Search results

1 – 10 of over 6000
To view the access options for this content please click here
Article
Publication date: 1 June 1997

Jun Zhang and Yixin Chen

Introduces a method of food sensory evaluation employing artificial neural networks. The process of food sensory evaluation can be viewed as a multi‐input and multi‐output…

Abstract

Introduces a method of food sensory evaluation employing artificial neural networks. The process of food sensory evaluation can be viewed as a multi‐input and multi‐output (MIMO) system in which food composition serves as the input and human food evaluation as the output. It has proved to be very difficult to establish a mathematical model of this system; however, a series of samples have been obtained through experiments, each of which comprises input and output data. On the basis of these sample data, applies the back‐propagation algorithm (BP algorithm) to “train” a three‐layer feed‐forward network. The result is a neural network that can successfully imitate the food sensory evaluation of the evaluation panel. This method can also be applied in other fields such as food composition optimizing, new product development and market evaluation and investigation.

Details

Sensor Review, vol. 17 no. 2
Type: Research Article
ISSN: 0260-2288

Keywords

To view the access options for this content please click here
Article
Publication date: 8 May 2018

Arunothai Juemanee, Kongkarn Kijroongrojana, Mutita Meenune and Wilatsana Posri

The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers.

Abstract

Purpose

The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers.

Design/methodology/approach

This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability.

Findings

Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice.

Practical implications

The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions.

Originality/value

This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

Details

British Food Journal, vol. 120 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 7 June 2013

Artur Kraus and Stanisław Popek

The purpose of this paper is to develop a structural model of factors determining quality of juices and to indicate major variables that are significant for further…

Abstract

Purpose

The purpose of this paper is to develop a structural model of factors determining quality of juices and to indicate major variables that are significant for further product development.

Design/methodology/approach

Juices of apples, oranges, grapefruits, black currants and mixed fruits were subjected to testing in order to determine the qualitative structure of fruit juices. The following determinations were carried out in all fruit‐juice samples: total solids (Brix), Brix other than sucrose, total acidity, pH, vitamin C content, total sugars, direct‐reducing‐sugar content, saccharose content and volatile acidity. In addition, a sensory assessment in a 5‐grade score scale was carried out, covering the sensory characteristics of taste, flavour and colour. Based on the results of sensory analysis, a total sensory quality index (TSQI) was calculated.

Findings

Values of the linear correlation coefficient were calculated, and force and direction of the interdependence between the measured juice quality factors were determined. Analysis of major components was applied to develop a model of the structure of quality characteristics of fruit juices and to disclose latent variables. It enabled disclosure of four independent (orthogonal) areas, which determine the quality of fruit juices, and explain 70 per cent of the total juice quality area. They are represented by: total sugars, total solids (Brix), sensory quality and total acidity.

Originality/value

The research enabled identification of factors determining the fruit juice quality. It may prove very useful for R&D departments, as it informs an enterprise of which areas to focus their product development efforts on. Reducing the number of the major factors to four reduces costs and shortens the time necessary for product design and development.

Details

British Food Journal, vol. 115 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 1 December 1995

John A. Bower

Introduces statistical methods employed in analysing sensory data.Describes significance testing and simple procedures for determinationof population characteristics in…

Abstract

Introduces statistical methods employed in analysing sensory data. Describes significance testing and simple procedures for determination of population characteristics in sensory data and highlights sources of error and replication in the sensory context. Discusses factors important in selection of an appropriate statistical test for sensory data.

Details

Nutrition & Food Science, vol. 95 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 24 October 2019

Xiaoquan Chu, Yue Li, Yimeng Xie, Dong Tian and Weisong Mu

The purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a…

Abstract

Purpose

The purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a predictive model for wine consumers’ sensory preferences.

Design/methodology/approach

The study involved 3,421 Chinese wine consumers in the survey. Classified statistics were conducted to excavate regional differences of wine consumers’ sensory preferences. By analyzing influencing factors, prediction models for consumers’ sensory attribute preferences were constructed on the basis of multivariate disorder logistic regression method.

Findings

Empirical research showed that the wine with the following sensory attributes was the most preferred by Chinese consumers: dry red, refreshing and soft taste, still type, moderate aroma degree and mellow aroma, and sweet wine was also popular. Consumers’ preference varied from region to region. The proposed predicting method of the study realized more than 70 percent accuracy when conducting prediction for color, sweetness, aroma type and flavor preferences.

Social implications

By shedding light on the latest sensory attribute preferences of Chinese wine consumers, this study will help wine industry participants conduct market segmentation based on the diversification of consumers’ preferences. The wine enterprises can gain guidance from the results to conduct market positioning, adjust strategies and provide specific production for target wine consumers.

Originality/value

Based on the actual situation of Chinese wine market, this study defines sensory attribute indexes of wine from the perspective of wine consumers and presents the most recent comprehensive research on the sensory preferences of Chinese wine consumers through a nationwide survey.

Details

British Food Journal, vol. 122 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 2 October 2017

Maria Fransisca Njoman, Galih Nugroho, Sonia Dwi Puspita Chandra, Yoeska Permana, Suhadi Suhadi, Mujiono Mujiono, Agist Dwiki Hermawan and Sugiono Sugiono

The purpose of this paper is to evaluate subjectivity issue, particularly sensitivity variance and fatigue effect, in human sensory evaluation, as well as review the…

Abstract

Purpose

The purpose of this paper is to evaluate subjectivity issue, particularly sensitivity variance and fatigue effect, in human sensory evaluation, as well as review the feasibility of human-independent quality system, using E-tongue and E-nose.

