QUALITY EVALUATION OF MELON CULTIVARS. CORRELATION AMONG PHYSICAL-CHEMICAL AND SENSORY PARAMETERS

Soluble solid content, pH, firmness and color as measured by tristimulus colorimetry of nine cultivars of melon (Cucumis melo L.) were correlated with external appearance, texture and flavor. The Piel de Sapo type cultivars, RQ‐200 and Sancho, were the most appreciated for their external appearance, and MTV, a Rochet type cultivar, was preferred for its texture and flavor. ACL, a Yellow type cultivar, showed the highest pH and soluble solids (SS) content, while the Tendral type cultivars were the firmest. Flavor was positively correlated with pH and SS content, which confirms consumers’ preference for fruits with a high pH and high sugar content. The negative correlation between firmness and texture suggests that consumers prefer tender fruit. The colorimetric parameters served to differentiate three groups of cultivars as regards external color: Yellow type cultivars, Tendral type cultivars and Piel de Sapo and Rochet type cultivars. As regards internal color, none of the parameters clearly discriminated between the types of cultivars considered.     

EVALUATION OF SWEET POTATO CULTIVARS AND HEATING METHODS FOR CONTROL OF MALTOSE PRODUCTION, VISCOSITY AND SENSORY QUALITY

Two varieties of sweet potato were subjected to four cooking temperature‐time combinations. A fifth treatment involved adding maltose syrup. Raw comminuted sweet potato mash and cooked sweet potato puree were evaluated for total solids, alcohol insoluble solids, commonly occurring sugars, viscosity (puree only) and for starch gelatinization temperatures. The uncooked Owairaka Red variety was higher in total solids and in alcohol insoluble solids than the Toka Toka Gold. With the exception of the cooked puree with added maltose, baking at 200C resulted in puree with the highest maltose levels. A very fast cooking procedure tended to result in puree with lower levels of maltose and high viscosity. Sensory studies revealed that the Owairaka Red variety produced puree with more viscous and adhesive mouth feel. It was concluded that cooking alone could not be used to optimize both maltose production and viscosity.     

冰淇淋的感官评定方法与感官质量控制

介绍冰淇淋的感官评定要素,包括:建立感官实验室、培训感官品评员、选择感官品评方法,并阐述冰淇淋的感官质量控制方法.     

PHYSICAL, CHEMICAL AND SENSORY QUALITY OF MICROWAVE-BLANCHED SNOW PEAS

Snow peas were blanched using four methods [conventional boiling water (BW); steam (ST); microwave (MW); and microwave blanched in heat sealable bags (MWB)], then held frozen at (～18C) for four weeks. Immediately after blanching, MWB‐blanched snow peas retained more reduced ascorbic acid (RAA; 72%), than other treatments. Blanching treatment had no effect on lightness [L* value). With the exception of BW‐blanched peas, blanching significantly altered color. After frozen storage, MWB‐ and MW‐blanched samples both contained about 26 mg/100 g RAA, significantly more RAA than other treatments. MWB‐blanched peas generally had as high or higher sensory appearance, aroma, flavor, texture and general acceptability scores than other treatments. These results imply that blanching snow peas in a heat‐sealable microwave bag, prior to frozen storage, produces a product of equivalent sensory quality and superior nutritional quality compared with more conventional blanching methods.     

THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION

The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory-mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross-referenced against human sensitivities in order to estimate their sensory impact.     

OBJECTIVE EVALUATION OF CANNED TUNA SENSORY QUALITY

SUMMARY— Commercial and experimental packs of canned tuna were prepared from the 1965, 1966 and 1967 packs. The 1965 samples were used to train an expert panel which identified 8 distinct parameters of quality. Of the 64 objective tests or variations of test procedures, 13 were selected for further study. 1966 analyses revealed that color, flakiness, firmness and fiber could be predicted adequately (R = 0.9 +). The 4 other parameters of scorch, juiciness, odor and taste were also highly significantly correlated, but were predictable less completely (R = 0.8 – 0.9) by 1 or a combination of objective tests. 1967 samples were submitted to a consumer preference panel in addition to measurements by expert panel and objective tests. These results indicated that consumer preference is dependent approximately equally (40%) on appearance and flavor and to a lesser extent (20%) on textural characteristics. Consumer preference could be estimated objectively by determinations of Hunter L and b values, a shear test, percent fiber and PH.     

SENSORY QUALITY of IRRADIATED ONION and GARLIC BULBS

The radioinhibition process has shown to prolong shelf-life of "Valenciana sintética 14" onion variety and "Colorado" garlic variety. Sensory attributes of the irradiated bulbs were tested monthly by trained judges during extended storage in warehouse conditions (6-32C, R.H. 40–50%). the sensory properties observed were external and internal appearance, firmness and odor.
The irradiated bulbs were judged to be superior in quality with respect to internal and external appearance (p < 0.01) and firmness (p < 0.01), after 180 days postharvest. the irradiated bulbs showed no difference in odor (p < 0.05), when compared to unirradiated ones, through the storage period.     

EFFECT OF PRETREATMENTS AND PROCESSING CONDITIONS ON THE CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF GARLIC PASTE

The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model (r² > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.     

