Source: KANSAS STATE UNIV submitted to
DEVELOPMENT AND APPLICATION OF SENSORY TESTING METHODS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0223864
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2010
Project End Date
Sep 30, 2015
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Project Director
Chambers, ED.
Recipient Organization
KANSAS STATE UNIV
(N/A)
MANHATTAN,KS 66506
Performing Department
Human Nutrition & Foods
Non Technical Summary
The goal of each of this project is to develop better research tools for evaluating and measuring perception of products (e.g. food), information (e.g. impact of health information or brand on consumption), or services (e.g. food safety information or dietary assessment surveys) for industry and government. By improving testing procedures, we obtain more accurate information on the products and services that we have and we ultimately produce products that are more accepted by consumers and information that is more useful to government agencies (e.g. USDA Economic Research Service, DHHS National Center for Health Statistics) and industries that use that information. Impacts of these projects include shorter time for development of products, more acceptable foods and other products, fewer products reaching the market that ultimately fail, and improved understanding of consumer behavior related to diet and health.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50150101060100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
5010 - Food;

Field Of Science
1060 - Biology (whole systems);
Goals / Objectives
Sensory testing is key to the acceptance and use of products, services, and information, but methods need to be developed and updated to new situations, new products, and to validate their usefulness. The objectives of this project are to: 1) Develop sensory lexicons for products that can be used by researchers and industry for evaluation of products. 2) Determine alternative procedures for measuring sensory properties, including consumer acceptance of products. 3) Determine whether alternative measures of product satisfaction (i.e., tests where brand or nutrition information is provided, longer term consumption, better understanding of consumer attitudes) can provide additional helpful information in consumer sensory tests. 4) Develop procedures that can better promote or evaluate effectiveness of consumer food safety information and validity of portion sizes in dietary surveys. The outcomes expected are: 1) Development of sensory lexicons; 2) Development of at least one new method for evaluating products; 3) Publications comparing product acceptance/satisfaction using alternative measures; 4) Design of a consumer food safety promotional message for ready-to-eat food storage; and 5) Publications on food consumption patterns and dietary intake.
Project Methods
Project A: Lexicons: Methods include determining a category of products to test (e.g. green leafy vegetables, grain sorghum), selecting a wide range of products in that category, various ways of processing, using trained panelists to describe the flavor/texture of the product, discussion among panelists to come to agreement on terms and definitions, and finding sensory references (a product or chemical that represents that characteristic). Statistical procedures such as Analysis of Variance and Multivariate techniques such as Principal Components Analysis will be used. After determining the appropriate lexicon and/or comparative references, sensory panelists, inspectors, product developers, etc. can use the lexicon to ensure high quality in the products they work with. Project B: Methods for Sensory testing: We will examine alternative testing methods, including targeted sensory training (e.g. development of appropriate training standards and techniques) and instrumental procedures (e.g. rapid assessments) that can ensure consistent products in multiple settings. These methods studies will be compared to traditional methods to determine how information about products change and what might be gained from those changes. Analysis of variance and some multivariate statistical techniques will be used to determine whether information is different, and if so, how it is different using the new methods. Project C: Product Acceptance and Satisfaction: Various types of studies will be conducted including 1) tests comparing demographic groups, including cultural and international groups, to compare how products are differentially perceived and accepted, 2) influences of added information, such as origin or health concepts on the acceptance of products, and 3) extended time testing of products to examine repeat use and acceptance in order to better predict repeat purchase and consumption in the marketplace. Data from these techniques will be compared to data collected from traditional consumer sensory tests to determine what additional information is gained when testing in different situations. Data that shows changes or differences in acceptance that otherwise would have gone unnoticed using a traditional test is key. Analysis of Variance of subgroups is the primary data analysis procedure. Project D: Food Safety and Dietary Assessment: In the area of food safety, this project will 1) develop messages for RTE food storage, and 2) test effectiveness of those messages. For food consumption and dietary assessment, we will compare food consumption by various demographic groups of consumers using national databases and will continue to develop methods to better track food use. Projects will include comparing rapid assessment of portion sizes using scales to traditional portion size estimation procedures to determine suitability for use in national health surveys.

