Sensory profiling and multidimensional scaling of selected Finnish rye breads

Abstract

A vocabulary for the description of the sensory properties of Finnish rye breads was developed as a basis for the design of a practical quality control/product development system to be used in a later study.Six samples, selected from thirty-two commercial rye breads, were evaluated for the intensity of twenty-nine attributes and for similarity between sample pairs. Significant differences were found between samples in the intensity of twenty-eight of these descriptors. The data were combined by a multidimensional scaling procedure (KYST 2A and PROFIT), which revealed three discriminative dimensions among the samples:(1) from pleasant rye-like to unpleasant flour-like; (2) from sweet to bitter; and (3) the presence/absence of a characteristic flavour caused by specific baking conditions (low temperature, long baking time).The PROFIT procedure identified 20 attributes as important for quality of rye bread samples using multiple correlation coefficients. There were five appearance attributes, two odour attributes, six taste attributes, five texture attributes and overall impression of pleasantness and freshness.

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

“…Sensory characteristics of ''musty", and ''sour" have been reported to influence the degree of freshness for different Finish rye breads (Hellenmann, Tuorila, Salovaara, & Tarkkonen, 1987), while ''grainy" and ''nutty" characteristics have been shown to differentiate different types of sourdough bread (Lotong et al, 1999) and wheat soy flour breads (Shogren et al, 2003), respectively. BR5 (mixed grain), BR3 (Swiss rye) and multigrain all contained mixed whole grains, wholemeal flour and kibbled rye ( Table 1).…”

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

“…However, the freshness perception is not easily described, particularly as it is likely to vary from one bread type to another. For example, Hellenmann, Tuorila, Salovaara, and Tarkkonen (1987) demonstrated that the overall impression of perceived freshness could be used to differentiate between different varieties of rye bread. In particular, perceived freshness along with nineteen other product characteristics that included appearance, odour, flavour and texture were found to be important in contributing to the quality of rye bread.…”

Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley

“…That way provides one matrix of dissimilarities for each subject. This procedure has been applied to different sets of products (Chauhan & Harper, 1986;Hellemann, Tuorila, Salovaara, & Tarkkonen, 1987). Several statistical methodologies were proposed to treat this kind of data (Schiffman, Reynolds, & Young, 1981) among which two main strategies can be recognised: analysis of the whole set of individual matrices, generally via Indscal model (Carroll & Chang, 1970); aggregation of individual matrices in order to get a ''mean'' matrix and then analysis of this unique matrix, generally via multidimensional scaling (Cox & Cox, 1994).…”