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

Price, Elliott J.; Tang, Rishi; Kadri, Hani El; Gkatzionis, Konstantinos

doi:10.1111/joss.12494

Cited by 13 publications

(12 citation statements)

References 31 publications

(44 reference statements)

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“…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%

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Koukoumaki

Giannoutsos

Devanthi

et al. 2022

International Journal of Food Science

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Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L ∗ ) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.

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Section: Introductionmentioning

confidence: 99%

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Koukoumaki

Giannoutsos

Devanthi

et al. 2022

International Journal of Food Science

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“…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%

Viscosity decay of hydrocolloids under oral conditions

Laguna

Manickam

Arancibia

et al. 2020

Food Research International

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The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva. Sensory properties of purees were described using the Flash Profile technique by a group of 13 panellists. Oral viscosity decay of systems was modelled using a second order structural kinetic equation that included three parameters: initial viscosity, rate of breakdown, and viscosity at equilibrium. Although they had the same initial viscosity, the structural breakdown of the purees in oral conditions varied, depending on the second thickener used. The structure of purees containing xanthan and λ-carrageenan were more resistant under oral conditions exhibiting a slow and smaller breakdown. In contrast, purees containing only starch showed a rapid and large decay because of the complete structure breakdown by amylase. For puree containing CMC, there was also a rapid decrease, but smaller than starch, indicating that part of the structure remained after digestion. Texture sensations freely described by assessors varied according to two main sensory dimensions, that were clearly related to the structural breakdown parameters. As expected, the dimension of thickness (from watery and liquid to thick and viscous) separated base purees from thickened purees and was related to the initial viscosity. The smoothness dimension (from rough and lumpy to the smooth and creamy) was related to the viscosity at equilibrium indicating that after the oral digestion, the characteristics of the remaining structure can explain differences in complex attributes of semisolid systems such as smoothness and creaminess.

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“…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%

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Elmacı

Gök

Tokuşoğlu

2022

Food Processing Preservation

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Coffee beverages consumed hot or cold are one of the important beverages throughout the world because of their unique taste and aroma, physiological effects, and health benefits. Roasted and grounded coffee beans are brewed with different extraction techniques. The aroma and flavor of coffee beverages are influenced by complex reactions formed during processing. Studies showed that the roasting process is effective on the aroma, taste, and color of coffee beverages (Kitzberger et al., 2014). The time and temperature of the roasting process are used to categorize light, medium, and dark roast coffees (Vignoli et al., 2014). Various complex chemical reactions comprising Strecker degradation, Maillard reactions, oxidation, carbohydrate caramelization, degradation of polyphenols, and development of aroma compounds formed during the roasting of coffee beans (Wongsa et al., 2019). Roasting time and temperature of coffee beans are effective in the production of phenols with

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

Cited by 13 publications

References 31 publications

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Viscosity decay of hydrocolloids under oral conditions

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

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