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Journal articles on the topic 'Organoleptic evaluation'

Author: Grafiati
Published: 10 September 2021
Last updated: 31 May 2022

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1

R.Indra, R. Indra, and S. Kowsalya S.Kowsalya. "Organoleptic Evaluation of Papaya Incorporated Extruded Products." Indian Journal of Applied Research 4, no. 8 (October 1, 2011): 292–94. http://dx.doi.org/10.15373/2249555x/august2014/74.

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2

Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.
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3

Collins, J. K., B. D. Bruton, and P. Perkins-Veazie. "Organoleptic Evaluation of Shrink-wrapped Muskmelon." HortScience 25, no. 11 (November 1990): 1409–12. http://dx.doi.org/10.21273/hortsci.25.11.1409.

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Organoleptic evaluations of shrink film-wrapped and nonwrapped musk-melon (Cucumis melo L. var. reticulates cv.. TAM Uvalde) fruit were conducted to determine changes in flavor and taste during refrigerated storage. Ripe green and yellow `TAM Uvalde' muskmelons, shrink film-wrapped in 12.7-μm high-density polyethylene film, were compared to nonwrapped melons during 21 days of storage at 4C and 90% to 95% RH. After 21 days of storage, both yellow and green shrink-wrapped melons had better appearance, less surface mold, and less vein tract browning than nonwrapped melons. However, the flavor and taste of shrink-wrapped fruit were significantly inferior to those of nonwrapped melons. Green-wrapped melons were rated poorer in taste and flavor than yellow-wrapped and nonwrapped melons after 14 days of storage. These results indicate that shrink-wrapping may enhance undesirable flavor changes in muskmelon during storage.
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Vondrácek, J., and S. Hojek. "METHODOLOGY OF PUBLIC ORGANOLEPTIC EVALUATION OF APPLE CULTIVARS." Acta Horticulturae, no. 224 (July 1988): 449–52. http://dx.doi.org/10.17660/actahortic.1988.224.60.

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5

Farinelli, D., M. Boco, and A. Tombesi. "PRODUCTIVE AND ORGANOLEPTIC EVALUATION OF NEW HAZELNUT CROSSES." Acta Horticulturae, no. 845 (October 2009): 651–56. http://dx.doi.org/10.17660/actahortic.2009.845.102.

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6

Uwaegbute, A. C., C. U. Iroegbu, and D. O. Ezeikpe. "Organoleptic and nutritional evaluation of soybean‐fortified pap." Ecology of Food and Nutrition 38, no. 5 (January 1999): 415–26. http://dx.doi.org/10.1080/03670244.1999.9991587.

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7

Yadav, Suman K., D. K. Sarolia, S. Pilania, J. S. Gora, and D. K. Singh. "Organoleptic Evaluation of Preserved Guava Pulp during Storage." International Journal of Current Microbiology and Applied Sciences 6, no. 6 (June 10, 2017): 950–55. http://dx.doi.org/10.20546/ijcmas.2017.606.111.

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8

Chukwuma, Agwuna, Linus, Okonkwo, Ifeyinwa Felicia, and Egbuim, Timothy Chukwudiegwu. "Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 315–18. http://dx.doi.org/10.31142/ijtsrd23573.

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9

Iakubova, Olesya, Adelya Bekesheva, and Oksana Markitanova. "Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers." Food Industry 5, no. 1 (March 17, 2020): 5–15. http://dx.doi.org/10.29141/2500-1922-2020-5-1-1.

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One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score scale development for evaluating the fish culi-nary products quality. The study used common and special methods. The re-searchers defined nomenclature of indicators, calculated the weight and gradation coefficients of the cold fish snacks quality depending on the number of points scored. The article concerns possibilities of tasting analysis in identifying the ana-log products strengths and weaknesses. The authors developed and tested five-point scale organoleptic evaluation of the quality of cold fish snacks in the roll form using both traditional and new structure-forming agent – gelatin of animal and fish origin. There is a regular decrease in the score for identified nonconform-ities, and organoleptic quality indicators of new products. A man run quantita-tive quality assessment of the developed products and supplemented quantitative organoleptic properties determination of cold fish snacks by a sensory profile.
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10

Guseva, T., S. Soldatova, and O. Karanyan. "Organoleptic Evaluation of Butter. Features of Conducting and Interpreting Results." Bulletin of Science and Practice 6, no. 9 (September 15, 2020): 222–28. http://dx.doi.org/10.33619/2414-2948/58/22.

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The article describes the features of the organoleptic assessment and interpretation of the results of butter. The organoleptic and physico-chemical characteristics of food products change over time. The analysis of the qualitative properties of the product is given for all the main parameters. In conclusion, the authors concluded that in addition to the input, there should be a periodic control during storage.
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11

Verma, Ruchi, and BP Bisen. "Standardization of recipes on organoleptic evaluation of guava leather." International Journal of Chemical Studies 8, no. 4 (July 1, 2020): 261–65. http://dx.doi.org/10.22271/chemi.2020.v8.i4d.9702.

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12

Baharuddin, Maryani, Suriani Laga, Andi Tenri Fitriyah, Nurhayati, A. Andi Nur Amalia, Ratri Retno Utami, and Dwi Indriana. "Organoleptic properties evaluation of Ternate Nutmeg (Myristica fragrans Houtt)." IOP Conference Series: Earth and Environmental Science 911, no. 1 (November 1, 2021): 012087. http://dx.doi.org/10.1088/1755-1315/911/1/012087.

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Abstract Ternate City, North Maluku Province is a producer of nutmeg. The nutmeg that is cultivated comes from smallholder plantations. So far, post-harvest handling is still traditionally with simple equipment and poor hygienic which results in low-quality nutmeg. Efforts to improve post-harvest handling need to be done to improve the quality and farmer’s income. The purpose of this activity is to provide knowledge on good post-harvest handling of nutmeg in Ternate. One of the phases of activity carried out is through a survey to farmers to identify the organoleptic properties of nutmeg, as well as testing the water and vitamin C content of the nutmeg. The test results show that the drying process is not optimal because the resulting water content does not meet Indonesian National Standard (SNI), which is above 10%. The content of vitamin C in the flesh is 22 mg. Meanwhile, the organoleptic properties found that the colour, flavour, and taste were the most preferred by the farmer in the mace, seed, and flesh, respectively. The results of this activity can provide information about the characteristics of nutmeg that have been produced by Ternate farmers as a recommendation for proper post-harvest handling of nutmeg.
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Mardar, Maryna, Tetiana Bordun, Rafaela Znachek, and Svitlana Vikul. "DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY." EUREKA: Life Sciences 6 (November 30, 2018): 18–25. http://dx.doi.org/10.21303/2504-5695.2018.00806.

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Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.
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14

Radványi, D., R. Juhász, Cs Németh, A. Suhajda, Cs Balla, and J. Barta. "Evaluation of the stability of whipped egg white." Czech Journal of Food Sciences 30, No. 5 (July 25, 2012): 412–20. http://dx.doi.org/10.17221/258/2011-cjfs.

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An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners. The egg white was produced in the following forms: raw liquid egg white, pasteurised liquid egg white, liquid egg white treated at 55°C for 24 h, and spray-dried egg white powder. Three different sweeteners were used: sucrose, fructose-glucose syrup, and fructo-oligosaccharide syrup. The storage stability, firmness, adhesiveness based on the texture profile analysis, and organoleptic properties of the foams were evaluated. The flow curves of raw materials were also determined by means of a rotational viscometer. The results indicated that sucrose among the sweeteners and egg white powder among the egg white products are the most suitable for producing egg white foam and enhancing its stability. However, liquid egg white heat treated at low temperature also proved to be an appropriate choice for making stable egg white foams for the confectionery industry.  
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15

Fu, Hwai-Hui, Yan-Yu Chen, and Guan-Jie Wang. "Using a Fuzzy Analytic Hierarchy Process to Formulate an Effectual Tea Assessment System." Sustainability 12, no. 15 (July 30, 2020): 6131. http://dx.doi.org/10.3390/su12156131.

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Taiwan tea is very famous around the world. This study aims to establish a quantized tea assessment system to increase the credibility of the current tea evaluation mechanism. In this study, a new procedure using a fuzzy analytic hierarchy process integrated with linguistic variables is proposed to set up measurable indicators and determine their weights for a tea evaluation mechanism. An affinity diagram was used to deduce three dimensions (i.e., tea farm management, the tea-making process, and organoleptic evaluation) and 11 evaluation criteria for the construction of the tea assessment system. Sixteen experts, including 10 senior tea farmers and six national tea appraisers, were invited to participate in the one-on-one linguistic questionnaire survey. Analysis of the fuzzy analytic hierarchy process shows that tea farm management gains the most weight (0.533), followed by the tea-making process (0.329), and organoleptic evaluation (0.138). Surprisingly, organoleptic evaluation, as the assessment criteria today, places last in the three evaluation dimensions. Findings of this study can provide the Taiwan Tea Association with insightful information for enhancing the current tea assessment system.
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16

Lumentut, Natalia, Hosea Jaya Edi, and Erladys Melindah Rumondor. "Formulasi dan Uji Stabilitas Fisik Sediaan Krim Ekstrak Etanol Kulit Buah Pisang Goroho (Musa acuminafe L.) Konsentrasi 12.5% Sebagai Tabir Surya." Jurnal MIPA 9, no. 2 (March 26, 2020): 42. http://dx.doi.org/10.35799/jmuo.9.2.2020.28248.

