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Agriculture
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Sensory Analysis and Evaluation of Agricultural Products
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Sensory Analysis and Evaluation of Agricultural Products

A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Product Quality and Safety".

Deadline for manuscript submissions: closed (10 April 2023) | Viewed by 14624

Special Issue Editor

Dr. Maria Teresa Frangipane

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Guest Editor
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
Interests: sensory analysis; quality evaluation; antioxidants; foods; extra virgin olive oil; postharvest; fresh-cut fruit and vegetables; polyphenols; dried fruit (almonds, hazelnuts); chestnut quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sensory analysis is considered a scientific discipline, thanks to which the sensorial characteristics of products can be quantified and qualitatively characterized by human sensory organs. Here, the human being acts as a measuring instrument, comparable to other laboratory devices. However, no instrument, not even the most sophisticated, can replace the human senses in the recognition of positive and negative attributes in products. Research in sensory analysis is an integral part of the quality chain “from field to fork” of various agricultural products, considering the postharvest storage as well. The sensory profile provides important information both on the influence of some production processes on quality properties and on what factors significantly influence consumer acceptance.

This Special Issue concentrates on the importance of the sensory evaluation of agricultural products in determining their quality. This Issue will include interdisciplinary studies related to the sensory analysis of agricultural products that may involve chemistry, biology, nutritional science, food technology and post-harvest. Research works may address the analysis of the sensory characteristics of specific agricultural products, the study of the qualities to be enhanced or the defects to be corrected in a product; or the verification of the product shelf life. All types of articles, such as original research articles and reviews, are welcome.

Dr. Maria Teresa Frangipane
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agriculture is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory analysis
  • agricultural products
  • quality evaluation
  • sensory profile
  • organoleptic characteristics
  • panel test
  • consumer preferences
  • product improvement
  • Quantitative Descriptive Analysis (QDA)
  • lexicon for sensory evaluation

Published Papers (6 papers)

