Taste evaluation

An electronic tongue taste evaluation Identification of goat milk adulteration with bovine milk. Sens. Actuators B 136(1), 209-217. 

Stability during storage may be tested by chromatographic analysis of a powder subjected to accelerated ageing in an oven. The most practical method remains taste evaluation of the atomized product by a panel (Table II). 

Taste Evaluation. The four hydrolysates produced in pilot plant were evaluated for bitter taste by the laboratory s taste panel. Tasting took place in the taste panel room which is equipped with separate booths, and the panel has been selected and trained specially for discrimination of bitterness. The panel was instructed to rank two samples and four bitter-tasting standards, containing 20, 40, 80, and 160 ppm quinine hydrochloride dissolved in non-bitter iso-electric soluble soy protein hydrolysate (5, 6). 20 ppm quinine hydrochloride in this solvent had in previous experiments been established as the panel s threshold value. The protein (N x 6.25) concentration in the samples and standards was 4.0% and pH was adjusted to 6.5 with 4 N NaOH or 6 N HC1. 

Matrix effect on a taste X is defined as the difference between die mean perceived intensity of X in the cheese and the mean intmisity of X in the corresponding water-soluble extract. For each attribute, die means with the same letter (a, b, c) are not significantly different at the level of 5% accosding to Newman-Keuls tests. Calculation of each matrix effect value was performed starting with two replications of taste evaluation for both- cheese and water-soluble extract (14 panelists). Reproduced fiom reference 11. Copyright 2001 American Chemical Society... 

Extensive proteolysis of a protein often results in the formation of bitter peptides ( ). Therefore, a compromise between high protein yield and low bitterness has to be found when choosing the DH-value at which the hydrolysis reaction should be terminated. For the present process a DH-value of about 10% seems to be a reasonable value. The termination is performed by acid inactivation of the enzyme and the acid used should be chosen in accordance with the desired organoleptic characteristics of the final hydrolysate. A totally non-bitter product can be produced by use of an organic acid like malic or citric acid. Due to the masking effects of such acids, absolutely no bitterness can be detected even when the taste evaluation is performed at neutral pH. Such products are found most suitable for soft drinks. However, when inorganic acids, e.g. hydrochloric or phosphoric acids are used, a slight bitterness may be detected in the pure hydrolysate. However, when evaluated in for instance a meat product, no bitterness at all can be tasted even when the hydrolysate is added up to a proportion of 1 3 of hydrolyzed protein to meat protein. 

Shaw P.E., Tatum J.H., Kew T.J., Wagner C.J. and Berry R.E. (1970) Taste evaluation of nonenzymic browning compounds from orange powder and use of inhibitors. J. Agric. Food Chem. 18, 343-5. 

CRECEP and LHRSP used natural waters because they are more convenient for taste evaluation. Alkalinity of natmal waters has been corrected to obtain 20 ppm and 200 ppm CaCOs. The differences were alw s significant and very large with soft waters, but differences also appeared with medium mineralized waters. Almninimn leaehing is lower in natural waters than in synthetic waters. 

Further generations of these plants are being characterized and, if the phenotype is stable, will be used for taste evaluations to gain an understanding of the contribution that soy saponins make towards the overall taste within the soyfood matrix. 

An internal team tasting evaluation strategy has certain important specific features... 

In order to manage the team tasting evaluation, we have worked on establishing specific test designs. As regards the four needs detected (Section 16.2), we have structured and adapted four approaches for Danone based on around 10 years of trials and regular improvements. Each method has a common framework and its own design specificities. 

Dias, L.A., Peres, A.M., Veloso, A.C.A. et al. (2009) An electronic tongue taste evaluation identification of goat milk adulteration with bovine milk. Sens. Actuators, B, 136, 209-217. 

Furthermore, an interrelationship exists between the sugar content of a solution and the sensory assessment of the volatile aroma compounds present. Even the color of the solution might affect taste evaluation. Figures 4.6. 9 clarify these phenomena, with fruit juice and canned fruits as selected food samples. 

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