Short-term training and assessment for performance of a sensory descriptive panel for the olfactometric analysis of aroma extracts

Journal of Sensory Studies

Volumn 24, Issue 2, 2009, Pages 149-165

  Bianchi, Giulia ^a   Zerini, Paola Eccher ^a   Rizzolo, Anna ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 70350139739     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2008.00200.x     Document Type: Article

References (32)

1. ACREE, T. and ARN, H. 1997. Flavornet. , Geneva, NY. http://www.nysaes. cornell.edu/flavornet/index.htlm (accessed June 2004).
2. BEDOUKIAN, P.Z. 1971. The seven primary hexenols and their olfactory characteristics. J. Agric. Food Chem. 19, 1111-1114.
3. BI, J. 2003. Agreement and reliability assessments for performance of sensory descriptive panel. J. Sensory Studies 18, 61-76.
4. BIANCHI, G., RIZZOLO, A., ECCHER ZERBINI, P. and VANOLI, M. 2004. QDA and GCO analysis of total aroma extracts from "Spring Bright" nectarines sorted by TRS. In A Sense of Identity - European Conference on Sensory Science of Food and Beverages, September 26-29, 2004 Florence, Italy. (Book of Abstracts, Abstract P77.)
5. BIANCHI, G., RIZZOLO, A., and ECCHER ZERBINI, P. 2005. Aroma quality evaluation of peaches and nectarines by gas chromatography- olfactometry [Valutazione della qualita aromatica di pesche e nettarine mediante gascromatografia-olfattometria]. In Atti VII Giornate Scienti- fiche SOI, pp. 115-117. Italian Society of Horticulture, Florence, Italy.
6. CHAPMAN, G.W., Jr., HORVAT, R.J. and FORBUS, W.R., Jr. 1991. Physical and chemical changes during the maturation of peaches (cv. Majestic). J. Agric. Food Chem. 39, 867-870.
7. DAVID, H.A. 1988. The Method Of Panel Comparison, 2nd Ed., Oxford University Press, New York.
8. DUFOSSE, L., LATRASSE, A. and SPINNLER, H.E. 1994. Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse. Sci. Aliment. 14, 17-50.
9. ECCHER ZERBINI, P., VANOLI, M., GRASSI, M., RIZZOLO, A., FIBIANI, M., CUBEDDU, R., PIFFERI, A., SPINELLI, L. and TORRICELLI, A. 2006. A model for the softening of nectarines based on sorting fruit at harvest by time-resolved reflectance spectroscopy. Postharvest. Biol. Technol. 39, 223-232.
10. ENGEL, K.H., RAMMING, D.W., FLATH, R.A. and TERANISHI, R. 1988. Investigation of volatile constituents in nectarines 2. Changes in aroma composition during nectarine maturation. J. Agric. Food Chem. 36, 1003-1006.
11. FAGOT, R.F. 1991. Reliability of ratings for multiple judges: Interclass correlation and metric scales. Appl. Psichol. Meas. 16, 1-11.
12. FERREIRA, V., ORTÍN, N., ESCUDERO, A., LÓPEZ, R. and CACHO, J. 2002. Chemical characterization of the aroma of Grenache Rosé wines: Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J. Agric. Food Chem. 50, 4048-4052.
13. HERRMANN, K. 1991. Die Aromastoffe des Obstes. Teil 1. Allgemeine angeben zu den Aromastoffen, ihren Schwellenwerten und ihren Zusam- mensetzung. Erwerbsobstbau 33, 4-7.
14. HORVAT, R.J. and CHAPMAN, G.W. 1990. Comparison of volatile compounds from peach fruit and leaves (cv. Monroe) during maturation. J. Agric. Food Chem. 38, 1442-1444.
15. HUSSON, F. and PAGÉS, J. 2003. Comparison of sensory profiles done by trained and untrained juries: methodology and results. J. Sensory Studies 18, 453-464.
16. KARAHADAN, C. and JOHNSON, K.A. 1993. Analysis of headspace vola- tiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour. J. Agric. Food Chem. 41, 791-799.
17. LEA, P., RODBOTTEN, N. and NAS, T. 1995. Measuring validity in sensory analysis. Food Qual. Pref. 4, 321-326.
18. LEFFINGWELL, J.C. 2000. Flavor-base 98. http://www.leffingwell.com (accessed March 2003).
19. MANGAN, P.A.P. 1992. Performance assessment of sensory panelists. J. Sensory Studies 7, 229-252.
20. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. 1991. Sensory Evaluation Techniques, 2nd Ed., CRC Press, Boca Raton, FL.
21. POMPEI, C. and LUCISANO, M. 1991. Introduzione all'analisi sensoriale degli alimenti, pp. 63-64, Tecnos, Milano, Italy.
22. RIZZOLO, A. 1996. Use of gas chromatography-olfactometry (GCO) to evaluate flavour characteristics in fruit products [Impiego della gascromatografia-olfattometria (GCO) per lo studio delle qualita aromat- iche dei prodotti ortofrutticoli]. In La qualità dei prodotti ortofrutticoli: l'analisi sensoriale (G. Cristoferi and R. Zironi, eds.) pp. 81-97. ISTEA-CNR, Bologna, Italy.
23. RIZZOLO, A., LOMBARDI, P., VANOLI, M. and POLESELLO, S. 1995. Use of capillary gas chromatography/sensory analysis as an additional tool for sampling technique comparison in peach aroma analysis. J. High Res. Chromatog. 18, 309-314.
24. RIZZOLO, A., VISAI, C. and VANOLI, M. 1998. Studies on ripening of peaches and nectarines. In Cost 94 The Post-Harvest Treatment of Fruit and Vegetables. Current Status and Future Prospects (E.J. Woltering, L.G. Gorris, W.M.F. Jongen, B. Mckenna, E. Hoehn, P. Bertolini, M.L. Woolfe, A. De Jager, R. Ahvenainen and F. Artes Calero, eds.) pp. 351-356. Luxembourg Office for Official Publications of the European Communities, Luxembourg.
25. ROBERTSON, J.A., MEREDITH, F.L., HORVAT, R.J. and SENTER, S.D. 1990. Effect of cold storage and maturity on physical and chemical characteristics and volatile constituents of peaches (cv. Cresthaven). J. Agric. Food Chem. 38, 620-624.
26. SAMEJIMA, F. 1994. Estimation of reliability coefficients using the test information function and its modifications. Appl. Psychol. Meas. 18, 229-244.
27. SSHA. 1998. Evaluation sensorielle. Manuel méthodologique. Lavoisier, Paris, France.
28. TINSLEY, H.E.A. and WEISS, D.J. 1975. Interrater reliability and agreement of subjective judgements. J. Couns. Psych. 22, 358-376.
29. ULRICH, F. and GROSCH, W. 1987. Identification of the most intense volatile flavor compounds found during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch. 184, 277-282.
30. VAN RUTH, S.M. 2001. Methods for gas-chromatography-olfactometry: A review. Biomol. Eng. 17, 121-128.
31. VANOLI, M., RIZZOLO, A. and VISAI, C. 1995. Peach quality: Influence of ripening and cold storage. Acta Horticulturae 379, 445-450.
32. VISAI, C. and VANOLI, M. 1997. Volatile compound production during growth and ripening of peaches and nectarines. Sci Hortic-Amsterdam 70, 15-24.