Bibliografias temáticas / Sensory evaluation of food

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Literatura científica selecionada sobre o tema "Sensory evaluation of food"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 20 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Sensory evaluation of food"

YOSHIKAWA, Seiji. "Sensory Evaluation of Food". JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, n.º 10 (1989): 664–68. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.664.

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Kim, Yong-Sung, e Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System". BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types ofMakgeolliwere generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

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Vojnović, V., M. Ritz e N. Vahčić. "Sensory evaluation of whey-based fruit beverages". Food / Nahrung 37, n.º 3 (1993): 246–51. http://dx.doi.org/10.1002/food.19930370309.

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Vilela, Alice. "Food sensory evaluation throughout the time". História da Ciência e Ensino: construindo interfaces 20 (29 de dezembro de 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.

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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.

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Hobson, P. N. "Basic sensory methods for food evaluation". Biological Wastes 33, n.º 3 (janeiro de 1990): 228. http://dx.doi.org/10.1016/0269-7483(90)90008-g.

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Zhang, Dong Ling, Xiao Mei Xu, Yang Liu e Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information". Advanced Materials Research 424-425 (janeiro de 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.

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It presents a proposed method for the development of accredited sensory evaluation methods for agricultural food, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; sensory evaluation and quality certification with global evaluation result.

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Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review". Czech Journal of Food Sciences 37, No. 5 (31 de outubro de 2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.

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This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.

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Nezif, Abamecha. "Research Review on Formulation and Sensory Evaluation of Complementary Foods from Cereals and Legumes in Ethiopia". Food Science & Nutrition Technology 5, n.º 5 (30 de setembro de 2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000231.

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Since infant food protein-energy malnutrition is a problem in Africa and other developing nations of the world. Food and Agricultural Organization’s statistics also reveal that in Africa, more than one in four people are malnourished. Food cereal grains are a major staple in many African homes contributing significant amounts of energy protein, but limiting in essential amino acid of lysine. Legumes on the other hand are protein and amino acid rich foods, but also lacking in sulphurcontaining amino acids. Hence, a combination of these two grain foods would improve the protein and nutrient density of the subsequent food products. Probably due to their high nutritional values, however, this review therefore, assesses various works in literature on the use of these crops to produce composite food products. Complementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples, because of Protein-energy malnutrition among children is the major health challenges and it may be related to low nutritional quality of traditional complementary foods and high cost of quality protein based complementary foods. This review also aimed at the formulation, preparation and evaluation of low-cots, locally available products based on cereals and pulses.

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Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný e F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis". Czech Journal of Food Sciences 18, No. 6 (1 de janeiro de 2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

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Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves e Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview". Foods 8, n.º 12 (5 de dezembro de 2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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Mais fontes

Teses / dissertações sobre o assunto "Sensory evaluation of food"

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology e School of Food Science. "Sensory aspects of food preferences". THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.
Doctor of Philosophy (PhD)

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Kupongsak, Sasikan. "Food process control based on sensory evaluations /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

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Deans, Gillian A. "Design and analysis of sensory evaluation experiments". Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.

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Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.

