Browsing by Subject "generic descriptive analysis"
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(2022)Herbs are valued for culinary and health purposes and their metabolism and chemical composition can be influenced with LED lighting. This Master’s Thesis aimed to study how different spectra (green, blue, and white light) affect the sensory properties of hydroponically grown dill (Anethum graveolens L.) and coriander (Coriandrum sativum). The hypothesis was that green light produces more soapy and musty flavours in coriander, whereas blue light produces more citrus and typical coriander-like flavours. For dill the hypothesis was that blue and green light treatments produce stronger flavours compared to white light. A generic descriptive analysis method was chosen, and trained panels created sensory profiles for three light treatment and one commercial coriander and dill samples. Intensities of smell, taste and flavour attributes were evaluated using a line scale (0 = not at all to 10 = extremely) in three replicates. Study was conducted during the COVID-19 pandemic in the sensory laboratory conditions (ISO 8589). One-way ANOVA showed that light treatments had only slight impact on the sensory profiles of coriander and dill. In coriander blue light produced significantly lower lemon odour intensity compared to green light treatment. In dill total odour intensity was significantly lower in blue light sample compared to white light and commercial samples. Otherwise, one-way ANOVA did not show significant differences between samples. However, principal component analysis (PCA) implied that samples differed. Two-way ANOVA results showed that neither panel worked uniformly and deviation among intensity scores was observed. Herb samples proved to be rather difficult to evaluate and more extensive training could have improved panel’s performance. In future consumer study could be performed to study if spectrum affects the hedonic response to these herbs.
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(2021)High moisture extrusion (HME) can be used to create meat-like structures in plant-protein-based products. This study aimed to describe sensory and textural properties of minced-meat-like products made from a legume ingredient and a plant fibre concentrate using HME. Extrudates with two different ratios of the ingredients, both with and without added hydrocolloid, were produced for the study. Sensory profiling (n = 9) was conducted as generic descriptive analysis (GDA). Instrumental texture profile analysis (TPA) as well as a consumer study (n = 55) were done to complement the data. GDA attributes, TPA parameters and consumers’ hedonic responses were compared, and connections were studied. Also, TPA results were compared to those from sensory analysis, aiming to find connections between instrumentally and sensorially measured parameters. The dry ingredient ratio clearly affected hedonic responses, while the effect of added hydrocolloid was smaller. Several descriptive sensory attributes, such as bitterness, gumminess, cohesiveness and stickiness, were related to the hedonic responses to smell, texture and taste. Plant fibre concentrate content was also clearly linked to these descriptive attributes. Samples perceived as gummy, cohesive, less bitter and less sticky got higher hedonic responses, but TPA parameters could predict neither GDA attributes nor hedonic responses. The results of this study showed that certain ingredients have a clear impact on sensory attributes and therefore hedonic responses of the final products. To further improve the consumer acceptance, pre-processing of the ingredients could be studied. To explain the differences in textural properties, more research on the molecular level assembly of specifically fibres and carbohydrates in the matrix is needed.
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