Search results for "Sensory analysis"
showing 10 items of 139 documents
Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Clim…
2020
Six papaya (Carica papaya L.) cultivars, grown in a Mediterranean climate under greenhouse conditions, were screened for physicochemical properties, antioxidant capacity, nutritional and sensory characteristics. The fruits, harvested with more than 50% of yellow surface (between 60% and 77%) were tested for carotenoids content, phenolic content, reducing activity (ABTS) and cellular antioxidant activity (CAA50). The physicochemical traits were measured in terms of the titratable acidity and soluble content whereas proximal composition along with moisture, fats, total sugar, ash, vitamin A, C and E content. Moreover, the sensory profile was analyzed by a semi-trained panel. Although the six …
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits
2020
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…
Instrumental and sensory evaluation of eating quality of peaches and nectarines
2012
The influence of flesh firmness on consumer acceptance and its relationship with total soluble solids (TSS), titratable acidity (TTA) and sensory analysis were studied for fruits of ‘September Sun’ and ‘Sweet September’ (low acid) peach (Prunus persica (L.) Batsch), and ‘Maria Dolce’ (low acid) and ‘Venus’ nectarine (Prunus persica (L.) Batsch, var. nucipersica) cultivars. Sensory descriptors, assessed by a short-trained panel, were firmness, sweetness, sourness, aroma, acceptability. Different stages of fruit firmness did not always result in significant differences of TSS, TTA and their ratio, but the panel was able to discriminate fruit ripening stages, in terms of fruit firmness, aroma …
The caramel flavour: impacts of the volatile and the non-volatile fraction on perception
2013
The aim of this thesis was to investigate the impact of the volatile odorant fraction and the non-volatile fraction on the perception of caramel flavour. The first step focused on the analytical characterization of the volatile odorant fraction of caramel using Gas Chromatography coupled to Olfactometry (GC/O), GC/Mass Spectrometry (GC/MS) and heart-cutting MDGC/MS/O. Results highlighted the presence of more than one hundred compounds and demonstrated the complexity of the caramel volatile fraction. The objective of the second step was to understand the contribution of odorant compounds identified to the caramel aroma typicality. Literature shows that odour intensity is not sufficient to ev…
Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts
1995
The pure water extraction of Comte cheese solubles and their chromatographic separation facilitate sensory analysis experiments with the fractions directly collected from the column. Two extracts, one obtained after ultrafiltration, the other after chromatography on Sephadex G25, have been separated on Toyopearl HW-40S. The sensory evaluation of the obtained fractions shows in the two cases that some fractions have interesting flavors. However, physicochemical analysis shows that organoleptic characteristics are linked more to the presence of amino acids and salts than to the presence of peptides. Apart from monosodium glutamate, most of the amino acids are present in the fractions at conce…
Analysis of odour and taste problems in high-density polyethene
1998
Abstract The compounds that cause off-flavours in plastics, have been recognized mainly as carbonyl compounds (aldehydes, ketones and esters). They occur in low concentrations, and due to their low-threshold odour concentrations, their typical odours were identified. Most of these off-flavour compounds are volatile. Chemical analysis of smelling compounds requires a very sensitive method with a high-resolution capability. The analysis of volatile organic compounds (VOCs) in high density polyethene (HD-PE) granules and waters in which the granules have been shaken for 4 h, were carried out by gas chromatography–mass spectrometry–sniffing system (GC–MS–SNIFF) and by gas chromatography–fourier…
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japoni…
2022
Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical damage, loss of firmness, and initial organoleptic characteristics. The aim of this work was to develop a drying method suitable for storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN2 (100% N2) and MAPP (21% O2 and 0.04% CO2), at room temperature (20 ± 1 °C) for at least 2 months. The effects of these conditions on the physico-chemical, microbiological, proximate, and sensory properties of fruit stored over a 50-day time interval were studied. The results showed that convect…
The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
2011
; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
Influence of flavour transfer between different gel phases on perceived aroma
2007
International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…