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Tomato consumer liking results from the interaction between the fruit's characteristics and human senses, shaped by diversity among consumers regarding physiology, culture and past consumption experiences. Rather than a unique preference, consumers can be segmented into different sensory clusters (sensoclusters). This study investigates European consumer preferences for general-supermarket tomatoes and compares them with preferences for renowned landraces in local markets. Based on the results of two focus groups, online surveys were designed to collect consumer preferences related to fruit external and internal appearance, ripening stage, odor, flavor and texture attributes. Preferences obtained from 2333 consumers revealed the existence of different sensoclusters. For the General Survey five sensoclusters were identified, and according to the sensory attributes enriched in each the profiles "tasty tomato" (22.9% of the surveyed population), "cherry-sweet tomato" (11.3%), "light-flavor tomato" (21.6%), "beefsteak-tomato" (31.2%), and "unripen tomato" (12.0%) were described. The most discriminant sensory attributes were the ripening stage, taste intensity, sweetness, typical tomato odor, hollowness, juiciness, and skin perception. General consumer preferences were also identified, such as the preference for fruits with calyx (75.4%), uniform green shoulder (73.1%), and medium sweetness (64.9%). For Bulgarian Oxheart and Valenciano landraces we identified three and two sensoclusters, respectively, indicating the need to diversify breeding efforts to meet consumers' expectations. By contrast, Montserrat landrace consumers are mostly included in a single sensocluster. Sensoclusters presented in this work can be translated in sensory ideotypes for plant breeding programs, with the aim of targeting specific consumer segments., Postprint (published version)

This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee. Furthermore, the impact of the freeze-drying process was assessed to provide scientific proof of the marketability of this new product. The enrichment of arabica coffee in the (C + DS) sample led to a higher extractable yield, phenolic content, and consequently a higher antioxidant capacity compared to decaffeinated date seed coffee (DS). (C + DS) coffee showed a volatile profile similar to Arabica coffee (C). It is characterized by an abundance of pyrazines, ketones, and furans and a greater number of potent odorants than (DS) coffee, giving a positive note to the drink. Furthermore, the freeze-dried coffees (C-L) released the highest number of volatile compounds. The perception of coffee was investigated throughout the sensory analysis, which confirmed that evaluators accepted the coffee mixture both before and after freeze drying.

The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in Arbequina olives, minimizing the loss of phenols and volatiles in virgin olive oil, at different fruit ripening stages. A Box–Behnken design and multivariate analysis were performed, with three levels of irrigation, potassium fertilization, and foliar copper application (15 treatments). Virgin olive oil was extracted from fresh and frozen olives. Light frost caused a significant decrease in the total phenols and secoiridoid compounds in and the antioxidant capacity of the frost-affected oils, which were perceived as more pungent and had the slight defect of “frostbitten olives”. According to the Box–Behnken design, an 86% reference evapotranspiration (ET0) or higher with 100 potassium oxide units (UK2O) and a 100% ET0 or higher with 250 UK2O would be required to minimize the effect of light frost on phenols and volatiles. Partial Least Squares Regression–Discriminant Analysis (PLS-DA) differentiated the virgin olive oils according to their ripening stage and fresh and frost conditions. Moreover, PLS-DA positively correlated a 75–100% ET0 and 0 Uk2O with the dialdehydic form of the decarboxymethyl ligstroside aglycone (p-HPEA-EDA), the dialdehydic form of the decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), the dialdehydic form of the ligstroside aglycone (p-HPEA-EDA-DLA), and with fruity, pungent, and bitter attributes. Precision agronomic management based on the needs of the crop itself would avoid unnecessary stress on olive trees and oil damage.

Enteroctopus megalocyathus es un importante recurso comercial capturado por pesquerías de pequeña escala de Argentina y Chile, con acceso limitado a métodos de preservación con frío. En este sentido, el uso de métodos alternativos de conservación poscosecha podría ser útil para preservar la buena calidad del producto crudo. Se investigó el efecto de los tratamientos poscosecha mediante inmersión en agua de mar, hielo en escamas, ácido acético al 0,1% y un control en pulpo crudo durante el almacenamiento a 4 °C durante siete días. Bajo estos tratamientos, se evaluaron cambios en parámetros físicos, químicos, microbiológicos y atributos sensoriales. Los resultados mostraron que para el tratamiento control y agua de mar, el pulpo se volvió inaceptable al tercer día. Los tratamientos con hielo y ácido acético al 0,1% presentaron mejores parámetros de calidad física, química y microbiológica a lo largo de los días de almacenamiento. Con base en los atributos sensoriales, la carne de pulpo sumergida en ácido acético al 0,1% se mantuvo dentro de los límites de aceptabilidad hasta el quinto día, mientras que el tratamiento con hielo extendió la calidad inicial al menos durante siete días. Por tanto, el ácido acético al 0,1% podría ser un método económico y fácilmente aplicable durante el manejo poscosecha en la pesquería de E. megalocyathus., Enteroctopus megalocyathus is an important commercial resource harvested by small-scale fisheries from Argentina and Chile, with limited access to cooling preservation methods. In this sense, the use of alternative postharvest conservation methods could be useful to preserve the good quality of the raw product. The effect of postharvest treatments using seawater immersion, flaked ice, 0.1% acetic acid, and a control was investigated on raw octopus during storage at 4 °C for seven days. Under these treatments, changes in physical, chemical, microbiological parameters and sensory attributes were evaluated. Results showed that for control and seawater treatments, octopus became unacceptable at the third day. Ice and 0.1% acetic acid treatments exhibited better physical, chemical and microbiological quality parameters along the storage days. Based on sensory attributes, octopus meat immersed in 0.1% acetic acid remained within the limits of acceptability until the fifth day, while the ice treatment extended the initial quality at least for seven days. Thus, 0.1% acetic acid would become an economical and easily applicable method during postharvest handling of E. megalocyathus fishery.

