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Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell,...
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Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food

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

Deadline for manuscript submissions: closed (27 September 2024) | Viewed by 9670

Special Issue Editor

Dr. Youngseung Lee

E-Mail Website
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

Special Issue Information

Dear Colleagues,

Both instrumental analyses and human evaluations are employed to assess the appearance, smell, flavor, and physical properties of food. Instrumental analysis employs specialized techniques, including E-nose, E-tongue, E-eye, chromatography, mass spectrometry, and spectroscopy, to objectively measure chemical and physical attributes. However, it may not fully capture sensory perception. Human evaluation involves trained panels or consumers who assess sensory attributes, such as taste, aroma, and texture. This approach provides a holistic understanding of how people perceive food, but can be influenced by subjectivity. Combining both methods offers a comprehensive insight into the sensory characteristics of foods. Instrumental analysis provides precise data, while human sensory evaluation captures the sensory experience, enhancing our understanding of food quality and appeal. This Special Issue welcomes manuscripts that address the recent advancements in evaluating the smell, flavor, and physical properties of food through either instrumental or human evaluation approaches.

Dr. Youngseung Lee
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • instrumental sensory analysis
  • sensory evaluation
  • smell
  • flavor
  • texture
  • physical property
  • consumer
  • e-nose
  • e-tongue
  • e-eye

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Published Papers (6 papers)

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Editorial

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3 pages, 182 KiB  
Editorial
Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food
by Mohammed Saleh and Youngseung Lee
Foods 2023, 12(18), 3453; https://doi.org/10.3390/foods12183453 - 15 Sep 2023
Cited by 8 | Viewed by 3114
Abstract
Instrumental analysis and sensory evaluation are two fundamental approaches used to assess the quality of food products, encompassing attributes such as appearance, smell, flavor, and physical properties [...] Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)

Research

Jump to: Editorial

21 pages, 4998 KiB  
Article
Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds
by Shuxin Ye, Qing Gao, Danxia Shi, Abel Wend-Soo Zongo, Jinsong He and Bin Li
Foods 2024, 13(21), 3453; https://doi.org/10.3390/foods13213453 - 29 Oct 2024
Viewed by 660
Abstract
This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and the water uptake ratio of whole black [...] Read more.
This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and the water uptake ratio of whole black rice (188.29%) was significantly lower compared to that of refined grains (194.05%). Low-field nuclear magnetic resonance (NMR) was further used to monitor the water concentration and distribution of black rice during soaking and cooking. It was found that the bran layers of black rice, as a physical barrier, impeded the water penetration into the kernels for a given soaking and cooking duration. The sensory evaluation conducted by a panel of trained volunteers demonstrated a high score for all sensory attributes in slightly milled black rice, corroborating findings from the taste analyzer. Through correlation analysis of volatile components determined by gas chromatography-mass spectrometry (GC-MS), smell scores in sensory evaluation, and electronic nose response values, 2-pentyl-furan (54.84–12.72 ng/g) and guaiacol (19.39–5.51 ng/g) were found to be the predominant volatile flavor contributors in cooked black rice. Overall, this study provides valuable insight into the intricate relationship between milling degrees and the cooking properties, sensory characteristics, and volatile flavor compounds of Yangxian black rice. Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)
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16 pages, 3126 KiB  
Article
Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses
by Md Shakir Moazzem, Michelle Hayden, Dong-Joo Kim and Sungeun Cho
Foods 2024, 13(20), 3269; https://doi.org/10.3390/foods13203269 - 15 Oct 2024
Viewed by 757
Abstract
In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted [...] Read more.
In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R2) indicated that the e-nose and the e-tongue were highly predictive in their evaluation of the intensities of all the descriptive sensory attributes. Lastly, the concentrations of furaneol, one of the key volatiles imparting a distinct ripe strawberry aroma, were determined using an e-nose to correlate with the intensities of aroma attributes evaluated by the panel. A significant positive Pearson’s correlation coefficient was found with the intensities of overripe aroma. The findings indicate the potential of electronic senses to determine sensory characteristics and their excellent capability to predict the eating quality of strawberries. Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)
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15 pages, 283 KiB  
Article
Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology
by Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Gabriella F. Johnson, Linda S. Barahona-Dominguez, Ainsley P. Jessup, Aeriel D. Belk, Jase J. Ball, Sungeun Cho and Jason T. Sawyer
Foods 2024, 13(5), 811; https://doi.org/10.3390/foods13050811 - 6 Mar 2024
Cited by 1 | Viewed by 1471
Abstract
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use [...] Read more.
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo–Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability. Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)
12 pages, 2807 KiB  
Article
Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic–Mechanical Detection Methods
by Zhendong Cai, Zhenhua Wang, Min Zhang, Aojie Zhang, Guodong Ye, Shan Liang and Xin Ren
Foods 2024, 13(2), 268; https://doi.org/10.3390/foods13020268 - 15 Jan 2024
Viewed by 1451
Abstract
To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force–displacement curves and acoustic spectrograms. The acoustic [...] Read more.
To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force–displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles’ structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food. Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)
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17 pages, 2003 KiB  
Article
Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System
by Juhee Kim, Yoon Hyuk Chang and Youngseung Lee
Foods 2023, 12(24), 4390; https://doi.org/10.3390/foods12244390 - 6 Dec 2023
Viewed by 1254
Abstract
This study investigated the impact of NaCl on the physical properties of cornstarch–methyl cellulose (CS–MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS–MC mixtures (liquid-based), [...] Read more.
This study investigated the impact of NaCl on the physical properties of cornstarch–methyl cellulose (CS–MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS–MC mixtures (liquid-based), whereas a more stable and robust structure was observed for the rice-flour-added gels (solid-based) with the addition of NaCl. The interference of NaCl with the CS-MS blend’s ability to form a stable gel network resulted in a thinner consistency, as the molecules of the CS-MS blend may not bind together as effectively. On the contrary, NaCl showed the potential to enhance the protein network within CS–MC gels prepared with rice flour, thereby contributing to an augmentation in the stability or firmness of the cooked gels. Careful utilization of NaCl to optimize the physical properties of the CS–MC blends, as well as the gels based on rice flour, should be performed. Full article
(This article belongs to the Special Issue Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor and Physical Properties of Food)
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