Impact of pivot selection and lexicon utilization on pivot profile analysis of food off-odor reduction: The case of soymilk

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-02-05 DOI:10.1016/j.foodqual.2025.105466

Chang Liu, Linli Bu, Chen Wang, Hongwei Wang, Huayi Suo

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引用次数: 0

Abstract

The presence of unpleasant odors in many foods (especially food ingredients) impedes their development and production, and the application of lactic acid bacteria fermentation may help alleviate these undesirable odors. As a rapid pivot-based descriptive analysis methodology, the Pivot Profile (PP) has shown promise for evaluating foods with reduced off-odor. This study aimed to identify the optimal pivot for analyzing sensory off-odor reduction samples by manipulating a pivot using fermented soymilk as a sample, examining the impact of utilizing a lexicon on PP results with an untrained panel (UP), and comparing its performance with that of a semi-trained panel (SP) using the PP methodology. The study involved three rounds of PP, each round PP comprising two independent PP, with unfermented soymilk and a within-set fermented soymilk serving as pivots, respectively. The UP conducted a PP round with free descriptions, followed by a discussion on creating a descriptor lexicon and then another PP round. Subsequently, the SP (12 h of training) conducted a round of PP. The results showed that SP-PP was most similar to the descriptive analysis (DA) conducted by the trained panel (TP, 33 h of training) in describing the samples. In the PP conducted by UP, the results of PP with free descriptions were more similar to that of TP-DA compared to PP with a lexicon. Overall results suggest using a within-set sample as a pivot is more appropriate for evaluating off-odor reduction samples, and conducting PP with lexicon-trained SP may lead to more precise results.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.