INFLUENCE OF VARIOUS SEASONINGS ON BEEF FLAVOR: US, SPANISH, AND ARGENTINEAN CUSTOMS

Size: px
Start display at page:

Download "INFLUENCE OF VARIOUS SEASONINGS ON BEEF FLAVOR: US, SPANISH, AND ARGENTINEAN CUSTOMS"

Transcription

1 INFLUENCE OF VARIOUS SEASONINGS ON BEEF FLAVOR: US, SPANISH, AND ARGENTINEAN CUSTOMS Laura Vázquez Araújo and Koushik Adhikari Sensory Analysis Center, Human Nutrition, Kansas State University

2 Objectives To determine if adding different seasonings to beef significantly changes its basic flavor characteristics, or if these seasonings simply add new flavor notes. To obtain information about beef consumers culinary customs, and flavor characteristics that consumers consider familiar in their beef products. 2

3 Why Spain, US, and Argentina? Three countries, Argentina, the United States (US), and Spain, were studied to represent different consumer models: 55% of respondents consume beef 4 or more times per week 50% of respondents consume beef at least 2-3 times per week 78% of the respondents consumed beef once, or less than once per week 3

4 Methodology CONSUMER SURVEY 100 consumers in each country Questionnaire limited to people who cooked the beef or had the knowledge about the seasonings that are added during preparation Survey: Beef seasonings questionnaire.pdf With the results of the survey: 4

5 Methodology DESCRIPTIVE SENSORY ANALYSIS A highly-trained panel comprising 6 assessors Main attributes of beef lexicon developed in 2010 by K-State and Texas A&M University Orientation sessions of 1.5 h each were carried for 3 days The panelist evaluated a total of 42 samples (including 3 replicates of each sample type) Evaluations were completed in 8 days (5-6 samples per day). 5

6 Methodology SAMPLES: provided by Dr. Ronda Miller of Texas A&M University. Top butt cut - top choice quality grade. Each sample ~400 g, 1.5 cm thickness (samples for roasting had approximately double size) COOKING METHODS: all samples cooked to a medium level of doneness (~68 ºC) Electric grill (G-E) Stewing (S) Oven roasting (R) Pan frying (P) Outside grilling OR barbecue (G-B) 6

7 Seasonings from Survey Seasoning Amount per sample* Country** Cooking Method*** Vegetable oil 1 tbsp Argentina, US G-E, S, P Olive oil 1 tbsp US, Spain P, G-E, S Salt 1 tsp Argentina, US, Spain All methods Dry bay leaves 2 leaves chopped Spain S Fresh garlic 1 clove chopped Argentina, US, Spain R, G-B, S Garlic powder 1 tsp Argentina, US R, G-B, P Onion flakes 1 tsp US R, G-B, P Black pepper 1 tsp US R, G-E,G-B, S, P White pepper 1 tsp Argentina S Fresh parsley 5 g parsley chopped Argentina S Sweet paprika 1 tsp Argentina S Oregano 1 tsp Argentina S Chimichurri 1 tbsp Argentina R Mixed seasoning 1 tsp US G-B *Samples used for oven roasting were approximately double size than the other samples, so double amount of seasonings were added. **More than 30 % of respondents of that country used that seasoning in these cooking method.

8 Samples - Descriptive Test Sample Cooking method Codes Country Seasonings A Electric grilling 639, 044, 178 Sp Olive oil, salt B Stewing 146, 736, 729 Sp Olive oil, salt, dry bay leaves, fresh garlic C Roasting 923, 215, 394 US Salt, black pepper, garlic powder, onion flakes D Grilling (Outdoor barbecue) 859, 492, 850 US Salt, black pepper E Grilling (Outdoor barbecue) 991, 099, 890 US Mixed seasoning F Pan frying 716, 277, 415 US Vegetable oil, salt, black pepper, garlic powder, onion flakes G Roasting 874, 311, 294 US, Ar Salt H Roasting 287, 282, 709 Ar Chimichurri I Stewing 964, 487, 772 Ar Vegetable oil, salt, white pepper, fresh parsley, sweet paprika, oregano AA Electric grilling 166, 420, None BB Stewing 504, 948, None CC Roasting 098, 710, None DD Grilling (Outdoor barbecue) 256, 962, None FF Pan frying 211, 773, None 8

9 Attributes Initial Flavor Impact Beef Flavor ID Brown/Roasted Bloody/Serumy Liver-like Metallic Fat-like Green hay-like The immediate reaction to the dominant flavor notes and their intensities. Rated during the first 2-3 chews of the sample Amount of beef flavor identity in the sample A round, full aromatic generally associated with beef suet that has been broiled An aromatic associated with blood on cooked meat products. Closely related to metallic aromatic Aromatics associated with cooked organ meat/liver The impression of slightly oxidized metal, such as iron, copper, and silver spoons Aromatics associated with cooked animal fat Brown/green dusty aromatics associated with dry grasses, hay, dry parsley and tea leaves 9