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Penelitian ini bertujuan untuk melihat stabilitas fisik dari formulasi sediaan krim ekstrak etanol kulit buah pisang Goroho pada konsentrasi 12.5%. Evaluasi sifat fisik meliputi uji organoleptik, homogenitas, pH, daya sebar dan daya lekat. Uji stabilitas dilakukan menggunakan metode cycling test selama 6 siklus dengan menguji kembali sifat fisiknya. Hasil pengujiann sifat fisik (siklus 0) sediaaan krim yaitu uji organoleptik (bau: khas etanol buah pisang; warna: hijau; tekstur: semi solid), homogenitas (susunan homogen), pH 5.04±0.25, daya sebar 3.43±0.12 cm, daya lekat 30.55±2.09 detik, dan uji stabilitas selama cycling test (siklus 1-siklus 6) tidak ada perbedaan yang bermakna.The aim of this research was to determine the physical stability of the cream ethanol extract of Goroho banana peels at a concentration of 12.5%. Evaluation of physical properties includes organoleptic test, homogeneity, pH, dispersibility and adhesion. The stability test was carried out using the cycling test method for 6 cycles by re-testing its physical properties. Test result of physical properties (cycle 0) cream preparation, namely organoleptic test (odor: typical of banana ethanol, color: green, texture: semi-solid), homogeneity (homogeneous arrangement), pH 5.04 ± 0.25, spread capacity 3.43 ± 0.12 cm and power sticky 30.55 ± 0.12 seconds, and the stability test during the cycle test there was no significant difference.
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17

Pal, Rashmi Saxena, Yogendra Pal, A. K. Rai, Pranay Wal, and Ankita Wal. "Synthesis and Evaluation of Herbal Based Hair Dye." Open Dermatology Journal 12, no. 1 (October 18, 2018): 90–98. http://dx.doi.org/10.2174/1874372201812010090.

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Background:Herbal based hair dyes are being preferred on large scale, due to the vast number of advantages it exerts to overcome the ill-effects of a chemical based hair dye. We have attempted to prepare and standardize this preparation to ensure its quality as well as stability aspects.Objective:The current research was aimed at the preparation of herbal hair dye and the evaluation of its various parameters as organoleptic, physico-chemical, phytoconstituents, rheological aspects, patch test and stability testing for its efficacy and shelf life.Materials and Methods:The herbal dye was prepared in-house according to the proposed composition, using all the natural ingredients. The dye was evaluated for its organoleptic, physico-chemical and stability parameters.Results:The parameters were found to be comparable and sufficient for the evaluation of herbal dye. The values of different evaluations justified the usage of the hair dye.Conclusion:Herbal based hair dye has been prepared and evaluated using the various parameters. It offers a natural alternate, which can be used, irrespective of any side effects. The results can be incorporated while developing the pharmacopoeial standards.
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18

Nealma, Samuyus, and Nurkholis. "FORMULASI DAN EVALUASI FISIK KRIM KOSMETIK DENGAN VARIASI EKSTRAK KAYU SECANG (Caesalpinia sappan) DAN BEESWAX SUMBAWA." Jurnal TAMBORA 4, no. 2 (July 23, 2020): 8–15. http://dx.doi.org/10.36761/jt.v4i2.634.

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In this research, secang wood will be used as a cream using Sumbawa beeswax base. The purpose of this study was to obtain the best cream formulation with secang wood extract and beeswax. Cream formula is based on the concentration of secang extract 0.5-2.5 grams and beeswax 0.2-4 grams in 20 grams of the preparation. Determination of physical evaluation will be carried out several tests, namely organoleptic test, pH, adhesion, dispersal power and protective power. The results showed that all three formulas, Formulation 1 (F1) and F3 were homogeneous, while F2 was not homogeneous. In pH testing, all formulations 1,2 and 3 have an average pH of 6. And in organoleptic testing, F3 shows a score of 3.9 in form and is the highest compared to the two other formulations, F1 has a score of 2.8, F2 scores 2.2. Whereas in color organoleptic, the highest score is F3 with a score of 3.8, F1 score 2.8 and F3 score 2.2. And in odorless organoleptics, F1 has the highest score of 3.6, F3 score of 3.3 and F2 score of 2.7. In the scatter power test, F1 has an average value of 11.8, F2 with a value of 53.52 and F3 with a value of 11.68. F1, F2 and F3 adhesion tests have values ??of 2.3 seconds, 2.3 and 3.67, respectively. And in KOH protection testing all formulas show changes.
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19

Al-Kuraieef, Amal Nasser. "Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays." Potravinarstvo Slovak Journal of Food Sciences 15 (February 28, 2021): 95–100. http://dx.doi.org/10.5219/1505.

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The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.
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Marpaung, Ridawati, and Lutvia Lutvia. "Pengaruh Lama Penyangraian Yang Berbeda Terhadap Karakteristik Dan Mutu Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit”." Jurnal Media Pertanian 5, no. 1 (May 11, 2020): 15. http://dx.doi.org/10.33087/jagro.v5i1.89.

