Bottled mineral water: classic and temporal descriptive sensory analysis associated with liking
作者： Marcelo H.S. Pacheco , Erick Almeida Esmerino , Carla S.C. Capobiango , Adriano G. Cruz , Ludmila Salerno Leddomado
关键词: Sweet taste 、 Food science 、 Mathematics 、 Sensory profile 、 Quantitative Descriptive Analysis 、 Taste 、 Sensory analysis 、 Dynamic monitoring 、 Mineral water 、 Metallic taste
摘要: Purpose The purpose of this paper is to determine the classic (static) and dynamic sensory profile different bottled mineral water samples, evaluate consumer’s liking products. Design/methodology/approach Classic quantitative descriptive analysis (QDA) temporal dominance sensations (TDS) were applied four brands products was evaluated by consumers. Findings The dissolved concentration highly correlated influences samples in a substantial way. The higher content, lowest liking. Refreshing, residual plastic taste, musty, metallic medicine taste viscosity relevant attributes differentiation through static evaluation, while refreshing dominant monitoring. Some information might have been lost nature TDS method, based on concept. Sweet contributed positively musty negatively acceptance. Originality/value This demonstrated that can be used as complementary tool QDA, contributing deeper comprehension differences among even with low differences, such water.
sci-hub.se 参考文章(46)
Helle Marcussen, Peter E. Holm, Hans Chr.B. Hansen, Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water Comprehensive Reviews in Food Science and Food Safety. ,vol. 12, pp. 333- 352 ,(2013) , 10.1111/1541-4337.12015
Gail Vance Civille, Morten C. Meilgaard, B. Thomas Carr, Sensory Evaluation Techniques ,(1987)
Laura Lorido, Sonia Ventanas, Tolga Akcan, Mario Estévez, Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat Food Chemistry. ,vol. 196, pp. 1310- 1314 ,(2016) , 10.1016/J.FOODCHEM.2015.10.092
M.V. Galmarini, R. Symoneaux, M. Visalli, M.C. Zamora, P. Schlich, Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum Food Quality and Preference. ,vol. 48, pp. 274- 282 ,(2016) , 10.1016/J.FOODQUAL.2015.10.006
E.A. Esmerino, J.A. Paixão, A.G. Cruz, L. Garitta, G. Hough, H.M.A. Bolini, Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse. Journal of Dairy Science. ,vol. 98, pp. 7544- 7551 ,(2015) , 10.3168/JDS.2015-9651
M. Devezeaux de Lavergne, F. van de Velde, M.A.J.S. van Boekel, M. Stieger, Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception Food Hydrocolloids. ,vol. 49, pp. 61- 72 ,(2015) , 10.1016/J.FOODHYD.2015.02.037
Ledicia Rey-Salgueiro, Aitana Gosálbez-García, Concepción Pérez-Lamela, Jesús Simal-Gándara, Elena Falqué-López, Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties Food Chemistry. ,vol. 141, pp. 625- 636 ,(2013) , 10.1016/J.FOODCHEM.2013.02.093
Karima A. Moussaoui, Paula Varela, Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference. ,vol. 21, pp. 1088- 1099 ,(2010) , 10.1016/J.FOODQUAL.2010.09.005
N. Pineau, P. Schlich, S. Cordelle, C. Mathonnière, S. Issanchou, A. Imbert, M. Rogeaux, P. Etiévant, E. Köster, Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity Food Quality and Preference. ,vol. 20, pp. 450- 455 ,(2009) , 10.1016/J.FOODQUAL.2009.04.005
Stefan Platikanov, Veronica Garcia, Ignacio Fonseca, Elena Rullán, Ricard Devesa, Roma Tauler, Influence of minerals on the taste of bottled and tap water: a chemometric approach. Water Research. ,vol. 47, pp. 693- 704 ,(2013) , 10.1016/J.WATRES.2012.10.040