Sensory Evaluation by Experts and Consumers: Comparative Analysis

Federal nutrition education programs use food demonstrations and tastings of healthy recipes to elicit behavior change among their target audiences, but acceptance and liking of such recipes has not been systematically evaluated. This study aimed to assess acceptability and key sensory attributes (appearance, flavor, texture, saltiness, and sweetness) of culturally tailored recipes using sensory evaluation methods in a nontraditional setting. Affective ballots were used to assess overall liking (OL), key attributes, and preparation intent of seven new recipes on a 9‐point hedonic scale. Open‐ended feedback was also collected. A convenience sample of 338 low‐income adults rated two out of seven recipes as meeting a standard acceptability rating ≥7. These ratings were significantly related to their preparation intent. Flavor and texture were revealed as attributes that significantly influenced OL. Findings support the practicality of sensory evaluation methodology in nontraditional settings for the development of recipes in Federal nutrition education programs.Practical applicationsThis novel application of sensory evaluation in nontraditional settings can provide curriculum developers' of federal nutrition education programs a holistic understanding of their target audience's recipe needs. Developers have the ability to analyze specific attributes, ask about preparation intent behaviors, and more accurately determine areas for improvement of each recipe through these targeted consumer sensory tests. Developers can thus ensure that recipes in their curricula (present and future) are well equipped to promote healthy behavior change. Additionally, this information can be built upon over the course of many sensory evaluations of more recipes to create a living record of the target audience's likes and dislikes for future recipe development. The inclusion of sensory evaluation in Federal nutrition programs provides opportunity for collaboration between sensory scientists and these programs nationwide.

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical-chemical analyses.

Quality function deployment is an important product development method, dedicated to translating client requirements into activities to develop products and services. The determination of customer need and engineering characteristics include sensory quality evaluation. This paper presents a proposed method for the sensory evaluation methods in QFD planning system, and shows the application of the linguistic information processing model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.

Background Low breast milk production is a barrier to exclusive breastfeeding (EBF) in low‐resource settings. Pearl millet, soybean, and ginger are traditionally used in Ghana to enhance lactation, but their safety and acceptability require validation. This study aims to develop and evaluate a ginger‐pearl millet‐soy drink as a potential galactagogue. Methods Three formulations with varying pearl millet‐to‐soy ratios and 1% ginger were prepared. Microbial safety was assessed using ISO methods; nutrient composition was analyzed with AOAC procedures; and sensory evaluation was conducted with 60 lactating mothers using a 9‐point hedonic scale. ANOVA with Tukey’s Honestly Significant Difference (HSD) was applied to assess differences in sensory scores. Results All samples tested negative for Staphylococcus aureus , Escherichia coli , and Salmonella spp., meeting Codex Alimentarius and Ghana Standards Authority zero‐tolerance requirements. Total viable counts, coliforms, and fungi were within acceptable limits. Sample C (74% pearl millet and 25% soybean) had the highest carbohydrate (9.72 g/100 mL) and energy (46.38 kcal/100 mL) and lowest microbial load and was most preferred sensorially. Tukey’s HSD confirmed significant differences between Sample C and the other two formulations, while Samples A and B did not differ significantly. Conclusion The ginger‐pearl millet‐soy drink, especially the pearl millet‐dominant formulation, is safe, nutritious, and sensorially acceptable. With hygienic processing and pasteurization to ensure consistent safety, it shows promise as a culturally appropriate dietary strategy to support EBF in Ghana.

