Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality

Wu, Jizhong; Ouyang, Qin; Park, Bosoon; Kang, Rui; Wang, Zhen; Wang, Li; Chen, Quansheng

doi:10.1016/j.foodchem.2021.131100

Cited by 33 publications

(9 citation statements)

References 39 publications

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“…Tea infusions were individually presented in white porcelain bowls, and tea samples were blind-coded with random numbers. Then, panelists were instructed to smell and drink the tea infusions and pause for 30 s between the different samples [17,18]. Each sample was assessed three times via blind evaluation.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Qiao

Gui

et al. 2022

Molecules

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Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.

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Section: Sensory Evaluationmentioning

confidence: 99%

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Qiao

Gui

et al. 2022

Molecules

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“…PCA is one of the significant statistical techniques for chemometrics and applied to the food quality evaluation. PCA was frequently used to reduce the dimension of the original data by the orthogonal transformation of vector space, which can effectively extract relevant information from complex datasets ( 35 ). In this study, the influence of probiotic bacteria on the texture of goat yogurt during the whole storage at the refrigerated temperature was summarized using PCA ( Figure 3 ).…”

Section: Resultsmentioning

confidence: 99%

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

Yang

Zhang²,

Zhang³

et al. 2023

Front. Nutr.

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IntroductionGoat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable “goaty” flavor.MethodsIn this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidobacterium animalis (GYB), Lactobacillus casei (GYC) and Lactobacillus plantarum (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature.ResultsAll goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of L. acidophilus and L. casei were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0.DiscussionAmong all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of L. casei effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with L. casei is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.

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“…Recent studies have considered other applications such as the acquisition of information about d-prime values across sensory attributes [103], the analysis of the impact of treatments on a product's shelf life, the detection of correlations between studied responses [177], and the contribution of product positioning with correct approaches or strategies [30]. More comprehensive statistical techniques have emerged in recent litera-ture, including LASSO-PCA (least absolute shrinkage and selection operator, -principal component analysis) comprehensive evaluation for matcha sensory quality [178].…”

Section: Sensory Data Treatmentmentioning

confidence: 99%

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

Marques

Correia

Dinis

et al. 2022

Foods

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Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.

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Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality

Cited by 33 publications

References 39 publications

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

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