Design/methodology/approach

The sensitivity level is evaluated by measuring the threshold of Acesulfame-K, while the fatigue effect is evaluated by measuring the accuracy level of evaluation through the time. The experiment was administered to six trained sensory panelists.

Findings

The experiment result shows that each panelist has a different level of sensitivity and tendency in evaluating samples containing Acesulfame-K. Furthermore, by simulating the panelists’ daily inspection, the fatigue effect is also found in one out of six panelists. The use of E-nose and E-tongue, may eliminate the subjectivity issue, supporting the development of human error-free quality system.

Research limitations/implications

The research findings indicate the needs of human substitution-built into the quality system to avoid both of subjectivity and error judgment while defining the products quality. However, the small numbers of panelists as well as the unvalidated substitute instruments application in the target workcenter were the main limitation of this study. Human-independent quality system could be applied only when the instruments have been calibrated to human response in perceiving taste and odor.

Originality/value

The research finding supports the theory of human panels’ tradeoffs in a sensory analysis in terms of sensitivity level variance and fatigue. It has provided additional contributions to the existing theories as well as developed effective strategies for the development of the human-independent quality system.

Details

British Food Journal, vol. 119 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 1 February 2004

R. Chollakup, A. Sinoimeri, F. Philippe, L. Schacher and D. Adolphe

Currently, textile industrialists have to consider the sensory aspect in their design and manufacturing specifications. To describe the sensory quality of products, sensory

Abstract

Currently, textile industrialists have to consider the sensory aspect in their design and manufacturing specifications. To describe the sensory quality of products, sensory evaluation does exist and is widely used in the food and cosmetics areas. These methodologies have been successfully transposed to tactile evaluation of textile fabrics for different textile materials: plain weave fabrics with different post‐treatments and non‐woven are used for medical gowns and drapes. In our study, we have asked our trained panel composed of nine assessors to score a list of already defined sensory attributes for different knitted fabrics made of silk/cotton blends. The spinning parameters which have been changed are the type of silk fibre (three types), blending techniques – intimate and draw frame blending – and the silk content. All these parameters can more or less influence the tactile perception of the final knitted fabric. In this paper, the results of our analysis are presented and discussed in order to answer questions such as: “Are these two fabrics different?”, “What kind of difference is there?” or “What are the sensory characteristics of these fabrics?”. The concrete steps of the evaluation will be presented and specifically the training and performance analysis of the panellists who were obliged to adapt their evaluation procedures to small knitted samples. The protocols used to carry out fabrics description and comparisons when all assessors cannot evaluate all the products under study will also be detailed.

Details

International Journal of Clothing Science and Technology, vol. 16 no. 1/2
Type: Research Article
ISSN: 0955-6222

Keywords

To view the access options for this content please click here
Article
Publication date: 9 November 2015

Lokesh Kumar, Z. F. Bhat and Sunil Kumar

– This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa.

Abstract

Purpose

This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa.

Design/methodology/approach

An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

Findings

A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control.

Originality/value

Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 26 October 2018

Laurene Boateng, Eunice Nortey, Agartha N. Ohemeng, Matilda Asante and Matilda Steiner-Asiedu

Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium, vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf…

Abstract

Purpose

Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium, vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf powder (MLP), prepared from dried moringa leaves is nutrient-rich and has been explored for the treatment of micronutrient deficiencies among children in developing countries. This increasing interest in the use of moringa oleifera leaves to improve complementary foods notwithstanding, the unique sensory characteristics of the leaf powder potentially holds implications for the acceptability of local diets that are fortified with it. The purpose of this paper is to investigate the levels of MLP fortification that are most acceptable for feeding infants and young children.

Design/methodology/approach

The authors performed a review of the literature, with the aim of investigating the sensory attributes and acceptable levels of fortification of complementary food blends fortified with different levels of MLP.

Findings

The minimum amount of MLP to be added to a complementary food blend to observe significant improvements in its nutritional value was estimated to be about 10 per cent. However, at this 10 per cent fortification level also, sensory attributes of the products begin to become less desirable.

Practical implications

For the success of nutrition interventions that involve the use of MLP to improve the nutritional quality of complementary foods, there is a need to consider the acceptability of the sensory attributes of the formulated blends in the target group. Safety of MLP as an ingredient in infant foods must also be investigated.

Originality/value

The authors of this paper make recommendations for the use of MLP to fortify complementary foods to ensure its success as a food fortificant in nutrition interventions. The researchers are not aware of any published study that focuses on this subject.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 1 January 2004

Simone Müller

The German wine law has been made responsible as one of the reasons for the critical market position of German wines inside and outside Germany. As a consequence, a new…

Abstract

The German wine law has been made responsible as one of the reasons for the critical market position of German wines inside and outside Germany. As a consequence, a new wine law (the profile wine concept) has been introduced in year 2000. As consumers are increasingly looking for variety and change the wine denomination becomes a critical purchasing criterion beside bottle and brand design. The main function of a wine law is to reduce the perceived purchasing uncertainty of consumers. We analyse the factors that determine the degree of consumer uncertainty when buying wine. This uncertainty can be reduced by the information economics mechanism of signalling. We derive signalling requirements that an efficient wine law should fulfill. Subsequently we analyse how the former German wine law and the new profile wine concept comply with these requirements by analysing their effects on three distinctive consumer groups within the concept of the triangle of goods characteristics. We conclude by opposing governmental regulation on the wine market with possible self regulation possibilities within the industry.

Details

International Journal of Wine Marketing, vol. 16 no. 1
Type: Research Article
ISSN: 0954-7541

Keywords

1 – 10 of over 6000