Sensory description

Suprathreshold particle suspensions were evaluated using Magnitude Estimation (ME) and Sensory Descriptive Analysis (Carrasco and Siebert,... 

Carrasco, A. and Siebert, K. J. (1999). Human visual perception of haze and relationships with instrumental measurements of turbidity. Thresholds, magnitude estimation and sensory descriptive analysis of haze in model systems. Food Qual. Pref. 10, 421 436. 

Solubility data obtained from materia] safety data sheets (MSDS), CRC Handbook of Chemistry and Physics (Lide, 2004-2005), and a U.S. patent (Fox et al, 1993a). Sensory descriptions acquired from various sources (Kuntz, 2003 Puspitasari et al, 1991 Quilid-Timmcke, 2002 Tordoff, 2001 Wade, 2004 Yang and Lawless, 2005). 

Castro-Vasquez, L., Diaz-Maroto, M. C., Gonzalez-Vinas, M. A., and Perez-Coello, M. S. (2009). Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem. 112,1022-1030. 

Falque, E., Silva Ferreira, A. C., Hogg, T., and Guedes de Pinho, P. (2004). Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis. Flavour and Fragr.. 19, 298-302. 

Amino Acids Aldehyde Sensory Description Keenev Dav(42) Others(43.44) ... 

Pyrazines. In the thirties, the attention on pyrazines was focused on its industrial role in dyes, photographic emulsions and chemotherapy. Its importance in life processes was indicated in its derivative, vitamin B2 (riboflavin, 6,7-dimethyl-9-(l -D-ribityl isoalloxazine). Later,in the midsixties, it was identified in foods and its contributions to the unique flavor and aroma of raw and processed foods attracted the attention of flavor chemists Pyrazine derivatives contribute to the roasting, toasting, nutty, chocolaty, coffee, earthy, caramel, maple-like, bread-like, and bell pepper notes in foods. The reader is referred to the reviews on Krems and Spoerri (88) on the chemistry of pyrazines, and the review of pyrazines in foods by Maga and Sizer (89, 90) Table XVI summaries sensory description and threshold of selected pyrazines. 

Pyrazine Sensory Description Water Mineral Oil Vegetable Oil... 

Pyrazines, Sensory Description and Odor Threshold (Cont.)... 

Broad category Packaging material Description Product Sensory description References... 

Abbott, N.A., Coombe, B.G. Williams, P.J. (1991). The contribution of hydrolyzed flavour precursors to quahty differences in Shiraz juice and wines an investigation by sensory descriptive analysis. Am. J. Enol. Vitic., 42, 167-174. 

Francis, I.L., Sefton, M.A., Williams. P.J. (1992). Sensory descriptive analysis of the aroma of hydrolysed flavour precursor fractions from Semilion, Chardonnay, and Sauvignon Wane grape juices. J. Sci Food Agric., 59, 511-520. 

Francis, 1. L., Sefton, M. A., Wilhams, P. J. (1992). A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts. Am. J. Enol. Vitic., 43, 23-30. 

Gutierrez Afonso, V. L. (2002). Sensory descriptive analysis between white wines fermented with oak chips and in barrels. J. Food Sci., 67, 2415-2419. 

In a recent study, using multivariate statistical analysis of quantitative sensory descriptive analysis and precise chemical compositional data, Smyth et al. (2005) found that the importance of individual yeast esters to the aroma profile of wine can vary with the type of wine. In the case of unwooded Chardonnay wines, for... 

The published literature on the effects of microbial activities on wine chemical composition is now considerable. Understanding the significance of wine chemistry is, however, heavily dependent on complex analytical strategies which combine extensive chemical characterization and sensory descriptive analysis. However, sensory analysis is extremely resource-intense, requiring many hours of panelists time. This prevents widespread application of these powerful analytical tools. Advanced statistical techniques have been developed that are closing the gap between chemical and sensory techniques. Such techniques allow the development of models, which should ultimately provide a sensory description based on chemical data. For example, Smyth et al. (2005) have developed reasonable models which can reveal the most likely compounds that relate to particular attributes that characterise the overall sensory profile of a wine. For wines such as Riesling and Chardonnay, the importance of several yeast volatile compounds has been indicated. Such information will allow yeast studies to target key compounds better rather than just those that are convenient to measure. 

Blanc, a connection has been established by sensory descriptive analyses between the aroma attributes of hydrolyzed flavor precursors from the grapes and wines of these varieties (7-10). These studies have demonstrated that grape glycosides are of importance to white wine flavor, in particular after a period of wine storage. Similarly, for the black grape variety Shiraz, a sensory study has indicated that juice glycosidic hydrolysates have aroma characteristics in common with those of wines of that variety (11). 

Table II. Summary of the fifteen samples taken for sensory descriptive analysis,...

Acid hydrolysates were added to a low aroma intensity white wine (ie the base wine), and the aroma properties of these samples were assessed by sensory descriptive analysis. In addition, the glycoside isolates from the Australian vineyards were subjected to glycoside hydrolase enzyme treatment, and duo-trio difference tests were performed on these hydrolysates added to a base wine. The volatile composition of each of the hydrolysates was investigated by GC/MS, and relationships between the two sets of data were determined. Finally, the glycoside concentration of each of the juices and skin extracts was determined by the glycosyl-glucose assay. 

Figure 1. Sensory descriptive analysis data of Napa Cabernet Sauvignon samples and the base wine. Mean ratings of 14 judges x 2 replicates and least significant differences (LSD, p<0.05) are shown. For sample codes, see Table II.

Table I MS-data and sensory description of some new flavor compounds in two different Scheurebe extracts (SP I, SPII)...

Sensory descriptive analyses of the acid hydrolysates are in progress, and preliminary data fran these experiments for the products given by the Qiardonnay precursors at pH 3.2 indicate that oak wood and vanilla descriptors are important to the sample of this variety. 

A. Gutierrez. Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips. Journal of Food Science. Vol.68, Nr.3, 2003. 

Table 2. Chemicals Produced by Pure Cultures of Microorganisms and Their Sensory Descriptions...

Synthesis and Sensorial Description of New Sulfur-Containing Odorants... 

A sensory descriptive analysis was also carried out, using a panel of well-trained judges fi om the Jumilla Wine Council. The intensity of each attribute was rated on a scale of zero to nine. A score of zero indicated that the descriptor was not perceived, while a score of nine indicated a high intensity. 

New developments in glycoside research of grapes and wines are a) the use of formal sensory descriptive analysis to investigate the precise role of glycosides in flavor expression, and b) the possibility of grape and wine quality evaluation through the quantification of glycosides. These developments are discussed here. 

To assess the effect of the juice treatments on wine flavor, sensory descriptive analysis was undertaken by a trained panel of 11 judges, scoring a subset of the samples fix)m these experiments in duplicate. There was insufficient volume of sample... 

Torres-Penaranda, A.V. C.A. Reitmeier. Sensory descriptive analysis of soymilk. /. Food Sci. 2001, 66, 352-356. 

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