Sensory Analysis as an Analytical Laboratory Tool in Food Research

Pangborn, Rose Marie

doi:10.1007/978-94-011-7379-7_11

Cited by 10 publications

(5 citation statements)

References 49 publications

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“…The testing method was ad libitum mixing. In experimental psychology this method is called the method of average error or the method of adjustment (Pangborn, 1984). The subject receives a standard stimulus (ST) and her task is to manipulate the intensity of another stimulus (comparison stimulus; CO) so that it matches that of the ST.…”

Section: Testing Methodsmentioning

confidence: 99%

Recalling Taste Intensities in Sweetened and Salted Liquids

1996

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The effect of training on recalling taste intensities over 6 weeks was studied using an ad libitum mixing procedure. Subjects tasted sweet and salty standards labeled as "weak' and "strong' (3 and 8% sucrose in redcurrant juice; 0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetened and sweetened juice, and unsalted and salted broth, to produce taste intensities that corresponded to the standards. A minimum training (MT) group (n = 13) produced comparison stimuli by tasting and directly comparing with standards in one session only; an extensive training (ET) group (n = 13) did this in six sessions before producing comparison stimuli based on memory only at 1 h, 1 day, 1 week and 6 weeks. An upward bias (chemically determined concentrations of comparison stimuli exceeding those of standards) occurred at 1 day or 1 week in MT subjects for 'weak' and 'strong' sweetness, and for 'strong' saltiness, and sustained thereafter. The upward tendency was also observed in ET subjects but was significant only for 'strong' sweetness. It is important to recognize memory effects such as the one described, as they affect food perceptions and can be a major source of bias in sensory food research.

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Section: Testing Methodsmentioning

confidence: 99%

Recalling Taste Intensities in Sweetened and Salted Liquids

1996

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“…Therefore, looking at the sensory data, it can be observed that only few sensory attributes (integrity of shape, firmness, residual appearance, stickiness, and glossiness) fell into the correlation circle showing higher contribution to the PCs. Although the panel was trained well, the complexity of the neural mechanisms underlying individual sensory perception could explain the discrepancies in description of cosmetic products by each panellist [27]. On the contrary, all instrumental parameters, except yield point strain, had a high contribution to PCs.…”

Section: Discussionmentioning

confidence: 99%

Correlation between sensory and instrumental characterization of developed sunscreens containing grape seed extract and a commercial product

Yarovaya

Waranuch

Wisuitiprot

et al. 2022

Intern J of Cosmetic Sci

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Abtract Objective In the development of cosmetic products, sensory evaluation is an important step in determining consumer acceptance before it is released on a market but is often time‐consuming and costly. However, correlating sensory characteristics with instrumental parameters using multivariate techniques is a potential way to facilitate the development of cosmetic products. Methods Sunscreen formulations varied in the content of grape seed extract (GSE) and ultraviolet (UV) filters, and benchmark products were characterized using sensory descriptive analysis and instrumental analysis. Principal Component Analysis (PCA) was applied to the panel's performance data to study how well the panelists performed compared to each other and to find an association between rheological and textural instrumental parameters of cream samples. Further, applying Partial Least Squares (PLS) regression analysis, the association between sensory attributes and instrumental parameters was analyzed. In addition, a preference for the sensory properties of the studied sunscreen products that are important for consumers living in Southeast Asia was assessed by PLS. Results In this study, both the sensory and instrumental properties of all tested formulations were described well by PCA. The practicality of PLS was confirmed by an established correlation between sensory attributes from the categories of appearance (glossiness), pick‐up (integrity of shape, firmness, glossiness, stringiness), and after‐feel (glossiness, spreadability, stickiness) with both rheological and textural parameters. Although the instrumental analysis could not completely replace sensory evaluation, a described method applying PLS can be used as an additional cost‐effective and time‐saving method during the development of cosmetic products. Moreover, PLS revealed that sunscreens with a light texture and glossy appearance providing smooth skin after‐feel are likely to be preferred over the thicker formulations having a residual color appearance in Southeast Asia. Conclusion Until a universal model is created, the cosmetics developers and companies can apply a described method of determining sensory properties from the instrumental parameters of their own products. Future studies will be worth exploiting the applicability of the PLS regression model on instrumental datasets predicting sensory characteristics of other sunscreen products.

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“…There are two major objectives of any sensory test, which are considered almost central dogmas. The first is the analytical approach, when one wants to test either differences or intensities of attributes across the samples [ 64 ]. The second is the hedonic or preference approach, when the level of liking is measured, usually on a scale or with scores [ 65 ].…”

Section: The Aim Of Sensory Tests In Cereal Researchmentioning

confidence: 99%

Ancient Wheats—A Nutritional and Sensory Analysis Review

Roumia,

Kókai,

Mihály-Langó

et al. 2023

Foods

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The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.

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Sensory Analysis as an Analytical Laboratory Tool in Food Research

Cited by 10 publications

References 49 publications

Recalling Taste Intensities in Sweetened and Salted Liquids

Recalling Taste Intensities in Sweetened and Salted Liquids

Correlation between sensory and instrumental characterization of developed sunscreens containing grape seed extract and a commercial product

Ancient Wheats—A Nutritional and Sensory Analysis Review

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