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Thesis (MSc)--Stellenbosch University, 2002.
ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk for new fermentations. This beverage holds great potential for large scale development due to the self-propagating nature of the grains, the lack of sophisticated equipment and knowledge necessary for production, and the appealing sensory characteristics of this beverage. This study was therefore performed as an initial investigation to determine the optimum fermentation conditions for large-scale grain production and optimal sensory appeal. Kefir grain production was found to be proportional to incubation temperature in the range studied (18°, 22°, 25° and 30°C), with maximum grain biomass increases of 500% for the Kefir incubated at 30°C over the 10 d trial. During fermentation of Kefir grains in milk, lactic acid and other metabolites are produced. Lactic acid results in coagulation of the milk, necessary to provide the characteristic texture and flavour of Kefir, as well as exerting a preservative effect. Lactic acid production was found to be strongly proportional to both incubation temperature and inoculum concentration. The samples containing 2% (w/v) Kefir grain inoculum concentration that were incubated at 25°C for 24 h were found to have optimum lactic acid levels for good quality Kefir (pH of 4.4 - 4.6 and TA of 1.0 - 1.15%). The other metabolites produced during Kefir fermentation are responsible for the specific flavour of Kefir, and include acetaldehyde, diacetyl, ethanol, acetone and 2-butanone. These compounds were studied using headspace gas chromatography over the fermentation period, which yielded good resolution and separation of all these compounds, however, only acetaldehyde, ethanol and acetone were found to be major metabolites in this study, These analytical results were then further compared to sensory results for key identified attributes, as obtained from a trained sensory panel, to enable recommendations for optimum fermentation conditions to be made. The studied attributes included sourness, sweetness, butteriness, creaminess, yoghurt flavour, cowiness, effervescence, yeastiness, smoothness and overall acceptability. It was apparent from this study that correlations between analytical and sensory data could be drawn, and that panellists were particularly accurate in detecting the attribute sourness resulting from the accumulated lactic acid in the Kefir. Overall acceptability also seemed to be intricately linked to the attribute creaminess, hence the regular literature references to full-cream Kefir as optimum for best sensory appeal. From this study, it was evident that Kefir with optimal sensory appeal is obtained with incubation for 18 h at moderate temperatures (22° or 25°C) and grain inoculum concentrations (0.8% w/v).
AFRIKAANSE OPSOMMING: In ontwikkelende lande soos Suid-Afrika, bestaan daar 'n groot behoefte aan voedsame suiwelprodukte wat stabiel is by kamer temperatuur aangesien 'n groot deel van die bevolking beperkte toegang tot verkoelingsfasiliteite het. Een so 'n produk is Kefir, 'n natuurlike gefermenteerde suiwelproduk wat sy oorsprong eeue gelede in China gehad het. Die mikroorganismes wat verantwoordelik is vir die fermentasie, is saamgebind in 'n koolhidraat matriks in die vorm van klein korrels. Hierdie korrels word verwyder uit die drankie voordat dit gedrink word, en word dan weer by vars melk bygevoeg vir 'n verdere fermentasie. Hierdie gefermenteerde produk het baie potensiaal vir massa-produksie, omdat die korrels natuurlik vermeerder, geen gesofistikeerde toerusting of kennis nodig is nie, en die finale produk hoogs aanvaarbare sensoriese eienskappe het. Die doel van die studie was om 'n inleidende ondersoek uit te voer om die optimum fermentasie toestande vir massakweking van korrels en die mees aanvaarbare sensoriese eienskappe te bepaal. Uit hierdie studie is gevind dat Kefirkorrel vermeerdering proporsioneel is tot die verhoging in inkubasie temperatuur in die gebied 18°, 22°, 25° en 30°C, met maksimum biomassa toenames van tot 500% vir Kefir wat vir 10 dae by 30°C geïnkubeer was. Gedurende fermentasie van Kefirkorrels in melk, word melksuur en ander metaboliete gevorm. Melksuur lei tot die verlaging van die pH van die melk, en veroorsaak stolling, wat noodsaaklik is vir die kenmerkende tekstuur en geur van Kefir, maar dien ook as 'n preserveermiddel. Daar is ook gevind dat melksuur produksie 'n direkte verband het met die inkubasie temperatuur en inokulum konsentrasie. Die monsters met Kefirkorrel inokulum konsentrasie van 2% (miv) wat vir 24 h by 25°C geïnkubeer is, het die optimale melksuur konsentrasies vir goeie kwaliteit Kefir bevat (pH van 4.4 - 4.6 en TA van 1.0 - 1.15%). Ander metaboliete wat belangrike geurkomponente van Kefir is, is asetaldehied, diasetiel, etanol, asetoon en 2-butanoon. Hierdie metaboliete is bepaal en geëvalueer met bodamp gaschromatografiese tegnieke gedurende die fermentasie, wat 'n goeie resolusie en skeiding gelewer het. In hierdie studie is slegs asetaldehied, etanol en asetoon as hoof Kefir metaboliete gevind. Die analitiese data is verder vergelyk met die sensoriese data van die hoof sensoriese komponente, soos bepaal deur 'n opgeleide sensoriese paneel, om die mees gunstigde fermentasie parameters te bepaal. Die geëvalueerde eienskappe was suurheid, soetheid, botterigheid, romerigheid, joghurt geur, koeismaak, gas inhoud, gisagtigheid, gladheid en algehele aanvaarbaarheid. Uit hierdie data is gevind dat daar wel 'n sterk korrelasie bestaan tussen die analitiese en sensoriese resultate, en dat paneellede in staat was om die suurheid, as gevolg van die gevormde melksuur, te bepaal. Algehele aanvaarbaarheid is definitief gekoppel aan romerigheid, daarom word volroommelk Kefir verkies bo die wat met afgeroomde melk berei is. Die data uit hierdie studie het ook getoon dat Kefir met optimale sensoriese eienskappe verkry is na 'n inkubasietyd van 18 h by "matige temperature" (22° of 25°C) en 'n Kefirkorrel inokulum van 0.8% (mIv).

