PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Sensory evaluation”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 55 records · Page 3Linked to original sources
PubMed2000

Microbiological, nutritional and sensory evaluation of long-time stored amaranth biscuits produced from irradiation-treated amaranth grain.

The paper presents some results achieved by the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporeforming bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour consistency, taste, odour, the profiling of tastiness) quality and of the aw values of amaranth-based biscuits produced from the amaranth grain irradiated by various ionizing radiation doses (1.5, 3 and 5 kGy, source 60Co) and stored for the period of 12 months at the laboratory temperature (20-25 degrees C). The irradiation dose providing the biscuits maximum hygienic, nutritional and sensory quality maintained up to the end of the one-year storage was 5 kGy.

Amaranthus↗
PubMed2002

Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese.

An internal standard method was previously developed to measure the concentration of a synthetic bitter peptide, beta-CN f193-209, by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry. The objective of this study was to evaluate the relationship between beta-CN f193-209 concentration in an aqueous extract of aged Cheddar cheese and bitterness intensity of the cheese. Concentrations of beta-CN f193-209 in cheese extracts were determined by MALDI-TOF at 0, 120, 180, and 270 days. Trained panels evaluated the bitterness intensity of the cheeses at 180 and 270 days. Correlation coefficients between MALDI and sensory data at 180 and 270 days were 0.803 and 0.554, respectively. The decreased correlation may be due to the presence of other bitter peptides more responsible for bitterness at longer aging or the production of compounds that mask bitterness intensity.

Aminopeptidases↗
PubMed1990

Puff-by-puff sensory evaluation of a low to middle tar medium nicotine cigarette designed to maintain nicotine delivery to the smoker.

Puff-by-puff assessments of a range of sensory and subjective attributes were made for three cigarettes, with tar and nicotine yields of: 10.0 and 1.4; 17.0 and 1.7; and 8.8 and 0.8 mg/cigarette, respectively. Seven attributes were assessed: mouth impact, throat impact, chest effect, roughness, intensity of flavour, satisfaction and quality of flavour. Significant differences between the three cigarettes were obtained for most of these attributes. Principal component analysis of the data revealed three principal components related to the cigarettes under investigation. Components 1 and 2 accounted for approximately 47 and 28% of the total variance and component 3 only added a further 7%. Principal component 1 was a complex combination of intensity-related characteristics, i.e. mouth and throat impact, chest effect, intensity of flavour, roughness, while quality of flavour and satisfaction contributed to the separation of samples on principal component 2. However, the two major components could not be defined simply in terms of the yields of tar and nicotine for the products determined on a smoking machine.

Adult↗
PubMedDate not supplied

Acute onset concomitant esotropia: sensorial evaluation, prism adaptation test, and surgery planning.

BACKGROUND AND OBJECTIVE: Acute acquired concomitant esotropia is a rare form of strabismus that usually presents during infancy or early childhood with diplopia and minimal refractive error. The aim of this study was to evaluate the response to the prism adaptation test in a group of normosensorial patients with acute acquired concomitant esotropia and to determine its predictive value for surgical outcome. PATIENTS AND METHODS: Six patients (median age, 11 .5 years) with acute acquired concomitant esotropia underwent the prism adaptation test by applications of Fresnel press-on and prismatic lenses. The sensorial condition of each patient had been evaluated with theTNO stereopsis test, the Irvine test, Bagolini striated glasses, and the Worth four-dot test during the prism adaptation test, when maximum compensation angle was achieved, and after surgery. In all patients, surgery was performed based on the angle of the squint after the prism adaptation test. Patients were observed 1 day, 3 months, 6 months, and 1 year after surgery. RESULTS: An increase in the angle of the squint occurred in all patients during prism adaptation. The maximum value was obtained in the same amount of time whether with prisms of increasing power or by direct application of the final value of the prisms. The final prismatic value (target angle) was always the same. CONCLUSIONS: The accuracy of the patients' selection confirmed the existence of highly reproducible compensational movements to the prismatic correction in not only patients with anomalous retinal correspondence but also normosensorial patients. Prism adaptation test results were useful in these patients because of their high predictive value for the surgical treatment.

Acute Disease↗
PubMed1996

Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts.

