FLAVOR PROPERTIES OF PLAIN SOYMILK*

A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of “fresh” and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty‐eight attributes were identified in the SMs studied. However, findings indicate that the main differences are a consequence largely of the presence of certain attributes that are either infrequently present or unique to a specific product. Thus, sensory evaluation of SM needs to include a review of samples to ensure that all attributes are documented prior to evaluation, or use a method that allows the addition of attributes during testing.     

IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS

Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing‐related off‐flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave‐associated off‐flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity.     

COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS

Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes.

PRACTICAL APPLICATIONS

Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies.     

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

ABSTRACT

A lexicon describing the flavor characteristics of beef across different cuts, grades, and cooking temperatures and methods was developed. Four major cuts of the United States Department of Agriculture (USDA) quality grade beef were cooked to five endpoint temperatures using braising, broiling (oven broiling and electric charbroiling), roasting and grilling (indoor and outdoor grilling). Six highly trained panelists identified and defined a total of 38 aroma and flavor characteristics in 176 beef samples. Beef identity, brown/roasted, bloody/serumy, metallic, fat‐like, overall sweet, sour aromatics and five tastes were present in practically all samples. Other attributes were present only in certain samples, depending on either the sample group or the cooking method/endpoint temperature combination used. This lexicon potentially offers the beef industry a standard tool to identify and quantify flavor attributes as impacted by temperature, cooking method, aging process, storage time, diet regime, packaging, USDA quality grades, etc.

PRACTICAL APPLICATIONS

Until now, the beef industry's main focus has been to assess beef tenderness and juiciness, with an emphasis on ways to improve beef texture. Meat companies and academic institutions have been using the 1995 American Meat Science Association guidelines to assess the flavor of beef, which are not comprehensive. Recent work has focused on flavor, and the industry needs a standardized flavor lexicon that can be used for many projects. It is important for the industry to be able to systematically identify and quantify flavor attributes that drive consumer acceptance.     

A COMPARISON OF METHODS FOR EVALUATING THE PERFORMANCE OF A TRAINED SENSORY PANEL1

Cluster analysis, consonance analysis, principal component analysis (PCA) and the GRAPES program (Schlich 1994) were compared for the evaluation of panel performance. Ten judges evaluated 25 Merlot wines for 24 color, aroma and flavor attributes. Cluster analysis grouped similar judges. PCA identified judges according to their attribute use. Consonance analysis determined a numerical index for attribute agreement and the GRAPES program compared judges in their use of the scale, reliability, discrimination and disagreement. Three of the four techniques provided a graphical representation of similarities and differences between judges. Methodologies were best used in conjunction with one another. Ultimately the application of these tools will serve to improve the quality of sensory evaluations.     

Hull split date and shell seal in relation to navel orangeworm (Lepidoptera: Pyralidae) infestation of almonds

Hull split date, shell seal, and navel orangeworm, Amyelois transitella (Walker) (Lepidoptera: Pyralidae), infestation data for 19 varieties of almonds, Prunus dulcis (Mill.) D.A. Webb, were analyzed to determine the relationship of shell seal and hull split date on A. transitella infestation. Data for all varieties were collected from three University of California regional almond variety trials from 2003 to 2005, with a total of 8,550 nuts evaluated. A significant negative relationship was found between percentage of shell seal and percentage of navel orangeworm infestation, with lower percentage of shell seal correlating to higher percentage of infestation. Similarly, hull split date was negatively correlated with percentage of infestation, with later splitting varieties trending toward lower percentage of infestation. Although there are outlying varieties, hull split and shell seal are indeed significant components in varietal differences in almond navel orangeworm infestation. Understanding such factors gives insight into both the predictive value of almond characteristics related to navel orangeworm damage as well as other potential indicators.     

Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro

The rate of almond breakdown during gastric digestion may be influenced by structural changes that occur during roasting. The primary objective of this study was to investigate in vivo physical property changes of raw and roasted almonds during gastric digestion, using the growing pig as a model for an adult human. Seventy two male pigs were fed a meal of raw or roasted almonds and digested samples were taken 20, 60, 180, 300, 480, and 720 min after meal consumption from the proximal and distal stomach regions. Particle size distribution, rheological flow behavior, and textural attributes of gastric digesta were measured. Particle size distributions were fit to the Rosin-Rammler function to determine the median particle diameter (x₅₀) and distribution spread (b) parameters. Median particle diameter was statistically influenced by stomach region (p?<?0.0001). Evidence of gastric sieving was observed by an increased median particle diameter and narrower distribution spread in the distal region. To elucidate on textural changes of diced almonds during digestion, an in vitro study was conducted in a static gastric environment. Results indicated that a majority of textural changes occurred during the first hour of digestion, a trend unobserved in the in vivo trial. No significant differences in physical property changes were observed between raw and roasted almonds during gastric digestion in vivo as measured by particle size distribution, textural attributes, and rheological flow behavior. This suggests that raw and roasted almonds break down at a similar rate in the gastric environment.