients. Despite an abundance of literature evaluating management techniques, no standardized co...

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and...