Progress 10/01/10 to 09/30/15

Outputs
Target Audience:Sensory and consumer scientists in industry, government, and academe positions globally. Speech language pathologists, dietitians, and other health care workers who work with patients with swallowing disorders. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project provided opportunities for mentoring of 4 graduate students toward degree progress, including several M.S.students who completed degrees this year. The project also resulted in more than 16 presentations of information related to the project at six internatinoal professional society conferences and a corporate research symposia. More than 3,000 different scientists heard the various presentations and new contacts were created to help facilitate further research. How have the results been disseminated to communities of interest?11 scientific articles were published and 16 professional presentations were given. In addition a professional workshop that included professionals from 2 continents and 8 students was held in 2015. What do you plan to do during the next reporting period to accomplish the goals?This is the final report for this project. No further reports will be filed.

Impacts
What was accomplished under these goals? Various sensory and consumer research methods and their application were researched during the period. In relation to Objective 1 several studies were published that used lexicons we established to test products, for example, nuts duirng shelf life studies and fruits such as pomegranate in during various types of processing. We developed a lexicon for coffee that will be published in 2016 and already has been adopted by World Coffee Research (as the WCR coffee lexicon) and is being used by industry. For objective 2 a study was published showing product preparation affects sensory properties and must be standardized during sensory testing, that consumer acceptance of beverages for dysphagia patients is affected by both texture and flavor characteristics, and perhaps most importantly that using convenience sampling for consumer studies (as is practiced in many studies funded by USDA) can give inaccurate results and sampling should be more carefully controlled. For objective 3 we studied the efffects of cross-cultural acceptance and showed that familiarity is extremely important in the products at people like and choose. For objective 4 multiple studies on food safety were carried out and several comparing the effects of countries were published, particularly related to purchasing and storing poultry. In addition, a paper on curriculum development for food safety was published.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sanchez, K. and Chambers, E. IV. 2015. How does product preparation affect sensory properties? An example with coffee. Journal of Sensory Studies. 30:499-511
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Garcia, J., Chambers, E. IV., Chacon, C., DiDonfrancesco, B. 2015. Consumer acceptance testing of pre-thickened water products: Implications for nutrition care. Topic in Clinical Nutrition. 30: 264275
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Kosa, K.M., Cates, SC., Bradley, S., Chambers. E. IV, Godwin, S. 2015. Consumer-reported handling of raw poultry products at home: Results from a national survey. Journal Food Protection. 78:180-186
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Koppel, K., Timberg, L. Shalimov, R. V�zquez-Ara�jo, L., Carbonell-Barrachina, A.A., Di Donfrancesco, B., Chambers, E.IV. 2015. Purchase, storage, and preparation of eggs and poultry in selected European countries: A preliminary study. British Food Journal. 117: 749-765.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: V�zquez-Ara�jo, L., Chambers, E. IV., Carbonell-Barrachina. �.A. 2015. Enrichment of pomegranate juice with pomegranate albedo. Beverages. 1:17-33.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Koppel, K., Anderson, E., and Chambers, E. IV. 2015. Influence of processing on pomegranate (Punicagranatum L.) juice flavor and aroma. Journal of the Science of Food and Agriculure. 95: 10661071.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Anderson, E., Koppel, K., and Chambers, E. IV. 2015.Consumer evaluation of processing variants of pomegranate juice. Beverages 1:3-16
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Ricketts, J., Godwin, S., Beaty, M., Leathers, Chambers, A. E IV, and Cates, S. 2015. Identifying themes to guide curriculum development for the poultry and egg education project (PEEP). Proceedings of the Southern Regional Conference of the American Association of Agriculture Educucators. 115-118.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Magnuson, S., Koppel, K., Reid, W., Chambers, E. IV. 2015. Pecan flavor changes during storage. Journal of the American Pomological Society. 69: 206-214.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Cardinal, P., Zamora, M.C., Chambers, E. IV, Carbonell Barrachina, A., and Hough, G. 2015. Convenience sampling for acceptability and CATA measurements may provide inaccurate results: a case study with fruit-flavored powdered beverages tested in Argentina, Spain and USA. Journal of Sensory Studies. 30: 295-304.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: V�zquez-Ara�jo, L., Adhikari, K., Chambers, E. IV., Chambers, D., Carbonell-Barrachina, A. 2015. Cross-cultural perception of six commercial olive oils: a study with Spanish and US consumers. Food Science and Technology International. 21: 454-466.