10 Attributes Umami OV Sweet Sweet Flat, salty, somewhat brothy. The taste of glutamate, salts of amino acids and other molecules called nucleotides A combination of sweet taste and sweet aromatics. The aromatics associated with the impression of sweet The fundamental taste factor associated with a sucrose solution. Sour Aromatics Aromatics associated with sour substances Sour The fundamental taste factor associated with a citric acid solution Salty A fundamental taste factor of which sodium chloride is typical Bitter The fundamental taste factor associated with a caffeine solution 10

11 11 Differences: electric grilling

12 12 Differences: roasting

13 13 Differences: stewing

14 14 Differences: pan-frying

15 15 Differences: outside grilling (BBQ)

16 16 Overall Differences: Country

17 Our samples today.. Sample Cooking method Codes Country Seasonings A Electric grilling 639, 044, 178 Sp Olive oil, salt B Stewing 146, 736, 729 Sp Olive oil, salt, dry bay leaves, fresh garlic C Roasting 923, 215, 394 US Salt, black pepper, garlic powder, onion flakes D Grilling (Outdoor barbecue) 859, 492, 850 US Salt, black pepper E Grilling (Outdoor barbecue) 991, 099, 890 US Mixed seasoning F Pan frying 716, 277, 415 US Vegetable oil, salt, black pepper, garlic powder, onion flakes G Roasting 874, 311, 294 US, Ar Salt H Roasting 287, 282, 709 Ar Chimichurri I Stewing 964, 487, 772 Ar Vegetable oil, salt, white pepper, fresh parsley, sweet paprika, oregano AA Electric grilling 166, 420, None BB Stewing 504, 948, None CC Roasting 098, 710, None DD Grilling (Outdoor barbecue) 256, 962, None FF Pan frying 211, 773, None 17

18 Attributes Today Initial Flavor Impact The immediate reaction to the dominant flavor notes and their intensities. Rated during the first 2-3 chews of the sample 18

19 Attributes Today Beef Flavor ID Amount of beef flavor identity in the sample AROMA and FLAVOR: Reference: Swanson s Beef Broth = % Lean Ground Chuck = 7.0 Preparation: Heat broth up to 165 o F (74 o C). Serve warm into 1 oz cups. Cook lean ground chuck on a pan to 160 o F (71 o C). Serve warm into 3.25 oz cups. 19

20 Attributes Today Brown/ Roasted A round, full aromatic generally associated with beef suet that has been broiled AROMA and FLAVOR: Reference: Beef Suet (broiled) = % Lean Ground Chuck = 10.0 Preparation: Pan-fry beef suet in a skillet on high until brown. Cut suet into ½ pieces. Place 2 pieces in 1 oz cup. Serve warm. Cook lean ground chuck on a pan to 160 o F (71 o C). Serve warm into 3.25 oz cups. 20

21 ACKNOWLEDGEMENTS The funding for the trained panel was provided by Frances A. Lewis Research Fund, K-State Foundation The samples for the study were bought by Dr. Rhonda Miller (TAMU) from the Beef Checkoff funds Laura Vázquez Araújo and Koushik Adhikari Sensory Analysis Center, Human Nutrition, Kansas State University

Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking

Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking NOVEL BEEF FLAVOR RESEARCH Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking Rhonda K. Miller*, Chris R. Kerth, and Koushik Adhikari Rhonda Miller, Ph.D. 2471 TAMU Department

More information

Thanks to our Sponsor

Thanks to our Sponsor 6/25/25 Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking Thanks to our Sponsor RHONDA MILLER, PH.D., TEXAS A&M UNIVERSITY 68 th RECIPROCAL MEAT CONFERENCE 68 th RECIPROCAL MEAT

More information

Perceptual Mapping and Opportunity Identification. Dr. Chris Findlay Compusense Inc.

Perceptual Mapping and Opportunity Identification. Dr. Chris Findlay Compusense Inc. Perceptual Mapping and Opportunity Identification Dr. Chris Findlay Compusense Inc. What are we trying to accomplish? Outline Sensory experience of consumers Descriptive Analysis What is a Perceptual Map?

More information

Green Tea Flavor Description

Green Tea Flavor Description Green Tea Flavor Description Focus on Differences in Green and Brown Flavor Notes Delores H. Chambers, Jeehyun Lee, and Edgar Chambers IV The Sensory Analysis Center Department of Human Nutrition Kansas

More information

Sensory Quality Measurements

Sensory Quality Measurements Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory

More information

TORTELLINI SOUP. Ingredients:

TORTELLINI SOUP. Ingredients: TORTELLINI SOUP 5 cups (1.25 L) canned vegetable or chicken broth 2 pkgs (350 g each) fresh cheese tortellini 1 can (14 oz/398 ml) diced tomatoes 1/2 cup (125 ml) chopped green onions 2 cloves garlic,

More information

Peach festival consumer insights of white peaches. Dr. Amy Bowen

Peach festival consumer insights of white peaches. Dr. Amy Bowen Peach festival consumer insights of white peaches Dr. Amy Bowen Yellow vs. white fleshed peach Ontario Tender Fruit Growers University of Guelph peach breeding program Dr. Jay Subramanian Introduction

More information

Project Summary. Principal Investigator: C. R. Kerth Texas A&M University

Project Summary. Principal Investigator: C. R. Kerth Texas A&M University Project Summary Determination of aromatic production from surface browning to improve flavor in steaks using differences in steak thickness and cook surface temperature Principal Investigator: C. R. Kerth