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Krishnamurthy, Raju Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Prediction of consumer liking from trained sensory panel information: evaluation of artificial neural networks (ANN)". Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.

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This study set out to establish artificial neural networks (ANN) as an alternate to regression methods (multiple linear, principal components and partial least squares regression) to predict consumer liking from trained sensory panel data. The study has two parts viz., I) Flavour study - evaluation of ANNs to predict consumer flavour preferences from trained sensory panel data and 2) Fragrance study ??? evaluation of different ANN architectures to predict consumer fragrance liking from trained sensory panel data. In this study, a multi-layer feedforward neural network architecture with input, hidden and output layer(s) was designed. The back-propagation algorithm was utilised in training of neural networks. The network learning parameters such as learning rate and momentum rate were optimised by the grid experiments for a fixed number of learning cycles. In flavour study, ANNs were trained using the trained sensory panel raw data as well as transformed data. The networks trained with sensory panel raw data achieved 98% correct learning, whereas the testing was within the range of 28 -35%. A suitable transformation methods were applied to reduce the variations in trained sensory panel raw data. The networks trained with transformed sensory panel data achieved between 80-90% correct learning and 80-95% correct testing. In fragrance study, ANNs were trained using the trained sensory panel raw data as well as principal component data. The networks trained with sensory panel raw data achieved 100% correct learning, and testing was in a range of 70-94%. Principal component analysis was applied to reduce redundancy in the trained sensory panel data. The networks trained with principal component data achieved about 100% correct learning and 90% correct testing. It was shown that due to its excellent noise tolerance property and ability to predict more than one type of consumer liking using a single model, the ANN approach promises to be an effective modelling tool.

