Para o desenvolvimento de um novo produto, busca-se atender a necessidade da indústria, do mercado e do consumidor, nos parâmetros qualidade, conveniência e com valor nutritivo que remeta à boa saúde. Com o objetivo de desenvolver o coproduto Quenelle de tilápia iniciou-se a etapa criativa de elaboração e a seguir, estabeleceu-se o processo do estudo de vida útil, a fim de definir a validade do produto, com base nos parâmetros físico-químico, microbiológico e sensorial. Na primeira etapa, 11 formulações foram testadas e a partir da avaliação destas, outras 4 formulações foram desenvolvidas e avaliadas através de análise sensorial de preferência por ordenação, resultando na formulação eleita composta dos seguintes ingredientes: Minced, gordura vegetal, cebola desidratada, proteína isolada de soja, tempero Hondashi, salsa desidratada, urucum e sal. O teste de vida útil foi realizado no período de 120 dias, sendo as análises físico-químicas, microbiológicas e sensoriais realizadas a cada 30 dias. O produto Quenelle contém, em média, 69,63 g/100g de umidade, 2,46 g/100g de cinza, 8,51 g/100g de lipídeos,15,18 g/100g de proteína e 4,23 g/100g de carboidrato, apresentando valor de TBARS de 1,12 mg malonaldeído/kg e pH de 6,5. Quanto às análises microbiológicas os valores foram os seguintes: para psicrotróficos 3,24 log UFC/g; coliformes termotolerantes, <3,0 NMP/g; coliformes totais, 3,6 NMP/g; Staphylococcus aureus, <10 NMP/g e ausência de Salmonella em 25/g. O produto foi embalado em dois tipos de embalagem, pouche de polietileno com zíper (QA) e embalagem de polietileno complementada com caixa de cartão parafinado (QB). A rotulagem, para a porção de 40g de Quenelle, mostrou os seguintes valores: 59 kcal, 2,1g de carboidrato, 5,64g de proteína, 2,84g de gorduras totais, 1,53g de gordura monoinsaturada, 0,64g de poliinsaturada, 0,04g de ômega 3 e 0,56g de ômega 6, 1,06g de gordura saturada, 0,39 de gordura trans, 0,63 mg de ferro, 271 mg de sódio, 10 UI de vitamina A, 3,03 mcg de retinol. A análise sensorial foi realizada através de um teste de avaliação de atributos, aparência (úmida, homogênea, impressão global), aroma (característico de peixe, característico do produto), textura (maciez, suculência, elasticidade), gosto (sal) e sabor (característico de peixe, condimento, off flavor de barro, off flavor de geladeira). Os valores médios dos atributos avaliados de Quenelles de tilápia em diferentes embalagens (QA e QB), durante o armazenamento, não apresentaram diferença significativa (p>0,05), bem como a interação tratamento versus provador. Quando se avaliou as médias dos atributos sensoriais nos dias de armazenamento e para as diferentes embalagens, pôde-se notar que houve diferença significativa (p<0,05) para todos os atributos, com exceção da maciez. Os provadores tiveram procedimento considerado significativo, para alguns atributos, como aparência úmida, aroma característico de peixe e do produto, e sabor de barro e de geladeira; com isso, algumas interações dias versus provador foram significativas, tais como aparência úmida, aroma característico de peixe e do produto, maciez, suculência, elasticidade, sabor característico de peixe, de condimento, de barro e de geladeira, e gosto de sal, exceto a aparência homogênea. / To develop a new product, we seek to meet the needs of industry, market and consumer. In questions, quality and convenience, offering food with nutritional value referring to good health. The objective was developing the co-product Quenelle of tilapia and began the creative phase of development. Created formulation, settled the case study of life in order to determine the shelf life of the product, based on physicalchemical, microbiological and sensory parameters. In the first stage, 11 formulations were tested by sensory analysis and preference ordering, resulting in the final formulation containing the following ingredients: minced, vegetable fat, dehydrated onion, soy protein isolate, Hondashi seasoning, salt and annatto. The shelf life test was carried out in 120 days, and the physical-chemical, microbiological and sensory testing performed every 30 days. The results were obtained for moisture 69.63 g.100g-1; ash 2.46 g.100g-1; fat, 8.51 g.100g-1, protein 15.18 g.100g-1and, 4.23 g.100g-1 carbohydrate. The value of TBA was 0.45 mg malonaldehyde / kg and pH was 6.5. As microbiological analysis the values were to psicotrophic 3.24 log CFU.g-1 / g, fecal coliform, <3.0 MPN.g- 1, total coliforms, 3.6 MPN.g-1, Staphylococcus aureus, <10 MPN.g-1and absence of Salmonella 25 / g. The product was packaged in two types of packaging, polyethylene pouch with zipper (QA) and polyethylene packaging more waxed cardboard box (QB). The label for the serving of 40g quenelle was: 59 kcal, 2.1 g of carbohydrate, 5.64 g of protein, 2.84 g of total fat, 1.53 g of monounsaturated fat, 0.64 g of polyunsaturated, 0.04 g of omega 3 and 0.56 g of omega 6, 1.06 g of saturated fat, 0.39g trans fat, 0.63 mg of iron, 271 mg of sodium, 10 IU of vitamin A, 3.03 