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

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

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

Transcription

1 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 of Chemistry Universidad de la República Montevideo, Uruguay 1

2 INTRODUCTION Understanding how consumers perceive food products is critical for food companies. Food companies need information about which sensory characteristics consumers expect to find in the product, i.e. which sensory attributes drive consumer liking Preference mapping techniques have been widely used to answer this question 2

3 One of the limitations of these techniques is that they assume that consumers and trained assessors perceive the products in the same way An alternative could be to gather information about consumers perception of the product using open ended questions. ten Kleij & Musters (2003) allowed consumers to voluntarily write down comments after their evaluations. 3

4 OBJECTIVES Evaluate the use of an open-ended question to identify drivers of liking of milk desserts Compare results to those obtained using internal and external preference mapping techniques 4

5 MATERIALS AND METHODS Eight milk desserts with different texture and flavour characteristics were formulated following a L Taguchi design Milk desserts were prepared using powdered milk and tap water Five two-level variables were considered: Starch Carragenan Vanilla Sugar Milk fat concentration Sample Starch Vanilla Sugar Carragenan Fat I 4.2% 0.1% 8% 0% 3.2% II 4.2% 0.1% 12% 0.02% 0% III 4.2% 0.25% 8% 0.02% 0% IV 4.2% 0.25% 12% 0 3.2% V 5.2% 0.1% 8% 0 0% VI 5.2% 0.1% 12% 0.02% 3.2% VII 5.2% 0.25% 8% 0.02% 3.2% VIII 5.2% 0.25% 12% 0 0% 5

6 Trained assessors panel A panel of 8 assessors characterized the texture and flavour of the samples using Quantitative Descriptive Analysis The assessors evaluated the following attributes: Sweetness Milky flavour Vanilla flavour Thickness Creaminess Melting Density Stickiness Mouth coating Unstructured 10-cm-long scales anchored with nil and high were used to describe attribute intensity. 6

7 Consumer panel A consumer study was carried out with 80 consumers Consumers evaluated the overall acceptability of the desserts using a 9-point hedonic scale They were also asked to provide up to four words to describe each dessert Sample N How much do you like this milk dessert? Dislike extemely Neither like nor dislike Like extemely Mention up to 4 words you would use to describe this milk dessert 7

8 Data analysis Analysis of variance Principal component analysis of trained assessors data Internal preference mapping External preference mapping Analysis of open-ended question: Qualitative analysis of elicited terms Correspondence analysis 8

9 RESULTS Acceptability scores Sample I II III IV V VI VII VIII Mean acceptability score 4.7 b,c 5.2 b,c 4.0 d 5.7 b 4.4 c,d 6.9 a 6.6 a 4.1 d 9

10 Internal preference mapping RESULTS Drivers of liking: Creaminess Thickness Mouth-coating Stickiness Density Increasing liking 10

11 Principal component analysis of trained assessors data PC1 was mainly related to texture attributes PC2 was correlated to flavour attributes Samples were sorted into 4 groups 11

12 External preference mapping Consumers' acceptability 9,000 8,000 7,000 6,000 5,000 1,76 6 Drivers of liking: Creaminess Thickness Mouth-coating Stickiness 1,039 4,000-3,932-2,686-1,439 PC1-0,192 1,0 54 2,301 0,311-0,417-1,145 PC2-1,873 12

13 Open ended question Category Examples Frequency Delicious Delicious, I like it, Nice, Tasty 210 Thick Thick, consistent, viscous 138 Disgusting Disgusting, I don t like it 84 Creamy Creamy, Very creamy 84 Sweet Sweet, Very Sweet 84 Not very tasty Not very tasty, Not tasty enough 78 Milky flavour Milky, Milky flavour 76 Soft Soft 70 Not thick Not thick, Not thick enough, Runny 56 Airy Airy, With bubbles 42 Nice flavour Good flavour, Nice flavour 38 Awful flavour Awful flavour, Bad flavour 10 Responses to the open-ended question identified liked and disliked samples, as well as the sensory attributes responsible for consumers preferences 13

14 1,5 Airy 1,0 III 0,5 Disgusting Dimension 2 (30,64%) 0,0-0,5-1,0 Thick VII Creamy VI Delicious Nice flavor Drivers of liking: Creaminess Thickness Flavour Soft Sweet II VIII Not very tasty V Milky flavor IV I Drivers of disliking: Milky flavour Not thick enough Not very thick -1,5 Awful flavor -2,0-1,0-0,8-0,6-0,4-0,2 0,0 0,2 0,4 0,6 0,8 1,0 1,2 1,4 Dimension 1 (49,05%) 14

15 CONCLUSIONS The use of an open-ended question asking consumers to describe the samples provided an interesting insight into consumers perception. This technique could be useful to identify terms for other methodologies. Further research is necessary to evaluate the applicability of this technique for the identification of drivers of liking of more complex food products. 15

16 ACKNOWLEDGMENTS Organizing Comitee of Sensometrics 2008 Sensory Science Scholarship Fund and GlaxoSmithKline Consumer Healthcare for the Rose Marie Pangborn Sensory Scholarship To the assessors and the consumers who participated in the study 16

17 THANK YOU VERY MUCH FOR YOUR KIND ATTENTION! 17

Facultad de Química. Universidad de la República. Montevideo, Uruguay. 11th Sensometrics, July 2012, Rennes, France

Facultad de Química. Universidad de la República. Montevideo, Uruguay. 11th Sensometrics, July 2012, Rennes, France Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation Gastón Ares 1, Cecilia Dauber 1, Elisa Fernández 1, Ana Giménez 1, Paula Varela 2 1 Facultad

More information

Intracultural study of European* Consumer Acceptability of Hibiscus sabdariffa L. Drinks.

Intracultural study of European* Consumer Acceptability of Hibiscus sabdariffa L. Drinks. Intracultural study of European* Consumer Acceptability of Hibiscus sabdariffa L. Drinks. *Portugal, United Kingdom and France M. I. Franco, Geneviève Fliedel, Aurelie Bechoff, Corinne Rumney, M. Q. Freitas,

More information

Sensory Approaches and New Methods for Developing Grain-Based Products. Symposia Oglethorpe CC Monday 26 October :40 a.m.

Sensory Approaches and New Methods for Developing Grain-Based Products. Symposia Oglethorpe CC Monday 26 October :40 a.m. Sensory Approaches and New Methods for Developing Grain-Based Products Symposia Oglethorpe CC Monday 26 October 2016 8:40 a.m. 102-S Perception dynamics of grain-based ready-to-eat cereal products using

More information

Genotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.)

Genotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.) ORIGINAL SCIENTIFIC PAPER Genotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.) Galina Pevicharova, Velichka Todorova Maritsa Vegetable Crops Research institute, Brezovsko shosse

More information

BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY

BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN RESEARCH EXECUTIVE SUMMARY For this study,

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

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

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

Authors : Abstract. Keywords. Acknowledgements. 1 sur 6 13/05/ :49

Authors : Abstract. Keywords. Acknowledgements. 1 sur 6 13/05/ :49 1 sur 6 13/05/2011 15:49 [ Accueil ] [ Remonter ] [ Intro 1 ] [ Paper 2 ] [ Paper 3 ] [ Paper 4 ] [ Paper 5 ] [ Paper 6 ] [ Paper 7 ] [ Paper 8 ] [ Paper 9 ] [ Paper 10 ] [ Paper 11 ] [ Paper 12 ] [ Paper

More information

The Effects of Dried Beer Extract in the Making of Bread. Josh Beedle and Tanya Racke FN 453

The Effects of Dried Beer Extract in the Making of Bread. Josh Beedle and Tanya Racke FN 453 The Effects of Dried Beer Extract in the Making of Bread Josh Beedle and Tanya Racke FN 453 Abstract: Dried Beer Extract is used in food production to create a unique and palatable flavor. This experiment

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

An Advanced Tool to Optimize Product Characteristics and to Study Population Segmentation

An Advanced Tool to Optimize Product Characteristics and to Study Population Segmentation OP&P Product Research Utrecht, The Netherlands May 16, 2011 An Advanced Tool to Optimize Product Characteristics and to Study Population Segmentation John M. Ennis, Daniel M. Ennis, & Benoit Rousseau The

