Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates

Newman, Josephine; Harbourne, Niamh; O’Riordan, Dolores; Jacquier, Jean-Christophe; O’Sullivan, M.

doi:10.1016/j.jfoodeng.2013.12.019

Cited by 33 publications

(19 citation statements)

References 20 publications

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“…The E-tongue, in Newman's work, had an excellent capability for bitterness detection and showed a good agreement with the trained sensory panel in the assessment of bitter dairy protein hydrolysates (Newman, Harbourne, O'Riordan, Jacquier, & O'Sullivan, 2014). In Santos's work, an E-nose was developed and compared with a trained human sensory panel in case of wine volatile detection, and the result showed that the threshold detection based on E-nose was much better than the human panel (Santos et al, 2010).…”

Section: Introductionmentioning

confidence: 94%

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Qiu¹,

Wang²

2015

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 94%

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Qiu¹,

Wang²

2015

Innovative Food Science & Emerging Technologies

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“…Benefits of participant testing include reduction in overall cost, primarily by avoiding late stage redesign or reformulation, improved usability of the final product, and access to end user perspectives . However, usability testing is often not carried out because it can take considerable time, money, and organization …”

Section: Introductionmentioning

confidence: 99%

Filling the Gap: A Correlation between Objective and Subjective Measures of Injectability

Robinson

Hughes

Bose

et al. 2020

Adv Healthcare Materials

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Various injectable biomaterials are developed for the minimally invasive delivery of therapeutics. Typically, a mechanical tester is used to ascertain the force required to inject these biomaterials through a given syringe‐needle system. However, currently there is no method to correlate the force measured in the laboratory to the perceived effort required to perform that injection by the end user. In this article, the injection force (F) for a variety of biomaterials, displaying a range of rheological properties, is compared with the effort scores from a 50 person panel study. The maximum injection force measured at crosshead speed 1 mm s−1 is a good proxy for injection effort, with an R2 of 0.89. This correlation leads to the following conclusions: participants can easily inject 5 mL of substance for F < 12 N; considerable effort is required to inject 5 mL for 12 N < F < 38 N; great effort is required and <5 mL can be injected for 38 N < F < 64 N; and materials are entirely non‐injectable for F > 64 N. These values may be used by developers of injectable biomaterials to make decisions about formulations and needle sizes early in the translational process.

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“…which lead to the generation of bitter peptides. Specific peptidolytic/proteolytic enzyme preparations have been linked with enhanced or reduced bitterness in CN hydrolysates . In addition, the degree of hydrolysis (DH) may play a role in overall hydrolysate bitterness.…”

Section: Introductionmentioning

confidence: 99%

Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis

2017

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show abstract

Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates

Cited by 33 publications

References 20 publications

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Filling the Gap: A Correlation between Objective and Subjective Measures of Injectability

Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis

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