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Research

19 pages, 1656 KiB  
Article
Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit
by Nico Lippi, Elisa Senger, Saila Karhu, Bruno Mezzetti, Marta Cianciabella, Beatrice Denoyes, Duygu Ayvaz Sönmez, Marina Fidelis, Edoardo Gatti, Monika Höfer, Nesibe Ebru Kafkas, Luca Mazzoni, Susan McCallum, Klaus Olbricht, Saverio Orsucci, Sonia Osorio, Dora Pinczinger, Stefano Predieri, Susanna Rokka, José Federico Sánchez-Sevilla, Gianluca Savini, Carmen Soria, Björn Usadel, Paolo Zucchi and Medoro Chiaraadd Show full author list remove Hide full author list
Agriculture 2023, 13(2), 314; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture13020314 - 28 Jan 2023
Cited by 2 | Viewed by 2306
Abstract
A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexicon is necessary to ensure the consistency of [...] Read more.
A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexicon is necessary to ensure the consistency of sensory evaluations when tests are conducted across countries and/or with international panelists. This study aimed to develop a reference multilingual lexicon for raspberry (Rubus idaeus L.) and blueberry (Vaccinium corymbosum L.) to perform comparative sensory tests through panels operating in different countries using their native language. Attributes were collected from state-of-the-art literature and integrated with a detailed description of the sensory stimulus associated with each term. A panel of sensory judges was trained to test lexicon efficacy. After training, panelists evaluated three cultivars of blueberry and raspberry through RATA (Rate All That Apply), which allowed missing attributes to be excluded while rating those actually present. Results showed the discerning efficacy of the lexicon developed can be a valuable tool for planning sensory evaluations held in different countries, opening up further possibilities to enrich blueberry and raspberry descriptor lists with emerging terms from local experience and evaluations of berry genotypes with peculiar traits. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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21 pages, 6458 KiB  
Article
Multi-Index Grading Method for Pear Appearance Quality Based on Machine Vision
by Zeqing Yang, Zhimeng Li, Ning Hu, Mingxuan Zhang, Wenbo Zhang, Lingxiao Gao, Xiangyan Ding, Zhengpan Qi and Shuyong Duan
Agriculture 2023, 13(2), 290; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture13020290 - 25 Jan 2023
Cited by 2 | Viewed by 1777
Abstract
The appearance quality of fruits affects consumers’ judgment of their value, and grading the quality of fruits is an effective means to improve their added value. The purpose of this study is to transform the grading of pear appearance quality into the classification [...] Read more.
The appearance quality of fruits affects consumers’ judgment of their value, and grading the quality of fruits is an effective means to improve their added value. The purpose of this study is to transform the grading of pear appearance quality into the classification of the categories under several quality indexes based on industry standards and design effective distinguishing features for training the classifier. The grading of pear appearance quality is transformed into the classification of pear shapes, surface colors and defects. The symmetry feature and quasi-rectangle feature were designed and the back propagation (BP) neural network was trained to distinguish standard shape, apical shape and eccentric shape. The mean and variance features of R and G channels were used to train support vector machine (SVM) to distinguish standard color and deviant color. The surface defect area was used to participate in pear appearance quality classification and the gray level co-occurrence matrix (GLCM) features of defect area were extracted to train BP neural network to distinguish four common defect categories: tabbed defects, bruised defects, abraded defects and rusty defects. The accuracy rates of the above three classifiers reached 83.3%, 91.0% and 76.6% respectively, and the accuracy rate of pear appearance quality grading based on grading rules was 80.5%. In addition, the hardware system prototype for experimental purpose was designed, which have certain reference significance for the further construction of the pear appearance quality grading pipeline. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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20 pages, 25358 KiB  
Article
Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples
by Yiwei Shao, Yiting Yuan, Yanmei Xi, Tong Zhao and Nasi Ai
Agriculture 2023, 13(1), 205; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture13010205 - 13 Jan 2023
Cited by 3 | Viewed by 2874
Abstract
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf life. The three homogenization pressures used in this work [...] Read more.
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf life. The three homogenization pressures used in this work were 0, 150, and 300 bar. The three homogenization times were 40 s, 56 s, and 60 s respectively. The sensory quality and stability of pasteurized milk after storage for 8, 72, and 168 h were investigated by sensory description experiment, electronic nose technology, and physical properties (such as stability, color, and particle size). The results showed that, at the same storage time, different homogenization pressures had prominent effects on the creamy, milk, fat, and fresh milk flavors of pasteurized milk, together with different effects on the stability of pasteurized milk. The pasteurized milk samples stored for 8 h under the three homogenization pressures had a good fresh milk flavor, and its strong fat flavor affected the taste. The pasteurized milk samples stored for 72 h under 150-bar homogenization pressure had uniform texture, excellent milk flavor, and delicious taste, and the stability of milk reached the best state. Pasteurized milk samples stored for 168 h under three homogenization pressures had increased metallic, sour, and salty tastes in varying degrees, affecting the flavor quality and stability of milk. In short, the organoleptic quality and stability of pasteurized milk samples stored for 72 h under 150-bar homogenization pressure (ML72) were the most optimal. The results provide a scientific theoretical basis for improving product organoleptic quality and stability, which may inspire a new production strategy to innovate pasteurized milk product. This study examined the impact of different homogenization pressures (0, 150, and 300 bar) on the organoleptic quality and stability of pasteurized milk during shelf life (8, 72, and 168 h). Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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14 pages, 3094 KiB  
Article
Development of Sensory Lexicon for Edible Jellyfish
by Antonella Leone, Stefania De Domenico, Chiara Medoro, Marta Cianciabella, Giulia Maria Daniele and Stefano Predieri
Agriculture 2022, 12(11), 1842; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture12111842 - 03 Nov 2022
Cited by 2 | Viewed by 1747
Abstract
In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, [...] Read more.
In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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10 pages, 11715 KiB  
Article
Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging
by Riccardo Massantini, Mariateresa Cardarelli and Maria Teresa Frangipane
Agriculture 2022, 12(11), 1818; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture12111818 - 31 Oct 2022
Cited by 1 | Viewed by 1294
Abstract
To maintain the shelf life of fresh-cut zucchini flowers, low temperatures and wrapping with plastic film have been used. In this study, storage at 5 °C for 8 days has been studied, using polyester (an oxygen permeability reduction of 63%) and low-density polyethylene [...] Read more.
To maintain the shelf life of fresh-cut zucchini flowers, low temperatures and wrapping with plastic film have been used. In this study, storage at 5 °C for 8 days has been studied, using polyester (an oxygen permeability reduction of 63%) and low-density polyethylene (LDPE) with an oxygen permeability reduction of 24%. In addition, the novelty was investigating the possibility of introducing washing into the process, a rather difficult operation given the high sensitivity of this product to handling. The washing of flowers could ease the consumption of fresh-cut zucchini flowers as they are ready-to-use. The following measurements were carried out: respiration rate, color, firmness, pH, and sensory analysis. The findings showed the polyester film allows the best conservation, representing a barrier to gas diffusion and maintaining an atmosphere rich in CO2 and poor in O2. The flowers kept a better texture than those wrapped in LDPE. Using polyester film packaging, sensorial and structural characteristics were maintained for a longer period, and the aspect of the ready-to-use fresh-cut zucchini flowers was satisfying until day 5. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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17 pages, 1435 KiB  
Article
Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese
by Masooma Munir, Muhammad Nadeem, Barkat Ali, Muhammad Sultan, Rabia Kanwal, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni, Maged B. Alnofeai and Samy F. Mahmoud
Agriculture 2022, 12(5), 577; https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture12050577 - 20 Apr 2022
Cited by 4 | Viewed by 2395
Abstract
Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and [...] Read more.
Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and sensory properties of milk and cheese was investigated. Samples of treated and untreated milk and cheese were analyzed for volatile compounds (including aldehydes, ketones, alcohols, fatty acids, and hydrocarbons). Significant variation was observed, and the results of sensory evaluation showed that cheese prepared from HPP and US-1 (21 J/g) secured higher sensory scores when compared to cheese prepared from US-2 (41 J/g), MW treatment, and the control. Variations in volatile profiles of milk and cheese were also evident according to the treatment process i.e., dodecanoic acid, octanoic acid, heptanoic acid, and nonanoic acid. Valeric acid was present only in US-1- (21 J/g) and US-2- (41 J/g) treated cheese, which is responsible for burnt and metallic flavors in milk and cheese. Butanoic acid, heptanal, heptanone, and butanediol were present in HPP, while ethyl butanoate, decanone, and 2,3-butanedione were present in microwave-treated milk. In a nutshell, the results of volatile compounds and sensory scores of cheeses are analogous, which shows that ultrasonication with high power output has some drawback because of the burnt and metallic flavor. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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