Consumer acceptability of four variants of mabisi, a traditional fermented Zambian dairy product, was determined as a first step towards identifying directions for improving and stabilizing consumer-oriented product quality. The four mabisi variants differed in their production methods and associated sensory properties. The variants were tonga, backslopping, barotse and illa mabisi, characterized by undisturbed fermentation, using part of a previous batch, removing whey followed by the addition of fresh milk and vigorous shaking, respectively. Sixteen panelists generated and evaluated the intensity of ten descriptive sensory terms while 268 consumers rated their preferences for overall liking and five other hedonic attributes. Significant differences (p < 0.05) were observed between the four variants for all sensory attributes except fermented odor. The products were distinguished by the textural attributes of thickness, smoothness, and creaminess. A multifactor analysis further demonstrated that textural attributes were the drivers of mabisi liking. When clustered according to overall liking, consumers were segmented into 3 clusters namely with a barotse-tonga preference (n = 94), absolute barotse preference (n = 84), and backslopping-illa-tonga preference (n = 90). Overall, our findings show that barotse and tonga mabisi were more appealing to larger consumer segments, warranting further research into the optimization of product quality.

Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.

Introduction. Once harvested, paddy rice is stored in aerated silos for temperature control, which is known as rice aging. During aging, physicochemical, and physiological changes occur in the rice grain, these changes affect its culinary quality. Objective. To determine the effect of aging time on the physicochemical and sensory characteristics of two rice varieties. Materials and methods. This study was carried out in Agrifood Science Faculty Laboratories of the Universidad de Costa Rica, between September 2018 and March 2019. The two rice varieties studied were grown in Osa, Puntarenas. The first cv. Lazarroz FL, indica type, and the second cv. UCR-168-10, aromatic type were stored for 4.5 months. During storage, total starch, resistant starch, amylose, moisture, protein, was determined, and sensory attributes were evaluated with a trained sensory panel. Results. The two rice varieties studied don’t show significant differences during 4.5 months of storage in moisture, total starch, and resistant starch. Amylose content showed variation without a clear trend. Protein content was reduced during aging until 2,5 months of storage. According to the sensory test, attributes such as integral flavor and stickiness did not show significant differences throughout the study, while the remaining parameters did, either over time or between varieties. Cooked rice appearance showed an improvement up to 2,5 months aging for the two varieties. Whiteness of rice increased for both varieties during aging. Conclusion. Storing rice for 2,5 months achieved the desired changes in protein and sensory attributes for the rice varieties evaluated, Introducción. El arroz en granza una vez cosechado, se almacena en silos con aireación para control de temperatura, esto se conoce como añejado del arroz. Durante este proceso, ocurren cambios que influyen en las características físico-químicas y fisiológicas del grano, los cuales afectan su calidad culinaria. Objetivo. Determinar el efecto del tiempo de añejado sobre las características físico-químicas y sensoriales de dos variedades de arroz. Materiales y métodos. El estudio se realizó en los laboratorios de la Facultad de Ciencias Agroalimentarias de la Universidad de Costa Rica desde setiembre 2018 a marzo 2019. Se estudiaron dos variedades de arroz, que fueron cultivadas en el cantón de Osa, Puntarenas. La primera cv. Lazarroz FL, del tipo índica, y la segunda cv. UCR-168-10, tipo aromática, almacenadas durante 4,5 meses. Durante este periodo, se determinó el contenido de almidón total, almidón resistente, amilosa, humedad, proteína y, con un panel sensorial entrenado, se evaluaron los atributos sensoriales. Resultados. Para las dos variedades estudiadas, la humedad, el almidón total y el resistente, no presentaron diferencias significativas durante los 4,5 meses de almacenamiento. En la amilosa se observaron variaciones sin tendencia clara. La proteína mostró una reducción durante el añejado hasta el mes 2,5. Según las pruebas sensoriales, atributos como sabor integral y pegajosidad, no presentan diferencias significativas a lo largo del estudio, mientras que los parámetros restantes sí, ya sea en el tiempo o entre variedades. La soltura aparente incrementó a lo largo del tiempo para las dos variedades, pero se dejó de percibir diferencias importantes a partir de los 2,5 meses de almacenamiento. Para las dos variedades el color se tornó más blanco. Conclusión. El almacenamiento de arroz por 2,5 meses permitió obtener los cambios en el contenido de proteína y en los atributos sensoriales deseados para las variedades de arroz evaluadas.

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.

The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05)., El pan es un alimento básico en muchos países del mundo. El objetivo de este trabajo fue incluir semillas de chía (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y cañihua (10-15%) para la obtención del pan de molde. Las harinas fueron caracterizadas por sus propiedades reológicas mediante pruebas de amilografía, farinografía y extensografía. Las formulaciones permitieron incrementar el contenido de proteínas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que también se les realizó el análisis de textura, color y sensorial. Con este último se reveló que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chía en mezclas de harinas de quinua (7.5%), cañihua (15%) y trigo (75.5%) (p<0.05).