The effects of ongoing quality assurance initiatives on the national incidence of injection-site lesions and the impact of these lesions on the sensory characteristics of top sirloin butts were examined by a series of audits and two experiments. The national incidence of injection-site lesions in top sirloin butts (n = 98,192) has not changed between July 1993 (10.91%) and July 1995 (10.19%). However, during this same period, the mean weight of injection-site lesion trim increased (P < .05) from 102.63 +/- 12.56 g to 152.81 +/- 13.24 g. Eighty percent of lesions examined during this period were classified as chronologically "older," originating from injections given either during preweaning, stocking, or in the early feeding period; however, there was an increase (P < .01) in the incidence of nodular scars during the audit period, likely created by intramuscular injections during the mid- to late-feeding periods. Warner-Bratzler shear measurements of lesion-afflicted steaks taken near the site of lesions and in areas up to 7.62 cm from the lesion center were significantly greater than similar measurements on control top sirloin steaks. Panelist tenderness scores for mildly lesioned steaks were lower (P < .05) and had greater within-(P < .01) and among- (P < .05) steak variation than control (normal) steaks. Mean juiciness ratings were higher (P < .001) for lesioned steaks; however, steak flavor intensity variation was greater within injection-site lesioned vs control top sirloin steaks, with undesirable flavors reported by panelists. Injection-site lesions still occur at an unacceptable frequency in the top sirloin butt, and those lesions, if not removed entirely, can dramatically reduce the desirability of top sirloin steaks.

Animals↗
PubMed1995

Preservation of raw milk with CO2. Sensory evaluation of heat-processed milks.

The effect of CO2 on the growth of psychrotrophic milk spoilage organisms was studied, both in raw fresh milk and in pure cultures of three species of Pseudomonas growing in sterilised milk. Changes of sensory properties of CO2-treated samples after heat treatment were also analysed. Inhibition of psychrotrophic growth at 7 degrees C in milk treated with CO2 to a pH 6.2 or 6.0 was impaired by a gradual reduction of the CO2 content during storage. Growth inhibition was considerably improved by pH adjustment at 24-h intervals. Sensory analysis showed significant differences between non-acidified and acidified samples after heat treatment at 75 degrees C for 20 s or 110 degrees C for 5 min. No sensory differences were found between non-acidified and acidified milks degassed before heat treatment.

Animals↗
PubMed1988

[Quality characterization of several bolognas in Mexico. III. Sensorial evaluation by an untrained panel].

In a study on the quality evaluation of bologna, the major processed meat product of greater consumption in Sonora, Mexico, the quality of commercial brands, available in local markets, was investigated. As part of it, the sensory or organoleptic aspect of factors influencing the acceptance of bologna by consumers was included. The factors considered were: flavor, texture, appearance and color. The acceptance-preference of each product was determined using a hedonic scale and a balanced incomplete block design. The results were then statistically analyzed by the F-test for difference among treatments. Student's "t" test for population means, and multiple range for acceptance and frequency of preference. Findings revealed there were differences in flavor, texture and appearance among the bologna brands. The most relevant factors causing these differences were: saltiness, fluor flavor, stickiness, dryness, and uniformity of color. Significant differences in the color scores among the different brands were also detected, but this was not the case for overall color.

Color↗
PubMed2005

MHC peptides and the sensory evaluation of genotype.

Social interactions, such as finding and identifying a mate, often rely on the ability to sense molecular cues carrying information about genetic relationship and individuality. We summarize recent evidence for an unexpected mechanistic link between the immune and olfactory systems in enabling this identification process. In addition to their established role in the immune response, peptide ligands of major histocompatibility complex (MHC) molecules constitute a previously unknown family of social recognition signals detected by specific subsets of sensory neurons in the mammalian nose. This sensing of MHC peptides can be viewed as a form of functional genome analysis by the nose. Behavioral studies in mice and fish show that MHC peptides are accepted as olfactory cues that influence mate choice decisions and selective pregnancy failure. These findings provide a molecular mechanism by which an individual can sense the composition and compatibility of vital immune system molecules of a conspecific, with direct consequences for social behavior.

Animals↗
PubMed2004

Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose.

The influence of type and concentration of carboxymethyl cellulose (CMC) on flavor and textural properties of custard desserts was examined. A synthetic strawberry flavor mixture was used to flavor the custards; it comprised 15 volatile flavor compounds. The viscosity of the custards was determined using rheometric measurements. Static headspace gas chromatography and in-nose proton transfer reaction-mass spectrometry analyses were conducted to determine the custards' volatile flavor properties. Perceived odor, flavor, and textural properties were assessed in sensory analysis experiments using magnitude estimation against a fixed modulus. Both type and concentration of CMC altered the viscosity of the custards. Softer custards had higher static headspace flavor concentrations. On the contrary, firmer custards demonstrated higher in-nose flavor concentrations. In sensory analysis, firmer custards showed higher thickness and lower sweetness intensities than their low-viscosity counterparts. The thickness perception corresponded to the viscosity of the custards. Removal of sucrose from the custards affected sweetness intensity only and not the intensity of other attributes. Therefore, the influence of the viscosity of the custards on the release of sweet-tasting components is held responsible for the effect on perceived sweetness intensity. Odor intensities were generally higher for the low-viscosity custard, whereas fruity flavor intensities were higher for the firmer custards. Odor intensities correlated with static headspace concentrations and flavor intensities related reasonably well with in-nose concentrations. Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements.