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Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh lama penyangraian yang berbeda terhadap karateristik dan mutu organoleptik seduhan bubuk kopi liberika tungkal komposit.Penelitian dilaksanakan di Jambi, dimana proses fermentasi, pulping, pengeringan dan hulling dilakukan di Desa Mekar Jaya, Betara Tanjung Jabung Barat. Sedangkan penyangraian biji kopi serta analisis organoleptik seduhan kopi dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi. Rancangan lingkungan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL). Rancangan perlakuan yaitu lama peyangraian dengan 5 taraf perlakuan sebagai berikut: L1: 5 Menit ; L2: 10 Menit ; L3: 15 Menit dan L4: 20 Menit. Setiap perlakuan dilakukan dengan 3 (tiga) ulangan.Dari hasil penelitian diperoleh bahwa lama penyangraian biji kopi liberika berpengaruh nyata terhadap kadar air pH (bubuk kopi), aroma, cita rasa, kepahitan dan kesukaan (seduhan bubuk kopi). Dari hasil penelitian dan analisis statistika panelis memberi penilaian kesukaan tertinggi pada seduhan bubuk kopi dengan lama penyangraian 15 menit.Kata kunci : Lama penyangraian, Mutu organoleptik, Kopi Liberika. SUMMARYRidawati Marpaung (1968012619994032004), and Lutvia (....). influence of difference roasting time for characteristic and quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The aim of this research was to know the influence of difference roasting time for characteristic and quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The research has done in Jambi, were fermentation procces, pulping, drying and hulling do in Mekar Jaya Village, Batara Kabupaten Tanjung Jabung Barat.The environmental design was Completely Randomized Design, and treatmen design was differend time roasting : L1 = 5 minutes ; L2 = 10 minutes ; L3 = 15 minutes and L4 = 20 minutes. The treatment do with 3 (three) repeat.This result research showed that the different time roasting was significantly effected to the water content, pH, color, smeel, taste, bitterness and preference of coffe powder liquid. The panelist evaluation result showed that the time roasting coffee bean was20 minutes had given the higher of smell, taste, bitterness, and its preference.keyword: time of roasting, organoleptic quality, coffee Liberika.
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Senthilkumar, R. "Organoleptic Evaluation and Shelf Life Studies of the Developed Products." Indian Journal of Pure & Applied Biosciences 8, no. 3 (June 30, 2020): 649–57. http://dx.doi.org/10.18782/2582-2845.7935.

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22

Madukwe, E. U., R. I. Edeh, and I. C. Obizoba. "Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies." Pakistan Journal of Nutrition 12, no. 2 (January 15, 2013): 154–57. http://dx.doi.org/10.3923/pjn.2013.154.157.

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23

Raghuvanshi, Rita Singh, Shipra Singh, Kavita Bisht, and D. P. Singh. "Processing of mungbean products and its nutritional and organoleptic evaluation." International Journal of Food Science & Technology 46, no. 7 (May 18, 2011): 1378–87. http://dx.doi.org/10.1111/j.1365-2621.2011.02622.x.

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Inarejos-García, A. M., M. Santacatterina, M. D. Salvador, G. Fregapane, and S. Gómez-Alonso. "PDO virgin olive oil quality—Minor components and organoleptic evaluation." Food Research International 43, no. 8 (October 2010): 2138–46. http://dx.doi.org/10.1016/j.foodres.2010.07.027.

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25

Raimi, C. O., and A. C. Odeyemi. "Organoleptic evaluation of Archachatina marginata fed rumen content dietary inclusion." Nigerian Journal of Animal Production 46, no. 4 (December 25, 2020): 84–88. http://dx.doi.org/10.51791/njap.v46i4.999.

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There is inadequate information on quality feedstuff for large scale production and all year round availability of snails in Nigeria.The research was conducted to investigate the organoleptic properties of the African giant land snails (Archachatina marginata). Thirtytwo snails were randomly allotted into four dietary treatments of varied levels of 0%, 5%, 10% and 15% rumen content inclusion. Each treatment was replicated with four snails per pen in a completely randomized design. The snails were reared in mini paddock. Feed and water were supplied ad-libitum. At the end of the eight weeks period of feeding trials, two snails were harvested at random from the replicates of each of the four treatments, sacrificed, processed and analyzed. Based on appearance, taste and aroma of the snails fried and stewed with spices and the other one steamed with spices, preference ranking in descending order revealed 15% (6·85) rumen content inclusion had the highest mean preference followed by 5% (6·53) inclusion for the fried snail with spices and 0% (6.65) inclusion had the highest ranking followed by 15% (6.53) rumen content inclusion for the snail steamed with spices. The treatments had no appreciable effect on the nutrient composition and sensory quality of the snail meat. It can be concluded that growing snails can utilize rumen content inclusion thereby increasing the feed data base for snail production in the Tropics.
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Mardar, М. R., H. A. Davidova, and A. N. Lilishentseva. "DESCRIPTION METHODS OF ORGANOLEPTIC ANALYSIS EVALUATING CHEESE QUALITY." Food Industry: Science and Technology 13, no. 4(50) (June 15, 2020): 6–14. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-6-14.

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Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.
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Tanaka, M., H. Anguri, A. Nonaka, K. Kataoka, H. Nagata, J. Kita, and S. Shizukuishi. "Clinical Assessment of Oral Malodor by the Electronic Nose System." Journal of Dental Research 83, no. 4 (April 2004): 317–21. http://dx.doi.org/10.1177/154405910408300409.

