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Due to the widespread rejection by children of products with high-fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fiber content and stated their preference. To study the drivers of liking, the samples were characterized through a quantitative descriptive analysis, the determination of the moisture and water activity as well as the instrumental evaluation of texture with a texture analyzer. It was suggested that the addition of fiber in biscuits reduced children's liking ratings. High-fiber samples were sensory and instrumentally described as harder, crispier, and more chewing than the samples with medium and low fiber content. The main sensory driver of liking identified in this study was the soft texture. Despite their hard texture, high- and medium-fiber samples were chosen as the preferred ones for 14% of the children that participated when they included chocolate taste. Drivers of disliking identified in this study were related to the addition of fruit as a filling or as dehydrated pieces. This knowledge about children's acceptability of high-fiber products might be of interest for the food industry with the aim of developing well-accepted products that supply nutritional deficiencies associated with the fiber intake.

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future.

Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking in the production of vegetarian foods in the form of ready-to-eat meals. The main objectives of this study were to determine the proximate composition and sensory acceptance of selected Indian vegetarian dishes (aloo gobi, dhal curry, potato curry, aloo patta gobi, bhindi masala, vadai and vegetarian kebab) before and after sterilization process. The preparation of the dishes was done using sterilization and vacuum packaging technique. As for the proximate analysis, ash, moisture, fat, protein, carbohydrate and crude fibre and total caloric content were determined. Sensory analysis which was quantitative descriptive analysis (QDA) and the 7-point hedonic scale were used to determine appearance, colour, odour, taste, texture and overall acceptance, before and after sterilization process. In proximate analysis, significant difference (p

Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm). The basic formula (control) consisted of puree and filtrate carica 22.88%, kappa-carrageenan 0.11%, agar 0.08%, konjak glukomanan 0.11%, citric acid 0.08%, sucrose 15.26% and water up to 100%, respectively. The results showed that: 1) the formula with desirability value 0.91 consisting of puree: filtrate = 10,85: 14,5% and sucrose: low-calorie sugar brand X = 7,13: 1.4% resulted in maximum sensory response (sensory score range 1-9) of preference (score 5.5), in range response of elasticity and sweetness (score 5.9 and 5.4); 2) Compared to control, the optimum formula has higher sensory score of fruity flavor, sour aroma, acid taste, and softness (mouthfeel), while texture (springinss and rigidity), sweetness aroma and taste has no different; 3) The optimum formula has similar in hedonic preference with control; 4) Carica jelly drinks with optimum formula has lower carbohydrate, sugar, and energy values (13.59 and 7.4%wb; 40.52Kcal/100g, respectively) than controls (20.37 and 17.42 % wb; 83,16Kcal/100g, respectively).

Skyr yogurts have been gaining prominence because of their different sensory characteristics. Due to their healthy appeal, the use of natural sweeteners to replace sucrose in this type of yogurt can be an alternative for incorporating a sweet taste, in addition to increasing the functionality of the product through the incorporation of prebiotics. This study aimed to determine whether the addition of fructooligosaccharide (FOS), sucrose, stevia, and thaumatin affects the sensory profile of the skyr yogurt with mango pulp and its acceptance in two Brazilian regions. Eight formulations of skyr with mango pulp were developed. The compositional parameters evaluated were moisture, protein, lipids, ash, and carbohydrate. The tests performed were ideal sweetness and mango flavor, sweetness equivalence for each sweetener used, Quantitative Descriptive Analysis (QDA), and consumer testing in the Southeast and Northeast regions of Brazil. In general, the addition of FOS did not impact the characteristics of the formulated skyr yogurt. The type of sweetener had an impact on the sensory profile and acceptance of the skyr yogurt, affected characteristics such as mango flavor, sweet taste, sweet aftertaste, bitter taste, bitter aftertaste, and metallic flavor. The results of the affective test demonstrated that, for consumers in the Southeast, mango flavor is a positive attribute in this yogurt, and for Northeastern consumers, in addition to mango flavor, sweetness must also be taken into consideration. PRACTICAL APPLICATION: This study may be useful for the dairy industry because in the literature, there is still a lack of sensory studies of skyr yogurt, especially when sucrose substitutes are used. The results of the consumer test in this work reinforce the importance of studies related to consumer preferences with cultural differences.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling analysis of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, respectively. Compared with the OFD, more diversity and higher concentrations of alcohols and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, respectively, by the combined analysis of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p

