Organoleptic analysis

Constant supervision of wine tanks Prompt and current chemical analysis Organoleptic analysis before and after all wine transfers Sanitation of tanks, hoses, equipment, and pipelines on a rigid schedule Use of N2 and CO2 for oxygen control in bulk wine, in pipelines and in tanks... 

Organoleptic Analysis. Laboratory checks must be made to test all blends and fining prior to the actual operation in the plant. Rechecks of the finished tank by organoleptic and chemical analyses after the operation is completed in the cellar are the only good way to ensure that... 

Genuine chemical methods were preceded by techniques such as the touchstone,26 and also by the direct investigation of the material or object by the use of the senses. A material could be felt, it could be tasted, its colour could be observed, it could be smelt, and the noise it could be induced to make could be listened to. The use of such methods of organoleptic analysis in the work of the Georgian King, Vakhtang VI (1675-1737) have been described.27 Probably the first demand for a quantitative analytical method arose from a desire to estimate the purity of samples of gold. While... 

The section Panel test for organoleptic analysis was adapted from a contribution of F. Angerosa. L. Giansante is thanked for help with the literature search. The review of the first draft was made by M.R. Mucciarella and L. Di Giacinto. 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

Food deterioration can occur by means other than transport of gases into the food container or water into or out of the container. The loss of food characteristics in plastics packaging may also occur from direct interaction of the food with the polymer. The measurement of these types of transport is often termed organoleptic analysis because they may involve human taste tests. The tainting of food by transport of substances from the polymer into the food is termed migration. The loss of flavor constituents from the food into the polymer is termed scalping (32). Water content can affect these transport characteristics as well. 

Analysis shows that concentrations of polysaccharides and volatile fermentation products in white wines are reduced by tangential microfiltration, as compared to filtration through a kieselguhr precoat. Anthocyanins and tannins are affected in red wines. However, in view of the natural modifications that occur in wines during aging, these differences tend to become less marked over time. The standard tests used in organoleptic analysis did not identify any significant differences (threshold of 5%) after samples had been kept for 1, 6, and 12 months. 

Since the substance to be examined in this test is identified by its smell, great care should be exercised so that the test is not performed on a substance that could give off gases that would be hazardous to inhale. When elaborating new monographs, the inclusion of organoleptic analysis is discouraged. ... 

Amoore, J. E. Venstrom, D. Correlations between stereochemical assessments and organoleptic analysis of odorous compounds. In T. Hayashi, Ed, "Olfaction and Taste II," Pergeunon Press Oxford, 1967 pp. 3-17. 

It was noted that walnuts have more high concentration of the antioxidant than it was founded in the hazelnuts and peanuts. Also the unroasted hazelnuts have more antioxidants than the roasted one. The reduction of the nuts antioxidants coimected with their oxidative damage (rancidity) that was revealed in the organoleptic analysis. 

Chamber B, the pH adjusted to about 3 with acid, and the sample extracted with diethyl ether. Sufficient sample is removed for gas chromatographic analysis, e.g., 1 pi. The aqueous phase is made alkaline and the sample reextracted with the same diethyl ether and gas chromatographic analysis repeated. Finally, the sample is made neutral and saturated with sodium bisulfite and reextracted. The ethereal phase is reanalyzed. In this case three different analyses can be made from the same sample in a short period of time and subjected to GC-MS and organoleptic analysis. 

A study was conducted to determine the methods of protection of erucamide used in water bottle closures. Samples were exposed in QUV and samples evaluated by organoleptic analysis which searched to determine whether UV radiation and UV absorber could affect organoleptic properties of water. 

Figure 3.6 Two-dimensional gas chromatogram of an oi ange oil extract, in which a 2 s heait-cut has been made in the region A where /3-miycene has eluted on a non-polar column. Secondary analysis on a polar Carbowax 20 M column indicated two compounds (marked B and C), both identified as odoi ous by organoleptic assessment. Reproduced from R A. Rodriguez and C. L. Eddy, ]. Chromatogr Sci. 1986, 24, 18 (32).

Such definitions imply that there is a reliable test for rancidity, but this is not the case. The difficulties are centered about the fact that in the final analysis, rancidity must be detected through organoleptic observation, which is subject to all the weaknesses inherent in a test involving personal judgment. As was pointed out in a recent discussion (S), these weaknesses include variabilities in the taste and odor sensitivities of persons in the same or different laboratories, their previous taste experiences, the prevailing condi-... 

GCxGC is most often applied for target analysis. Main application areas for GCxGC are to be found where unresolved peaks are the norm, i.e. for atmospheric organics (e.g. urban air), food and flavour (organoleptics), (petro)chemical and forensic analyses,... 

Another important aspect of encapsulation efficiency is the resistance to oxidation that the carrier imparts to the flavor oils. The oxidation resistance properties are critical to shelf-life stability of the encapsulated product. Oxidation properties can be measured organoleptically by a taste panel or by gas chromatograph of the recovered oil. Peaks related to oxidation products of orange terpenes obtained from GC analysis can be monitored as the powders are aged for three days at 80 C. The GC was used to measure beta-pinene, an oxidation product of orange terpenes. The results are reported in square inches. The greater the area for the beta-pinene peak, the poorer the oxidation resistance of carrier towards the orange terpenes. The data is presented in TABLE 5 ... 

Use of GC in food analysis will almost certainly grow in the next few years, since composition is a significant determinant of nutritional, functional, and organoleptic properties of foods. 

Since the effect they produce is actually an irritation to the nerve endings responsible for heat and pain sensation in the mouth, standardization of the level of heat is essential. Methods for their analysis include organoleptic and spectrophotometric methods. Historically the organoleptic one has been preferred by the food industry since it is a direct measure of levels of heat. Nowadays a variety of GC (after derivatization) and HPLC with UV or fluorescence detection methods have been proposed. 

Only very few studies regarding the rheology of frozen ice cream are reported63-64. This area should be studied in further detail to relate organoleptic and visual evaluations to instrumental analysis. 

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