Influence of sensory characteristics on the acceptability of dry-cured ham

The influence of different sensory attributes on the acceptability of dry-cured Iberian ham was studied. Partial least squares regression analysis showed that juiciness and several flavour traits were the major attributes positively influencing acceptability of dry-cured Iberian ham, whereas yellowness of the fat, dryness and fibrousness showed a negative influence. Using stepwise multivariate regression, juiciness and flavour intensity were the two traits that better explained the acceptability of dry-cured ham, the linear model obtained showing a regression coefficient of 0.526. The regression coefficient of acceptability with juiciness and flavour intensity was higher using a piecewise linear regression model (R²=0.759) showing, therefore, a discontinuous relationship between these variables. However, results on product acceptability have been obtained using trained panellists and it might be possible that the use of a consumer panel would change these conclusions.     

Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.     

Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

In this study the potential of Fourier Transform Mid-Infrared (FT-MIR) spectroscopy to predict the sensory score of traditional balsamic vinegar (TBV) of Reggio-Emilia was investigated. The composition of two hundred commercial TBV samples was analysed and the sensory scores, ranging from 133 to 306 points, were evaluated by a certified panel of master experts (reference method). Partial least squares (PLS) regression, obtained from selected pre-processing signal techniques, was used for multivariate calibration to relate the sensory score to the MIR spectra. Performance of different models was compared in terms of coefficient of correlation (r) and root mean square error of cross-validation (RMSECV). The overall best prediction results were obtained using second order derivative with autoscaling and mean-centering of spectral data with the correlation coefficient of 0.889 and 0.885, respectively. It was concluded that the MIR spectroscopy is suitable for rapid instrumental screening of TBV sensory quality.     

Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

Sensory quality in wines from the indigenous Greek cultivar Aghiorghitiko of Nemea, in 2 years, was studied with multivariate modelling. The appearance, aroma and oral attributes were assessed separately using rank-rating in 13 red Nemea wines, dominated (10 of 13) by Aghiorghitiko, and headspace congeners (51) quantified by solid phase microextraction with gas chromatography. Partial least squares regression (PLS) and discriminant PLS studied relationships between sensory data and congeners, viticultural and oenological data, producers and influence of wood maturations, respectively. Principal component analysis (PCA) spaces for aroma (11 attributes; 64% variance, 3 PCs), congeners (51; 72%, 7 PCs) and oral characters (13 attributes; 77%, 3 PCs) showed similarities in product clustering. Modelling showed clear relationships between sensory character and plant density, wood maturation and producer, respectively. Sensory characters in Aghiorghitiko wines were primarily differentiated by oak maturation and producer influences. A part of the results of this work was presented at the Second International Symposium on the Evaluation and Exploitation of Grapes of Corresponding Terroir through Winemaking and Commercialisation of Wines, 1–3 June 2006, Santorini.     

Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition

Rank-rating and monadic scoring were compared in profiling sensory aroma character of 27 Greek dry red wines with 16 attributes. In parallel wine headspace volatiles were quantified using solid-phase micro-extraction gas chromatography but not identified. In rank-rating, 14 aroma attributes showed discriminations with P<0.05 and 11 P<0.001. In scoring, 6 of 16 attributes showed P<0.05. Principal component analysis (PCA) explained 88% variance in rank-rating data, with six significant components (PCs), in scoring 40% in two PCs. PCA analysis of 83 common flavour volatiles explained 48% variance in six PCs. Partial least-squares regression (PLS1) modelling achieved more and better models for attributes using rank-rating, 8 of 14, than for scoring, 3 of 16; PLS2 explained greater variance in rank-rating. For wine sensory/instrumental correlation studies, rank-rating has distinct advantages over monadic scoring in deciding volatiles contributing to sensory character prior to identification strategies such as HRGC–mass spectrometry.     

一个连续型不确定集结算子及其在多属性决策中的应用

将连续区间有序加权平均（C-OWA）算子与广义平均算子相结合,提出了一个连续型不确定的集结算子,广义连续区间数据有序加权平均（GC-OWA）算子.给出了基于此算子的不确定多属性决策方法,最后的实例说明方法的有效性和合理性.     

A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers

Alheira is a traditional Portuguese meat product made from boiled meat, usually pork and/or poultry, and bread. The physicochemical and sensory properties of alheira were analyzed to determine the relationships between them and to evaluate how they are affected by the product’s origin i.e. if is produced on a small or industrial scale. The most important variables used to characterize alheira are: color, visual evaluation of the amount of meat and bread, paprika aroma, clamminess and fibrousness, water activity, moisture, fat, carbohydrate content, hardness and color parameters (L^∗, a^∗,  and b^∗). Principal component analysis demonstrated that drying has a major effect on these characteristics, as it plays a part in the product’s physical make-up. Using these parameters it was possible to ascertain that industrial products enjoyed higher levels of consumer acceptability, given that they contain a higher proportion of meat and undergo a shorter drying process.     

Risks and pitfalls of sensory data analysis for shelf life prediction: Data simulation applied to the case of coffee

Shelf life determination by means of sensory analysis is thought to be of paramount importance even in case of a microbiologically stable food. Several approaches are found in literature, both in terms of data collection and data processing. Whatever method is used, the subjectivity in the choice of some parameters for data collection and analysis can deeply influence the final result. We put in evidence some typical pitfalls that the researcher should avoid when planning the test and analysing data. A comparison between the most utilized techniques in sensory data processing for shelf life prediction is reported, taking as a fil rouge the case of coffee. In particular, a non-linear regression, a logistic regression and a survival models were applied to simulated data frames of coffee. We evaluated the influence of the choice of acceptability limits, as well as the effect of data variability and we found out that they strongly influence predictions, as well as the panel and the batch of product do. We suggest that in case of microbiologically stable food, like coffee, shelf life is not univocal and it is a choice of the company or the researcher, rather than the result of the interaction between product and consumer.     