The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 aroma-active compounds (flavor dilution, FD = 9). Among them, 30 odorants were quantified by the standard curve method. The OAV analysis results showed that 25 odorants had OAVs ≥ 1, which could be considered as the potent odorants. D-Limonene and 3,7-dimethyl-2,6-octadienal had the highest OAVs (OAV = 9803 and 8399), followed by (Z)-3,7-dimethylocta-2,6-dienal (OAV = 1893), β-myrcene (OAV = 1798), (E)-3-phenyl-2-propenoic acid ethyl (OAV = 1603), and β-caryophyllene (OAV = 1129). Addition experiments further confirmed that 3,7-dimethyl-2,6-octadienal, (Z)-3,7-dimethylocta-2,6-dienal, and D-limonene contributed to lemon attribute, β-myrcene contributed to green attribute, citronellal contributed to mint and fresh note, and eucalyptol contributed to eucalyptus-like note were the key odorants.

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.

To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC–MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were positively correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI ≥ 1 (GC–O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds. There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, respectively, indicating Y4 had the most abundant aroma perceived compounds.

Background Soup could be used as an alternative to a meal as many of its nutrients could potentially fulfill the body's nutritional requirements. It is very practical and only takes a short time to prepare. In this study, the usefulness of supplementing dried vegetable soup mixtures with mushrooms and other vegetables to enhance its nutritional value was observed. Methods This study was carried out in order to develop a mixed soup powder supplemented with pearl oyster mushrooms, some legumes, and other vegetables. Eight formulas were prepared using different variations. Freeze-drying was used for pearl oyster mushroom and conventional drying (hot air) was applied for the other vegetables. The methods of Check-All-That-Apply (CATA) and Quantitative Descriptive Analysis (QDA) were applied for sensory evaluation and analysis. Results Out of the eight formulas of soup which were prepared, formula 8 resulted in a high-quality product with the highest acceptability. The total energy content was 459.14 kcal/100 g along with the Acceptable Macronutrient Distribution Ranges for protein (25.73%), carbohydrates (53.53%) and lipid (20.74%). Sensory evaluation and product likelihood was also recorded. Conclusions The present study demonstrated that vegetable soup could be suitable for vegetarians and others due to its high and balanced nutritional values. Further studies are required to evaluate the nutritional composition of oyster pearl mushroom soup mixtures on a larger number of samples to ensure the accuracy of the nutritional contents presented.

Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving optimal ripeness from climatic conditions that tend to vary vintage-to-vintage. To stabilize quality, the use of partially dehydrated grapes has been indicated as beneficial to the production of high-quality wine (“appassimento” style) despite climatic variation. Postharvest wine grape dehydration is a complex process that involves the concentration or formation of sugars, aromas, and flavours. One of the quality challenges facing appassimento style winemaking is elevated levels of undesirable oxidation compounds. The aim of this study was to characterize wines made from a local yeast isolate, Saccharomyces uvarum CN1, which demonstrates limited osmotolerance and may have application to this wine style, as it is a known lower producer of such compounds. Wines made with CN1 were compared to wines made with the accepted commercial standard, S. cerevisiae, EC1118. Fermentations (n = 24) were established at three target starting sugar concentrations from dehydrated Cabernet franc grapes (24.5, 26.0, and 27.5°Brix) and a control (21.5°Brix) and were assessed for volatile organic compound (VOC) composition via gas chromatography-mass spectrometry (GC-MS). Wines also underwent quantitative descriptive analysis to identify and quantify sensory attributes by a trained panel (n = 11). Results show that the wines fermented with the yeast isolate contain significant differences in the concentrations of VOCs in the wines. Sensorially, the wines differed in intensity for a number of attributes, including red fruit aroma, black fruit flavour, and length of finish both within Brix treatments and amongst yeast strains. The most important differentiating factor amongst these wines was the combination of yeast strain at the highest starting sugar concentration (27.5°Brix). These findings may assist winemakers by informing the yeast strain choice for optimizing appassimento style wine quality in cool climates.