[ES] El objetivo de este trabajo fue determinar los principales atributos sensoriales y no sensoriales que influyen de manera determinante en la elección de los productos cárnicos, así como revisar las últimas tendencias en técnicas sensoriales y de estudios de opinión de consumidores, aplicadas a la evaluación de las características organolépticas y a estudios de mercado de productos cárnicos. Para ello se llevó a cabo una revisión bibliográfica en diferentes bases de datos. Entre los atributos intrínsecos más relevantes que influyen en la aceptación de los productos cárnicos destacaron el sabor, terneza, jugosidad y color. La presencia de grasa ha demostrado tener gran importancia en la aceptación de estos productos. Entre los atributos extrínsecos que más impacto tienen en los consumidores, cabe destacar el origen, aunque también hay estudios que demuestran el interés por productos saludables, naturales y con algún tipo de certificación de calidad (atributos de creencia). Los factores ligados directamente al individuo, como edad, sexo o nivel de estudios afectan a su percepción, observándose que las mujeres y las personas con un nivel educativo más alto están más concienciadas con la relación dieta-salud, al igual que las personas de edad más avanzada. En relación a las técnicas de análisis sensorial y de opinión de consumidores, se ha constatado que en la actualidad se emplean una amplia variedad de metodologías, tanto clásicas (ej. escala hedónica) como más avanzadas (ej. Flash Profile), solas o combinadas, siendo métodos esenciales en la evaluación de productos cárnicos y sobre todo en el proceso de desarrollo de nuevos productos., [EN] The aim of this work was to determine the main sensory and non-sensory attributes that decisively influence the choice of meat products, as well as to review the latest trends in sensory techniques and consumer opinion studies, applied to the evaluation of the organoleptic characteristics and market studies of meat products. For this, a bibliographic review was carried out in different databases. Among the most relevant intrinsic attributes that influence the acceptance of meat products were flavor, tenderness, juiciness and color. The presence of fat has proven to be of great importance in the acceptance of these products. Among the extrinsic attributes that have the most impact on consumers, it is worth highlighting origin, although there are also studies that show interest in healthy, natural products with some type of quality certification (credence attributes). Factors directly linked to the individual, such as age, sex or educational level, affect their perception, and it is observed that women and people with a higher educational level are more aware of the diet-health relationship, as are people with a higher education level and older people. In relation to sensory analysis and consumer opinion techniques, it has been found that currently a wide variety of methodologies are used, both classical (eg hedonic scale) and more advanced (eg Flash Profile or CATA (Check-AllThat-Apply)), as well as qualitative techniques (eg. Focus group or word association) alone or in combination, being essential methods in the evaluation of meat products and especially in the process of developing new products.

[ES] El polvo de cacao alcalinizado es un producto ampliamente utilizado en la industria de la bollería, debido a que el proceso de alcalinización oscurece el cacao, reduce la acidez, la astringencia y mejora el sabor. En el proceso de alcalinización, normalmente se emplea bicarbonato de sodio como álcali. Este compuesto además es un aditivo empleado en bollería como agente leudante para la producción de dióxido de carbono. Los objetivos del presente trabajo son estudiar los efectos del remplazo de polvo de cacao con diferentes grados de alcalinización por polvo de cacao natural (fase I) y polvo de cacao con alcalinidad media (fase II), mediante el aumento de los niveles de bicarbonato de sodio empleados en la formulación de un bizcocho. Además, se prepararon bizcochos control a partir de polvo de cacao natural (N), alcalino suave (AS), alcalino medio (AM) y alcalino fuerte (AF). Todos los bizcochos fueron caracterizados a través del análisis de las propiedades fisicoquímicas y sensoriales. Los resultados de este trabajo demuestran que es posible obtener un bizcocho con una coloración y sabor semejante al obtenido con cacao AM, utilizando cacao N y 1.5-1.8 veces la cantidad de bicarbonato utilizado como agente leudante. Cuando la cantidad de bicarbonato es superior a 2 veces la de la receta control aparecen sabores anómalos, por lo que no es posible llegar a tener bizcochos de color semejante al del cacao AF. Sin embargo, partiendo de cacao AM sí que es posible obtener bizcochos con atributos sensoriales muy similares a los del AF., [EN] Alkalized cocoa powder is a product widely used in the bakery industry, because the process of alkalization darkens cocoa, reduces its acidity, astringency and improves its flavor. In the alkalization process, sodium bicarbonate is usually used as alkali. This compound is also an additive used in bakery as a leavening agent to produce CO2. The objectives of the present work are to study the effects of the replacement of cocoa powder with different degrees of alkalization by natural cocoa powder (phase I) and cocoa powder with medium alkalinity (phase II), by increasing the levels of sodium bicarbonate used in the formulation of a sponge cake. In addition, control sponge cake was prepared from natural cocoa powder (N), mild alkaline (AS), medium alkaline (AM) and strong alkaline (AF). All biscuits were characterized through the analysis of physicochemical and sensory properties. The results of this work demonstrate that it is possible to obtain a sponge cake with a coloration and flavor similar to that obtained with cocoa AM, using cocoa N and 1.5-1.8 times the amount of bicarbonate used as a leavening agent. When the amount of bicarbonate is greater than 2 times that of the control recipe, anomalous flavors appear so it is not possible to have biscuits of color similar to that AF cocoa. However, based on cocoa powder AM it is possible to obtain sponge cakes with sensory attributes very similar to those of AF.

This study attempts to predict plant-based yogurt consumers' intention to consume plant-based yogurt alternatives in Denmark employing Ajzen's theory of planned behaviour as a theoretical framework. An online survey was conducted among 265 consumers recruited through convenience (snowball) sampling. The results from structural equation modelling analysis show that attitude (β = 0.216, p < 0.001), perceived behavioural control (self-efficacy) (β = 0.229, p < 0.001) and perceived sensory attributes (β = 0.324, p < 0.001) positively and significantly influenced consumers' intention to consume plant-based yogurt alternatives. However, subjective norms (β = 0.106, p = 0.087) and perceived barriers (β = -0.051, p = 0.414) did not influence consumers' intention to consume plant-based yogurt alternatives. Further, objective knowledge showed no significant influence on attitudes (β = 0.077, p = 0.242) and intention (β = -0.029, p = 0.603) towards plant-based yogurt alternatives. The intention (β = 0.677, p < 0.001) to consume plant-based yogurt alternatives showed a strong positive correlation with the behaviour to consume plant-based yogurt alternatives. The results from logistic regression indicated that socio-demographic characteristics, gender, education, income and region of residence were significantly associated with consumption of plant-based yogurt alternatives. Thus, focusing on consumers' attitudes and self-efficacy and improving the organoleptic characteristics might promote the consumption of plant-based yogurt alternatives in Denmark and similar countries.