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

The response variable of overall liking is often used to measure consumers’ overall hedonic response to food. However, little research is done to understand, if liking of all four sensory modalities; appearance, odour, taste and texture, are reflected in the evaluation of overall liking, or if a single sensory modality stands out and is of most importance. The term sensory satisfaction was recently introduced as an alternative to overall liking and should (at least in theory) be used by consumers as a more holistic response variable than overall liking. The aim of the analyses reported in the present paper were, to study the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of overall liking and compare the findings to the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of sensory satisfaction. The data came from a cross-over consumer case-study on apple-cherry fruit drinks (n = 67). The fruit drinks varied in: type of sweetener used, and addition of aroma and fibre. The modalities driving overall liking and sensory satisfaction were studied through slopes of a regression line relating overall liking and sensory satisfaction, respectively, to liking of the sensory modalities: liking of appearance, -odour, -taste and -texture. Results showed the steepest slope between overall liking and liking of taste, whereas the least steep slope was found for liking of odour. The same pattern between slopes was found for sensory satisfaction and overall liking. Therefore, it was concluded that consumers primarily paid attention to liking of taste (to be understood as flavour) and least attention to liking of odour, when evaluating overall liking and sensory satisfaction, respectively, and that consumers did not use sensory satisfaction as a more holistic response variable than overall liking.     

Application of the dual attribute time‐intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency simultaneously using dual attribute time‐intensity (DATI). A trained panel assessed bitterness and astringency of bran infusions of tannin and tannin‐free sorghums. In both sorghum types, bitterness developed and reached maximum intensity faster (T_max 22.5 s; P < 0.001) than astringency (27.9 s). The duration of the astringent sensation (D_tot 69.9 s) lasted longer than bitterness (66.3 s). Overall, the temporal parameters for bitterness distinguished infusions from tannin and tannin‐free sorghums slightly more clearly than those for astringency. The research established that, for sorghum, bitterness and astringency are related. The DATI method also revealed that panellists’ perceptions of the time course of bitterness and astringency differ.     

From sensory evaluation to sensory and consumer research of food: An autobiographical perspective

During the past decades, sensory evaluation of food quality has evolved and grown into a discipline that covers sensory and consumer research of foods and beverages. The present review deals with those aspects of the development in which I have been personally involved and have considered inspiring and important subject matters in the field. They are consumer responses to (1) salt, (2) fat, and (3) unfamiliar foods; (4) food choice and socio-cognitive segmentation, (5) responses to food in the elderly and young; and (6) genetic origins of food preferences. Perspectives of the field and of these specific areas are discussed, and some “words of wisdom” are offered for the younger generation of sensory-consumer researchers.     

The analysis of sensory and chemical–physical variables via multivariate additive PLS splines

When the information given by a panel of judges on wine sensory characteristics is resumed in a three-way table, Y, and the objective is to extract knowledge from a chemical data-set, X, which has a predictive power for wine sensorial variables, the study of the relationships between chemical–physical variables and sensorial data sets is really complex. In this paper after resuming the information in Y, we propose to consider multivariate additive partial least squares via splines, recently presented in literature, to predict Y by X.     

Effects of a family-based sensory education on vegetable and fruit variety in children

Several experimental studies implemented in schools have shown that sensory education reduces children’s neophobia and increases their sensory discrimination abilities. However, it is not known whether sensory education has an effect on children’s consumption, particularly on the variety of fruits and vegetables consumed, and whether it is effective when implemented in families.The effect on fruit and vegetable intake of a five months family-based sensory programme was examined in children aged 7–11 (with 32 children in the intervention group and 19 in the control group). The children's parents completed four 24-hour recalls at the beginning and after the intervention to assess their children’s fruit and vegetable intake. Variety indexes were calculated on the basis of the number of different fruits or vegetables consumed during the four 24-hour recalls.The results showed that the vegetable variety decreased in the control group, while it remained stable in the intervention group. No effects of the programme were observed for the fruit variety.The sensory education programme implemented in families prevented the variety of vegetables from decreasing over time. The results of this preliminary study and its long-term effects need to be confirmed by further investigations, with a different methodology than the 24-hour recall.     

Aroma features of honey measured by sensory evaluation,gas chromatography-mass spectrometry,and electronic nose

To study the aroma features of different varieties of honey, five honey samples from different botanical origins were characterized by sensory evaluation, gas chromatography-mass spectrometry and electronic nose analysis. The sensory evaluation results gave a good reflection of the honey’s different aroma characteristics. A total of 55 volatile compounds were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry, and among these compounds, 13 were found in all of the honey samples. A number of differences were observed in the composition of volatile components from the five types of honey. Twenty-two compounds were selected as typical odor-active compounds which co-varied well with the five sensory attributes by partial least squares regression. The correlation results between the sensory profiles and electronic nose data showed that the electronic nose could give comparable results in predicting the sensory attributes of honey. In conclusion, the combination of sensory evaluation, gas chromatography-mass spectrometry analysis of volatile compounds, and electronic nose data with partial least squares regression analysis could be applicable for the overall analysis of aroma features for honey.