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PubMed1996

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.

The performance of several lactobacilli strains isolated from naturally fermented sausages as starter cultures was evaluated. Microbiological, physical and chemical changes, in addition to sensorial aspects were studied. From the 12 different strains tested, 10 were capable of leading the fermentation in every batch throughout the process. The monitoring of the inoculated strains was easily carried out by plasmid profiles and by checking the pH rate drop of the sausages, which was slower for the non-inoculated lots. Treatment using natural fermentation resulted in a product where hydrogen sulphide odours, which could be related to the higher content of Enterobacteriaceae throughout the ripening process, diminished its overall acceptability. The lots seeded with different L. sake strains were found to be low in acid in sensory evaluation, correlating with a low lactic acid content. In contrast, the L. plantarum lot gave rise to an overacidified product related to having the highest amount of lactic acid at the end of the process. As a general rule lactobacilli strains isolated from meat origins are good candidates as starter cultures in the manufacture of dry-fermented sausages and produce satisfactory products depending on the specific strains used more than on the species.

Fermentation↗
PubMed1999

Relationships between volatile production, fruit quality, and sensory evaluation in Granny Smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis.

Aroma compounds, quality parameters, and sensory evaluation of Granny Smith apples were analyzed after 3, 5, and 7 months of cold storage in three controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide were held at 1, 2, and 3%. During poststorage ripening, the apples were kept at 20 degrees C for 1, 5, and 10 days before analytical measurements were made. The highest volatile emission was obtained after 5 months of storage in all CA treatments, reaching its highest value when a low-oxygen CA (LO) was used. Ultralow-oxygen CA (ULO) showed the highest ability to maintain apple firmness. The correlation among analytical and sensory parameters suggests that ethyl 2-methylbutyrate, 1-butanol, pentyl acetate, and tert-butyl propionate are the aroma compounds with the highest influence in the sensorial score. Concerning CA treatments, LO and ULO appear to be very valuable technologies for maintaining the sensorial quality even after 7 months of storage.

Alcohols↗
PubMed2002

Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose.

The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions differing in oil volume fraction (0.05/0.5), emulsifier type (sucrose stearate/modified potato starch), and homogenization pressure (100/300 bar). Fat content strongly affected the release of linalool, but it was not as critical a factor in the release of the more polar compound, diacetyl. A slight effect of the emulsifier type on the release of aromas was observed with sensory and gas chromatographic methods. The reduced droplet size, resulting from higher homogenization pressure, enhanced the release of linalool but had no effect on diacetyl. Sensory and gas chromatographic methods detected aroma changes quite similarly. The electronic nose was capable of detecting only the effect of fat on linalool.

Acyclic Monoterpenes↗
PubMed1992

Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable.

Biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. The final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. Sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. The acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7.5% colocasia leaf powder and raw mix were equally acceptable as shown by the analysis of variance.

Bread↗
PubMed2004

Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits.

A study was conducted to determine the acceptability of porridge developed from various proportions of soy and sorghum. Partially defatted soydhal was soaked in four salt solutions namely, sodium carbonate, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. Soaked dhal was dried and made into grits. Soy and sorghum grits were mixed in three proportions i.e. 10:90, 20:80 and 30:70 to develop nutritious porridge. Porridge prepared from wheat grits served as a control. The sensory evaluation of the developed porridge was done using a 9-point hedonic scale. Porridge prepared using sodium carbonate soaked soydhal was found to fall in the 'like slightly' category whereas other three types of porridges as well as control porridge were 'liked moderately' by the panellists. Nutritional evaluation of the developed porridge demonstrated that protein, fat, crude fibre and ash contents increased significantly (P < 0.05) as the level of soy was increased from 10 to 20 and 30 per cent.

Edible Grain↗
PubMed2004

Identification and sensory evaluation of volatile compounds in oxidized porcine liver.

Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor.

Animals↗
PubMed2001

Development and sensory evaluation of soy milk based yoghurt.

Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9 degrees Brix was homogenised under pressure (17 MPa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. The yoghurts were evaluated in terms of sensory quality, pH, titrable acidity, phytic acid and oligosaccharides: A yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. Lactobacillus bulgaricus and Streptococcus thermophilus did not produce phytases and alpha-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process.

Carbohydrates↗
PubMed1999

Painful and painless peripheral sensory neuropathies due to HIV infection: a comparison using quantitative sensory evaluation.