Carboxymethylcellulose Sodium↗
PubMed1990

Formulation, nutritive value and sensory evaluation of a new weaning food based on sweet corn (Nutrimaiz) dehydrated pulp.

The objective of the present work was to develop a formulation for complementary infant and child feeding employing linear programing as a mathematical model for optimization. High lysine/high tryptophan sweet corn pulp in the dehydrated form was used as the main ingredient. The restrictions imposed on the model were nutrient requirements, adequate protein/energy ratio and minimum cost. The formula derived by the computer (FC) matched the amino acid requirements, the protein/energy ratio (NDPCal%) and was rated high in laboratory tests in terms of sensory qualities. The cost determined for this formula was competitive in relation to commercial products used for the same purpose. Formula A, which contained 5% more sweet corn pulp and 10% less whole powdered milk, did not differ in nutritional, sensorial and functional properties from the formula FC and was chosen for the field acceptability trial because of its lower cost. Formula A had protein efficiency ratio and Biological Value similar to casein for the rat but protein digestibility and net protein utilization were statistically lower (p less than 0.05) for formula A than for casein. Acceptability tested on children who were 8-18 months of age ranged from 80-90%, average value 87%.

Amino Acids↗
PubMed2004

Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage.

Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. Here, the effect of heat shock treatment at 50 degrees C for 90 s on the quality of cut lettuce during cold storage was examined. The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage, and prevented the browning of cut lettuce. Ascorbic acid content was not affected by the heat shock treatment. The sensory analysis showed that the organoleptic quality of cut lettuce treated by heat shock was significantly better than that of the control cut lettuce. These results show that heat shock treatment is useful for prolonging the shelf life of cut lettuce.

Ascorbic Acid↗
PubMed2002

Sensory evaluation of character impact components in an apple model mixture.

Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute 'apple'. As expected, the high impact components increased 'apple' ratings, whereas the low character impact component decreased 'apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis.

Acetates↗
PubMed2005

Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing.

The changes in the lipid fraction and the deterioration of its quality were studied in almonds (Prunus amygdalus) of the variety Guara after treatment with accelerated electrons at doses of 3, 7, and 10 kGy, during a storage period of 5 months. In almond oil, the most significant difference from the nutritional point of view was seen in the fatty acid linolenic (18:3), which shows at 3 kGy a maintenance of the initial content during the whole storage period, whereas, at 7 and 10 kGy, the content in 18:3 disappears from the first moment. The quality indices of the oil (K(232), K(270)) decreased at all doses and remained stable during the time of storage. The peroxide value did not show changes at the doses of 3 and 7 kGy, in non-irradiated samples, but significantly increased when the maximum dose of 10 kGy was applied. These changes were reflected in the sensory analysis, in which the tasters did not find sensory differences between the controls and those irradiated at doses of 3 or 7 kGy, whereas almonds irradiated at 10 kGy exhibited a rancid flavor and a significant decrease in general quality.

Aflatoxins↗
PubMed1990

[Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate].

The present work consisted of the supplementation of macaroni with fish protein concentrate (FPC) at the levels of 5, 10, 15, and 20% in relation to wheat flour. The FPC was obtained from eviscerated and deboned trairas (Hoplias malabaricus), using boiling ethanol as a solvent at a pH range of 5.5 to 6.0. The FPC showed desirable aspects such as bright color, no off-flavor, high levels of protein (84.3 g/100 g) and lysine (484 mg/g N) and low levels of fat (0.4 mg/100 g) and moisture (8.6 g/100 g). The macaroni became slightly dark in color with increasing additions of FPC. Nevertheless, the 20% level was the only one not accepted by the testing panel, in terms of color and flavor. Weanling Wistar rats were used in the biological assay to measure the macaroni protein quality at the different supplementation levels. Analyses of PER, NPR, NPU, digestibility and retained carcass N were carried out. The protein quality of the macaroni was improved by the addition of FPC. The level of 10% was similar to the casein and no subsequent improvement in the protein quality was notified with higher levels of FPC. Due to its high lysine content, the FPC is a promising supplement for cereals. From the nutritional and sensory aspects, the 10% level of FPC was the most satisfactory for macaroni supplementation.

Amino Acids, Essential↗
PubMed2003

Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.