More information

5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER

5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour

More information

Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow

Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper

More information

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School

More information

Sensory Quality Measurements

Sensory Quality Measurements Sensory Quality Measurements Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Instrumental evaluation / Sensory

More information

My Viva Plan Lunch L Basics

My Viva Plan Lunch L Basics My Viva Plan Lunch Basics Lunch Basics When putting together any meal keep it simple. Healthy choices don t need to be complicated they just need to be available! By keeping just a handful of foods in

More information

FOOD SCIENCE SENSORY EVALUATION OF FOOD

FOOD SCIENCE SENSORY EVALUATION OF FOOD FOOD SCIENCE SENSORY EVALUATION OF FOOD Prepared by Alice F. Mullis for classroom presentation January 2011 SENSORY EVALUATION OF FOOD Scientifically testing food using the 5 basic senses: Sight Smell

More information

Avocado Stuffed Burger

Avocado Stuffed Burger Avocado Stuffed Burger Ingredients 2 pounds grass fed ground beef 2 avocado 1 cup sun-dried tomato 1 tbsp. black pepper 2 tsp. sea salt Directions Preheat your grill to medium heat Put the ground beef

More information

!!! !!! BOOTCAMP MEAL PLAN:! WEEK 3! BREAKFAST:! Your Favorite Recipes! DINNER:! Mixed berry smoothie! Pinto Bean Salad! Basic chocolate shake!

!!! !!! BOOTCAMP MEAL PLAN:! WEEK 3! BREAKFAST:! Your Favorite Recipes! DINNER:! Mixed berry smoothie! Pinto Bean Salad! Basic chocolate shake! BOOTCAMP MEAL PLAN: WEEK 3 BREAKFAST: Your Favorite Recipes Mixed berry smoothie Basic chocolate shake Chocolate almond smoothie Blueberry smoothie LUNCH: Repeat shakes or dinner leftovers Salads are a

More information

TABLE OF CONTENTS VEGETARIAN

TABLE OF CONTENTS VEGETARIAN DETOX RECIPES TABLE OF CONTENTS APPETIZERS 5 Tomato and Garlic Green Beans 5 Tomatoes with Shallots and Fresh Basil 5 Wilted Arugula Salad Rocket and Portabella Mushrooms 3 Chinese Steamed Bass with Cabbage

More information

SENSORY EVALUATION OF FOOD

SENSORY EVALUATION OF FOOD SENSORY EVALUATION OF FOOD Influences on Food Preferences Physical: Issues that can affect the ability to detect flavors: Body chemistry Number of taste buds Age Gender Influences on Food Preferences Psychological

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information

SENSATIONAL SEASONINGS Idaho Child Nutrition Programs

SENSATIONAL SEASONINGS Idaho Child Nutrition Programs SENSATIONAL SEASONINGS Idaho Child Nutrition Programs Objectives Explore characteristics of herbs, spices and seasonings Cooking with herbs, spices and seasonings foods Professional Standards Nutrition

More information

Paleo Menu-Mailer Shopping List Two Servings

Paleo Menu-Mailer Shopping List Two Servings Paleo Menu-Mailer Shopping List Two Servings MENU: Day 1: Grilled Chicken Skewers with Guacamole, serve with steamed green beans Day 2: Beef and Broccoli Stir- Fry, add a side of Cauli-rice Day 3: Pineapple

More information

CODE Red - Protein 1-1 serving Orange - Fatty Protein half serving Yellow - Fat Blue - Carbohydrate Green - Vegetable

CODE Red - Protein 1-1 serving Orange - Fatty Protein half serving Yellow - Fat Blue - Carbohydrate Green - Vegetable EASY & HEALTHY MEAL PLAN 1 CODE Red - Protein 1-1 serving Orange - Fatty Protein 0.5 - half serving Yellow - Fat Blue - Carbohydrate Green - Vegetable 1 serving vegetable 1 serving protein 1 serving carbohydrate

More information

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 2 / 5 3 / 5 flavour first pdf At Flavour First we take pride in knowing that we are delivering customers a great selection

More information

My Menu Planner Healthy eating just got easier.

My Menu Planner Healthy eating just got easier. My Menu Planner Healthy eating just got easier. Type 2 Diabetes Recipes Use the recipes in this package with our Type 2 Diabetes 7-day menu plan. Sunday Tandoori Haddock Preparation Time: 5 minutes/ marinating

More information

MEAT, POULTRY & SEAFOOD

MEAT, POULTRY & SEAFOOD MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood

More information

Love Your Heart. Quick Facts about Heart Disease. Eating Smart Is a Great Start. Campbell s Healthy Request Soups

Love Your Heart. Quick Facts about Heart Disease. Eating Smart Is a Great Start. Campbell s Healthy Request Soups Quick Facts about Heart Disease An estimated 80 million people in the United States have one or more forms of cardiovascular disease. A heart-healthy lifestyle includes a heart-healthy diet, getting at

More information

Delivering Great Cocktails Through Full Serve Testing. Jean A. McEwan and Janet McLean Diageo Innovation

