• Title, Summary, Keyword: Sensory Analysis

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Capability Analysis of Sensory Quality of Jajang Sauce

  • Imm, Bue-Young;Lee, Ji-Hye;Yeo, Ik-Hyun
    • Food Science and Biotechnology
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    • v.18 no.3
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    • pp.745-748
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    • 2009
  • Sensory quality variations of jajang sauce were monitored by the $\bar{X}-chart$ and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the $\bar{X}-chart$ of each sensory attributes.

Sensory Analysis of Milk and Milk Products (우유 및 유제품의 관능분석)

  • Kang, Shin-Ho
    • Journal of Dairy Science and Biotechnology
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    • v.27 no.2
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    • pp.37-41
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    • 2009
  • Sensory analysis of milk and milk products is widely appreciated, and there is a demand for experts with these skills in the dairy industry. To this end, it is important to understand the basic principles of sensory analysis and impart training to facilitate the development of dairy food industry. This paper addresses the ISO 22935/IDF 99 guidelines on the methodology of sensory analysis of milk and milk products, training procedures and monitoring of selected assessors, and criteria for sampling and preparation of dairy samples and their assessment.

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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

  • Choe, Jee-Hwan;Choi, Mi-Hee;Rhee, Min-Suk;Kim, Byoung-Chul
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.7
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    • pp.1029-1036
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    • 2016
  • This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

Meta-analysis on the Effects of Sensory Stimulation of Preterm Infants (미숙아에 대한 감각자극 효과에 관한 메타분석)

  • Kim Eun-Joo
    • Child Health Nursing Research
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    • v.9 no.2
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    • pp.131-139
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    • 2003
  • Purpose: This study was meta-analysis study that it was to analyze the effect of sensory stimulation on preterm infants. Method: The sample of this study is 18 researches of selected by criteria. The conclusion of study was that sensory stimulation of preterm infants is effective. Result: Most large effect size was Katz(1991)'s study(d=1.96), small effect size was Caine(1991), s(d=0.37). Especially multimodal sensory stimulation(d=1.2) was more effective than unimodal sensory stimulation(0.53). Also behavioral variable of preterm infans was most sensitivity indicator. Conclusion: According to the result, the study on sensory stimulation should be research according to the gestational age and birth weight of preterm infants. In addition, the feasible sensory intervention should be develop.

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Sensory Characteristics of Rice Confections by Descriptive Analysis (묘사분석을 이용한 쌀 과자의 관능적 특성 연구)

  • Jung, Daeun;Yang, Jeong Eun;Chung, Lana
    • Journal of the Korean Society of Food Culture
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    • v.31 no.1
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    • pp.105-110
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    • 2016
  • The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

Statistical approach for development of objective evaluation method on tobacco smoke

  • Hwang, Keon-Joong;Rhee, Moon-Soo;Ra, Do-Young
    • Journal of the Korean Society of Tobacco Science
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    • v.22 no.2
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    • pp.184-189
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    • 2000
  • This study was conducted to develop the objective evaluation method for tobacco smoke. The evaluation was carried out by using the data of cut or blended tobacco components, smoke components, electric nose system (ENS), and sensory test. By using the statistical methods, such as cluster analysis, discriminant analysis, factor analysis, correlation analysis, and multiple regression analysis, the relationship among the data of tobacco, smoke, ENS, and sensory evaluation was studied. By the results of cluster analysis, the data from smoke analysis by GC and ENS were able to select the difference of tobacco leaf characteristics. As the results of discriminant analysis, grouping by the components of tobacco leaves and smoke was possible and the results of GC analysis of smoke could be used for discrimination of tobacco leaves. In the results of factor analysis, nicotine, tar, CO, puff No and pH in the smoke were the factors effecting on the tobacco leaf characteristics. From the correlation analysis, aroma, taste, irritation, and smoke volume of sensory test had high relation to tar, p-cresol threonolatone, levoglucosane, and quinic acid- ${\gamma}$ -lactone of smoke. The ENS data showed high efficiency for discriminant analysis and cluster analysis, but it was not good for factor analysis, and correlation analysis. It was possible to estimate tobacco leaves and their blending characteristics by the analytical data of tobacco leaves, smoke, ENS, and sensory test results. By the multiple regression analysis, some correlation among selected chemical components and sensory evaluation were found. This study strongly indicated that the some chemical analysis data was available for the objective evaluation of tobacco sensory attributes.

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Sensory Difference Testing: The Problem of Overdispersion and the Use of Beta Binomial Statistical Analysis

  • Lee, Hye-Seong;O'Mahony, Michael
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.494-498
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    • 2006
  • An increase in variance (overdispersion) can occur when a binomial statistical analysis is applied to sensory difference test data in which replicate sensory evaluations (tastings) and multiple evaluators (judges) are combined to increase the sample size. Such a practice can cause extensive Type I errors, leading to serious misinterpretations of the data, especially when traditional simple binomial analysis is applied. Alternatively, the use of beta binomial analysis will circumvent the problem of overdispersion. This brief review discusses the uses and computation methodology of beta binomial analysis and in practice evidence for the occurrence of overdispersion.

Cross-Cultural Comparison of Sensory Characteristics of Makgeolli (Korean rice wine) by Japanese and Korean Panels (막걸리의 교차문화적 관능 특성 연구)

  • Yang, Jeong Eun;Choi, Jun Bong;Chung, Lana
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.5
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    • pp.529-543
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    • 2014
  • The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage (복분자 음료의 이화학적 특성 및 묘사적 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.21 no.2
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    • pp.363-375
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    • 2012
  • The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

A Study on Sensory Properties of Backsulgi using Dry Non-Glutinous Rice Flour

  • Park, Young Mi;Yoon, Hye Hyun
    • Culinary science and hospitality research
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    • v.20 no.5
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    • pp.34-42
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    • 2014
  • The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.