Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air

Lewkowska, Paulina; Dymerski, Tomasz; Namieśnik, Jacek

doi:10.1080/10643389.2015.1010429

Cited by 12 publications

(5 citation statements)

References 102 publications

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“…The parameters measured for this test were: percentage of soft-rotten tissue surface evaluated using a range from 0 to 5 where 0 = null, 1 = 20%, 2 = 40%, 3 = 60%, 4 = 80%, and 5 = 100%. The odour was evaluated by the person carrying out the test using an arbitrary four-level scale where 0 = no odour, 1 = slight, 2 = moderate, and 4 = strong (Kolasińska et al, 2015). Browning was evaluated from 0 = white to 36 = dark brown colour, according to Hatoum et al (2014).…”

Section: Pathogenicity Assays In Broccolimentioning

confidence: 99%

Amaranth cystatin inhibits the growth of broccoli (Brassica oleracea var. italica L.) pathogenic bacteria

Manzo‐Valencia

Cervantes‐Juan

Mozqueda‐Cervantes

et al. 2023

Journal of Phytopathology

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Head soft rot is the major disease of broccoli caused by Pseudomonas fluorescens and Pectobacterium carotovorum (formerly Erwinia carotovora). However, in the present work, Pseudomonas sp. was isolated along with Pantoea agglomerans and Serratia liquefaciens, from broccoli heads with disease symptoms. Different phytopathogenic assays confirmed the ability of the isolated Serratia liquefaciens strain to produce soft rot disease in stems and florets of broccoli. This study also investigated the effect of an amaranth cystatin (AhCPI) on the growth of these three bacterial pathogens and on the development of soft rot symptoms in broccoli. AhCPI significantly reduced the severity of head soft rot symptoms caused by Pseudomonas sp., and S. liquefaciens in vitro. Bacterial growth inhibition increased with the increase in AhCPI concentration. In the same way, it was demonstrated that the application of AhCPI (10 or 20 μM) on florets of broccoli with soft rot symptoms significantly reduced the severity of disease caused by S. liquefaciens or Pseudomonas sp. Our results suggest that S. liquefaciens can produce head soft rot in florets of broccoli and AhCPI could be a new sustainable alternative for the control of head soft rot disease in broccoli.

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Section: Pathogenicity Assays In Broccolimentioning

confidence: 99%

Amaranth cystatin inhibits the growth of broccoli (Brassica oleracea var. italica L.) pathogenic bacteria

Manzo‐Valencia

Cervantes‐Juan

Mozqueda‐Cervantes

et al. 2023

Journal of Phytopathology

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“…The Marks of Anchors Hardness-the force required to compress the sample using teeth hard (1), light hard (2), neither soft nor hard (3), quite soft (4), very soft (5) Tenderness-the effort required to chew the sample until it can be swallowed big effort (1), medium effort (2), small effort (3), tender (4), very tender (5) Juiciness-the amount of water in the sample released during 5 chews dry (1), light dry (2), light juicy (3), juicy (4), very juicy (5) Adhesiveness to teeth-the extent to which a product sticks to the teeth after chewing much sticky (1), quite sticky (2), sticky (3), slightly sticky (4), no sticky (5) The sensory analysis panel consisted of 6 people with confirmed sensory sensitivity and at least 5 years of experience [58,59]. Every panelist was selected and trained in accordance with ISO standards [60].…”

Section: Sensory Attribute and Definitionmentioning

confidence: 99%

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

Latoch,

Moczkowska-Wyrwisz,

Sałek

et al. 2023

Foods

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The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

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“…Finally, to demonstrate the long-lasting release of perfume from the hair treated with the DDL NPs, a perception test was carried out by 50 volunteers following the principles of the dynamic olfactometry [54][55][56] . The volunteers were asked to evaluate the hair treated with DDL3, DDL5 and the hydroxycarboxylic acid of DL (DL-HCA) as control based on the odor intensity scale reported in Table 1.…”

Section: Perception Testmentioning

confidence: 99%

Surfactant-free and rinsing-resistant biodegradable nanoparticles with high adsorption on natural fibers for the long-lasting release of fragrances

Palmiero

Ilare

Romani

et al. 2020

Colloids and Surfaces B: Biointerfaces

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Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air

Cited by 12 publications

References 102 publications

Amaranth cystatin inhibits the growth of broccoli (Brassica oleracea var. italica L.) pathogenic bacteria

Amaranth cystatin inhibits the growth of broccoli (Brassica oleracea var. italica L.) pathogenic bacteria

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

Surfactant-free and rinsing-resistant biodegradable nanoparticles with high adsorption on natural fibers for the long-lasting release of fragrances

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