The sensory evaluation method was introduced so late in China, and a complete system of this method has not built yet in cosmetics industry. In this article, the application of the Quantitative Descriptive Analysis me...The sensory evaluation method was introduced so late in China, and a complete system of this method has not built yet in cosmetics industry. In this article, the application of the Quantitative Descriptive Analysis method in the evaluation of the sensory assessment items are studied. With the SPSS reliability analysis, it was found that the Quantitative Descriptive Analysis method is not suitable for some sensory assessment items.展开更多
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect...Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.展开更多
Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the wa...Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.展开更多
Flavor characteristics are critical determinants of market acceptance for rice wine.However,comprehensive analyses of its flavor components and predictive modeling of key sensory attributes remain limited.Herein,an ob...Flavor characteristics are critical determinants of market acceptance for rice wine.However,comprehensive analyses of its flavor components and predictive modeling of key sensory attributes remain limited.Herein,an objective cross-modal framework for rice wine flavor assessment was developed,integrating gas chromatography-mass spectrometry(GC-MS),dual-channel colorimetric sensor arrays(CSAs),with machine learning.A total of 81 volatile organic compounds(VOCs)were identified in six commercially available rice wine by GC-MS.Among these,20 VOCs were selected as key discriminatory markers by partial least squares discriminant analysis(PLS-DA).Subsequently,two specialized CSAs were developed to individually capture VOCs and non-VOCs(taste-related components)in rice wine.Concurrently,quantitative descriptive analysis(QDA)was employed to quantify and characterize the key taste attributes(sourness,sweetness,and kick)of the rice wines.Considering the impact of aroma on taste perception,a cross-modal approach was proposed to efficiently predict three key taste attributes using a data fusion strategy.Support vector regression based on fused aroma-taste data outperformed single-mode analysis in predicting sourness,sweetness,and kick,achieving prediction correlation coefficients for prediction(Rp)were 0.9645,0.9295,and 0.9622,respectively.This study demonstrates the effectiveness of employing a cross-modal approach to emulate human perception,offering a viable strategy for guiding and refining sensory evaluation in rice wine production.展开更多
The unique aroma attributes of yogurts are associated with their quality and consumer acceptance.However,the aroma types of plain yogurts and methods for quickly identifying them have not been systematically establish...The unique aroma attributes of yogurts are associated with their quality and consumer acceptance.However,the aroma types of plain yogurts and methods for quickly identifying them have not been systematically established.This study used quantitative descriptive analysis(QDA)to label the aromas of commercial plain yogurts into four primary types,namely fermented,cheesy,milky,and fruity,for the first time.Electronic nose(e-nose)data were rapidly collected from the headspace of plain yogurt samples,and the aroma types classification models were established using linear discriminant analysis(LDA),logistic regression(LR),support vector machine(SVM),and decision trees(DT).Among these models,the SVM-based model displayed the best classification performance,with accuracy and F1 values at 0.933.Furthermore,this study revealed that the LR classification model,based on refined smaller-size e-nose datasets,improved the accuracy and F1 values to 0.867 and 0.872,respectively,compared to the original LR model using the complete dataset,thus demonstrating the applicability of model simplification.This work provides a theoretical basis for rapid plain yogurt aroma type identification by combining e-nose data with machine learning approaches.展开更多
Barley leaf,as a food source with medicinal attributes,is an excellent raw material for functional food.Aroma-active compounds that characterize the unique flavor of the barely leaf is an important issue that should b...Barley leaf,as a food source with medicinal attributes,is an excellent raw material for functional food.Aroma-active compounds that characterize the unique flavor of the barely leaf is an important issue that should be clarified.Therefore,gas chromatography-mass spectrometry(GC-MS)combined with GC-olfactometry(GC-O)were employed to investigate the volatiles in barely leaves from 7 cultivars and 2 tillering stages.According to a quantitative study and odor activity value(OAV),18 volatile compounds were identified as aroma-active components.Aldehydes and alcohols are the dominant compounds.Hexanal,2-hexenal,and isovaleraldehyde are the most abundant compounds in the former.(E)-3-hexen-1-ol,hexanol,1-pentene-3-ol,(E)-2-hexenol,linalool and(Z)-2-pentenol are the main aromatic active compounds in the latter.The impact of the tillering stage was more significant than that of cultivars on the characteristics of volatile compounds.Furthermore,through the multivariate statistical analysis,it was found that 9 volatile compounds with Variable Importance in Projection(VIP)≥1,including(E)-2-hexenol,(E)-3-hexene-1-ol,(Z)-2-pentenol,2-octanone,pentadecanal,1-penten-3-ol,linalool,2-hexenal and hexanol,played a significant role in differentiating samples.Consistent results were also got from the quantitative descriptive analysis(QDA)and electronic nose(E-nose)measurement.Overall,it is suggested that Flower 30 and Morex are the most suitable specialized cultivars to produce barley leaf products.展开更多
文摘The sensory evaluation method was introduced so late in China, and a complete system of this method has not built yet in cosmetics industry. In this article, the application of the Quantitative Descriptive Analysis method in the evaluation of the sensory assessment items are studied. With the SPSS reliability analysis, it was found that the Quantitative Descriptive Analysis method is not suitable for some sensory assessment items.