More information

VQA Ontario. Quality Assurance Processes - Tasting

VQA Ontario. Quality Assurance Processes - Tasting VQA Ontario Quality Assurance Processes - Tasting Sensory evaluation (or tasting) is a cornerstone of the wine evaluation process that VQA Ontario uses to determine if a wine meets the required standard

More information

Pitahaya postharvest management and sensory evaluation

Pitahaya postharvest management and sensory evaluation Pitahaya postharvest management and sensory evaluation Mary Lu Arpaia, UC Riverside Marita Cantwell, UC Davis Ramiro Lobo, UCCE San Diego County David Obenland, USDA Parlier Pitahaya Production Seminar

More information

EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS

EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS THANH BA Nguyen* a,b, MINH TAM Le, c and DZUNG HOANG NGUYEN b a HoChiMinh City University of Technology, Hochiminh-city (HCMUT)

More information

Tips for Writing the RESULTS AND DISCUSSION:

Tips for Writing the RESULTS AND DISCUSSION: Tips for Writing the RESULTS AND DISCUSSION: 1. The contents of the R&D section depends on the sequence of procedures described in the Materials and Methods section of the paper. 2. Data should be presented

More information

Development and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia

Development and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional

More information

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole

More information

Regionality and drivers of consumer liking: the case of. Australian Shiraz in the context of the Australian. domestic wine market. Trent E.

Regionality and drivers of consumer liking: the case of. Australian Shiraz in the context of the Australian. domestic wine market. Trent E. Regionality and drivers of consumer liking: the case of Australian Shiraz in the context of the Australian domestic wine market. Trent E. Johnson A thesis submitted for the degree of Doctor of Philosophy

More information

Varietal Specific Barrel Profiles

Varietal Specific Barrel Profiles RESEARCH Varietal Specific Barrel Profiles Beaulieu Vineyard and Sea Smoke Cellars 2006 Pinot Noir Domenica Totty, Beaulieu Vineyard Kris Curran, Sea Smoke Cellars Don Shroerder, Sea Smoke Cellars David

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

IDENTIFICATION OF BEST CULTIVAR OF BLACK NIGHTSHADE

IDENTIFICATION OF BEST CULTIVAR OF BLACK NIGHTSHADE IDENTIFICATION OF BEST CULTIVAR OF BLACK NIGHTSHADE NAME: MAOSA JUDITH MORAA ADM NO. :A22/0092/2007 SUPERVISOR: Dr. NJOROGE K. INTRODUCTION There is need to increase annual productivity of indigenous vegetables

More information

Introduction to. Home Economics. Name: Class: Teacher:

Introduction to. Home Economics. Name: Class: Teacher: Introduction to Home Economics Name: Class: Teacher: Hygiene & Safety in the Kitchen List 10 safety & hygiene hazards (dangers) in the picture: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Work in pairs to put together

More information

CHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY

CHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY CHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY CHEESECAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard cheesecake

More information

A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE

A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE Laure Blauvelt SSP 2010 0 Agenda Challenges of Wine Category Consumers: Foundation for Product Insights Successful Launch

More information

Laboratory Course for Flour and Bread Quality.

Laboratory Course for Flour and Bread Quality. Laboratory Course for Flour and Bread Quality. Bakery Innovation Center in Cooperation with: TU-München, ETH Zürich, Chopin Technologies, Brabender Innovations for a better world. Learning Objectives.