Delivering Great Cocktails Through Full Serve Testing. Jean A. McEwan and Janet McLean Diageo Innovation Delivering Great Cocktails Through Full Serve Testing Jean A. McEwan and Janet McLean Diageo Innovation Background 2 > Sip testing is a good screening tool, but does not always reflect liquid performance

More information

1 st builds & repairs 2 nd energy provides 4 calories per gram. Other Nutrient Contributions:

1 st builds & repairs 2 nd energy provides 4 calories per gram. Other Nutrient Contributions: Meat Cookery For a 2000 calorie diet you need 5 & ½ oz from the meat, beans & nuts group. 3 oz of meat looks like a deck of cards. Protein is the main nutrient found in meat. Protein 1 st builds & repairs

More information

Copyright 2015 Svelte LLC

Copyright 2015 Svelte LLC This book is not proposed as a substitute for medical guidance from a doctor. The reader should regularly consult a doctor in all matters relating to his or her health, particularly when there are any

More information

THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017

THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017 THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017 Sue Langstaff, Sensory Scientist Applied Sensory, LLC The first difficulty that tasters encounter is to find and to translate

More information

Bringing out the Best from the Freshest Ingredients

Bringing out the Best from the Freshest Ingredients Chapter 7 Creating Flavors Bringing out the Best from the Freshest Ingredients Understand the difference between seasoning and flavoring. Explore, and experience the enhancement of flavor while limiting

More information

Healthy Recipes For Everyday Living. Contents

Healthy Recipes For Everyday Living. Contents Contents Brunches... 3 Savory Mushroom and Bell Pepper Omelet Cups... 3 Maple Pumpkin Pancakes... 4 Flavorful Crab Cakes... 5 **Bonus Recipes!... 6 Carrot Souffle... 7 Savory Chicken Patties... 8 Lemon

More information

EVALUATION OF SODIUM ACID SULFATE

EVALUATION OF SODIUM ACID SULFATE EVALUATION OF SODIUM ACID SULFATE IN A MODEL CARBONATED BEVERAGE A Report Prepared for Jones-Hamilton Co. August 2002 INTRODUCTION Jones-Hamilton Co. wishes to explore the benefits of their acidulant,

More information

Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup

Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers

More information

RELATIONSHIP OF TOTAL IRON CONTENT IN BEEF TO FLAVOR ATTRIBUTES 1. J. P. Grobbel, M. E. Dikeman, G. A. Milliken 2, E. J. Yancey 3

RELATIONSHIP OF TOTAL IRON CONTENT IN BEEF TO FLAVOR ATTRIBUTES 1. J. P. Grobbel, M. E. Dikeman, G. A. Milliken 2, E. J. Yancey 3 Cattlemen s Day 2004 RELATIONSHIP OF TOTAL IRON CONTENT IN BEEF TO FLAVOR ATTRIBUTES 1 J. P. Grobbel, M. E. Dikeman, G. A. Milliken 2, E. J. Yancey 3 Summary The objective of our study was to evaluate

More information

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK SEAF O OD. Grilled Salmon with Spinach and Tomato Stack

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK SEAF O OD. Grilled Salmon with Spinach and Tomato Stack DETOX RECIPES TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS 3 Grilled Salmon with Spinach and Tomato Stack Zucchini Hash Browns Grilled Tuna with Salsa Pasta with Tuna, Watercress, Cherry Tomatoes

More information

LOW-SUGAR SOLUTIONS FOR SAUCES AND RUBS HOW TO REDUCE SUGAR AND IMPROVE FLAVOR

LOW-SUGAR SOLUTIONS FOR SAUCES AND RUBS HOW TO REDUCE SUGAR AND IMPROVE FLAVOR LOW-SUGAR SOLUTIONS FOR SAUCES AND RUBS HOW TO REDUCE SUGAR AND IMPROVE FLAVOR THE SUNSWEET ADVANTAGE Sunsweet Ingredients are functional ingredients made out of real food. Derived from prune plums, they

More information

FAT SHREDDER RECIPES

FAT SHREDDER RECIPES FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula

More information

21 DAY CHALLENGE RECIPES

21 DAY CHALLENGE RECIPES 21 DAY CHALLENGE RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted

More information

Maximizing Kitchen Appliances - Slow Cookers

Maximizing Kitchen Appliances - Slow Cookers Pizza Fondue (Makes 18 1/4-cup servings) Sweet & Sour Sausage Balls (Makes 32 2-oz. servings) 1 lb. lean ground beef 2 cans (16-oz.) pizza sauce 8 oz. grated low-fat cheddar cheese 8 oz. grated part-skim

More information

Quinoa Nourish Bowl Servings: 2

Quinoa Nourish Bowl Servings: 2 Quinoa Nourish Bowl Servings: 2 ¼ cup uncooked quinoa ½ cup chicken broth 1 tbsp. spaghetti sauce 1 tsp. water 1 cup fresh spinach 2 hard-boiled eggs, peeled and sliced in half ½ avocado, pitted and chopped

More information

Use of a Master Lexicon for Evaluation of Spirit Categories

Use of a Master Lexicon for Evaluation of Spirit Categories Use of a Master Lexicon for Evaluation of Spirit Categories Lee Stapleton and Joanne Seltsam Sensory Spectrum, Inc. Society of Sensory Professionals Conference 2010 Wine, Beer, and Distilled Spirits Industry

