Classification of cocoa beans based on their fluorescent fingerprint to predict sensory poles of chocolates?

Natures and quantities of aroma compounds present in chocolate vary according to several criteria such as the origin and the variety of cocoa beans, the cocoa post-harvest treatment and the process of manufacturing chocolate. These organoleptic qualities are evaluated through sensory evaluation. This method enable to define the sensory profiles of chocolates and then their belonging to a sensory pole. Could a classification of merchantable cocoa beans based on their fluorescent fingerprint be an alternative to predict sensory poles of chocolate? The objective of our study was to develop a chemometric model obtain with fluorescent fingerprint. To do this, 3D spectral analyses were performed at 20°C by Front Face Fluorescence Spectroscopy (FFFS) on refined cocoa powder samples (N=208). All of them were analyzed following similar operating conditions. At the same time, a sensory analysis was performed on the corresponding dark chocolates, prepared by and standardized and controlled fabrication process. The prediction model was developed on the 208 samples divided into the four sensory poles, and validated by a set of 50 samples. The prediction error was around 30%. To interpret the data, preprocessing of signals and cleaning of non-informative areas (Rayleigh scattering) was carried out. Subsequently, a multiway exploratory analysis (PARAFAC) was carried out to determine the discriminant wavelengths in the distribution of classes. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed on spectral data to identify sensory pole separation and to elaborate chemometric model. As a result, analysis of fluorescent fingerprints enabled to reach a reliable distribution of cocoa beans according to the sensory pole of chocolate

The use of analysis of variance and three-way factor analysis methods for studying the quality of a sensory panel

In sensory analysis a panel of assessors evaluate a collection of samples/products with respect to a number of sensory characteristics. Assessments are collected in a threeway data matrix crossing products, attributes and assessors. The main objective of the experiment is to evaluate products. However, the performance of each assessor and of the panel as a whole is of crucial importance for a successful analysis. At this aim univariate analysis for each sensory attribute as well as multi-way analysis considering all directions of information are usually performed. The present work studies the quality of a panel using both methods. The basic idea is to compare results and investigate relations between the two different analytical approaches

Random sensory networks: a delay in analysis

A fundamental function performed by a sensory network is the retrieval of data gathered collectively by sensor nodes. The metrics that measure the efficiency of this data collection process are time and energy. In this paper, we study via simple discrete mathematical models, the statistics of the data collection time in sensory networks. Specifically, we analyze the average minimum delay in collecting randomly located/distributed sensors data for networks of various topologies when the number of nodes becomes large. Furthermore, we analyze the impact of various parameters such as size of packet, transmission range, and channel erasure probability on the optimal time performance. Our analysis applies to directional antenna systems as well as omnidirectional ones. This paper focuses on directional antenna systems and briefly presents results on omnidirectional antenna systems. Finally, a simple comparative analysis shows the respective advantages of the two systems

Perception of surface stickiness in different sensory modalities: an functional MRI study

Surface texture can be perceived not only from tactile, but also from auditory and visual sensory cues. In our previous psychophysical study, we demonstrated that humans can recognize surface stickiness using only one kind of sensory modality without any difficulty. However, the brain regions that would be activated by non-corresponding sensory cues, for example, auditory and visual cues, remain unknown. In this human functional MRI study, we explored brain regions associated with surface stickiness perception in each of three different sensory modalities, and sought for common neural activities across modalities. In the tactile condition, participants actually touched a sticky surface with their right index finger. In the auditory and visual conditions, audio and video clips of tactile explorations of a sticky surface were presented and participants were asked to recall the perceived stickiness as vividly as possible. Our results, based on a general linear model analysis, showed that somatosensory cortices including postcentral gyrus, anterior insula, and anterior intraparietal sulcus were significantly activated across all modalities. Moreover, we observed significant activation of primary sensory regions of each modality. A follow-up conjunction analysis identified that postcentral gyrus, anterior intraparietal sulcus, precentral gyrus, and supplementary motor area were activated in common. These findings could deepen our understanding of the surface stickiness perception in the human brain

Chemical and sensory analysis of commercial Navel oranges in California.

Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking. Eight identified chemical clusters related to numerous sensory attributes and consumer preferences. Differences in adult and child preferences led to the discovery of six consumer clusters (four adult and two child). Sweetness, overall flavor, sourness, fruity flavor, and juiciness were identified as the main sensory drivers of liking for the consumers. Fructose, glucose, and proline were among the compounds that best explained perceived sweetness while sourness was correlated with citrate and ascorbate. Perceived fruity flavor increased with higher concentrations of ethanol. We conclude that consumers differ in their preferences for Navel oranges and desire fruit that is higher in both sweetness and sourness

Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya

Physical characteristics of green coffee bean have been reported to affect beverage quality to some extent. The objective of this study was to assess the beverage quality and green bean physical characteristics of forty two arabica coffee genotypes and to determine the relationship between the two attributes. Green bean physical characteristics were assesed through actual measurements, grading and weighing while beverage quality was determined by a panel of seven judges using the prescribed sensory evaluation procedures. Sensory data was used to calculate diversity in beverage quality among genotypes and to construct a dendrogram using the unweighted pair-group method with arithmetic average. Data were also subjected to analysis of variance and differences declared significant at 5% level based on Duncan's Multiple Range Test. Linear correlation was done to compare the relationship between variables. Cluster analysis results demonstrated 0 - 47% diversity in beverage quality among genotypes. There was close similarity among coffee tasters in ranking various beverage quality characteristics of the cultivars indicating that the panel was reliable in assessment of beverage quality. All sensory variables evaluated were positively and significantly correlated. However, correlations between the sensory variables and green bean physical characteristics were non-significant. (Résumé d'auteur

Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins

The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins and flavonols were determined by HPLC-DAD-MS. In addition, skin dilaceration, tannic intensity, astringency, acidity, aroma intensity (AI) and type of aroma were evaluated. Multivariate analysis showed the evolution of these samples during ripening and the relationship among sensory scores and phenolic composition of grapes skins. Skin dilaceration, type of aroma and to a lesser extent AI tend to increase during ripening. The contents in the phenolic compounds in grape skins present a similar pattern to the aforementioned sensory parameters. Nevertheless, tannic intensity, astringency, dryness and acidity present an opposite pattern which indicates a decrease of these sensory scores during ripening.Ministerio de Ciencia e Innovación AGL2008-05569-C02-01Consolider-Ingenio 2010 Programme CSD2007-0006

The effect of feed composition on the sensory quality of organic rainbow trout during ice storage

The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed. These differences could be explained by the lipid profiles in the fillets. Also after 7 days of ice storage differences in the sensory profile wereas observed again as a result of the used lipid types used. After 7 days of ice storage ThusHere the trout that had grape seed oil orand rapeseed oil for instance had a more neutral flavor and odor profile compared to the other trout fed on linseed or sunflower oil´s. After 14 days of storage no effect of lipid type in the feed was observed, but the trout which had fish meal as protein source had higher intensity of several negative sensory descriptors compared to trout that had the vegetable protein matrix. Overall the results showed that the dietaryfeeds content of protein and lipid aeffecteds the sensory characteristics of the trout in different ways during the ice storage period

Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foods

This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods are mainly influenced by quality attributes. Ethical factors are important in some cases, but they may be overstated. The relationships between consumers' awareness of organic food, price and perceived quality of food were investigated by tests involving series of consumer panels and sensory evaluation. Sensory responses were also matched to instrumental analysis data. Results indicated that overall there was no relation between panellist’s views about organic foods and their sensory perceptions. Eighty percent of the panellists felt that organic products were too expensive, but would buy them if they were cheaper. However the study showed that most of the people would not be likely to change their preference once they had made a product choice based upon sensory attributes. This has important implications, indicating that not only price, but also sensory quality of organic food must be considered in order to maintain repeated purchases by most consumers

Associations between sensory issues, mealtime behaviours, and food and nutrient intakes in children with Autism Spectrum Disorder : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition and Dietetics at Massey University, Albany, New Zealand

Appendix 2, BPFAS scoring sheet, redacted for copyright reasonsBackground: Sensory issues are defined as dysfunction within the integration of the seven senses within the brain. Dysfunction can lead to issues within higher-level integrative functions such as social participation and planning and praxis, and lead to atypical responses to one’s environment. Sensory issues are highly prevalent in children with Autism Spectrum Disorder (ASD) and have been associated with difficult mealtime behaviours. It is not known if sensory issues are associated with food or nutrient intake in ASD children living in New Zealand (NZ). Nutritional deficits during development could have compounding effects on cognition and behaviour in ASD. Methods: Analysis of baseline data from an ongoing randomised-controlled trial was undertaken. Using a cross-sectional observational study design we investigated associations of sensory issue severity with frequency of difficult mealtime behaviour and food and nutrient intakes of children aged 2.5–8 years with ASD in NZ. The Sensory Processing Measure (SPM), Behavioural Paediatric Feeding Assessment Scale, Dietary Intake for Child’s Eating (DICE), and four-day food diaries were used to measure sensory issues, difficult mealtime behaviours, food intake, and nutrient intake, respectively. Results: Of 113 participants, 90.2% of children had sensory issues, and 41.5% of children had clinical difficult mealtime behaviours. An increase in sensory issue severity corresponded to an increase in frequency of difficult mealtime behaviours (r=.265, p=.007). Social participation issue severity was inversely associated with the total DICE score (r=-.305, p=.003). More than 50% of the children did not meet Ministry of Health recommendations for servings of fruit, vegetables, breads and cereals, milk and milk products, or nutrient intakes for calcium. Neither sensory issue severity nor frequency of difficult mealtime behaviours appeared to be associated with food and nutrient intakes. Conclusion: Sensory issues are highly prevalent in ASD children and sensory issue severity is positively associated with frequency of difficult mealtime behaviours. Intervention is required in a number of children with ASD to ensure food and nutrient intake recommendations are met