Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage

The sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.     

Color as a factor in food choice

From birth, nature teaches us to make judgements on our environment based in large measure on color. As such, it plays a key role in food choice by influencing taste thresholds, sweetness perception, food preference, pleasantness, and acceptability. Its role is elusive and difficult to quantify, however, which at times has placed color in a secondary role to the other sensory characteristics, a position not entirely consistent with the facts. Color, in a quantitative sense, has been shown to be able to replace sugar and still maintain sweetness perception in flavored foods. It interferes with judgments of flavor intensity and identification and in so doing has been shown to dramatically influence the pleasantness and acceptability of foods. Studies in the literature have used cross‐sectional population panels to study these effects, but a recent investigation of color‐sensory interactions in beverages has compared the response of a college age group with the response of a panel consisting of a more mature population. Interestingly, the older group showed significant differences from the college age group in their response to the effects of color on several sensory parameters as well as showing a direct correlation between beverage consumption and color. Color is often taken for granted, but this position must be reevaluated in view of such studies and the need to create more appealing foods for different segments of our society.     

SENSORY ANALYSIS OF PEANUT-BASED IMITATION CHEESE SPREAD

The purpose of this study was to develop an imitation cheese spread from peanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer-type panels using magnitude estimation scaling were determined. Color measurements (L, a, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.     

Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors

ABSTRACT:  During sensory evaluation assessments, visual masking techniques are frequently employed to disguise color differences between samples and minimize perceptual bias. Particularly in wine, the impact of these masking techniques on panelist evaluations has not been well studied. The objective of this study was to study the influence of visual masking techniques on the aroma and flavor assessment of 2 red wines and observe the impact of these techniques on trained and consumer sensory panels. Specific masking techniques included (1) blue wine glass/white illumination; (2) clear glass/red illumination; and (3) clear glass/white illumination. Ten panelists were trained to recognize 7 aroma and flavor attributes, while consumer panelists ( n = 80) evaluated attributes and liking. For the trained panel, the visual masking technique affected only perceived spicy flavor of Syrah ( P ≤ 0.05), with the clear glass/red illumination resulting in more intense spicy flavor compared to the other 2 conditions. Principal components analysis showed that for the 2 red wines evaluated by the trained panel, red illumination resulted in higher spicy attributes and perceived astringency while wines served in blue wine glasses were higher in perceived astringency. For the consumer panel, red illumination resulted in wines higher in perceived astringency and blue wine glasses resulted in wines higher in perceived flavor liking. These results indicated that the visual masking techniques may influence both trained and consumer panel evaluation of aroma and flavor attributes of red wine. However, beyond red wine, this study makes the larger point that the choice of masking technique does impact sensory evaluations.     

IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS

The purpose of this study was to determine the effect of cooking food in iron utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron utensils increased iron in the food, did not affect sensory quality or consumer acceptance/preference of hamburger patties, but affected the color and flavor and decreased consumer acceptance/preference for applesauce.     

SENSORY CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY

Texture characteristics and acceptability of 90/10 (percentage lean/percentage fat) ground beef patties formulated with 10% hydrated, cracked waxy hull-less barley were profiled by two types of sensory panels. A panel trained in ground beef texture analysis found beef-barley patties to be more juicy and soft, and less chewy and crumbly than 90/10 and 80/20 samples. An untrained consumer panel rated the beef barley samples as acceptable in appearance, flavor, and texture as an 80/20 formulation, and more acceptable in all three attributes than 90/10 ground beef patties.     

Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans

A tempeh fermented product was prepared from fresh and hard-to-cook (HTC) common beans with the mold Rhizopus oligosporus. Fresh samples fermented for 0, 24 and 48 hr were used to prepare fried tempeh, atoles and cookies at various substitution levels. Atoles were also prepared with fermented hardened beans. A panel evaluated samples for the sensory variables: appearance, odor, color, flavor, texture, and acceptability. For fried tempeh, flavor and acceptability were the sensory variables most affected by fermentation. Atoles, supplemented with fermented fresh and HTC seeds, had significantly lower (P<0.05) flavor and color than controls, respectively. Interestingly, acceptability of atoles, from both fresh and HTC samples, and of cookies was not significantly different (P>0.05) from the controls.     

Sensory Optimization of Broken-Rice Based Snacks Fortified with Protein and Fiber

ABSTRACT:  A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.     

Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival Analysis

ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry