CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL)

Citation
Kl. Bett et Pb. Johnsen, CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL), Journal of sensory studies, 11(1), 1996, pp. 1-17
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
08878250
Volume
11
Issue
1
Year of publication
1996
Pages
1 - 17
Database
ISI
SICI code
0887-8250(1996)11:1<1:COESAI>2.0.ZU;2-Y
Abstract
The impact of 2-methylisoborneol (MIB) (earthy/musty), on the flavor e valuation of farm-raised catfish was assessed by a descriptive analysi s panel, who are trained to evaluate flavor intensity using universal scales. Ideally, panelists should give the same intensity ratings for all attributes within a sample. Realistically, individual panelists pe rceive flavor intensity differently, because of variations in detectio n thresholds, adaptation, fatigue and enhancement or suppression. Expe riments were designed to investigate problems associated with evaluati ng catfish flavor. Samples ''spiked'' with MIB had lower chickeny flav or than unspiked. Intensities of MIB in spiked samples that followed a n equally spiked sample were lower. Problems can occur when catfish ar e presented at intervals less than 7 min. Panelists experienced diffic ulty in determining intensity differences of MIB flavor between sessio ns, but could determine differences in intensity of MIB within a sessi on. These influences must be accounted for in experimental designs to assess catfish flavors.