More information

LIFE HAS HEALTHY CHOICES

LIFE HAS HEALTHY CHOICES LIFE HAS HEALTHY CHOICES 2015 Recipes Black Bean Soup y 1 Italian Broccoli and Pasta y 2 Sweet Potato Fries y 3 Zucchini and Tomatoes y 4 Easy Greek Salad y 5 Baked Chicken Nuggets y 6 Peach Crisp y 11

More information

Recipes for a Happy Heart ENTREES

Recipes for a Happy Heart ENTREES MIXED BEAN CASSEROLE Thanks to Pat Wirick for another delicious and nutritious recipe! You'll be glad this is a double recipe... it's handy having an extra casserole in the freezer for days when you don't

More information

SORGHUM COOKING MADE EASY!

SORGHUM COOKING MADE EASY! SORGHUM COOKING MADE EASY! Recipes by Cal Poly Campus Dining Brought to you by Beyond Celiac and the GREAT Kitchens Program. Sponsored by the United Sorghum Checkoff Program SORGHUM PIZZA CRUST Tomato

More information

Thursday. Sunday. Monday. Saturday. Wednesday. Friday. Tuesday. Week 4

Thursday. Sunday. Monday. Saturday. Wednesday. Friday. Tuesday. Week 4 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 4 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 4 PALEO ISLAND SMOOTHIE Prep time Cook time Ready in Serves 5 min 3 min 8 min 2 directions

More information

CARIBBEAN BURGERS. Ingredients:

CARIBBEAN BURGERS. Ingredients: CARIBBEAN BURGERS 1 lb (0.5 kg) lean ground pork 1/4 cup (50 ml) finely chopped onion 1 tsp (5 ml) grated lime peel 1 clove garlic, crushed 1 tsp (5 ml) thyme, crumbled 1/2 tsp (2 ml) allspice 1/2 tsp

More information

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK DESSERTS & MARINADES & DRESSINGS SEAF O OD.

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK DESSERTS & MARINADES & DRESSINGS SEAF O OD. FAT BURNING RECIPES TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS 3 Caribbean Shrimp Grain-Free Protein Pancakes Chinese Steamed Bass with Cabbage Zucchini Hash Browns Grilled Salmon with Spinach

More information

Project Summary. Identifying consumer preferences for specific beef flavor characteristics

Project Summary. Identifying consumer preferences for specific beef flavor characteristics Project Summary Identifying consumer preferences for specific beef flavor characteristics Principal Investigators: T. G. O Quinn, J. D. Tatum, D. R. Woerner, K. E. Belk, S. L. Archibeque, and T. E. Engle

More information

The Benefits of Reducing your Daily Sodium intake

The Benefits of Reducing your Daily Sodium intake The Benefits of Reducing your Daily Sodium intake One step to healthy living is healthy eating which includes maintaining a lowsodium diet. Salt- sodium chloride-is a major contributor to high blood pressure.

More information

SENSORY QUALITIES AND ACCEPTABILITY OF SPINACH GROWN WITH ORGANIC MANURES AND INORGANIC FERTILIZER INPUTS

SENSORY QUALITIES AND ACCEPTABILITY OF SPINACH GROWN WITH ORGANIC MANURES AND INORGANIC FERTILIZER INPUTS SENSORY QUALITIES AND ACCEPTABILITY OF SPINACH GROWN WITH ORGANIC MANURES AND INORGANIC FERTILIZER INPUTS *Jaya Sharma 1 and Sunita Agarwal 2 1 Alankar P.G. Mahila Mahavidyalya, University of Rajasthan,

More information

TUSCAN PASTRIES. Ingredients:

TUSCAN PASTRIES. Ingredients: TUSCAN PASTRIES 3/4 cup (175 ml) milk 3 tbsp (40 ml) butter 1 1/2 tsp (7 ml) oregano, crumbled 1/2 tsp (2 ml) salt 1/8 tsp (0.5 ml) freshly ground pepper 1/8 tsp (0.5 ml) cayenne pepper Dash freshly ground

More information

Appetizers and Snacks

Appetizers and Snacks Appetizers and Snacks Spicy Deviled Egg Aesthetically irresistible, this egg appetizer dish is made so meticulously to perfection. Spicy Deviled Egg Ingredients 1 hard-boiled egg 1 teaspoon pimentos ¼

More information

12/7 To 12/13 Meal Plan

12/7 To 12/13 Meal Plan /7 To / Meal Plan Bulking Cutting BulkingDiets.Com CuttingDiets.Com Ave. Grams of Protein / Day Ave. Grams of Carbs / Day Ave. Grams of Fat / Day 80 40 00 80 40 00 80 40 00 0 60 0 60 0 60 60 40 60 40 60

More information

Delatierra Product Catalogue

Delatierra Product Catalogue Delatierra Product Catalogue Contents OUR BACKGROUND HOW DO WE DO IT? VEGGIE DELI SAUSAGE WITH PAPRIKA VEGGIE MORTADELLA VEGGIE BLACK PUDDING VEGGIE HAM VEGGIE BARBECUE BURGER DELUXE VEGGIE CHEESE BURGER

