Integration of Non-Target Metabolomics and Sensory Analysis Unravels
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Sensory Profiles and Consumer Acceptability of a Range of Sugar-Reduced Products on the UK Market
Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market Article Accepted Version Markey, O., Lovegrove, J. A. and Methven, L. (2015) Sensory profiles and consumer acceptability of a range of sugar- reduced products on the UK market. Food Research International, 72. pp. 133-139. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.03.012 Available at http://centaur.reading.ac.uk/39481/ It is advisable to refer to the publisher’s version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1016/j.foodres.2015.03.012 Publisher: Elsevier All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading’s research outputs online 1 1 Sensory profiles and consumer acceptability of a range of sugar-reduced products on 2 the UK market 3 4 Oonagh Markey a,b, Julie A. Lovegrove a,b, Lisa Methven a * 5 6 7 a Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, Food 8 and Pharmacy, University of Reading, Whiteknights, PO Box 226, Reading, Berkshire RG6 9 6AP, UK. 10 b Institute for Cardiovascular and Metabolic Research (ICMR), University of Reading, 11 Whiteknights, Reading, Berks RG6 6AP, UK 12 13 * Corresponding author at: Department of Food and Nutritional Sciences, University of 14 Reading, Whiteknights, PO Box 226, Reading, Berkshire RG6 6AP, UK. -
Sensory Analysis IV Section 8
OOD AND RUG DMINISTRATION Revision #: 02 F D A Document Number: OFFICE OF REGULATORY AFFAIRS Revision Date: IV-08 ORA Laboratory Manual Volume IV Section 8 05/27/2020 Title: Sensory Analysis Page 1 of 18 Sections in This Document 1. Purpose ....................................................................................................................................2 2. Scope .......................................................................................................................................2 3. Responsibility............................................................................................................................2 3.1. Basic Considerations for Selecting Objective Sensory Analysts .................................... 2 4. Background...............................................................................................................................3 5. References ...............................................................................................................................3 6. Procedure .................................................................................................................................3 6.1. Taste Exercise ...............................................................................................................3 6.1.1. Equipment Needed ..........................................................................................3 6.1.2. Exercise Set Up ...............................................................................................4 -
Sensory Analysis Services Lab
Sensory Analysis Services Lab Witoon Prinyawiwatkul Professor School of Nutrition and Food Sciences Louisiana State University Agricultural Center 2/17/2017 1 School of Nutrition and Food Sciences 2 Education . Ph.D. (Honorary) Agro-Industry Product Development Kasetsart Univ., Thailand (2016) . Ph.D. Food Science &Technology Univ. of Georgia, USA (1996) . M.S. Food Science &Technology Univ. of Georgia, USA (1993) . B.Sc. Agro-Industrial Product Development a minor in Marketing Kasetsart Univ., Thailand (1989) Work Experience .12/1996 -6/2001 Assistant Professor LSU AgCenter .7/2001 -6/2005 Associate Professor LSU AgCenter .7/2005-Now Professor LSU AgCenter .7/2010-Now Horace J. Davis Endowed Professor LSU AgCenter Teaching . Food Product Development . Principles of Sensory Evaluation of Foods International Teaching . Over 80 seminars, short courses, workshops . Product development techniques, sensory sciences, multivariate statistical methods, seafood product utilization, etc. Research Interest . Product Development & Food Quality . Sodium reduction in foods . Sensory Evaluation . Chitosan and its Food Applications . Water solulbe High MW chitosan Refereed Publications & Presentations . 1 book edited . 5 book chapters . 163 refereed publications . 296 scientific presentations Citation All Since 2011 indices Citations 4243 2478 h-index 36 27 i10-index 88 70 . the top 5 articles with 483, 205, 180, 126, and 116 citations, respectively . Google Scholar as of 2-16-2017 7 Source: Thomson et al. / Food Quality and Preference 21 (2010): 1117–1125. 8 Sensory Evaluation Human subjects as instrumentation A scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing. -
Formulation and Sensory Analysis of a Ketogenic Snack to Improve Compliance with Ketogenic Therapy
Formulation and Sensory Analysis of a Ketogenic Snack to Improve Compliance with Ketogenic Therapy Russell J. Owen* College of Agricultural and Life Sciences, University of Florida Limited dietary choices in the ketogenic diet may compromise compliance and reduce overall quality of life, and the low provision of fiber may further diminish quality of life. The purpose of this study was to develop highly acceptable high fiber, ketogenic snacks. Broccoli bites and crab rangoon were developed approximately at a 3.5 to 1 ketogenic ratio. The snacks were formulated using fiber isolates, pea hull fiber, hydroxypropyl methylcellulose and inulin as an alternative breading for frying. Sensory evaluation was carried out by students and staff at the University of Florida to determine the acceptability of overall taste, mouthfeel, and appearance of the snacks. Using a hedonic scaling method, panelists (n=67) determined acceptability, with 1 indicating extreme dislike, and 9 indicating extreme liking. For the broccoli bites, the mean hedonic rankings for overall taste, mouthfeel, and appearance were 6.54 ± 1.78 (mean ± SD), 6.27 ± 1.71, and 5.85 ± 1.73, respectively. For the crab rangoon, the mean hedonic rankings for overall taste, mouthfeel, and appearance were 5.60 ± 1.86, 4.93 ± 2.00, and 5.79 ± 1.78, respectively. In addition, hedonic rankings for the overall taste, mouthfeel, and appearance for the crab rangoon were rated as 6 (like slightly) or higher by 58.2%, 47.8%, and 67.2% of panelists, respectively. Hedonic rankings for the overall taste, mouthfeel, and appearance for the broccoli bites were rated as 6 (like slightly) or higher by 76.1%, 73.1%, and 62.7% of panelists, respectively. -
^Hich Wh ^Eat Fo
DEFlNITION a n d measurement o f m e a t q u a l it y Ki-AUS HOFMANN ^undesanstalt fur Fleischforschung, E.-C.-Baumann-StraSe 20, ^'8650 Kulmbach, Federal Republic of Germany JNTRODUCTION: In the area of meat production and meat science there is hardly a to- P|c which has gained such an importance in the last few years as the term "quality". the other hand we must acknowledge that there is hardly another term being connected so many different conceptions. ^herefore "quality" is very often used in a different sense and with different meanings which ead to a lack of consense or even to confusion. This situation is extremely unsatisfactory and needs to be clarified. ^Ornebody may wonder to see that the definition of meat quality is placed into the analytical Session at this congress. However, it has to be stressed that meat quality as we will see it is lr>deed a matter of analytical measurements. Of course in the latter not only those methods are included which are well known in the classical chemical analysis but all methods available, giving us objective information about the subject "meat" in the widest sense. HISTORICAL APPROACHES: One of the best known and most quoted definitions of quality in connection with meat was given by Hammond (1955): "Quality can best be defi- aed as that which public likes best and for which they are prepared to pay more than ava- |a9e prices". ^iil show you later in this presentation that this interpretation which takes only the aspects Profit into the consideration cannot be accepted for scientific purposes. -