Performance of hedonic scales in sensory acceptability of strawberry yogurt

Silva, Alexandre Navarro da; Silva, Rita de Cássia dos Santos Navarro da; Ferreira, Marco Aurélio Marques; Minim, Valéria Paula Rodrigues; Costa, Thiago de Melo Teixeira da; Pérez, Ronaldo

doi:10.1016/j.foodqual.2013.04.001

Cited by 33 publications

(36 citation statements)

References 36 publications

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“…Along with the samples the evaluator received water and salt crackers to remove the residual taste between each sample. A score sheet was also provided for each evaluator containing guidelines to perform the test and a hedonic scale of 9 points (1 = extremely better than the control; 9 = extremely worse than the control) to make his/her consideration about each sample …”

Section: Methodsmentioning

confidence: 99%

Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

et al. 2017

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Section: Methodsmentioning

confidence: 99%

Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

et al. 2017

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“…Thus, when the UFV‐t1 and UFV‐t2 assays were performed, consumers tended to pay more attention and be more rigorous regarding alteration of the sweet taste, assigning lower hedonic scores to the samples with lower sucrose content, as verified in Table and Figure a. The previous experience effect of the evaluators on the results of sensorial evaluations is documented in literature (Colyar, Eggett, Steele, Dunn, & Ogden, ; Silva et al, ). Therefore, the effect of the observed repetition may have occurred due to such factors and not the lack of repeatability of the HRT data obtained with the methodology used.…”

Section: Discussionmentioning

confidence: 83%

Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

Filho

Lúcia

Minim

et al. 2018

Journal of Sensory Studies

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The hedonic thresholds methodology was recently proposed which allows for determination of two new sensorial thresholds, the compromised acceptance threshold and the hedonic rejection threshold (HRT). For a new methodology to be accepted by the scientific community, its ability to produce reliable results must be demonstrated. Thus, this study sought to validate this new methodology when used to calculate the HRT. In order to do so, the analytical performance indices of precision (repeatability, intermediate precision, and reproducibility), accuracy and robustness for the results for the HRT calculation were measured. The results of seven experiments demonstrated that the methodology possesses high repeatability, intermediate precision and robustness, and satisfactory accuracy and reproducibility. It was therefore concluded that the HRT determination methodology satisfactorily met the analytical performance criteria evaluated, therefore generating reliable results. Practical applications The hedonic thresholds methodology (HTM) has numerous applications, including the application of a more severe thermal treatment to obtain greater microbial or enzymatic inactivation, the determination of food shelf life based on its sensory acceptance, the reduction of specific, expensive ingredients in food formulations, reduction of ingredients that are harmful to health when consumed in excess (e.g., sucrose, sodium, and fat), determination of the maximum “defect” threshold that may be present in food and others. The HTM is a recently proposed methodology; therefore, the reliability of the values of the hedonic rejection threshold must be validated, calculated via the HTM. Reliability of the HRT results was confirmed when HTM validation was performed. Thus, the methodology can undoubtedly be applied for the intended purpose.

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“…The acceptance tests of the attributes, namely appearance, colour, aroma, flavour, texture and overall acceptability, were conducted with 53 cheese consumers between the ages of 17 and 55 years using a hedonic scale of 9 points (1 = extremely disliked to 9 = extremely liked) (Silva et al 2013). We also evaluated purchase intention with scores ranging from 1 to 5 that corresponded to 'would certainly not buy' and 'would definitely buy', respectively.…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Silva

Hijo

Costa

et al. 2016

Int J of Dairy Tech

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This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.

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Performance of hedonic scales in sensory acceptability of strawberry yogurt

Cited by 33 publications

References 36 publications

Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

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