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A recently developed electronic nose has not yet been clinically applied to evaluations of oral malodor. This investigation sought to determine whether an electronic nose could clinically assess oral malodor. Twenty-nine healthy adults and 49 patients were assessed by results of an actual organoleptic test, a score representing malodor strength with an electronic nose in “top-note” mode (top-note score), and measurements of volatile sulfur compound (VSC) concentrations. The correlation coefficient between top-note and actual organoleptic scores (r = 0.71) was comparable with the log VSC and actual organoleptic scores (r = 0.63). However, the area under the receiver-operating characteristic plots for top-note score was significantly larger than that for log VSC. In logistic regression analyses with top-note score as a dependent variable, probing depth, tongue coating, and plaque control record each had independent associations. Our findings suggest that the top-note score from an electronic nose examination may be useful for the clinical evaluation of oral malodor.
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Vasylyshуna, Olena. "Organoleptic evaluation of cherry fruits by pre-treatment with polysaccharide compositions." Scientific Horizons 23, no. 9 (September 23, 2020): 12–20. http://dx.doi.org/10.48077/scihor.23(9).2020.12-20.

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Cherry fruits have a short shelf life due to the period of their storage. Therefore, to extend it, a search for new storage technologies is underway. The purpose of the research carried out during 2016-2019 at the experimental pomology station named after L.P. Simirenko IS NAAN, was the determination of the organoleptic and physical characteristics of fresh cherry fruits before and after storage when processed with polysaccharide compositions. Studies have shown that the weight of cherry varieties Zhadana, Chance, Optimist and In Memoriam Artemenko are large, their weight ranges from 5.2 to 4.8 g. The color of cherry fruits, experimental varieties, determined by the light transmittance did not indicate a significant difference within the variety. The sugar-acid index of cherry fruits prevailed in cherry fruits of Elegant and Alpha varieties, taking values above 5. Cherry fruits had a good organoleptic evaluation. Among all the experimental varieties, the fruits of the Elegant cherry variety were distinguished by their excellent tasting evaluation, appearance and gloss. According to the studied physical and organoleptic parameters and the cluster analysis, the Griot Podbelsky variety (control) was more universal. According to the group of indicators, the fruits of cherry varieties: Alpha, Optimist and Zhadana differed from Elegant and Chance. The smallest changes, compared to the control, in the fruits of cherries varieties Alpha and Optimist. After storage of cherry fruits treated with chitosan with salicylic acid compared to untreated fruits, the taste of the fruit did not deteriorate. Fruits treated with a solution of salicylic acid with chitosan or sodium alginate had an excellent tasting score. The prospect of further research is to establish the effect of polysaccharide compositions based on chitosan and sodium alginate and organoleptic characteristics of cherries of different varieties after storage.
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Guedes, Ulysses Harley, Daniele Melo Santos Paulino, Lucas Dellosso Penteado, Heloiza Candeia Ruthes, Iuri Fazolin Fraga, Fernando Junior Resende Mascarenhas, Anderson Renato Vobornik Wolenski, et al. "Chemical evaluation of two tropical wood species for use as grilling planks." BioResources 16, no. 4 (October 22, 2021): 8219–26. http://dx.doi.org/10.15376/biores.16.4.8219-8226.

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This research evaluated the possible use of tropical hardwood species (Myrocarpus frondosus and Ocotea porosa) for grilling plank production. Physical, chemical, and organoleptic properties were evaluated and compared with properties of a well-used wood species for grilling planks, western red cedar (Thuja plicata). For chemical analysis, one technique was used: hydrodistillation. Normality tests and analyses of variance (ANOVA) were used for the comparisons between Thuja plicata and tropical hardwoods. The results of the organoleptic, chemical, and statistical analyses demonstrated the possibility of using Myrocarpus frondosus and Ocotea porosa in grilling plank production.
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Melnikov, P. A., I. N. Bobrovskij, S. N. Grigoriev, and N. M. Bobrovskij. "Burnishing Tool Face Optical Control Method." Applied Mechanics and Materials 770 (June 2015): 248–52. http://dx.doi.org/10.4028/www.scientific.net/amm.770.248.

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Commonly used organoleptic methods of evaluating surface deterioration do not guarantee manufacturing quality control required in mass production. It is necessary to control efficiently the machining tool status based on planned replacements and regular surface analysis. An algorithm and software for quick evaluation of burnishing tool wear has been developed.
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Evsyukova, Victoria, Svetlana Stepanova, Denis Ivanov, Semyon Popov, and Marat Zalyalov. "Assessment of the quality of honey apiaries central agroecological zone of Yakutia." АгроЭкоИнфо 6, no. 48 (December 30, 2021): 34. http://dx.doi.org/10.51419/20216634.