More information

COOKING WITH WILD GAME - Adapted from "Safe Handling of Wild Game"

COOKING WITH WILD GAME - Adapted from Safe Handling of Wild Game COOKING WITH WILD GAME - Adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995 Game animals lead active lives. As a result, their muscles

More information

IMSI Annual Business Meeting Amherst, Massachusetts October 26, 2008

IMSI Annual Business Meeting Amherst, Massachusetts October 26, 2008 Consumer Research to Support a Standardized Grading System for Pure Maple Syrup Presented to: IMSI Annual Business Meeting Amherst, Massachusetts October 26, 2008 Objectives The objectives for the study

More information

Baked Potato Soup. Nutrition Facts. Cherokee Nation Health Services. Tips: Servings per Recipe: 12 Serving Size: 1 cup

Baked Potato Soup. Nutrition Facts. Cherokee Nation Health Services. Tips: Servings per Recipe: 12 Serving Size: 1 cup Baked Potato Soup Tips: Try leaving on the potato skins for added flavor and some extra fiber. Recipe courtesy of Cooking Light magazine. Servings per Recipe: 12 Calories per Serving: 219 Total Fat: 7g

More information

Eating less salt mg sodium

Eating less salt mg sodium Eating less salt 2000 mg sodium Eating less salt - 2000 mg intake 12 Food Say Yes Say No Other seasonings such as McCormicks No Salt Added, Mrs. Dash, PC Blue Menu No Salt Seasoning Blends salt substitute

More information

WEEKLY MEAL MENU. Berry Breakfast Bark. Chicken Club Wrap. Turkey Burrito Bowl. Sheet Pan Lemon and Asparagus Chicken.

WEEKLY MEAL MENU. Berry Breakfast Bark. Chicken Club Wrap. Turkey Burrito Bowl. Sheet Pan Lemon and Asparagus Chicken. WEEKLY MEAL MENU Breakfast Berry Breakfast Bark entree Chicken Club Wrap entree Turkey Burrito Bowl entree Sheet Pan Lemon and Asparagus Chicken sides BLT Pasta Salad s I D e s Parmesan and Garlic Cauliflower

More information

VEGETARIAN Summer Sample Plan

VEGETARIAN Summer Sample Plan VEGETARIAN Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o 1 medium yellow onion, bite sized chunks o 2 green bell peppers, bite sized chunks o 4 zucchini/squash,

More information

GLUTEN-FREE MADE EASIER.

GLUTEN-FREE MADE EASIER. GLUTEN-FREE MADE EASIER www.cookwithcampbells.ca INTRODUCING CREAM STOCK With a delicious creamy base, velvety smooth texture and just a touch of seasoning, cream stock is an easier way to prepare delicious

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Sensory evaluation. Importance. Compare similarities/differences in a range of dishes/products. Evaluate a range of existing dishes/food products.

Sensory evaluation. Importance. Compare similarities/differences in a range of dishes/products. Evaluate a range of existing dishes/food products. Sensory evaluation Importance Compare similarities/differences in a range of dishes/products. Evaluate a range of existing dishes/food products. Analyse dishes/food samples for improvements. Gauge responses

More information

recipe of the month bbq chicken sandwich ingredients directions tips September 2015 total time: 10 minutes

recipe of the month bbq chicken sandwich ingredients directions tips September 2015 total time: 10 minutes September 2015 bbq chicken sandwich serves: 4 total time: 10 minutes calories: 324 fat: 7 g saturated fat: 2 g cholesterol: 63 mg sodium: 650 mg potassium: 490 mg carbohydrates: 39 g fiber: 4 g protein:

More information

EXCELLENCE IN YEAST SPECIAL TASTE EFFECTS WITH BREWERS YEAST EXTRACTS

EXCELLENCE IN YEAST SPECIAL TASTE EFFECTS WITH BREWERS YEAST EXTRACTS EXCELLENCE IN YEAST SPECIAL TASTE EFFECTS WITH BREWERS YEAST EXTRACTS Taste Effects Formulators and developers can achieve taste effects many different ways: taste fortification generally, taste masking,

More information

PHILOSOPHY OUR HISTORY AJINOMOTO (MALAYSIA) BERHAD

PHILOSOPHY OUR HISTORY AJINOMOTO (MALAYSIA) BERHAD PHILOSOPHY OUR HISTORY We create better lives globally by contributing to significant advances in Food and Health and by working for life. *Umami Throughout a century in enhancing the flavours of food

More information

VERSION 2.0 SENSORY LEXICON. Unabridged Definition and References

VERSION 2.0 SENSORY LEXICON. Unabridged Definition and References VERSION 2.0 2017 SENSORY LEXICON Unabridged Definition and References Copyright 2017 World Coffee Research. All rights reserved. Second Edition, 2017 World Coffee Research 5728 John Kimbrough Blvd., Suite

More information

recipe of the month roasted root vegetable with walnut pesto serves: 10; 1 cup portions ingredients - vegetables ingredients - pesto directions

recipe of the month roasted root vegetable with walnut pesto serves: 10; 1 cup portions ingredients - vegetables ingredients - pesto directions December 2015 roasted root vegetable with walnut pesto serves: 10; 1 cup portions nutrition - per serving (1 cup): calories: 130 total fat: 4 g saturated fat: 1 g cholesterol: 2 mg sodium: 275 mg total

