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Journal articles on the topic 'Sensory analysis of food'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

Chambers. "Analysis of Sensory Properties in Foods: A Special Issue." Foods 8, no. 8 (July 26, 2019): 291. http://dx.doi.org/10.3390/foods8080291.

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The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This special issue focuses on how sensory properties, including consumer perceptions, are measured, the specific sensory properties of various foods, which properties might be most important in certain situations, and how consumers use sensory attributes and consumer information to make decisions about what they believe about food and what they will eat.

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Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (January 1, 2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

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3

Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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Nayansi, Nayansi, Mishra, Atul Anand, Shukla, R. N. Shukla, R.N, and Ankita Ankita. "Analysis of Practices of Street Food Vendors and Sensory Assessment of Street Foods (Fast Foods And Juices) in Allahabad City,(U.p.) India." International Journal of Scientific Research 3, no. 8 (June 1, 2012): 132–35. http://dx.doi.org/10.15373/22778179/august2014/39.

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5

Lyon, B. G. "Laboratory Methods for Sensory Analysis of Food." Poultry Science 71, no. 7 (July 1992): 1233–34. http://dx.doi.org/10.3382/ps.0711233.

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6

Griffiths, Nerys M. "Sensory analysis of foods." Food Chemistry 34, no. 1 (January 1989): 79. http://dx.doi.org/10.1016/0308-8146(89)90035-6.

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7

Kim, Yong-Sung, and Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types ofMakgeolliwere generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

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Chambers IV, Edgar, Curtis Maughan, Natarajan Padmanabhan, Sajid Alavi, and Akinbode Adedji. "Sensory analysis of 20% solids fortified blended porridge." British Food Journal 121, no. 2 (February 4, 2019): 633–41. http://dx.doi.org/10.1108/bfj-05-2018-0280.

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Purpose Evaluations of food aid products such as corn soy blend (CSB) suggest that higher nutrient-dense weaning foods are needed. CSB at 20 per cent solids was suggested, but it is too thick for weaning use. The purpose of this paper is to examine if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a widely used fortified blended food (FBF). Design/methodology/approach A 2×2 factorial design of grain (corn or sorghum) and extrusion pressure (low or high) was used to produce fortified extruded CSB and sorghum soy blend (SSB) that match new nutritional recommendations at 20 per cent solids. A control CSB sample was also produced. Porridge was made and a descriptive panel measured sensory properties and a Bostwick Consistometer determined viscosity. Findings Control CSB was thicker, lumpier, and stickier than the extruded samples. Sorghum samples had more sorghum flavour and corn samples had more corn flavour, but generally other flavour characteristics differed only slightly from the control product. None of the samples were as thin as recommended for infant swallowing, but the extruded sorghum samples were less viscous than other samples. Originality/value Nutrient-dense FBFs at high solids content have been recommended but not yet well tested. This paper provides a sensory examination of high solids FBFs with the potential for use as supplementary foods for infants and children.

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9

Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

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Hoberg, Edelgard, Detlef Ulrich, Hartwig Schulz, Sharon Tuvia-Alkali, and Elazar Fallik. "Sensory and quality analysis of different melon cultivars after prolonged storage." Nahrung/Food 47, no. 5 (October 1, 2003): 320–24. http://dx.doi.org/10.1002/food.200390074.

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11

GAO, X., J. TAN, P. SHATADAL, and H. HEYMANN. "EVALUATING EXPANDED-FOOD SENSORY PROPERTIES BY IMAGE ANALYSIS." Journal of Texture Studies 30, no. 3 (August 1999): 291–304. http://dx.doi.org/10.1111/j.1745-4603.1999.tb00218.x.

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FINDLAY, CHRISTOPHER J., ELIZABETH A. GULLETT, and DON GENNER. "INTEGRATED COMPUTERIZED SENSORY ANALYSIS." Journal of Sensory Studies 1, no. 3-4 (December 1986): 307–14. http://dx.doi.org/10.1111/j.1745-459x.1986.tb00180.x.

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13

Oliver, Stefanus, Abdullah Muzi Marpaung, and Maulahikmah Galinium. "Developing Food Sensory Analysis Information System using Waterfall Software Engineering Model." Journal of Applied Information, Communication and Technology 4, no. 2 (October 25, 2017): 63–81. http://dx.doi.org/10.33555/ejaict.v4i2.85.