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This article discusses the results of a study of the quality of honey from different apiaries of the Central agroecological zone of Yakutia. The data of organoleptic evaluation of honey samples are given. The mass fractions of water, mass fractions of recoding sugars, sucrose and insoluble substances in both samples comply with the standards. The diastase number in honey samples is higher than standard indicators, which with the above organoleptic and other physico-chemical indicators confirm the quality and high biological activity. Keywords: BEE COLONIES, APIARY, AGROECOLOGICAL ZONE, HONEY, HONEY PRODUCTIVITY, ORGANOLEPTIC INDICATORS, PHYSICOCHEMICAL INDICATORS, BIOLOGICAL ACTIVITY
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Fabrellas, C., R. Cardeñoso, R. Devesa, J. Flores, and L. Matia. "Taste and odor profiles (off-flavors) in the drinking waters of the Barcelona area (1996-2000)." Water Science and Technology 49, no. 9 (May 1, 2004): 129–35. http://dx.doi.org/10.2166/wst.2004.0552.

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The Aigües de Barcelona laboratory systematically monitors the organoleptic quality of the water it supplies. The water comes mainly from the Llobregat and Ter rivers, with the two sources having cleary differentiated chemical characteristics. Water is monitored by the tasting panel, which works according to FPA (Flavor Profile Analysis) principles. This paper reports the results from the period 1996-2000: characteristic organoleptic profiles, evolution of descriptors and the overall organoleptic evaluation of the water. The results show that in Llobregat water the descriptors chlorinous, medicinal, rubbery and salty are the most relevant, whereas in Ter water fresh nature/grassy and metallic are. The Aesthetic Quality Index drawn up by our laboratory confirms that Ter water has better organoleptic quality than Llobregat water. Monitoring also found that neither water lost quality significantly within the distribution network.
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Fadhil, Rahmat, and Diswandi Nurba. "Penilaian Organoleptik Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Pasca Penggorengan Menggunakan Metode Non-Numeric MP-MCDM." Jurnal Keteknikan Pertanian 6, no. 2 (October 11, 2018): 165–70. http://dx.doi.org/10.19028/jtep.06.2.165-170.

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AbstractProcessing of purple sweet potato (Ipomea batatas L.) into chips is a means to improve the economic value. Crispiness is considered as one essential quality parameter for chip products that must be pursued. The thickness of slices and concentration of sodium bicarbonate (NaHCO3) constitute crispiness defining factors. This research was aimed at conducting organoleptic evaluation on a variety of purple sweet potato slice thicknesses and post-frying sodium bicarbonate concentrations using Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Research results showed that the Non-Numeric MP-MCDM method had successfully determined decision of the best prioritized decision among different alternative treatments of the ingredient. The preferred decision according to respondent opinions on the basis of organoleptic evaluation including color, aroma, taste, texture and overall acceptance were products from the 3 g/L NaHCO3 concentration with 1 mm (KB) slice thickness and the 3 g/L NaHCO3 concentration with 2 mm (KE) slice thickness and respondents seemed to like (SK) those products.AbstrakPengolahan ubi jalar ungu (Ipomoea batatas L.) menjadi keripik merupakan salah satu cara untuk meningkatkan nilai ekonomi. Kerenyahan adalah salah satu parameter mutu penting bagi produk keripik yang harus diupayakan. Ketebalan irisan dan konsentrasi natrium bikarbonat (NaHCO3) merupakan faktor penentu kerenyahan. Penelitian ini bertujuan untuk melakukan penilaian organoleptik berbagai variasi ketebalan irisan ubi jalar ungu dan kosentrasi natrium bikarbonat pasca penggorengan dengan metode Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Hasil penelitian menunjukkan bahwa metode Non-Numeric MP-MCDM telah berhasil menentukan keputusan prioritas terbaik dari berbagai alternatif perlakuan bahan. Keputusan terbaik menurut pendapat responden berdasarkan uji organoleptik yang meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan adalah konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 1 mm (KB) dan konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 2 mm (KE) dengan keputusan suka (SK).
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Kapse, B. M., D. A. Rane, and D. M. Khedkar. "CORRELATION BETWEEN BIO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION IN MANGO VARIETIES." Acta Horticulturae, no. 231 (August 1989): 756–62. http://dx.doi.org/10.17660/actahortic.1989.231.42.

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Lal, Ramji. "Organoleptic Evaluation of Low Calorie Shrikhand Prepared by Using Various Cultures." International Journal of Pure & Applied Bioscience 6, no. 1 (February 28, 2018): 878–81. http://dx.doi.org/10.18782/2320-7051.5420.

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Zelenov, G. N. "Organoleptic evaluation of beef quality of meat heifers of different genotypes." Vestnik of Ulyanovsk State Agricultural Academy, no. 2(34) (June 4, 2016): 123–26. http://dx.doi.org/10.18286/1816-4501-2016-2-123-126.

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Sisodia, Poonam, and Balwinder Sadana. "Development and Organoleptic Evaluation of Iron Rich Corn Based Extruded Snacks." Journal of Nutritional Ecology and Food Research 2, no. 3 (September 1, 2014): 201–6. http://dx.doi.org/10.1166/jnef.2014.1091.

