Search results for "Sensory test"

Consumer acceptance and primary drivers of liking for small fruits

2018

Small fruit grow naturally in northern Italy, but also in the Sicilian region (southern Italy) there are some areas with the essential climatic conditions for the development of this crop. Nevertheless, according to official statistics, the quantities of fresh small fruits placed on the Italian market are lower than in other European countries. The objective of this study was to assess consumer acceptance for sensory attributes and other intrinsic and extrinsic quality parameters of fresh small fruit, in order to know the primary drivers of liking and have a first understanding of reasons for the poor domestic consumption. Six focus groups with sensory test were carried out to assess consum…

Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses

2016

Introduction. Fruit quality can be evaluated by combining instrumental and sensory analyses. These methodologies have been affirmed and tested on different fruit tree species, but loquat is still little known from this point of view. Materials and methods. In this trial, conducted in Palermo and Catania (Sicily, Italy), both instrumental and sensory analyses were carried out on fruit of 8 loquat affirmed cultivars (‘Golden Nugget’, ‘Peluche’) and local cultivars (‘Marceno’, ‘Sanfilippara’, ‘Nespolone di Trabia’, ‘Virticchiara’, ‘Bianco Dolce’ and ‘BRT20’) with the aim of assessing their quality traits. Results and discussion. The sensory results agreed quite well with the physicochemical da…

Consumer preferences for fig fruit (Ficus carica L.) quality attributes and postharvest storage at low temperature by in-store survey and focus group

2017

Fig (Ficus carica L.) is cultivated mainly in southern Italy and in several countries of the Mediterranean area. According to official statistics the quantities of fresh fig placed on domestic market are low, though the home consumption is known to be relatively high in summer. The objective of this study was to discover consumers’ preferences for sensory, quality attributes of fresh fig and primary drivers of liking, in order to enhance fruit marketing value. An in-store consumer test and two focus groups were carried out to assess preferences in regards to fresh figs after 3 and 7 days of storage at low temperature: the selected sensory, intrinsic and extrinsic attributes were ranked by c…

Pasta experience: Eating with the five senses - a pilot study

2018

Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…

Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive pa…

1995

A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …

Quantitative sensory testing in the German Research Network on Neuropathic Pain (DFNS): reference data for the trunk and application in patients with…

2013

Age- and gender-matched reference values are essential for the clinical use of quantitative sensory testing (QST). To extend the standard test sites for QST-according to the German Research Network on Neuropathic Pain-to the trunk, we collected QST profiles on the back in 162 healthy subjects. Sensory profiles for standard test sites were within normal interlaboratory differences. QST revealed lower sensitivity on the upper back than the hand, and higher sensitivity on the lower back than the foot, but no systematic differences between these trunk sites. Age effects were significant for most parameters. Females exhibited lower pressure pain thresholds (PPT) than males, which was the only si…

Effects of transcranial direct current stimulation of the primary sensory cortex on somatosensory perception.

2011

Background: Transcranial direct current stimulation (tDCS) is able to modify cortical excitability and activity in humans. Objective: The aim of the present study was to analyze the effects of tDCS of the primary sensory cortex (SI) on thermal and mechanical perception, assessed by quantitative sensory testing (QST). Methods: The comprehensive QST protocol encompassing thermal and mechanical detection and pain thresholds as devised by the German Research Network on Neuropathic Pain (DFNS) was applied to skin areas innervated by the radial and median nerve of 12 healthy subjects, who were examined before and after each tDCS stimulation type. Anodal, cathodal, and sham tDCS was applied at a 1…

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

1993

The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained

87 Topical Seminar Summary: QUANTITATIVE SENSORY TESTING (QST) IN PAIN MEDICINE: WHAT IS ITS VALUE IN CLINICAL PRACTICE?

2006

Study on consumer preferences for quality attributes of fig fruit after storage at room temperature

2021

Fig (Ficus carica L.) is a nutritious fruit, rich in fiber, potassium, calcium, and iron. It is an important source of vitamins, amino acids, antioxidants and phenolic compounds that contribute to a healthy diet. In addition to Asian countries, fig is cultivated in the Mediterranean basin, where quality fruit has been produced since ancient times. Sicily in southern Italy traditionally cultivated ‘San Giovanni’ figs, but fig consumption has decreased. This cultivar is very interesting for its intrinsic qualities and its appreciation after storage by consumers could help its commercialization. The objective of this study is to know consumer preferences for quality attributes of ‘San Giovanni…