Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45°C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf-life. Shelf-life of UPB stored at 21, 30, and 45°C was 75 d. Peanut butter with 2.5% palm oil had a shelf-life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.

Descriptive analysis (D) was used to compare sensory attribute intensities of peanut butter stabilized in palm oil (PO) and unstabilized peanut butter (UPB) to consumer acceptance scores (C). A relationship (R2=0.5) existed between the ratings of consumer attribute overall and descriptive attribute spreadability and brown color; color (C) and brown color (D) and oiliness (D); oiliness (C) and brown color (D), stickiness (D), oiliness (D) and spreadability (D); and spreadability (C) with spreadability (D). There were no linear relations between the consumer terms texture and flavor with any of the descriptive attributes. Significant differences existed between the treatments in the descriptive attributes of brown color, raw flavor, hardness, gumminess and spreadability. Significant differences also existed between treatments for all of the consumer attributes.

The objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin‐based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.