Comparison of Lexicons for Descriptive Analysis of Whey and Soy Proteins in New Zealand and the U.S.A.

Abstract

Whey and soy proteins are valuable ingredients with multiple roles. Globally, production of both protein types in the form of dried concentrates and isolates continues to increase. The objectives of this study were to document the descriptive sensory properties of whey and soy proteins, and to compare the differences and similarities between sensory languages and panel performance at two locations: New Zealand and the U.S.A. Eighteen whey and soy proteins (11 whey protein concentrates/isolates and 7 soy protein concentrates/isolates) were selected from a larger sample set of 52 proteins. The proteins were rehydrated and evaluated in triplicate by trained panels at each site. Sensory languages developed by each location were highly similar, although usage of specific descriptors differed between the two locations. Key flavor characteristics among the protein types (whey versus soy) were described by different attributes (P < 0.05). Product differentiation by principal component biplots and RV coefficient were similar between the two locations. Flavor variability existed in both whey and soy proteins, and there were specific flavor characteristics associated with each protein type. These results provide fundamental information on key sensory attributes of these widely used dry ingredients, provide a platform to develop an international sensory language, and demonstrate that independently defined sensory languages can produce comparable results at different locations. PRACTICAL APPLICATIONS This study provides fundamental information on key sensory attributes of two widely used dry ingredients: whey and soy proteins, provides a platform to develop an international sensory language, and demonstrates that independently defined sensory languages can produce comparable results at different locations.

Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis

“…Many of these attributes were used to characterize the flavour attributes of soymilks (Keast and Lau 2006). Similar work was carried out by Drake et al (2007) and Parente et al (2008). Data obtained after sensory analysis was analyzed using PCA and multivariate analysis of variance for 20 different attributes.…”

“…Thus, defining the product with its characteristic features is an important criterion to evaluate the product precisely and specifically. Researchers have used descriptive analysis or specific attribute analysis (sensory characterization) to study aging and various processing parameters in cheese (Piggott and Mowat 1991;Drake et al 2001), whey and soy proteins (Drake et al 2007), emollients (Parente et al 2008), Malbec wines (Goldner and Zamora 2007), chocolate milks (Thompson et al 2004), beverages (Kappes et al 2006), soy milk (Keast and Lau 2006), and fermented food products (Ghosh and Chattopadhyay 2010) however, such studies have not been conducted on any of the traditional sweetmeats including doda burfi.…”

Characterisation of the sensory properties of whey protein concentrates

“…It is preferable for liquid and powdered whey to exhibit little or no flavour (Drake ; Drake et al . ). Previous studies stated that off‐flavours, such as the cardboard flavour, are chiefly due to two mechanisms: lipid oxidation and Maillard reactions (Morr and Ha ; Mortenson et al .…”

Comparison of the Sensory Properties of Ultra‐high‐temperature (Uht) Milk From Different Countries

“…During orientation sessions, the procedures for attribute determination and vocabulary description were adapted from flavor profile analysis (Caul 1957; Keane 1992) and other studies for developing flavor and texture lexicons (Drake et al. 2007; Lee and Chambers 2007; Hongsoongnern and Chambers 2008a,b; Talavera‐Bianchi and Chambers 2008).…”