Development of a Model System for Tasting Grain Varieties

Abstract

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes.

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

“…Only two studies were found that used pressure cooking that also verified the sensory acceptance. Tran and Chambers [31] looked at five products made with commercially available sorghum using different processes (cooked grains, porridge, cookies, muffins and extruded puffed snacks) and, through the sensory analyses, verified that cooked sorghum grains and the cookies made with sorghum flour presented distinct flavor attributes, being recognized as the samples with the greatest flavor of the original grain. Hicks-Roof et al [32] tested cooked grains with college students and concluded from the comparative sensory analyses that the cooked sorghum was as well accepted as cooked refined rice, being a good option to replace the refined cereals and contribute to an increase in whole grain consumption.…”

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

“…The same consensus approach was used as during the orientation and lexicon development phase. Consensus evaluation during testing is an effective way to ensure that key attributes, such as storage attributes or ones that have not be apparent in samples during lexicon development, can easily be added and scored consistently by the panelists [46] and has been used effectively for various products in published studies for many years [48][49][50][51][52][53][54]. When the panelists reached consensus on the attributes and intensities noted in that sample, testing was completed for that sample.…”