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Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.

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Quintero, J., J. Rojas, and G. Ciro. "Wheatgrass juice, Sensory analyses, Novel food, Functional food." Food Research 2, no. 3 (January 2, 2018): 208–20. http://dx.doi.org/10.26656/fr.2017.2(3).261.

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15

Varona, Luis, and Pilar Hernández. "A Multithreshold Model for Sensory Analysis." Journal of Food Science 71, no. 4 (May 2006): S333—S336. http://dx.doi.org/10.1111/j.1750-3841.2006.00004.x.

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16

Koppel, Kadri. "Sensory analysis of pet foods." Journal of the Science of Food and Agriculture 94, no. 11 (March 3, 2014): 2148–53. http://dx.doi.org/10.1002/jsfa.6597.

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17

Yang, Jiyun, and Jeehyun Lee. "Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review." Foods 8, no. 2 (February 2, 2019): 54. http://dx.doi.org/10.3390/foods8020054.

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As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

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18

Pokorný, J., J. Davídek, V. Prnka, and E. Davídková. "Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages." Food / Nahrung 30, no. 2 (1986): 131–39. http://dx.doi.org/10.1002/food.19860300204.

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19

POSTE, L. M., D. A. MACKIE, G. BUTLER, and E. LARMOND. "Laboratory methods for sensory analysis of food: Part 2." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 5 (2001): 378–85. http://dx.doi.org/10.3136/nskkk.48.378.

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Štefániková, Jana, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, and Vladimír Vietoris. "Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese." Czech Journal of Food Sciences 38, No. 5 (October 30, 2020): 273–79. http://dx.doi.org/10.17221/42/2020-cjfs.

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The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on sensory analysis results using the Wilcoxon nonparametric test, a significant difference was confirmed in February (smoked cheese) and March (unsmoked cheese), when stored cheese had a stronger aroma than fresh cheese (P < 0.05). The suitability of electronic nose and electronic eye for monitoring of parenica cheese quality was confirmed.

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21

Vilela, Alice. "Sensory and Volatile Flavor Analysis of Beverages." Foods 10, no. 1 (January 17, 2021): 177. http://dx.doi.org/10.3390/foods10010177.

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22

Silva, Maria Elisabeth Machado Pinto E., and Maria Carolina von Atzingen. "Sensory analysis of hydrolysed meat preparations." Ciência e Tecnologia de Alimentos 30, no. 2 (June 2010): 349–53. http://dx.doi.org/10.1590/s0101-20612010000200010.

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23

Murray, J. M., C. M. Delahunty, and I. A. Baxter. "Descriptive sensory analysis: past, present and future." Food Research International 34, no. 6 (January 2001): 461–71. http://dx.doi.org/10.1016/s0963-9969(01)00070-9.

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24

PARK, B., A. D. WHITTAKER, R. K. MILLER, and D. S. HALE. "Ultrasonic Spectral Analysis for Beef Sensory Attributes." Journal of Food Science 59, no. 4 (July 1994): 697–701. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08107.x.

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25

McEwan, Jean A., and Pascal Schlich. "Correspondence analysis in sensory evaluation." Food Quality and Preference 3, no. 1 (January 1991): 23–36. http://dx.doi.org/10.1016/0950-3293(91)90020-f.

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26

Williams, A. A. "Differential profiling in sensory analysis." Food Quality and Preference 4, no. 1-2 (January 1993): 102. http://dx.doi.org/10.1016/0950-3293(93)90411-x.

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27

Chapko, Matthew J., and Han-Seok Seo. "Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis." Food Research International 121 (July 2019): 612–21. http://dx.doi.org/10.1016/j.foodres.2018.12.026.

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28

Steenkamp, J. E. B. M., B. Wierenga, and M. T. G. Meulenberg. "Analysis of food quality perception processes." Netherlands Journal of Agricultural Science 34, no. 2 (May 1, 1986): 227–30. http://dx.doi.org/10.18174/njas.v34i2.16808.

