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Abstract
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| New sensory methodologies as RATA (rate all that applied) are becoming very popular for product profiling, because of their good reproducibility, ease of use and rapidity. However, RATA feasibility has not yet been tested in a real gastronomy environment. Therefore, the aim of this study was to investigate the potential application of RATA to check the effect of different culinary techniques on different sensory (intensity of different aroma attributes, color, texture, etc.) and hedonic (intensity of liking) attributes. To do so, three different types of broths (?duck?, ?vegetable? and ?fish ?) were prepared in a local restaurant using the same ingredients but applying different culinary techniques involving differences on temperatures, times and pressure conditions (vacuum or atmospheric), depending on the broth. Prior to RATA, terms were discussed in previous sessions with professional chefs and volunteers different form those participating in the study. From these sessions, three different checklists (one per type of broth) emerged and were completed by eighteen assessors. Three RATA tests for the same type of broth were performed in order to check the variation on assessors? responses for the same type of broth. Firstly, frequency of the cited attributes was studied. Then, with a one-way ANOVA samples were discriminated by attributes, and a multi-way ANOVA was used to study the influence of time, temperature and pressure conditions. Finally, three separated principal component analyses (one per broth) were carried out on the mean intensity scores of the significant terms. Preliminary results reveals that RATA was an useful tool for screening the most relevant sensory terms associated with different culinary preparations and their hedonic responses, providing quick results easy to understand by the chefs. | |
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International
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Si |
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Congress
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Eighth European Conference on Sensory and Consumer Research |
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960 |
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Place
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Verona |
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Reviewers
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Si |
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ISBN/ISSN
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0000000000 |
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Start Date
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02/09/2018 |
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End Date
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05/09/2018 |
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From page
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1 |
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To page
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3 |
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EUROSENSE 2018 |