Food Sensory Analysis

The focus of this paper is to apply sensory branding to the case of Lego. Henceforth, the thesis question for my paper is the following: To what extent does Lego use sensory branding and what should the company do in the future in terms of utilizing sensory branding?

The reason for choosing this topic is first of all, that I myself grew up with Lego and as so many in my age range intuitively understand the sensory characteristics of the touch and look of the Lego brand. Second of all I chose this topic because Lego seems to be applying sensory branding only in a limited sense.

This is interesting first of all, because it indicates, that there is room for improvement in Lego’s overall branding strategy. Second of all, it is interesting because according to fellow Danish marketing guru Martin Lindstrom, the future belongs to companies who fully adopt sensory branding. This is particularly relevant for Lego considering they are in an industry where function is relatively easily copied. Therefore, if Lego does not improve its sensory branding efforts, the company risks being overtaken by competitors applying a more holistic sensory branding strategy.

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Studies of cross-cultural chemosensofy perceptiuns ancl preSences am examined from the point of view of their ability to explain differences in food selection in different cultures. It is unclear from the limited literature whether psychophysical judsements of tastu or of other sensory qualities of fonds differ cross-culturally. However, preference for these same qualities appears to be dependent on the context in which they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietsn/ experiences of different cultures.

Anecdotal information suggests that some Hispanic consumers may consider US-made Hispanic cheeses as having a general lack of authenticity compared with those made in their countries of origin. To characterize the potential differences, samples of fresh, pasta filata, and aged Hispanic cheeses were acquired from both the United States (total n = 39) and countries of origin (total n = 30) purchased from Mexico, Central America (Costa Rica and El Salvador), and the Caribbean (Puerto Rico). The proximate composition, microbial counts, melt profile, and sensory characteristics were evaluated and compared in country-of-origin cheeses and the US-made counterparts. The presence of Listeria spp. was confirmed for 1 Mexican aged cheese sample and 6 cheese samples from Central America (3 fresh, 2 pasta filata, and 1 aged). The chemical composition, melt profile, and sensory characteristics of fresh and pasta filata US Hispanic cheeses were not significantly different from their Mexican counterparts. Likewise, the chemical composition and melt profile of US aged Hispanic cheeses was not significantly different from the aged Mexican cheeses, but sensory characteristics varied among all aged cheeses. These results demonstrate the similarities and differences among US fresh, pasta filata, and aged Hispanic cheeses relative to their counterparts made in the countries of origin.

This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were also obtained using questionnaire, observation and unstructured interview instruments. The data were then analysed with database and statistical software such as SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference. Qualitatively, the findings revealed that meals served in the schools had most of the needed food nutrients. However, the mean daily nutritional values intake of the pupils in the schools in both studied areas did not meet the recommended nutrient intake value. It is therefore recommended that the government should enhance the nutritional quality of the meals served to the pupils by supplying vitamin supplements. Again, the government should consult experts in food and nutrition in each region to redraw menu which has nutritional benefits from locally grown foods.

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits  containing only 100% wheat flour was higher but weight was
lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein  content than control biscuits. The sensory results showed that overall acceptability,
taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet  flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits.

Abstract Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabetes. In particular, the pH-responsive color-changing function of anthocyanins is useful for making color indicator smart packaging films. This review addressed the latest information on the use of natural pigment anthocyanins for intelligent and active food packaging applications. Recent studies on eco-friendly biodegradable polymer-based color indicator films incorporated with anthocyanins have been addressed. Also, studies on the use of smart packaging films to monitor the freshness of foods such as milk, meat, and fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.

Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim of our study was to assess litchi fruit chemical-physical and sensory quality changes during postharvest and shelf life using rapid refrigeration (RR) and active modified atmosphere packaging (MAP). Litchi fruits were picked at commercial harvest and were divided in 4 groups: not treated fruit (CTR); rapid refrigerated fruit (RRF); modified atmosphere packed fruit (MAP); hydrogen peroxide treated and modified atmosphere packed fruit (MAP+). CTR and RRF fruit were packed in microperforated plastic bag whereas MAP and MAP+ fruit were packed in unperforated high-density polyethylene package in which a gas mixture (60 kPa N2, 30% CO2 and 10 kPa O2) was flushed and then the bag was hermetically sealed. RRF, fruit were submitted to coolin...