More information

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced

More information

CHOCOLATE CHIP COOKIE APPLICATION RESEARCH

CHOCOLATE CHIP COOKIE APPLICATION RESEARCH CHOCOLATE CHIP COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHOCOLATE CHIP COOKIE FORMULATIONS RESEARCH SUMMARY CHOCOLATE CHIP COOKIE RESEARCH EXECUTIVE SUMMARY For

More information

Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential

Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential EIAR Senayit Yetneberk, Lloyd W. Rooney, John R. N. Taylor and H.L. de Kock UP Introduction Injera is an Ethiopian

More information

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Ind. J. Extn. Educ. & R.D. 22 : 141-145, 2014 ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Deepika* and Shashi Jain** ABSTRACT Among the food grains, maize is utilized in more

More information

Introduction to the Practical Exam Stage 1

Introduction to the Practical Exam Stage 1 Introduction to the Practical Exam Stage 1 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know How to Approach Exam Questions Time Management Practice Methodologies Stage

More information

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology Surname Centre Number Candidate Number Other Names 0 GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology A.M. TUESDAY, 19 May 2015 2 hours S15-4091-01 For s use Question Maximum Mark

More information

SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENT ABSTRACT

SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENT ABSTRACT SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENT PAULA VARELA 1,2 and ADRIANA GÁMBARO Sección Evaluación Sensorial Facultad de Química Universidad de la República

More information

SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY

SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY SUGAR COOKIE RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced

More information

The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Mary Reher

The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Mary Reher The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Abstract: The objective of this experiment was to replace part of the wheat flour in pasta with soy flour without sacrificing

More information

FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY

FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY The NFL White Paper Series Volume 5, August 2012 Introduction Beyond

More information

Effects of Acai Berry on Oatmeal Cookies

Effects of Acai Berry on Oatmeal Cookies Jessica Dooley and Jennifer Gotsch FN 453 Team Project Written Report Effects of Acai Berry on Oatmeal Cookies Abstract: Oxidative stress can cause many diseases such as cancer, heart disease, and stoke.

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

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW Introduction to the Practical Exam Stage 1 Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know

More information

SWEETABULARY sweetness language: Bridging the gap between consumer and food scientists

SWEETABULARY sweetness language: Bridging the gap between consumer and food scientists SWEETABULARY sweetness language: Bridging the gap between consumer and food scientists ANDREA BELFORD, BUSINESS SCIENTIST, AND LAKENDRA SHEPARD, SENIOR SENSORY SCIENTIST BRIDGEWATER, NJ SWEETABULARY sweetness

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

Influence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer

Influence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction

More information

Discriminating terroirs by combination of phenolics and sensory profiles of Malbec wines from Mendoza

Discriminating terroirs by combination of phenolics and sensory profiles of Malbec wines from Mendoza Discriminating terroirs by combination of phenolics and sensory profiles of Malbec wines from Mendoza Roy Urvieta, his PhD Adviser Ariel Fontana, Fernando Buscema, Beatriz Coste and Rubén Bottini, published

More information

COTECA Coffee - a sensory pleasure with high quality standards

COTECA Coffee - a sensory pleasure with high quality standards COTECA Coffee - a sensory pleasure with high quality standards Nora Ohnesorge M.Sc. Food Science October 11 th 2018 Quality According to Duden, QUALITY means all characteristics of a product o Quality

More information

Session 4: Managing seasonal production challenges. Relationships between harvest time and wine composition in Cabernet Sauvignon.

Session 4: Managing seasonal production challenges. Relationships between harvest time and wine composition in Cabernet Sauvignon. Session 4: Managing seasonal production challenges Relationships between harvest time and wine composition in Cabernet Sauvignon Keren Bindon Cristian Varela, Helen Holt, Patricia Williamson, Leigh Francis,

More information

Development of Value Added Products From Home-Grown Lychee

Development of Value Added Products From Home-Grown Lychee Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology

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

High School Gardening Curriculum Outline:

High School Gardening Curriculum Outline: High School Gardening Curriculum Outline: Part One: Preparing for a Garden Lesson 1: MyPlate and Plant Basics Lesson 2: Where, What, and When of Planning a Garden Part Two: Making Your Garden a Reality

More information

Measuring and Managing the Quality of Service in Hotels in Cyprus. Professor Christine Hope and Leontios Filotheou

Measuring and Managing the Quality of Service in Hotels in Cyprus. Professor Christine Hope and Leontios Filotheou Measuring and Managing the Quality of Service in Hotels in Cyprus Professor Christine Hope and Leontios Filotheou Introduction Objectives Background/Rationale Methodology Results Analysis Discussion Summary

