Sensory Evaluation Problems of the Food Industry

Amerine, M. A.; Pangborn, Rose Marie; Roessler, Edward B.

doi:10.1016/b978-1-4832-0018-7.50005-2

Cited by 96 publications

(112 citation statements)

References 52 publications

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“…The paired comparison method (17) was used to compare six concentrations of NaCl, which were 0.1, 0.2, 0.3, 0.4, 0.5, and 0.6 %, with solutions of 1% SGMPSAEs at room temperature. Panelists compared two pairs during each 10 min evaluation period.…”

Section: Methodsmentioning

confidence: 99%

“…The percentage of the participants who perceived NaCl as saltier than solutions of 1% SGMPSAEs was recorded. The relative saltiness of SGMPSAEs was calculated using the proportional method (17). …”

Section: Methodsmentioning

confidence: 99%

“…1)Mean±SD (n=4).2)Mean values with the same letter in the same column are not significantly different.3)Relative saltiness was compared to NaCl and calculated by the Amerine et al method (17). …”

Section: Figmentioning

confidence: 99%

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Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

Shin

Lee

2013

JFN

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The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

Shin

Lee

2013

JFN

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“…A TIME-INTENSITY (T-I) TEST is defined as "the measurement of the rate, duration and intensity of stimulation by a single stimulus" (Amerine et al, 1965). Neilson (1957) first developed and reported time-intensity (T-I) flavor relationships.…”

Section: Introductionmentioning

confidence: 99%

Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations

Ott

Edwards

Palmer

1991

Journal of Food Science

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This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time-intensity (T-I) sensory technique. Alitamc was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration fP

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“…Organoleptic evaluations were performed according to AMERINE et al [31]. For the comparison of the odour character of the original sample of yeast autolysate two-tailed pair-comparison test was used.…”

Section: Organolep T Ic Evaluationsmentioning

confidence: 99%

Flavour significant compounds in yeast autolysate Gistex X‐II powder. Part I. Acidic fraction

Davı́dek

Hajšlová

Kubelka

et al. 1979

Nahrung

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Basic informations about the composition of yeast autolysate GistexLX-11-powder were obtained. The representative sample of volatile flavour-significant compounds was isolated. There were 29 substances identified in the acidic fraction of the isolate and the odour of this fraction was organoleptically evaluated. The organoleptic properties were mainly influenced by the presence of lower fatty acids and phenylacetic and 3-phenylpropionic acids. Two sulphur-containing heterocyclic acids, i. e. 2-thiophenecarboxylic and 5-methyl-2-thiophenecarboxylic acids were identified for the first time as volatile constituents of foodstuffs. Flavour properties of these two and other 6 sulphur-and oxygen-containing heterocyclic acids were evaluated and their mass spectra are presented.Hydrolyzed vegetable proteins have been widely used for flavouring of many foodstuffs [l]. There are various types of these products that can be divided into 2 groups. First, chemical hydrolyzates produced mainly by hydrochloric acid hydrolysis, second, enzymic hydrolyzates (shoyu, yeast autolysates, etc.).A great number of studies has paid attention to flavour-significant compounds contributing to the typical flavour of Japanese shoyu [2-41. NONUMURA et al. HOUGH et al. [16] studied the biochemical changes occurring during yeast autolysis. They described the principle hydrolytic enzymes splitting the main components of yeast cells, i.e. proteins, saccharides and nucleic acids.This study was undertaken in order to receive some additional informations about flavoursignificant components of yeast autolysates. Experimental Material and rejerence compoundsYeast autolysate Gistex X-I1 powder (Koninklijke Netherlandsche Gist-en Spiritusfabriek N.V., Delft, Holland). The following heterocyclic acids were synthesized: 2-thiophenecarboxylic acid [17, 181, 5-methyl-2-thiophenecarboxylic acid [19, 201, 2-thienylacetic acid [21], 5-methyl-2-thienylacetic acid [2 I], 3-(2-thienyl) propionic acid [20,22],2-furylacetic acid [23-251, 5-methyl-2-furylacetic acid [23, 261. Other chemicals were obtained from Lachema n.p., Brno, Czechoslovakia. ApparatusA gas chromatograph Chrom 4 equipped with a flame ionization detector (Laboratorni piistroje n.p., Praha, Czechoslovakia), a LKB 9000 mass spectrometer (LKB Producter AB, Stockholm, Sweden). MethodsIsolation of flavour-signljkant compounds 8000 g of the yeast autolysate were mixed with sand and all the portions, 1000 g each, were extracted in a SOMLET apparatus with diethyl ether for 52 h. The combined extracts were dried over anhydrous sodium sulphate and concentrated to 100 ml using a Snyder column. Acidic fraction90 ml of the above mentioned diethyl ether solution were extracted with five 20 ml portions of 5 7; sodium bicarbonate, the extract was evaporated under vaccum nearly to dryness, acidified with hydrochloric acid to pH 0.5 and extracted again with five 20 ml portions of diethyl ether. The combined extracts were dried with anhydrous sodium sulphate and concentrated as above to 1 ml.One half of the obtained...

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Sensory Evaluation Problems of the Food Industry

Cited by 96 publications

References 52 publications

Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations

Flavour significant compounds in yeast autolysate Gistex X‐II powder. Part I. Acidic fraction

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