Human assessors are currently the best instruments for evaluating the sensory properties of both food and non-food consumer products. In the early stages of descriptive sensory panel training, a lexicon is still undergoing refinement and assessors are only beginning to understand the identities of sensory attributes and how to use the scale to communicate the intensity of sensations. To expedite training, the panel leader provides structure and feedback. Several statistical approaches have been proposed that indicate training status. In this thesis several approaches are reviewed, and a multistage process that involves scrubbing data, estimating parameters, reviewing fit, and exploring multivariate relationships is developed. The process reveals attribute misunderstandings, considers candidate training targets for subsequent training sessions, and explores data to better understand product properties.

Master of Science / Department of Human Nutrition / Kadri Koppel / Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

Dysphagia, a condition commonly associated with older adults suffering from stroke or degenerative diseases, often requires a modified texture food diet. Although commercial pureed foods are available in Canada for treatment of dysphagia, little is known regarding their sensory, nutritional, and textural properties, and whether these foods are liked among consumers. The objectives of this research were to characterize the sensory, nutritional, and textural properties of commercial pureed carrot, turkey, and bread products and to determine their liking in two groups of older adults; non-dysphagic and pureed consumers. It was found that commercial pureed foods differed significantly across brands in these properties and liking differed between the two study populations. Future research should focus on creating standards for commercial companies to follow to ensure that all products are as safe as possible for swallowing. / OMAFRA, CIHR

Inledning: Många organisationer och projekt har under de senaste åren fokuserat på att främja en ökad konsumtion och kunskap om viltkött. Den enkla frågan ”hur smakar vilt?” blir i detta sammanhang mycket betydelsefull. Hur kan smaken vilt beskrivas med ord?Litteraturgenomgång: Idag står viltkött för 4 % av den totala köttkonsumtionen men runt 59 % vill äta mer viltkött. Flera nya Svenska undersökningar har visat att smakbeskrivningar av produkter kan underlätta köpbeslutet för konsumenten. Det har också visats att våra sinnen påverkar våra köpbeslut och att ju mer vi fångar en konsuments sinnen ju mer kan köpbeslutet påverkas.Syfte: Syftet med den här undersökningen var att ta fram en sensorisk beskrivning av viltsmak. Studiens mål var också att få svar på vilka ord som kunde beskriva viltsmaken hos älg-, hjort- och vildsvinskött och hur tydlig viltsmaken var hos de tre viltarterna.Metod: Med kött från tre utvalda villebråd skapades en smakprofil för viltkött genom ett sensoriskt beskrivande test. En profilpanel fick provsmaka ytterfilén av hjort, älg och vildsvin. Undersökningen gjordes vid ett tillfälle och var uppdelat i tre moment. Först fick panelen göra en individuell bedömning av viltköttet genom att fylla i en enkät. Sedan diskuterades enkätens resultat i en gruppdiskussion och i sista momentet bestämdes viltsmakens intensitet hos de tre viltarterna i form av ett intensitetstest.Resultat: Resultatet visar att vilt har en syrlig smak, en karaktäristisk blod- och metallsmak samt en mustig smak av skog och jord. Även om studien främst var inriktad på smaken och inte doft, valdes svaveldoft att finnas med i beskrivningen för viltsmak eftersom den återkom hos samtliga viltarter. Viltsmaken var betydligt intensivare hos älgen och hjorten medan den hos vildsvinet visades vara mycket mild. Älgen hade den mest utpräglade viltsmaken.Slutsats: En slutsats kan dras med resultatet som stöd att viltsmak kan beskrivas vara syrligt, ha en karaktäristisk blod- och metallsmak samt en mustig smak av skog och jord. Slutsatsen kan också dras att älgen och hjorten har en mycket kraftig medan vildsvinet inte har samma tydligare viltsmak. Genom litteraturstudier drogs vidare slutsatsen att sensorisk beskrivning av viltkött kan förenkla konsumentens beslut, skapa en vassare marknadsföring samt öka upplevelsen för både den vanliga konsumenten och inom för konsumenter inom turisnäringen. Med hjälp av beskrivande smakord kan också samtal och uttryck för vad maten smakar öka gemenskapen under en måltid. / Introduction: Many organizations and projects have during the past years focused on to promote an increased consumption and knowledge for game meat. The simple question “How does game taste?” becomes in this context very essential. How can the taste of game be described with words?Literature review: Today game meat represents 4 % of the total meat consumption but approximately 59 % would like to eat more game meat. Several new Swedish studies have shown that taste descriptions of products can ease the purchase decision for the consumer. It has also been shown that our senses are influencing on our purchase decision. All the more we can catch the consumers senses all the more the purchase decision can be influenced.Purpose: The purpose of this study was to develop a sensory description for the gamy flavor. The aim with the study was also to answer, which words could describe the taste of game of deer, elk and boar and how clear the taste of game was in these three species.Method: With meat from three selected games a taste profile for game meat was created through a sensory descriptive test. A profile panel tasted the sirloin from deer, elk and boar. The study was performed at one occasion and divided into three separate stages. At the first stage the panel made an individual judgment by filling in a survey. In the subsequent stage the result from the survey was discussed in groups and in the final stage the taste intensity of the three different games was determined by an intensity test.Results: The results shows that game has a sour taste, a characteristic blood and metallic taste and a rich taste of wood and earth. Although the study focused on taste rather than scents, the scent of sulfur was decided to be a part of the gamy flavor as it appeared at all species. The elk and deer had a strong taste of game meanwhile the boar showed a more mild taste. The elk had the most pronounced gamy flavor.Conclusion: One conclusion that was made with the results as support is that the taste of game can be described as sour, a characteristic blood and metallic taste and a rich taste of wood and earth. Another conclusion that can be made is that the elk and the deer has a much more stronger taste of game compared to the boar which doesn’t have the same clear taste of game. By literature studies a conclusion could be made that a sensory description of game meat can ease the consumers purchase decision, create a more cutting edge marketing, and enhance the experience both for the ordinary consumer and the consumer in the tourist business. Using descriptive words for the taste of the food can also increase the communion during a meal.

