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Recent Developments in Evaluation of Sensory and Physical Properties of Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 41756

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Special Issue Editors

Dr. Youngseung Lee

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Guest Editor

Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
Interests: sensory evaluation; food texture and rheology; food processing (meat and agricultural products)
Special Issues, Collections and Topics in MDPI journals

Dr. Yoon Hyuk Chang

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Guest Editor

Department of Food and Nutrition, Kyung Hee University, Seoul, South Korea
Interests: polysaccharide; encapsulation; hydrocolloid; rheology; synbiotics

Special Issue Information

Dear Colleagues,

Of the determinants of eating quality, it is well established that the sensory and physical properties of foods are two of the most important factors dictating consumer eating satisfaction. Sensory properties including color, flavor, and texture are major factors affecting quality perception and consumer palatability of foods. Such physical properties as thermal, mechanical, and rheological properties are intrinsically accounted for in the composition and structure of foods and are important parameters in determining product quality. The achievement of ideal sensory and physical properties is consequently an essential process for success in new product development. A comprehensive understanding of how the sensory and physical properties of foods are related should be accordingly warranted. This Special Issue would welcome any manuscripts that deal with recent findings in evaluating the sensory and physical properties of foods.

Dr. Youngseung Lee
Dr. Yoon Hyuk Chang
Guest Editors

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Keywords

Sensory evaluation
Consumer preference
Physical property
Food texture
Food rheology
New product development

Published Papers (13 papers)

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19 pages, 16212 KiB

Open AccessArticle

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

by U-hui Kwon and Yoon Hyuk Chang

Foods 2022, 11(2), 242; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020242 - 17 Jan 2022

Cited by 11 | Viewed by 2956

Abstract

The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. In the steady shear rheological analysis, it was found that the values of apparent viscosity (η_a, 100) and consistency index (K) of emulsions were significantly increased by increasing the concentrations of ERCA. Oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did not appear in oleogel prepared with 0% ERCA, were observed at 3300–3400 cm⁻¹ and 1018 cm⁻¹, respectively, in oleogels prepared with ERCA. With the increase in ERCA concentrations in oleogels, oil loss values were significantly decreased. In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G′), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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14 pages, 4986 KiB

Open AccessArticle

Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration

by Donghyeon Lee and Byoungseung Yoo

Foods 2022, 11(1), 73; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010073 - 29 Dec 2021

Cited by 4 | Viewed by 1693

Abstract

Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration. Subsequently, changes in the characteristics of the GG powders were evaluated by using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), particle size distribution (PSD) analysis, and rheological and dispersibility measurements. SEM images and FTIR spectra revealed surface morphology changes and structural modification, respectively, in the original GG powder after FBA, although the changes observed in FTIR spectra were only slightly dependent on sucrose concentration at low concentrations (0–20%). XRD patterns confirmed that the crystallinity of the GG powder was affected by FBA, but not greatly so by binder concentration. The PSD results showed that the GG particle size was increased by FBA and there was a clear relationship between sucrose concentration (10–30%) and mean particle size. The rheological behavior and dispersibility of GG (properties that are known to be affected by the structure of a powder) were also influenced by sucrose concentration. To sum up, FBA and the concentration of sucrose binder used can serve as factors for modifying GG powder. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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9 pages, 1559 KiB

Open AccessArticle

Relationship between Syringe Flow Measurements and Viscosity of Nectar-Thick Beverages for Dysphagia Management

by Yulim Jeong, Woobin Lim and Byoungseung Yoo

Foods 2021, 10(9), 1981; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10091981 - 25 Aug 2021

