Ability of crystal promoters to delay fat bloom development in heat‐resistant compound chocolate with or without the presence of crystal inhibitor

Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat‐resistant compound chocolates. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high‐oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P ≤ 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P ≤ 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat‐resistant compound chocolates.     

Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

The effects of the addition of crystal promoting additives to compound chocolate viscosity and melting characteristics were evaluated in this study. Three types of crystal promoters, namely CP1, CP2, and CP3, were added at varying concentrations (0.25, 0.5, 0.75, and 1.0%). The compound chocolate with no added crystal promoters served as a control. Increase in viscosity with increasing additive concentration was observed among all samples regardless of additive type. Addition of CP1 resulted in significant changes in dimensions and shape deformation after incubation at 40°C for 24 h except at 0.25% concentration. Samples with CP2 and CP3 were fairly stable at 40°C with only CP3 0.25% melting. Crystal promoter type influenced the melting properties of the samples, as determined through differential scanning calorimetry, particularly in terms of T_index and ΔH_M. The ΔH_M of all the samples decreased, while the addition of CP1 decreased T_index values, and adding CP2 and CP3 increased the T_index. Additive type had limited effects on T_peak, T_onset, and T_endset. Results suggest that crystal promoters added to compound chocolate affect their viscosity and thermal behavior.     

Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture attributes and sensory properties of a functional chocolate mousse during storage at 4 ± 1 °C for up to 28 days. RESULTS: The addition of Lactobacillus paracasei resulted in a firmer and more adhesive chocolate mousse. This effect was intensified with the presence of inulin in the synbiotic formulation (5.24 N and ? 0.956 N, respectively, for firmness and adhesiveness after 28 days of storage) (P < 0.05). L. paracasei population did not vary (P > 0.05) during storage (always between 7.27 and 7.35 log cfu g^?1), both for the probiotic and the synbiotic mousses. Synbiotic mousse differed from control and probiotic mousses during storage with respect to the color attribute. Moreover, both probiotic and synbiotic mousses presented taste, aroma and texture perceptions which were different from one another and from the control mousse after 14 and 21 days of storage. CONCLUSION: The use of inulin, together with the potentially probiotic strain of Lactobacillus paracasei subsp. paracasei, is advantageous, conferring potentially symbiotic potential to the chocolate mousse, as well as favorable texture and sensory properties. Copyright © 2008 Society of Chemical Industry     

描述性分析在食品感官评定中应用进展

该文简介食品科学领域所应用几种描述性分析方法,如定量描述性分析、蛛网描述性分析、属性引用次数法、时间―强度曲线描述性分析法、自由选择描述法等,举例其应用,并分析描述性分析发展趋势。     

Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional properties

Healthier food products are an emerging trend in consumer demand. In this context, this study aimed at producing a prebiotic white chocolate with addition of an antioxidant source [goji berry (GB)] and replacement of sucrose by high‐intensity sweeteners (sucralose and rebaudioside A). The ideal sucrose level in white chocolate was determined as 40.46% (w/w). Different concentrations of dried GB (3%, 6% and 9%, w/w) in white chocolate did not affect consumers' preference. The isosweetness concentrations of the sweeteners were 0.05% for sucralose and from 0.10% to 0.16% (w/w) for rebaudioside A in prebiotic white chocolates. However, among the prebiotic chocolates containing GB, sucralose was the best sucrose substitute. The prebiotic white chocolates with GB showed antioxidant activity up to three times higher than the samples without the dried fruit, determined by ferric reducing antioxidant power and oxygen radical absorbance capacity methods. GB contributed to enhancing the nutritional value of white chocolate.     

定量描述分析(QDA)在葡萄酒感官评定中的应用研究

采用定量描述分析（QDA）方法对以普通葡萄和冰冻葡萄为原料生产的葡萄酒进行感官上的定性和定量评定,探讨了QDA的原理及应用。通过QDA方法对冰冻葡萄酒和普通葡萄酒进行感官分析表明,以冰冻葡萄为原料生产的葡萄酒在色泽、留香、芳香度、透明度和香气等感官特性都明显强于普通葡萄酒。     

三种市售牛奶巧克力气味活性化合物的对比及其与感官知觉的关系

应用DHDA和顶空感官鉴评对三种市售牛奶巧克力的主要气味活性化合物进行了鉴定和对比。共有23种主要气味活性化合物被鉴定。定量数据及感官鉴评数据应用主成分分析法（PCA）进行了分析。结果表明,巧克力A除在己醛（青草香）、戊基呋喃（甜香）、三甲基吡嗪（坚果香）有较高浓度水平,其它化合物浓度水平都较其它两种品牌巧克力都要低;巧克力C在2-壬酮（甜香、蜜香）、乙酸（酸香、尖刺）、四甲基吡嗪（烤香,焦香）、苯甲醛（苦杏仁香）、2-甲基丙酸（腐臭）、呋喃甲醇（药香）、3-甲基丁酸（酸臭）、乙酸苯乙酯（花香、蜜香）、苯甲酸异戊酯（甜香、花香）这些化合物浓度指标上都比其它两种品牌巧克力要高且较突出;而B巧克力的呈强烈黑巧克力香的3-甲基丁醛（麦芽香、可可香）含量尤为突出,且具有较高含量的二甲基吡嗪类（爆米花香）、糠醛（土豆香）、苯甲醇（药香）、苯乙醇（玫瑰香）、苯并噻唑（橡胶味）、乙酰基吡咯（坚果香）,其它的一些呈烤香、坚果香的物质含量也较高。结合感官鉴评数据进行相关性分析表明,在牛奶巧克力中,3-甲基丁醛、苯乙醇主要贡献黑巧克力香韵,乙酸、2-甲基丙酸,3-甲基丁酸主要贡献酸香韵,四甲基吡嗪、乙酸苯乙酯主要贡献烤/坚果香韵。另外,清甜香韵和奶香韵与其它香韵有明显负相关作用。      

