Sensory perception of fat in common foods using two scaling methods

Seventy-three subjects evaluated fat content and preference for six different foods using a ranking task and a line scale, and the results from the two methods were compared. The foods included milk, pudding, mashed potatoes, and chicken spread (0–30% added fat), scrambled eggs (0–50% added fat) and a savory snack (low-high in added fat). Samples within a series were formulated to minimize appearance and flavor differences. The perception of fat in these foods appeared to be system-specific. Subjects effectively judged increasing fat content in the milk, pudding, potato, and snack samples, but could not reliably judge fat content in the chicken spreads and scrambled eggs. The hedonic ratings were unrelated to the ability to perceive fat in these foods. Both scaling techniques were effective in scaling these perceptions.     

Sensory perception of creaminess and its relationship with food structure

Practical difficulties are frequently encountered in understanding the meaning of creaminess as used as a sensory attribute, and in the compositional and physical characteristics of foods that give rise to creaminess. Selected factors have been investigated in this project. The size of dispersed particles (solid, liquid and gaseous) on the perceived creaminess was of particular interest during the course of the work, and this was varied using appropriate changes in processing, during production of samples for analysis. Additional factors investigated included the presence of an added cream flavour in artificial creams, fat content in artificial creams and air content in chocolate mousses. Sensory characterisation of samples was carried out using sensory profiling, while physical characterisation of the samples was by means of particle size measurements, microscopy and rheology. The results show that perceived creaminess is a complex attribute in multi-phase food systems, being dependent on both flavour and textural characteristics of products, with different dependencies on these characteristics, depending on the product type concerned. The project demonstrated the value of manipulating processing and formulation variables as a means of generating a range of food structures for the investigation of creaminess. It is evident, however, that the concept of creaminess might differ between different structural types, limiting opportunities for devising general rules governing the factors controlling creaminess. Further studies should focus on specific structural types that are open to manipulation, and further research is in progress to investigate systematic changes to a mousse structure.     

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.     

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

The application of high pressure processing (HPP) has shown its potential to reduce quality losses of many fruit and vegetable products in comparison to other traditional technologies such as cooking. To identify further opportunities of the application of high pressures in vegetable pieces, the sensory perception and correlation to quality parameters were investigated on carrot sticks (used as model product) submitted to high pressure treatments (600 MPa, 2 min) and compared to other traditional treatments such as sous-vide (90 °C, 5 min), cooked (100 °C, 20 min) and unprocessed (raw). The results indicated that HPP carrots were not different from sous-vide carrots in many parameters such as: sweetness, green flavour and crunchy texture. Furthermore, high pressure carrots showed significantly higher intensity perception of orange colour and fibrousnesses to the rest of the treatments, while similar brightness to cooked carrots and green odour to raw.Throughout 14 days of storage at 4 °C, there was clear evidence that HPP samples could be preserved better in comparison to the rest of the treatments by not presenting any production of acetic acid (used as quality deterioration reference).Overall, sensory evaluation showed correlations to many quality measurements in this study, indicating similarities in hardness versus crunchiness perception and juiciness versus moisture perception between HPP and sous-vide samples. GC/MS and GC/MS-O results were also in agreement in most cases when identifying carrot volatile changes between the different treatments and the identification of the development of new compounds formed.Finally, the tissue structure observed by using Cryo-SEM microscopy, supported the similarities (between HPP and sous-vide) and differences (between treatments) of the quality parameters analysed in this research.

Industrial Relevance

Previous reports on HPP for food applications indicated that this technology will only be commercially successful if added value is achieved or if the product characteristic can be retained at a higher level as compared to thermally/traditionally processed foods. This work provides information on textural and chemical (volatile) changes as well as the sensorial perception of carrots which have undergone high pressure processing, as well as how those changes compare to the quality of both raw and thermally processed carrots. These results may be generally applicable to what could be expected to happen to other ‘hard’ tissue vegetable products produced by high pressure processing, over a refrigerated storage time of 14 days.     

Consumer perception of salt-reduced potato chips: Sensory strategies,effect of labeling and individual health orientation

Lowering dietary intake of sodium is currently an important public health goal, and a major driver of food product development. Reducing the salt content of food while maintaining the same structure and sensory quality is, however, no easy feat. While several strategies for reformulation exist, the available literature indicates that their effectiveness is highly product-dependent. The present research focused on different salt reduction strategies for potato chips (crisps), drawing on two studies focusing on young (18–30) consumers.In Study 1 (N = 200), the effect of simple salt reduction and two salt replacers (KCl and MSG) on consumer perception was investigated, using a reference product as basis for systematic reformulation. Study 1 also addressed the issue of how information labeling affects consumer perception by comparing results in blind and informed conditions (N = 100 each). The results indicated that sodium can be reduced up to 30% while maintaining the same palatability, and that replacement (up to 30%) by either KCl and MSG even increased liking in the blind condition. A strong labelling effect was found, however, whereby consumers significantly preferred the reference product than any of the reformulation when informed of its content, whereas the opposite was observed (reference was least liked) when tested in blind.Study 2 (N = 100) extended the range of experimental conditions by focusing on how salt reduction is affected by texture and seasoning type. The main result of Study 1 – that sodium can be reduced up to 30% while maintaining the same palatability (in blind) – was confirmed across different seasoning types, thus enabling a more robust basis for generalization. Contrary to expectations, the presence of a wavy (vs. smooth) texture increased liking only for a single seasoning type, and the effect was not dependent on salt content.     

造纸现场总线的抗干扰问题

在纸机控制系统的设计、安装、调试中,要特别注意现场总线的抗干扰问题.本文介绍了造纸车间存在的干扰源、传播途径以及抗干扰措施.     

皮革感官检验的人体生理学原理研究

论述了皮革感官检验的人体生理学原理；在人体感受器官生理学基础上，对人手感受器与皮革感官特性的对应关系进行了分析；提出了一种科学有效的手感检验方法，降低了皮革感官检验的主观性偏差。     

情感型感官测试技术动态分析

根据获取的消费者测试数据的类型,可将消费喜好测试分为定性测试和定量测试;根据消费者对产品感官品质的态度,可将消费偏好测试分为接受性测试和偏爱性测试。主要介绍了国内外消费喜好测试主要技术方法的基本原理和实施过程,并对各方法的特点进行分析,可为企业实施消费者感官测试提供指导。