Seaweed dodol mixed agarwood infusion is an innovative culinary product from Lombok Island made primarily from seaweed flour. This research aims to conduct a sensory evaluation of seaweed dodol mixed agarwood infusion using the 9-point hedonic scale with different statistical approaches for the analysis. Four different seaweed concentrations were applied in this research as treatments: S1(seaweed flour 8% w/v), S2 (seaweed flour 10% w/v), S3 (seaweed flour 12% w/v), S4 (seaweed flour 14% w/v). The proximate analysis measures total protein, lipid, ash, water, and carbohydrates. This study used a Nine-point hedonic scale ranging from 9 (like extremely) to 1 (disklike extremely). Non-parametric statistics (Kruskal-Wallis and Freidman Test) and parametric statistics (ANOVA-CRD and ANOVA-RCBD) are the statistical approaches in this study, which are continued by DMRT (α = 0.05). Thirty trained respondents were evaluated based on appearance, aroma, taste, and texture. Proximate analysis shows that dodol has high moisture with medium carbohydrate content. The result shows that different statistical approaches have a consistent critical P-value, which shows the highly significant effect of treatment on the sensory evaluation value. DMRT analysis shows that the higher seaweed flour concentration results in a higher numerical hedonic value. The spider web chart shows respondents give a more sensitive evaluation of taste and texture than appearance and aroma. It could be concluded that different statistical approaches are reliable for analysing the significant effect of different seaweed flour concentrations on the sensory evaluation value of seaweed dodol mixed agarwood infusion.

This work aims to evaluate the acceptability of culinary preparations formulated with different ground beef grades. Three standards of ground meat samples offered as special, first and second were purchased from local retail shops in Brazil and had its composition and collagen content determined. Culinary preparations were elaborated as meat sauce (braised); meatloaf (roasted) and hamburger patty (fried) evaluating influence of the ground meat kinds. Preparations had their composition assessed and sensory analysis by hedonic scale and preference by ranking test. Meat composition was influenced by commercial grade and retail source. There were higher protein concentration and moisture in special, prime and second ground meat, respectively. In an opposite way, lipid, collagen content and collagen ratio were higher at second, prime and special ground meat, respectively. The braised preparation had more acceptance when formulated with special or prime meat, whereas second grade led to greater acceptance in fried and roasted products. Expressions as “special” and “first” are used to assign quality to ground meats with greater protein and moisture, in addition to lower fat and collagen. The expression “second” is stated to meats distinguished from this standard. Acceptability of culinary preparations had independent quality grades designated by retail market and were mostly influenced by raw meat composition and particularities of the processes. Key words: Collagen, lipids, meat, minced meat, nutrition, quality, sensorial analysis.

Bawang Dayak ( Eleutherine palmifolia (L.) Merr.) is known as one of antioxidants sources because it has natural bioactive compounds such as phenol, flavonoids, tannins, glycosides, steroids, alkaloids which have good health benefits. Antioxidant can inhibit and prevent the damage caused by oxidation process of free radicals. Because of these benefits, bawang dayak is potential to be processed to a product such as herbal tea. The study aims to determine the effect of particle size formulation on drying temperature variation on antioxidant activity of bawang dayak herbal tea. The research method used is a randomized block design (RAK) of drying temperature consisting of one grouped factor that is the size formulation factor (F). The analysis performed on tea stock were water content, ash content, and presence of phytochemical compounds, while in brewed tea were acidity (pH), antioxidant activity (DPPH method), and sensory analysis (hedonic scale 1 – 5). The results indicated that the particle size formulation on drying temperature variation had an effect on the antioxidant activity. The best result was obtained from 100% coarse size formulation at 50 o C drying temperature with the value of inhibition percentage (%) at 10 mg/ml of brewed tea is 77.38% and IC 50 is 4.57 mg /ml brewed tea. The results of sensory analysis with hedonic scale for the treatment are for aroma (3.00; like slightly) and color (3.56; like), while taste can still be improved (2.32; dislike).

The use of wine in the preparation of sauces adds value to this type of culinary preparation, catering for a diverse audience and preferences. The aim of this work to produce wine sauces and determine their acceptability (acceptance test and purchase intention) and physicochemical characteristics. It was fond that the sauces were satisfactory, making the manufacture of the products viable. For the sensory analysis, a hedonic scale was used to assess the color, appearance, aroma, texture and flavor. In the general evaluation, the sensory analysis of the wine-based sauces showed satisfactory acceptance, particularly the dry white wine sauce. The production of wine sauces proved to be viable, and may represent an option for those in search of foods with possible health benefits.

