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.     

The chemical interactions underlying tomato flavor preferences

Although human perception of food flavors involves integration of multiple sensory inputs, the most salient sensations are taste and olfaction. Ortho- and retronasal olfaction are particularly crucial to flavor because they provide the qualitative diversity so important to identify safe versus dangerous foods. Historically, flavor research has prioritized aroma volatiles present at levels exceeding the orthonasally measured odor threshold, ignoring the variation in the rate at which odor intensities grow above threshold. Furthermore, the chemical composition of a food in itself tells us very little about whether or not that food will be liked. Clearly, alternative approaches are needed to elucidate flavor chemistry. Here we use targeted metabolomics and natural variation in flavor-associated sugars, acids, and aroma volatiles to evaluate the chemistry of tomato fruits, creating a predictive and testable model of liking. This nontraditional approach provides novel insights into flavor chemistry, the interactions between taste and retronasal olfaction, and a paradigm for enhancing liking of natural products. Some of the most abundant volatiles do not contribute to consumer liking, whereas other less abundant ones do. Aroma volatiles make contributions to perceived sweetness independent of sugar concentration, suggesting a novel way to increase perception of sweetness without adding sugar.     

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).     

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.     

Food perception with age and its relationship to pleasantness

Differences between elderly subjects (n = 46, 61-86 years) and young subjects (n = 36, 18-25 years) in food perception and food liking were investigated. Intensity and liking ratings were assessed for custard dessert, in which flavor enrichment, textural change, and irritant addition were incorporated as strategies to compensate for sensory losses with increasing age. The sensory acuity (taste, olfaction, irritation, chewing efficiency) of both young and elderly subjects was measured with the help of different sensitivity tests. The elderly perceived the custards differently from the young, mainly as less intense in flavor (cherry/vanilla) and less intense in creaminess/swallowing effort. Several of the observed interaction effects were different for the elderly and the young. The majority of these differences manifested as lower intensity slopes for the elderly. Losses in sensitivity to taste and to olfactory and trigeminal stimuli as well as a reduced chewing efficiency were observed on average for the elderly compared with the young. Furthermore, subgroups of the elderly were observed in which the compensatory strategies flavor enrichment, textural change, and irritant addition led to an increase in food liking. However, these subgroups did not differ in their sensory acuity. The present study does not support the assumption that age-associated changes in food perception-caused by losses in sensory acuity-inevitably reduce the food liking of the elderly.     

NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT–SOY BEVERAGE FORMULATIONS

Mixture design and pilot‐plant scale processing protocol were developed to obtain the best chocolate‐flavored peanut–soy beverage formulation. Twenty‐eight formulations were evaluated for nutritional (lysine content), physical (viscosity [η], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut‐based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ?8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (?6 and ?7) and a soy flour formulation (?14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively.     

WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCES

Consumers differ dramatically in their sensory preferences for products. This paper assesses the relative importance of appearance, taste/flavor and texture as characteristics that drive acceptance for a complex pie product. The paper classifies consumers as being driven by one or more sensory attributes in their judgment of product quality. To do so, each consumer's liking rating is regressed against each separate attribute liking. The coefficient (M) of the linear equation "Overall Liking = M (Attribute Liking) + B" measures the relative importance of the sensory attribute as a driver of overall quality.     

SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS

This study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel ( n =56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most ( p <0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked 'taste' as the most important characteristic influencing their purchase intent, followed by textural features, 'price' and 'appearance' . The 'healthy image' aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.     

Fruit quality attributes of blackberry (<Emphasis Type="Italic">Rubus sanctus</Emphasis>) mutants obtained by <Superscript>60</Superscript>Co gamma irradiation

Blackberry mutants were induced by the irradiation of blackberry shoots with 5 kilo radians of cobalt (⁶⁰Co) gamma irradiation. Seven mutant plants demonstrating improved plant growth properties were selected for evaluation of the fruit quality characteristics, such as size, shape, color, firmness, soluble solids content, juice acidity, nutritive value (e.g. ascorbic acid) and overall fruit flavor. The organoleptic properties, including texture, firmness, flavor, sweetness, acidity, color, and overall fruit flavor, were evaluated by a consumer panel. The results indicated that irradiation induced changes in some of the quality parameters of blackberry fruits, as well as increased the fruit shelf-life.     

