Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

Romeo‐Arroyo, Elena; Mora, María; Noguera-Artiaga, Luis; Vázquez‐Araújo, Laura

doi:10.1016/j.crfs.2022.100432

Cited by 1 publication

(1 citation statement)

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“…The results of the triangular test were analyzed as suggested by the UNE-EN ISO 4120:2008 procedure [33]; the significance was determined by considering the minimum number of correct responses. A multiple-factor analysis was carried out with the Napping ® test [35]. The results were analyzed using XLSTAT (Version, 2021.5, Addinsoft, Denver, CO, USA) [36].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

Torán-Pereg,

Deba-Rementeria,

Estrada

et al. 2023

Foods

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The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.

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Section: Discussionmentioning

confidence: 99%