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Sensory and consumer scientists in industry, government, and academe positions globally. Speech language pathologists, dietitians, and other health care workers who work with patients with swallowing disorders. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This project provided opportunities for mentoring of 8 graduate students toward degree progress, including several M.S.students who completed degrees this year. The project also resulted in more than 12 presentations of information related to the project at nine internatinoal professional society conferences and two corporate research symposia. More than 2,000 different scientists heard the various presentations and new contacts were created to help facilitate further research. How have the results been disseminated to communities of interest? 17 scientific articles were published and 12 professional presentations were given. In addition a professional workshop that included professionals from 3 continents and 8 students was held in 2014 and and additional workshop is planned for 2015. What do you plan to do during the next reporting period to accomplish the goals? Continue multiple research projects and hire a post-doctoral associate to facilitate additional reserach and training.

Impacts
What was accomplished under these goals? Various sensory and consumer research methods and their application were researched during the period. In relation to Objective 1 several studies were published that used lexicons we established to test products, for example, beef and green tea. In addition, a study comparing the use of two different lexicons for coffee showed that sensory lexicons are more specific and repeatable than those used by quality experts. We developed a lexicon for nail polishes, a common consumer product and the development of a coffee lexicon was completed in 2014 and will be presented to industry and published in 2015. For objective 2 a study was published showing that accelerated shelf-life vs real time shelf-life testing often, but not always, provide similar data, even within the same product category. Another study was published showing that the impact of carriers in sensory testing is important and that the blandest carrier is not always the most efficient in examining differences among products. A comparison of stored rice products also showed the differences that can be observed by simple aging in typical storage conditions for commodities. For objective 3 we branched into the consumer/pet continuum and published studies on the impact of humans on pet food choices for dogs. We also published data examining the impact of emotion on products and developed an emotion lexicon for the coffee drinking experience. For objective 4 multiple studies on food safety were carried out and several comparing the effects of countries were published, particularly related to purchasing and storing poultry. In addition, an editorial on the impact of beverages on our lives was published.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Cherdchu, P. Chambers, E. IV. 2014. Effect of carriers on descriptive sensory characteristics: a case study with soy sauce. J. Sensory Stud. 29: 272-284.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Di Donfrancesco, B., Gutierrez Guzman, N., Chambers, E. IV. 2014. Comparison of results from cupping and descriptive sensory analysis of Colombian brewed Coffee. J. Sensory Stud. 29: 301-311.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Whetstone, S., Adhikari, K., and Chambers, E. IV. 2014. Impact of seasoning and bromelian on sensory attributes of beef steak. J. Human Nutr Food Sci. 2(1): 1023(1-7)
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Koppel, K., Suwonsichon, S., Chitra, U., Lee, J., and Chambers, E. IV. 2014. Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries. Foods, 3: 110-127.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Lee, J., Chambers, D.H., and Chambers, E. IV. 2014. A comparison of the flavor of green teas from around the world. J. Sci. Food Agric. 94: 1315-1324
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Chambers, E. IV. 2014. Beverages: A requirement for life and an opportunity to impact the way we live it. Beverages, 1: 1-2
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Guti�rrez, N., Koppel, K., and Chambers, E IV. 2014. Food Safety Practices at Home in Neiva Consumers. A Descriptive Comparison with Three Countries (Inocuidad Alimentaria en el Hogar en Consumidores de Neiva. Comparaci�n Descriptiva con Tres Pa�ses). Rev. Fac. Nal. Agr. Medellin. 67(Supl 2): 991-993.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Bhumiratana, N., Adhikari, K., Chambers, E. IV. 2014. The development of an emotion lexicon for the coffee drinking experience. Food Res. Int. 61: 83-92.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Koppel, K., Chambers, E. IV, V�zquez Ara�jo, L, Carbonell Barrachina, A., and Suwonsichon, S. 2014. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States. Food Qual Pref. 31: 116-123.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: V�zquez-Ara�jo, L., Nuncio-J�uregui, P.N., Cherdchu, P., Hern�ndez, F., Chambers, E.IV, Carbonell-Barrachina, A.A. 2014. Physicochemical and Descriptive Sensory Characterization of Spanish Pomegranates: aptitudes for processing and fresh consumption. Int. J. Food Sci. Technol. 49:1663-1672.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Sun, C., Koppel, K., and Chambers, E. IV. 2014. An initial lexicon of sensory properties for nail polish. Int. J Cosmetic Sci..36: 262-272.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Di Donfrancesco, B., Koppel, K., Swaney-Stueve, M., and Chambers E. 2014 Consumer acceptance of dry dog food variations. Animals 4:313-330.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Soontrunnarudrungsri, A., Chambers, D., Oupadissakoon, C., Chambers, E. IV. 2014. Comparison of sensory properties of freshly harvested and 1-year storage Thai rice. Food Appl. Bioscience J. 2: 67-82.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Timberg, L., Koppel, K., Kuldj�rv, R., Chambers E. IV, Soontrunnarudrungsri, A., Suwonsichon, S., Paalme, T.. 2014. Seasoned sprat products acceptance in Estonia and in Thailand. J. Aquatic Food Prod Technol. 23: 552-556.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Phan, T.X. U., Chambers, E. IV, Padmanabhan, N.B, Alavi, S.B. 2014. Accelerated vs. real time modeling for shelf life: An example with fortified blended foods. In: Proceedings SPISE 2014: From Sensory to Quality, ed. Valentin, D., Chollet S, Le, S, Nguyen, D.H., and Abdi, H., Vietnam National University - HoChiMinh City Publishing House. Pp. 16-20.