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Agarwal, Aditika, and Komal Chauhan. "Formulation and organoleptic evaluation of flaxseed globs as a functional food." Journal of Food Measurement and Characterization 9, no. 3 (May 17, 2015): 448–53. http://dx.doi.org/10.1007/s11694-015-9252-5.

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39

VERMA, ANJALI, and VINITA SINGH. "Organoleptic evaluation of mushroom powder fortification in Rava Idli and Mathari." FOOD SCIENCE RESEARCH JOURNAL 7, no. 1 (April 15, 2016): 40–44. http://dx.doi.org/10.15740/has/fsrj/7.1/40-44.

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40

BRINDA, G. B., SUSHA S. THARA, and SUMA DIVAKAR. "Nutritional analysis and organoleptic evaluation of paddy straw mushroom (Volvariella sp.)." FOOD SCIENCE RESEARCH JOURNAL 8, no. 2 (October 15, 2017): 230–34. http://dx.doi.org/10.15740/has/fsrj/8.2/230-234.

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41

Malik, Swati, Shweta Saloni, and Komal Chauhan. "Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 523–29. http://dx.doi.org/10.2174/1573401315666190112144508.

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Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.
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42

H. M, SIAHAAN, I. N. S. SUMERTA, and S. A. LINDAWATI. "ORGANOLEPTIC EVALUATION OF FRESH COW MILK FORTIFIED WITH LEMONGRASS POST PASTEURIZATION." Majalah Ilmiah Peternakan 24, no. 2 (August 4, 2021): 59. http://dx.doi.org/10.24843/mip.2021.v24.i02.p02.

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The study to the effect of lemon grass fortification on organoleptic and pH of pasteurized milk. The design used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were: P0 = pasteurized milk without lemon grass (control), P1 = pasteurized milk + 5% lemon grass, P2 = pasteurized milk + 10 lemon grass, and P3 = pasteurized milk + 15% lemon grass. The variables observed were: color, taste, aroma, thickness and pH. The results showed that the preference value for color at P0 was significant (P<0.05) with P1 and P3, but P1, P2, and P3 were not significant (P>0.05). Preference for pasteurized milk taste at P0 was significant (P<0.05) with P2, but P1, P2, and P3 were not significant (P>0.05). Preference for the aroma at P0 was significant (P<0.05) with P3, but P1, P2, and P3 were not significant (P>0.05). Preference for the thickness at P0, P1, P2, and P3 were not significant (P>0.05). The pH value of pasteurized milk ranged from 6.54 to 6.64. It can be concluded that lemon grass fortification until the level of 15% was affected on aroma and pH, but not effect on color, taste, and thickness of pasteurized milk.
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Hafids, Sahrial, Silvi Leila Rahmi, and Annida Rani Chairunisah. "Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel." Indonesian Food Science & Technology Journal 3, no. 1 (July 31, 2019): 23–28. http://dx.doi.org/10.22437/ifstj.v3i1.10186.

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Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
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Guseva, T. B., S. Yu Soldatova, and O. M. Karanyan. "Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (October 12, 2021): 726–29. http://dx.doi.org/10.33920/igt-01-2110-01.

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The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.
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Nicolás Saraco, Maximiliano, and James Blaxland. "Dairy-free imitation cheese: is further development required?" British Food Journal 122, no. 12 (June 30, 2020): 3727–40. http://dx.doi.org/10.1108/bfj-11-2019-0825.

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PurposeThe aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.Design/methodology/approachMarket research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.Findings109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.Practical implicationsThe findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.Originality/valueNo academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.
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Aslani, Abolfazl, and Shekofeh Karbasizadeh Esfahani. "Design, Formulation and Physicochemical Evaluation of Clotrimazole Chewing Gum." Galen Medical Journal 10 (December 20, 2021): e1084. http://dx.doi.org/10.31661/gmj.v10i0.1084.

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Background: Oral candidiasis is widespread in the patients with immunodeficiency diseases. Chewing gums are considered as mobile drug delivery systems that affected locally or systemically via the oral cavity. This study aimed to develop and evaluate the formulation of clotrimazole chewing gums for patients having oral candidiasis. Materials and Methods: Fourteen formulations (F) were designed by Design-Expert, version 7. These formulations were different in the amount of gum bases and sweeteners. Gum bases of elvasti, 487, stick, and fruit C were heated up to 70°C. Clotrimazole powder, sugar, liquid glucose, glycerin, mannitol, xylitol, and maltitol as well as different flavoring agents were added to the gum bases at 40°C. Content and weight uniformity, organoleptic properties evaluation, releasing the active ingredient in the phosphate buffer pH, 6.8, and taste evaluation were analyzed by Latin square analysis. Also, the mechanical test was done on F13 and F14 formulations. Results: F14 was the best formulation in terms of organoleptic properties. This formulation had suitable size, hardness, softness, and lack of adhesion to teeth. F14 formulation released 89% and 97% of clotrimazole after 30 and 45 minutes, respectively. F14 content uniformity and weight variations were 9.83±0.086 mg and 1.14±0.09 g, respectively. F14 evaluation of mechanical properties showed Young’s modulus about 0.32 MPa, and yield point occurred at the stress of 0.599 MPa and strain of 4.1%. Conclusion: F14 was chosen according to its physicochemical and organoleptic properties. F14 had adequate hardness, lack of adhesion to the teeth, suitable size, and best drug release. Tutti Frutti was a proper flavoring agent for clotrimazole gum formulations.[GMJ.2021;10:e1084]
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Šebjan, Urban, and Polona Tominc. "Young customers’ organoleptic assessment of tomatoes with different geographic origins." British Food Journal 118, no. 4 (April 4, 2016): 871–84. http://dx.doi.org/10.1108/bfj-07-2015-0259.