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Bergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality". Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “fruity” (specifically “apricot jam”, “cooked apple”, “raisin” and “lemon/lemon grass”), “woody”, “caramel/ vanilla” and “honey-like” aromas. The flavour can be described as distinctly “fynbos-floral”, “fynbos-sweet” and “woody”, including hints of “lemon/lemon grass” and “hay/dried grass”. The results of the sensory study were used to create a C. intermedia sensory wheel and lexicon, and an elementary grading system that categorised samples into “good”, “average” and “poor” sensory quality was proposed. Physicochemical parameters, i.e. soluble solids (SS) content, absorbance as a measure of colour, and turbidity, were evaluated as possible rapid predictors of sensory quality. High SS content, absorbance and turbidity correlated strongly with “poor” sensory quality. A linear relationship existed between the physicochemical parameters. The effect of fermentation temperature (70, 80 and 90°C) and time (12, 16, 24, 36, 48 and 60 h) on the sensory and physicochemical characteristics of C. intermedia was determined on laboratory-scale. Increasing fermentation time increased the intensity of positive sensory attributes, while decreasing the intensity of negative sensory attributes. The SS content, colour and turbidity of infusions decreased with increasing fermentation time, while the SS content and turbidity of infusions increased with increasing fermentation temperature. Fermentation at 90°C for 36 h on laboratory-scale produced C. intermedia with the best sensory properties, while preserving the SS content and colour of infusions. Fermentation at 70°C and 80°C required longer fermentation times for development of positive sensory attributes. Fermentation at 90°C was subsequently validated on commercial-scale. Laboratory-scale fermentation of the same batches of plant material was also carried out concurrently to allow direct comparison of the scale of fermentation on tea quality. Commercial-scale fermentation, despite increased variability as a result of increased batch volumes and heating difficulties, produced C. intermedia of “good” sensory quality after 24 and 36 h of fermentation. Increasing fermentation time had little effect on the SS content and colour of infusions of tea produced on commercial-scale, but turbidity increased significantly after 36 h. Thus, to produce C. intermedia with consistently good quality on commercial-scale, fermentation at 90°C for 24 to 36 h is recommended. Increasing fermentation time past 48 h should be avoided to prevent turbidity and the development of sensory attributes characteristic of over-fermented tea. However, due to the large variability of commercial-scale honeybush tea production, it is recommended that each batch be monitored between 24 and 36 h to determine when optimum fermentation has been obtained.
AFRIKAANSE OPSOMMING: Beperkte en wisselvallige beskikbaarheid van goeie gehalte heuningbostee noodsaak die optimisering van fermentasie parameters vir Cyclopia intermedia. Optimisering van fermentation parameters is op laboratorium skaal gedoen, gevolg deur validasie van die parameters op kommersiële skaal. Vooraf is die spesie-spesifieke sensoriese profiel en die fisies-chemiese eienskappe van C. intermedia tee bepaal. Die kenmerkende sensoriese profiel van C. intermedia kan beskryf word as soet en effens vrank met 'n kombinasie van "fynbos-blomagtige", "fynbos-soet", "vrugtige" (spesifiek "appelkooskonfyt", "gekookte appel", "rosyntjie” en “suurlemoen/sitroen gras"), "houtagtige", "karamel/vanilla" en "heuningagtige" aromas. Die smaak kan beskryf word as "fynbos-blomagtig", "fynbos-soet" en "houtagtig", met 'n tikkie "suurlemoen/sitroen gras" en "hooi/gedroogde gras". Die resultate van die sensoriese studie is gebruik om 'n C. intermedia sensoriese wiel en leksikon, asook 'n basiese graderingstelsel wat tee monsters in "goeie", "gemiddelde" en "swak" sensoriese kwaliteit klassifiseer, te ontwikkel. Fisies-chemiese parameters: oplosbare vastestof (SS) inhoud; absorbansie as 'n maatstaf van kleur; en troebelheid, is geëvalueer as moontlike indikasies van sensoriese kwaliteit. Hoë SS inhoud, absorbansie en troebelheid waardes het sterk met "swak" sensoriese kwaliteit gekorreleer. 'n Lineêre verwantskap bestaan tussen die fisies-chemiese parameters en kwaliteit. Die effek van fermentasie temperatuur (70, 80 en 90°C) en -tyd (12, 16, 24, 36, 48 en 60 h) op die sensoriese en fisies-chemiese eienskappe van C. intermedia is op laboratorium skaal bepaal. Verlenging van fermentasie tyd het die intensiteit van die positiewe sensoriese eienskappe verhoog, terwyl dit die intensiteit van negatiewe sensoriese eienskappe verminder het. Die SS inhoud, kleur en troebelheid van die tee het met verlengde fermentasie tyd afgeneem, terwyl die SS inhoud en troebelheid met verhoging van fermentasie temperatuur toegeneem het. Fermentasie by 90°C vir 36 h op laboratorium skaal het tee met die beste sensoriese eienskappe geproduseer, met behoud van die SS inhoud en kleur. Fermentasie by 70°C en 80°C het 'n langer fermentasie tyd vir die ontwikkeling van positiewe sensoriese eienskappe vereis. Fermentasie by 90°C is daaropvolgens op kommersiële skaal uitgevoer, met gelyktydige laboratorium skaal fermentasie van dieselfde plantmateriaal lotte om die direkte effek van die skaal van fermentasie op tee kwaliteit te bepaal. Kommersiële fermentasie, ten spyte van verhoogde wisselvalligheid as gevolg van groot volumes tee en probleme met verhitting, het tee van "goeie" sensoriese kwaliteit na fermentasie periodes van 24 en 36 h geproduseer. Verlenging van fermentasie tyd het min uitwerking op die SS inhoud en kleur van kommersiel gefermenteerde tea gehad, maar troebelheid het beduidend na 36 h toegeneem. Fermentasie by 90°C vir 24 - 36 h word gevolglik aanbeveel om tee met goeie gehalte op kommersiële skaal te produseer. Fermentasie vir langer as 48 h moet vermy word om troebelheid te voorkom en die ontwikkeling van sensoriese eienskappe kenmerkend van oor-gefermenteerde tee te vermy. As gevolg van faktore wat groot variasie in kommersiële skaal heuningbostee produksie kan teweegbring, word aanbeveel dat elke produksielot tussen 24 en 36 h gemonitor word om die optimum fermentasie tyd te bepaal.

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Temple, Elizabeth C., of Western Sydney Hawkesbury University e Faculty of Science and Technology. "Aspects of the development of the sense of taste in humans". THESIS_FST_xxx_Temple_E.xml, 1999. http://handle.uws.edu.au:8081/1959.7/61.

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Very little research has been conducted on the development of taste perception in humans. Therefore there is a lack of knowledge, first, about how children perceive taste, especially when compared to what is known about how adults experience taste, and second, about the functioning and development of the gustatory system, including when the system is fully mature and functioning in an adult-like manner. The aims of this thesis were (i) to investigate the growth pattern of the tongue throughout childhood / adolescence, and (ii) to determine the state of maturity of some of the aspects of the sense of taste in mid-childhood. Overall, the data in this thesis indicate that children respond similarly to adults with regard to single-point measures of sensitivity and perceived intensity, but there are some differences in the overall temporal experience of taste, from onset of perception through to extinction, and the way in which it is perceived by adults and 8-9 year old children. The latter
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Nygren, Tobias. "Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques /". Örebro : Örebro universitetsbibliotek, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-56.