Peach (Prunus persica) products are destined for fresh consumption or are being consumed after processing in various forms. Despite its huge economic importance, no standardized protocols to define sensorial attributes and mechanical properties of canned peaches exist. Thus, the aim of the current study was dual and included the setting up of a list of sensorial descriptors and the elaboration of a toolkit to evaluate the textural properties of canned peaches using large deformation mechanical testing. A standardized vocabulary (“consensus language”) was initially developed toward the determination and quantification of 15 sensorial attributes through a descriptive quantitative analysis (QDA) approach. Textural properties were additionally evaluated with a TA-XT Plus texture analyzer by applying three discrete large deformation tests [(a) puncture test with a flat cylindrical probe; (b) texture profile analysis (TPA) with a flat compression plunger; and (c) Kramer shear test (KST) cell with a bladed fixture]; that is, a total of nine textural properties, namely, “puncture firmness” (individual halves), “Kramer” hardness (applied in a complex mixture of peach slices), “TPA” hardness (central section of halves), fracturability, consistency, cohesiveness, springiness, chewiness, and total hardness were assessed. We hereby present novel protocols that encompass the comprehensive determination of sensorial and textural properties. The established protocols, providing complementary information, are readily applicable to the canning industry in setting up qualitative tests to determine product shelf life as well as to assist on going breeding programs for the evaluation of new candidate clingstone cultivars destined for canning purposes.

This study aims to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, β-phenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04833-4) contains supplementary material, which is available to authorized users.

Sensory acceptability of value‐added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces. The sauces were evaluated by 10 panelists using quantitative descriptive analysis and ranked by 120 consumers for preference. The factors influencing consumer preference were computed by a partial least squares regression model. The results showed that sauces were more distinguishable by appearance, taste, and mouth‐feel than by aroma, flavor, and after‐taste. Sauces that were brown in color, with burnt aroma and burnt after‐taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans. Preference was significantly (p, Different processing methods yielded bean sauces more distinguishable by appearance, taste, and mouth‐feel than by aroma, flavor, and after‐taste. Sauces that were brown in color, with burnt aroma and burnt after‐taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans.

Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatra. Its fruit has a very specific citrus-like aroma, gives a tingling sensation and is commonly used for seasoning in Bataknese traditional cuisine. To extend the shelf life and preserve the quality of andaliman fruit, post-harvest handling is needed. Seven drying methods were applied and compared, i.e. sun, air, fluidized bed, oven, far infrared, freeze, and spray drying. Considering the physicochemical and sensory properties and efficiency, oven drying was selected for further study. The optimum condition for drying was temperature at 54 °C for 8 h resulting in 0.67 desirability level based on the response surface method (RSM). Spray drying encapsulation of andaliman fruit extract was performed at an inlet temperature of 150 °C with an extract to carrier ratio of 1:8. Maltodextrin (MD) and gum arabic (GA) with a ratio of 3:2 was chosen as the carrier agent. The quantitative descriptive analysis (QDA) result showed that the encapsulated andaliman powder had a flavor that resembled fresh andaliman with a more pronounced taste, a citrus-like trigeminal sensation, and a sour floral citrusy aroma.

Sweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others.

In this study, sugar was replaced with inulin:maltodextrin mixture at ratios of 25:75 (CH2), 50:50 (CH3) and 75:25 (CH4). Stress sweep test revealed that the sugar-containing chocolate (CH1) had a much higher complex modulus (G*) than the sugar-free samples, which could be attributed to the stronger interactive forces between the particles of CH1. It was also observed that an increase in inulin content reduced the length of the linear viscoelastic region, showing a decrease in yield stress as inulin content was raised and maltodextrin content was lowered. Results also indicated that the diffractogram of CH3 had sharper peaks than those of CH2 and CH4, revealing its more crystalline structure. The onset temperature of CH3 was much lower than that of the others, confirming the higher degree of crystallinity of this sample. The maximal wavenumber and the area under the curve of the –OH stretch band in the FTIR spectra of the three sugar-free samples were different from those of native inulin and maltodextrin. This revealed that inulin and maltodextrin might have undergone some physical interactions in the chocolate matrix. Replacement of sugar with inulin and maltodextrin elevated the chocolate hardness. CH4 was found to be the hardest sample which could be due to its higher solids packing intensity. Quantitative descriptive analysis demonstrated that CH2 was the closest sugar-free sample to CH1 with regards to mouth coating and chewiness, while CH3 was more similar to CH1 in terms of crumbliness.

