2019
DOI: 10.1111/joss.12494
|View full text |Cite
|
Sign up to set email alerts
|

Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Abstract: The sensory perception of six monofloral honey (vanilla fir, chestnut, pine, wild flower, orange blossom, wild thyme) was investigated using Flash profile sensory analysis, comparing Greek and Chinese subjects in combination with physicochemical and rheological properties. Chinese judges showed greater consensus agreement than the Greek for all samples except chestnut. The Chinese panel differentiated vanilla honey associated to granular texture and driven by thixotropic behavior. In relation to their familiar… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1

Citation Types

0
6
0

Year Published

2020
2020
2024
2024

Publication Types

Select...
9

Relationship

1
8

Authors

Journals

citations
Cited by 10 publications
(6 citation statements)
references
References 31 publications
(44 reference statements)
0
6
0
Order By: Relevance
“…Free choice profile and Flash Profile are alternative sensory techniques to QDA®, where each subject quantifies the perceived qualities of products using his or her own individual list of attributes and criteria (Oreskovich et al 1991;Heymann 1994). Both techniques have proved useful for describing and quantifying sensory differences among a wide range of foods lie dairy beverages (Arancibia, Costell, & Bayarri, 2011), biscuits (Tarancón, Sanz, Fiszman, & Tárrega, 2014), honey (Price, Tang, El Kadri, & Gkatzionis, 2019), tomato sauce (Bendini et al, 2017), and persimmon purees (Hernández-Carrión, Varela, Hernando, Fiszman, & Quiles, 2015) among many others.…”
Section: Introductionmentioning
confidence: 99%
“…Free choice profile and Flash Profile are alternative sensory techniques to QDA®, where each subject quantifies the perceived qualities of products using his or her own individual list of attributes and criteria (Oreskovich et al 1991;Heymann 1994). Both techniques have proved useful for describing and quantifying sensory differences among a wide range of foods lie dairy beverages (Arancibia, Costell, & Bayarri, 2011), biscuits (Tarancón, Sanz, Fiszman, & Tárrega, 2014), honey (Price, Tang, El Kadri, & Gkatzionis, 2019), tomato sauce (Bendini et al, 2017), and persimmon purees (Hernández-Carrión, Varela, Hernando, Fiszman, & Quiles, 2015) among many others.…”
Section: Introductionmentioning
confidence: 99%
“…Korean and American participants described the sensory properties of rice samples according to their traditionally accustomed cooking styles and rice dishes (Choi et al, 2018). As Greek panelists were familiar with honey and the high rate of honey consumption in Greece, they used considerably more descriptors than Chinese panelists to define the sensory properties of honey samples (Price et al, 2019). Studies to determine Perceived Sensory Quality by Ojeda et al (2021) showed that consumers were familiar with the cheese from their region and create a mental interpretation of the quality of local PDO cheese because of their continual experiences.…”
Section: Resultsmentioning
confidence: 99%
“…Flash profile involves ranking and discrimination by direct comparison of a simultaneously presented sample set and does not require consensual attributes [28]. It has been applied in many products such as jam, honey, cheese, and other dairy, in order to compare samples and/ or panels of different cultures [27,[29][30][31].…”
Section: Introductionmentioning
confidence: 99%