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Sensory and consumer scientists in industry, govenment, and academe positions globally. Speech language pathologists, dietitians, and other health care workers who work with patients with swallowing disorders. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This project provided oportunities for mentoring of 6 greaduate students toward degree progress, including 2 M.S.and 1 Ph.D. student who completed degrees this year. The project also resulted in nine presentations of information related to the project at five internatinoal professional society conferences and two corporate research symposia. More than 1,500 different scientists heard the various presentations and new contacts were created to help facilitate further research. How have the results been disseminated to communities of interest? Eight scientific articles were published and nine professional presentations were given. In addition a professional workshop that included professionals from 3 countries and 12 students was help in 2013 and one for 2014 is being planned. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Various sensory and consumer reserach methods and their application were researched during the period. In relation to Objective 1 two studies were published describing the sensory attribute nutty that appears across multiple product categories and a lexicon for soy sauce that was cross-validated with a panel from another country. In addition, the development of a coffee lexicon to be used by coffee researchers world-wide was started. For objective 2 a study comparing the impact of testing meat products with or without seasoning was published, several studies that examine the use of instrumental methods for evaluating flavor or texture properties of products, including a review article on volatile relationships to flavor, were published, and studies to determine the appropriate methdos for brewing coffee for sensory tests were started. For objective 3 one study on using personality classification to help identify segments of consumers was published and several studies examining time intensity and extended use of products were conducted. For objective 4 two studies, one a large consumer survey in 10 countries examining consumer food safety behavior and the second a consumer shop-a-long study that examined potential for cross-contamination from raw poultry while grocery shopping were conducted. In relation to the general theme of this project, a study examining the impact on flavor and volatile compounds of using recommended procedures, i.e. multiple brews, for preparing green tea was examined. Significant results from these various studies suggest that products can be desribed consistently across sensory panels and across countries, even with different languages; that prepartion methods for products must be determined on a case by case basis because sometimes results are impacted by changes and other times the impact is far less; That personality classification of consumers may provide additional information, but separation by gender and age and assuming differences based on personality is false. Progress on other goals related to food safety and dietary consumption are continuing.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: V�zquez Ara�jo, L. Chambers, E. IV, Adhikari, K., Hough, G., and Carbonell-Barrachina, �. A. 2013. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. Meat Sci. 93: 61-66.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Miller, A.E., Chambers, E. IV, Jenkins, A., Lee., J., and Chambers, D.H. 2013. Defining and Characterizing the Nutty Attribute across Food Categories. Food Qual. Pref. 27: 1-7.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Chambers, E. IV and Koppel, K. 2013. Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules 18: 4887-4905.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Cherdchu, P., Chambers, E. IV, and Suwonsichon, T. 2013. Sensory lexicon development using trained panelists in Thailand and the United States: soy sauce. J. Sensory Stud. 28:248-255
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lund, A., Garcia, J., and Chambers, E. IV. 2013. Line Spread as a Visual Clinical Tool for Thickened Liquids. Amer. J. Speech-Language Path. 22:566-571.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lee, J., Chambers D.H., Chambers, E. IV, Adhikari, K., and Yoon, Y. 2013. Volatile aroma compounds in various brewed green teas. Molecules. 18:10024-10041.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Cherdchu, P. and Chambers, E. IV. 2013. Personality classification of consumers: a comparison of variables, standardization, and clustering methods. J Sensory Stud. 28: 504512.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lee, J., Chambers, D., and Chambers, E IV. 2013. Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times. Foods. 2: 554-571.