More information

Panel 1 Off-Flavor Identification

Panel 1 Off-Flavor Identification Sample Master Cicerone Tasting Exam Day 1 Note that the panels listed below are representative of the types of panels that may appear on the Master Cicerone tasting exam, but that a given tasting exam

More information

Increasing Toast Character in French Oak Profiles

Increasing Toast Character in French Oak Profiles RESEARCH Increasing Toast Character in French Oak Profiles Beaulieu Vineyard 2006 Chardonnay Domenica Totty, Beaulieu Vineyard David Llodrá, World Cooperage Dr. James Swan, Consultant www.worldcooperage.com

More information

Understanding wine consumers: the role of analytical sensory testing, consumer product acceptance and marketing research

Understanding wine consumers: the role of analytical sensory testing, consumer product acceptance and marketing research Understanding wine consumers: the role of analytical sensory testing, consumer product acceptance and marketing research Leigh Francis Patricia Osidacz Williamson Wine is a complex category Product complexity

More information

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School Expert s Opinion Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks Dr. Jae Park Professor OSU Surimi School I. Introduction Fish oil has played a significant role in healthy nutrition.

More information

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

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

More information

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial

More information

DETERMINANTS OF DINER RESPONSE TO ORIENTAL CUISINE IN SPECIALITY RESTAURANTS AND SELECTED CLASSIFIED HOTELS IN NAIROBI COUNTY, KENYA

DETERMINANTS OF DINER RESPONSE TO ORIENTAL CUISINE IN SPECIALITY RESTAURANTS AND SELECTED CLASSIFIED HOTELS IN NAIROBI COUNTY, KENYA DETERMINANTS OF DINER RESPONSE TO ORIENTAL CUISINE IN SPECIALITY RESTAURANTS AND SELECTED CLASSIFIED HOTELS IN NAIROBI COUNTY, KENYA NYAKIRA NORAH EILEEN (B.ED ARTS) T 129/12132/2009 A RESEACH PROPOSAL

More information

The Market Potential for Exporting Bottled Wine to Mainland China (PRC)

The Market Potential for Exporting Bottled Wine to Mainland China (PRC) The Market Potential for Exporting Bottled Wine to Mainland China (PRC) The Machine Learning Element Data Reimagined SCOPE OF THE ANALYSIS This analysis was undertaken on behalf of a California company

More information

MBA 503 Final Project Guidelines and Rubric

MBA 503 Final Project Guidelines and Rubric MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab

More information

SENSORY EXPERIENCE TEST on DISPOSABLE COFFEE CUP LIDS Test Date: January 21, 2014 Report Date: March 10, 2014

SENSORY EXPERIENCE TEST on DISPOSABLE COFFEE CUP LIDS Test Date: January 21, 2014 Report Date: March 10, 2014 SENSORY EXPERIENCE TEST on DISPOSABLE COFFEE CUP LIDS Test Date: January 1, 1 Report Date: March, 1 OBJECTIVE To determine if lids have an impact on flavor and overall sensory experience and if so, how

More information

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Lab Unit #1 Ali Aucoin Kelly Reardon Shannon Flynn Kelly Fischl Wednesday Lab Section Purpose: The purpose of this project

More information

Feasibility Study: The Best Chewy Chocolate Brand Name Granola Bar Available at the Denton Wal-Mart.

Feasibility Study: The Best Chewy Chocolate Brand Name Granola Bar Available at the Denton Wal-Mart. Feasibility Study: The Best Chewy Chocolate Brand Name Granola Bar Available at the Denton Wal-Mart. Prepared By: Edith Padilla Craig Seykora Whitney Freeman Table of Contents iii Contents Introduction...

More information

2nd working meeting of the Regional Expert Advisory Working Group on Wine in South Estern Europe 14/12/ /12/2015, Skopje, Macedonia

2nd working meeting of the Regional Expert Advisory Working Group on Wine in South Estern Europe 14/12/ /12/2015, Skopje, Macedonia 2nd working meeting of the Regional Expert Advisory Working Group on Wine in South Estern Europe 14/12/2015 16/12/2015, Skopje, Macedonia EU legislation - Implementing Regulation COMMISSION REGULATION

More information

Sensory properties of pureed foods: What s important to consumers?

