Introduction to Sensory Evaluation

Stone, Herbert; Sidel, Joel L.

doi:10.1016/b978-0-12-672480-6.50005-6

Cited by 78 publications

(99 citation statements)

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“…Sensory evaluation. Descriptors to evaluate roasted hazelnuts were generated using data shown in literature and sensory analysis was carried out in collaboration with the research group of the O.N.A.Frut (Fruit Taster National Organization) tasters, specifically trained on roasted hazelnuts (Mellano 2008), after defining a specific protocol on the basis of literature (Stone & Sidel 1985;Meilgaard et al 1987;Porretta 1992;Kader 2008). After each sample, the tasters restored their initial tasting conditions by drinking mineral water.…”

Section: Methodsmentioning

confidence: 99%

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G. (2013): Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the quality Tonda Gentile delle Langhe cv. hazelnut. Czech J. Food Sci., 31: 390-400.The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scanmarker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product.Keywords: qualitative assessment; hazelnut paste; chopped kernels; colorimeter; panel testThe main purpose of roasting is to improve the flavour, the colour, and the crispy and crunchy texture of the product.The roasting process is very important to determine the characteristic roasted flavour and colour of the product: in particular, temperature modulation is an important independent variable significantly affecting the quality features of hazelnuts.This study was performed in order to determine the effect of roasting temperature modulation on the main quality attributes of roasted hazelnuts, in particular colour and final consumer perception.Hazelnuts are the kernels of the hazelnut (Corylus spp.) tree. All the different species of hazelnut trees produce edible nuts, but the common hazelnut (Corylus avellana) is the most extensively grown. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are dietary fibre. Hazelnuts also contain

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Section: Methodsmentioning

confidence: 99%

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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“…Subjects were given a small portion (one-third of the original test meal), in random order at 15 min intervals. This time they were asked to rate each food using a standard smiley chart containing hedonic phrases (Stone and Sidel, 1985). Volunteers were given water together with each food and to rinse out their mouths between each food tested.…”

Section: Methodsmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

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“…This panel was selected by the ability to detect and accurately quantify, in a non structured scale, 17 the aroma in samples with distinct extruded rumen concentration. Examiners that showed p sample ≤0.30, p repetition ≥0.05 and coherence with the group were selected.…”

Section: Extraction Of Volatile Compoundsmentioning

confidence: 99%

“…Examiners that showed p sample ≤0.30, p repetition ≥0.05 and coherence with the group were selected. 17 …”

Section: Extraction Of Volatile Compoundsmentioning

confidence: 99%

Volatile compounds in the thermoplastic extrusion of bovine rumen

et al. 2008

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Recebido em 1/11/07; aceito em 12/6/08; publicado na web em 5/11/08The volatile compounds of raw and extruded bovine rumen, extracted by dynamic headspace, were separated by gas chromatography and analyzed by GC-MS. Raw and extruded materials presented thirty-two volatile compounds. The following compounds were identified in raw bovine rumen: heptane, 1-heptene, 4-methyl-2-pentanone, toluene, hexanal, ethyl butyrate, o-xylene, m-xylene, p-xylene, heptanal, limonene, nonanal, dodecane, tridecane, tetradecane, pentadecane, hexadecane, heptadecane and octadecane. The following compounds were identified in the extruded material: 1-heptene, 2,4-dimethylhexane, toluene, limonene, undecane, tetradecane, pentadecane, hexadecane, heptadecane, octadecane and nonadecane. Mass spectra of some unidentified compounds indicated the presence of hydrocarbons with branched chains or cyclic structure.Keywords: bovine rumen; extrusion; volatile compounds. introductionSlaughterhouse by-products are parts of animals that are not consumed either for cultural reasons or because they are unappealing to one of the senses. These products have been the targets of attempts at using textural improvement through thermoplastic extrusion. 1Among these by-products, the first stomach of bovines, or bovine rumen, is underused when compared with other meat cuts, although it is used in small scale as tripe stew or "buchada" (a traditional Brazilian dish).Taking into account that rumen represents about 0.6% of the bovine weight, i.e. ca 2.7 kg, 2 and that about 30 million animals were slaughtered in Brazil in 2006, 3 around 81 million kg of nutritionally sound tissue were produced last year.Bovine rumen protein has high digestibility (97%) and can provide all of the essential amino acids recommended by FAO/WHO 4 to preschool children.5 Bovine rumen flour, obtained after its mincing, lyophilization and milling, contains 85% of protein and 17% of lipid on a dry basis. 6 One way to use the bovine rumen is through thermoplastic extrusion, provided it is previously defatted to produce enough barrel resistance in the process. The extrusion is a feasible process used to add value to products by texturizing proteins that would not be used in human nutrition otherwise. The process of extrusion employs high temperature and shear rate for a short time, and yields textured and expanded products such as breakfast cereals, snacks, textured vegetable proteins, pet foods, pasta, and confectionery: toffee, chewing gum, wine gums and jellies, taffy, hard candy and caramels, licorice and chocolate. [7][8][9][10] Rumen protein after extrusion can be used as a food ingredient, adding value to a series of comminuted products, especially meat products. Acceptability of this potential ingredient is dependant on several factors like texture, color and aroma.It is known that aroma is affected by any heat processing such as extrusion with carbohydrates, proteins, lipids and water acting as aroma precursors.11 Caramelization, Maillard reaction, oxidation, degradation, fragment...

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Introduction to Sensory Evaluation

Cited by 78 publications

References 0 publications

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Volatile compounds in the thermoplastic extrusion of bovine rumen

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