Flash profile as a rapid descriptive analysis in sensory characterization of traditional dry fermented sausages

Škrobot, J Dubravka; Tomić, Miloš; Dapčević-Hadnađev, R Tamara; Novaković, R Aleksandra; Hadnađev, S Miroslav; Delić, D Jovana; Mandra, J Muamer

doi:10.5937/ffr2001055s

Cited by 6 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flash profiling was conducted on the control and GOX-treated wines [ 14 , 15 , 16 , 17 , 18 ]. The rationale and utility of flash profiling are discussed in detail elsewhere [ 14 , 16 , 17 , 18 ]. The method used here was based on Bredie et al (2018) [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Enzymatic Management of pH in White Wines

Botezatu

Elizondo

Bajec³

et al. 2021

Molecules

View full text Add to dashboard Cite

This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme® 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to white grape juice and various parameters (glucose, gluconic acid, pH) were monitored over 24 h of treatment. Treated wines were fermented to dryness without any difficulty and the wines were chemically and sensorially evaluated. At the highest dose (1 g/L), pH was reduced from 3.9 to 3.2, with 20.5 g of gluconic acid produced, while at the lowest dose (0.2 g/L), pH decreased from 4.0 to 3.5 and 8.8 g of gluconic acid was produced. Flash profiling indicated that treated wines were lighter in color than the control and were described using terms such as floral, fruit, citrus, and sour while the control wine was described as being fermented, medicinal, pungent, and oxidized. In conclusion, glucose oxidase coupled with catalase was shown to be effective at significantly reducing juice and wine pH in a short amount of time and with a positive impact on the organoleptic profiles of the treated wines.

show abstract

Section: Methodsmentioning

confidence: 99%

Enzymatic Management of pH in White Wines

Botezatu

Elizondo

Bajec³

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…Agricultural and food products are local and authentic if they are produced and consumed in an area of 170 km 2 (18). Although the selection of samples is based on brand popularity (19), the selection of cheeses and wines from the sensory aspect was made at random (1). Objective, analytical methods have not been developed by trained judges.…”

Section: Samplesmentioning

confidence: 99%

“…The only requirement for choosing cheeses and wines was that they come from the same territory, i.e. from eastern Serbia, that they represent authentic products of that region (20), and that they are popular (19).…”

Section: Samplesmentioning

confidence: 99%

Sensory satisfaction of tourists with local cheese and wine

et al. 2022

View full text Add to dashboard Cite

The aim of this research is to perform a sensory evaluation of cheese and wine, and to determine the level of harmonization between them. 71 tourists took part in the panel. The pairing of cheese and wine as well as the individual sensory evaluation of the products was done with the help of scales that were developed by Harrington. The cheeses used in the panel were: young cow cheese, sesame-flavoured cow cheese, paprika-flavoured cow cheese, and fermented sheep cheese. The wines used in the experiment were: Italian Riesling, Muscat Hamburg, Red Muscadine, and a blend of Cabernet Sauvignon and Muscat Hamburg. After the sensory evaluation, statistical data processing was started. All sensory characteristics were expressed by means of a mean value. Variance analysis (ANOVA) and the Tukey Test (p <.01) were used to compare the mean values of samples in order to identify the differences in the sensory attributes of both individual products and the products during harmonization. The sensory evaluation of the cheeses indicates that the panellists assessed all characteristics differently except when it came to sweetness. The sensory evaluation of the wines concludes that the panellists perceived all evaluated characteristics differently. In terms of harmonization, a neutral and refreshing blend was achieved. Synergy was not achieved in any of the combinations. In terms of the cheeses that harmonized with the wines, the panellists perceived the sesame-flavoured cheese as the most appreciated in combination with all the wines. The wine that left the most positive effect in combination with the cheeses was red muscadine.

show abstract