Nisin, free or incorporated in calcium alginate microparticles, was added to pasteurized milk (80% cows' and 20% ewes' milk) used for the manufacture of Hispánico cheese with a mesophilic starter and a thermophilic adjunct culture of high aminopeptidase activity. Addition of nisin incorporated in microparticles promoted early lysis of thermophilic adjunct culture bacteria. Extracellular aminopeptidase activity in 1-d-old cheese made with both thermophilic adjunct culture and nisin incorporated in microparticles was 1.8-fold higher than in cheese made with thermophilic adjunct culture and free nisin and 2.0-fold higher than in cheese made only with thermophilic adjunct culture without any addition of nisin. Addition of nisin, free or incorporated in microparticles, did not influence cheese proteolysis measured using hydrophilic or hydrophobic peptides, o-phthaldialdehyde ripening index, or free amino acids. Moreover, a total of 37 volatile compounds were identified in the volatile fraction of Hispánico cheese, using a dynamic headspace technique with a purge and trap system followed by a gas chromatography mass spectrometry analysis. The volatile compound profile was not influenced by nisin addition, either free or incorporated in microparticles, but addition of thermophilic adjunct culture enhanced the formation of 2-butanone, diacetyl, 2,3-pentanedione and acetoin and improved the flavor quality (sensory panel) of cheese.

Alginates↗
PubMed2006

Influence of fish oil in finishing diets on growth performance, carcass characteristics, and sensory evaluation of cattle.

Inclusion of fish oil, a source of n-3 fatty acids, in ruminant diets may fortify the fatty acid composition of meats and alter consumer perceptions of taste. Therefore, a 70-d study of 16 crossbred steers (441 +/- 31.7 kg of initial BW; 4 steers/pen; 2 pens/dietary treatment) consuming a high concentrate diet was conducted. Dietary treatments consisted of 1) control (75% corn, 11% soybean meal, and 10% cottonseed hull-based diet) and 2) the control diet with 3% fish oil replacing a portion of the corn. Steers were weighed on consecutive days at d 0 and 70 (i.e., the beginning and end of the trial), and interim weights were taken on d 28 and 56. On d 63, all steers were bled by jugular venipuncture to determine plasma fatty acid profiles. Steers were stratified by treatment and slaughtered on d 71 and 72. Fish oil supplementation decreased ADFI (13.97 vs. 11.49 kg; P < 0.01); however, it had no effect on ADG (P = 0.20) or G:F (P = 0.27). Fish oil supplementation increased (P < 0.01) the concentrations of MUFA, as well as linolenic and eicosapentaenoic acid in the plasma. Fish oil supplementation did not alter (P > 0.24) the color of the LM, LM area, yield grade, dressing percent, marbling, quality grade, or fat thickness. However, after extended (15 mo) storage at -20 degrees C, a professional descriptor panel discerned steaks from steers that had been supplemented with fish oil from a commercially available product or steaks from control steers. In summary, supplementation with fish oil decreased feed intake and subsequent HCW (P = 0.06) and had varying effects on sensory traits. Nevertheless, fish oil supplementation increased the proportions of n-3 fatty acids in the plasma, which may increase acceptability of the meat to the beef consumer.

Animal Feed↗
PubMed1999

Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components.

The odor characteristics of individual components present in a library comprised of S-methyl thioesters were determined independently by two laboratories using similar but not identical techniques. The odor potency was assessed by values of best estimate-GC-lower amount detected by sniffing (BE-GC-LOADS). For small and medium chain S-methyl thioesters, these values were found to increase from 6 ng for S-methyl thiobutanoate to 90 ng for S-methyl thiostearate. All assessors detected a "green", "floral", or "pineapple" odor for S-methyl thiohexanoate and described thioesters containing a 2-6 carbon chain length as "cheesy". The results of this preliminary analysis were confirmed by a more extensive study of selected compounds, namely S-methyl thioacetate, S-methyl thiopropionate, S-methyl thiobutanoate, and S-methyl thiohexanoate, using a trained panel of 18 subjects. The subjects confirmed the presence of the "green" and "fruity" notes in the odor of S-methyl thiohexanoate. The analysis also revealed a significant difference in the odor of S-methyl thiopropionate relative to that of S-methyl thioacetate and S-methyl thiobutanoate. When "cheesy" characteristics were mentioned, the majority of panelists clearly associated the flavor of S-methyl thiopropionate with Camembert with almost 20% of all the descriptors given referring specifically to this cheese variety as compared to about 2 and 5% in the case of S-methyl thioacetate and thiobutanoate, respectively. Prompted by this observation, two samples of Camembert prepared from unpasteurized and pasteurized milk were analyzed and relatively large amounts of S-methyl thiopropionate were found in the former but not in the latter cheese. The results obtained in the course of this work suggest that the sensory analysis of combinatorial libraries is a useful new approach in the search for new commercial flavors and/or identification of characteristic flavors in foods.

Chromatography, Gas↗