Research Progress of Volatile Substances Analysis and Sensory Evaluation of Soymilk

Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.

Sensory Evaluation of Freeze-Dried Facial Mask and Analysis of User Profile

To thoroughly understand market opportunity of freeze-dried facial mask and deeply get insight of consumers’usage behavior and needs,evaluate sensory feelings of 10 screened commercial freeze-dried facial mask products,group test products according to the differences of sensory attributions via Principal Component Analysis(PCA)and Agglomerative Hierarchical Clustering(AHC),pick up the representative products.Freeze-dried facial mask users evaluate satisfaction degree of picked up products and participate survey of usage behavior/cognition.Analyze consumer data by AHC to get consumer segmentations and their profile.The test results show that,sensory data and consumer data,which is from consumers test of screened representative products by performing PCA and AHC on sensory data,can be verified mutually.It is helpful to understand the needs of consumer segmentations and reason to buy by combining sensory data and consumer test.

A Preliminary Study on Consumer Sensory Evaluation and Acceptance of Pomelo Peel Jelly

Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers. .

Correlation between Texture and Sensory Evaluation of Labadou

[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression, puncture, shearing and batch compression with four probes （P/100, P/2, A/LKB-F and A/BE） and sensory evaluation was made on Labadou as per Nine Point Calibration Method. Specifical y, chewiness measured by batch compression was taken as an independent variable and hardness as a dependent variable to get a prediction model of Labadou hardness by model fitting. [Result] The ideal parameters of Labadou included probe at A/BE, test speed at 1.0 mm/s, and strain at 70%. The chewiness was of extremely significant correlation with hardness （r=0.92, P〈0.01）. [Conclusions] The detecting method could detect distinct texture of different Labadou accurately and expediently.

Oil Tea Soup Formula Optimization Based on Orthogonal Test and Fuzzy Mathematics Sensory Evaluation

The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.

Sensory Evaluation in Characterization of Fabric Hand

This paper is divided in two parts. The first part presents optimized methods for formalizing and analyzing sensory data provided by different panels on fabric hand evaluation. For achieving this challenge, we first transform each evaluation into fuzzy sets and we submit criteria for assessing the fabric hand evaluation given by experts as well as criteria for computing the distances between different panels and the employed linguistic terms in different evaluation spaces. This sensory data analysis allows us to check expert’s and customer’s behaviors on fabric hand. Based on this first procedure about formalization and sensory data analysis, we can study the relationships between sensory evaluation given by different experts for a fabric set and the objective data set provided by appropriate measurements. From a set of fabric samples, a database with nearly 10 parameters characterizing the touch handle is built. This way of evaluation is performed by measuring a set of physical parameters on fabrics. Those parameters constitute the input variables of our model. For the textile industry, the major difficulty lies in the fact that the performed measurements on fabrics lead to precise numerical data describing indirectly fabric hand but their relationships with the evaluation given by experts should be exploited. We implement a fuzzy model which predicts the marks reached for a set of linguistic terms. The effectiveness of these methods and criteria is shown through a number of knitted cotton fabrics.

An Introduction to Intelligent Sensory Evaluation

Sensory evaluation is the evaluation of signals that a buman receives via its sensory organs. Nowadays sensory evaluation is widely used in quality inspection and quality control of products. and many other fields. Actually sensory evaluation always give. uncertain and inprecise results, therefore it derivates many problems. we reviews in detail these problem and give some cumputing methods to resolve them.

An Intelligent Approach to Sensory Evaluation: LVQ Neural Network

Converting between “fuzzy concept” and “numerical value” in computer aided assessment is rather difficult in many applications. This paper presents a LVQ neural network paradigm for sensory evaluation. This intelligent approach utilizes predefined class information for supervised learning in order to solve the converting problem and keep the fuzziness and imprecision of the whole sensory information. The method is validated by the experiment on stimulation evaluation of cigarette sensory.

Effect of Breed and Sex on Pork Meat Sensory Evaluation

This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.

The Role of Computational Intelligence in Sensory Evaluation

Sensory evaluation is the evaluation of signals that a human receives via its senses of sight, smell, taste, touch and hearing. In today’s industrial companies, sensory evaluation is widely used in quality inspection of products, in marketing study and in many other fields such as risk evaluation, investment evaluation and safety evaluation. In practice, setting up a suitable mathematical formulation, an efficient working procedure and a pertinent computing method for sensory evaluation is quite difficult because of uncertainty and imprecision in sensory panels and their results involving linguistic expressions, non normalized data, data reliability, etc. At the present a prime problem of the practitioner is not the lack of useful methods but the lack of transparency in this area. In this tutorial lecture, we briefly describe some of the technology in the computational intelligence (CI) areas that has been developed for application to sensory evaluation and related fields. Moreover, we will illustrate the role of CI in sensory evaluation related applications from some recent publications.