In order to characterize further, sensory disorders due to HIV-induced distal symmetrical polyneuropathy (DSPN), we compared quantitative sensory testing (QST) and electrodiagnostic parameters in patients presenting with painful or painless DSPN. Forty HIV patients with DSPN were studied and compared with ten seronegative control subjects: 15 patients presented with pains (spontaneous and/or evoked) in the lower limbs and 25 patients, matched for age, sex, duration of HIV and CD4 count, had non-painful symptoms (i.e. paresthesia). QST and nerve conduction studies (NCS) were performed on the lower limbs. von Frey hairs and a thermotest device were used to determine the mechanical- and thermal-, detection and pain thresholds. The responses elicited by suprathreshold thermal and mechanical stimuli were measured on a visual analog scale (VAS), to evaluate hyperalgesia. NCS were not significantly different between the two groups of patients. Thermal and mechanical detection thresholds, as well as the thermal pain threshold were significantly, and similarly, increased in both groups of patients as compared with the normal control subjects. Responses to suprathreshold thermal stimuli were similar in patients and control subjects. In contrast, mechanical pain thresholds were significantly decreased (mechanical allodynia) and responses to suprathreshold mechanical stimuli significantly increased (mechanical hyperalgesia) in the pain, but not in the painless patients. The intensity of mechanical allodynia/hyperalgesia was correlated with the intensity of spontaneous ongoing pain. We conclude that patients with DSPN are characterized by thermal, mechanical and electrophysiological deficits, suggestive of alterations in both small and large peripheral nerve fibers. Patients with a painful neuropathy present with static mechanical allodynia/hyperalgesia, suggestive of a selective alteration in the processing of mechanoreceptive signals, which might have a significant role in the pathophysiology of spontaneous and evoked pains in these patients.

Acquired Immunodeficiency Syndrome↗
PubMed1998

Evaluating sensory conflict and postural instability. Theories of motion sickness.

Two experiments were carried out to evaluate the sensory conflict and the postural instability theories of motion sickness. The central hypothesis of sensory conflict theory is that motion sickness is caused by conflict between the current pattern of sensory inputs about self-movement and the pattern that is expected on the basis of previous experience. A subsidiary hypothesis is that the degree of motion sickness is proportional to the magnitude of sensory conflict. The central hypothesis of postural instability theory is that motion sickness is caused by loss of postural control. A subsidiary hypothesis is that the degree of motion sickness is proportional to amount of postural instability, which can be manipulated by physical restraint. In both experiments there were two levels of sensory conflict and two levels of postural restraint. Dependent variables were latency of onset and severity of motion sickness. The widespread occurrence of motion sickness in both experiments clearly confirmed the main hypothesis of sensory conflict theory. The results from Experiment 1, that there was significantly more motion sickness in the restrained condition, and from Experiment 2, that there was no significant difference in symptoms between the two restraint conditions, provide no support for the subsidiary hypothesis of postural instability theory. Evidence relating to the subsidiary proposition of sensory conflict theory was inconsistent.

Adolescent↗
PubMed1991

Chemical, microbiological and sensory evaluation of a dried salted product produced from sardines (Sardinops caerula) and cereals.

The chemical, microbiological and sensory stability of a dried salted product prepared from sardines and cereals was evaluated during a 12-week storage period. The product is named NUTRIPEZ and was produced in 20 kg/lots, both with and without smoke treatment. The product was stored under both tropical and room conditions in Mexico City, and packaged in two types of flexible packaging. Rancidity analyses were done by the peroxide value, TBA test and sensory evaluation. The results demonstrated that both the smoking of the product and the cellopolyal packaging, offered the best protection against oxidation.

Analysis of Variance↗
PubMed2003

Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations.

Fish oils extracted from marinated herring (frozen and unfrozen) byproducts and maatjes herring byproducts were evaluated on their chemical and sensory properties. The obtained crude oils had very low content of copper (<0.1 mg/kg oil), and iron values were 0.8, 0.1, and 0.03 mg/kg oil, respectively, for oil from maatjes and frozen and fresh byproducts. For the maatjes oil, a much lower value was found for alpha-tocopherol compared to the other oils. Storage stability results showed that the oils behave differently. Secondary oxidation products were measured for fresh oil, while for the maatjes and frozen byproducts' oil, tertiary oxidation products were detected. Over storage time, the maatjes and frozen byproducts' oils became more intense in odor, correlating positively at the end with sensory attributes of train-oil, acidic, marine and fishy. The best correlation between sensory and chemical analyses was found for FFA and fishy off-odor (r = 0.781).

Animals↗
PubMed1997

[Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners].

With the objective of producing packaged tortillas with a longer shelf-life which, at the same time, have the qualities of fresh tortillas, the effects of preservatives and texture conditioners on rheologic and sensory characteristics and shelf-life of tortillas made with nixtamalized corn flour were studied. The preservatives evaluated were potassium sorbate (SK) and calcium propionate (PCa). The texture conditioners used were carboxymethylcellulose (CMC) and sodium stearyl-2 lactilate (SS2L). Fresh tortillas were evaluated for pH, yield, texture, elasticity, and sensory quality. The packaged tortillas were packed in polyethylene bags and stored at 4 degrees C. The tortillas with 0.1% SK, 0.1% PCa, and 0.25% SS2L were the most acid (pH = 5.12), had the longest shelf-life (53 days with no microorganism growth), and the lowest total count of aerobic mesophylls (23 colony forming units). The highest yields resulted from the treatment with 0.5% CMC, producing the most elastic tortillas but those with the shortest shelf-life (18 and 24 days). The sensory evaluation, done ten days after packing by five trained panel members, judged that best treatment was that which contained 0.1% SK, 0.1% PCa, and 0.5% CMC. These tortillas were judged to be the softest and most elastic. For the remaining attributes, the best tortillas were those processed by the traditional method (fresh). In the pleasure test, the opinion of the consumers was that the tortilla with the best flavor was the traditionally prepared tortilla. Nevertheless, the treatments with mixtures of preservatives and texture conditioners were graded with scores similar to those obtained by two commercial packaged tortillas.

