Descriptive sensory analysis: past, present and future

Murray, Jane; Delahunty, Conor M.; Baxter, Irene A.

doi:10.1016/s0963-9969(01)00070-9

Cited by 512 publications

(387 citation statements)

References 56 publications

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“…The first is normally based on gas chromatographic methods (GC-MS), which provides a complete chemical profile of vinegar volatile fraction. The second is based on expert panel, who provides a sensory profile of vinegar by using specific descriptive sensory tests (Murray et al 2001). However, the sensory analysis is not always available or affordable because training of the expert panel is time-consuming and expensive (Murray et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…The second is based on expert panel, who provides a sensory profile of vinegar by using specific descriptive sensory tests (Murray et al 2001). However, the sensory analysis is not always available or affordable because training of the expert panel is time-consuming and expensive (Murray et al 2001). As an alternative method to sensory analysis, aroma wheel is a simple and easy approach to portray the aroma profile of vinegar (Capone et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Zhu

Wang

et al. 2015

J Food Sci Technol

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Zhu

Wang

et al. 2015

J Food Sci Technol

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“…Pollien et al [3] believed that it would be difficult for assessors to concentrate on detecting odours, continuously evaluating intensity and assigning descriptions at the same time. However, a somewhat similarly complex task is performed very effectively in descriptive sensory analysis [53], although the assessors have received a considerable amount of training. If one was concerned, then descriptions of quality could easily be assigned in separate sniffing sessions without intensity measurements.…”

Section: Methods Of Recording Datamentioning

confidence: 99%

“…In the descriptive analysis method routinely used in sensory analysis, between 8 and 12 assessors are generally used. Results are based upon panel mean scores [53]. In addition, using a panel allows results to be statistically evaluated and therefore samples to be compared.…”

Section: Assessor Sensitivitymentioning

confidence: 99%

Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry GC-olfactometry (GC-O) refers to the use of human assessors as a sensitive and selective detector for odour-active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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“…Cada provador caracteriza as amostras utilizando um perfil individual, dispensando treinamento. Os resultados são avaliados pela Análise Procrustes Generalizada (GPA), que elimina variações na descrição das amostras, permitindo detectar provadores com diferença na percepção e/ou falta de repetibilidade 2,16 .…”

Section: Introductionunclassified

Efeito da adição de polpa, carboximetilcelulose e goma arábica nas características sensoriais e aceitação de preparados em pó para refresco sabor laranja

Caleguer¹,

Benassi²

2007

Ciênc. Tecnol. Aliment.

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ResumoO trabalho teve como objetivo avaliar o efeito sensorial da adição de polpa, carboximetilcelulose (CMC) e goma arábica (fibra) nos atributos e aceitação de refrescos de laranja. Utilizou-se uma amostra padrão e outras formuladas com polpa, CMC, fibra e todos os ingredientes. Foram realizadas análises físico-químicas (pH, acidez titulável, sólidos solúveis, vitamina C, cor e turbidez), e as amostras também foram caracterizadas pela técnica de Perfil Livre. Na análise descritiva utilizou-se 14 provadores e, para a avaliação dos resultados foi empregada a Análise Procrustes Generalizada. As amostras caracterizadas como diferentes (padrão, CMC, fibra) foram submetidas a teste de aceitação. Os refrescos foram caracterizados e separados com base em atributos de aparência (cor laranja e turbidez), aroma (adocicado e laranja), sabor (doce, laranja e ácido) e textura (viscosidade). O padrão e a amostra com polpa, que não foram diferenciadas sensorialmente, apresentaram menor intensidade de cor laranja e turbidez, e foram consideradas menos encorpadas e mais ácidas. As amostras com CMC e fibra se diferenciaram do padrão e apresentaram comportamento intermediário. A formulação com todos os ingredientes apresentou características opostas: maior intensidade de cor e turbidez, mais encorpada e menos ácida. As amostras com CMC e fibra foram mais aceitas que o padrão. Palavras-chave: perfil livre; consumidor; cor; turbidez; acidez. AbstractThe aim of this work was to evaluate the sensory effect of adding pulp, carboxymethyl cellulose (CMC) and arabic gum (fiber) to characteristics and acceptance of powdered orange flavored soft drinks. A standard sample and another formulated with pulp, CMC, fiber with all the ingredients were used. Physicochemical analyses (pH, titratable acidity, soluble solids, vitamin C, color and turbidity) were applied and samples were characterized by Free-Choice Profiling. Fourteen panelists were used in the descriptive analysis and the Generalized Procrustes Analysis was applied to evaluate the results. The formulations characterized as different (standard, CMC, fiber) underwent an acceptance test. Samples were characterized and separated based on attributes such as appearance (orange color, cloudiness), aroma (sweet, orangelike), taste (sweet, orange-like, acid) and texture (viscosity). The standard and the pulp formulated ones, which were not differentiated by descriptive, were characterized for less intense orange color and cloudiness, and were considered less viscous and more acid. The CMC and fiber samples were differentiated from the standard and featured intermediate characteristics. The formulation with all ingredients presented opposite characteristics: higher color intensity, cloudiness and viscosity, as well as less acid. Samples with CMC and fiber were more accepted than the standard. Keywords: free-choice profiling; consumers; color; cloudiness; acidity.Efeito da adição de polpa, carboximetilcelulose e goma arábica nas características sensoriais e aceitação de preparados em pó para r...

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Descriptive sensory analysis: past, present and future

Cited by 512 publications

References 56 publications

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Gas chromatography-olfactometry

Efeito da adição de polpa, carboximetilcelulose e goma arábica nas características sensoriais e aceitação de preparados em pó para refresco sabor laranja

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