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: This project is complete. The three study tours planned for this project, one in Argentina, Spain, and Thailand were completed and information learned has been institutionalized in courses and websites. In addition, research projects were conducted and have resulted in more than 20 research articles either published, in press, or in preparation. The study tours were designed to acquaint students with food habits and cuisine, food markets and marketing, and sensory (including consumer) testing situations in each country. Major cities in Spain, Argentina, and Thailand were covered and smaller areas in those countries also were visited to ensure that a range of potential U.S. markets was covered. Shopping habits differed among countries and within countries. US products were available in all countries, but as expected, were less prevalent in smaller towns and cities. Sweet and salty snacks, beverages, and breakfast cereals from US companies commonly were available in many markets, but the local country's products (or those from regional trading partners) were much more available. In Thailand and to a lesser extent, Spain and Argentina, local markets instead of grocery or supermarkets were more common than in the US and consumers regularly visited those markets for particular types of products, usually fresh products such as fruits and vegetables or meat and fish. It is essential that US manufacturers consider the shopping patterns of local consumers if they hope to have their products be widely available for purchase. Students learned that crises in one part of the country can impact food access in other cities because systems such as transportation and manufacturing are disrupted preventing food from reaching other places. In some countries such as Spain and Thailand, regional food consumption patterns still are largely responsible for what people select and eat although international foods are making inroads. Thus, in some countries products likely would need to be tested in multiple locations to capture regional preferences. Descriptive sensory testing using trained panels are available in all the countries visited. Often those services are more available at universities in those countries, whereas in the U.S. both private agencies are more common. Consumer testing in the countries differed depending on the locations. Products: Three web-sites, one for each of the three countries, are complete and will be posted in 2013. Seventeen research papers are published or in press as of the end of 2012 and additional papers are in preparation. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Differences in ways in which people have access to foods, make food choices, and purchase food products in three different countries most importantly for this project, how testing is done for new products in those countries has been developed into websites that are available for public viewing. In addition, information on products and product testing in various countries, not only in the countries that were included in the proposal for this project have been published in referred scientific journals or proceedings. Dissemination Activities: Websites have been developed and are in the final stages of launch. Research articles have been published and additional papers are in press or in preparation. More than 10 talks on international collaboration and research have been presented at international venues in Thailand, Spain, Malaysia, Estonia, Korea, Dubai, Colombia, Ireland, and Canada in addition to those given in the U.S. Other university units have used this as a starting point to begin additional international collaboration for education and research. Future initiatives: Additional study tours beyond the scope of this grant are being planned. One to India is in the final planning stages and should take place in FY 2014. Additional research has been planned and is being conducted including a study in 10 countries. A grant from the Spanish Government was received to allow a faculty member to begin development of a food product testing laboratory at a university in Spain. A project that could impact sales of artisan products by internet has been initially planned. Impacts: A better understanding of how products are marketed and tested in countries other than the U.S. is essential to better market U.S. products abroad. The knowledge gained in these study tours and research projects will enable the participants to work with companies to better test U.S. products for export overseas. The websites developed will provide information to others beyond this project who want to understand how to better test U.S. products overseas.