Edible Grain↗
PubMed1981

Sensory evaluation of drinking water by consumer panels.

The human senses play an important role in assessing the quality of food and of the environment. Particularly the chemical senses of taste and smell determine the pleasantness of foods and drinks and may provide a warning mechanism for the presence of more or less toxic contaminants. Even after the recent rapid development of powerful analytical techniques the human nose can easily detect trace amounts of chemicals at levels many times lower than the analytical detection limits. Although taste and odour assessment of drinking water has been practiced in many waterworks laboratories by small panels, relatively unreliable results were obtained and such sensory data played up till now only a minor role in the management of the water treatment plant. More sophisticated and reliable methods for sensory water quality evaluation are discussed. Special attention is given to the characteristics of the human senses of taste and smell, to which the methodology of sensory assessment should be better adapted. High numbers of observations on a sample are generally needed, for which purpose the use of large panels has to be realized. In this respect the help of large consumer panels is an alternative for the presently often used small laboratory groups. As an example the preliminary results of a large ongoing experiment of sensory water quality assessment by 2 consumer panels of 100 persons each in the Rotterdam area are discussed. Drinking water quality is judged at the consumer homes every week. The experiment started September 1979 and will be continued for one year.

Humans↗
PubMed2006

Sensory evaluation of whey and sweet cream buttermilk.

The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted).

Adult↗
PubMed1999

Nutritional and sensory evaluation of akara made from blends of cowpea and hard-to-cook mottled brown dry beans.

The effect of replacing cowpea with hard-to-cook beans on the nutritional and sensory properties of akara were evaluated. Cowpea (Vigna unguiculata), traditionally used for making akara, was substituted 0%, 25%, 50%, 75%, and 100% with hard-to-cook (HTC) mottled brown beans (Phaseolus vulgaris). Cowpea (CP) soaked for 60 min HTC beans soaked for 18 h were separately decorticated, ground to a paste, and mixed in the following CP:MBB ratios: 0:100, 25:75, 50:50, 75:25, and 100:0. The paste mixtures were each whipped and fried into akara. The samples were analyzed for bulk density, nutritional composition, carbohydrate and protein digestibility, alpha-amylase inhibitor and trypsin inhibitor activity, and sensory attributes. The bulk density of paste as well as of akara increased with the increasing content of HTC bean. Akara made from composite paste had a relatively better amino acid profile. Frying beyond 5 min destroyed the alpha-amylase inhibitors as well as the trypsin inhibitor activity. No significant difference was observed in the overall acceptability of akara made from cowpea substituted up to 50% with HTC beans. Hence, this approach permits the utilization of hard-to-cook beans.

Amino Acids↗
PubMed2004

Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation.

This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography-olfactometry. Among the 150 volatile compounds identified by gas chromatography-mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits. The "butter" descriptor is explained by the presence of diacetyl, the "hay" descriptor by nerolidol, the "grass" descriptor mainly by Z-3-hexen-1-ol, but also by other compounds, the "pear" and "banana" descriptors by 2- and 3-methylbutyl acetates, the "rose" descriptor by 2-phenylethyl acetate, and the "lime tree" descriptor by linalool. This study demonstrated that many odorant molecules are already present in freshly distilled Cognac, thereby giving the spirit its specific aroma.

Alcoholic Beverages↗
PubMed1991

Liquid crystal contact thermography and its role in evaluating sensory disorders of primary neurological origin as revealed by intraneural microstimulation: a review.

Significant neurological research using liquid crystal thermography (LCT) has been performed; however, its acceptance as a practical and useful modality has been slow. Reviewing the method together with some of the most current research should help clarify its role and reveal its potential. This paper defines thermography, describes how infrared patterns are recorded, and reviews determinants of skin temperature, proposed mechanisms of thermal control, normal thermographic patterns, and the role of intraneural microstimulation (INMS) and LCT in evaluating unmyelinated C fibers in sensory disorders of primary neurological origin. The conclusion is that the anatomical and physiological basis for temperature changes in some sensory disorders of primary neurological origin have been established. LCT emerges as a relatively inexpensive, noninvasive, nonionizing technique that may provide insights on the status of unmyelinated systems plus documentation of subjective sensory symptoms.

Animals↗