FN Archimer Export Format
PT J
TI Comparative Value of a Sorting Procedure and Quantitative Descriptive Analysis to Investigate the Influence of Processing Parameters: Case Study of Hydrolysate Production From Salmon By-Products
BT 
AF CARDINAL, Mireille
   BARON, Regis
   KOUAKOU, Christelle
   PROST, Carole
   COURCOUX, Philippe
AS 1:1;2:1;3:1,2,4;4:2,4;5:3,4;
FF 1:PDG-RBE-BRM-BIORAPHE;2:PDG-RBE-BRM-BIORAPHE;3:;4:;5:;
C1 IFREMER, Lab Sci & Technol Marine Biomass, F-44311 Nantes, France.
   ONIRIS, Nantes Atlantic Coll Vet Med & Food Sci, Food Aroma Res Grp, Nantes, France.
   ONIRIS, USC Sensometr & Chemometr Lab, Nantes, France.
   LUNAM Univ Nantes Angers Le Mans, Nantes, France.
C2 IFREMER, FRANCE
   ONIRIS, FRANCE
   ONIRIS, FRANCE
   UNIV NANTES, FRANCE
SI NANTES
SE PDG-RBE-BRM-BIORAPHE
   PDG-RBE-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-univ-france
IF 1.979
TC 7
UR https://archimer.ifremer.fr/doc/00179/29051/27488.pdf
LA English
DT Article
AB Many papers have recently discussed the value of a free sorting method as a rapid and simple alternative to quantitative descriptive analysis, considered the reference tool for food sensorial characterization. The aim of the present paper is to evaluate whether this method of free sorting can also be used to investigate the influence of processing parameters. An experimental design was applied to production conditions of enzymatic hydrolysates from salmon by-products. The effect of four processing parameters (time and temperature of hydrolysis, sugar and antioxidant addition) on the odor of the hydrolysates was studied using a sorting task with 45 untrained panelists and a quantitative descriptive analysis carried out with 11 trained panelists. This study on 21 enzymatic hydrolysates confirms the similarity of the two sensory maps and shows the value of free sorting in the sensory characteristic description step, especially to avoid missing some descriptors. It also highlights in this example that a holistic approach as sorting can reveal more easily than profiling the significant effects of process parameters on sensory characteristics and the relationships between sensory dimensions and instrumental measurements of volatile compounds.
PY 2014
PD APR
SO Journal Of Sensory Studies
SN 0887-8250
PU Wiley-blackwell
VL 29
IS 2
UT 000333762600007
BP 159
EP 170
DI 10.1111/joss.12091
ID 29051
ER

EF