Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

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.

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

Wang

Xiao

Suo

et al. 2018

“…Moreover, lexicons play a major role in conducting precise sensory analysis and can be used across countries or cultures to describe similar products (Cherdchu, Chambers, & Suwonsichon, ). Multiple recent studies have been conducted to develop sensory lexicons, including cashew nuts (Griffin, Dean, & Drake, ), chicken stock (Kim, Lee, & Kim, ), smoky foods (Jaffe, Wang, & Chambers IV, ), pet foods (Di Donfranchesco, Koppel, & Chambers, ; Koppel & Koppel, ), goat cheeses (Talavera & Chambers, ), soy sauce (Imamura, ; Pujchakarn, Suwonsichon, & Suwonsichon, ), coffee (Chambers et al, ), and other product categories.…”

Section: Introductionmentioning

confidence: 99%

Lexicon development for the sensory description of rye bread

Tran

James

Chambers

et al. 2018

Rye bread constitutes a major part of the Northern European cuisine and is known for its flavor versatility. Due to the large flavor difference between rye bread from Northern Europe and the United States, this study was designed to develop and evaluate a lexicon which acts as a tool for understanding the flavor profile of rye bread consumed in the United States and Northern Europe. A highly trained panel developed, defined, and referenced a lexicon with 28 flavor attributes using a consensus descriptive analysis method with 32 Northern European and U.S rye bread. The lexicon was tested with 18 representative samples. The data were analyzed using correlation analysis, principal component analysis, and cluster analysis. The results confirmed the high versatility in flavor among rye breads and revealed clear differences between Northern European rye breads and the U.S rye breads. Northen European rye bread flavor was spread over a wider flavor range than the U.S. products, and scored higher in sweet, overall grain, bran, and rye than U.S. rye breads. Practical applications The development of this lexicon for rye bread can help researchers to better understand the flavor profile of rye bread and support manufacturers in differentiating their products from competitors as well as improving existing products on the market.

“…Publishing sensory lexicons promotes the standardization of sensory evaluations, and many studies focusing on lexicons have been conducted, as reviewed by Lawless and Civille (). After publication of this review, several product‐specific lexicons were developed, including ones for soy sauce (Imamura, ), seasoning soy sauce (Pujchakarn, Suwonsichon, & Suwonsichon, ), brewed coffee (Chambers et al, ), artisan goat cheese from the United States (Talavera & Chambers, ), plain sufu (Chen & Chung, ), and cashew nuts (Griffin, Dean, & Drake, ). However, there have only been a few reports on lexicons including various attributes of texture, such as the ones for tomato (Hongsoongnern & Chambers, ), peach (Belisle, Adhikari, Chavez, & Phan, ), and cashew nut (Griffin et al, ), because it is more difficult to establish the reference products or substances for the texture attributes than for the aroma/flavor attributes, of which chemicals can be used for references.…”

Section: Introductionmentioning

confidence: 99%

Establishment of a sensory lexicon for dried long pasta

Irie

Maeda²,

Kazami

et al. 2018

Pasta is a common and popular food all over the world. However, neither a detailed sensory profile nor sensory lexicon of pasta quality has been reported. In this study, a lexicon for describing the sensory attributes of cooked, dried long pasta was developed using a large sample set of pasta. One hundred twelve pasta samples were prepared and then classified into four groups according to similarities in their sensory characteristics. Among them, 50 samples were selected as representative samples. A highly experienced and trained panel generated expressions following a sensory evaluation of the 50 pasta samples. The final lexicon consisted of 35 terms (5 for appearance, 11 for aroma/flavor, and 19 for texture). Definitions and references were determined for each term. Each descriptor was ranked according to its frequency of use by the sensory evaluation and discussion. Eight samples that were selected from each group as representative samples made in Italy were evaluated using the lexicon in a trial evaluation. The results show that the descriptors were appropriate for differentiating the sensory qualities among the samples. Practical applications A lack of clarity of words and insufficiency of common terms in the sensory evaluation of cooked pasta result in communication gaps. Precise and objective evaluations based on the lexicon described herein will enable clear descriptions of subtle differences in the qualities of various long pastas. Improving the evaluation system will lead to enhanced quality control of existing products and the development of new, high‐quality products. This will also be beneficial for buyers and consumers when choosing products. As the definitions and references for the terms are provided in the lexicon, it will facilitate a common understanding of the evaluation descriptors between sections within companies, between companies, and between countries.