mcg of retinol. Sensory analysis was performed using a test evaluation of attributes with six trained testers, where the samples showed no significant difference (p> 0.05) during storage. Sensory analysis was performed by an evaluation test attributes of appearance (moisture, homogeneous, general impression), aroma (fish characteristic, typical of product), texture (tenderness, juiciness, elasticity), taste (salt), flavor (fish characteristic, spices, mud off flavor, storage off flavor) with six trained testers. The average values of the attributes evaluated Quenelles tilapia in different packages (QA and QB), during storage, showed no significant difference (p > 0.05). The taster versus treatment interaction was not significant (p> 0.05). When assessing the means of sensory attributes in the days of storage, also considering the average values for all days (0, 30, 60, 90 and 120) of storage, besides the different packages (QA and QB), it was noted that significant differences (p <0.05) for all attributes except tenderness. Tasters procedure were considered significant (p <0.05) for some attributes, such as moisture appearance, aroma of fish and product, and taste of mud and storage; with it, some days versus tester interactions were significant (p <0.05), such moisture, aroma of fish and product, tenderness, juiciness, elasticity, flavor of fish, spices, mud, storage and salt, except the appearance homogeneous. The treatments interaction versus days of storage, just taste of storage showed significant difference (p <0.05).

Submitted by Marcos Anselmo (marcos.anselmo@unipampa.edu.br) on 2016-09-21T20:17:57Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Mireille Santos.pdf: 713236 bytes, checksum: dd92ad21c91cf7ac07e4f66fbd5ce4a3 (MD5) / Approved for entry into archive by Marcos Anselmo (marcos.anselmo@unipampa.edu.br) on 2016-09-21T20:18:41Z (GMT) No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Mireille Santos.pdf: 713236 bytes, checksum: dd92ad21c91cf7ac07e4f66fbd5ce4a3 (MD5) / Made available in DSpace on 2016-09-21T20:18:41Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Mireille Santos.pdf: 713236 bytes, checksum: dd92ad21c91cf7ac07e4f66fbd5ce4a3 (MD5) Previous issue date: 2015 / A composição nutricional do farelo de arroz desengordurado (FAD), a qualidade microbiológica e a produção diária de 150 toneladas deste produto, por uma empresa beneficiadora de arroz, na região Fronteira Oeste do Estado do Rio Grande do Sul, motivaram o presente estudo, o qual teve o objetivo de investigar sobre propriedades tecnológicas e aceitação sensorial, de um novo produto cárneo, o hambúrguer de carne bovina adicionado de FAD. A partir da manufatura de uma massa cárnea básica do produto, foram produzidos: a) hambúrguer de carne bovina contendo 12% de FAD hidratado (T1) e b) hambúrguer de carne bovina contendo 12% de proteína texturizada de soja – PTS hidratada (T2). Porções de aproximadamente 60g de cada uma das formulações, foram moldadas, embaladas e congeladas em temperatura média de -10ºC, para posteriores análises. Na perspectiva de estudos de um novo produto, o hambúrguer de carne bovina contendo 12% de FAD hidratado foi analisado em relação à qualidade microbiológica, físico-química, nutricional e sensorial, observando-se os resultados de excelente aceitação sensorial, valor nutricional e conformidade com os requisitos de identidade e qualidade do hambúrguer, segundo a legislação brasileira. Para a avaliação da capacidade de retenção de água, rendimento e encolhimento na cocção comparou-se as formulações T1 e T2, considerando que a PTS é utilizada na formulação de hambúrgueres comerciais e apresenta capacidade de retenção de água. Os resultados indicaram que não houve diferença significativa entre os tratamentos (p > 0,05) em relação à capacidade de retenção de água e rendimento, no entanto, o hambúrguer de carne bovina adicionado de FAD apresentou menor valor de encolhimento na cocção. A partir do presente estudo, foi possível concluir que, em um cenário de demanda contínua por alimentos, sustentabilidade e diversidade de produtos alimentícios, o farelo de arroz desengordurado (FAD) apresenta potencial para o aproveitamento na formulação de hambúrgueres e neste sentido, sugere-se novos estudos, observando-se menor conteúdo de gordura e sal, a produção de produtos cárneos funcionais com a adição de um maior percentual de FAD e ainda, estudos sobre a forma e estrutura da água ligada no produto. / The nutritional composition of defatted rice bran (DRB), microbiological quality and daily production of 150 tons of this product by a company which beneficiates rice in Western Rio Grande do Sul state has motivated the present study, which aimed to investigate technological properties and sensory acceptance of a new meat product, the beef burger added DRB. From the manufacturing of a basic meat mixture of the product, it has been made: a) beef hamburger containing 12% hydrated DRB (T1) and b) beef hamburger containing 12% of textured soy protein – hydrated SPH (T2). Portions of approximately 60g of each formulation were framed, packaged and frozen in average temperature of -10°C for later analysis. In a new product studies perspective, the beef burger containing 12% of hydrated DRB was analyzed for microbiological quality, physicochemical, nutritional and sensory, observing the results of excellent sensory acceptance, nutritional value and agreement with burgers requirements of identity and quality, under Brazilian law. To evaluate water-holding capacity, yield, and shrinkage T1 formulation was compared to T2, whereas the SPH is used to formulate commercial hamburgers and has water-holding capacity. The results pointed out no significant difference between treatments (p> 0.05) in relation to water-holding capacity and yield, however, the beef burger DRB added showed less shrinkage value during its cooking process. From this research, it was concluded that, in a continuous demand scenario for food, sustainability and diversity of food products, the defatted rice bran (DRB) has potential for use in formulation of burgers, therefore new studies are suggested observing lower fat content and salt production of functional meat products with addition of a higher DRB percentage and further studies on the shape and structure of the bound water in the product.

Made available in DSpace on 2017-07-10T16:32:29Z (GMT). No. of bitstreams: 1 Ketlyn Lucyani Olenka.pdf: 1141365 bytes, checksum: cb0b683a1a16ca0d05b2689d26ff5aa0 (MD5) Previous issue date: 2015-11-27 / The table wine plays a fundamental role in the national wine industry as a source of income for small, medium and large producers. In southwestern Paraná, the city that stands out in the production of red table wines is Salgado Filho. However there are few studies about its features. There are many techniques and thousands of research on red wines, however, the technique of Optimized Descriptive Profile (ODP), because it is a recent methodology is not aware of published works, still used it to describe wines. For the wine industry to promote regional and agro-industrial development, it is necessary to know the possibilities and problems, and on this fact, have been able to establish manufacturing processes based on certain criteria for a safe product and proven quality in the physical, chemical and sensory and that they can win the market. The objective is therefore to apply the optimized descriptive profile, characterize the physical and chemical parameters and verify the acceptance of red wines produced in the municipality of Salgado Filho-PR. Also aimed to verify the adequacy of wines with current legislation and correlate the variables of sensory and instrumental measurements. In developing the methodology we used samples of eight different types of red table wines produced in the municipality of Salgado Filho, all prepared with the varietal Claret. To trace the Optimized Descriptive Profile was used the methodology proposed by Silva (2012). It used the acceptance test and purchase intention to analyze the sensory acceptance. The physical and chemical variables were density, alcohol, volatile acidity, total acidity, reducing sugars and sulfates. Data were analyzed by analysis of variance (ANOVA), Tukey test (p = 5%) and Pearson correlation test. The results show that the ODP, the wines differed as to color, acid taste and body and had no significant differences in aroma, sweet taste and astringency, it can be said that red wines analyzed table feature burgundy color and grape aroma with high intensity notes, with medium intensity for sweet taste and sour taste. light-bodied with low astringency. The acceptance there were no significant differences between the samples and all it obtained high acceptance rate. In general, the physical and chemical parameters fulfilled the Identity and Quality Standards established by Brazilian law. Instrumental and sensory variables showed some positive correlations and strong negative that made it possible to verify the importance of using both measures to reduce demand for time and cost of analysis. / O vinho de mesa exerce papel fundamental no setor vinícola nacional, como fonte de renda para pequenos, médios e grandes produtores. No sudoeste do Paraná, o município que se destaca na produção de vinhos tintos de mesa é Salgado Filho. No entanto, há poucos estudos sobre suas características. Existem muitas técnicas e milhares de pesquisas sobre vinhos tintos, porém, a técnica do Perfil Descritivo Otimizado (PDO), pelo fato de ser uma metodologia recente, ainda não se tem conhecimento de trabalhos publicados utilizando-a para descrever vinhos. Para que a vitivinicultura possa promover o desenvolvimento regional e agroindustrial, é necessário conhecer as possibilidades e problemas, e sobre esta realidade, têm-se condições de estabelecer processos de fabricação baseados em critérios determinados para um produto seguro e com qualidade comprovada nos aspectos físicos, químicos e sensoriais e que possam conquistar o