DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING

Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free-Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.     

TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS

Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.
Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds "BET") of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.
In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.     

PHYSICAL AND SENSORY CHARACTERISTICS OF CAT LITTER1

Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed substantially in both physical and sensory properties. The crystal litters were noted for their small uniform size, high water holding capacity and clumpability. The recycled litter was most dusty and ammoniacal; whereas, the granule litter had an innately offensive odor. The alfalfa litter had superior odor control, but neither clumped nor dried well. The clay litters could be differentiated by pH, residual water, water holding capacity and could be classified as either perfumed and nonperfumed. Some of the perfumed litters became intensely perfumed when used and stored; whereas, the other perfumed litters behaved like the nonperfumed litters and became more offensive.     

EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS

This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.     

A REAPPRAISAL OF THE USE OF MULTIDIMENSIONAL SCALING TO INVESTIGATE THE SENSORY CHARACTERISTICS OF SWEETENERS

Previous investigations of the sensory characteristics of sweeteners using a multidimensional scaling (MDS) approach, have involved sweeteners which were not matched for sweetness. Under such circumstances, part of the estimated distance between sweeteners is attributable to sweetness differences. This detracts from the value of the consequent MDS space, when the main objective is usually to investigate sensory characteristics other than sweetness. In this study, the MDS approach was applied to sweetener solutions which were matched for sweetness with 5% sucrose. The direction of any residual sweetness differences was identified by including 1,3,5 and 7% sucrose solutions, all matched to equal viscosity, in the study. From the resulting three dimensional MDS sweetener space, it was evident that Dimension 1 was almost exclusively due to sweetness differences whereas Dimensions 2 and 3 were devoid of influence from sweetness and hence represent the sweeteners with respect to their other sensory characteristics.     

THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE

The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.     

SENSORY CHARACTERISTICS OF POTASSIUM LACTATE AND SODIUM CHLORIDE IN A MODEL SYSTEM

The objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin-based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.     

SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM

The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.     

SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF "BRESAOLA" FROM PODOLIAN YOUNG BULLS

Three muscles ( Semimembranosus, Quadriceps femoris, Adductor ) from Podolian young bulls (aged 18 months) were processed into bresaolas, which were compared with commercial products, in terms of sensory profile and preference expressed by consumers. Slope analysis was conducted to study the preference drivers. The preference of homogeneous groups of consumers and the relationships with sensory properties of bresaola were investigated using partial least squares (PLS) regression analysis. The products differed for several sensory properties, such as sweetness, flavor intensity ( P <  0.001), saltiness ( P <  0.01), peppered, seasoned and tenderness ( P <  0.05). The slope analysis showed that taste/flavor ( k =  0.86) and appearance ( k =  0.76) play an important role in orienting consumer preference, while texture ( k =  0.54) is less important. No general trend was found for product liking. Conversely, PLS regression clustered the consumers in homogeneous groups: one preferred the commercial products characterized by sensory properties such as peppered, saltiness, seasoned and marbling, another one was more oriented toward properties such as sweetness, odor and chewiness, which characterized Podolian bresaolas.

PRACTICAL APPLICATION

Partial least squares regression analysis clustered the consumers in homogeneous groups according to their liking: those preferring peppered, salty, seasoned and marbling bresaolas versus those oriented toward sweet and odorous products. In addition, the relationship between overall liking and attribute liking (appearance, taste/flavor and texture) was analyzed by linear regression analysis. This may be helpful in order to establish meaningful criteria for grading bresaolas and identify the particular attributes that move its acceptance (i.e., taste/flavor and appearance rather than texture).     

CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.
This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated.     

EFFECT OF FREEZING AND FROZEN STORAGE ON THE SENSORIAL CHARACTERISTICS OF LOS PEDROCHES, A SPANISH EWE CHEESE

The aim of the present work was to study the sensorial characteristics of Los Pedroches cheese after freezing, monitoring the effects of the speed and time of frozen storage. Changes were observed in the hardness, creaminess and eyes of cheeses after 3-months frozen storage. The paste hardened, becoming less creamy, and the number and size of the eyes decreased substantially. However, these attributes remained unchanged during storage periods of up to 9 months. Odor, flavor intensity, acidity and grainy were modified as a consequence of frozen storage. The speed of the freezing process only affected the grainy of the cheese; this was greater in slowly-frozen cheeses.