Sensory properties of pureed foods: What s important to consumers? Sensory properties of pureed foods: What s important to consumers? Lisa Duizer, Heather Keller, Nila Ilhamto, Laurel Ettinger Department of Food Science University of Guelph Investment in this project

More information

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

Consumers sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe

Consumers sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe Consumers sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe Appréciation et perception sensorielle des jus d Hibiscus: une étude inter-culturelle en Europe Maria

More information

INTERNATIONAL UNDERGRADUATE PROGRAM BINA NUSANTARA UNIVERSITY. Major Marketing Sarjana Ekonomi Thesis Odd semester year 2007

INTERNATIONAL UNDERGRADUATE PROGRAM BINA NUSANTARA UNIVERSITY. Major Marketing Sarjana Ekonomi Thesis Odd semester year 2007 INTERNATIONAL UNDERGRADUATE PROGRAM BINA NUSANTARA UNIVERSITY Major Marketing Sarjana Ekonomi Thesis Odd semester year 2007 THE RELATIVE IMPORTANCE OF FOOD, SERVER ATTENTIVENESS, AND WAIT TIME: THE CASE

More information

The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel

The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies Joclyn Wallace FN 453 Dr. Daniel 11-22-06 The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Generation w-y-ne Consumer insights & Chenin blanc wine style preferences

Generation w-y-ne Consumer insights & Chenin blanc wine style preferences Generation w-y-ne Consumer insights & Chenin blanc wine style preferences Inneke Bester MSc Wine Biotechnology Institute for Wine Biotechnology STELLENBOSCH UNIVERSITY Chenin blanc Conference, Stellenbosch,

More information

Effect of Breed on Palatability of Dry-Cured Ham. S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin

Effect of Breed on Palatability of Dry-Cured Ham. S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin Effect of Breed on Palatability of Dry-Cured Ham S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin Abstract: The objective of the study was to assess the impact of genetic background (treatment) on palatability

More information

ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE

ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE www.pitayaplus.com ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE JOANNA MARIE T. GUARIN ILOCOS SUR POLYTECHNIC STATE COLLEGE INSTITUTE OF HOSPITALITY MANAGEMENT SANTA MARIA, ILOCOS SUR OBJECTIVES

More information

URBAN CONSUMER ACCEPTABILITY OF TRADITIONAL (WET) AND DRIED NIGERIAN FUFU

URBAN CONSUMER ACCEPTABILITY OF TRADITIONAL (WET) AND DRIED NIGERIAN FUFU URBAN CONSUMER ACCEPTABILITY OF TRADITIONAL (WET) AND DRIED NIGERIAN FUFU Tomlins, K. I., Sanni, L. O., Oyewole, O. B., Dipeolu, A. O., Ayinde, I. A., Adebayo, K., Wandschnieider, T. S.,, White, J. L.,

More information

User Studies for 3-Sweep

User Studies for 3-Sweep User Studies for 3-Sweep 1 User Study This supplemental file provides detailed statistics of the user study and screenshots of users modeling results. In this user study, ten subjects were selected. Eight

More information

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract:

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract: Audrey Page Brooke Sacksteder Kelsi Buckley Title: The Effects of Black Beans as a Flour Replacer in Brownies Abstract: One serving of beans can provide 30% of an average adult s daily recommendation for

More information

CONSUMER PREFERENCES FOR CSR WINES:

CONSUMER PREFERENCES FOR CSR WINES: CONSUMER PREFERENCES FOR CSR WINES: AN EXPLORATORY ANALYSIS IN ITALY AND GERMANY Marco LERRO a Jeanette KLINK-LEHMANN b Ching-Hua YEH b Riccardo VECCHIO c Monika HARTMANN b Luigi CEMBALO c a Dept. of Law,

More information

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts When you need to understand situations that seem to defy data analysis, you may be able to use techniques