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Katzir, Irena. "Sensory and dietary quality of fiber-beef blends". Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.

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Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef-lupran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a significant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to significantly affect serum or liver cholesterol.
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Swaney-Stueve, Marianne. "Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groups /". free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036863.

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Livros sobre o assunto "Sensory evaluation of food"

Lawless, Harry T., e Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.

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Lawless, Harry T., e Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5.

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Lawless, Harry T., e Hildegarde Heymann. Sensory Evaluation of Food. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5.

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Rao, Eram S. Food quality evaluation. New Delhi: Variety Book Publishers' Distributors, 2013.

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Vance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. 4^a ed. Boca Raton: Taylor & Francis, 2007.

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Vance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. 3^a ed. Boca Raton, Fla: CRC Press, 1999.

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Meilgaard, Morten. Sensory evaluation techniques. 2^a ed. Boca Raton: CRC Press, 1991.

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Vance, Civille Gail, e Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.

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Merle, Watts Beverley, e International Development Research Centre (Canada), eds. Basic sensory methods for food evaluation. Ottawa, Ont., Canada: The Centre, 1989.

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Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.

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Capítulos de livros sobre o assunto "Sensory evaluation of food"

Lawless, Harry T., e Hildegarde Heymann. "Texture Evaluation". In Sensory Evaluation of Food, 379–405. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_11.

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Vieira, Ernest R. "Sensory Evaluation of Food". In Elementary Food Science, 390–91. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_31.

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Lawless, Harry T., e Hildegarde Heymann. "Measurement of Sensory Thresholds". In Sensory Evaluation of Food, 173–207. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_6.

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Lawless, Harry T., e Hildegarde Heymann. "Introduction and Overview". In Sensory Evaluation of Food, 1–27. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_1.

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Lawless, Harry T., e Hildegarde Heymann. "Descriptive Analysis". In Sensory Evaluation of Food, 341–78. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_10.

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Lawless, Harry T., e Hildegarde Heymann. "Color and Appearance". In Sensory Evaluation of Food, 406–29. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_12.

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Lawless, Harry T., e Hildegarde Heymann. "Acceptance and Preference Testing". In Sensory Evaluation of Food, 430–79. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_13.

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Lawless, Harry T., e Hildegarde Heymann. "Consumer Field Tests and Questionnaire Design". In Sensory Evaluation of Food, 480–518. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_14.

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Lawless, Harry T., e Hildegarde Heymann. "Qualitative Consumer Research Methods". In Sensory Evaluation of Food, 519–47. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_15.

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Lawless, Harry T., e Hildegarde Heymann. "Sensory Evaluation in Quality Control". In Sensory Evaluation of Food, 548–84. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_16.

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Trabalhos de conferências sobre o assunto "Sensory evaluation of food"

Dürrschmid, K., U. Albrecht, G. Schleining e W. Kneifel. "Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060822.

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Wirz, Kathrin, Steffen Schwarz, Elke Richling, Stephan G. Walch e Dirk W. Lachenmeier. "Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation". In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12967.

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Valério, Geisa Demele, Evelyn Marssola Castro, Luciana de Jesus Bernini, Thiago Borges Pinto, Elsa Helena Walter de Santana, Lina Casale Aragón-Alegro e Cínthia Hoch Batista de Souza. "Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-022.

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Silva-Hernández, E., R. Herrera-Lee, M. Jácome-Sosa, I. Verdalet-Guzman, W. Wismer, T. Nakano e L. Ozimek. "Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060264.

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Kriukova, Elizaveta, Lidia Berketova, Elena Goryacheva, Grigoriy Paramonov e Anna Djabakova. "TRAINING IN SENSORY EVALUATION IN FOOD INDUSTRY UNIVERSITIES AS AN INSISTENT OF THE INDUSTRY". In 16th International Technology, Education and Development Conference. IATED, 2022. http://dx.doi.org/10.21125/inted.2022.0258.

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Lekahena, Vanessa Natalie Jane, e Mohammad Rifai Boboleha. "The Effects of Sucrose Substitution with Sorbitol on Physicochemical Properties and Sensory Evaluation of Seaweed Jelly Candy". In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.052.