Cookies was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40 % addition in wheat were prepared. Control samples were 100 % wheat flour (A0), 100 % orange-fleshed sweet potato flour (A1), 100 % orange-fleshed sweet potato starch (B1) and 100 % orange-fleshed sweet potato non-starch residue (C1). Cookies from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the cookies samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the cookies ranged as follows; moisture 9.96-12.00 %, protein 3.48-10.27 %, fat 19.21-23.11 % fibre 4.01-6.42 % ash 1.10-1.90 % and carbohydrates 50.58-58.79 %. Data for mineral composition and vitamin contents of the cookies samples ranged as follows; calcium 22.56-39.16, zinc 1.22-10.65, magnesium 2.64-33.64, phosphorus 43.00-310.00 and potassium 76.70-398.80 mg/100g), vitamin B1 0.13-0.90, vitamin B2 0.13-1.25, vitamin B6 0.12-3.37, vitamin B12 0.19-2.35, vitamin C 0.16-12.05 mg/100g and vitamin A 0.00-12496µg/100g. The physical properties of the cookies ranged from 6.22-10.18 g, 9.00-14.00 mm, 33.00-43.33 mm and 2.61-4.13 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation results indicated that, up to 40 % substitution of starch and non-starch residue flour was acceptable in cookies formulation, while 20 % substitution was acceptable for orange-fleshed sweet potato flour.

Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective: To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design: A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results: The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion: Most products were perceived by the elderly participants as appealing and tasting good, and possibleto include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions: It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05), El pan es un alimento básico en muchos países del mundo. El objetivo de este trabajo fue incluir semillas de chía (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y cañihua (10-15%) para la obtención del pan de molde. Las harinas fueron caracterizadas por sus propiedades reológicas mediante pruebas de amilografía, farinografía y extensografía. Las formulaciones permitieron incrementar el contenido de proteínas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que también se les realizó el análisis de textura, color y sensorial. Con este último se reveló que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chía en mezclas de harinas de quinua (7.5%), cañihua (15%) y trigo (75.5%) (p<0.05)

Aim of the study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets.Area of study: Castilla-Leon, Spain.Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin.Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5.Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable.

Syfte: Produktbeskrivningar kan kommunicera de fördelaktiga egenskaper som en vara medför, vilket kan få produkten att skilja sig från mängden. Under de senaste decennierna har det skapats ett ökat intresse för både sensoriska och miljömärkta produktbeskrivningar och för företag blir det allt viktigare att lyckas identifiera vilka faktorer som påverkar betalningsviljan hos konsumenter. Syftet med denna studie är därför att undersöka hur sensoriska och miljömärkta produktbeskrivningar påverkar konsumentens betalningsvilja. Metod: Metoden har en deduktiv ansats och vår empiriska insamling har skett utifrån en kvantitativ metod i form av en enkätundersökning. Populationen avser individer mellan 15–75 år som antingen dricker kaffe regelbundet eller som någon gång har inhandlat bryggkaffe i en livsmedelsbutik. Resultaten har bearbetats i SPSS där dem har analyserats utifrån deskriptiv statistik, korrelationsanalys och regressionsanalys. Resultat och slutsats: Studiens resultat påvisar att sensoriska produktbeskrivningar på kaffe har en positiv effekt på konsumentens betalningsvilja. Sensoriska smakattribut är de viktigaste att kommunicera i en produktbeskrivning för att tilltala konsumenten. Däremot påvisar studiens resultat att produktbeskrivningar som är miljömärkta i form av ekologisk och Fairtrade-märkning, har en starkare påverkan på konsumentens betalningsvilja för kaffe än vid sensoriska produktbeskrivningar. Examensarbetets bidrag: Vårt bidrag till ämnet företagsekonomi och marknadsföring är att produktbeskrivningar för kaffe främst bör framföra kvalitetsstämplar om sådana finns för att påverka konsumentens betalningsvilja. Vid icke ekologiska eller Fairtrade-märkta produkter, bör de sensoriska attributen förmedlas för att ha en positiv inverkan på konsumentens betalningsvilja. Förslag till fortsatt forskning: Efter denna studie kan vi konstatera att betalningsviljan skiljer sig åt beroende på vilken produktbeskrivning som framställs. Det skulle därför vara av, Aim: Product descriptions can communicate the beneficial properties that comes with a product, which can make the product stand out, among others. In recent decades, there has been an increased interest in both sensory and environmentally friendly product descriptions and for companies, it is becoming increasingly important to succeed in identifying the factors that affect consumers’ willingness to pay. The purpose of this study is therefore to investigate how sensory and environmentally friendly product descriptions affect consumers’ willingness to pay. Method: The method has a deductive approach, and our empirical data has been based on a quantitative method in the form of a survey. The population refers to individuals between the ages of 15 and 75 who either drink coffee regularly or have ever bought brewed coffee in a grocery store. The results have been processed in SPSS where they have been analyzed based on descriptive statistics, correlation analysis and regression analysis. Result & Conclusion: The results of the study show that sensory product descriptions of coffee have a positive effect on the consumer’s willingness to pay. Sensory taste attributes are the most important to communicate in a product description to appeal to the consumer. On the other hand, the results of the study show that product descriptions that are ecological and Fairtrade-labeled have a stronger impact on the consumer’s willingness to pay for coffee than with sensory product descriptions. Contribution of the thesis: Our contribution to the subject of business administration and marketing is that product descriptions for coffee should primarily communicate ecological and Fairtrade-labels if such exist, to influence the consumer’s willingness to pay. In the case of non-ecological or Fairtrade-labeled products, the sensory attributes should be communicated to have a positive impact on the consumer’s willingness to pay. Suggestions for future research: After this study, we can st