Cited by 4 | Viewed by 2572

Abstract

Commercial cold beverages thickened with a xanthan gum (XG)-based food thickener were examined at different thickness levels by using the simple, cost-effective syringe flow test (SFT) developed by the International Dysphagia Diet Standardization Initiative (IDDSI). We prepared cold thickened beverage (CTB) samples with different thickener concentrations and measured them by extrapolating the viscosity range (51–350 mPa·s) for nectar-like consistency. CTBs were also measured via the line-spread test (LST), and the flow distance value (cm) by LST and the volume remaining (mL) in the syringe by SFT was correlated with the apparent viscosity (η_a,₅₀). Plots comparing η_a,₅₀ with SFT or LST values showed good exponential relationships between the measurements. The SFT showed a better relationship (R² = 0.928) than LST (R² = 0.825), indicating that the former can predict the viscosity better in the range for nectar-like consistency. In particular, the SFT showed a significant difference (R² = 0.964) compared to the LST (R² = 0.709) for thickened protein-based beverages. These results suggest that the SFT using the IDDSI methodology is a more suitable instrument than the LST for accurately evaluating the viscosity of XG-based CTBs with nectar-like consistency. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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14 pages, 1491 KiB

Open AccessArticle

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

by Mi-Ran Kim, JeongAe Heo, Sang Sook Kim, Eui-Cheol Shin, Chang Guk Boo and Han Sub Kwak

Foods 2021, 10(8), 1958; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081958 - 22 Aug 2021

Cited by 1 | Viewed by 2650

Abstract

This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting sensory perception and consumer acceptability. Ultrafiltration (UF), CSM-ultrafiltration (CU), alumina nanofiber (AN), and reverse osmosis (RO) filters were used for a point-of-use water treatment system with a pre-carbon filter (PR) and post-carbon filter (PO). Filters efficiently removed VOCs, which could negatively affect the sensory perception of water. The total VOC concentration of tap water (TW) (14.97 µg/Kg) was reduced by 70% by the PR, 75.3–88.7% by the PR-main filter, and >97% by the PR-RO-PR. Using the polarized sensory position test, the subjects clearly discriminated TW from the samples; however, most of the purified water was not. The difference in the mean ratings of consumer acceptability among the purified samples was <1 except for PR-RO-PO in consumer testing. These results suggested that although there are differences in the capability of different filter types to eliminate minerals, anions, and VOCs, overall consumers did not identify sensory differences among them, and demonstrated similar consumer acceptability of the purified water produced. Simply applying a pre-carbon filter for TW treatment is enough to minimize VOCs, which negatively influence consumer acceptability. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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16 pages, 1138 KiB

Open AccessArticle

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

by Sanghyeok Lee, Han Sub Kwak, Sang Sook Kim and Youngseung Lee

Foods 2021, 10(8), 1895; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081895 - 16 Aug 2021

Cited by 9 | Viewed by 3282

Abstract

This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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15 pages, 9022 KiB

Open AccessArticle

Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration

by Donghyeon Lee, Gyeongeon Min, Wooseok Roh and Byoungseung Yoo

Foods 2021, 10(6), 1387; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061387 - 16 Jun 2021

Cited by 6 | Viewed by 2612

Abstract

Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D₅₀) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D₅₀ and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D₅₀ and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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20 pages, 1581 KiB

Open AccessArticle

Comparison of Home Use Tests with Differing Time and Order Controls

by Nahyung Lee and Jeehyun Lee

Foods 2021, 10(6), 1275; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061275 - 03 Jun 2021

Cited by 7 | Viewed by 2761

Abstract

Consumer tests are classified in terms of the location of testing as laboratory tests or central location tests (CLTs) and home use tests (HUTs). CLT is generally used in sensory tests due to the ease of test control, whereas HUT has higher validity because of real consumption. However, the lack of test control in HUT is a major issue. In order to investigate the error occurrence and efforts required to minimize errors, three groups of tests were designed differing time and order control and evaluation was conducted using six snacks with texture differences. Errors related to time, order, and consumer or sample number were higher for more controlled conditions, however, most errors were recoverable using identification information except for cases of no response. Additionally, consumers preferred to consume all snacks in the evening at home, which differed from the typical 9 a.m. to 6 p.m. evaluation time in CLT. However, the timing differed for consumers with self-reported snacking time. The research title that included the term ‘home’ might have influenced the participants’ choice of location for evaluation. Overall, there was no significant difference between the results of groups despite different time and order controls, which could increase the applicability of HUT. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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20 pages, 3624 KiB

