RESUMO
A consumer study was conducted to determine the most popular beef seasonings used in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods and seasonings in these countries were established, descriptive analysis was used to determine the differences in the main flavor attributes, particularly the impact on beef characteristics, of the samples. Large variations were found in the consumer practices in the studied countries, and the preferred seasonings from each country were identified. This study showed that on average US consumers would prefer beef products with more initial flavor impact, brown/roasted and salty characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some of the main beef attributes, but the changes were dependent on the cooking method. Beef identity (Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding different seasonings.
Assuntos
Comportamento do Consumidor , Aromatizantes , Carne/análise , Paladar , Animais , Argentina , Sangue , Bovinos , Cor , Culinária , Humanos , Espanha , Estados UnidosRESUMO
The objectives of the present study were to measure the ideal salt concentration in French-type bread among Argentine consumers in a home-usage-test (HUT) considering income status and salt content of daily bread consumption as covariables, and to compare the ideal salt concentrations measured in a HUT and a central-location test (CLT). For the HUT, 420 consumers each received a sample of bread with a single salt concentration, and for the CLT, 100 consumers each received 7 samples with different salt concentrations. For each sample, consumers responded if they found the bread "not-salty-enough,""okay," or "too-salty." Neither income level nor salt content of daily bread influenced probability of rejection. The optimum sodium concentrations (milligrams per 100 g of bread dry basis) +/- 95% confidence limits for the HUT and CLT were 980 +/- 74 and 1157 +/- 87, respectively. These values are substantially higher than 628, the mean sodium content of the bread sampled from the bakery shops where consumers bought their daily bread.
Assuntos
Pão/análise , Comportamento do Consumidor , Renda , Cloreto de Sódio/análise , Argentina , Humanos , Modelos LinearesRESUMO
The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.
Assuntos
Comportamento do Consumidor , Laticínios/normas , Manipulação de Alimentos/métodos , Conservação de Alimentos/métodos , Paladar , Cor , Laticínios/análise , Embalagem de Alimentos/métodos , Embalagem de Alimentos/normas , Conservação de Alimentos/normas , Tecnologia de Alimentos , Humanos , Modelos Lineares , Reação de Maillard , Valores de Referência , Temperatura , Fatores de TempoRESUMO
The objective of the present work was to correlate consumer panel acceptability versus trained sensory panel scores for appearance and flavor defects likely to appear during storage of whole milk powder. Descriptors selected for the study were: acid, caramel, cooked, dark color, lipolysis, and oxidized. For each descriptor a set of nine samples with different intensities were measured for acceptability and likelihood to consume by a 50-member consumer panel and for sensory intensity by a trained panel. Linear correlations between sensory acceptability and trained sensory panel scores were used to determine the sensory failure cut-off point for each descriptor, except caramel and cooked, which were not critical from the consumer's point of view. Differences in acceptability were found between Argentine and Uruguayan consumers for oxidized samples, while for lipolysis flavor, Argentine and Costa Rican consumers behaved similarly. For the color descriptor, significant changes in acceptability measured on a hedonic scale did not mean that consumers refused to consume the product. In contrast, for flavor descriptors, as soon as a significant decrease in acceptability occurred approximately 30% of the consumers said they would not consume the product. The sensory failure cut-off points presented in this paper can be used as a guide in future studies on the shelf life of MP and can also be of value in establishing sensory specifications for quality control programs. The methodology of correlating consumer acceptability to sensory panel scores and, thus, defining sensory failure is an improvement over more arbitrary criteria presented in most shelf-life studies.