Sensory evaluation in quality control: an overview, new developments and future opportunities

Muñoz, Alejandra M.

doi:10.1016/s0950-3293(02)00014-9

Cited by 98 publications

(53 citation statements)

References 10 publications

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“…These attributes must be preferred by the consumers due to their flavor or aroma, in other words, characteristics that will allow obtaining an excellent bean quality that will please the consumer and will have good marketing (Muñoz, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…However, the HS-GC-MS method does not consider the human threshold for detected volatile compounds and, therefore, certain specific volatile compounds of importance are not considered by the analysis. Sensory evaluation focused on human perception adds unique measures to the volatile compounds set analysis, and helps obtain a more complete picture of the quality of the product (Muñoz, 2002). In this sense, in the department of Huila, cocoa production has been characterized by having excellent taste and aroma attributes, classified as fine aroma cocoa, and cocoa beans are turned into high quality products.…”

Section: Introductionmentioning

confidence: 99%

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Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Cuéllar¹,

Espinosa²,

Sánchez³

et al. 2018

Acta Agron.

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Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable, unpleasant and contaminated) according to a tasting panel. In general, bromatological characteristics of cocoa samples showed acceptable levels, presence of special volatile compounds (linalool and linalool oxide) that affected sensory attributes (floral). Likewise, levels of caffeine and theobromine had adequate levels that resulted in bitter taste. A relationship was found between volatile fraction compounds and bromatological analysis variables, secondary metabolites and total polyphenols that affected the quality of the product.Keywords: bromatological analysis, secondary metabolites, polyphenols, volatile fraction compounds, sensory analysis, sensory attributes. ResumenEl cacao es un alimento que posee atributos sensoriales y organolépticos que dependen de procesos de poscosecha como la fermentación. Este proceso además de afectar el perfil sensorial, incide sobre las reacciones químicas y por consiguiente, en la calidad del producto. Por lo anterior, el objetivo de este estudio es realizar una caracterización química y sensorial de muestras de cacao (Theobroma cacao L.) de diferentes fincas cacaoteras en el departamento del Huila, Colombia. Se realizó además un análisis bromatológico, se determinaron los metabolitos secundarios (cafeína y teobromina) y polifenoles totales, así como compuestos de la fracción volátil utilizando cromatografía de gases por microextracción en fase sólida en el modo headspace (HS-SPME); por último, se realizó una clasificación de las muestras (aceptable, desagradable y contaminada) resultado de un panel de catación. En general, se encontraron muestras de cacao con características bromatológicas en niveles aceptables, presencia de compuestos volátiles especiales (linalool y oxido de linalool) que incidieron en los atributos sensoriales (floral). Así mismo, niveles de cafeína y teobromina en un nivel adecuado que se tradujo en el sabor amargo. Se encontró una relación entre los compuestos de la fracción volátil y las variables del análisis bromatológico, metabolitos secundarios y polifenoles totales que incidieron en la calidad del producto.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Cuéllar¹,

Espinosa²,

Sánchez³

et al. 2018

Acta Agron.

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“…Many companies have Quality Assurance (QA) and Quality Control (QC) programmes which use chemical and instrumental methods of analysis to pursue and maintain product quality (Munoz, 2002). Frozen peas available on the South African market are categorised into two classes; one manufactured for retail sale and the other for catering purposes.…”

Section: Introductionmentioning

confidence: 99%

“…It has been recommended that product quality standards should not depend entirely on instrumental methods but that reference should also be made to sensory analysis of appearance, flavour and texture (Atherton and Gaze, 1983). Instrumental measurements have been considered to be useful and reliable if they have been validated against sensory measures, through sensory-instrumental data relationship studies (Munoz, 2002). In this light descriptive sensory evaluation offers the manufacturer an opportunity to learn about how human assessors grade their food products.…”

Section: Introductionmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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“…Unknown samples are mapped in the figure, from which a conclusion (acceptance or rejection) may be made (Bleibaum et al, 2002;Munoz, 2002). A single olfactory value can be achieved by computing the sample mean and standard deviation.…”

Section: Sqc Analysismentioning

confidence: 99%

Scent analysis of Rosa laevigata through metal oxide sensor array electronic nose

Chen¹,

Jian²,

Han³

et al. 2011

Rev. bras. farmacogn.

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Abstract:The scent fingerprint of Rosa laevigata Michx., Rosaceae, samples harvested at different periods was investigated. Principal component analysis (PCA) and discriminant factor analysis (DFA) were done on the scent response values measured by an electronic nose (EN) sensor. Statistical quality control (SQC) analysis was also conducted. The R. laevigata samples were clustered into two categories after being analyzed by PCA and DFA. One cluster consisted of samples No. 1 to No. 6, and the other consisted of samples No. 7 to No. 10. The combination of EN, PCA, and DFA for scent analysis can be used for the quality control of traditional Chinese medicines.

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Sensory evaluation in quality control: an overview, new developments and future opportunities

Cited by 98 publications

References 10 publications

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Scent analysis of Rosa laevigata through metal oxide sensor array electronic nose

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