Sensory Evaluation Acceptability for a Food Supplementary Chickpea-Based Ready-to-Use among Moderately Malnourished Children Aged 6-59 Months

The objective of this study was to assess sensory acceptability of locally-produced chickpea-based ready-to-use supplementary foods （RUSF） among moderately malnourished children （6-59 months）. A quantitative descriptive analysis using a five point hedonic scale among a total of 140 mother-baby pairs was conducted in five hotspot priority one district. The target groups were sampled from 10 sites of five districts （two sites per district）. The child-mother pairs per district were selected through systematic random sampling. The selection criteria included children aged 6-59 months with moderate acute malnutrition （MAM） and not suffering from any illness. Half of the respondents （46%） were farmers, while 29% were housewives; only 21% had formal education. Both sexes were equally represented in the sample size among children with 46% being males while 54% females. About half （46%） of households had four or more children with median maternal age during child birth reported at 28.6 ± 5.9 years. About 89% of children consumed complementary food from starchy staple food; 17% consumed from vitamin A rich foods; 57% consumed from dark green leafy vegetables; no child consumed meat, fish and eggs; 49.3% consumed legumes, nuts and seeds; 36.4% consumed milk and milk products and the mean dietary diversity was rated at two out of the nine food groups. The amount of RUSF consumed by children from 48-59 months was higher than children who were 6-11 months. Amhara region had accepted chickpea only and chickpea ＋ maize＋ soy the two products more than the other four regions with an average mean value of 4.8 and 4.6 by mother/caregiver and interviewer, respectively. Mothers＇ perception of the appearance of the products and their overall acceptability was similar in most regions except South Nation Nationality People Region （SNNPR） where the rating of the two products was low with an average mean value of 4.6. Two of the products were well accepted by the study of the participants. The purchase for progress （P4P） programme could utilize this opportunity to support cooperative unions to make chickpeas available on the market given importance to.

Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life

This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated;the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.

Analysis on the Characters of Dark Tea in Different Producing Areas Based on Sensory Evaluation

Sensory evaluation is an important way for evaluating the quality of tea.By sensory evaluation,we can judge and identify the quality,distinguish the types,and characterize unique qualities of dark tea,in order to offer technical guidance for producers and give references to consumers.In this paper,we mainly summarized the requirements and methods of dark tea evaluation,expounded the characteristics in main producing areas,and analyzed the key process characteristics and the main technology that affecting the quality formation of dark tea.

Sensory Evaluation of Flavored Soy Milk-Based Yogurt： A Comparison between Jordanian and Malaysian Consumers

Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% （wt/wt） strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% （n = 46） were Jordanian and 24.6% （n = 15） were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 ℃.

Application of Sensory Evaluation in the Concealer Product Research

Sensory evaluation is the most appropriate approach to describe the sensory perception of cosmetics, anddescriptive profiling has been a popular sensory technique for cognitive descriptions of products. This study evaluated 33 models of BB/CC creams and analyzed the data with biostatistic method; thus, the results provided a better understanding of sensory characteristic for researchers.

Sensory Evaluation of Hydroxy Ethyl Cellulose (HEC) in Facial Mask

An equipment test and sensory evaluation were conducted to identify the compatibility and sensory characteristics of HEC in facial masks. These results were then compared to xanthan gum usage. The equipment test results showed that HEC promoted proper tensile capacity in masks which are made from strong structured fabrics such as medium thick, thick and cross woven & homogenous thin mask fabrics. HEC was found to be more compatible with mask fabrics than xanthan gum. HEC improved mask softness and dampness and had an improved water binding and water retention ability compared to xanthan gum. The split face sensory evaluation results demonstrated that sheet masks containing HEC had improved adhesion and lubricity, provided more moisture to the skin, better elasticity and gloss after use and took longer to dry out. Overall, the panel preferred facial masks which contain HEC.

Application of the Quantitative Descriptive Analysis in Cosmetics Sensory Evaluation

The sensory evaluation method was introduced so late in China, and a complete system of this method has not built yet in cosmetics industry. In this article, the application of the Quantitative Descriptive Analysis method in the evaluation of the sensory assessment items are studied. With the SPSS reliability analysis, it was found that the Quantitative Descriptive Analysis method is not suitable for some sensory assessment items.

Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam

Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papaya: gooseberry jam was prepared besides the control T0 (100% papaya). The successive variations were T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25) and T6 (70:30). T-test and one-way analysis of variance (ANOVA) were applied to find the significant difference in sensory and nutritional parameters in different variations. Among different variations, the treatment (T4) was found to be the best on the basis of sensory evaluation with incorporation levels of 80 percent papaya and 20 percent gooseberry. The identified treatment (T4) was analyzed for nutritional composition in comparison to control (T0). Nutritional analysis showed that treatment (T0) contained maximum energy (353 Kcal/100g), protein (0.50 g/100g), carbohydrate (87.14 g/100g), fat (0.19 g/100g) and beta-carotene (195.0 g/100g) whereas the treatment (T4) was found to be high in nutrients such as fiber (1.32 g/100g), calcium (92.0 mg/100g), phosphorus (14.13 mg/100g), vitamin C (19.16 mg/100g) and antioxidant activity (98.0%). Thus, results signified that treatment (T4) was considered best in sensory and nutritional qualities and gooseberry could be successfully incorporated in fruit jams to enhance the nutritional properties of the food products.

Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of Douchi.The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi.Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more abundant.According to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of Douchi.This study provides theoretical basis for the selection of starting strains for commercial Douchi production.

Nutritional, Textural, Sensory Properties and Storage Stability Evaluation of Newly Formulated Strawberry Bar

An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 104 N/m, 0.000 N/m2, 1.687 × 104 N/m2, 0.6636, 2.908 × 103 J/m3, 0.8664, 3.675 × 104 N/m2, 3.184 × 104 N/m2, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 104 cfu/g respectively which is higher than the permitted value (Gulf Standard: 105 cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.