Chemometric Analysis of Sensory Data

Hibbert, David Brynn

doi:10.1016/b978-0-12-409547-2.14749-3

Cited by 6 publications

(6 citation statements)

References 203 publications

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“…The PDO fresh green Aceituna Aloreña de Málaga olives were also used to study the effect of addition to brine of zinc chloride (ZnCl 2 at 0.000%, 0.050%, 0.075% and 0.100%) in increasing their shelf life and improving their sensory properties [90,91]. In a first paper [90] an 18-member panel was used for rating the descriptors of acidity, bitterness, color, crispness, firmness, fibrousness, odor and saltiness [131]. After three months of storage the ZnCl 2 led, in general, to a better control of microbial spoilage, with respect to the control olives, and olives treated with 0.075 ZnCl 2 obtained higher scores for acidic taste, color, odor and saltiness.…”

Section: Other Processing Methods and Stabilization Treatmentsmentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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Section: Other Processing Methods and Stabilization Treatmentsmentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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“…The data were subjected to ANOVA, considering the effects of treatments as fixed and those of assessors, sessions and their interactions as random, and other statistical tools provided by the packages. When appropriate, data were also auto-scaled and centered ( 28 ), to prevent bias due to differences in scales, or centered by assessors, a transformation that is particularly recommended when the analysis is focussed on the products and not on panelists, as in this study ( 29 ).…”

Section: Methodsmentioning

confidence: 99%

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

et al. 2018

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The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption.

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“…değerlendirme, gıdaların çeşitli karakteristiklerine görme, koklama, tatma, dokunma veya işitme duyularının tepkilerini oluşturan, ölçen, analiz eden ve yorumlayan bir disiplindir [1] [2].…”

Section: Duyusalunclassified

Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar

Eminoğlu¹,

Şenel²

2019

Akademik Gıda

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Duyusal değerlendirme, insanların fiziksel ve kimyasal uyaranlara karşı tepkilerini ölçme şeklidir. Gıdaların duyusal değerlendirilmesinde insan duyuları ile elde edilen veriler tamamen kontrol edilememekte ve varyasyonlar ortaya çıkabilmektedir. Duyusal değerlendirmelerde doğru istatistiksel yöntemlerin kullanılması bu varyasyonları en aza indirerek daha sağlıklı sonuçlar almayı sağlamaktadır. Dolayısıyla duyusal değerlendirmelerden elde edilen sonuçların yorumlanmasında tek değişkenli istatistiksel yöntemlerden farklı olarak çok değişkenli istatistiksel yöntemlerin kullanılması daha uygun olmaktadır. Kemometri süt ve süt ürünlerinin üretim parametrelerinin kontrolü ve kalite değerlendirmesinde oldukça kullanışlı bir yöntemdir. Kemometrik analizler süt endüstrisinde ve araştırmalarında kimyasal analizler ile duyusal değerlendirmede sonuçlarının ilişkilendirilmesinde kullanılabilmektedir.

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Chemometric Analysis of Sensory Data

Cited by 6 publications

References 203 publications

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar

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