Hydroxyl‐ion‐containing polymer films and compound baking soda films were evaluated in their ability to neutralize the odour of overfermented kimchi. Evaluation was performed by using a colorimetric gas detector tube for determining the levels of acetic acid as the main kimchi flavour component, as well as by sensory and electronic nose methods. Although the highest deodorant efficiencies were observed for ion‐exchanged alkaline polymers (poly(styrene‐co‐vinyl benzyl hydroxide) and poly(styrene‐co‐vinyl benzyl trimethyl ammonium hydroxide)) to hydroxyl group films by using the colorimetric gas detector tube method, only the poly(styrene‐co‐vinyl benzyl hydroxide) film exhibited high efficiency when sensory evaluation and electronic nose methods were used, with other polymer films being ineffective. The deodorant efficiency of baking soda films increased with increasing baking soda content, as determined by the colorimetric gases detector tube, sensory evaluation, and electronic nose methods. Investigation of deodorant films by Fourier transform infrared spectroscopy showed that their functional groups were changed upon reacting with acetic acid. The synthesized films and baking soda films exhibited a pronounced deodorant effect, with the deodorant efficiency increasing with increasing amounts of introduced hydroxyl ions.

The aim of this study was to develop specific criteria for evaluating freshness in farmed Nile tilapia (Oreochromis niloticus), eviscerated and stored on ice, by employing sensorial, physicochemical and bacteriological analyses. Sensorial analyses were composed of quantitative descriptive analysis (QDA) for cooked fish and quality index method (QIM) for raw fish evaluation in samples stored for 22 days. Psychrotrophic aerobic heterotrophic bacteria were counted in muscles with and without skin stored for 28 days. Total volatile bases (TVB) were also determined in samples stored for 22 days. TVB analyses were within legal limits during the 22 days. Although psychrotrophic countings remained within acceptable limits until 18 days of storage, increased intensity in the perception of undesired alterations was observed on the 15th day of storage in the Nile tilapia as evaluated by QDA and by QIM. Based on the results of this trial, a shelf-life of 15 days is suggested for farmed tilapia, eviscerated and stored in ice.   Key words: Oreochromis niloticus, sensorial analyses, total volatile bases (TVB), psychrotrophic countings.

Roe, milt and liver of marine fish caught in Irish fisheries are generally discarded at sea or processed on-shore as low-value fishmeal. This study aimed to 1) develop new added-value seafood products using roe, milt and liver; 2) determine eating quality and acceptance among teenagers; and 3) survey teenagers' attitudes towards seafood consumption. Four pâtés were developed by combining marine ingredients in varying proportions: 1) 100% plaice roe (RO), 2) 75% roe/25% milt (RM), 3) 75% roe/25% liver (RL) and 4) 75% roe/12.5% liver/12.5% milt (RLM) with plant-based ingredients. Physico-chemical, colour and texture analyses were conducted. Sensory evaluation using temporal dominance of sensations (TDS) and acceptance testing (hedonic and JAR scales) with 72 subjects aged 15–16 years were undertaken. Fat content ranged from 4% in RO to 15% in RL, while protein ranged from 21% to 17%, respectively. Significant L*a*b* differences (p < 0.05) resulted in a ‘great’ total colour difference (ΔE* = 11.56) between RO and RL. TDS curves indicated fish flavour and saltiness as the main attributes significantly dominating during oral processing. Flavour was important in overall acceptance, with perception of products being ‘too-fishy’ negatively impacting overall liking. Cumulative positive responses (‘like slightly’ to ‘like extremely’) for RO, RLM, RL and RM were 52%, 48%, 39% and 36%, respectively. Reported seafood consumption was relatively low (9% of respondents eating fish more than twice a week and 36% once a month or less). A positive correlation between overall liking and ‘desire to eat more seafood’ was observed. Approximately 33% of students stated they would consider snacking with the new pâtés. Positive acceptance of new products, along with positive attitude towards seafood and willingness to try new species suggests that roe, milt and liver could be incorporated into seafood formulations for healthy snacks in the Irish teenage market.Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood pâtés: sensory evaluation by teenage consumers in Ireland and their attitudes to seafood.

