Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

Abstract

This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.

Application of Deep Learning in Food: A Review

“…Rapid, accurate, and automatic determination of food attributes is a practical demand in daily life. Modern techniques, including electronic noses (Tian, Li, Qin, Yu, & Ma, 2014), computer vision (Brosnan & Sun, 2004), spectroscopy and spectral imaging (Barbin, Felicio, Sun, Nixdorf, & Hirooka, 2014), and so on, have been widely used to detect food attributes. These techniques can acquire a large amount of digital information relating to food properties.…”

Assessment of main factor causing sensory quality defects in chicken seasoning during storage

“…A sequential profile test was conducted based on an unstructured continuous ten‐point scale (1 to 2, very weak; 3 to 5, weak to mild; 6 to 8, strong; 9 to 10, very strong). As a result of our previous work, the sensory attributes recorded were chicken, fishy smell, fat, spicy, umami, rancidity, and whole aroma.…”

“…Chicken seasoning, a kind of granule with faint yellow color, is one of the most popular seasonings. It is consumed widely for its natural chicken and umami flavor, which can be used to enhance the flavor of food . The raw material of chicken seasoning is chicken meat.…”

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

“…The umami attribute was used to show the natural umami taste, which differed from the MSG taste. The retention attribute was the flavor intensity to taste the chicken seasonings after 30 s. [27] A structured, continuous 10-score scale was used to describe the sensory profile of the samples. The standard of the sensory score of the sensory attributes was as follows: 0 to 2, very weak; 3 to 4, weak; 5 to 6, neither weak nor strong; 7 to 8, strong; and 9 to 10, considerably strong.…”

“…To exclude the influence of color, only the red light was on when the experiment started. [27] The chicken seasoning samples (10 g) were dissolved in 1000 mL of distilled water at 70°C to make them more palatable. Plastic cups (50 mL) were labeled with a random three-number code.…”