Freshness is a holistic attribute of a food product, with a meaning that most often includes how recently produced or harvested a food currently is and to what extent it has been preserved. Without knowledge of production date, consumers will judge perceived freshness by the sensory properties of foods. However, these properties are not easily identified and described, as they vary considerably between different product types. The objective of this thesis, was to determine the sensory properties that consumers most associate with baked product freshness, and to determine the volatile composition responsible for "fresh-baked" flavour. In addition, relationships were determined and modelled between volatile composition, sensory properties and perceived freshness, in order to predict perceived freshness without the need for further consumer testing.
Two consumer studies were carried, where perceived freshness of 10 breads, 5 cakes and 5 biscuits was measured based on appearance, flavour and texture, and by product odour only. Individual differences in perceived freshness were represented on two-dimensional Freshness Maps generated using Principal Component Analysis (PCA). Consumers used similar terms to describe product freshness, but different terms were associated with specific product types. An understanding of the sensory characteristics associated with perceived freshness was determined by examining relationships between perceived freshness and descriptive analysis (DA). Sensory characteristics perceived to convey freshness in one product type did not necessarily convey freshness in another.
Further relationships between perceived freshness and sensory characteristics were determined for 20 bread types. Descriptive analysis was carried out with all breads, whereas perceived freshness was measured for 10 of these. Three consumer clusters were identified that were homogenous in their freshness perceptions, indicating that perceived bread freshness varied among consumers. Perceived freshness of breads not evaluated by consumers, but assessed by descriptive sensory analysis, were predicted for each consumer cluster using Partial Least Squares Regression (PLSR). Most fresh breads were described as having "porous" appearance, "floury", "toasted" and "malty" odour, "sweet", "buttery", and "oily" flavour, and "sweet" aftertaste. Least fresh breads were described as "musty" odour, "sour" flavour and "sour" aftertaste. In addition, Proton Transfer Reaction Mass Spectrometry (PTR-MS) measured the volatile composition of all 20 bread types. Thirty-three mass ions significantly discriminated between bread types. Relationships were determined between odour and flavour sensory attributes, and mass spectral data using 15 of the 20 breads. PLSR models predicted the sensory properties and perceived freshness of all breads including five types not included in the construction of models. Bread perceived to be most fresh shared a similar combination of positively correlated mass ions, m/z 87, 97 and 117, also represented by "dairy" odour and "buttery" flavour, whilst the masses m/z 63, 69 and 91 were negatively associated with bread freshness, represented by the sensory attributes "grain", and "musty" odour, and "sour" flavour.
The influence of sweetener, fat type and time from baking on perceived freshness was determined for cakes. Four sweeteners (sucrose, glucose, xylitol, isomaltose), three fat types (butter, margarine, shortening) and two times from baking (days zero and 15) were investigated. Descriptive analysis was carried out using a trained panel, and volatile composition of measured using PTR-MS. Twelve cake samples with the largest sensory variation were further selected for consumer testing for perceived freshness. Results demonstrated that sweetener type, fat type, time from baking and their interaction significantly influenced the sensory properties, volatile composition, and perceived freshness of cakes. There was no evidence of perceived freshness segmentation among consumers. Perceived freshness of the twelve cakes not evaluated by consumers was predicted using sensory properties, volatile composition, and their combination. The freshest cakes were evaluated on the day of baking, and contained a combination of margarine and sucrose, and butter and sucrose. The least fresh cakes were evaluated after 15 days of storage and contained a combination of shortening and isomaltose, and butter and isomaltose. The most fresh samples were positively correlated with mass ions m/z 124, 74, 97 and 93, and sensory characteristics of "buttery" odour, and "buttery", "eggy" flavour. The least fresh samples were negatively correlated with mass ions m/z 110 and 95, and sensory characteristics of "rancid", "dusty" and "fatty" odour. Best predictions were obtained for cakes evaluated on day zero that contained a combination of shortening and sucrose.
This research established an objective knowledge of consumers' perceived freshness of baked product types in terms of sensory properties and volatile composition. This approach enabled the understanding of ingredients and time from baking influences, as well their interaction on baked product freshness. The predictive models developed that examined relationships between PTR-MS spectra, sensory characteristics and consumer perceived freshness can be applied to predict freshness of baked products not assessed by consumers.
| Identifer | oai:union.ndltd.org:ADTP/243338 |
| Date | January 2009 |
| Creators | Heenan, Samuel Peter, n/a |
| Publisher | University of Otago. Department of Food Science |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
| Rights | http://policy01.otago.ac.nz/policies/FMPro?-db=policies.fm&-format=viewpolicy.html&-lay=viewpolicy&-sortfield=Title&Type=Academic&-recid=33025&-find), Copyright Samuel Peter Heenan |
Page generated in 0.0084 seconds