Triangle test, sensory evaluation

The sensory evaluation was performed by a panel of 8 trained female and male persons using the triangle test. 

Sensory Analysis. Oat oils and isolates from these oils were sensorially evaluated. Oils from the Magne variety, both crude and heated, were analysed by a panel consisting of 12 to 14 persons who were selected from the laboratory staff. Most of them had previous experience with sensory analysis. Four oat oils, one from crude oats, one heated oil from crude oats and two oils from roasted oats see Figure 1, were subjected to the triangle test followed by descriptive analysis (14, 15). 

Sensory Analysis. Oils from the Magne variety were evaluated by a profile panel. Oil from crude oats (a), two oils from roasted oats (one part milled before roasting (b) and one milled after roasting (c), and heated oil from crude oats (d) were subjected to the triangle test and descriptive analysis. No evaluations were performed of oils from the Chihuauhua variety, due to lack of material and also to similarities with the various Magne oils. 

In order to study the influence of the pH value on the sweetness enhancing effect of the novel Maillard reaction product, binary mixtures of the tasteless alapyridaine and the sweet tasting compounds glucose, saccharose, or L-alanine were sensorially evaluated in a triangle test using water with pH 5.0, 7.0 and 9.0, and the sweet detection thresholds determined were compared to the threshold concentrations of aqueous solutions containing the sweet tastants alone (Table I). 

Lynch et al. (2005) compared the flavor, organoleptic and storage characteristics of standard 2%-fat milk with 2%-fat milk that had an approximately 10-fold higher level of CLA. The naturally enhanced milk (the level of CLA and VA was 47 and 121 mg/g fatty acids, respectively) was produced through individual selection and nutritional management of the cows. Initial evaluation of the milk and evaluation over a 14-day postpasteurization period indicated no flavor differences as determined by triangle taste tests. Similarly, sensory results indicated no differences in susceptibility to the development of oxidized off-flavors between the control and CLA-enhanced milks, even when milk was stored under light (Lynch et al., 2005). Thus, flavor and consumer acceptability were maintained in a dairy product with substantially enhanced levels of CLA and VA. 

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