Sazrevanje je jedan od najvažnijih procesa proizvodnje visokokvalitetnih alkoholnih pića, uključujući viski, rakiju i konjak. Kontakt drveta i destilata je presudan korak za migraciju hemijskih jedinjenja koja evociraju nova senzorna svojstva konačnih proizvoda. Novi ukus je ugodan za vrlo široku grupu potrošača i zavisi od kulturološki uslovljenih preferencija. Da bi se demistifikovala glavna hemijska jedinjenja, koja doprinose aromi, njihovo povezivanje sa senzornim profilom alkoholnih pića, koja su starila u buradima je presudan korak za ubrzanje vrlo dugotrajnog procesa, bez smanjenja kvaliteta. Na obrasce konzumiranja alkoholnih pića uticali su promenjene sklonosti potrošača i povećana dostupnost različitih vrsta alkoholnih pića na tržištu. Izbor jedne vrste alkoholnih pića u odnosu na druge značajno je oblikovan spoljašnjim atributima pića i faktorima koji zavise od samih potrošača, ali izbor između različitih dostupnih opcija jedne vrste alkoholnog pića može se zasnivati na potrošačkoj percepciji njegovih specifičnih senzornih atributa. Stoga, kombinacija ukusa, arome, boje i drugih senzornih atributa alkoholnih pića može da oblikuje percipirani kvalitet od strane potrošača i generalno utiče na potencijal njihovog tržišnog uspeha., Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory properties of the final products. Novel taste is pleasurable for a vast group of consumers and depends on cultural preferences. In order to demystify the main chemical compounds for aroma contribution, connecting them with a sensory profile of aged spirits is a crucial step in hastening the very timeless process without decreasing the quality. Consumption patterns of spirit drinks have been influenced by changed consumers' preferences and increased availability of different types of spirits on the market. Consumers' choice of one type of spirit drinks over others is significantly shaped by extrinsic attributes and consumer-based factors, but the choice among different available options of the single type of spirit may be based on consumers' perception of its specific sensory attributes. Therefore, the combination of taste, aroma, color and other sensory attributes of a spirit drink can shape consumers' perceived quality of the spirit and impact the potential of its market success in general.

Aim of study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin. Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5. Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable.

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

Introduction The relationship between the chemical composition of food products and their sensory profile is a complex association confronting many challenges. However, new untargeted methodologies are helping correlate metabolites with sensory characteristics in a simpler manner. Nevertheless, in the pilot phase of a project, where only a small set of products areused to explore the relationships, choices have to be made about the most appropriate untargeted metabolomics methodology.Objective To provide a framework for selecting a metabolite-sensory methodology based on: the quality of measurements, the relevance of the detected metabolites in terms of distinguishing between products or in terms of whether they can be related to the sensory attributes of the products.Methods In this paper we introduce a systematic approach to explore all these different aspects driving the choice for the most appropriate metabolomics method.Results As an example we have used a tomato soup project where the choice between two sampling methods (SPME and SBSE) had to be made. The results are not always consistently pointing to the same method as being the best. SPME was able to detect metabolites with a better precision, SBSE seemed to be able to provide a better distinction between the soups.Conclusion The three levels of comparison provide information on how the methods could perform in a follow up study and will help the researcher to make a final selection for the most appropriate method based on their strengths and weaknesses.

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

Iberian pigs are a porcine breed, in which is very important to obtain a genetic line showing a larger prolificacy and performance of valuable parts, without affecting the meat quality. The main objective of this work was to estimate genetic and crossbreeding effects on quality parameters on dry-cured Iberian shoulders from the different genotypes of the Iberian pigs. For that, three Iberian pigs’ varieties (Entrepelado, Retinto and Torbiscal) and their reciprocal crosses were used. Thus, three genetic lines showed the best results: (i) the Retinto genetic line (R×R) showed the results with the highest mean values in MUFA (56.02%) and the lowest in salt content (3.12%), which could have a useful genetic basis for the improvement; (ii) the crossed genetic line between Torbiscal and Entrepelado (T×E) is characterized for a high value of myoglobin (9.05 mg/g) that it is related to some sensory attributes (flavor persistence − 5.82- and juiciness − 6.02-); (iii) the crossed genetic line between Retinto and Entrepelado (R×E) is characterized for a high content of lipids (8.32%), which is related to high scores on some sensory attributes (fat oiliness − 6.64-, juiciness − 6.24- and odour intensity − 6.86-). Therefore, these three genetic lines of Iberian pig based on terms of quality are adequate to produce meat and meat products from the Iberian pigs, outstanding R×R genetic line of Iberian pig.

High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.

