Browsing by Subject "Descriptive analysis"
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    Comparison of sensory properties of freshly harvested and 1-year storage Thai rice
    (Agro-Industry, Chiang Mai University, 2014) Aussama Soontrunnarudrungsri
    Thailand is a major producer and world supplier of rice, both aromatic and non-aromatic varieties. Rice sold as “new crop” shortly after it is harvested generally commands higher prices. The study compared differences in sensory properties of various aromatic (Khao Dawk Mali 105, RD 15, Pathum Thani 1) and non- aromatic (Chai Nat 1, Phitsanulok 2, Suphan Buri 1) rice varieties and differences in fresh rice and rice stored for 1 year. Floral, popcorn, and sewer/animal flavors were found in both rice samples but jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime. The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice. There were three attributes; residual, toothpacking, sweet, from nineteen attributes were not different between jasmine and non-aromatic rice and not changed overtime. Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage. There were not a significantly differences for most of the flavor attributes except musty flavor between jasmine and non-aromatic rice samples within the same testing year such as grain, straw-like, starch, popcorn flavor, sweet, overall sweet, bitter and metallic. The changes of the flavor like grain and straw-like were decreased from their original intense; while, musty flavor and bitter taste were increased.
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    Sensory characterization of instant tom yum soup
    ( 2016) Kamolnate Kitsawad ; Nasara Tuntisripreecha
    Kamolnate Kitsawad 5.86Assumption University of Thailand Nasara Tuntisripreecha Abstract Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The aim of this study was to characterize the sensory profile of instant tom yum soup. Descriptive analysis was performed to examine the sensory profiles of 12 instant tom yum soups. Sensory descriptors were generated; appearance (color, amount of oil, cloudiness), aroma (modified lime, pungent, lemon glass, chili paste, sugar-boiled banana puree), taste (bitterness, spiciness, saltiness, sourness, sweetness), flavor (rancid, herb, coconut milk, kaffir-lime, galangal, orange peel), texture (swallow ability, amount of particle, oily mouth feel).
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    Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives
    (Institute of Food Technologists, 2012) Kamolnate Kitsawad
    Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers.