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and sensory analysis ( Matos and Rosell, 2012 ) 2013 Investigation of 2 commercial GF flour mixtures with HPMC and buckwheat addition ( Mariotti et al., 2013 ) 2014 Analyzing the in vitro starch digestibility of five GF breads and commercial GF sample
sensory analysis (in booth environment). Consumer preference is influenced by its intrinsic (e.g. colour, taste and smell) and extrinsic factors (e.g. packaging, nutritional label and ingredient list). This experiment was conducted by involving two
Introduction Sensory analysis methods of food and beverage products might be classified many ways. A possible methodological distinction is related to the outcome of the tests: discrimination or characterization of the samples. During the evolvement
cyanidin-3-glucoside (mg mol −1 ) DF: dilution factor ϵ: molar extinction coefficient (26,900 L mol −1 cm −1 ) L: path length (cm) 2.5 Sensory evaluation Sensory analysis was performed by an untrained sensory panel with an average of 32 attendees. The
.4 Sensory analysis Tokaj vinegar samples (50 mL of each) were presented to panel members undiluted, in plastic cups, with 3-digit random codes. Two groups of samples were set up based on their production technology: vinegars maturated on fruit
tandard ( 1985 b): Lisztvizsgálati módszerek. Érzékszervi vizsgálatok, pontozásos bírálat és minősítés (Flour test methods. Sensory analysis, scoring and qualification) . MSZ 6369-1 : 1985
Sensory profiles of commercial coffee substitutes were determined and their possible interdependences with antioxidant characteristics (FRAP, DPPH, ABTS, and CUPRAC), total polyphenol content, and colour were investigated and compared to coffees. Statistically relevant relations were revealed between certain sensory attributes, colour, and antioxidant capacity.
Sensory attributes show distinct patterns for coffees, their blends, and substitutes, but no significant differences between substitutes from different raw materials were found, except for chicory. Although coffees have generally higher antioxidant capacities than their substitutes, these latter, especially chicory-based products, are also valuable antioxidant sources, as only half of them had significantly lower polyphenol and antioxidant contents when compared to coffee.
Principal component analysis was applied to reveal possible differentiation pattern between samples, based on both their sensory and antioxidant attributes.
were expressed as degrees Brix (°Brix). The titratable acidity (TA) of fruit juice samples was evaluated according to EN 12147: 1996 ( EN, 1996 ) using 0.1 N NaOH and phenolphthalein indicator. 2.3 Sensory analysis Sensory tests were carried out in the
.1016/0260-8774(82)90013-9 Salvador , A. , Varela , P. , Sanz , T. , and Fiszman , S.M. ( 2009 ). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis . LWT – Food Science and Technology , 42 : 763 – 767 . 10
. Heliyon , 6 ( 1 ), e03288 . ISO 8586 : 2012 . Sensory analysis – general guidelines for the selection, training and monitoring of selected
