Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

He, Wenmeng; Chung, Hau Yin

doi:10.1002/jsfa.9516

Cited by 26 publications

(9 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…P7 positively correlated with most of the physicochemical characteristics, making it significantly different from other FHV beer samples. e ellipse constructed with sample loadings showed that P7 was substantially different from other FHV beer samples as its ellipse has no overlap with those of other FHV beer samples [48].…”

Section: Physiochemical Properties Of Beermentioning

confidence: 97%

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Chen

Wei

Zhang

et al. 2022

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.

show abstract

Section: Physiochemical Properties Of Beermentioning

confidence: 97%

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Chen

Wei

Zhang

et al. 2022

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…The performance of the panellists was estimated by Generalized Procrustes analysis (GPA). A low residual variance (<2), scaling factors (near 1), and overlapped positions of variables and products obtained by the 12 panellists from the GPA indicated that high levels of group homogeneity were procured [27]. After the group panellists reached high levels of agreement, three sessions were performed, and 6 roasted lamb samples (1 dummy sample + 5 test samples) were evaluated at each session.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Chen

Zhang

Liu

et al. 2021

Foods

View full text Add to dashboard Cite

Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.

show abstract

“…Quantitative descriptive analysis (QDA) is an important tool in the study of food flavor, through the collection, counting and analysis of sensory data from participants, and ultimately the quantification of the flavor characteristics of the food (Adriana et al, 2021; He & Chung, 2018). The quantitative indicators measured by the commonly used chemical methods cannot fully explain the interaction of various sensory elements, so sensory evaluation plays an irreplaceable role in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV

Wang

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Finger citron (Citrus medica L. var. sarcodactylis Swingle), a type of citrus with high ornamental and medicinal values, were used as raw material for beverage and wine making. Depends on the origin, the key aroma compounds of the fruit may vary. The aim of this study is to identify interspecific differences in finger citron and to provide a reference for the evaluation of finger citron fruit flavor, variety improvement and selection of new varieties. In the present study headspace solid phase microextraction (HS‐SPME) and gas chromatography–mass spectrometry (GC–MS) were used to analyze and identify the volatiles of 4 different varieties of finger citron from four different locations (Zhejiang, Guangzhou, Yunnan and Sichuan). Their similarities and differences were further analyzed by Venn diagram. The relative odor activity value (ROAV), heat map, radar map and partial least squares regression (PLSR) were used to determine the key volatiles of finger citron. The results showed that 68 volatiles were detected in different varieties of finger citron, among which 16 key volatiles had ROAV ≥1. Geraniol and d‐limonene had a greater influence on the aroma of finger citron. The main aroma of finger citron in the four regions was the citrus aroma. ZFC had the most abundant flavor, with obvious woody and herbal flavors, which was suitable for the breeding of finger citron with partial herbal flavor. GFC was suitable for breeding finger citron which was on the sweet side. Compared with SFC, YFC was more suitable for breeding finger citron with floral flavor. This study mainly investigates the flavor differences of different varieties of finger citron to provide theoretical support for the subsequent product development. Novelty Impact Statement This study found that finger citron from Zhejiang, Sichuan, Guangdong, and Yunnan provinces in China had different aroma characteristics. The odor of finger citron from Guangdong was sweet, the odor of finger citron from Zhejiang was more herbal, and the odor of finger citron from Yunnan and Sichuan was more floral. This provided a theoretical basis for the subsequent application and breeding of finger citron.

show abstract

Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

Cited by 26 publications

References 48 publications

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV

Contact Info

Product

Resources

About