基金supported by The National Natural Science Foundation of China (32001824, 31972198, 31901813, 31901816, 32001827)Startup Fund for Youngman Research at SJTU (SFYR at SJTU)
文摘Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.
文摘Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.
基金financially supported by National Natural Science Foundation of China,No.31671932.
文摘Flavor characteristics are critical determinants of market acceptance for rice wine.However,comprehensive analyses of its flavor components and predictive modeling of key sensory attributes remain limited.Herein,an objective cross-modal framework for rice wine flavor assessment was developed,integrating gas chromatography-mass spectrometry(GC-MS),dual-channel colorimetric sensor arrays(CSAs),with machine learning.A total of 81 volatile organic compounds(VOCs)were identified in six commercially available rice wine by GC-MS.Among these,20 VOCs were selected as key discriminatory markers by partial least squares discriminant analysis(PLS-DA).Subsequently,two specialized CSAs were developed to individually capture VOCs and non-VOCs(taste-related components)in rice wine.Concurrently,quantitative descriptive analysis(QDA)was employed to quantify and characterize the key taste attributes(sourness,sweetness,and kick)of the rice wines.Considering the impact of aroma on taste perception,a cross-modal approach was proposed to efficiently predict three key taste attributes using a data fusion strategy.Support vector regression based on fused aroma-taste data outperformed single-mode analysis in predicting sourness,sweetness,and kick,achieving prediction correlation coefficients for prediction(Rp)were 0.9645,0.9295,and 0.9622,respectively.This study demonstrates the effectiveness of employing a cross-modal approach to emulate human perception,offering a viable strategy for guiding and refining sensory evaluation in rice wine production.
基金supported by the National Natural Science Foundation of China(32302265)the National Center of Technology Innovation for Dairy(2023-QNRC-2)the Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(BTBUYXTD202205).
文摘The unique aroma attributes of yogurts are associated with their quality and consumer acceptance.However,the aroma types of plain yogurts and methods for quickly identifying them have not been systematically established.This study used quantitative descriptive analysis(QDA)to label the aromas of commercial plain yogurts into four primary types,namely fermented,cheesy,milky,and fruity,for the first time.Electronic nose(e-nose)data were rapidly collected from the headspace of plain yogurt samples,and the aroma types classification models were established using linear discriminant analysis(LDA),logistic regression(LR),support vector machine(SVM),and decision trees(DT).Among these models,the SVM-based model displayed the best classification performance,with accuracy and F1 values at 0.933.Furthermore,this study revealed that the LR classification model,based on refined smaller-size e-nose datasets,improved the accuracy and F1 values to 0.867 and 0.872,respectively,compared to the original LR model using the complete dataset,thus demonstrating the applicability of model simplification.This work provides a theoretical basis for rapid plain yogurt aroma type identification by combining e-nose data with machine learning approaches.
基金supported by Shanghai Engineering Technology Research Center of Shanghai Science and Technology Commission(20DZ2255600)China Agriculture Research System of MOF and MARA(CARS-05-01A-02).
文摘Barley leaf,as a food source with medicinal attributes,is an excellent raw material for functional food.Aroma-active compounds that characterize the unique flavor of the barely leaf is an important issue that should be clarified.Therefore,gas chromatography-mass spectrometry(GC-MS)combined with GC-olfactometry(GC-O)were employed to investigate the volatiles in barely leaves from 7 cultivars and 2 tillering stages.According to a quantitative study and odor activity value(OAV),18 volatile compounds were identified as aroma-active components.Aldehydes and alcohols are the dominant compounds.Hexanal,2-hexenal,and isovaleraldehyde are the most abundant compounds in the former.(E)-3-hexen-1-ol,hexanol,1-pentene-3-ol,(E)-2-hexenol,linalool and(Z)-2-pentenol are the main aromatic active compounds in the latter.The impact of the tillering stage was more significant than that of cultivars on the characteristics of volatile compounds.Furthermore,through the multivariate statistical analysis,it was found that 9 volatile compounds with Variable Importance in Projection(VIP)≥1,including(E)-2-hexenol,(E)-3-hexene-1-ol,(Z)-2-pentenol,2-octanone,pentadecanal,1-penten-3-ol,linalool,2-hexenal and hexanol,played a significant role in differentiating samples.Consistent results were also got from the quantitative descriptive analysis(QDA)and electronic nose(E-nose)measurement.Overall,it is suggested that Flower 30 and Morex are the most suitable specialized cultivars to produce barley leaf products.