There is limited knowledge on provisions used to ensure swallowing safety, nutritional adequacy and sensory acceptability of pureed foods in long-term care homes (LTCHs). The overall aim for this research was to expand knowledge of pureed food production in LTCHs, to study the impact of varying ingredients and preparation on sensory and nutrition and to model perceived oral textures in pureed food. Qualitative interviews with dietary staff (n=53) in 25 LTCHs showed a variety of challenges and practices in production, affecting overall quality. Pureed turkey varying in added liquid, meat muscle and seasoning method and pureed carrots varying in thickener type were evaluated by a descriptive sensory panel (n=10). Results indicate that small formulation changes can have a significant impact on the nutrition and sensory properties of pureed food. Instrumental tests using a viscometer, line-spread test and texture analyzer showed different strengths in predicting variation in orally-perceived textures. / Funding for this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program (CAAP). In Ontario, this program is delivered by the Agricultural Adaptation Council (AAC).

La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l’acceptabilité du produit par le consommateur déterminant l’intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L’objectif de ce travail est donc de caractériser le moelleux d’un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l’influence de la nature de la farine, du procédé de fabrication et de l’aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d’imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l’établissement d’un profil sensoriel de la texture avec un panel entraîné évaluant l’aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l’aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L’évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s’avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l’acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développement / Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptance

Inledning: Baljväxter har flera miljö- och näringsmässiga fördelar och spås att bli framtidens föda. I Sverige finns det en värdefull kulturskatt som består av svenska baljväxter från förr som har samlats in av Programmet för odlad mångfald, POM. För att nå ut till konsumenter kan en sensorisk beskrivning vara en framkomlig väg som samtidigt ger ett mervärde för produkten och befrämjar en ökad konsumtion av baljväxter. Syfte: Syftet med detta examensarbete, inom ämnet mat och måltidskunskap, är att ta fram sensoriskt beskrivande ord för sex svenska baljväxter från förr. Examensarbetet ska sedan beskriva de utvalda svenska baljväxterna med hjälp av de framtagna sensoriskt beskrivande orden för att kunna presentera eventuella sensoriska skillnader. Material och metod: Sex olika sorters baljväxter ingick i undersökningen som bestod av en kvalitativ gruppdiskussion där sensoriskt beskrivande ord togs fram och ett andra steg en kvantitativ intensitetsbedömning av de olika sorterna. Båda undersökningarna gjordes av en expertpanel utvalda för sin kunskap om baljväxter. Resultat: De sensoriska ord som beskriver baljväxter är sötma, syrliga, beska, kastanj, nötig, smörig, frisk och fyllig smak samt med en varierande eftersmak. Munkänslan beskrivs med orden mjölig, krispig, fast och len. Intensitetsbedömningarna visade på små smakskillnader mellan baljväxterna men trots detta fanns särskiljande attribut för de sex olika baljväxtsorterna. Slutsats: De beskrivande sensoriska ord som detta examensarbete har utmynnat i kommer att hjälpa konsumenten att hitta rätt och öka mervärdet på produkterna. Samtidigt bevaras den svenska kulturskatten och konsumenten kan utveckla sin kulturella identitet tillsammans med alla de fördelaktiga egenskaper baljväxter besitter. / Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product. Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences. Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes. Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish. Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.