Beliefs and attitudes of butchers and consumers towards dry-cured ham

The objectives were to evaluate the attitude of butcher and consumer towards soft and pasty texture problems in dry-cured ham and to assess the butcher and consumer behaviour when selecting and purchasing this product. Ninety-nine butchers and 200 consumers were interviewed with 17-question and 20-question surveys, respectively. The texture problems (softness and pastiness) were highly important for both butchers and consumers. The characteristics most frequently considered “important” or “very important” by butchers were processing time, smell/aroma and texture as selection criteria and salty taste and aged/matured flavour as sensory indicators of dry-cured ham quality. According to butchers’ opinion, salty taste and their own advice are the factors most frequently considered “important” or “very important” as affecting the consumer’s decision to purchase. For the consumer, the sensory attributes were considered more important than extrinsic characteristics when purchasing dry-cured ham.     

Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition.

Chemical, physical and sensory characteristics were determined in a population of 103 F₃ families derived from the cross between two sweet corn inbreds that differed in kernel properties associated with eating quality. Kernel characteristics correlated well with panel perception of sensory attributes. Chemical, physical and sensory properties were grouped into three factors: taste—including sweetness, starchiness, juiciness, and sucrose and starch concentrations; texture—crispness, tenderness, juiciness and cooked kernel tenderness; and aroma—sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179). The relative importance in determining overall liking was taste 45.1, texture 30.5, and aroma 24.4%.     

Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

The objective of this study was to determine the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars (demerara sugar, brown sugar, fructose, coconut sugar, and honey, 100 g/L). Consumers (n = 100) assessed sensory acceptance (appearance, aroma, taste, texture, and overall impression), and expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, and upset). The emotions “satisfied,” “active,” “comfortable,” “energetic,” “healthy,” and “refreshing” were found between moderate and very high levels, indicating that they are important emotions for the characterization and sensory acceptance of kefir samples. The use of different sugars had no influence on the intensity of the emotions “calm,” “comfortable,” “happy,” or “disgusted,” and resulted in a greater sense of satisfaction. The use of demerara sugar or fructose did not alter the acceptance of the products or the intensity of emotions. The use of brown sugar decreased acceptance (taste, texture, and overall impression) and the intensity of the emotions “active,” “loving,” “energetic,” “healthy,” and “refreshing.” The use of coconut sugar decreased acceptance (appearance, aroma, and taste) and the intensity of the emotions “refreshing” and “upset.” The use of honey improved acceptance in appearance and aroma but reduced the intensity of the emotions “active,” “loving,” “energetic,” and “healthy.” Based on sensory data, it is recommended to use demerara sugar or fructose as a substitute for sucrose. In conclusion, the study of emotions can be used as an additional tool for obtaining data related to the sensory acceptance of products.     

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.     

Impact of Multicolored Asian Lady Beetles on the Sensory Properties of Concord and Niagara Grape Juice

ABSTRACT: The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P < 0.05). For both aroma and flavor, consumer rejection studies were performed using paired preference comparisons of control juice to MALB-tainted grape juice. For Concord grape juice, consumers (n = 60) rejected the aroma of MALB-tainted juice at 1.8 MALB/L and the taste/flavor of the MALB-tainted juice at 3.6 MALB/L. For Niagara juice, consumers rejected the aroma of the juice at 3.6 MALB/L. This study demonstrated the presence of MALB negatively impacts the sensory properties of Concord and Niagara grape juice. Grape juice processors may use this research for quality control measures and for establishing tolerance limits. Practical Application: The Multicolored Asian Ladybeetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.     

EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES

Effects of cultivars, blanching techniques, and cooking methods on the color, texture, and sensory characteristics of frozen green beans were investigated. Provider beans were firmer than the Contender cultivar following frozen storage and cooking when evaluated instrumentally and by a sensory panel. Microwave-blanched beans were harder according to Instron measurements, and sensory scores for firmness and toughness were higher than beans blanched by boiling water or steam. Green beans blanched or cooked by microwaves had grassy aromas and strong off-flavors that were not detected in those blanched or cooked by conventional methods. Microwave cooked beans were greener and firmer than those conventionally cooked.