Loess Plateau is a new rapidly developing wine region in China, but wine style from this region is rarely studied. The aroma typicalies and differences of Cabernet Sauvignon wines between Loess Plateau and other three main regions (Shandong, Ningxia and Xinjiang) in China were comprehensively analyzed by Quantitative Descriptive Analysis (QDA®), Napping® and Gas Chromatography–Olfactometry (GC–O) analysis. Results showed that differences existed between wines from Loess Plateau and other three regions in China based on their aroma characteristics. The results of QDA® and Napping® revealed that wines from Loess Plateau had richer fruity aroma, especially the typical hawthorn aroma. A similar result showed that the fruity compounds had higher flavor dilution factors in wines from Loess Plateau by aroma extract dilution analysis. Identified by GC–O and gas chromatography–mass spectrometric, ethyl butanoate, isoamyl formate and butyl acetate were key compounds for the fruity aroma of wines from Loess Plateau.

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm−2). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound‐assisted ‐UA‐), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p, The application of high‐intensity ultrasound during brining increases the mass transfer (NaCl) without affecting the physicochemical characteristics (color, shear force, and water holding capacity) in pork loins. Thin samples that are ultrasonicated can be perceived as less tough and juicier by consumers.

Este trabalho tem como objetivo avaliar as características sensoriais, utilizando a análise descritiva quantitativa (QDA), de diferentes formulações de azeitonas verdes fermentadas por 120 dias com Lactobacillus plantarum ATCC 8014 ou culturas espontâneas (microbiota indígena). A fermentação foi realizada com solução salina em diferentes concentrações de sal (4 a 12%) e sacarose (0,1 a 0,7%). Foram avaliadas as análises químicas da solução de salmoura (pH, ácido lático e cloretos) e microbiológicas das azeitonas fermentadas. Os atributos organolépticos das azeitonas fermentadas foram avaliados por painel sensorial treinado em relação aos atributos visual, olfativo, cinestésico e paladar. Os resultados mostraram que a equipe treinada conseguia se lembrar e descrever atributos consensuais. Este estudo revelou que a fermentação de azeitonas com cultura espontânea com sacarose a 0,7% e NaCl a 12% apresentou os escores mais altos em termos de aroma, odor, crocância e menores escores no sabor amargo.

Miracle fruit's potential benefit is encouraging as a powerful antioxidant and sweetness enhancer due to its novel ability to modify sour taste to sweet. However, further studies are needed to evaluate the practicality of different miracle fruit products. Thus, this study aimed to characterize the taste modification effects of different miracle fruit products on different sour foods. For this, 10 trained subjects (80% female, 50% white, Mean ± SE = 27.3 ± 3.9 years old) performed a Quantitative Descriptive Analysis using a Latin Square design with three replications. One session was composed of pre- and posttest for miracle fruit administration. Five food samples (green apple, goat cheese, lemonade, plain fat-free yogurt, and cucumber pickle) and four miracle fruit products (three different brands of miracle fruit pill-Y, G, M and one powder product-P) were used and data were analyzed using analysis of variance and principal component analysis. The typical effects of miracle fruit, sweetness increase and sourness suppression were observed for all food samples albeit to different degrees. Y and M pills were most impactful while powder product was least, and goat cheese and yogurt had the most pronounced impact at increasing sweetness. Prior Miracle Fruit administration significantly decreased bitterness and increased creaminess in yogurt. However, it increased off-flavor in lemonade and pickle. Results suggest that miracle fruit usage for increasing sweetness is effective but the degree of taste-modifying effect differs according to the types of miracle fruit product and food samples applied. PRACTICAL APPLICATION: This research confirms miracle fruit's unique taste-modifying abilities and demonstrates a high potential as a sweetness enhancer to benefit human health. The results can be used to optimize miracle fruit's application and can be applied by food industry and health care provider to develop clinical remedies or disease prevention strategies.

Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p

Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize a replacement for sodium in an appetizer-type Mignon cracker on an industrial scale. For this, a mixture design consisting of seven formulations were prepared with sodium replacement ranging between 30 and 60 %. The partial sodium replacement used industrial ingredients (Nutek Salt and PuraQ NA4, and modified KCl and flavor), to assess the impact on sodium content and texture (hardness). No significant differences were found in the hardness attribute. Sodium reduction ranged from 943.43 to 637.21 mg 100 g–1, and formulation 7 (F7) with 60 % replacement could cash in on the “Reduced in sodium” appeal. A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste. In PCA, the first main component showed variability between samples of 84.6 %, while the second axis explained 11.5 % of this variability. Acceptance (taste and overall quality) and purchase intention (above > 70 %) showed that the substitution did not affect consumers’ perceptions, with no significant difference between controls, F4 and F7.

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product. Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.

Peach (Prunus persica) fruit is widely consumed, both as fresh or as processed (mostly by canning) product. Despite its economic importance, a limited number of studies have dealt with quality assessment of clingstone peach cultivars after thermal processing. Thus, the aim of the current study was to evaluate the effect of canning process on compositional, sensorial and textural attributes of fruit from seven non-melting peach cultivars which exhibit on-tree ripening in succession, spanning from July till mid-September in the northern hemisphere. Descriptive quantitative analysis indicated discrete varietal differences, providing useful insights for the industry regarding the quality and marketing potential for canned products of each cultivar. Fruit packed in diluted-clarified grape juice concentrate, aiming towards a less caloric content product, demonstrated an inferior consumer perception regarding bitterness, astringency and off-taste. Storage of the canned fruit (6 versus 24 months) led to texture depletion modifications on a cultivar-dependent manner. ‘Ferlate®’ registered desirable textural properties, while ‘Mirel®’, besides the appealing orange-coloured fruit pieces, aligned with satisfactory sensorial properties, provide further marketing options for the peach canning industry. Both early (‘Romea’) and late-season ripening (‘VLG’) cultivars were proven amenable to canning with acceptable quality attributes, offering a sustainable solution towards extension of the non-melting peach harvesting season.

Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative Descriptive Analysis) and CATA (Check-All-That-Apply) methods. The sensory characteristics of green tea from three different countries (China, Thailand and Indonesia) were evaluated using QDA by trained panels and CATA by consumer panels. The QDA method revealed sensory characteristics of green tea, while CATA method presented information on consumer preferences towards the most desirable characteristics of green tea. The results showed that green tea has dominant characteristics of bitter taste, astringent aftertaste, green flavor, fermented flavor and dry aroma. Moreover, floral aroma and flavor in green tea have considerable influences on the panelist preferences. However, “nice to have” attribute was not found in the penalty analysis. The “must have” attribute in green tea was floral aroma, while the “must not have” attributes were burned aroma, burned flavor and dry aroma.

peer-reviewed Irish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) Colin Fogarty , Conor Smyth , Paul Whyte , Nigel Brunton and Declan Boltonemail DOI: https://doi.org/10.2478/ijafr-2019-0008 | Published online: 31 Oct 2019 PDF       Abstract Article PDF References Recommendations Abstract To estimate the shelf life of fresh fish, the processor must know the period of time between catch/harvest and arrival at the processing plant. This information is not always available, necessitating the provision of methods to estimate the time since catch or harvest. The objectives of this study were therefore to develop and/or validate sensory and ATP derivative-based methods for rapidly assessing the freshness of fish. A quality index method (QIM; raw fish) and a quantitative descriptive analysis (QDA; cooked fish) were developed and validated (against bacterial count [total viable count (TVC)] and time) for salmon (Salmo salar) and cod (Gadus morhua). The production of inosine monophosphate (IMP), inosine and hypoxanthine (Hx) and associated ratios (IMP/Hx, K1-value or H-value) were also investigated for use as freshness markers. There was a linear relationship between QIM and TVC (R2 = 0.93 for salmon and R2 = 0.89 for cod), QIM and time (R2 = 0.96 for salmon and R2 = 0.98 for cod), QDA and TVC (R2 = 0.93 for salmon and R2 = 0.77 for cod) and QDA and time (R2 = 0.94 for salmon and R2 = 0.87 for cod), suggesting that the QIM and QDA schemes developed could be used to monitor/assess freshness. The H-value also increased linearly with TVC (R2 = 0.88 for salmon and R2 = 0.89 for cod) and time (R2 = 0.93 for salmon and R2 = 0.84 for cod). It was therefore concluded that both the QIM/QDA approach and monitoring ATP degradation, specifically expressed as the H-value, could be used as rapid methods to assess the freshness of salmon and cod arriving at the processing plant