Proficiency testing in sensory analysis is an important step towards demonstrating that results from one sensory panel are consistent with the results of other sensory panels. The uniqueness of sensory analysis poses some specific problems for measuring the proficiency of the human instrument (panel). Individuals within a panel and people from different cultures may have different thresholds of perception, and product experience of the panel may lead to differences in the ability to discriminate among samples. Such factors make the job of the sensory scientist and statistician more challenging, because of the difficulties in defining the expected level of performance. As part of an EU supported project, ProfiSens, 12 panels undertook descriptive profiling on six samples of red wine. Four were designated ‘validation’ panels, whose data were used firstly to establish the expected profile results, and secondly to set the performance criteria that a trained sensory panel would be expected to achieve. Four key measures of a panel’s performance were investigated: (1) the number of significant sensory dimensions identified by using generalised Procrustes analysis; (2) the number of pairs of samples that a panel found to be different at a specified level of significance; (3) how well the ‘sensory map’ of a panel agreed with the ‘expected sensory map’; and (4) how well the assessors agreed with each other within a panel, and with the consensus configuration. For each of these criteria, an ‘expected result’ was considered, as was an overall measure of performance. The data from the remaining eight panels were analysed, and the level of performance recorded for each of the stated criteria. Results indicated differing levels of performance. The study also revealed a number of key issues that need to be addressed to successfully run proficiency testing for descriptive profile analysis. A simpler performance scheme is proposed to address issues related to attaching arbitrary weightings to each of the performance criteria and to address potential problems associated with combining different measurement criteria into a single performance score. While some issues still need addressing, this project has made significant contributions to proficiency testing for sensory analysis.

Innovation development is a fundamental condition for companies to hold their positions in intensified market competition, to stabilise sales, to contribute to a company’s growth, and to reduce risks through diversification. There are many examples in prior literature of the importance of sensory analysis in terms of designing, testing, launching, and rethinking food products. When these tools are conceived of not only as a unique and isolated science but also jointly with other fields in marketing research, the interdisciplinary approach increases the potential and efficiency of
research and development.
Product innovation can be instrumental for firms that want to respond to changes in the business environment and be market oriented. Thus, after having demonstrated the importance of the “House of Quality” and “Buyer Utility Map,” as well as their application to the innovation process, this chapter underlines the usefulness of adopting multiple methods and interdisciplinary approaches, with the support of background information and the use of the latest research in the field of consumer science.

Terroir has been largely studied in vine and wine sciences for the purpose of understanding how interactions between soil, climate and microbiota affect a plant. This study reviews the terroir effect on vine physiology and grape chemistry and sheds light on the possible consequences on wine typicality. The terroir expression is optimal when vine precocity matches with local climatic conditions and when yield and vigour are limited through water deficit stress or low nitrogen availability. However, even if environmental factors do affect the composition of vines and grapes, there is no scientific argument that proves a terroir effect through any sensory marker in wine so far. Recently, promising studies have shown interesting results that bond microbiological and mineral footprint to taste and scent in wine. Further research is necessary to correlate terroir effect to wine typicality.

Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.

Aromatic plants are considered sources of antioxidants, antimicrobial and flavouring agents. Four aromatic plants (Thymus vulgaris L., Foeniculum vulgare, Pimpinella anisum L. and Trigonellafoenum-graecum L.) were analysed in the study. Yoghurt was used to produce a low calorie pie. Chemical and rheological parameters, baking performance, staling rate and sensory properties of the pie were investigated. Volatile aroma compounds were analysed with GC and GC/ MS, and antioxidant activity was evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in the pie improved protein, fat, fibre, ash, and minerals contents and allowed achieving about 19% reduction in calories. Sensory evaluation of pie containing the mixture of aromatic plants showed it superior sensory quality. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mould and bacteria and to prolong the storage periods of pie compared with the control.

Ce livre aborde les principaux thèmes de l'analyse sensorielle et des études consommateurs sous un angle nouveau. Il regroupe les principales techniques et méthodologies utilisées dans le monde académique et industriel. Chaque chapitre est rédigé par des experts dans leur domaine

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (DE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH value was 3.6 for Sinara mango fruits. Awis mango fruits had the significantly highest TSS value (23.67 °brix) whereas Sinara fruits had the lowest TSS value (11.33 °brix). Rhe-ological properties of Sinara, Zibdia and Sedeka mango pulps are characterized by high values of consistency coeffecient 126.5–156.6 dyne s n /cm 2. Sesonsorially, the significantly sweetest fruits were Sinara, Alfones and Awis whereas the lowest one was Zibdia. There is no bitter taste with all tested mango cultivars either with taste or after taste criteria.

Research in (multi-)sensory marketing suggests that engaging consumers’ senses is an efficient way to create effective advertisements. In this study we explore how sensory cues are used in print advertising. In particular, we identify and describe print advertisements featuring instances of synaesthesia, that is, a metaphor by which properties of a given sensory modality are attributed to a concept that relates primarily to a different sensory modality. We propose that these advertisements can be classified based on the role played by the image and the text, as well as based on the way visual and linguistic elements interact. We also outline how our contribution can set theoretical groundwork for the design of new empirical research questions in cognitive science and marketing studies.

