Flavor and Sensory Aspects

Malcolmson, Linda; Winkler‐Moser, Jill K.

doi:10.1002/047167849x.bio032.pub2

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…Specific absorption coefficients (K-values) for olive oil samples as described by (IOOC, 1968; EU 1995) [29] . The sensory analysis of the samples was carried out by the Jordanian team for olive oil sensory evaluation, using the profile sheet for organoleptic assessment of olive oil according to the International Olive Oil Council (IOC, 1996) protocol [30][31] . The number of panels was eight.…”

Section: Chemical and Sensory Analysis Testsmentioning

confidence: 99%

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

2020

JJC

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Olive oil samples extracted from olive trees grown in different un-irrigated areas of Jordan were classified according to their quality using three different techniques. Two of the techniques; namely, chemical analysis and sensory committee tests, are recognized by the International Olive Oil Council (IOC) and considered as classical techniques. The results were compared with those of the total fluorescence spectroscopy that has been recently adopted for olive oil quality analysis. Nine different olive oil samples were subjected to the analysis by the above techniques. The analysis for each sample was repeated twice to ensure consistency of the results. Chemical analysis was used to determine their acidities, peroxide values, ∆K’s and polyphenol content parameters. The results of chemical analysis indicated that eight of the samples could be classified as EVOO and one as VOO. Sensory tests indicated that four samples could be classified as EVOO and five as VOO. Total fluorescence spectra results revealed that six samples are EVOO and three samples are VOO. The correlation of fluorescence results to chemical and sensory results indicates the ability of fluorescence technique as a powerful tool for classification of olive oil. Reference samples that were already classified by IOC were tested to ensure the accuracy of the fluorescence technique in recognizing EVOO from other types of olive oil. Moreover, fluorescence analysis proved to be fast and consumes minute amounts of samples and chemicals, in contrary to chemical analysis which is known to be time and chemicals-consuming.

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Section: Chemical and Sensory Analysis Testsmentioning

confidence: 99%

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

2020

JJC

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Physical and Oxidative Stability of Oleogels During Storage

Hwang,

Winkler-Moser

2024

Advances in Oleogel Development, Characterization, and Nutritional Aspects

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Rating System for Quality Control of Functional Instant Drinks

Мустафина

Резніченко

Bakin

et al. 2022

Food Processing: Techniques and Technology

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Excessive information about a functional product and its qualitative characteristics increases the competitiveness of the product and requires constant monitoring. The present research objective was to develop a rating system of qualitative characteristics for functional instant drinks. The system relied on the method of multidimensional statistical analysis and involved the main descriptors of consumer criteria and sensory properties of the product. The study featured functional instant fruit and berry drinks, e.g. raspberry, cranberry, cranberry, black currant, blueberry, sea buckthorn, blackberry, apricot, peach, apple, etc. The methods included a focus group approach, a sensory analysis, a new ordinal scale, and a modified method of multivariate statistical evaluation (PCA). The authors introduced a unified score scale for sensory evaluation of functional instant drinks, which reflected both standard quality indicators and consumer selection criteria. A modified method of multivariate statistical evaluation (PCA) was used to identify the characteristics that consumers see as the most important. The resulting rating system of the main descriptors reflects the information about consumer preferences and reveals significant sensory characteristics and indicators of quality of functional instant drinks. Clustering revealed two groups of consumers, young people aged 18–29 and those aged 30–59, with their own defining quality indicators. The article contains some useful labeling recommendations for producers of functional instant beverages. The recommendations can increase the competitiveness of the product and meet consumer demand for information. The new scale can be used for various types of functional fruit and berry drinks.

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Flavor and Sensory Aspects

Cited by 3 publications

References 34 publications

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

Physical and Oxidative Stability of Oleogels During Storage

Rating System for Quality Control of Functional Instant Drinks

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