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study was to determine shelf-life using sensory evaluations by Quantitative Descriptive Analysis (QDA). The fresh pastries are Croissants with chocolate and cheese fillings and also in Apple Danishes. As a supporting data, proximate analysis was done on the three samples. The rancidity analysis was done using the Thiobarbituric Acid (TBA) method to measure the malondialdehyde level. TBA method was conducted. Determination of shelf-life Sensory evaluations was performed by ten trained panelists analysed sensory characteristic changes during storage. The sensory characteristics identified were taste, aroma, rancidity, hardness, crust and crumb, and the filling consistency changes during storage. Shelf-life apple danish, chocolate croissant and cheese croissant by QDA in a row were 6, 6 and 5 days. Meanwhile, Arrhenius method showed that fresh pastries have much longer shelf-life. Shelf-life Apple danish, chocolate croissant and cheese croisaant by Arrhenius method were 48, 35 and 48 days, respectively. Therefore, in the case of shelf-life prediction of pastries, QDA method resulted better accurate method in prediction of shelf-life.

The commercial mango cultivar Keitt lacks a theoretical foundation for aroma control during processing. To discriminate the aroma-active compounds in fresh mango juice, odor activity value (OAV) and detection frequency analysis (DFA) were used collaboratively. A total of 12 components were identified as major aroma-active compounds, among which 2,4-dimethylstyrene was firstly confirmed as an aroma compound in mango. The changes of aromatic compounds during pasteurization and high hydrostatic pressure (HHP) sterilization were further studied. Quantitative descriptive analysis (QDA) was applied to validate the sensory differences. Principal component analysis (PCA) based on aroma compound variation coincided with the overall note. QDA demonstrated that fresh mango juice was the most accepted, followed by HHP and pasteurized juices. The finding might be well correlated with the differences in 6 odor notes. This work would help to better understand and control the critical aroma determinants for mango juice processing.

Napping combined with ultra-flash profile (UFP) is a rapid descriptive sensory method which allows discriminating between the samples. Several researches have used napping-UFP as an alternative to other conventional techniques due to the reduction in cost and time. The objective of this work was to study the applicability of napping-UFP to evaluate the influence of cooking methods and conditions on sensory characteristics of pork loin and cod (Gadus morhua). Moreover, quantitative descriptive analysis (QDA) was carried out, and comparison between these techniques was presented and discussed. Pork loin samples were oven-cooked at 150 and 180 °C for 45, 60 and 75 min; and confited during 120, 180 and 240 min. Cod samples were oven-cooked at 150 and 180 °C during 10, 15 and 20 min and boiled for 5, 10 and 15 min. Compared to QDA, napping-UFP provided additional information related to the acceptability of samples since participants spontaneously described the similarities and dissimilarities between cod and pork samples. Comparison of napping and QDA revealed that both techniques allowed obtaining a good discrimination among tested samples particularly in relation to the temperature effect, resulting in acceptable Escoufier’s coefficient values between both techniques.

