SELECTION OF ATTRIBUTES FOR THE SENSORY EVALUATION OF ANCHOVIES DURING THE RIPENING PROCESS

Anchovy semipreserves are elaborated in Mediterranean countries with ripened Engraulis encrasicolus obtained by a traditional process. In order to identify those sensory attributes that are most useful as indicators of the ripening stage of Engraulis encrasicolus we performed sensory analyses of anchovy samples obtained at intervals throughout the ripening process. The resulting 90 × 44 sample-by-attribute matrix was analyzed by principal components analysis, leading to the selection of 11 attributes that are reliable indicators of ripening stage and spoilage. The attributes chosen were gray color of the external side; red color of the external side, internal side and backbone mark; the odors Iberian ham and fish meal; the flavors anchovy and bitter; and the texture attributes firmness and juiciness.     

SELECTED AND STANDARDIZED VALUES OF SUPRATHRESHOLD ODOR INTENSITIES FOR 110 SUBSTANCES

The suprathreshold olfactory intensity of pure substances canbe expressed as a function of three biological parameters characteristicof each substance. These parameters are: the detection threshold, the slope ofperceived intensity versus concentration in log. log. coordinates,and a ceiling to this slope of either physical or biologicalorigin. This study represents an attempt at compiling thresholds, intensityslopes and slope limits determined by many authors, and theselection and standardization of these data based on objectivecriteria. The selected results include 110 slopes, 124 thresholds,78 biological limits and 110 physical limits.     

SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING

The aim of this work was to select a competent sensory panel considering its ability to describe ewes milk cheese sensory properties. The panelists evaluated the sensory characteristics of several ewes milk cheeses in terms of odor, flavor and texture. The performance of judges was assessed taking into account the following aspects: (1) individual discriminatory ability and reproducibility for each sensory attribute; (2) group discriminatory ability and reproducibility and agreement between judges for each attribute; (3) panel homogeneity; (4) panel consonance; and (5) overall panel discriminatory ability. The panel performance was checked with a set of statistical procedures. The results obtained by the selected group were better than the initial panel from the point of view of discriminant power, reproducibility and agreement. The suggested method can be easily applied in routine control of assessors performance and to discover deviant behavior or differences in individual perception of the samples.