Sensory profile

Fig. 38.7. Example of average sensory profile for two food products as obtained in a QDA panel. For five attributes ( ) the difference is statistically significant (95% confidence level).

Ammonia compounds are a primary chemical component of many reconstituted tobaccos. The importance of ammoniation in the development of the characteristic flavor popularized by Marlboro has been widely pubhcized (Bates et al. 1999 Freedman 1995 Hurt and Robertson 1998). The chemical impact of ammoniation is complex and appears to influence the form and delivery of nicotine in a variety of interconnected ways (see BW Fig. 4) (Johnson 1989). Ammoniated reconstituted tobacco has a characteristic mild sensory profile, and features a number of important compounds created through the reaction between ammonia and sugars (J.R. Reynolds 1980 Wells and Kendrick 1995). Addition of ammonia as a strong base leads to increased smoke pH, which corresponds with increased levels of free nicotine in smoke (Hurt and Robertson 1998). Thus, a 1982 position paper from RJR observed that ... ammonia in smoke is one of the major pH controlling components and that ... studies of the effect of ammonia on smoke composition showed... an increase in physiological satisfaction with increasing ammonia content (Bemasek and Nystrom 1982). 

Ferreira V (2005) Yeast s contribution to the sensory profile of wine. Lallemand, La Rioja, p 19... 

In order to optimize the product it becomes important to select that particular set of formula variations which generate the appropriate sensory profile. The technique of experimental design, consumer evaluation, and product modelling play a key role in discovering the proper formulation balance among ingredients to generate the necessary sensory profile. 

Stimuli. The stimuli comprised an alcohol base which varied in the level of alcohol. In addition, two other variables systematically changed. Absinthe and Cassia. These two formula variables, in concert with the alcohol base sufficed to generate products having a wide variation in sensory profile, and thus variation in both innate acceptance and communication of "efficacy."... 

It is the flavour of a drink that provides not only a generic identity but also its unique character. This part of the sensory profile is responsible for pleasing and attracting the consumer. For example, having decided on a cola drink, the consumer will be able to differentiate between colas by virtue of the background flavouring components, which collectively provide a reference point to which the consumer can return, consciously or not, on future occasions whenever a particular1 brand of drink is selected. 

Naes, T. (1990). Handling individual differences between assessors in sensory profiling. Food Quality Pref. 2, 187-199. 

FIGURE 1.3 Sensory profiles of three carbonic maceration (CM) wines from Shiraz in 1995, after 16 months. (Figure from Flanzy et al., 2001. Reproduced with the permission of the Editor.)... 

Muratore, G., Nicolosi Asmundo, C., Lanza, C. M., Caggia, C., Licciardello, F., and Restuccia, C. (2007). Influence of Saccharomyces uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle Lipari wine. Food Technol. Biotechnol. 45,101-106. 

The anaerobic fermentation of sugars by Saccharomyces wine yeasts generates a variety of volatile metabolites that contribute to the sensory profile of wine. The important compounds include esters, higher alcohols, volatile fatty acids, carbonyls, and volatile sulfur compounds. The accumulation of these compounds in wine depends on the strain of yeast, must composition (chemical, physical and nutrient composition) and fermentation conditions. In addition, a variety of... 

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. 

Falcao, L.D., de Revel, G., Perello, M.C., Moutsiou, A., Zanus, M.C., and Bordignon-Luiz, M.T (2007). A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C-13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. J. Agric. Food Chem., 55, 3605-3612. 

Gas chromatography-olfactometery (GC-O) provides a sensory profile of odor active compounds present in an aroma extract by sniffing the GC effluent. Several techniques have been developed to collect and process GC-O data and to estimate the sensory contribution of individual odor active compounds, including dilution analysis (29, 30), time intensity (31), and detection frequency (32) methods. GC-O has successfully been used to evaluate the odor active compounds of olive oil (33), soybean oil (34), and fish oil enriched mayonnaise (35). 

Erythritol is also used as a noncaloric sweetener in syrups it is used to provide sensorial profile-modifying properties with intense sweeteners and it is also used to mask unwanted aftertastes. ... 

Group 24 represents the world of pyrazines. The sensory profile of the listed compounds ranges from toast to coffee and cocoa notes reminiscent of the wonderful aroma of many culinary pleasures. 

Certainly economical considerations are an important starting point for the development of a successful aroma chemical. The sensorial profile, impact and the absence of off notes is often underestimated. It is part of the knowledge and the professional skills of a flavourist to understand the relevance of effects like aging, isomerisation and oxidation. Over the years numerous strategies for the synthesis of fairly simple aroma chemicals, like straight-chain esters, and of complex structures, like the different isomers of rose oxide (2S, 4R rose oxide and 2R, 4R rose oxide), have been developed. 

Beside the most commonly used ion separation systems, such as the quadrupole mass analyser, the ion-trap mass analyser and the double-focusing and tri-sector mass analyser, a new system has encountered increasing interest. This system, the time-of-flight (TOP) mass analyser offers fast scanning opportunities coupled with the possibility of detecting ions with high m/z ratios. This provides a useful tool for rapid quality control of sensorial profiles as well as the detection and identification of toxins and proteins or protein-bound substances [42]. 

For aroma as for taste analysis, the approach was first to compile a sensory profile by fiequency of citation. The 3 soft cheeses used (Brie and Camembert made with pasteurized milk, respectively BP and CP, and Camembert made with raw milk, CU) could be described by the same main descriptors sulfiiry, buttery, mushroomy, salty and sour but some differences in frequency citation were observed, in particular for the sulfury note which was higher in the 2 Camembert cheeses. 

Each odour is smelled by the panellist, who then scores the perceived intensity of each odour character that she or he can detect (referring to the set of standard odour references for clarification if necessary), which results in a sensory profile for that odour. A minimum of at least 20 profiles is usually collected for each sample and an average profile is then calculated. A set of typical odour profiles is shown in Figure 8.3. These profiles show the differences in perceived intensity of 13 odour characteristics identified in seven perfume materials, and immediately it is possible to see that although all of the materials are floral or muguet in character, one material is far more fruity (cyclamen aldehyde) and another (Mayol ) is far more herbal than the other materials. 

Sensory profiling techniques are designed to produce stable and reproducible data, but difficulties arise when trying to compare data obtained from different laboratories. Often the methods of sensory assessment differ and there is no universally accepted odour language or list of odour standards to clarify this problem. 

In the sections above, the sensory profiling and multidimensional scaling techniques are illustrated using data obtained from the analysis of muguet perfumery materials. From a purely olfactory point of view, the type of odour that best fits the odour described in this brief is cyclamen aldehyde, but with the range of products that need to be considered in this brief the choice of material is not quite so simple. 

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