Sensory descriptive analysis

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. 

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. 

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. 

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.

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

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. 

F ure 1.1 Analysis of the spectrum of methodological options for sensory descriptive analysis. 

The development of rapid sensory profiling methods may have potential consequences on sensory activities themselves, since it broadens the spectrum of available methods and opens way for measurements that were previously not possible. Besides offering new opportunities in the use of sensory data in R D and research projects, this development may also have an organizational impact on sensory services and their relationships with stakeholders. As a result of this evolution, the practice of sensory descriptive analysis certainly becomes richer but also more complex and challenging. 

This chapter begins with a general definition of emotion and discussion of the importance of measuring emotion in sensory and consumer research. General approaches that are used to measure emotions are briefly laid out. Some of the verbal self-report emotion lexicons described in the current literature, and their applications in the sensory and consumer fields, are reviewed. The aufhors will also discuss how consumer emotional responses can be related to the output of sensory descriptive analysis. Finally, some unresolved issues in verbal self-report emotion measurement and topics for future research are discussed. 

Flash Profile has become our internal methodological reference for sensory descriptive analysis, and we use it in a diversity of situations requiring descriptive sensory analysis. 

The study was conducted in three different countries China, France and United States. In each country, the panel was composed of 100 consumers 70 were women and 30 were men, and between the ages of 18 and 55. All participants were heavy users of perfumes from the selective market, but had no previous experience of sensory descriptive analysis of perfumes. 

Sieffermann JM (2002) Flash profiling. A new method of sensory descriptive analysis. In AIFST 35th Convention, 21-24 July, Sidney, Australia. 

Running sensory descriptive analysis with an elderly panel recommendations... 

---