Evaluation of andrographolide-based analogs derived from Andrographis paniculata against Mythimna separata Walker and Tetranychus cinnabarinus Boisduval

To discover new natural-product-based pesticides, we structurally modified andrographolide, a labdane diterpenoid isolated from Andrographis paniculata, and stereoselectively prepared a series of 12α-(substituted)benzylamino-14-deoxyandrographolide derivatives (I–V). Three-dimensional structures of compounds 3c, 3d, IIIa and IIIb were further determined by single-crystal X-ray diffraction. Compounds IIa (R¹ = n-C₃H₇, R² = PhCH₂) exhibited more promising insecticidal activity against Mythimna separata than toosendanin. Compounds 3a (R¹ = H), Ib (R¹ = H, R² = 4-ClPhCH₂), and IVa (R¹ = 4-ClPh, R² = PhCH₂) showed potent acaricidal activity against Tetranychus cinnabarinus.     

SENSORY EVALUATION OF VANILLA-DAIRY DESSERTS BY REPERTORY GRID METHOD AND FREE CHOICE PROFILE

“Natillas” are semisolid dairy desserts widely consumed in Spain, with notable differences existing between commercial brands in their composition and sensory and physical properties. The repertory grid method, in conjunction with the free choice profile (FCP), was used to provide data on how consumers perceived eight commercial “natillas” samples. The most frequent terms used were: vanilla flavor, sweetness, consistency and liquid texture as described by 77, 67, 57 and 53% of the consumers, respectively. A three‐dimensional solution was chosen. Dimension 1 accounted for 27.23% of variance and separated the samples largely by yellow‐color intensity and consistency. Dimension 2 (15.88%) was mainly related to the visual attributes of texture, creaminess and different notes of flavor. The third dimension (11.34%) was related to structural‐texture attributes, orange‐yellow color and acid and artificial flavors. The assessors plot showed two clusters. Analysis of each group data revealed differences in their perception of sample variation, mainly regarding texture and color.     

Design,synthesis and biological evaluation of six dinuclear platinum(II) complexes

Six dinuclear platinum(II) complexes with a chiral tetradentate ligand, (1R,1′R,2R,2′R)-N¹,N^1′-(1,4-phenylenebis(methylene))dicyclohexane-1,2-diamine, have been designed, synthesized and characterized. In vitro cytotoxicity evaluation of these metal complexes against human A549, HCT-116, MCF-7 and HepG-2 cell lines have been carried out. All compounds showed antitumor activity to HepG-2, HCT-116 and A549. Particularly, compounds A1 and A2 exhibited significant better activity than other four compounds and A2 even showed comparable cytotoxicity to cisplatin against HepG-2 cell line.     

Sensory evaluation of fruit quality and nutritional composition of 20 breadfruit (Artocarpus, Moraceae) cultivars

Twenty breadfruit cultivars growing in afield genebank at Kahanu Garden, National Tropical Botanical Garden, Hana, Maui, Hawaii, were evaluated for sensory attributes and nutrient composition. A taste panel scored eight flavor/aroma attributes, five textural attributes, and color. There were significant differences (P ≤ 0.01) in aroma, visual texture, flavor intensity, sweetness, starchiness, moistness, stringiness, firmness, and color. The greatest differences were in color and texture. Nutrient analyses showed significant differences (P ≤ 0.05) for energy, carbohydrates, ash, crude protein, potassium, magnesium, sodium, iron, copper, and zinc. Considering the versatility of breadfruit as a food, its ease of production, and its nutritional value, the numerous good quality flavorful cultivars available should be more widely grown for sustainable agriculture and food security.     

Validation of a PCR test to predict the presence of flavor volatiles mesifurane and γ-decalactone in fruits of cultivated strawberry (<Emphasis Type="Italic">Fragaria</Emphasis> × <Emphasis Type="Italic">ananassa</Emphasis>)

Flavor improvement is currently one of the most important goals for strawberry breeders. At the same time, it is one of the most complex traits to improve, involving the balanced combination of several desired characteristics such as high sweetness, moderate acidity, and the appropriate combination of aroma compounds that are beginning to be delineated in consumer tests. DNA-informed breeding will expedite the selection of complex traits, such as flavor, over traditional phenotypic evaluation, particularly when markers linked to several traits of interests are combined during the breeding process. Natural variation in mesifurane and γ-decalactone, two key volatile compounds providing sweet Sherry and fresh peach-like notes to strawberry fruits, is controlled by the FaOMT and FaFAD1 genes, respectively. In this study, we have optimized a simple PCR test for combined analysis of these genes and determined a prediction accuracy above 91% using a set of 71 diverse strawberry accessions. This high accuracy in predicting the presence of these important volatiles combined with the simplicity of the analytical methodology makes this DNA test an efficient tool for its implementation in current strawberry-breeding programs for the selection of new strawberry cultivars with superior flavor.     