STUDIES ON EVALUATION OF GRAIN QUALITY ATTRIBUTES OF SOME BASMATI AND NON‐BASMATI RICE CULTIVARS

ABSTRACT

Physical, chemical and cooking properties of some newly developed basmati and non‐basmati varieties of rice were studied, which showed significant variations within different quality parameters. The longer kernel length, intermediate amylose content, higher elongation after cooking, more water uptake ratio and strong aroma were found to be the distinctive features of evolved basmati rice cultivars like the traditional ones. There was significant correlation found between some of the important quality parameters of rice, such as paddy length breadth ratio showed a positive correlation with kernel length breadth ratio (r = 0.908), density (r = 0.801), cooked kernel length (r = 0.836) and a negative correlation with bulk density (r = −0.84). Amylose content showed a negative correlation with gel consistency (r = −0.974), solid loss in gruel (r = −0.856) while it is positively correlated with cooked kernel length (r = 0.937), elongation ratio (r = 0.829) and water uptake (r = 0.786) at 5% level of significance.

PRACTICAL APPLICATIONS

Oryza sativa has a broad range of genetic diversity within specific quality characters like physicochemical, cooking, eating and aroma. Some of these individual quality attributes got consumer's preference and became popular in different regions of the country. The quality characterization of newly developed rice cultivars from cereal chemistry approach and to find correlation between important properties is mandatory to study their quality attributes and to compare their different properties with already studied cultivars for further improvement in quality characteristics of under development varieties of rice. Thus, the present investigation reveals the morphological, physicochemical and cooking properties of some newly developed rice cultivars. These studies are of paramount importance in terms of evaluation of grain quality features of very long, long and medium grain size varieties of rice instead of focusing on only one type of variety, and thus suits different markets and consumer preferences.

     

APPLICATION OF SENSORY,NUTRACEUTICAL AND GENETIC TECHNIQUES TO CREATE A QUALITY PROFILE OF ANCIENT APPLE CULTIVARS

ABSTRACT

With the diffusion of commercial apple varieties since the second half of the last century, hundreds of different local cultivars rapidly disappeared from orchards in Italy, and the particular quality attributes of these fruits are still at risk of being lost today. The aim of this research was to use sensory, nutritional and genetic techniques in order to define the overall quality of fruits from ancient apple cultivars grown in Northern Italy. Cluster analysis arranged the 10 genotypes into five groups; in most cases, the analyzed cultivars demonstrated higher sensory and nutritional qualities than the control (Golden Delicious cv). The cultivars showed higher values of total polyphenolic compounds and a stronger antioxidant activity. The vitamin C content also differed from the control. The sensory analysis, performed by the Fruit Tasters Italian Organization, was an effective characterization tool and genetic analysis further helped to characterize the identity of these interesting cultivars.

PRACTICAL APPLICATIONS

The characterization and valorization of old apple cultivars are essential to avoid loss of potentially useful germplasm. The reduction of biodiversity of cultivars found in agriculture could lead to problems such as higher susceptibility to widespread outbreaks of plant diseases and pests, and at the same time, the loss of precious source of nutrients. The conservation of apple biodiversity is valuable in order to maintain the gene pool of the species and to introduce superior quality traits into apple‐breeding programs.     

CHEMICAL,MICROBIAL, AND SENSORY EVALUATION OF A FROZEN KUBBEE PRODUCT1

Kubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices with a filling of barbecue sauce. Shelf‐life of raw and precooked vacuum packaged product was evaluated during 180 days of storage at ?18C. Precooked frozen kubbees were reheated in a conventional or microwave oven, and uncooked frozen kubbee was baked in a conventional oven prior to evaluation. Except for redness, color values did not change during storage (P < 0.05), but pH and TBA values increased slightly after 60 days. Kubbee was microbiologically stable throughout the storage period. Some sensory properties of the products deteriorated with storage time and microwave reheating. Overall liking of kubbee by consumers was 7.2 on a scale of 1 to 9.     

PHYSICAL-CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)

Seven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fried product while Victoria and Desiree were the best for flavor and texture of boiled potatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric parameters were useful to discriminate red skin from yellow‐white skin varieties.     

冻藏时间对速冻水饺品质影响的试验研究

主要考查冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官性状的影响。结果表明,随保藏时间延长,饺皮的水分含量呈线性规律下降,从最初的（37．25&#177;0．44）％降至试验末期的（32．5&#177;0．92）％。而对于样品的酸价,随保藏时间延长,酸价升高,从初始的（2．01&#177;0．01）mg KOH／g升至试验末期的（2．38&#177;0．02）mgKOH／g。菌落总数及嗜冷菌菌落总数结果相似,都随保藏时间延长而增加,菌落总数从（1．27&#177;0．09）&#215;10^5 cfu／g升至（3．26&#177;0．08）&#215;10^5 cfu／g,而嗜冷菌菌落总数从（2．44&#177;0．06）&#215;10^5 cfu／g升至（3．73&#177;0．15）&#215;10^5 cfu／g。结合对水饺饺皮和饺馅的感官评价表明,速冻水饺的食用品质随保藏时间呈下降趋势,相对来讲,保藏时间越短,样品的食用品质越好。     

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.