This study investigated the effect of brewing apparatus on the aromatic feature of tea infusion. Huangshan Maofeng tea infusion was brewed under glass tumblers (GT) or thermos vacuum mugs (TVM) for up to 180 min. Tea infusion sensory attributes were evaluated using quantitative descriptive analysis and the composition of volatiles were analyzed using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that GT tea infusion at each brewing duration possessed stronger ‘Pure’, ‘Fresh’ and ‘Grassy’ attributes than TVM tea infusion, whereas TVM tea infusion showed a higher intensity on ‘Steamed’ aroma. A total of 74 volatiles were detected in tea infusion, and aldehydes and alcohols appeared to be the major volatiles. Total aldehydes concentration percentage decreased in tea infusion with brewing process, whereas an increase on total alcohol percentage was found. Principal component analysis indicated that brewing duration and apparatus played vital roles in altering the volatile composition in tea infusion, whereas orthogonal partial least squares discriminant analysis (OPLS-DA) revealed that GT tea infusion samples were separated from TVM tea infusion samples. OPLS-DA also screened 20 volatiles that significantly contributed to the differentiation of GT and TVM tea infusion.

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. ‘Beibinghong’ icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.

O queijo de Coalho é o mais tradicional e um dos mais difundidos e fabricados na região Nordeste do Brasil, porém vem se tornando mais popular em outras regiões do país. O objetivo principal desse trabalho foi avaliar os aspectos sensoriais do queijo de Coalho em cinco tempos de estocagem refrigerada: 8, 15, 30, 60 e 90 dias. Foram avaliadas três tecnologias de produção de queijo de Coalho: por acidificação direta (com adição de ácido lático), com utilização de fermento mesofílico aromático (sem adição de ácido) e o queijo sem adição de ácido lático e de fermento. Pelo método de Análise Descritiva Quantitativa (ADQ) 10 provadores treinados avaliaram os seguintes descritores: aspecto global, cor externa, odor característico, resistência ao derretimento, textura, ranger ao mastigar, gosto ácido, gosto salgado e sabor. Não houve diferença entre os tratamentos para os atributos avaliados, com exceção do atributo textura. O tempo foi fundamental nas análises realizadas, portanto sugere-se que o queijo de Coalho seja consumido o mais rápido possível para manter suas características típicas.

Pinni is a popular traditional milk-cereal based sweet of northern states of India viz., Punjab, Haryana and Delhi. Samples collected from Market QDA revealed a significant (p

Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan fuzhuan brick tea infusion. Ten trained panelists developed a terminology lexicon comprised of eleven aroma and six taste attributes and evaluated the intensities of sensory attributes of each sample by conducting the QDA method. The QDA results showed that seventeen attributes listed in the final lexicon can be used to evaluate the quality of Hunan fuzhuan brick tea infusion properly, among which five aroma attributes, overall aroma, smoky, floral, fermented, and sweet (fruit), and one taste attribute, bitter, were the characteristic attributes to distinguish the differences in the sample qualities. Another panel made up of four professional cuppers evaluated samples by the cupping method to analyze the applicability and accuracy of the lexicon and the QDA method. The results showed that both the cupping method and QDA can be effectively used to evaluate Hunan fuzhuan brick tea quality, and their evaluation results showed high consistency and mutual complementation. This information will be beneficial for developing a sensory evaluation method and quality control for Hunan fuzhuan brick tea.

In the current study, the effect of fat content on the physicochemical and sensory properties of vanilla ice cream was investigated using principal component analysis (PCA) and quantitative descriptive analysis (QDA). For this purpose low fat, light, reduced fat and full fat ice creams were produced using 2, 5, 7.5 and 10% milk fat respectively. According to the results, reduction of fat in ice cream contributed to a significant decrease in total solid (TS) and caloric value of the samples and increased their protein content and pH value significantly (p

Antecedentes: las bellotas de roble se tuestan y se muelen para producir un polvo que se utiliza para preparar una bebida sustituta del café. Objetivos: Identificar los volátiles con olor activo del polvo derivado de las bellotas tostadas de Quercus humboldtii y realizar un análisis cuantitativo descriptivo (QDA) de su aspecto, olor y sabor. Métodos: Los compuestos volátiles con olor a olor de la bellota de roble tostado en polvo se extrajeron con SDE y se analizaron por GC / MS y análisis olfativos (GC / O). Los análisis sensoriales de esta bebida se realizaron por QDA (análisis cuantitativo descriptivo). Resultados:Se identificaron diecinueve compuestos que mostraban notas de olor ácido, mantecoso / caramelo, humo / tostado y afrutado, que son comunes a las del café tostado. Las cetonas, aldehídos, ácidos alifáticos, alcoholes furánicos y pirazinas se identificaron como relevantes para esta bebida sustitutiva del café. Los principales compuestos volátiles fueron furfural, 5-metilfurfural, alcohol de furfurilo y 3-hidroxi-2-butanona, algunos de ellos relacionados con la descomposición del azúcar por calentamiento. Los atributos de olor caracterizados por QDA estaban de acuerdo con los detectados por GC-O (cromatografía de gases acoplada a olfatometría), pero se detectaron algunas notas de mal sabor. Conclusiones:Los resultados del enfoque sensorial molecular confirmaron que este producto se parece al café; sin embargo, los análisis de QDA mostraron la presencia de sabor indeseable. Se necesitan más estudios para mejorar la calidad del sabor de este sustituto del café.