In the last few years, the interest in developing new mandarin cultivars of superior quality has grown as a response to the increasing consumer demand of this appreciated fruit. This study evaluated the sensory profiles of five new late-season mandarin cultivars (‘Alborea‘, ’Coral‘, ’Omet‘, ’Matiz‘ and ’Tri-703‘) and six commercial cultivars found contemporarily in stores (‘Clemenules‘, ’Nova‘, ’Tango‘, ’Nadorcott‘, ‘Orri’ and ‘Ortanique’). The sensory profiles of the cultivars were described by consumers through CATA questions. Consumers’ acceptability and the main physico-chemical properties were also evaluated. Twenty-two out of 23 CATA terms differed significantly for the sensory profiles of the studied cultivars. The new cultivars shared a similar profile, described mainly as “very intense taste”, “refreshing taste”, “very aromatic” and “juicy”, and these characteristics were quite different from those of the commercial cultivars. By combining acceptability and CATA questions, drivers of liking for segments of consumers with different preference patterns were identified. This is the first time that the sensory profiles of mandarin cultivars have been described by consumers. A significant number of consumers preferred the new mandarin cultivars to the commercial ones, which allows them a promising introduction on the market

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors

The aim of this study was to evaluate the effect of the four most typical producdon systems for Swedish lamb on sensory atrributes of meat, including appearance, texture, taste and flavour using an analytical panel. The experiment included four production treatments for weaned intact male lambs: (1) indoor fed with grass and clover silage ad libitum and 0.8 kg concentrate daily per lamb; (2) grazing on cultivated pasture with; or (3) without 0.3 kg concentrate supplementation daily per lamb; and (4) grazing on semi natura! pasture; eight lambs per producdon treatment were used. Feed radons, pasture height and live weight of the lambs were recorded. At slaughter, live weight, carcass conformation, fatness, pH and temperature decline in musde during 24 hoursafi:er slaughter were registered. Sensory and technological meat quality parameters were tested in cooked samples of M longissimus dorsi. Meat colour was not affected by treatment. Most sensor attributes were unaffected by producdon system hut for 'hay odour' and 'resistance to cutting; differences between the systems were manifested.

Studies suggest that consumer' acceptance of edible insects can be enhanced by processing and blending them with familiar food products. This is however, expected to result in changes in some sensory attributes. In this study, we investigated how consumers evaluate the appropriateness of sensory attributes of a common bakery product (buns) that was blended with cricket-flour i.e., cricket-flour-containing (CFC) buns. We also tested whether provision of information can modulate the sensory evaluations, personal involvement and emotions. The study is based on a field experiment involving 432 participants drawn from rural communities in Kenya. Participants were randomly assigned to 3 information treatment groups: i) Control group - received only general information, ii) Treatment 1 – received general information and information about the benefits (i.e., positive attributes), iii) Treatment 2 – received general information and information about the potential drawbacks (i.e., negative attributes). Participants evaluated the CFC buns before and after tasting using Just-About-Right (JAR) scale. Results indicate that providing product information affected sensory evaluation of the product's sensory attributes. They also indicate that actual tasting of the CFC buns improved the convergence of sensory evaluation of the attributes towards the ideal level. Results further show that CFC buns elicited more positive feelings with little differences in the emotional profiles between the information treatments, which suggests general interest in the buns. These results provide useful insights on how to enhance consumer acceptance of insect-based foods. We discuss the implications of the findings., Studies suggest that consumer' acceptance of edible insects can be enhanced by processing and blending them with familiar food products. This is however, expected to result in changes in some sensory attributes. In this study, we investigated how consumers evaluate the appropriateness of sensory attributes of a common bakery product (buns) that was blended with cricket-flour i.e., cricket-flour-containing (CFC) buns. We also tested whether provision of information can modulate the sensory evaluations, personal involvement and emotions. The study is based on a field experiment involving 432 participants drawn from rural communities in Kenya. Participants were randomly assigned to 3 information treatment groups: i) Control group - received only general information, ii) Treatment 1 – received general information and information about the benefits (i.e., positive attributes), iii) Treatment 2 – received general information and information about the potential drawbacks (i.e., negative attributes). Participants evaluated the CFC buns before and after tasting using Just-About-Right (JAR) scale. Results indicate that providing product information affected sensory evaluation of the product's sensory attributes. They also indicate that actual tasting of the CFC buns improved the convergence of sensory evaluation of the attributes towards the ideal level. Results further show that CFC buns elicited more positive feelings with little differences in the emotional profiles between the information treatments, which suggests general interest in the buns. These results provide useful insights on how to enhance consumer acceptance of insect-based foods. We discuss the implications of the findings.

Landraces are considered valuable for their close ties to local cultures, adaptation to low inputs, and quality. ‘Calçots’ are the immature floral stems of second-year sprouts of onions from the ‘Blanca Tardana de Lleida’ landrace, Postprint (published version)

This thesis researched the best possible operating conditions of a test dryer and the mild drying technique for preserving fresh tomato flavour. Fresh flavour is the one with more green notes and less heat-induced notes. Three different type of test dryers, namely a convective dryer (Heat Pump Dehumidifier, HPD), a conduction and infra-red radiation dryer (Refractance Window Dryer, RWD), and a microwave radiation dryer (Microwave Vacuum Dryer, MWVD) were chosen as a representative of differing principles of heat transfer. Control dryers based on commercial tomato products were also chosen, the freeze dryer (FD), spray dryer (SPD) as a basis for comparison of the flavour quality. A thin layer model was developed to predict the drying behaviour of tomato pulp and energy modelling was used with the RWD. For the RWD, conduction and evaporation were proved to be the dominant mechanisms of heat gain and heat loss from the product, respectively. The radiation effect was found to be negligible, so disproving the concept of RWD. With the HPD, a preliminary lipoxygenase inactivation model was employed to understand the low temperature drying effect on the flavour producing enzyme. Volatile and non-volatile flavour measurements were carried out for all the test dried samples. FD and HPD- dried tomatoes of the same cultivar were not significantly different from each other. Generally, acid concentration increased while sugar concentration decreased with increased thermal processing. Microwave vacuum drying operated under high vacuum of 0.1 mbar (also called as microwave freeze drying) produced the best flavour quality, followed by HPD. An integrated approach of instrumental and sensory analysis was adopted to investigate the drying impact on the stability of flavour compounds and their associated sensory attributes. The volatile and sensory profiles of HPD- and FD-dried tomatoes were comparable, whereas loss of compounds contributing to fresh green aroma and presence of heat-ind

Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety.

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p? 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved.