More information

Cooking Instructions. OPEN meal prep_ May 2017 (recipes follow)

Cooking Instructions. OPEN meal prep_ May 2017 (recipes follow) Cooking Instructions. OPEN meal prep_ May 2017 (recipes follow) Balsamic Roast Beef Thaw if frozen. Add entire contents of bag to a slow cooker. Cook on LOW for 6-7 hours or on high for 4 hours. Remove

More information

2. How Pork Compares To Other Meats 1. Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry.

2. How Pork Compares To Other Meats 1. Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Class #13: Let s Practice Pork A. Pork Nutrition 1. Pork now has a reputation as a white meat due to the fact that many lean pork cuts are similar in fat to a skinless chicken 1. Through changes in feeding

More information

The organoleptic control of a wine appellation in France

The organoleptic control of a wine appellation in France The organoleptic control of a wine appellation in France Yves CHEVALIER Institut National de l Origine et de la Qualité (INAO)-FRANCE y.chevalier@inao.gouv.fr Friday, October 2, 2015 - Context, historic

More information

7 Days Of Recipe & Meals Inspiration!

7 Days Of Recipe & Meals Inspiration! 7 Days Of Recipe & Meals Inspiration! Mon Tue Wed Thu Fri Sat Sun Breakfast Blueberry Zucchini Breakfast Cookies Grapes & Almonds Mango Oat Smoothie Hard Boiled Eggs Blueberry Zucchini Breakfast Cookies

More information

RECIPES. Delicious Pork. for People with Diabetes MARKETINGCANADA

RECIPES. Delicious Pork. for People with Diabetes MARKETINGCANADA Photo courtesy of National Pork Board Delicious Pork RECIPES for People with Diabetes Easy-to-prepare recipes that are healthy, delicious, and created especially for diabetic diets Good management of diabetes

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 HEALTHY PLAN Healthy Plan Skinny White Bean Chili

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 HEALTHY PLAN Healthy Plan Skinny White Bean Chili HEALTHY PLAN 10-12-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Citrus Pork Tacos Healthy Plan Mexican Street Corn Salad DAY 2 Healthy Plan Grilled Honey Mustard Chicken Healthy Plan Three Bean Salad DAY

More information

Lunch INGREDIENTS DIRECTIONS

Lunch INGREDIENTS DIRECTIONS Bacon & Cheese Parcel Spiced Turkey Burger 100g asparagus tips 1/2 tbsp olive oil 1/3 round of goats cheese crumbled 2 large eggs 1 tbsp chopped chives 1 rasher of lean cut bacon 1. Place asparagus in

More information

Sensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives

Sensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives Sensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives S.M. Lee, C. Sirimuangmoon, A. Gomez-Rico, K. Kitsawad, U. Rosa, J. Burns, W.H. Krueger, E. Fichtner,

More information

Nutritious & Delicious Recipes & Tips

Nutritious & Delicious Recipes & Tips grillingpork Nutritious & Delicious Recipes & Tips Caribbean RoastPork 3 lb BONELESS PORK SHOULDER 1.5 kg BUTT ROAST 1 cup pineapple juice 250 ml 1/4 cup EACH molasses, lime juice 50 ml 3 Tbsp brown sugar

More information

Singapore Summer Rolls. Baked Jalapeño Poppers. Tips. Tip MAKES 8 ROLLS MAKES 4 POPPERS

Singapore Summer Rolls. Baked Jalapeño Poppers. Tips. Tip MAKES 8 ROLLS MAKES 4 POPPERS Baked Jalapeño Poppers These spicy little treats make a great appetizer, but to tone down the heat it might be best to serve them with some cooling snacks. They also work as a side dish with Chipotle Walnut

More information

You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers.

You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers. You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers. Abstract One man s meat is another man s poison. There will always be a wide

More information

The Musclecook s Top 10 Most Anabolicious Recipes

The Musclecook s Top 10 Most Anabolicious Recipes The Musclecook s Top 10 Most Anabolicious Recipes Dave s Anabolic Blueberry Oatmeal Apple & Cinnamon High Protein Muffins Dave s Famous Turkey Meatloaf Baked Crispy Chicken Nuggets The MuscleCook s Chili

More information

Seasonings and Flavorings. Sensory Perception Herbs, Spices, and Aromatics

Seasonings and Flavorings. Sensory Perception Herbs, Spices, and Aromatics Seasonings and Flavorings Sensory Perception Herbs, Spices, and Aromatics The Five Senses Human beings have five senses: sight, smell, taste, touch, hearing ALL PLAY A ROLE IN COOKING! The Five Senses

More information

EXCELLENCE IN YEAST BREWERS YEAST EXTRACTS WITH CHARACTER. taste. variations

EXCELLENCE IN YEAST BREWERS YEAST EXTRACTS WITH CHARACTER. taste. variations EXCELLENCE IN YEAST BREWERS YEAST EXTRACTS WITH CHARACTER taste variations Taste Profile Leiber-Bouillon Light yeast extracts (powder & paste) Taste profile: Various brothy notes 5 4 3 2 1 Soups, stocks