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Ning, Wang, e Zhou Bo. "Development Status of Intelligent Evaluation Model of Food Sensory by Instrument Detection and Computer Mathematical Statistics". In 2021 IEEE International Conference on Data Science and Computer Application (ICDSCA). IEEE, 2021. http://dx.doi.org/10.1109/icdsca53499.2021.9650149.

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Nakamoto, Hiroyuki, Ninomae Souda, Daisuke Nishikubo e Futoshi Kobayashi. "Food texture evaluation using tooth-shaped sensor and statistic model". In 2017 6th International Conference on Informatics, Electronics and Vision & 2017 7th International Symposium in Computational Medical and Health Technology (ICIEV-ISCMHT). IEEE, 2017. http://dx.doi.org/10.1109/iciev.2017.8338578.

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Elder, Drew, Ashley Apil e James Redwine. "Evaluation of plant-based milk quality and stability: A commercial analysis". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lena8109.

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The plant-based food market is rapidly growing and evolving which is nowhere more evident than in the alternative dairy space. Despite dairy milk consumption decreasing, plant-based milk alternatives have seen a steady increase in consumption over the past two decades. As plant-based milk development continues to innovate, new products flood the market from a variety of diverse plant sources such as oat, hemp, and pea. With such varied plant-based milks available, there is a gap in our understanding of what defines quality and therefore stability in these products. This study set out to elucidate factors that influence plant-based milks' quality and stability through testing commercial samples using sensory evaluation and analytical techniques. In an effort to identify attributes that define plant-based milk quality, the sensory profile of almond milk was analyzed throughout accelerated and ambient shelf-life studies and the almond milk was screened for markers of quality using gas chromatography-mass spectrometry. Sensory evaluation found that the almond milk lost its characteristic almond aroma and flavor over storage which aligned with a decrease in benzaldehyde in the analytical data. To better understand the potential reactions causing the degradation of plant-based milks, a variety of plant-based milks were screened for their stability against lipid oxidation using OxipresTM. Soymilk and oat milk were less prone to lipid oxidation than almond milk which is likely a result of their unsaturated fat content. Active research is focusing on testing the performance of antioxidants in plant-based milks to determine their ability to control lipid oxidation as well as any potential flavor modulating effects. While every plant-based milk is unique, the results of these studies indicate that factors that influence their quality and stability include the inherent stability of the plant source as well as the formulation of the plant-based milk.

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Warnakulasooriya, KMHK, JDSACS Bandara e BH Sudantha. "Sensory Evaluation of Foods using Modern AI Techniques and Brain Wave Analysis". In 2020 International Conference on Image Processing and Robotics (ICIP). IEEE, 2020. http://dx.doi.org/10.1109/icip48927.2020.9367340.

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Relatórios de organizações sobre o assunto "Sensory evaluation of food"

Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach e Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, outubro de 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural

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Naim, Michael, Andrew Spielman, Shlomo Nir e Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, fevereiro de 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.

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Jensen, James, e Kenneth T. Pecinovsky. Food Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2486.

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Jensen, James, e Kenneth T. Pecinovsky. Food-Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2007. http://dx.doi.org/10.31274/farmprogressreports-180814-2649.

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Jensen, James, e Kenneth T. Pecinovsky. Food-Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-869.

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Jensen, James, e Kenneth T. Pecinovsky. Food Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2008. http://dx.doi.org/10.31274/farmprogressreports-180814-936.

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Fuller, Robert. Resilience in Mali: Evaluation of increasing food security. Oxfam GB, março de 2015. http://dx.doi.org/10.21201/2015.550095.

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Sun, Jian-Qiao. Sample Concentration Systems for Fast Laboratory Evaluation of Sensory Materials for Chemical and Biological Agent Detection in Water. Fort Belvoir, VA: Defense Technical Information Center, fevereiro de 2003. http://dx.doi.org/10.21236/ada412618.

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Heinzelman, K., e W. Mansfield. Evaluation of Radiation Doses Due to Consumption of Contaminated Food Items and Calculation of Food Class-Specific Derived Intervention Levels. Office of Scientific and Technical Information (OSTI), abril de 2010. http://dx.doi.org/10.2172/979793.

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Flynn, Leonard, Barbara A. Jezior e Lawrence E. Symington. Survey Evaluation of Marine Corps Food Service Schools at Camp Johnson, North Carolina. Fort Belvoir, VA: Defense Technical Information Center, março de 1985. http://dx.doi.org/10.21236/ada201051.

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