Flavor Lexicons

Abstract

Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be used to record and define product flavor, compare products, and determine storage stability, as well as interface with consumer liking and acceptability and chemical flavor data.

The impact of reduced sodium chloride content on Cheddar cheese quality

“…The cheeses were cut into 2-cm cubes and held at 10 C for 1 h, prior to analysis. Descriptive analysis involved the use of a 15-point universal intensity scale using the SpectrumÔ method (Drake & Civille, 2003;Meilgaard, Civille, & Carr, 2006) and a previously established cheese flavour sensory language (Drake, McIngvale, Gerard, Cadwallader, & Civille, 2001;Drake et al, 2005). A descriptive sensory panel (n ¼ 10, 9 females, 1 male, ages 22e46 y) evaluated the cheeses.…”

Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

“…Consistent with SpectrumÔ descriptive analysis training, panelists were presented with reference solutions of sweet, sour, salty, and bitter tastes to learn to consistently use the universal intensity scale (Drake and Civille, 2003;Meilgaard et al, 1999). Following consistent use of the SpectrumÔ scale with basic tastes, panelists learned to identify and scale flavour descriptors using the same intensity scale through presentation and discussion of flavour definitions, references and a wide array of cheeses.…”

“…The cheeses were tempered at 10 C for 1 h and were served at this temperature with spring water and unsalted crackers for palate cleansing. Descriptive analysis used a 15-point universal intensity scale with the SpectrumÔ method (Drake and Civille, 2003;Meilgaard et al, 1999) and a previously established cheese flavour sensory language (Carunchia Whetstine et al, 2003;Drake et al, 2001Drake et al, , 2005. Paper ballots were used.…”

Analysis of honeybush tea (Cyclopia spp.) volatiles by comprehensive two-dimensional gas chromatography using a single-stage thermal modulator

“…The aroma characteristics are primarily determined by the composition of volatile compounds [16]. The volatile composition of honeybush tea has been studied extensively by Le Roux et al [17][18][19] by means of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).…”