Synthesis,properties and structure of hexaaquo-tris(N,N-dimethylformamide)-lanthanide trifluoromethanesulfonates

The compounds of general formula [Ln(DMF)₃- (H₂O)₆](CF₃SO₃)₃ (Ln = LaEu, Tb, Dy) were synthesized and characterized by microanalysis, conductance measurements, IR absorption (Nd³⁺) and emission (Eu³⁺) spectra. The crystal structure of the neodymium compound was determined by X-ray diffraction techniques. The compound crystallizes in the triclinic system, space group P1, a = 8.589(4), b = 11.222(2), c = 12.271(2) Å, α = 56.83(2), β = 62.13(2), γ = 75.14(2)°, V = 875.2 ų, M = 918.4, Z = 1, D_c = 1.73 g cm⁻³, λ(Mo Kα) = 0.71073 Å, μ = 1.65 mm⁻¹, F(000) = 456, R = 0.056, R_w = 0.057, for 2979 independent reflections with I > 3σ(I). Nd³⁺ is coordinated to the oxygen atoms of six independent water molecules at a mean distance NdO = 2.52(1) Å, and to the oxygen atoms of three independent DMF groups at a mean distance NdO = 2.40(2) Å. The coordination polyhedron is a tricapped trigonal prism of point symmetry C_3v.     

Synthesis and 2D-QSAR study of dispiropyrrolodinyl-oxindole based alkaloids as cholinesterase inhibitors

In this work, we describe the regioselective synthesis of some new dispiro[indene-2,3′-pyrrolidine-2′,3″-indoline]-1,2″(3H)-dione 4-29 attributable to the previously described methods. All the new chemical entities were assessed in-vitro as inhibitors of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes; while no significant inhibitory activity for the tested compounds were assigned on AChE, compounds 4, 27, 29, 28 and 15 were the most active against BChE enzyme with IC₅₀ = 13.7 µM, 21.8 µM, 22.1 µM, 22.9 µM and 24.9 µM respectively compared to Donepezil (IC₅₀ = 0.72 µM). Compound 4 was found to have a mixed type mode of inhibition, the bioactivity of the new chemical entities (N = 26, n = 5, R² = 0.893, R² cvOO = 0.831, R² cvMO = 0.838, F = 33.32, s² = 0.003) was elucidated via a statistically significant QSAR model utilizing CODESSA-Pro software that validated the observed results.     

Efficiency of genomic selection with models including dominance effect in the context of Eucalyptus breeding

We developed a simulation study to test the efficiency of genomic selection (GS) in the case of Eucalyptus breeding. We simulated a recurrent selection scheme for clone production over four breeding cycles. Scenarios crossing broad sense heritabilities (H ²?=?0.6 and 0.1) and dominance to additive variance ratios (R?=?0.1; 0.5; and 1) were compared. GS was performed with 1,000 SNPs and 22 QTLs per Morgan and tested against phenotypic selection (PS) based on best linear unbiased prediction of parents and clones. When the training population was made up of the first cycle progeny tests and the candidate populations were the progeny tests of three successive cycles, GS accuracy decreased with breeding cycles (e.g., from 0.9 to 0.4 with H ²?=?0.6 and R?=?0.1), whereas PS presented constant performances (accuracy of 0.8 with H ²?=?0.6 and R?=?0.1). When the training population set was updated by associating data of previous cycles, GS accuracy was improved from 25 % to 418 %, especially with H ²?=?0.1. The GS model including dominance effects performed better in clone selection (genotypic value) when dominance effects were preponderant (R?=?1), heritability was high (H ²?=?0.6 and with an updated training set), but no improvement was detected for parent selection (breeding value). The genetic gains over cycles were lower with the GS method without updating the data set but, with an updated training set, were similar to PS. However, the genetic gain per unit time with GS was 1.5 to 3 times higher than with PS for breeding and clone populations. These results highlight the value of GS in Eucalyptus breeding.