[ES] Este trabajo tiene como objetivo evaluar el efecto de la incorporación de harina de chufa -CH- (rica en fibra insoluble, minerales y lípidos con un perfil de ácidos grasos saludable) y goma xantana -X- (como mejorante), en las propiedades fisicoquímicas, nutricionales y sensoriales de pasta seca al huevo (pappardelle). La sémola de trigo duro -T- ha sido sustituida parcialmente (20 y el 40% (p/p)) con CH y 1% (p/p) con X. Las pappardelle resultantes han sido comparadas con la pasta tradicional (100% sémola de trigo duro). Con la sustitución del 40% con CH se obtiene una pasta con más un 3% de contenido en fibra. En este estudio se evaluaron las propiedades durante la cocción, las propiedades mecánicas, los atributos de color y el análisis sensorial de las pappardelle obtenidas. Además también se obtuvo el valor aproximado de la composición química y las propiedades funcionales de las harinas (T y CH). La incorporación de chufa ha dado lugar a pastas con un mayor índice de absorción de agua y con mayores pérdidas durante la cocción, sin embargo la adición de la goma xantana ha mejorado las propiedades, dando lugar a pappardelle de harina de chufa con una firmeza y una elasticidad similares a las muestras control. A mayor sustitución con harina de chufa, mayor oscurecimiento de las muestras. Las formulaciones con CH e incorporación de X presentadas a los catadores obtuvieron valores altos en los atributos de intensidad de color y sabor a integral para la muestra con el 40% de sustitución. Todas las muestras fueron bien aceptadas por los catadores., [EN] This work aims to evaluate the effect of the tiger nut flour -CH- (rich in insoluble fiber, minerals and lipids of healthy fatty acids profile) incorporation and xanthan gum -X- (as improver) on the physicochemical, nutritional and sensory properties of dry egg pappardelle. Durum wheat semolina -T- was replaced by (20 and 40% (w / w)) of CH and 1% (w / w) with X. The resultan ttiger nut pappardelle were compared to the traditional pasta (100 % durum wheat semolina). The 40% substitution level assures a pappardelle with more than 3% of fiber content. The cooking properties, texture, color attributes and sensory profile of pappardelle were evaluated. Besides the approximate value of the chemical composition and the functional properties of flour (T and CH) it was also obtained. Higher cooking loss and water absorption ratios associated with higher substitution levels of CH resulted in a darker product. However, the addition of xanthan improves firmness, cohesive structure and elasticity, similar to the control samples. Formulations with CH and incorporation of X presented to the tasters scored high values in the attributes of color intensity and flavor integral for the sample with 40% substitution. All samples were well accepted by the tasters., [CA] Aquest treball té com a objectiu avaluar l'efecte de la incorporació de farina de xufa -CH- (rica en fibra insoluble, minerals i lípids amb un perfil d'àcids grassos saludable) i goma xantana -X- (com a millorant), en les propietats fisicoquímiques, nutricionals i sensorials en pappardelle seca de sèmola de blat dur d'ou. La sèmola de blat dur -T- ha estat substituïda parcialment (20 i el 40% (p / p)) amb CH i 1% (p / p) amb X. Les pappardelle resultants han estat comparades amb la pasta comercial tradicional (100 % sèmola de blat dur). Amb la substitució del 40% amb CH s'obté una pasta amb més d´un 3% de contingut en fibra. En aquest estudi es van avaluar les propietats durant la cocció, les propietats mecàniques, els atributs de color i l'anàlisis sensorial de les pappardelle obtingudes. A més també es va obtindre el valor aproximat de la composició química i les propietats funcionals de les farines (T i CH). La incorporació de xufa ha donat lloc a pastes amb un major índex d'absorció d'aigua i amb majors pèrdues durant la cocció però l'addició de la goma xantana a millorat les propietats, donant lloc a pappardelle de xufa amb una fermesa i una elasticitat similars a les mostres control. A més substitució amb farina de xufa, major enfosquiment de les mostres. Les formulacions amb CH i incorporació de X presentades als tastadors van obtener valors alts en els atributs d'intensitat de color i sabor a integral, per a la mostra amb el 40% de substitució. Totes les mostres van ser ben acceptades pels tastadors.

The objective of this study was to evaluate the sensory, nutritional and sanitary quality of milk from cows fed on fermented fed based on poultry litters. Treatments were: T1, fermented feed based on poultry litter (AFBP) and T2 (control), unfermented feed based on grain (ASFBG). Ten cows were assessed a Latin rectangle randomized cross over design. Both treatments were tested in all cows in two periods of time. Each period lasted 30 d. Analysis of nutritional composition and sanitary quality of raw milk were carried out. For sensory analysis, two discriminative tests (triangular and duo-trio) and a Quantitative Descriptive Analysis (QDA) were used, milk was pasteurized before analysis. The sanitary quality of milk in both treatments was within the range allowed by Mexican Official Standards. For the two treatments; no significant differences (p > 0.05) were found either for the nutritional composition of milk or the sensory quality. A sensory perceptible difference (p < 0.05) was only found for the triangle test in the second period. It was concluded that the AFBP can be used in the supplement of dual purpose cows without causing unpleasant effects on the milk., Resumen: El objetivo del trabajo fue evaluar el efecto de un alimento fermentado con pollinaza en las características sensoriales, calidad sanitaria y composición nutricional de la leche de vaca. Los tratamientos (T) evaluados fueron: T1, alimento fermentado con pollinaza (AFBP) y T2 (control), alimento sin fermentar con grano (ASFBG). Se utilizaron 10 vacas, las cuales se aleatorizaron en un diseño rectángulo Latino cross over de forma que los tratamientos se probaron en todas las vacas en dos periodos de tiempo, con lapso de 30 d para cada periodo. Se realizaron análisis de composición nutricional y de calidad sanitaria de la leche cruda. Antes del análisis sensorial la leche se pasteurizó para este análisis se utilizaron las pruebas discriminativas triangular y dúo-trío, y una prueba de análisis descriptivo cuantitativo. La calidad sanitaria de la leche en ambos tratamientos estuvo dentro de los rangos permitidos por las Normas Oficiales Mexicanas. No se encontró diferencia significativa (p > 0.05) entre los tratamientos estudiados en composición nutricional y características sensoriales. Solo se observó diferencia significativa (p < 0.05) en la prueba discriminativa tipo triangular en el segundo periodo de muestreo. Se concluye que el AFBP puede utilizarse en la suplementación de vacas de doble propósito sin causar efectos negativos en la leche.

