Development of a Sensory Lexicon for Dairy Protein Hydrolysates

Newman, Josephine; O’Riordan, Dolores; Jacquier, Jean-Christophe; O’Sullivan, M.

doi:10.1111/joss.12122

Cited by 12 publications

(18 citation statements)

References 46 publications

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“…The final lexicon used for evaluation included 25 flavor attributes, 4 texture attributes, and 6 mouthfeel and mouthcoating attributes (Table and ). Some of these are similar to those found in previously mentioned lexicons and also were found recently by Newman and others () in dairy protein hydrolysates.…”

Section: Methodssupporting

confidence: 91%

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

Brown

Chambers

2015

Journal of Food Science

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This research determined the sensory characteristics of currently available plain yogurts available in U.S. supermarkets and examined how 3 "more sustainable" prototypes compared. The prototypes, nonfat set-style yogurts pre-acidified after pasteurization with lemon juice or citric acid at 80 ppm to pH 6.2, had shorter fermentation times than the lab-made control. These reduced fermentation times could result in energy reductions and potentially substantiate a "sustainable" marketing claim, a concept gaining traction with consumers. Twenty-six commercial yogurts, varying in percent milk fat, milk source (organic or conventional), and processing (set-style, stirred, or strained/Greek-style), were also included. Using descriptive sensory analysis, a 6-person highly trained panel scored the intensity of 25 flavor and 10 texture attributes on a 15-point scale. Three replications were carried out, and all samples were tested at least 10 d prior to the end of their shelf-lives. The samples differed for 19 flavor and all 10 texture attributes. Cluster analysis indicated approximately 7 flavor and 5 texture clusters. The prototype pre-acidified with lemon juice was similar to category leaders nonfat yogurt varieties. The prototype pre-acidified with citric acid was similar in texture but was less sour. Although no legal definitions exist for "sustainable," the prototypes' sensory characteristics are comparable to those of popular yogurts indicating potential market viability. This research also demonstrates potential for making yogurt that is in line with growing consumer expectations for sustainability. Despite the current diversity, several combinations of flavor and texture were not represented.

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Section: Methodssupporting

confidence: 91%

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

Brown

Chambers

2015

Journal of Food Science

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“…), and dairy protein hydrolysates (Newman et al . ). Moreover, “fermented” is likely related to sufu maturity; volatile nitrogenous compounds, such as 3‐methylbutanamide, that are degradation products from protein hydrolysis contributing to its final flavor (Chung et al .…”

Section: Resultsmentioning

confidence: 97%

“…) and casein protein hydrolysates (Newman et al . ). Compared with other amino acids, both aspartic acid and glutamic acid have been reported to be present at the highest level in sufus (Li et al .…”

Section: Resultsmentioning

confidence: 97%

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

Chen

Chung

2016

Journal of Sensory Studies

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Sufu (fermented soybean curd) is a cheese‐like product that is widely consumed in Asian countries. One of the subtypes is plain sufu, a traditional fermented food whose sensory attributes remain poorly characterized. In this study, we developed a lexicon for describing its sensory characteristics. Trained panelists evaluated the sensory profiles of 12 commercially available products manufactured in 3 locations. Sensory data were analyzed using one‐way analysis of variance and principal component analysis, and 8 aroma, 7 texture, 2 taste, and 5 flavor attributes were identified and defined. After further lexicon refinement, the aroma attributes salty, moldy, alcohol‐like, and meaty were identified to clearly differentiate fully aged samples from each other. The texture and flavor attributes that differentiate sufu were cohesiveness and sesame oil‐like, respectively. Practical Applications The sufu lexicon helps product developers, researchers, and technologists understand the characteristics of plain sufu and those positive attributes when developing new, similar products and investigating quality‐control and shelf‐life topics. Because all mature plain sufus examined here presented similar sensory profiles derived from their major attributes, future studies could focus on distinct fermentation periods used to optimize products by employing the available definitions and references. Moreover, the developed lexicon can serve as a tool for correlating descriptive data to consumer preferences and to facilitating an understanding of the attributes that drive consumers’ acceptance.

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“…Milk protein hydrolysates have the potential to offer functional benefits for glycemic management, cardiovascular health, and appetite modulation (Nagpal et al, ). However, these hydrolysates also have a range of unpleasant sensory attributes (bitterness in particular) (Leksrisompong, Miracle, & Drake, ; Newman, O'Riordan, Jacquier, & O'Sullivan, ) that have a negative impact on consumer acceptability.…”

Section: Introductionmentioning

confidence: 99%

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

Hutchings

Casanove

Schlich

et al. 2017

Journal of Sensory Studies

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The Temporal Dominance of Sensations (TDS) method could be an alternative approach to time‐consuming trained panels for the sensory analysis of protein hydrolysates. However, the amount of training required for accurate TDS results with hydrolysates is unclear. In addition, the masking of unpleasant aftertastes in protein hydrolysates using sweeteners is often only partially successful. The aim of this study was: (a) To examine changes in TDS results with hydrolysates as a group of panelists progress through different levels of training: as untrained panelists, familiarized panelists, and trained panelists. (b) To examine the effect of increasing sweetness on the temporal suppression of sensory attributes in hydrolysates. Four products were assessed: a casein hydrolysate at 10% wt/wt with 4 levels of sucralose (0%, 1.5, 3, and 6% equivalent sweetness). Similar TDS results were obtained for all three levels of training for each product, however consensus of selection and product discrimination increased with training. As sweetness increased bitterness was suppressed however cheesiness increased. Sweetness tended to peak before bitterness and cheesiness, however temporal changes were small and subtle. Practical applications Running traditional descriptive trained panels is expensive and time‐consuming. It is particularly difficult with protein hydrolysates, as their unpleasant sensory properties mean that panelists are hard to recruit, and will often leave panels during training. This work attempted to understand if the Temporal Dominance of Sensations (TDS) method could be used with untrained panelists for protein hydrolysates. Results suggest a TDS panel of untrained panelists may be suitable for the assessment of hydrolysates, however TDS training still provided the best quality data. This work also represents a first attempt to understand the aftertaste profile of a protein hydrolysate (and attempts to mask aftertaste with a sweet masking agent) using a temporal sensory method. Results showed most sensory attributes dominating during tasting in the mouth declined very slowly after swallowing.

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Development of a Sensory Lexicon for Dairy Protein Hydrolysates

Cited by 12 publications

References 46 publications

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

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