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The aim of this work was to develop an aromatic lexicon for evaluating different soymilks with two descriptive methods and an instrumental assistance. A list of 20 terms was generated by eight trained panelists through gas chromatography olfactometry and mass spectrum with free choice profiling for three different soymilk samples. During this phase, panelists randomly used words they were familiar with to evaluate the aroma they experienced and then make an agreement on these terms. Data were analyzed via generalized procrustes analysis, two-way ANOVA, and high-frequency analysis to select the most suitable terms. Based on the above list, 14 panelists evaluated the three soymilk samples with citation frequency profiling. The panelists chose the terms from the list that they considered as the most appropriate way to describe the samples. The data were analyzed by corresponding analysis to verify the performance of the panel and chi-square (χ2) analysis to determine the discriminate descriptors, including m...

There is a growing need to monitor the health and welfare of farm animals, and to develop methods which do so efficiently and reliably. A crucial problem with current methods is the integration of separate measurements taken during farm visits into accurate judgements of an animal's overall welfare state. This paper proposes that the qualitative assessment of animal behaviour may serve as an integrative methodology which could guide the interpretation of other, more detailed welfare measurements. Recent research has demonstrated qualitative behaviour assessment to be reliable and repeatable under controlled experimental conditions. The paper concludes with a discussion of ways in which this method may be adapted for practical on-farm use.

The technique of trained panel free-choice profiling was applied to characterize the aromas of eight commercial and seven experimental varieties of raw hops. Analysis of the panelists' scores by Generalized Procrustes Analysis (GPA) provided information on the relationships between samples. The GPA resulted in three significant principal axes (PA) that separated the commercial samples into five significantly different groups. The aromas of Hallertauer Tradition, Spalter Select, and Hallertauer Gold were characterized as fruity, spicy, grassy, and musty. Mt. Hood, Nugget, and Fuggles were characterized as hay, earthy, fishy, green, and mango. Tettnanger had a musty, smoky, pine, apricot aroma, and Perle had an apricot, green, fishy aroma. Experimental varieties 21689, 21683, and 21688 were characterized as hay, fruity, and floral and were similar to the German varieties (Hallertauer Gold, Hallertauer Tradition, and Spalter Select). The aromas of 21684 and 21686 were characterized as fruity, floral, spicy, herbal and were not similar to any of the commercial varieties. 21685 and 21687 had a hay, smoky, apricot aroma that was similar to Tettnanger. There was a strong correlation, based on data from gas chromatographic analysis of the hop oils and aroma descriptors, between the concentration of β-pinene and the intensity of sage aroma, between myrcene and fruity and pine, linalool and floral, and limonene and fruity, citrus aromas.

This article reviews methods for testing and procedures for interpreting sensory tests that have appeared since 1987, when the ASBC subcommittee on sensory analysis was disbanded or that are too co...