The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepare a new, updated flavor wheel. Seventy-two experts participated in a modified online rapid free sorting activity (no tasting) to sort flavor attributes of the lexicon. The data from all participants were compiled and agglomeration hierarchical clustering was used to determine the clusters and levels of the flavor attributes, while multidimensional scaling was used to determine the positioning of the clusters around the Coffee Taster's Flavor Wheel. This resulted in a new flavor wheel for the coffee industry.

Copyright - Czech Academy of Agricultural Sciences The original publication is available on http://agriculturejournals.cz/web/cjfs.htm, Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based on the definition of chemical and phenolic parameters of grapes and wines harvested at different ripening levels. Three different models including grape phenolic maturity parameters (grape), wine phenolic parameters (wine) and a combination of grape and wine phenolic parameters (grape + wine) were analysed for each of the wine sensory attributes. The grape parameter model has been presented as the best test to predict wine quality based on sensory scores. On the other hand, wine models showed lower accuracy. The combination of grape and wine parameters presented intermediate results showing sometimes good predictability. Moreover, PLS and PCR appeared as more accurate multivariate methods compared to MLR. Although MLR showed higher correlation coefficients, lower RPD values were observed, displaying thus its lower prediction accuracy. Multivariate calibration statistics appeared as a promising tool to predict wine sensory quality in an easy and inexpensive way.

This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varying in thickener type and concentration: carboxymethyl cellulose (1.1% and 1.3%) and modified starch (3.5% and 4.0%) and milk type (whole or skimmed). The amounts of the other ingredients were fixed. Regarding effects on colour and rheology, statistically significant interactions were detected between fat content, and thickener type and concentration. Colour was mainly affected by fat content; flow behaviour by thickener type, and viscoelasticity by thickener concentration. Thickener type and concentration and fat content significantly affected in-vivo aroma release. The delivery to the nasal cavity of the most lipophilic compound (linalool) mainly depended on fat content while thickener type and concentration mainly affected the release of the least lipophilic compound (. cis-3-hexen-1-ol). Differences perceived in colour, texture and flavour attributes were also affected by variations in ingredients differently and most of them could be related with those observed in instrumental data.

This study is focused on the characterisation of typical salami produced in Alessandria province (North West of Italy). Seventeen small or medium salami producers from this area were involved in the study and provided the samples investigated. The aim is double and consists in obtaining a screening of the characteristics of different products and following their evolution along ripening. The study involved five types of typical salami that were characterised for aroma components and nutritional features. This approach could provide a basis for a possible PDO or PGI label request. Principal Component Analysis and cluster analysis were used as multivariate statistical tools for data treatment. The overall results obtained point out that the products investigated do not deviate from analogous European products and show the possibility of characterising by specific parameters three main groups of samples: Salamini di Mandrogne, Muletta, and Nobile Giarolo; moreover some considerations can also be drawn with respect to the nutritional characterization considering the biogenic amines profile.

BackgroundHamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w).ResultsPerirenal fat versus SCF hamburgers FA had 14.3% more (P <0.05) 18:0, 11.8% less cis (c)9-18:1 (P <0.05), and 1.82% more total trans (t)-18:1 mainly in the form of t11-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P <0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P <0.05) t-18:1 by 2.89% mainly in the form of t11-18:1, feeding DGGS-15 diet led to no further changes (P >0.05), but feeding DDGS-30 diet reduced the proportions of (P <0.05) of t-18:1 chiefly t11-18:1. Feeding SS and DDGS diets had small but significant (P <0.05) effects on hamburger sensory attributes and oxidative stability.ConclusionsFeeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (i.e., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.

In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption.

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour., Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.

The aim of this study was to assess the effect of different irrigation strategies on the sensory quality of virgin olive oil (VOO) from the cv. >cobrançosa> integrated into a protected denomination of origin of >Azeite de Trás-os-Montes> in the Northeast of Portugal. Three irrigation treatments were applied: (T2)-full irrigation, which received a seasonal water equivalent of 100% of the estimated crop evapotranspiration (ETc), (T1)-continuous deficit irrigation (30% ETc) and (T0)- rainfed treatment. Data were collected from two consecutive crop years (2005-2006). Olive oil samples were analyzed for volatiles by GC-MS and the results compared with sensory evaluation data. Total volatile compounds tended to decrease with the amount of water applied. The characteristics pungent and bitter were more pronounced in olive oils from T0 and T1, which had higher polyphenolic concentrations, with a strong positive relationship with this variable and the bitter attribute. The Principal Components Analysis clearly separates the three olive oils from 2005, the driest year, and aggregates into a single group the three samples from 2006, suggesting no effect of irrigation on volatile compounds in years with a rainy spring and a marked effect in years with severe drought, suggesting that the effect of the trees' water status on these variables occurs throughout the crop season and not just during the oil accumulation phase. In general, olive oil from the cv. Cobrançosa is more bitter than pungent and has a typical nutty sensory attribute shown by a strong positive relationship between benzaldehyde and the sensory notes of almonds and nuts.