Scientific studies have shown that the use of malt syrup in bread making as an alternative to synthetic improvers such as emulsifiers, preservatives and enzymes improves organoleptic, technological and nutritional qualities. To evaluate the rheological properties, nutritional values and sensorial characteristics of bread prepared with malted barley syrup. Two samples of breads were prepared with and without the addition of malted barley syrup in the formula. Several types of assessments on rheological properties, nutritional values and sensory characteristics were performed by comparing the control bread with the bread containing malted barley syrup in order to determine the effectiveness of its incorporation into the bread formulation. After evaluating the rheological properties of the dough for each type of bread, we observed that during the fermentation, after incorporation of the barley syrup into the bread formulation, the dough obtained swells better during the fermentation and reaches a maximum volume of 5.5 ml. Similarly, the dough prepared by the barley syrup has a better extensibility and a high elasticity compared to the control. Results of sensory analysis showed that barley syrup was able to mask flour taste and salty taste as well as yeast odor. In addition, this ingredient has developed a pleasant smell and it has kept moisture in the breadcrumb. This was highly appreciated by the panelists of sensory analysis. Finally, after comparing the nutritional value of each type of bread sample, we can conclude that the bread prepared in barley syrup is less caloric than the bread. In addition, this syrup has provided bread with an additional source of protein, mineral salts, especially Calcium, Magnesium and Potassium. Malted barley syrup favors the process of fermentation. In addition, it helps in the development of gluten, which leads to an improvement in the elasticity, and the extensibility of the dough. In addition, malt, increases the moisture retention properties improving the freshness and the quality of preservation. Thus, the bread obtained has a delicious crust that is smooth and crisp and brings to our daily diet nutrients such as potassium and phosphorus.

Abstract Sensory evaluation techniques arose from the need to produce manufactured foods of consistent quality and to develop new foods for the growing consumer market. However in foodservice, these methods are often only applicable to prepared foods: the rapid service needed for satisfying restaurant customers leaves only time for a cursory, mainly visual assessment of the sensory qualities to act as a form of quality control. This relies on the expertise of the foodservice expert-the highly trained chef.

A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS). Reference samples were prepared using palm olein (PO) or hydrogenated rapeseed/palm oil mixture (RP). Crisps were stored at ambient temperature for six months and French fries at -20°C for 12 months. At regular intervals the samples were assessed. Crisps prepared in SO have a lower sensory quality than those prepared in PO. Frying in HOSO resulted in crips comparable with those fried in PO. The differences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The addition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and especially in SO, in compari...

In the present study, sensory and physicochemical properties of raw honey samples originating from different floral sources of India were investigated. Sensory analysis was carried out by quantitative descriptive analysis method. Samples having higher scores for flowery aroma, amber colour together with less crystallization were perceived to be more desirable with greater acceptability. The values obtained for electrical conductivity (0.28–1.0 mS/cm), moisture content (18.37–22%), HMF content (3.65–23.16 mg/kg), free acidity (14.83–40.17 meq/kg), pH (3.81–4.85), ash (0.08–0.49%), specific gravity (1.39–1.42 g/cm2), total reducing sugars (64.91–71.39%) and protein content (0.16–0.70%) were within the criteria set by International regulations of quality. To classify and differentiate unifloral honeys originating from nine botanical origins, the data matrix was also subjected to principal component analysis. The overall results revealed that both the sensory and physicochemical properties of honey can be used as indicators not only of quality but also of origin.

Banana is a major cash crop of tropical and subtropical regions generating vast agricultural waste after harvest. After harvest of the fruit, the pseudostems are cut and abandoned in the fields to become organic waste because it cannot be used for next harvest. Banana Pseudostem contains almost 90% water and a vast range of medicinal uses. Also, it takes excessive amount of energy and time to be processed into biogas, pulp and paper. This indicates utilizing banana pseudostem juice in the form of drink is the efficient method for managing banana stem wastage. The objective of this study was to develop an herbal drink with the incorporation of plantain stem juice and herbal extracts (Ginger, Lemon and Spearmint) and to study its Physico-chemical and sensory characteristics in order to determine the quality and consumer acceptability of the drink. Variation 1 (V1) consists of banana stem juice, lemon juice, mint leaves extract, water and sugar. Variation 2 (V2) consists of banana stem juice, ginger rhizome extract, mint leaves extract, water and sugar. V1 and V2 were analyzed for physicochemical tests (pH, titrable acidity, total soluble solids, total sugars and reducing sugars) and sensory attributes (Appearance, Colour, Aroma, Consistency, Flavour, Astringency and Overall acceptability) The sensory analysis was conducted using 9-point hedonic scale with 30 semi trained panellists. The result of its overall acceptability was favourable for both the variations. So, the herbal drink utilizing banana pseudostem juice is economical, beneficial and medicinal in use.