Publications

  • Cherdchu, P., Chambers, E. IV, and Suwonsichon, T. 2013. In Press. Sensory lexicon development using trained panelists in Thailand and the United States: soy sauce. J. Sensory Stud
  • Chambers, E. IV, Lee, J., Chun,S., and Miller, A. 2012. Development of a lexicon for commercially available cabbage (baechu) kimchi. J. Sensory Stud. 27:511-518.
  • Ledeker, C., Chambers, D., Chambers, E. IV, and Adhikari, K. 2012. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Puree and Sorbet. J. Food Sci. 77: S348-S355.
  • Vazquez Araujo, L. Chambers, E. IV, Adhikari, K., Hough, G., and Carbonell-Barrachina, A. A. 2013. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. Meat Sci. 93: 61-66.
  • Doan, A. and Chambers, E. IV. 2012. Predicting success for new flavors with information known pre-launch: a flavored snack food case study. Food Qual. Pref. 25: 116-120.
  • Suwonsichon, S., Chambers E. IV, Kongpensook, V, Oupadissakoon, C. 2012. Sensory lexicon for mango as affected by cultivars and stages of ripeness. J. Sensory Stud. 27: 148-160.
  • Phan, T.X.U., Olson, V., and Chambers, E.IV. 2012.. Brown rice: Cultural effects on consumers perceptions and beliefs. In: Proceedings SPISE 2012: Integrating Sensory Evaluation into Product Development: An Asian Perspective, ed. Valentin, D., Pecher, C., Nguyen, D.H., Chambers, D., and Abdi, H., Vietnam National University - HoChiMinh City Publishing House. pp 129-136.
  • Koppel, K, Chambers, E. IV, and Chambers, D.H. 2011. Flavour and Acceptance of Estonian Cheeses. Agronomy Res. 9: 409-414.


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: A number of projects were completed including 1) defining an improved lexicon for beef flavor of intact cuts, 2) understanding the impact of product cultivar (e.g. coffee beans) on flavor of processed products, and 3) studies to compare organically grown vegetables to non-organically grown vegetables. Several studies are continuing or were new including 1) studies to examine the mustiness in stored grain sorghum, 2) applying complex statistical methods to sensory data to better understand the information generated, 3) better understanding food consumption patterns among diverse populations both within the U.S. and internationally, 4) studies on sensory properties and quality of green tea, 5) studies on dysphagia, and 6) studies on flavor of cooked beef with seasonings. PARTICIPANTS: In addition to faculty and students at Kansas State University (in the departments of Human Nutrition, Family Studies and Human Services, Horticulture, and Statistics) a number of individuals in industry, at other U.S. universities (e.g. Tennessee State University, Texas A&M University), foreign universities and laboratories (e.g. Chulalongkorn University and Kasetsart University in Thailand, Miguel Hernandez University in Spain, and the Competence Center for Food and Manufacturing in Estonia) were involved in research for this project. Approximately 10 graduate students were funded by projects under the umbrella of this project and presentations related to this project were given at 5U.S. conferences and at conferences or seminars in 6 foreign countries TARGET AUDIENCES: The target audience for this project is sensory and product scientists in industry, universities, and government who test and design better products or services for consumers. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
This project has shown that 1) it is possible to determine the chemical compounds that result in storage mustiness in grain sorghum and to better understand the sensory impact of those chemical compounds, 2) that adding pomegranate peel, a natural waste product of pomegranate, to pomegranate juice for short periods of time and them removing that peel can provide higher levels of functional compounds without compromising flavor, 3) that the shelf-life of green leafy vegetables (e.g. pac choi) does not vary whether it is produced conventionally or with organic methods, 4) the incoming ingredients (e.g. coffee cultivar) has an impact on the flavor of finished products even after they have been extensively processed, 5) and that multivariate statistical analysis of data must be carefully applied to ensure that key aspects of the information are not co promised and 6) that people often cannot identify cultural foods by flavor alone, even when those foods are typical in the diet.