More information

INGREDIENTS. Italian Chicken

INGREDIENTS. Italian Chicken Italian Chicken 100 grams of chicken handful of fresh tomatos basil oregano 1/4 cup of onion 1/4 cup of spinach fresh garlic salt and pepper I cut up the chicken and put it in the pan and add tomatos only

More information

Paleo Menu-Mailer Shopping List Four Servings

Paleo Menu-Mailer Shopping List Four Servings Paleo Menu-Mailer Shopping List Four Servings Volume 15, Week 8 MENU: Day 1: Rosemary Dijon Pork Chops, serve with steamed green beans and baked sweet potatoes Day 2: Balsamic California Chicken Salad,

More information

UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD

UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD 1. FLAVOUR AND ODOUR Flavour plays an important and indispensable role in modern food Flavor is the sensation produced by a material taken

More information

Low Sodium (Salt) Eating

Low Sodium (Salt) Eating Low Sodium (Salt) Eating Why Low Sodium Eating is Important This resource is designed to help you choose foods that are lower in sodium (salt). Low sodium eating has been shown to help prevent high blood

More information

Oven-Fried Parmesan Chicken Makes 8 servings

Oven-Fried Parmesan Chicken Makes 8 servings PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE Vigo County Ingredients 4 boneless skinless chicken breasts cut into strips 1 cup nonfat plain yogurt 3/4 cup bread crumbs 4 Tbsp. grated parmesan cheese

More information

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 13 Day 1 Mexican Salmon Cauliflower Rice Day 2 Chicken and Broccoli Bake Day 3 Jerk Pork Roast

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 13 Day 1 Mexican Salmon Cauliflower Rice Day 2 Chicken and Broccoli Bake Day 3 Jerk Pork Roast VitalMeals Week 13 Day 1 Mexican Salmon Cauliflower Rice Day 2 Chicken and Broccoli Bake Day 3 Jerk Pork Roast String Beans with Shallots Day 4 Strawberry chicken salad Day 5 Thai Shrimp Burgers Asian

More information

Project Summary. Extending Shelf-Life of Beef Cuts Utilizing Low Level Carbon Monoxide in Modified Atmosphere Packaging Systems

Project Summary. Extending Shelf-Life of Beef Cuts Utilizing Low Level Carbon Monoxide in Modified Atmosphere Packaging Systems Project Summary Extending Shelf-Life of Beef Cuts Utilizing Low Level Carbon Monoxide in Modified Atmosphere Packaging Systems Principal Investigators: J. Brad Morgan, Ph.D. Oklahoma State University Study

More information

Avocado with Smoked Salmon and Bean Salad

Avocado with Smoked Salmon and Bean Salad 54 MADE BY HAND superfoods 55 Avocado with Smoked Salmon and Bean Salad Adding avocados to your diet is an excellent nutritional choice, as they contain high levels of vitamins and minerals for good health.

More information

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil Stuffed Mushrooms 12 medium size crimini mushrooms 1 clove garlic chopped 1 small onion chopped ¼ tsp. salt ¼ tsp. black pepper ¼ cup chopped parsley 2 tbsp. oil optional: 2 tbsp. parmesan cheese (or asiago,

More information

Chemical Components and Taste of Green Tea

Chemical Components and Taste of Green Tea Chemical Components and Taste of Green Tea By MUNEYUKI NAKAGAWA Tea Technology Division, National Research Institute of Tea It has been said that green tea contains various kinds of chemical substances

More information

Sensory Evaluations of Advanced Specialty Potato Selections

Sensory Evaluations of Advanced Specialty Potato Selections Sensory Evaluations of Advanced Specialty Potato s Steven R. James and Charles R. Brown Abstract Sensory evaluations were performed on an array of specialty potato selections as part of a field day held

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

PASTA RECIPES: MUNRO S MAGNIFICENT MELANGES THE GODFATHER S SPAGHETTI

PASTA RECIPES: MUNRO S MAGNIFICENT MELANGES THE GODFATHER S SPAGHETTI PASTA RECIPES: MUNRO S MAGNIFICENT MELANGES Revised: 8 October 2004 THE GODFATHER S SPAGHETTI Ingredients: tomato paste: 155 ml or 5.5 fl oz: 2 small tins water: 250 ml: to be mixed with the tomato paste

More information

LARGE CHICKEN SALAD CALORIES

LARGE CHICKEN SALAD CALORIES LARGE CHICKEN SALAD 12 oz chicken 1 package of shredded lettuce (any lettuce or greenery is fine) 1 large tomato 1 large cucumber 2 oz almonds 820 Protein 92g Carbohydrates 10g Fats 40g TURKEY BURGER(S)

More information

Tofu contains protein, iron and B-vitamins. It is cholesterol free, low in saturated fat and very low in sodium.

Tofu contains protein, iron and B-vitamins. It is cholesterol free, low in saturated fat and very low in sodium. Tofu and you What is tofu? Tofu is a white cheese-like food made from soybean milk. Tofu is good for everyone. It has a mild, pleasant taste and soaks up any flavor which makes it perfect to use in many

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology utline Introduction to our sensory system and the perception of flavor Relationships between fruit composition and flavor perception Fruit biology and development of flavor components

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information