Lexicon development for the sensory description of rye bread

Tran, Thao Quoc; James, Meetha Nesam; Chambers, Delores H.; Koppel, Kadri; Chambers, Edgar

doi:10.1111/joss.12474

Cited by 16 publications

(16 citation statements)

References 33 publications

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“…Later, the panel leader led a discussion to determine the consensus scores for each attribute. This methodology has been used in previous studies (Chambers et al, ; Kumar & Chambers, ; Tran, James, Chambers, Koppel, & Chambers, ).…”

Section: Methodsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

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Section: Methodsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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“…Additionally, a research article about rye bread sensory lexicon development (Tran et al., ) has been published and a poster about a Napping exercise of US and Estonian rye breads was presented in the SSP conference in Sep 2019 after the collaborative research trip (James et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The three topics for the articles were: 1.Rye bread lexicon (Tran et al., ) 2.Estonian and US rye bread napping.…”

Section: Methodsmentioning

confidence: 99%

Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership: A Study Case Between Kansas State University and Tallinn University of Technology

Adriana

Castro

Delores

et al. 2019

J of Food Science Edu

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A globalized world requires research to transcend geographical boundaries; this includes training students in international collaborative research. The purpose of this project was to identify the benefits, opportunities, and challenges of students from two universities (Kansas State Univ. and Tallin Univ. of Technology) working on an international research project together. For this purpose, six graduate students from the Center for Sensory Analysis and Consumer Behavior, Kansas State Univ., partnered with 20 Food Science major students from a Product Development class at Tallinn Univ. of Technology. Students worked together by distance in a partnership developing a rye bread sensory lexicon for systematically understanding the sensory properties of this product category, conducting Landscape analysis by using sensory mapping techniques on rye bread products from Northeast Europe for capturing the market complexity and to identify opportunity for new product development and new products concepts. Students from Kansas then went to Estonia for further meetings. After the trip, students and professors were asked for their feedback. Results showed that students identify learning food trends from another country as the main benefit of their international collaboration, followed by intercultural skills and knowledge transfer. Language and difference in time zones, as well as educational backgrounds, were identified by students as the main challenges of the collaboration. When US students were asked to rate the learning outcomes stated in the syllabus, understanding the cultural characteristics of Estonia was the one scored highest. Professors mentioned this opportunity is unique because it gives a cultural component programs usually not only an offer and a chance to develop time management skills by working across divergent time zones, but also to practice options for managing language barriers. This project shows that it is possible to setup a partnership between students across different countries and have a positive outcome that includes unique learning experiences for students; especially in terms of time and project management.

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“…Then, the panel completed five days of evaluation, with one type of cooking method being presented each day. Similar panels have been used by other authors for food products [16,[22][23][24][25][26][27][28][29][30][31] and chemical compounds [32,33].…”

Section: Sensory Evaluationmentioning

confidence: 98%

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Ciccone¹,

Chambers²,

Chambers³

et al. 2020

Foods

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There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

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Lexicon development for the sensory description of rye bread

Cited by 16 publications

References 33 publications

Development of a preliminary sensory lexicon for mate tea

Development of a preliminary sensory lexicon for mate tea

Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership: A Study Case Between Kansas State University and Tallinn University of Technology

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

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