复合型保润剂对膨胀烟丝感官品质和保润性能的影响

为了研究复合型保润剂对膨胀烟丝的影响,采用膨胀前加料方式,按0．1％的施加比例加料制备膨胀烟丝,并进行物理指标、感官品质和保润性能对比．结果表明,添加复合型保润剂的膨胀烟丝与空白样品相比,物理指标得到明显提高,长丝率由43．4％提高到50．8％,整丝率由69．7％提高到74．1％,填充值由2．163 mm／g提高到2．463 mm／g,而碎丝率则由2．8％降低到2．1％;膨胀烟丝感官品质由65．0分提高到68．8分;保润性能得到明显改善,平衡含水率提高,失水速率降低．     

Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis

The aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were described quantitatively by reference to 10 sensory attributes. Principal component analysis (PCA) and cluster analysis of sensory attributes classified the fish into four groups. Group 1, characterised by a strong ‘green’ odour, comprised all three freshwater species (loach, pond smelt and carp), two saltwater whitefish species (snapper and conger) and eel. Group 2 included migratory coastal species (sardine, banded blue‐sprat and mackerel) and was distinguished by strong ‘fish oil’ and ‘grilled fish’ notes. Group 3 consisted of swordfish, sablefish and salmon, which exhibited a strong ‘fried chicken’ note. Group 4 included flounder, cod, tuna and goby, which were scored high for ‘cooked fish’, ‘roasted soy sauce’, ‘canned tuna’ and ‘sweet’ aromas. Partial least squares regression (PLSR) models derived from selected influential peaks in the gas chromatograms of the volatile components in the broths for each attribute were highly predictive (R² ≥ 0.936). The selected peaks corresponded well to each sensory attribute. © 2003 Society of Chemical Industry     

Influence of sorghum grain type on wort physico‐chemical and sensory quality in a whole‐grain and commercial enzyme mashing process

To determine the most suitable types of sorghum for whole‐grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan‐plant, white non‐tan‐plant, red non‐tannin, white tannin (type II) and red tannin (type III) were evaluated. The effects of grain type on wort physico‐chemical and sensory quality with raw grain and malt plus commercial enzyme mashing were assessed. Tannin content correlated significantly and negatively with wort extract and fermentable sugars (p < 0.001) and free amino nitrogen (FAN; p < 0.1). This is attributable to inactivation of the exogenous enzymes by the tannins during the mashing process. However, the type II tannin sorghums had wort quality attributes closer to the non‐tannin sorghum types, probably owing to their relatively low tannin content (≤1%). Malting gave a great improvement in wort extract, fermentable sugars and FAN, but substantially influenced wort sensory properties in terms of higher sourness, bitterness and astringency, as well as the expected more malty flavour. Worts from raw red non‐tannin sorghums were similar to those of white tan‐plant sorghums in both physico‐chemical and sensory quality. Thus, red non‐tannin sorghums, in view of their better agronomic quality, have considerable potential as a whole‐grain adjunct in lager beer brewing. Copyright © 2013 The Institute of Brewing & Distilling     

定量描述分析在茶汤滋味评定中的应用

目的研究用量化数据来判断茶叶的滋味品质,并确定茶叶感官品质特征与化学成分间的相关性。方法采用定量描述分析方法,对同一鲜叶原料加工的炒青、云尖和龙井的8种感官滋味特征分别进行定量描述,并绘制出反映滋味特征的雷达图,应用Excel和SPSS18.0软件进行相关的数据分析。结果云尖在苦度、浓度、强度和涩度这4个感官特性上要弱于炒青和龙井,在鲜度这一感官特性上要强于炒青和龙井;8种茶汤滋味特征中的浓度、鲜度、苦度、涩度与茶叶化学成分具有相关性。结论定量描述分析方法可以有效地判别茶叶滋味特征,更直观地表现茶叶的滋味差异,阐明了浓度、鲜度、苦度、涩度与不同茶叶化学物质间的相关性。     

Polyphenol‐rich beverages: insights from sensory and consumer science

BACKGROUND: Reaching a go/no‐go decision on a product concept early in the innovation cycle can save companies significant resources. The current research is situated within this context. Using polyphenol‐rich beverages that were at an early stage in the formulation/optimisation cycle, a number of insights were sought: (1) how acceptable to consumers were these early‐stage formulations; (2) what sensory attributes contributed to consumer liking/disliking; and (3) could the disliked sensory attribute(s) be sufficiently masked within the chosen product format? RESULTS: Beverages were formulated according to a 2 × 4 factorial design where one factor varied the polyphenol source and the other sweetness. While consumer acceptability and purchase probability increased with sucrose concentration, the beverages were of below‐average sensory quality. Bitterness was identified as a key sensory attribute to focus on in future optimisation efforts. CONCLUSION: A number of approaches exist for masking bitterness and there appeared to be little reason why at least some of the beverages could not be improved to achieve high levels of sensory quality and consumer acceptance. Further, it is suggested that disclosing information about health properties of these polyphenol‐rich beverages during consumer testing may further enhance their appeal to consumers. Copyright © 2009 Society of Chemical Industry