More information

TOOLS OF SENSORY ANALYSIS APPLIED TO APPLES

TOOLS OF SENSORY ANALYSIS APPLIED TO APPLES TOOLS OF SENSORY ANALYSIS APPLIED TO APPLES Anne Plotto and Mina McDaniel Department of Food Science and Technology Oregon State University Corvallis, OR 97331 plottoa@bcc.orst.edu The use of senses in

More information

Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables

Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables The Markets, Processing, and Utilization Community of Practice Meeting Dar Es Salam, Tanzania 14-16

More information

Mischa Bassett F&N 453. Individual Project. Effect of Various Butters on the Physical Properties of Biscuits. November 20, 2006

Mischa Bassett F&N 453. Individual Project. Effect of Various Butters on the Physical Properties of Biscuits. November 20, 2006 Mischa Bassett F&N 453 Individual Project Effect of Various Butters on the Physical Properties of Biscuits November 2, 26 2 Title Effect of various butters on the physical properties of biscuits Abstract

More information

Factors influencing mandarin fruit quality. What drives the eating. Outline. experience in mandarins?

Factors influencing mandarin fruit quality. What drives the eating. Outline. experience in mandarins? Factors influencing mandarin fruit quality David Obenland, USDA-ARS, Parlier, CA Mary Lu Arpaia, UCR What drives the eating Outline experience in mandarins? Exterior appearance is important for the initial

More information

Michigan Grape & Wine Industry Council Annual Report 2012

Michigan Grape & Wine Industry Council Annual Report 2012 Michigan Grape & Wine Industry Council Annual Report 2012 Title: Determining pigment co-factor content in commercial wine grapes and effect of micro-oxidation in Michigan Wines Principal Investigator:

More information

The effect of Ultragrain white whole wheat flour in sugar cookies.

The effect of Ultragrain white whole wheat flour in sugar cookies. The effect of Ultragrain white whole wheat flour on sugar cookies. Amanda Cummings F & N 453 Food Chemistry Dr. Daniel November 20, 2005 The effect of Ultragrain white whole wheat flour in sugar cookies.

More information

D Lemmer and FJ Kruger

D Lemmer and FJ Kruger D Lemmer and FJ Kruger Lowveld Postharvest Services, PO Box 4001, Nelspruit 1200, SOUTH AFRICA E-mail: fjkruger58@gmail.com ABSTRACT This project aims to develop suitable storage and ripening regimes for

More information

FoamAroma LLC THE LID FOR A BETTER COFFEE EXPERIENCE

FoamAroma LLC THE LID FOR A BETTER COFFEE EXPERIENCE LLC THE LID FOR A BETTER COFFEE EXPERIENCE SENSORY EXPERIENCE TEST on DISPOSABLE COFFEE CUP LIDS Test Date: January 21, 21 Report Date: March, 21 PREFACE: By Craig Bailey (Inventor of... The Lid) I created

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

The New Products People Want to Buy... And Why

The New Products People Want to Buy... And Why The New Products People Want to Buy... And Why Plant-Based Products JANUARY 2017 What we saw this week According to Mintel s 2017 Food and Drink trend Power to the Plants, the preference for natural, simple

More information

Identification of Adulteration or origins of whisky and alcohol with the Electronic Nose

Identification of Adulteration or origins of whisky and alcohol with the Electronic Nose Identification of Adulteration or origins of whisky and alcohol with the Electronic Nose Dr Vincent Schmitt, Alpha M.O.S AMERICA schmitt@alpha-mos.com www.alpha-mos.com Alpha M.O.S. Eastern Analytical

More information

Extra Virgin Olive Oils A Case Study

Extra Virgin Olive Oils A Case Study Extra Virgin Olive Oils A Case Study Society of Sensory Professionals Industry Transforming Research October 29, 2010 Herbert Stone Senior Advisor www.tragon.com (800) 841-1177 2010 TRAGON CORPORATION

More information

2. Materials and methods. 1. Introduction. Abstract

2. Materials and methods. 1. Introduction. Abstract Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut

More information

COMPARISON OF EMPLOYMENT PROBLEMS OF URBANIZATION IN DISTRICT HEADQUARTERS OF HYDERABAD KARNATAKA REGION A CROSS SECTIONAL STUDY