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Purpose – The purpose of this paper is to present the organoleptic characteristics of cherry tomatoes from three different geographical areas, and to compare the differences/similarities of Slovenian tomatoes which are cultivated by utilising an innovative technology and have altered organoleptic characteristics, with other cherry tomatoes that are available on the Slovenian market and are of different geographical origin (Dutch and Spanish tomatoes). In an experimental study the authors determined the impact of price and organoleptic characteristics as a whole on the choice of tomatoes by young consumers. Design/methodology/approach – This experimental study is based on a sample of 27 young consumers, and it examines three hypotheses using three different quantitative methods: one-way ANOVA, χ2 and logistic regression. Findings – The authors found that there were statistically significant differences between the perceived organoleptic characteristics of tomatoes grown in three different geographic areas. Young consumers assessed the organoleptic characteristics of the Slovenian tomatoes as the best, followed by the Dutch and Spanish tomatoes. The authors have found that there are statistically significant correlations between the organoleptic characteristics and the price, except for the firmness of tomatoes, which does not significantly affect the price. This cannot be said with regard to price, since there is no statistically significant relationship between this variable and the choice of tomatoes. Originality/value – The scientific contribution of this study is reflected in the evaluation and comparison of tomatoes from three different geographical regions, and in linking the perceived organoleptic characteristics of tomatoes with the price, and the final selection of tomatoes by the young consumers.
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48

Kovaleva, A. E., E. A. Pyanikova, E. D. Tkacheva, and A. S. Riazantseva. "Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 200–207. http://dx.doi.org/10.20914/2310-1202-2020-3-200-207.

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The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators
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Baharvand, Maryam, Ziba Maleki, Sahar Mohammadi, Kaveh Alavi, and Einaz Jalali Moghaddam. "Assessment of Oral Malodor: A Comparison of the Organoleptic Method with Sulfide Monitoring." Journal of Contemporary Dental Practice 9, no. 5 (2008): 76–83. http://dx.doi.org/10.5005/jcdp-9-5-76.

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Abstract Aim The purpose of the present study was to measure the oral malodor of volunteers by means of a subjective organoleptic method and a sulfide monitor as well as to evaluate the diagnostic value of the Halimeter® in the diagnosis of halitosis. Methods and Materials Sulfide monitoring and organoleptic oral malodor assessment methods were performed on 77 volunteers (51 females, 26 males) selected from academic staff, students, clerks, and patients of the Shaheed Beheshti University of Medical Sciences and Health Services, Dental School. The organoleptic method of assessment and sulphide monitoring were conducted by three calibrated judges. The Kendall's tau-b correlation analysis was used to calculate correlation coefficients between the sulfide monitor and organoleptic scores. Results The Kendall's correlation coefficient between sulfide monitoring and organoleptic scores was 0.493 (p<0.001). Sensitivity and specificity were assessed to be 61.1% and 87.8% respectively. The positive predictive value (PPV) and the negative predictive value (NPV) were 81.5% and 72%, respectively. The intra-class correlation coefficient for the three episodes of monitoring was calculated as 97%. Conclusion Use of a sulfide montoring device in conjunction with the organoleptic method is an effective strategy for diagnosing oral malodor. Clinical Relevance Because of its small size and simplicity of handling the Halimeter sulfide monitor is convenient to use. This method of evaluation of patients for oral malodor is capable of differentiating normal patients (such as with Pseudohalitosis and halitophobia) from the others and for halitosis screening along with other techniques such as the organoleptic method. However, when used alone, it may lead to a misdiagnosis of some cases in terms of intensity. Citation Baharvand M, Maleki Z, Mohammadi S, Alavi K, Moghaddam EJ. Assessment of Oral Malodor: A Comparison of the Organoleptic Method with Sulfide Monitoring. J Contemp Dent Pract 2008 July; (9)5:076-083.
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Deshpande, H. W., S. N. Shendge, S. D. Katke, and A. P. Khapre. "Studies on Process Standardization and Organoleptic Evaluation of Cereal based Probiotic Beverage." International Journal of Current Microbiology and Applied Sciences 8, no. 03 (March 10, 2019): 1073–86. http://dx.doi.org/10.20546/ijcmas.2019.803.130.

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