Publications

  • Adhikari, K., Chambers, E.IV., Miller, R., Vazquez-Araujo, L. Bhumiratana, N., and Philip, C. 2011. Development of a lexicon for beef flavor in intact muscle. J. Sensory Stud. 26: 413-420.
  • Koppel, K, Chambers, E. IV, and Chambers, D.H. 2011. Flavour and Acceptance of Estonian Cheeses. Agronomy Res. 9: 409-414.
  • Vazquez-Araujo, L., Chambers, E. IV, and Funk, D.B. 2011. References for musty odor notes in sensory analysis of grain sorghum. J. Cereal Sci. 54: 460-466.
  • Yenket, R., Chambers, E. IV, and Johnson, D.E. 2011. Statistical package clustering may not be best for grouping consumers to understand their most liked products. J. Sensory Stud. 26: 209-225.
  • Yenket, R., Chambers E. IV, and Adhikari, K. 2011. A comparison of seven preference mapping techniques using four software programs. J. Sensory Stud. 26: 135-150.
  • Chambers, E. IV. 2011. Sensory Analysis of Frozen Foods, in. Sun, D.W. (ed.) Handbook of Frozen Food Processing and Packaging, 2nd edition CRC Press, Taylor & Francis, Boca Raton,FL pp 587-604 (Chapter revision for 2nd edition.
  • McGrew, D. and Chambers, E. IV. 2011. Quality Control and Assurance through Sensory Evaluation, in Piggott, J. (ed.) Alcoholic Beverages: Sensory Evaluation and Consumer Research, Woodhead, Cambridge, UK, pp24-39.
  • Bhumiratana, N. Adhikari, K, and Chambers, E. IV. 2011. Attributes of sensory aroma from coffee beans to brewed coffee. LWT Food Sci. Technol. 44: 2185-2192.
  • Bell, B., Adhikari, K., Chambers, E. IV, Cherdchu, P., Suwonsichon, T. 2011. Ethnic food awareness and perceptions of consumers in Thailand and the United States. Nutr. Food Sci., 41: 268-277.
  • Vazquez-Araujo, L., Koppel, K., Chambers, E. IV, Adhikari, K., Carbonell-Barrachina, A.A. 2011. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membrane homogenate. LWT - Food Sci Technol, 44 2119-2125.
  • Medeiros, D., Vazquez-Araujo, L., Chambers, E. IV. 2011. Sorghum: the forgotten grain. Food Technol. 65(6): 53-60.
  • Talavera-Bianchi, M., Chambers, D.H., Chambers, E. IV, Adhikari, K., and Carey, E.E.. 2011. Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage. LWT - Food Science and Technology 44: 1536-1545.
  • Vazquez-Araujo, L., Koppel, K., Chambers, E. IV, Adhikari, K., Carbonell-Barrachina, A.A. 2011. Instrumental and Sensory Aroma Profile of Pomegranate Juices from the US: Differences between Fresh and Commercial Juices. Flavor and Fragrance Journal, 26: 129-138.