mercado. Objetivou-se aplicar o perfil descritivo otimizado, caracterizar os parâmetros físico-químicos e verificar a aceitação de vinhos tintos produzidos no município de Salgado Filho-PR. Ainda, teve como objetivo verificar as adequações dos vinhos com a legislação vigente e correlacionar as variáveis de medidas sensoriais e instrumentais. No desenvolvimento da metodologia utilizou-se amostras de oito diferentes tipos de vinhos tinto de mesa, produzidos no município de Salgado Filho, todos elaborados com a varietal Bordô. Para traçar o PDO foi utilizada a metodologia proposta por Silva (2012). Foram utilizados os teste de aceitação e intenção de compra para analisar a aceitação sensorial. As variáveis físico-químicas analisadas foram a densidade, teor alcoólico, acidez volátil, acidez total, açúcares redutores e dióxido de enxofre livre e total. Os dados foram analisados por Análise de Variância (ANOVA), teste de Tukey (p=5%) e teste de correlação de Pearson. Os resultados demonstram que no PDO, os vinhos se diferenciaram quanto a cor, gosto ácido e corpo e não tiveram diferenças significativas de aroma, gosto doce e adstringência, pode-se dizer que os vinhos tintos de mesa analisados apresentam cor bordô e aroma de uva com notas de intensidade elevadas, com intensidade média para gosto doce e gosto ácido, pouco encorpados e com baixa adstringência. Quanto à aceitação não houve diferenças significativas entre as amostras e todas obtiveram alto índice de aceitabilidade. Em geral, os parâmetros físico-químicos se enquadraram nos Padrões de Identidade e Qualidade estabelecidos pela legislação brasileira. As variáveis instrumentais e sensoriais apresentaram algumas correlações positivas e negativas fortes que possibilitaram verificar a importância da utilização de ambas medidas para reduzir a demanda de tempo e custo das análises.

Apesar da pobreza no mundo, parte de toda a comida produzida mundialmente é desperdiçada. O contraste da alta produção de alimentos no mundo com a fome, insegurança alimentar e desperdício de alimentos aponta para a necessidade de ações combinadas como o uso de tecnologias como solução para combater e erradicar a fome e o desperdício de alimentos em benefício de uma vida digna e sustentável . Os bancos de alimentos surgiram em todo o mundo para receber o excedente de alimentos e repassá-los aos indivíduos em situações de ações urgentes devido ao estado de necessidade. A criação de bancos e o emprego de novas tecnologias foram encorajados pela ONU - Organização das Nações Unidas para combater a fome, a inseguranca alimentar e o desperdicio de alimemtos. Entretanto, a falta de garantia de qualidade desses alimentos já no banco de alimentos restringem a doação integral desejada. Nesse sentido, a radiação ionizante com resultados comprovados e reconhecidos há mais de 50 anos, aplicada nos alimentos do banco trouxe resultados positivos nas amostras tratadas na cadeia logística do Banco Ceagesp de Alimentos (BCA), como aumento da validade e a possibilidade de oferecer às instituições alimentos processados no banco com mais uma etapa no processo de garantia de qualidade. Assim esse estudo teve como objetivo padronizar um questionário como intrumento de medição padrão para avaliação de aceitação e percepção dos individuos do BCA em relação ao tratamento de alimento por radiação ionizante e que também fosse um intrumento de divulgação de informação sobre essa tecnologia, tanto para essa pesquisa como para futuras pesquisas de avaliação de aceitação de irradiação de alimentos, pois não exite um questionário padrão para essa finalidade. Para a construção do questionário como instrumento de medida, foi realizada uma revisão abrangente e rigorosa da literatura. O questionário como instrumento de medida foi submetido ao comitê de ética em pesquisa e aprovado. Como resultado, o questionário conta de três partes, questões pessoais, questões assertivas e questões de múltiplas escolhas e, finalmente, uma questão informativa com o vídeo. O resultado positivo da digulgação do trabalhado realizado junto ao banco ficou evidenciado com mudança na aceitação de compra e consumo por alimentos irradiados que teve um incremento de 40% na população após o questionário. O teste não paramétrico para dados relacionados de Wilcoxon, revelou haver diferença estatística significante, entre as respostas da mesma população em relação ao tempo da pergunta , referente ao mesmo tema (p=0,038) antes e após intervenção com divulgação das finalidades e benefícios do Tratamento de alimentos por irradiação. Confirmados pelo teste de Mcnemar (p=0,03). Além disso, uma parceria entre a tecnologia disponível no IPEN/CNEN-SP e o banco de alimentos do Ceagesp está prevista para o próximo ano em 2019 para continuidade desse projeto. / Despite the poverty in the world, part of all food produced worldwide is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined actions such as the use of technologies as a solution to combat and eradicate hunger and food waste for the benefit of