Defining and characterizing the “nutty” attribute across food categories

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114

Lexicons are standardized vocabularies that facilitate communication across diverse audiences. Lexicons undergo two stages (preparation and development). Lexicon preparation includes selecting suitable panelists who are highly trained and capable of describing the product category, selecting samples that represent the entire product space, and developing protocols that panelists systematically follow when creating the lexicon. The development stage includes reviewing protocols before evaluation ensues, generating terms and definitions that describe the products, selecting references that clarify the terms, reviewing examples to further train the panel on important attributes, and finalizing the lexicon. Examples of published lexicons exist for foods, beverages, home care products, personal care products and fragrances. Publishing lexicons is beneficial because it promotes standardization of sensory vocabulary across multiple panels, companies and countries. Ideally, a published lexicon has the complete list of products from which it was developed, all attribute terms, definitions for every attribute and references for every attribute. Practical Applications Sensory analysts working with trained descriptive panels need well defined and documented words to consistently and correctly describe products of interest. These lexicons provide a tool for communication within the panel and allow sensory analysts to communicate with product developers, marketing professionals and suppliers. Ultimately the terminology provides a basis for understanding the differences among products in a category and is the basis for designing consumer research questionnaires. Lexicons are prominent in the sensory literature. Synthesizing these publications and establishing best practices for lexicon development promotes consistency and reproducibility across the field of sensory science. Review of existing lexicons reveals criteria for successful and useful versions. As globalization spreads modern‐day businesses to new locations, consistency in sensory evaluation becomes increasingly important to establish the success of product development.

“…In this case, the appropriate approach is to discuss, define and reference the attribute during the evaluation of the appropriate sample (Heisserer and Chambers ; Miller et al . ).…”

Section: Lexicon Developmentmentioning

confidence: 97%

Section: Lexicon Developmentmentioning

confidence: 99%

Developing Lexicons: A Review

Lawless

Civille

2013

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114

“…Identification of sensory constructs underlying nuttiness , one such multidimensional sensory descriptor, has been recently attempted (Miller et al ., ; Hwang and Hong, ). A dictionary definition of nuttiness is “tasting like nuts” (Oxford Learner's Advanced Dictionary, ), but Miller et al .…”

Section: Introductionmentioning

confidence: 99%

“…A dictionary definition of nuttiness is “tasting like nuts” (Oxford Learner's Advanced Dictionary, ), but Miller et al . () reported that the concept of nuttiness across more than 200 products consisted of five subcategories that contained elements other than nuts, such as “overall nutty,” “nutty‐beany,” “nutty‐buttery,” “nutty‐grain‐like” and “nutty‐woody.” This result was corroborated by the definition of nuttiness in cow's milk developed by descriptive panelists in Chung's study (), which was a “complex flavor associated with mixture of dairy, fatty and flavors of roasted carbohydrates and nuts.” In a specific food system, soymilk, nuttiness was characterized by the absence of raw soybean flavor and the presence of cooked soybean flavor, sweetness, saltiness and flavor of nuts (Hwang and Hong, ).…”

Section: Introductionmentioning

confidence: 99%

Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

Hwang

Hong

2015

This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis with trained panelists and check‐all‐that‐apply (CATA) tests using consumers. The perceptions of nuttiness by 110 consumers were assessed, and the sensory drivers of nuttiness were determined by multivariate correlations between sensory profiles and consumer nuttiness ratings. Overall, sucrose, salt, peanut flavoring and solid content increased perceptions of nuttiness significantly. Consumers were segmented into 3 clusters based on shared drivers of nuttiness: a cluster associating nuttiness primarily with saltiness (n = 47), a cluster emphasizing high solid content and peanut flavor (n = 26), and another cluster emphasizing sweetness (n = 37). CATA results suggested that rich, tasty and natural were consumer terms highly associated with nuttiness. PRACTICAL APPLICATIONS This study provides a clearer understanding of which sensory characteristics are most influential in the perception of nuttiness in soymilk, and how the sensory drivers of nuttiness vary across consumer groups. Descriptors from the consumers’ perspectives, which were obtained by CATA, can complement our understanding of consumers’ perceptions and verbalization of nuttiness. The result of the present study should help researchers to uncover latent sensory elements that underlie multidimensional sensory attributes. Our findings can benefit the food industry by assisting researchers and sensory professionals in interpreting inconsistent consumer responses regarding nuttiness, and lead to the development of products with more consumer‐oriented sensory profiles.

“…However, authors also indicated the smoked flavor could be described as artificial (Portella et al, ), bitter (Almli and Hersleth, ; Portella et al, ), tart (Smiecinska and Chwastowska, ), vegetal and herb (Midelet‐Bourdin et al, ; Séménou et al, ), rubber (Brillet et al, ; Midelet‐Bourdin et al, ), wood fire (Cardinal et al, ; Mørkøre et al, ; Séménou et al, ), and pungent (Bárcenas et al, ) There are a few researchers that have reported smoked flavor definitions and references as part of other lexicons (e.g., coffee, Chambers IV et al, ; soy sauce, Inamura, ; Pujchakarn, Suwonsichon, & Suwonsichon, ; sausage, Pereira et al, ), but these typically were one to three terms and suggest the potential need to establish a general lexicon to describe smoked flavor characteristics. Such general lexicons have been published previously for other flavor components such as green (Hongsoongnern & Chambers IV, ), beany (Bott & Chambers IV, ), and nutty (Miller, Chambers IV, Jenkins, Lee, & Chambers, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of a lexicon for the sensory flavor attributes of smoked food products

Jaffe

Wang

Chambers

2017

Self Cite

Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined, and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The panel evaluated sauces, meats, fish, cheeses, vegetables, and flavorings that are on the market in addition to samples that were smoked in‐house. Attributes attributed to the smoke flavor in each sample were written down and discussed. The list was narrowed to include only those attributes that were thought to be specifically related to the smoke flavor and not to the base notes of the product or other cooked/processed notes. The lexicon includes: Smoky (Overall), Ashy, Woody, Musty/Dusty, Musty/Earthy, Burnt, Acrid, Pungent, Petroleum‐Like, Creosote/Tar, Cedar, Bitter, Metallic, and Sour. Definitions of these attributes were written and references were found that anchor a 0–15 point scale. The references include market products, chemical solutions and commonly found non‐food products. This lexicon can be used to evaluate the smoke flavor on all types of food products. Practical applications This research provides a list of sensory terms that can be used to describe the smoky flavor of products. The lexicon will help sensory analysts, product developers, researchers, and technologists better understand the flavor of products that have been naturally or artificially smoked to modify or improve the products.