Applicable legal regulations allow Polish farmers to sell agricultural produce and products made from them. This activity enables the creation of a new market of natural food, which is competitive in relation to industrially produced food. The aim of the research was to compare the quality of strawberry jam available on the market with its counterpart produced on farms. The studies compared the extract content and sensory quality of 11 strawberry jams available in retail with jam from the Kashubian Strawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterising the appearance, consistency, taste and aftertaste of strawberry jam were assessed. The study was conducted using quantitative descriptive analysis – QDA. The strawberry jam which was compared was characterized by a very large diversity of sensory characteristics in terms of brightness, opacity, colour intensity of red and softness. The smaller variation was characterised by an intensity of features relating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jams were similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste. The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-grade jam. It stood out in comparison with a high content of extract, attractive red colour and greater softness. Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctly fruity aftertaste, with no foreign notes.

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai ( Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h.

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

The impact of UV‑C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) was studied using a continuous flow-through system. Two different bacterial outbreak strains, Escherichia coli ATCC 700728 and Salmonella enterica serovar Muenchen ATCC BAA 1764, were inactivated by >5 log10 CFU/mL at an UV‑C fluence of 12 mJ·cm−2 and 16 mJ·cm−2 from an initial concentration of approximately 8 log CFU·mL−1 with D values of 2.11 and 3.14 mJ·cm−2, respectively. Cytotoxicity evaluation of CFW in human endothelial cells (EA.hy926) demonstrated no toxic effects up to a maximum delivered UV‑C fluence of 120 mJ·cm−2. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of UV‑C irradiated CFW at two (30 and 120 mJ·cm−2) UV‑C fluence levels. Our results suggested that UV‑C irradiated CFW had no significant difference (p > 0.05) in sensory attributes up to a fluence of 30 mJ·cm−2 which is below the FDA-recommended UV‑C fluence (40 mJ·cm−2) for the inactivation of E. coli and Salmonella. Overall, this research suggests that UV‑C treatment of CFW can achieve effective microbial inactivation, without the generation of cytotoxic effects, and also can retain its sensory attributes. These results demonstrated that UV‑C irradiation can be an alternative treatment technique in processing of beverages while maintaining food safety and quality.

Waterford Blaa is an Irish Protected Geographical Indication (PGI) product. To date, no studies have been undertaken to fully characterise Waterford Blaa. The objective of this study was to use a trained sensory panel to determine whether Waterford Blaa could be differentiated from six other bread products utilising Napping, and to create a complete sensory profile for Waterford Blaa using a Quantitative Descriptive Analysis (QDA) style method. When comparing all ten bread products, the experienced trained panel grouped the four Blaa products together using Napping, on the basis of aroma, flavour and texture. A representative sample of breads, along with the Waterford Blaas was used by the panel to develop a QDA-style lexicon and attribute definitions. In addition to the geographic basis for its PGI award, our Napping data demonstrate that Waterford Blaa occupies a separate sensory space from other baked bread products. A complete lexicon was created for Waterford Blaa for created addressing all relevant attributes for this niche product. Rating the Waterford Blaa products using these attribute scales it was possible to differentiate between products produced by each authorised Waterford Blaa producer. This is the first reported characterisation of Waterford Blaa. The sensory specifications identified for each authorised Waterford product provide clear points of differentiation within this market segment and could be of use to the artisan producers in developing individualised marketing strategies going forward.