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A study was made to investigate ways in which consumers perceive the quality of food products and a model of the quality perception process was developed. Consumers used intrinsic (colour and appearance of product) and extrinsic (price and brand name) factors to determine rating of a product on quality aspects that cannot be evaluated at point of purchase (such as taste). The model was used on 13 foods and a high score for a food quality variable (nutritive value, energy content, additives and sensory quality) indicates that this quality is perceived as important. Energy content of meat, cheese, minced meat, margarine and meat products is perceived as most important indicator of quality. A high score for additives in jams, canned and jarred vegetables indicates that these products are perceived as poor quality. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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BEST, D. J., and J. C. W. RAYNER. "NONPARAMETRIC ANALYSIS FOR TRINARY SENSORY DATA." Journal of Sensory Studies 16, no. 3 (June 2001): 249–60. http://dx.doi.org/10.1111/j.1745-459x.2001.tb00299.x.

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Trabelsi, Najla, Luca Nalbone, Ambra Rita Di Rosa, Abdelaziz Ed-Dra, Salma Nait-Mohamed, Ridha Mhamdi, Alessandro Giuffrida, and Filippo Giarratana. "Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation." Sustainability 13, no. 9 (May 10, 2021): 5310. http://dx.doi.org/10.3390/su13095310.

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To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.

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Vilela, Alice. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20 (December 29, 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.

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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.

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Lee, Hye-Seong, and Danielle van Hout. "Quantification of Sensory and Food Quality: The R-Index Analysis." Journal of Food Science 74, no. 6 (August 2009): R57—R64. http://dx.doi.org/10.1111/j.1750-3841.2009.01204.x.

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McIlveen, Heather, and Gillian Armstrong. "Sensory analysis and the food industry: can computers improve credibility?" Nutrition & Food Science 96, no. 1 (February 1996): 36–40. http://dx.doi.org/10.1108/00346659610105888.

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Kuti, T., A. Hegyi, and S. Kemény. "Analysis of sensory data of different food products by ANOVA." Chemometrics and Intelligent Laboratory Systems 72, no. 2 (July 2004): 253–57. http://dx.doi.org/10.1016/j.chemolab.2004.01.020.

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Starowicz, Małgorzata. "Analysis of Volatiles in Food Products." Separations 8, no. 9 (September 17, 2021): 157. http://dx.doi.org/10.3390/separations8090157.

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The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

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Boustani, Pari, and Vincent‐Wayne Mitchell. "Cereal Bars: A Perceptual, Chemical and Sensory Analysis." British Food Journal 92, no. 5 (May 1990): 17–22. http://dx.doi.org/10.1108/00070709010003652.

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Shogren, R. L., A. A. Mohamed, and C. J. Carriere. "Sensory Analysis of Whole Wheat/Soy Flour Breads." Journal of Food Science 68, no. 6 (August 2003): 2141–45. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07033.x.

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Mirarefi, S., S. D. Menke, and S. Y. Lee. "Sensory Profiling of Chardonel Wine by Descriptive Analysis." Journal of Food Science 69, no. 6 (May 31, 2006): S211—S217. http://dx.doi.org/10.1111/j.1365-2621.2004.tb11007.x.

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Lim, Wansang, Rebecca Miller, Jungeun Park, and Sunghun Park. "Consumer Sensory Analysis of High Flavonoid Transgenic Tomatoes." Journal of Food Science 79, no. 6 (May 16, 2014): S1212—S1217. http://dx.doi.org/10.1111/1750-3841.12478.

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Mielmann, Annchen, Carina Bothma, A. Hugo, and Celia J. Hugo. "Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)." British Food Journal 117, no. 12 (December 7, 2015): 2975–92. http://dx.doi.org/10.1108/bfj-02-2015-0066.

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Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

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Yonathan, Christianus Jodi, Yoga Pamudya Gunawan Ristam, Vania Aurellia Wijaya, and Oki Krisbianto. "FOCUS GROUP DISCUSSION AND QUANTITATIVE SENSORY ANALYSIS TO IDENTIFY SENSORY PARAMETERS OF NEW FOOD PRODUCT." JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) 1, no. 1 (March 18, 2021): 61–78. http://dx.doi.org/10.37715/jtce.v1i1.1800.