Open AccessArticle

The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

by Katarzyna Świąder, Anna Florowska and Zuzanna Konisiewicz

Foods 2021, 10(6), 1242; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061242 - 29 May 2021

Cited by 7 | Viewed by 2928

Abstract

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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14 pages, 1819 KiB

Open AccessArticle

Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development

by Attila Gere, Dávid Bajusz, Barbara Biró and Anita Rácz

Foods 2021, 10(5), 1123; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051123 - 19 May 2021

Cited by 1 | Viewed by 2517

Abstract

Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures seem to be a natural choice for their evaluation. This work aims to define the discrimination ability of CATA participants by calculating the consensus values of 44 binary similarity measures. The proposed methodology consists of three steps: (i) calculating the binary similarity values of the assessors, sample pair-wise; (ii) clustering participants into good and poor discriminators based on their binary similarity values; (iii) performing correspondence analysis on the CATA data of the two clusters. Results of three case studies are presented, highlighting that a simple clustering based on the computed binary similarity measures results in higher quality correspondence analysis with more significant attributes, as well as better sample discrimination (even according to overall liking). Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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12 pages, 1210 KiB

Open AccessArticle

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

by Jookyeong Lee, Changguk Boo, Seong-jun Hong and Eui-Cheol Shin

Foods 2021, 10(5), 972; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050972 - 29 Apr 2021

Cited by 3 | Viewed by 2230

Abstract

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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28 pages, 4358 KiB

Open AccessArticle

Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries

by Denis Richard Seninde and Edgar Chambers IV

Foods 2021, 10(4), 702; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040702 - 25 Mar 2021

Cited by 1 | Viewed by 2409

Abstract

Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they apply. With Rate All Statements (RATING), a widely used standard format for testing, consumers are asked to rate all terms or statements according to how much they apply. Little is known of how the RATA and RATING question formats compare in terms of aspects such as attribute discrimination and sample differentiation. An online survey using either a RATA or RATING question format was conducted in five countries (Brazil, China, India, Spain, and the USA). Each respondent was randomly assigned one of the two question formats (n = 200 per country per format). Motivations for eating items that belong to five food groups (starch-rich, protein-rich, dairy, fruits and vegetables, and desserts) were assessed. More “apply” responses were found for all eating motivation constructs within RATING data than RATA data. Additionally, the standard indices showed that RATING discriminated more among motivations than RATA. Further, the RATING question format showed better discrimination ability among samples for all motivation constructs than RATA within all five countries. Generally, mean scores for motivations were higher when RATA was used, suggesting that consumers who might choose low numbers in the RATING method decide not to check the term in RATA. More investigation into the validity of RATA and RATING data is needed before use of either question format over the other can be recommended. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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Review

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21 pages, 654 KiB

Open AccessReview

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

by Charlotte Vinther Schmidt and Ole G. Mouritsen

Foods 2022, 11(17), 2559; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172559 - 24 Aug 2022

Cited by 3 | Viewed by 2347

Abstract

Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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19 pages, 331 KiB

Open AccessReview

Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review

by Shilpa S. Samant, Philip Glen Crandall, Sara E. Jarma Arroyo and Han-Seok Seo

Foods 2021, 10(11), 2599; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112599 - 27 Oct 2021

Cited by 13 | Viewed by 9289

Abstract

Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. This review summarized the current state of flavor enhancers used in the pet food industry and their influence on food palatability from both animal and human standpoints. Full article

(This article belongs to the Special Issue Recent Developments in Evaluation of Sensory and Physical Properties of Foods)

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