Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Simple SummaryPalatability of pet foods is typically measured using a single-bowl or a two-bowl test. While these tests give a general understanding of the liking or preference of one food over another, opportunities exist for further method development.AbstractThe pet food industry continues to grow steadily as a result of new innovative products. Quality control and product development tests for pet foods are typically conducted through palatability testing with dogs and cats. Palatability is the measure of intake of a food that indicates acceptance or the measure of preference of one food over another. Pet food palatability is most commonly measured using a single-bowl or a two-bowl assay. While these tests answer some questions about the animals’ perception of the food, there are many limitations as well. This review addresses some of these limitations and indicates opportunities for future research.

A lexicon for describing the sensory flavor characteristics of pomegranate juices was developed. Thirty-three pomegranate juices, including concentrated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor characteristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, currants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONSThe manufacturing and consumption of pomegranate and pomegranatebased products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding

Fourteen pomegranate juices (one fresh-squeezed and 13 commercial juices) were studied to determine the aromatic profile of the products. Headspace-solid phase micro-extraction and sensory flavour profile analysis were used to determine the aromatic composition of the juices and were related using partial least squares regression. Up to 83 different aromatic compounds were found in the juices, including terpenes, benzene derivatives, furans, esters, acids, ketones, alcohols and aldehydes. Commercial pomegranate juices did not present a unique sensory or instrumental aromatic profile. The three attributes common to the majority of the juices were an overall sweetness and musty/earthy and grape notes. This study shows the large heterogeneity of the pomegranate juices found on the market, which might be related to the fact that companies are looking for different successful pomegranate juice products using different raw ingredients and processes. Further studies are required to clarify what consumers are expecting in a typical 'pomegranate juice' , and which aromatic profile could be successful in improving the acceptance of this healthy product.

A sensory lexicon for human description of the flavor, aroma, texture and appearance characteristics of dry dog food was developed using a consensus profile method. Twenty-one products, available in the U.S. market, were studied. A fivemember highly trained descriptive sensory panel identified, defined and referenced more than 70 sensory attributes for this product category. The lexicon established included attributes common to most of the samples such as barnyard, brothy, brown, grain, soy, vitamin, off-flavors oxidized oil, cardboard and stale, and attributes appropriate for only a few products such as liver, fish, burnt, spice brown, garlic, celery, clove and smoky. The product category often showed a blended sensory profile and overall impact was evaluated to better discriminate among the products. PRACTICAL APPLICATIONSOne of the most competitive and economically relevant industries of food processing is pet food production. Although there are physiological sensory differences among Canis familiaris and Homo sapiens, human sensory data can be useful for several purposes. This research provides a lexicon that can be used as a starting point to describe the appearance, texture, aroma and flavor characteristics of dry dog food products when such information is needed for quality control, shelf life, product development or claims substantiation. This information is useful to product developers, researchers and technologists in understanding these characteristics and using those attributes to improve dry dog food products. bs_bs_banner Journal of Sensory Studies

Abstract:The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.

Simple SummaryThe objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product.AbstractThe objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.

Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.