Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

This work evaluates consumers' perception of apple juice processed by high pressure processing (HPP) and pulsed electric field (PEF) compared with thermal processing. As a case study, young Chinese immigrants living in New Zealand were selected. Targeting a broad understanding of process impact, three industrially relevant apple cultivars (New Zealand Jazz, Rose and Granny Smith) were chosen. The consumer study was performed using napping with ultra‐flash profiling technique (n = 38). The process impact on sensory perception seems to vary among the investigated apple cultivars. For Jazz and Granny Smith apple cultivars, PEF‐ and HPP‐treated juices are perceived as fresh, natural, sweet and balanced flavour. For Rose apple cultivar, however PEF‐processed juices appear to be perceived as fresh flavour in comparison with HPP and thermally treated juices. Moreover, thermal processing caused cooked flavour. With respect to colour, immediately after processing, HPP retains the natural apple juice colour compared with other treatments.     

全汁干型苹果酒的生产工艺研究

通过研究不同的发酵工艺对成品酒的得率,酒的风味及酒的稳定性的影响,认为澄清汁发酵工艺适宜于酿制全汁干型苹果酒;通过对不同酵母进行发酵工艺对比研究,选定低温纯酵母发酵工艺,很好地保存了果香,酒体细致;通过采用高新生物技术－－复合果胶酶澄清工艺及硅藻土－纸板－膜过滤技术,解决了国内同类酒中普遍存在的稳定性欠佳的问题。此外还通过天然色素调色试验选出了适宜于干红酒着色的葡萄紫色素,解决了红酒色泽过淡的问题     

The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes

Quantitative analyses of volatile compounds isolated from raw carrots were combined with sensory analysis in order to identify the role of these compounds on aroma and flavour perception in coloured carrots. A sensory map of carrots with different colours was developed, the content of the isolated volatiles was determined and the role of these compounds for harsh flavour perception in raw coloured carrots was evaluated using multivariate data analysis. The sensory map showed that the coloured carrots formed distinct groups within the sensory profile. The orange genotypes were characterised by having significantly higher intensities in carrot flavour and aroma, while the reverse was true for the yellow genotypes. The purple genotype was characterised by having significantly higher intensity in sickenly sweet flavour and nutty flavour, and the red genotype was characterised by having significantly higher intensities in green aroma and flavour, bitterness and burning aftertaste. From the multivariate data analysis it was concluded that the isolated terpenes do correlate to the harsh flavour attributes.     

Red wine quality: Correlations between colour,aroma and flavour and pigment and other parameters of young Beaujolais

In 15 young Beaujolais red wines from the 1974 and 1975 vintages statistically significant linear correlations were found between overall quality and the contents of total pigments, total anthocyanins, coloured anthocyanins and tasters' mean colour scores; and also between flavour and the contents of total pigments and total anthocyanins. In 1974 additional significant correlations were found between (a) overall quality and wine colour density; non-coloured anthocyanins and pH, (b) flavour and colour scores and coloured anthocyanins, (c) aroma and total pigments, total anthocyanins, coloured and non-coloured anthocyanins and pH and (d) the chemical parameters of pH and total pigments and total anthocyanins. In 1975 flavour was correlated also with non-coloured anthocyanins and pH. The results demonstrate the desirable effects of anthocyanins on wine flavour and quality, whereas the polymeric pigments formed on ageing of Beaujolais appear to be indifferent features of quality. Thus, the negative correlations found between quality factors and wine ?chemical age’? tend to support the opinion that most Beaujolais should be drunk young. Comparison of the results with data on Australian and Swiss red wines suggests that sulphur dioxide affects not only quality itself but also the nature of the quality correlation found. Simple colour measurement of acidified wine provides a useful indication of quality in young red wines of the same grape cultivar and age, having minimal sulphur dioxide content.     

The silver sensory experience – A review of senior consumers’ food perception,liking and intake

It is commonly assumed that sensory impairments occurring with age negatively affect older people’s intake of foods in terms of both quality and quantity. This review discusses evidence published on the effects of age on sensory perception and the consequences for independently living seniors’ perception, liking and intake of food products. Because of anatomical changes in all the senses involved in human food perception, on average seniors perceive a lower flavour intensity than younger adults, are less sensitive to changes in the flavour profile of foods, and show a decreased ability to discriminate between different intensity levels of flavour and/or taste attributes. However, despite these differences in their sensory perception of foods, young adults and seniors seem to differ less in their initial hedonic appraisal of food products. Nonetheless, more research is needed to determine whether multisensory enrichment of foods across different modalities may lead to increased food liking in seniors both with and without olfactory impairment. Although limited, the current evidence suggests that sensory performance may be positively associated with BMI or body weight in specific senior populations. In addition, seniors fail to show a decreased appreciation of an eaten food, thereby increasing the risk of a monotonous diet. Taken together, these findings highlight the need for appropriate interventions and/or foods to improve and maintain adequate quantity and quality of food intake among independently living seniors, and especially those with low sensory performance. Such interventions should be holistic rather than focused on one modality and may also incorporate hedonic modulators such as past experiences, affective factors and external cues, e.g. brand names, labels or food packaging. In interventions and product development, segmentation of the senior consumer market is strongly advised to identify more homogeneous subgroups in order to deal with the large heterogeneity between independently living seniors. It is concluded that one size of the silver food experience will most likely not fit all senior consumers!     

Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology

Percentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvoron containing various levels of peanut fines, sugar and butter. Texture was found to be the limiting factor for the optimization of peanut polvoron. Formulations with a 9‐point hedonic scale score minima of ≥6 for overall acceptance and acceptance of colour, appearance, flavour and texture were considered optimum. Optimum formulations can be obtained in all blends containing 22–36% peanut fines, 24% butter and 40–54% sugar.     

When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries

We report a study designed to investigate the effect of the shape of the glass on colour–flavour associations in 300 participants from the UK, India, and South Korea. Participants viewed online photographs of red, green, yellow, blue, orange, and brown beverages presented in a water, wine, or cocktail glass, and indicated the first flavour or drink that came to mind from a list of 24 flavour options. The results revealed significant cross-cultural differences in terms of the flavour expectations that were elicited by viewing each of the coloured drinks. Furthermore, the crossmodal associations for the green, yellow, and orange drinks were also found to be influenced by the shape of the glass in which the drink was presented. These findings demonstrate how contextual factors (the shape and/or type of glass) can influence the crossmodal associations that exist between colour and flavour across different cultural backgrounds. Our results further highlight the importance of considering the appropriateness of the glassware in which a drink is presented (e.g., in advertising and in any images shown in product packaging).     

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

BACKGROUND: Light‐coloured and savoury‐tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour‐inhibiting effect of L ‐cysteine and thiamine during the Maillard reaction of soybean peptide and D ‐xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied. RESULTS: Colour formation was markedly suppressed by cysteine. Compared with peptide/xylose (PX), the taste profile of Maillard reaction products (MRPs) derived from peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was stronger, including umami, mouthfulness, continuity, meaty and overall acceptance. PXC and PXCT also exihibited distinctly higher antioxidant activity. Principal component analysis was applied to investigate the correlation between antioxidant activity and volatile compounds. Of 88 volatile compounds identified, 55 were significantly correlated with antioxidant activity by two principal components (accounting for 85.05% of the total variance). CONCLUSION: Effective colour control of the Maillard reaction by L ‐cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers' and food producers' demands. Light‐coloured products might be used as functional flavour enhancers in various food systems. Copyright © 2010 Society of Chemical Industry     

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

The aim of the study was to determine the performance of a sensory panel in evaluation of carrots by investigating the effect of training sessions on the reliability of the sensory attributes. A sensory panel (n = 10) was trained in profiling five carrot genotypes during a training session with seven sensory replications and 13 attributes. A significant effect of training on the sensory profile was determined for bitterness, green flavour and burning aftertaste, indicating that a learning process in judging these attributes was taking place. Terpene flavour, terpene aroma and burning aftertaste were the most reliable determined attributes and carrot flavour, soapiness flavour and nutty flavour were the least reliable attributes. The developed sensory profile was applied on 16 carrot types with a large variation in quality. Winter hardiness, carrot genotype and carrot colour formed distinct groups within the sensory profile, which indicates that the present sensory profile is relevant for assessing sensory quality of carrots. The winter hardy genotypes were characterised by having relatively high intensities in green aroma, carrot aroma, nutty flavour, carrot flavour and sweetness, while the reverse was true for the Nantes types and the coloured carrots with the red and white genotype as being the most extreme.     

INTEGRATING SENSORY ANALYSIS AND HEDONIC EVALUATION FOR APPLE QUALITY ASSESSMENT

ABSTRACT

Apple cultivars were subjected to a consumer test in order to appreciate individual preferences and set up a protocol for a practical hedonic‐sensory evaluation. Cultivars subjected to the test were “Golden Delicious,”“Modì,”“Pink Lady” and “Fuji” of two different origins. Apples had the sensory profile defined by a trained panel and were evaluated by 154 consumers. According to their preferences, consumer population could be divided in six clusters. Consumer preference responses clearly associated the two “Fuji” and showed “Modì” and “Pink Lady” to have appeal on the same consumers groups. Besides expressing hedonic judgment, consumers were requested to indicate the positive sensory attributes determining their choice. Consumers appreciated “Golden Delicious” and “Fuji” on the basis of sweetness and aroma, while preferences for “Pink Lady” and “Modì” were expressed by consumers appreciating crispness, juiciness and a certain degree of acidity. The involvement of consumers in defining attributes driving preferences provides details useful for weighing up the consistency between consumers' response and sensory panel profile.

PRACTICAL APPLICATIONS

This work contributes to the knowledge on consumer preferences and concerning apple sensory quality. In particular, the tested varieties could be divided in three groups on the basis of perceived attributes. Knowledge of consumer preferences related to apple qualities can be a key point in planning production and marketing strategies. A protocol integrating sensory characteristics defined by a trained panel, hedonic consumer judgments and sensory preference drivers is proposed.     

Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale

Awareness of the need to consider a product’s consumption context when measuring consumer hedonic response of a product is increasing among consumer sensory researchers. This study investigated the effects of evoking a consumption context using a written scenario on hedonic response measured using best–worst scaling and the 9-pt hedonic category scale. Hedonic responses for four apple juices with relatively large sensory differences were compared when measured in the evoked context ‘when having something refreshing to drink’ using best–worst hedonic scaling (n = 65) and the 9-pt hedonic scale (n = 48). Best–worst scaling discriminated between the four apple juices when a refreshing context was evoked (p < 0.01), while the juices were equally liked using the 9-point scale (p = 0.41) when the same context was evoked. Consumers perceived best–worst scaling to be more difficult than the 9-pt scale, however there was no difference between the two methods for consumers perceived accuracy of their liking information. The present study highlights that the effect of an evoked context on hedonic response may not be universal for hedonic methods. Further research is needed to understand the effect of evoking context on the liking of products, and to determine whether this measure reflects product liking in an actual consumption context.     

Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate

ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.     

Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps

U.S. Food and Drug Administration (FDA) regulations require processors of apple cider sold wholesale to use processing steps that ensure a 5-log reduction in numbers of the pertinent pathogen, generally considered to be Escherichia coli O157:H7. Current widely used validated pathogen-reduction steps are thermal pasteurization and UV light treatment. These techniques may be unaffordable or undesirable for some processors. This study investigated the cran-cider process, which is the addition of cranberry juice at a 15% (vol/vol) level, followed by warm hold (45 degrees C for 2 h) and freeze-thaw steps (-20 degrees C for 24 h, 5 degrees C for 24 h). When enumeration procedures did not include injury repair, the cran-cider process achieved a > or = 5-log reduction in numbers of E. coli O157:H7, Salmonella serovars, and Listeria monocytogenes. However, an injury-repair step was included in the pathogen enumeration procedure in confirmatory trials, and the resulting E. coli O157:H7 reductions of 3.5 to 4.2 log did not meet the FDA requirement. Consumer evaluation of apple cider subjected to the cran-cider process was favorable with a mean (n = 197) score of 5.8 on a seven-point hedonic scale (where 6 equals "like moderately") and 89% of panelists giving the product a positive score of 5, 6, or 7. The cran-cider process provides a novel way to improve microbial safety of unpasteurized apple cider, but it does not meet FDA-mandated pathogen reductions for wholesalers. However, cider makers selling apple cider only at retail could use the process to improve the safety of their product, provided containers were labeled with the FDA-mandated consumer warning.     

Thought for food: Cognitive influences on chemosensory perceptions and preferences

Sensory and consumer research often focuses more on bottom-up than top-down influences on consumers’ perception and acceptance of foods. Yet, cognitive processes create and transform incoming sensory information originating from separate senses, including olfaction, gustation, and somatosensation, into the perception of flavour. The present paper discusses five cognitive processes that affect human chemosensory perception and responses to food flavours: Attention, language, memory, learning, and metacognition. It is argued that each of these processes are important in shaping interactions with food via the chemical senses. Attention moderates perception through its distribution across the environment, fine-tuning it for particular stimuli. Interactions among smells, tastes, and textures are acquired through learning, as are hedonic properties. Language affects food acceptability and preference, as does the memory of prior experiences with a food, even when they are not at a conscious level of processing. Metacognitive knowledge of personal capabilities indirectly influences the results of sensory evaluations. Future sensory and consumer research should take into account the significant role that these cognitive factors play in processing incoming chemosensory information.     

Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks

The sensory attributes of dark, firm and dry (DFD) and normal pH beef, both raw and fried, were evaluated and compared by a consumer panel (n=64). Consumer sensory evaluations indicated that the general appearance (P<0.05), colour (P<0.001) and acceptability (P<0.01) of raw normal pH steaks were preferred to those of raw DFD steaks. Twice as many panellists preferred the raw normal pH than raw DFD steaks because of the more attractive red colour, compared to the almost black colour of raw DFD steaks. No significant differences were found between the hedonic ratings of the sensory attributes of fried normal pH and fried DFD steaks. It was expected but not confirmed that consumers would find the tenderness of the DFD steaks more acceptable compared to the normal pH steaks. However, when forced to choose, female consumers significantly preferred fried normal pH steaks to fried DFD steaks, presumably because of a better flavour and more acceptable colour.