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Relationship between instrumental colour analysis and sensory evaluation on cocoa powders
Abstracts
among the six parameters investigated, for sensory properties (tenderness, flavour, etc.) of pork. The two consumer groups (one traditional and one modern) valued the varying sensory properties differently depending on the kind of muscle they tasted. Development of a cocoa flavour library
John Clapperton Mars Confectionery, DundeeRoad,
Slough, UK, SLl4Jx
and Rob Verhagen Wageningen Agricultural University, 6703 HD Wageningen, The Netherlands
Ten physical references have been prepared to illustrate sensory characteristics of cocoa flavour. The references in the form of cocoa liquors and chocolates were prepared using selected planting materials (cocoa genotypes) and defined conditions of processing. The flavour effects were consistent between replicate preparations. Use of the flavour references has enabled the flavours, detected initially by an expert taster, to be confirmed by 22 different panels from Europe, Malaysia and Indonesia. The flavour library collection facilitates the definition and communication of flavour characteristics between different races, religions and cultures and provides a series of flavour quality marks for cocoa farmers and plant breeders to follow.
Relationship between htrumental
103
colour analysii
and sensory evaluation on cocoa powders
Maria HelPsz and Edit Huhn University of Horticulture and Food Industry, Faculty of Food Industry, 6721, Szeged, Mars tkr 7, Hungary
Colour is a major component of sensory evaluation of cocoa powders. The possibility of using instrumental colour analysis was investigated to supplement or substitute sensory colour quality evaluation. Colour coordinates (CIE 1976 L*a*b*) were determined in 100 samples and sensory analysis was performed by a trained laboratory test panel. Cocoa powders were very different in colour (E*& max> 20. The method of cluster analysis was used to create colour clusters. A simple and accurate computer method was suggested for colour control or clustering of cocoa powders. Moreover, the results indicated that instrumental methods may be used as a supplement to, or as a substitution for sensory analysis.
Texture evaluation of pressed cookiesSensory-instrumental
correlations
Nor Aini Idris Palm Oil Research Institute of Malaysia, Chemistry and Technology Division, Porim, PO Box 16020, 50720 Kuala Lumpur; Malaysia
and Aminah Abdullah Department ofFood Science and Nutrition, National University of Malaysia, UKM-Bangi 43000,
Influence of the meat pH on certain sensorial
Selangor; Malaysia
characteristics of dry cured ham
L. Guerrero, J. Arnau, E. Maneja and P. Gou Centro de Tecnologia de la Carne (IRTA), Granja Camps i Armet, 171 Zl-Monells,
Spain
The effect of the meat pH on certain sensorial characteristics of dry cured ham was studied. A total of 100 hams of pH,, > 6-O were selected and classified in two groups according to their pH: pH,, > 6.2 or pH,, < 5.8. Multidimensional analysis of the data confirmed sensorial differences between the two groups in the majority of the descriptors used. In the high pH group the colour, brightness, crumbliness, pastiness, adhesiveness and number of defects were significantly higher, the low pH hams were significantly harder (P < O-05). A relationship was observed between the brightness, pastiness and adhesiveness and the concentration of non-protein nitrogen.
The aim of the study was to evaluate texture characteristics of pressed cookies made with three shortenings based on palm oil (PO), hydrogenated palm oil (HPO) and interesterified palm oil (IEPO) . Evaluation was carried out using quantitative descriptive analysis. Texture attributes were rated using a nine-point scale. Breaking strength was measured using a texture testing machine (J. J. Llyod, Model T5K). A significantly (PC 0.05) higher force was required to break cookies made with HP0 compared to those made with either PO or IEPO, due to the higher consistency of HPO. There was a significant correlation (r= O-98) between force required to break the sample and crunchiness attribute. Breaking strength was highly correlated with crumbliness (r = -0.93) and grittiness (r = -0.95) attributes. The study also indicated that instrumental measurement of dough
among the six parameters investigated, for sensory properties (tenderness, flavour, etc.) of pork. The two consumer groups (one traditional and one modern) valued the varying sensory properties differently depending on the kind of muscle they tasted. Development of a cocoa flavour library
John Clapperton Mars Confectionery, DundeeRoad,
Slough, UK, SLl4Jx
and Rob Verhagen Wageningen Agricultural University, 6703 HD Wageningen, The Netherlands
Ten physical references have been prepared to illustrate sensory characteristics of cocoa flavour. The references in the form of cocoa liquors and chocolates were prepared using selected planting materials (cocoa genotypes) and defined conditions of processing. The flavour effects were consistent between replicate preparations. Use of the flavour references has enabled the flavours, detected initially by an expert taster, to be confirmed by 22 different panels from Europe, Malaysia and Indonesia. The flavour library collection facilitates the definition and communication of flavour characteristics between different races, religions and cultures and provides a series of flavour quality marks for cocoa farmers and plant breeders to follow.
Relationship between htrumental
103
colour analysii
and sensory evaluation on cocoa powders
Maria HelPsz and Edit Huhn University of Horticulture and Food Industry, Faculty of Food Industry, 6721, Szeged, Mars tkr 7, Hungary
Colour is a major component of sensory evaluation of cocoa powders. The possibility of using instrumental colour analysis was investigated to supplement or substitute sensory colour quality evaluation. Colour coordinates (CIE 1976 L*a*b*) were determined in 100 samples and sensory analysis was performed by a trained laboratory test panel. Cocoa powders were very different in colour (E*& max> 20. The method of cluster analysis was used to create colour clusters. A simple and accurate computer method was suggested for colour control or clustering of cocoa powders. Moreover, the results indicated that instrumental methods may be used as a supplement to, or as a substitution for sensory analysis.
Texture evaluation of pressed cookiesSensory-instrumental
correlations
Nor Aini Idris Palm Oil Research Institute of Malaysia, Chemistry and Technology Division, Porim, PO Box 16020, 50720 Kuala Lumpur; Malaysia
and Aminah Abdullah Department ofFood Science and Nutrition, National University of Malaysia, UKM-Bangi 43000,
Influence of the meat pH on certain sensorial
Selangor; Malaysia
characteristics of dry cured ham
L. Guerrero, J. Arnau, E. Maneja and P. Gou Centro de Tecnologia de la Carne (IRTA), Granja Camps i Armet, 171 Zl-Monells,
Spain
The effect of the meat pH on certain sensorial characteristics of dry cured ham was studied. A total of 100 hams of pH,, > 6-O were selected and classified in two groups according to their pH: pH,, > 6.2 or pH,, < 5.8. Multidimensional analysis of the data confirmed sensorial differences between the two groups in the majority of the descriptors used. In the high pH group the colour, brightness, crumbliness, pastiness, adhesiveness and number of defects were significantly higher, the low pH hams were significantly harder (P < O-05). A relationship was observed between the brightness, pastiness and adhesiveness and the concentration of non-protein nitrogen.
The aim of the study was to evaluate texture characteristics of pressed cookies made with three shortenings based on palm oil (PO), hydrogenated palm oil (HPO) and interesterified palm oil (IEPO) . Evaluation was carried out using quantitative descriptive analysis. Texture attributes were rated using a nine-point scale. Breaking strength was measured using a texture testing machine (J. J. Llyod, Model T5K). A significantly (PC 0.05) higher force was required to break cookies made with HP0 compared to those made with either PO or IEPO, due to the higher consistency of HPO. There was a significant correlation (r= O-98) between force required to break the sample and crunchiness attribute. Breaking strength was highly correlated with crumbliness (r = -0.93) and grittiness (r = -0.95) attributes. The study also indicated that instrumental measurement of dough