Search results for "ensory analysis"
showing 10 items of 139 documents
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process
2019
This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unc…
Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…
2010
International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…
Statistical analysis of sensory profiling data. Graphs for presenting results (PCA and ANOVA)
2000
Abstract A principal component analysis is performed to analyse the matrix of median values, with 16 varieties in rows, and all descriptors in columns. Only texture descriptors contribute to the definition of the main axes. Six varieties are identified that score high on mealiness and low on moisture, the 10 other varieties are ordered according to a mashable axis which involves texture descriptors. Next we exclude texture descriptors since the main characteristics are already found, and mealy varieties since they are not suitable for steamed potatoes. A mixed linear model (ANOVA) with random subject effects is then used for each descriptor. Flavour and taste differences are found among the…
Application of replicated difference testing
2000
International audience; In a recent paper, Brockho and Schlich (1998, Handling replications in discrimination tests. Food Quality and Preference, 9(5), 303±312) proposed a statistically sound way of handling replications in dierence testing. In the present paper, this new test is applied to the data obtained in six experiments on non alcoholic beverages, where triangle tests were intensively replicated (between eight and 60 times) with groups of subjects composed of 12±61 students. The paper aims to estimate in these practical situations the extent to which a group of panelists is heterogeneous towards the ability of detecting a sensory dierence among two products. As the results indicat…
Evaluation of taste compounds in water-soluble extract of goat cheeses
2000
Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW
Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes
2019
Background The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed. Results The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitr…
A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to…
2003
Six French Chardonnay wines were submitted to both sensory and combined headspace/gas chromatography-olfactometry analyses. The detection frequencies allowed five hierarchical levels to be distinguished: P25, the odorant areas (OAs) having a detection frequencyor =25% (the complete olfactogram without the odor noise); P40,or =40%; P55,or =55%; P70,or =70%; and P85,or =85%. Moreover, the detection frequencies were analyzed to distinguish 21 discriminative OAs. Wines tested by sensory analysis and the headspace samples analyzed by gas chromatography-olfactometry (GC-O) were described by a heterogeneous vocabulary distributed into nine overall classes of descriptors. The new statistical treatm…
Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese
2002
Use of electromyography (EMG) to monitor mastication is a relatively new concept in assessing food physical and sensory properties. Although expert assessment of cheese characteristics is widely used, the effect of training in sensory analysis on mastication patterns, as assessed using EMG is not well known. Nine samples of the same Mahon cheese (60 days ripening) were given to 24 subjects (8 experts, 16 untrained) and EMG recorded for each chewing sequence. Three samples were tested in a single session by each subject, and three sessions carried out on different days. EMG was recorded from four masticatory muscles for each subject. From EMG records the following was extracted: number of ch…
Micro-organisms interactome during wine alcoholic fermentation
2022
The study of interactions between microorganisms is of major interest in oenology for various applications, including the modulation of the aromatic profile of wines. The interactions between Saccharomyces and non-Saccharomyces yeasts are widely described in the literature. On the contrary, interactions during alcoholic fermentation between S. cerevisiae strains, known for their technological properties in oenology, have been little studied.In this work, twelve strains of S. cerevisiae and their impact on wine were characterized in pure cultures using an integrative approach that combines microbiological, chemical, metabolomic and sensory approaches. An important intraspecific diversity was…
Yield, pomological characteristics, bioactive compounds and antioxidant activity of Annona cherimola Mill. grown in mediterranean climate
2019
The agronomic and qualitative responses of the cherimoya (Annona cherimola Mill.) fruit grown in Mediterranean climate are not properly studied. Fruits of Fino de Jete, the most diffused worldwide cultivar of cherimoya, and Torre 1 a new genotype obtained by breeding program in Sicily, Italy, were collected at commercial ripening and subjected to productive (yield efficiency, number of fruits, crop load), analytical (fruit weight, transversal diameter, longitudinal diameter, total soluble solid content, titratable acidity, seed weight, seed number, peel and pulp weight, pulp/seed ratio and colorimetric analysis), bioactive compound content (total antioxidant activity, Phenolic and Carotenoi…