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

Vrikshamla (Garcinia indica Roxb.) is a traditional medicinal plant and food widely consumed in India, particularly as a refreshing summer drink. According to Ayurveda, it is one of the ten drugs in Hridya Maha Kashaya (cardiotonic drugs) and is described as Hritrogahara in Bhavprakasha Nighantu. When used as Sharkara (syrup), it is known for its nourishing, cardiotonic, diuretic, thirst-quenching, and fatigue-relieving properties. Consumer preferences for food depend on sensory factors and nutritional properties. The aim of this study is to standardize the recipe for Vrikshamla Sharkara and evaluate its sensory qualities. Material and Methods: In the present study, Vrikshamla Sharkara was prepared using the fruits and flowers of Vrikshamla and served in the form of Panaka. Sensory evaluation and standardization were carried out using the 9-point Hedonic scale (Lawless and Klein, 1991). As Vrikshamla (Garcinia indica Roxb.) occurs in different varieties across regions, this evaluation was undertaken to ensure uniform quality and to support further studies on its potential cardioprotective effect. Observation and Results- Based on the hedonic scale ratings, Sample A had the highest mean score of 43.459, outperforming Samples B, C, and D. Discussion- Sample A received the best appearance ratings and mostly positive feedback for flavour and palatability, such as "pleasant." Conclusion: On the bases of scores given to different sensory parameters, Vrikshamla Sharkara prepared by both parts used (Dry fruits and Dry Flowers) is accepted by assessors but Vrikshamla Sharkara prepared by using Vrikshamla Dry Fruits (procured from Jamnagar) was much liked by assessors as compared to Vrikshamla Sharkara prepared by using Vrikshamla Dry Flowers.

Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages

This study developed K-Sarap Mix, a nutritious food supplement for preschool children, particularly those who are undernourished or experiencing stunted growth. The selected grains and vegetables for K-Sarap Mix underwent physicochemical analyses (moisture, water activity, lead test) and microbiological tests (total plate count, molds, yeast, thermotolerant coliform, total coliform, and Escherichia coli). Grain and vegetable selection considered macro- and micronutrient content, local availability, affordability, and moisture levels. K-Sarap Mix is composed of rice (Oryza sativa), mung beans (Vigna radiata), acorn squash (Cucurbita maxima), and upland kangkong (Ipomea reptans). The resulting powder mixture is green in color, with a leafy odor, slightly sweet taste, and fine mouthfeel. Its formulation was guided by the 2018 Recommended Energy and Nutrient Intake (RENI) for preschoolers (ages 3–5) established by the Food and Nutrition Research Institute, Department of Science and Technology (DOST-FNRI). K-Sarap Mix successfully passed all physicochemical and microbiological tests. Nutritional analysis revealed it is rich in macro- and micronutrients, providing 359.97 kcal/100 g, with total carbohydrates of 74.27%, protein of 50.56 kcal/100 g, and fat content of 25–35%. Key micronutrients include calcium (47.33 mg/100 g), sodium (15.80 mg/100 g), and B-complex vitamins: B1 thiamine (5.78 mg/100 g), B3 niacin (2.82 mg/100 g), B5 pantothenic acid (1.24 mg/100 g), and B6 pyridoxine (0.42 mg/100 g). Sensory evaluation using a 5-point Hedonic Sensory Scale with smiley faces for children and a 7-point Hedonic Scale for experts showed K-Sarap Mix was “liked very much” by preschoolers and rated highly acceptable by experts.