The choice of odour qualities for organoleptic evaluation of simulated meat flavours

✍ Scribed by Golovnya, R. V. ;Syomina, L. A. ;Yakovleva, V. N.

• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 560 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260305

✦ Synopsis

Abstract

With the help of a specially formed group of 60 assessors reflecting the taste preferences of the population, odour qualities have been selected for verbal description of the aroma of simulated meat flavours. The selection was carried out in two stages from 18 samples of flavours of different quality. At the first stage 12 odour qualities were eliminated on the basis of 60 evaluations of 6 samples of meat flavours on the HARPER scale. At the second stage 120 evaluations were made of 12 samples according to a combined list of 40 odour qualities. As a result the specific aroma characteristics for simulated meat flavours were revealed. A scale of 24 odour qualities has been proposed. It has been proved experimentally that this scale is convenient for evaluating not only good‐quality simulated meat flavours, but also samples with off‐odours acquired because of technological variation of their production or storage.