Inmaculada Carbonell

Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects

Acceptance of food is basically the result of the interaction between food and humans, and it depends not only on the product characteristics but also on those of each consumer. The main objective of this study is to analyze how the acceptability of milk and soymilk vanilla beverages is influenced by demographic characteristics, consumer habits and individual preferences, and the sensorial properties of both products. Six commercial samples, comprising three milk beverages and three soymilk beverages of different brands and characteristics, were sensorially evaluated. Overall acceptability was tested by 142 consumers using a 9-point hedonic scale, and 36 assessors ranked the samples from the least to the most intense according to their yellow color, brightness, vanilla flavor intensity, sweetness, and thickness. The milk samples were significantly (P<0.05) more acceptable than the soymilk ones and were perceived as being stronger yellow and less light in color, with a more intense sweetness, stronger vanilla flavor, and thicker consistency. The results obtained led us to the conclusion that the difference in acceptability between milk and soymilk beverages is more closely related to their sensorial attributes than to other characteristics (demographic, consumer habits, and individual preferences) of the consumer population surveyed.

Sensory profiling of cooked gilthead sea bream ("Sparus aurata"): sensory evaluation procedures and panel training

The aim of this study was to develop a sensory profile for cooked gilthead sea bream (Sparus aurata). A total of 21 sessions (8 preliminary, 7 training and 6 for panel performance evaluation) were carried out on cooked samples from both fresh and frozen fish. During preliminary sessions, sample preparation and experimental conditions were established and 13 sensory attributes selected (3 for odor, 2 for appearance, 3 for flavor and 5 for texture). Data obtained from the panel performance evaluation sessions were analyzed by ANOVA and by principal component analysis (PCA). Significant differences between samples were detected for seven attributes (fresh odor, color, fresh flavor, firmness, chewiness, fibrousness and juiciness). Cooked frozen samples were perceived as having less fresh odor and fresh flavor, and being firmer, chewier, more fibrous and less juicy. El objetivo de este trabajo fue desarrollar un perfil sensorial de dorada (Sparus aurata) cocida. En total se realizaron 21 sesiones (8 preliminares, 7 de entrenamiento y 6 de comprobación del panel) con muestras cocidas procedentes de pescados frescos y congelados. Durante las sesiones preliminares, se establecieron la forma de preparación de las muestras y las condiciones experimentales de su evaluación y se seleccionaron trece atributos sensoriales (3 de olor, 2 de apariencia, 3 de sabor y 5 de textura). Los datos obtenidos en las sesiones de evaluación para la comprobación del panel se analizaron mediante ANOVA y el análisis de componentes principales (PCA). Se detectaron diferencias significativas entre las muestras en siete atributos (olor a fresco, color, sabor a fresco, firmeza, masticabilidad, fibrosidad y jugosidad). Las muestras congeladas se percibieron con menos olor y sabor a fresco, más firmes, de mayor resistencia a la masticabilidad, más fibrosas y menos jugosas.

Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.

Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures

The effect of the 2 common consumption temperatures, refrigeration temperature (10°C) and room temperature (22°C), on the viscoelasticity, mechanical properties, and perceived texture of commercial cream cheeses was studied. Two samples with different fat contents, regular and low fat, from each of 4 selected commercial brands were analyzed. The selection criteria were based on identification of brands with different percentages of fat content reduction between the regular- and low-fat samples (35, 50, 84, and 98.5%). The fat content of regular-fat samples ranged from 19.8 to 26.0% (wt/wt), and that of low-fat samples ranged from 0.3 to 13.0% (wt/wt). Viscoelasticity was measured in a controlled-stress rheometer using parallel-plate geometry, and the mechanical characteristics of samples were measured using the spreadability test. Differences in the intensity of thickness, creaminess, and roughness between the regular- and low-fat samples of each commercial brand were evaluated at each of the selected temperatures by using the paired comparisons test. At 10°C, all samples showed higher viscoelastic modulus values, firmness, and stickiness, and lower spreadability than when they were measured at 22°C. Differences in viscoelasticity and mechanical properties between each pair of samples of the same brand were greater at 10°C than at 22°C because of the influence not only of fat content but also of fat state. Ingestion temperature did not modify the sensory differences detected between each pair of samples in terms of creaminess and roughness, but it did modify the differences detected in thickness. The joint consideration of sample composition, fat state, and product behavior during oral processing could explain the differences detected in thickness perceived because of measurement temperatures.

Impact of d-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception

Citrus fruits are characterized by a complex mixture of volatiles making up their characteristic aromas, being the d-limonene the most abundant one. However, its role on citrus fruit and juice odor is controversial. Transgenic oranges engineered for alterations in the presence or concentration of few related chemical groups enable asking precise questions about their contribution to overall odor, either positive or negative, as perceived by the human nose. Here, either down- or up-regulation of a d-limonene synthase allowed us to infer that a decrease of as much as 51 times in d-limonene and an increase of as much as 3.2 times in linalool in juice were neutral for odor perception while an increase of only 3 times in ethyl esters stimulated the preference of 66% of the judges. The ability to address these questions presents exciting opportunities to understand the basic principles of selection of food.

Sensory profile of mandarin chilled juices and consumers' acceptability

Chilled mandarin juices from four different commercial brands, two mandarin juices prepared in our pilot plant and two commercial orange juices included for comparative purposes were scored for acceptability by 100 consumers in a unique evaluation session. Independently, a descriptive profile of the same samples was performed by 10 trained assessors, who quantified 29 sensory attributes. Most consumers preferred mandarin juices although a small group (about 10%) found orange juices more acceptable. No differences in acceptability were observed between samples from diluted concentrates and from direct juice, either mandarin or orange. Among sensory attributes, maximum differences between samples were found for color, pulp (aspect and texture), mandarin odor, mandarin taste, bitterness and persistent taste.