Taste panel

The evaluation of sweet compounds by taste panels is crucial to the development of worthwhile structure-taste relationships. Many structure-taste studies have employed dubious, taste-panel techniques. Therefore, a critical examination of structure-taste data in the light of this observation is relevant, as are recommendations for a consistent approach in utilizing taste techniques. ... 

Much of our present day knowledge of sweetness intensity, both at the threshold level, where taste begins, and above the threshold level, derives from the application of psychophysical techniques. It is now evident that the psychophysical procedure used measure separate aspects of sweetness perception. Hedonic responses cannot be predicted from intensity of discrimination data, and vice versa. The taste-panel evaluation of sweetness is of fundamental importance in the development of worthwhile structure-taste relationships. Therefore, it is vital that the appropriate psychophysical method and experimental procedure be adopted for a particular objective of investigation. Otherwise, false conclusions, or improper inferences, or both, result. This situation results from the failure to recognize that individual tests measure separate parameters of sensory behavior. It is not uncommon that the advocates of a specific method or procedure seldom... 

Similar results were found in a replicated field trial involving four cultivars at Wadenswil, Switzerland (Weibel and Widmer, 2004) and in a similar study carried out in the USA (Reganold et al., 2001) with organic fruit repeatedly achieving higher taste panel scores for fruit firmness, acidity, sugar content and overall sensory score. 

Cott, H. B. and Benson, J. M. (1969). The palatability ofbirds, mainly based upon observations of a tasting panel in Zambia. Ostrich 8,357-384. 

Measurements of acetaldehyde accumulation were reported in some of the earliest descriptions of the MOX process, where 5 months of MOX at 3 mL/L/month was found to raise the acetaldehyde concentration to 33 mg/L, compared to a control wine at 13 mg/L (Moutounet et ah, 1996). Further trials at Oenodev for a Syrah wine in 300-L tanks, and subject to elevated O2 delivery rates of 30,60, or 90 mL/L/month for 3 weeks, have shown that acetaldehyde will progressively accumulate to be perceived by a tasting panel from an early stage. Increased concentrations of acetaldehyde by GC were cordirmed for all treatments over the control by the end of the trial, with very high concentrations (50 mg/L) seen in the 90-mL/L/month MOX treatment (Oenodev, 2009). 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

We also feel there is room for extensive testing and research in new areas associated with this type of technology. For example, time dependent measurements may be important for various types of sensory evaluation. Previously, to achieve time dependent measurements was a tremendously exhaustive chore and may not have been able to be made using normal taste panel procedures and environments. With this type of application of microcomputers in sensory evaluation we foresee the use of time dependent measurements as a new area of possible development. 

Multivariate analysis (MVA) is the collection of statistical techniques which we use to relate product performance (taste panel, processing conditions) data to product composition data (e.g., ppm of extracted volatiles as measured by GC). 

Taste panel score was 1-5, where 1 corresponds to pronounced WOF and to 5 no WOF. Values in the same column with different letter superscripts were significantly different (p < 0.05). Adapted from Igene et al. (1979). 

There is no universally good adhesive for food constituents. Proteins that are highly cohesive may not blend well with certain other ingredients. It is necessary to examine the available proteins for optimum properties and to select the most satisfactory ingredient combinations. A number of instruments are available for measurements of textural properties of food ingredients or products, but the final criteria for acceptable performance must be taste-panel evaluations. 

The functionality of bromelain-hydrolyzed succinylated fish protein has been tested in a dessert topping, a souffle, and both chilled and frozen desserts ( ). Taste panel evaluations revealed that no fishlike odors or flavors were detected. The compatibility of enzyme-treated fish protein in these diverse food systems points up the potential value of such a product to the food processing industry. 

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 ... 

When crystals of this material are placed upon the tongue, something happens, but a taste panel that was established cannot say just what. They agreed, however, that the compound is tasteless. Possibly the panel responds to a sense of coldness because of the heat of dissolution of the compound. 

Hernandulcin. Tasting panels have estimated that this substance is 1000 times sweeter than sucrose, but the flavor profile is described as somewhat less pleasant than that of sucrose. Hernandulcin is derived from a plant, Lippia dulcis Trcv. commonly known as sweet herb by the Aztecs as early as the 1570s. It has been categorized as noncarcinogenic, based upon standard bactenal mutagenicity tests. The economic potential is being studied. 

Test panel scores over the 12-month test period are shown in Table XI. Since the irradiation flavor scores of the product held at — 20°C. should not change appreciably with time, it appears that the indicated fluctuations in flavor intensity are caused by the taste panel and not by differences in the samples. Some panel evaluation difficulties were experienced with these samples, owing to a variable amount of edge charring which occurred during preparation of the steaks. The texture of these steaks remained good during the test period. 

Ratings are averages for 15 individuals. Values are averages for participants on taste panel for attributes of odor, appearance, sweetness, flavor, and texture. 

It is difficult to quantitatively define grapefruit qualityTn terms of bitterness because individual taste thresholds and bitterness preferences vary markedly. Guadagni et al. (37) found that 7% of a 27 member taste panel could detect as Tittle as 1.5 ppm naringin in water. Yet, another 7% of that same panel could not distinguish a 50 ppm naringin solution from water alone. 

In this chapter, we present some specific evidence on certain components important to citrus flavor. The interrelationship of certain volatile components to orange flavor is described and the flavor of grapefruit and the importance of specific compounds to the flavor of mandarin and tangerine are related to recent taste panel studies at our laboratory. 

Taste panel members felt that dimethyl anthranilate was definitely a flavor impact compound in mandarin oil. These studies suggest however, that a mixture of components including thymol, dimethyl anthranilate, and several monoterpene hydrocarbons in the proper proportions is necessary for acceptable flavor in mandarins. 

In order to monitor the flavor of their products more closely, the Florida Citrus Processors Association has contracted with the USDA Processed Products Branch to operate a taste panel in which current FCOJ production is tested on a weekly basis. The panel consists of local consumers (generally housewives) and personnel from each of the participating plants (other types of citrus products have been evaluated in the past). Panelists rate samples on a 9-point scale from a low of "extremely poor" to a high of "excellent". Juices are ranked according to flavor score and a copy of the rankings are sent to each processor with only that particular processor s product identified (3). 

FCOJ. Proper reconstitution of FCOJ is essential for valid taste panel results. Since orange juice flavor is of a rather delicate, mild, or light type, the water source used to reconstitute the concentrate must be relatively free of off-flavors, such as sulfurous. Distilled water should be used whenever practical. In addition, if the water used for reconstitution is placed in a refrigerator, walk-in cooler, etc. for chilling, care must be taken to have the water container covered securely to eliminate possible absorption of foreign flavors. And, of course, the reconstituted product itself, if being chilled prior to tasting, should be protected. 

Taste panel score were from 1-5, with 1 very pronounced WOF and 5 no WOF. 

In an examination of the contribution which lipids make to the development of aroma during the heating of meat, the phospholipids were shown to be particularily important. Consumer and taste panel studies had failed to show any relationship between the meaty flavor of lean meat and the level of fat on the carcass, apparently... 

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