Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment

Bouillé, A.G. de; Beeren, C.J.M.

doi:10.1016/b978-0-08-100435-7.00007-1

Cited by 7 publications

(13 citation statements)

References 14 publications

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“…A shelf life study should be able to demonstrate that the above is achieved and confirm the nutritional contribution to a healthy diet of the resulting food. The "basic storage design" is the most used technique to monitor the shelf life of food, which consists of performing physicochemical and sensory analyses at regular intervals of time during storage [13,14]. Two main chemical reactions may compromise food stability over time when considering its shelf life as a function of the stability of its lipid components.…”

Section: Introductionmentioning

confidence: 99%

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Ainsa

Marquina

Roncalés

et al. 2021

Foods

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A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.

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Section: Introductionmentioning

confidence: 99%

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Ainsa

Marquina

Roncalés

et al. 2021

Foods

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“…Microbial activity and growth in foods can lead to gas production, changes in pH, discolouration, undesirable flavours and odours [ 1 , 2 ]. Various methods which include consumer research, sensory trained panels and instrumental testing are used to assess whether sensory attributes of foods and beverages are altered over time [ 5 ]. Instruments can be used to examine the texture and sensory changes such as rancidity or pH shifts in the place of consumer research [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…Sensory analysis, however, has been practised since the 1800s with the advancement of research into human psychology to calculate and foresee an individual’s reactions to outside stimuli [ 10 , 11 ]. Sensory evaluation is defined as a scientific approach whereby the reactions of individuals to foodstuff are awakened, calculated, translated and evaluated by their sense of sight, taste, touch and hearing [ 5 , 12 ]. Its fundamental goal, whether using trained panels for quality purposes or acceptance using consumers, is to gain insight into a human’s view on how they experience the consumption of food using their senses (sight, taste, touch and hearing).…”

Section: Introductionmentioning

confidence: 99%

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Arendse

Jideani

2022

Foods

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The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (Aw), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.

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“…Por otro lado, la neurociencia ayuda en la búsqueda de descifrar lo que realmente quieren los consumidores, a través de la conducta y sus acciones, con el tiempo la neurociencia ha obtenido un gran apoyo para otras ciencias, como las ciencias empresariales y estudios de mercado (Cardenas, Sveinsdottir, & Martinsdottir, 2015). Y con esta unión del marketing con la neurociencia, se ha encontrado una posible respuesta y así predecir la conducta del consumidor y que es lo que quiere adquirir, es así como nace el neuromarketing, que se encarga de estudiar el cerebro humado para lograr comprender las verdaderas necesidades de los consumidores (Bouillé & Beeren, 2016). Actualmente con el neuromarketing y con la tecnología tan avanzada existen herramientas que permiten entender y enfocar los puntos principales para que un producto sea reconocido a nivel internacional, la mercadotecnia que también hace parte de eso, y por la cual se puede decir que marcas como la Inca Kola, Viva, Triple Kola, Oro y Cassinelli son productos líderes en ventas a nivel nacional e internacional.…”

Section: Introductionunclassified

Percepción sensorial de bebidas gaseosas utilizando pruebas sensoriales y análisis multivariado

et al. 2021

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La estimación de la vida útil sensorial de los productos alimenticios, dentro de ellas las bebidas se han vuelto cada vez más importante en los últimos años debido a los avances tecnológicos y al aumento del interés de los consumidores por ingerir productos frescos, seguros y de alta calidad. La vida útil de la mayoría de los productos alimenticios está determinada por cambios en sus características organolépticas. En este estudio se utilizó una escala hedónica de 9 puntos y el análisis multivariante para analizar la percepción sensorial de bebidas gaseosas, utilizando un panel de 24 personas, de edades comprendidas entre 15 a 20 años. Las marcas de gaseosas elegidas fueron: Inca Kola, Viva, Triple Kola, Oro y Cassinelli. Para el análisis multivariante se utilizó el software R-Studio. La marca Inca Kola obtuvo una mayor valoración promedio (7,52 en aceptación de escala de 1 a 9), siendo el sabor, el dulzor y la intensidad, los atributos que han tenido una mayor influencia en su aceptación.

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Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment

Cited by 7 publications

References 14 publications

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Percepción sensorial de bebidas gaseosas utilizando pruebas sensoriales y análisis multivariado

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