a dignified life and sustainable. Food banks have emerged around the world to receive food surpluses and pass them on to individuals in situations of urgent action due to the state of necessity. The creation of banks and the use of new technologies were encouraged by the United Nations to combat hunger, food insecurity and food waste. However, the lack of quality assurance of these foods already in the food bank restricts the desired integral donation. In this sense, the ionizing radiation with proven results that were recognized for more than 50 years, applied in the food of the bank, brought positive results in the samples treated in the chain of BCA, such as increased validity and the possibility to offer to the institutions processed foods in the bank with quality assurance. The purpose of this study was to standardize a questionnaire as a standard measurement instrument for the evaluation of acceptance and perception of the individuals of the bank in relation to the treatment of food by ionizing radiation and also as an instrument for the dissemination of information about this technology, both for this research, as well as for future research on the evaluation of acceptance of food irradiation, since there is no standard questionnaire for this purpose. For the construction of the questionnaire as a measurement instrument, a comprehensive and rigorous literature review was performed. The questionnaire as an instrument of measurement was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal questions, assertive questions and multiple choice issues, and finally an informative question with the video. The positive result of the work done at the bank was evidenced by a change in the acceptance of purchase and consumption of irradiated foods, which had a 40% increase in the population after the questionnaire. In addition, a partnership between the technology available at IPEN / CNEN-SP and Ceagesp\'s food bank is planned for next year in 2019 to continue this project.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

<p>Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers.</p><p> The genotype had a major effect on sensory quality in all four studies irrespective of rearing system, feed and sex. In three of the four studies pork from RN¯ carriers scored higher for juicines, tenderness, acidulous taste and meat taste intensity. </p><p> Sex showed contradictory effects on sensory quality, while rearing system and feed had minor effects on sensory properties of pork. </p><p> Hams (<i>M. biceps femoris</i>) from pigs reared outdoors scored lower for juiciness and acidulous taste than hams from pigs reared indoors. Loins from pigs organically reared (KRAV) scored lower for juiciness and higher for crumbliness than ones from pigs conventionallreared.</p><p> Loins (<i>M. longissimus dorsi</i>) aged four days from conventionally fed pigs were juicier than ones from silage-fed pigs. When loins were aged eight days there was no difference in juicines while acidulous taste became weaker and tenderness and meat taste intensity increased.</p><p> In the case of loins stored frozen one year, those from silage-fed pigs scored higher for acidulous taste and off-flavour than those from conventionally fed pigs.</p><p>Cooking, thawing and total loss data showed minor and contradictory differences between genotypes, sexes, rearing systems and feeding regimes. </p><p> Organically and conventionally produced loins were equally liked and loins from RN¯ carrier pigs were preferred to loins from non-carriers.</p>

Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. The genotype had a major effect on sensory quality in all four studies irrespective of rearing system, feed and sex. In three of the four studies pork from RN¯ carriers scored higher for juicines, tenderness, acidulous taste and meat taste intensity. Sex showed contradictory effects on sensory quality, while rearing system and feed had minor effects on sensory properties of pork. Hams (M. biceps femoris) from pigs reared outdoors scored lower for juiciness and acidulous taste than hams from pigs reared indoors. Loins from pigs organically reared (KRAV) scored lower for juiciness and higher for crumbliness than ones from pigs conventionallreared. Loins (M. longissimus dorsi) aged four days from conventionally fed pigs were juicier than ones from silage-fed pigs. When loins were aged eight days there was no difference in juicines while acidulous taste became weaker and tenderness and meat taste intensity increased. In the case of loins stored frozen one year, those from silage-fed pigs scored higher for acidulous taste and off-flavour than those from conventionally fed pigs. Cooking, thawing and total loss data showed minor and contradictory differences between genotypes, sexes, rearing systems and feeding regimes. Organically and conventionally produced loins were equally liked and loins from RN¯ carrier pigs were preferred to loins from non-carriers.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.