Uji segitiga atau triangle test merupakan salah satu bentuk pengujian pembeda dimana dalam pengujian ini sampel disajikan tanpa menggunakan pembanding. Uji segitiga ini digunakan untuk mengidentifikasi perbedaan yang kecil. Uji segitiga ini bersifat sederhana karena hanya untuk mengetahui ada tidaknya perbedaan antara sampel, tetapi ada pula yang lebih terarah yaitu mengetahui sejauh mana perbedaan sampel-sampel yang disediakan. Tujuan dari uji segitiga adalah untuk menguji kemampuan fisiko-psikologis panelis, khususnya kemampuan untuk membedakan. Selain itu digunakan untuk memilih atau menyeleksi panelis

Electrical impedance spectroscopy (EIS), in which a sinusoidal test voltage or current is applied to the sample under test to measure its impedance over a suitable frequency range, is a powerful technique to investigate the electrical properties of a large variety of materials. In practice, the measured impedance spectra, usually fitted with an equivalent electrical model, represent an electrical fingerprint of the sample providing an insight into its properties and behavior. EIS is used in a broad range of applications as a quick and easily automated technique to characterize solid, liquid, semiliquid, organic as well as inorganic materials. This paper presents an updated review of EIS main implementations and applications.

Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) have been cultivated in the Andean region of South America since Pre-Hispanic times. They are regarded as formidable nutritious alternatives due their high content of protein (rich in lysine), dietary fibre and bioactive compounds such as tocopherols, phenolic compounds and folate. Despite this, the academic research conducted on their utilisation for human consumption is relatively low. Conversely, lupine (Lupinus angustifolius) is a well-known legume used for animal feed in most of the Nordic countries. The aim of this research was to incorporate amaranth, quinoa, kañiwa and lupine to cornbased
snacks, and study their physical, chemical and sensory properties. A co-rotating twin screw extruder was used to obtain corn-based extrudates containing amaranth, quinoa, kañiwa and lupine. In preliminary studies (incorporation up to 20% of solids), Box-Behnken experimental design with three predictors was used: water content of mixture (WCM, 15-19%), screw speed (SS, 200-500 rpm) and temperature of the die (TEM, 150-170 °C).
Subsequent studies were conducted using partial least squares regression (PLSR) and Lpartial least squares regression (L-PLSR) with nine predictors: Grain type, grain content (20-50% of solids), temperature of die (140-160 °C), screw speed (200-500 rpm), water content of mixture (WCM, 14-18%) as well as contents of protein, ash, fibre and sum content of main fatty acids of blend. In general, WCM and screw speed had the greatest importance for response variables
such as torque and pressure at the die during extrusion, sectional expansion index (SEI), stiffness and water content of extrudate; the content of protein and dietary fibre in the blend
was particularly relevant during the extrusion of extrudates containing kañiwa and lupine. Regarding the most expanded extrudates, those containing 20, 35 and 50% amaranth, quinoa
or kañiwa presented comparable SEIs and stiffness while those containing above 20% lupine suffered from structural collapse. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had a slight effect on the content of total phenolic compounds and folate. In sensory studies, extrudates with higher contents of amaranth, quinoa and kañiwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and kañiwa, crispiness and crunchiness became the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by
X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. In storage, whole extrudates containing 20% amaranth, quinoa or kañiwa and
exposed to RH of 76% presented the lowest formation of hexanal compared to milled extrudates exposed to RH of 11%. This study showed that expanded corn-based extrudates containing up to 50% amaranth, quinoa and kañiwa and at most 20% lupine of solids can maintain key mechanical and textural properties as well as added nutritional value. This study applied successfully PLSR and L-PLSR modelling techniques to study the incorporation of amaranth, quinoa, kañiwa and lupine to corn-based snacks. This research has expanded the knowledge linked
to the development of gluten-free extrudates with added nutritional value.

Indera peraba terdapat pada hampir seluruh permukaan tubuh, beberapa bagian seperti rongga mulut, bibir dan tangan lebih peka terhadap sentuhan. Untuk menilai tekstur produk dapat dilakukan perabaan menggunakan ujung jari tangan. Tekstur dan konsistensi bahan akan mempengaruhi cita rasa suatu bahan.

Terroir has been largely studied in vine and wine sciences for the purpose of understanding how interactions between soil, climate and microbiota affect a plant. This study reviews the terroir effect on vine physiology and grape chemistry and sheds light on the possible consequences on wine typicality. The terroir expression is optimal when vine precocity matches with local climatic conditions and when yield and vigour are limited through water deficit stress or low nitrogen availability. However, even if environmental factors do affect the composition of vines and grapes, there is no scientific argument that proves a terroir effect through any sensory marker in wine so far. Recently, promising studies have shown interesting results that bond microbiological and mineral footprint to taste and scent in wine. Further research is necessary to correlate terroir effect to wine typicality.