作为感官评价仪器的"评价员/评价小组"是获得可靠感官分析数据的关键,其性能表现评估技术是有效管理该仪器的重要手段。本文将信度与效度作为该"仪器"的评估指标,发现21世纪以后该类研究进入高峰期,其超过85%的研...作为感官评价仪器的"评价员/评价小组"是获得可靠感官分析数据的关键,其性能表现评估技术是有效管理该仪器的重要手段。本文将信度与效度作为该"仪器"的评估指标,发现21世纪以后该类研究进入高峰期,其超过85%的研究成果发表于Food Quality and Preference与Journal of Sensory Studies这两个感官研究类权威杂志中,其中欧美国家在此技术中占主导地位。透过技术内容发现,基于定量描述能力的评价小组及成员性能表现评估技术研究频繁并趋于成熟,技术手段重点采用单参数或多参数方差分析、多元统计方法(主成分分析、广义普罗克分析等),涌现了以PanelCheck、Compusense Five等为代表的评估软件,同时国际标准化组织和美国材料与试验协会机构也进入相关标准研制阶段。而有关差别与排序的评估技术研究相对缺乏。本文提出性能评估所用样品性质及数量、性能评估所用数据表现形式、性能评估感官实验设计要求、性能评估期望值及置信区间、性能评估所用感官分析方法选择、性能评估的数学统计方法选择等关键要素将成为该领域未来努力的方向,并有助于形成统一的、系统的感官分析评价小组及成员表现评估技术规范。展开更多
Many dormitories have a high population density,and occupants exposed to volatile organic compounds(VOCs)could suffer severe physical and mental issues,so it is important to ensure good indoor air quality(IAQ).Current...Many dormitories have a high population density,and occupants exposed to volatile organic compounds(VOCs)could suffer severe physical and mental issues,so it is important to ensure good indoor air quality(IAQ).Currently,indoor VOC analysis using only chemical concentration cannot accurately reflect the effect of odor on human comfort.Therefore,the sensory evaluation of indoor odor acts as a supplementary method for an IAQ assessment.Here,we measured indoor VOC concentrations in 10 dormitories under occupied and unoccupied conditions.The contribution of building materials and human-related emissions was analyzed.An odor activity value(OAV)was calculated using the VOC concentration and odorant threshold.In addition,recruited sensory odor panel members assessed the odor intensity of each dormitory and the correlation between odor intensity and chemical measurements was analyzed.The indoor total VOC(TVOC)concentration under occupied conditions ranged from 242.2 to 1063.1μg/m^(3),with a mean value of 454.1μg/m^(3).The TVOC concentration under unoccupied conditions varied from 97.2 to 1055.2μg/m^(3),with a mean value of 342.2μg/m^(3).The TVOC concentration of 90% of the dormitories under the two conditions met the national IAQ standards.An average of 53.6% indoor TVOC emissions are related to building materials,the outdoor-related TVOC concentration accounts for 15.7%,and the average human-related TVOC emissions are 1519.4μg/(h·person),which accounts for 30.7%.Compared to TVOC concentration,odor intensity-OAV(OAV_(sum),OAV_(max))could better characterize subjective and objective correlations.However,the goodness-of-fit is not satisfactory.Weber–Fencher's law has limitations in characterizing the correlation between odor intensity and OAV when applied to the indoor air mixture,based on this small-scale study.展开更多
A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the ...A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-sy展开更多
Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on th...Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.展开更多
[Objective] The paper was to study adsorption dynamics of calyx aroma onto basic tea in scenting process of calyx-scented tea, so as to increase aroma and quality of products. [Method] Adsorption experiment was carrie...[Objective] The paper was to study adsorption dynamics of calyx aroma onto basic tea in scenting process of calyx-scented tea, so as to increase aroma and quality of products. [Method] Adsorption experiment was carried out in a hermetic container, and the effect of calyx amount, contact time, moisture content of basic tea and temperature on the scenting process was studied. [Result] The optimal moisture and temperature for scenting process was 4% and 10 ℃, respectively. [Conclusion] The scenting process accorded pseudo-first-order kinetic model, and the adsorption dynamic data of total process could better fit pseudo-second-order kinetic model.展开更多
Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is se...Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies Olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂ （in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂ （H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures o展开更多
文摘作为感官评价仪器的"评价员/评价小组"是获得可靠感官分析数据的关键,其性能表现评估技术是有效管理该仪器的重要手段。本文将信度与效度作为该"仪器"的评估指标,发现21世纪以后该类研究进入高峰期,其超过85%的研究成果发表于Food Quality and Preference与Journal of Sensory Studies这两个感官研究类权威杂志中,其中欧美国家在此技术中占主导地位。透过技术内容发现,基于定量描述能力的评价小组及成员性能表现评估技术研究频繁并趋于成熟,技术手段重点采用单参数或多参数方差分析、多元统计方法(主成分分析、广义普罗克分析等),涌现了以PanelCheck、Compusense Five等为代表的评估软件,同时国际标准化组织和美国材料与试验协会机构也进入相关标准研制阶段。而有关差别与排序的评估技术研究相对缺乏。本文提出性能评估所用样品性质及数量、性能评估所用数据表现形式、性能评估感官实验设计要求、性能评估期望值及置信区间、性能评估所用感官分析方法选择、性能评估的数学统计方法选择等关键要素将成为该领域未来努力的方向,并有助于形成统一的、系统的感官分析评价小组及成员表现评估技术规范。
基金supported by the National Natural Sciences Foundation of China(52278109).
文摘Many dormitories have a high population density,and occupants exposed to volatile organic compounds(VOCs)could suffer severe physical and mental issues,so it is important to ensure good indoor air quality(IAQ).Currently,indoor VOC analysis using only chemical concentration cannot accurately reflect the effect of odor on human comfort.Therefore,the sensory evaluation of indoor odor acts as a supplementary method for an IAQ assessment.Here,we measured indoor VOC concentrations in 10 dormitories under occupied and unoccupied conditions.The contribution of building materials and human-related emissions was analyzed.An odor activity value(OAV)was calculated using the VOC concentration and odorant threshold.In addition,recruited sensory odor panel members assessed the odor intensity of each dormitory and the correlation between odor intensity and chemical measurements was analyzed.The indoor total VOC(TVOC)concentration under occupied conditions ranged from 242.2 to 1063.1μg/m^(3),with a mean value of 454.1μg/m^(3).The TVOC concentration under unoccupied conditions varied from 97.2 to 1055.2μg/m^(3),with a mean value of 342.2μg/m^(3).The TVOC concentration of 90% of the dormitories under the two conditions met the national IAQ standards.An average of 53.6% indoor TVOC emissions are related to building materials,the outdoor-related TVOC concentration accounts for 15.7%,and the average human-related TVOC emissions are 1519.4μg/(h·person),which accounts for 30.7%.Compared to TVOC concentration,odor intensity-OAV(OAV_(sum),OAV_(max))could better characterize subjective and objective correlations.However,the goodness-of-fit is not satisfactory.Weber–Fencher's law has limitations in characterizing the correlation between odor intensity and OAV when applied to the indoor air mixture,based on this small-scale study.
文摘A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-sy
文摘Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.
基金Supported by Special Major Build of China and Nature Science Research Foundations of Sichuan Agricultural University(06370101)~~
文摘[Objective] The paper was to study adsorption dynamics of calyx aroma onto basic tea in scenting process of calyx-scented tea, so as to increase aroma and quality of products. [Method] Adsorption experiment was carried out in a hermetic container, and the effect of calyx amount, contact time, moisture content of basic tea and temperature on the scenting process was studied. [Result] The optimal moisture and temperature for scenting process was 4% and 10 ℃, respectively. [Conclusion] The scenting process accorded pseudo-first-order kinetic model, and the adsorption dynamic data of total process could better fit pseudo-second-order kinetic model.
文摘Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies Olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂ （in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂ （H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures o