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Focus Group Discussions (FGD) is a renowned method for new food product development. This research used FGD followed by Quantitative Descriptive Analysis (QDA) and Affective Test (AT) to identify the sensory parameters of pineapple wine. Based on FGD, five parameters were found to be crucial for panelists while testing the wine, i.e. distinctive pineapple aroma, sweetness, alcoholic flavor, alcoholic taste and appearance. These five parameters were then used in QDA and AT to understand the expectation of panelists on the sample which was served. It was found that FGD, QDA and AT were effective in identifying the sensory parameters of pineapple wine

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Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (September 15, 2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.

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Microbiological, chemical, sensory analyses known as traditional methods are used for determination of fish quality including many concepts such as microbiological quality, sensory quality, nutritional properties, product specific properties, freshness, species-specific physical properties. With the developing technology; these time-consuming and error-free analyzes have been replaced by sensor technology, which is very suitable for quality measurements in order to achieve the expected speed and high standard and to be open to improvement. In this study, optical sensors and their applications are emphasized and a general evaluation is made about the usability of seafood processing technology in terms of food safety.

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Curvelo, Isabelle Cristina Galindo, Eluiza Alberto de Morais Watanabe, and Solange Alfinito. "Purchase intention of organic food under the influence of attributes, consumer trust and perceived value." Revista de Gestão 26, no. 3 (July 15, 2019): 198–211. http://dx.doi.org/10.1108/rege-01-2018-0010.

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Purpose The consumption of organic food increases worldwide, which raises the need for studies that try to understand the variables that affect the consumption of this kind of food. The purpose of this paper is to analyze the influence of attributes, consumer trust and perceived value on purchase intention of organic food. Design/methodology/approach A descriptive quantitative research was conducted through a survey of 247 valid cases of organic food consumers. For the purposes of analysis, exploratory factorial and linear regression analyzes were chosen. Findings Exploratory factor analysis showed that all tested constructs were valid for the Brazilian context. Linear regression analyses showed that emotional value, consumer trust and the attribute “sensory appeal” affect the purchase intention of organic food. Emotional value had a stronger relationship and sensory appeal showed a negative relationship with purchase intention. Practical implications Research results can help managers increase the likelihood of buying organic foods through strategic marketing management focused on emotional value and sensory appeal factors. Originality/value The study offers value to the study of organic foods in view that this theme is not much explored in the Brazilian scenario even with the market in an increasing pattern, as well as the combination of perceived value, attributes, trust and purchase intention as variables in a single prediction model.

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Fernandes-Silva, A. A., V. Falco, C. M. Correia, and F. J. Villalobos. "Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes." Grasas y Aceites 64, no. 1 (February 4, 2013): 59–67. http://dx.doi.org/10.3989/gya.069712.

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Ekberg, O., M. Bülow, S. Ekman, G. Hall, M. Stading, and K. Wendin. "Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food." Acta Radiologica 50, no. 2 (March 2009): 131–38. http://dx.doi.org/10.1080/02841850802555638.

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Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.

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MOSKOWITZ, HOWARD R. "SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSIS." Journal of Sensory Studies 16, no. 6 (December 2001): 583–600. http://dx.doi.org/10.1111/j.1745-459x.2001.tb00322.x.

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Peltier, C., M. Visalli, and P. Schlich. "Canonical Variate Analysis of Sensory Profiling Data." Journal of Sensory Studies 30, no. 4 (August 2015): 316–28. http://dx.doi.org/10.1111/joss.12160.

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Savela‐Huovinen, Ulriikka, Auli Toom, Antti Knaapila, and Hanni Muukkonen. "Sensory professionals’ perspective on the possibilities of using facial expression analysis in sensory and consumer research." Food Science & Nutrition 9, no. 8 (June 13, 2021): 4254–65. http://dx.doi.org/10.1002/fsn3.2393.

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Rogers, Peter J., Finn D. Y. Drumgoole, Eleanor Quinlan, and Yasmin Thompson. "An analysis of sensory-specific satiation: Food liking, food wanting, and the effects of distraction." Learning and Motivation 73 (February 2021): 101688. http://dx.doi.org/10.1016/j.lmot.2020.101688.

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Hough, G., K. Langohr, G. Gomez, and A. Curia. "Survival Analysis Applied to Sensory Shelf Life of Foods." Journal of Food Science 68, no. 1 (January 2003): 359–62. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14165.x.

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