COMPARISON OF EMPLOYMENT PROBLEMS OF URBANIZATION IN DISTRICT HEADQUARTERS OF HYDERABAD KARNATAKA REGION A CROSS SECTIONAL STUDY I.J.S.N., VOL. 4(2) 2013: 288-293 ISSN 2229 6441 COMPARISON OF EMPLOYMENT PROBLEMS OF URBANIZATION IN DISTRICT HEADQUARTERS OF HYDERABAD KARNATAKA REGION A CROSS SECTIONAL STUDY 1 Wali, K.S. & 2 Mujawar,

More information

JWST365-fm-Monteleone JWST365-Monteleone Printer: Yet to Come November 18, :6 Trim: 244mm 170mm

JWST365-fm-Monteleone JWST365-Monteleone Printer: Yet to Come November 18, :6 Trim: 244mm 170mm Contents Part I List of Contributors Olive Oil Sensory Science: an Overview Erminio Monteleone and Susan Langstaff 1 Quality Excellence in Extra Virgin Olive Oils 3 Claudio Peri xiii xv 1.1 Introduction

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

Introduction to Wine Judging A preparatory course for AWS Certified Wine Judge Training

Introduction to Wine Judging A preparatory course for AWS Certified Wine Judge Training Introduction to Wine Judging A preparatory course for AWS Certified Wine Judge Training Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit UMD/Maryland Cooperative/WMREC Gary C. Pavlis, Ph.D.

More information

SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.) ABSTRACT

SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.) ABSTRACT Blackwell Publishing Ltd.Oxford, UK and Malden, USAJFQJournal of Food Quality0146-94282004 Blackwell Publishing2004270264273Original Articles CUMIN FLAVOR, PROFILE, PCA AND MAPPINGA. DATTATREYA, M. PRAKASH

More information

Condensed tannin and cell wall composition in wine grapes: Influence on tannin extraction from grapes into wine

Condensed tannin and cell wall composition in wine grapes: Influence on tannin extraction from grapes into wine Condensed tannin and cell wall composition in wine grapes: Influence on tannin extraction from grapes into wine by Rachel L. Hanlin Thesis submitted for Doctor of Philosophy The University of Adelaide

More information

PCR-S-017, SEAFOOD CHOWDER, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, SHELF STABLE. Food Packet, Long Range Patrol (LRP)

PCR-S-017, SEAFOOD CHOWDER, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, SHELF STABLE. Food Packet, Long Range Patrol (LRP) SECTION C This document covers dehydrated cooked seafood chowder in a brickpack pouch for use by the Department of Defense as a component of operational rations. C-1 ITEM DESCRIPTION, SEAFOOD CHOWDER,

More information

CREATING AND VALIDATING AN AROMA AND FLAVOR LEXICON FOR THE EVALUATION OF SPARKLING WINES. ERIC LE BARBÉ. B.S., University of California, Davis 2003

CREATING AND VALIDATING AN AROMA AND FLAVOR LEXICON FOR THE EVALUATION OF SPARKLING WINES. ERIC LE BARBÉ. B.S., University of California, Davis 2003 CREATING AND VALIDATING AN AROMA AND FLAVOR LEXICON FOR THE EVALUATION OF SPARKLING WINES. by ERIC LE BARBÉ B.S., University of California, Davis 2003 A THESIS submitted in partial fulfillment of the requirements

More information

Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream

Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream Brittany Haller and Allie Jeffs FN 453 23 November 2009 Project Written Report Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream Abstract Vegan is way of living that entails no meat,

More information

Flavour release and perception in reformulated foods

Flavour release and perception in reformulated foods Flavour release and perception in reformulated foods Towards a better understanding Christian Salles INRA, France 1 Background Many solutions have been proposed to decrease salt in foods but most of them

More information

Preparation of a malt beverage from different rice varieties

Preparation of a malt beverage from different rice varieties 226 KHON KAEN AGR. J. 42 SUPPL. 4 : (2014). Preparation of a malt beverage from different rice varieties Saranya Workhwa 1* ABSTRACT: This research is an investigation of a malting rice beverage process

More information