Consensus Methods for Descriptive Analysis

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

Section: Methodsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

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“…A consensus method (Chambers, ) which was used for smoked flavor (Jaffe et al, ; Wang & Chambers, ; Wang, Chambers, & Kan, ) and a number of other products (Adhikari et al, ; Chambers, Lee, Chun, & Miller, ; Cherdchu, Chambers, & Suwonsichon, ; Di Donfrancesco, Koppel, & Chambers, ; Koppel & Chambers, ; Miller, Chambers, Jenkins, Lee, & Chambers, ; Pujchakarn, Suwonsichon, & Suwonsichon, ; Talavera & Chambers, ), was used for measuring aroma and flavor intensity. The panelists evaluated the bacon samples using a 0–15 point scale with 0.5 increments where 0 meant unperceived and 15 meant extremely strong.…”

Section: Methodsmentioning

confidence: 99%

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Wang

Xiao

Suo

et al. 2018

Chinese traditional bacon (Larou) is a popular ethnic pork product produced in southern of China and yet sensory characteristics of this bacon are not well described. A highly trained, descriptive sensory panel identified and defined 13 flavor terms and 4 basic taste terms in 24 commercial Chinese traditional bacon from different geographical regions. Principal component analysis was used to map the scores obtained during the validation phase. Obvious differences were found among the three main Chinese traditional bacon from Guangdong, Hunan, and Sichuan. The developed attributes and references were successfully used by the trained panel to describe a wide range of Chinese traditional bacon samples. Practical applications Chinese Traditional Bacon is a popular uncooked meat product, with dominant producing areas in Guangdong, Sichuan, Hunan, and Guizhou, among others. The lexicon was used to describe the aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions. This information is useful for product developers, researchers, and technologists to understand the aroma and flavor characteristics of Chinese traditional bacon. They can use those attributes to determine key flavor compounds, to develop new products, modify other products, and study quality control and shelf‐life issues.

“…The panelists were allowed to add attributes to the lexicon if new textures were found in the samples they tested. A consensus methodology (Chambers, ) was employed in the lexicon development on the appropriateness of attributes, their definition, and references. Throughout the study a product frame of reference was collected to generate terms, followed by review of references, examples and determining the final descriptor list.…”

Section: Methodsmentioning

confidence: 99%

Lexicon for multiparameter texture assessment of snack and snack‐like foods in English, Spanish, Chinese, and Hindi

Kumar

Chambers

2019

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Snack food is an important part of human life across the world, in part, due to its convenience, availability, and of course its sensory qualities. Because texture is such a critical aspect of snack foods, a lexicon applicable to various processed and unprocessed snack foods (e.g., crackers, chips, vegetables, yogurt, etc.) is needed. This study also investigated how textures are experienced by vision, hand tactile, lip feel, first bite, multiple bite, and in throat swallowing. This study developed a texture lexicon for various snack foods. Eighty‐five different food products from eight countries around the world were used to create an initial lexicon. The highly trained panel used descriptive analysis techniques to identify 76 texture attributes and develop definitions, techniques, and references for product evaluation. Fifty of the products then were selected and evaluated for intensities using references. Principal component analysis of the data shows that the developed terms differentiated the products. K‐means cluster analysis was done to find the existing clusters between attributes, and correlation analysis used to find the highest correlated and uncorrelated attributes. The article presents attributes, definitions and techniques in English, Hindi, Mandarin Chinese, and Spanish. Practical application The texture lexicon developed in this study for various snack foods can be useful for researchers and food manufacturers to identify and describe similarities and differences present in textures of foods to help with product development and assessment of snack categories in various countries. The lexicon can serve as a tool for texture evaluation for correlating descriptive data, consumer preferences and conduct studies with same standards applicable to wide range of products.