Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life.
evolution
liking
sensory analysis
sensory shelf life
sourdough bread
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
21
02
2020
revised:
16
06
2020
accepted:
03
08
2020
pubmed:
18
9
2020
medline:
29
12
2020
entrez:
17
9
2020
Statut:
ppublish
Résumé
The objectives of the present work were to study the evolution of the sensory properties and overall liking of four sourdough breads over their lifespans and to determine their sensory shelf life (SSL). We also intended to identify the main sensory characteristics leading to a decrease in overall liking and the end of the consumption of the breads. Seventy-eight consumers evaluated different 1 kg sourdough breads at home. Two methods were used to describe the evolution of the sensory properties and overall liking: one based on ratings of descriptors' intensities and the other based on the magnitude of the changes observed since the previous consumption. As expected, the results showed that sensory properties and liking scores evolved over time. While the aroma and taste properties changed little, the texture deteriorated significantly. The overall liking scores decreased steadily over time, while the percentage of subjects who stopped eating bread increased. "Easiness to cut with the teeth," "easiness to chew," "crispness," and "softness" were the main characteristics positively correlated with the overall liking scores and negatively correlated with the percentage of rejection. In contrast, "dryness of the crumb" was negatively correlated with the liking scores and positively correlated with the percentage of rejection. A survival analysis determined that the SSL (50% rejection) of the breads was approximately 2.5 days. Interestingly, we highlighted that the average liking score corresponding to the SSL was just below the middle of the overall liking scale. PRACTICAL APPLICATION: The results of this work could be of interest to bread-making professionals who will be able to use the main conclusions to advise their clients and possibly adapt the bread format to their sensory shelf life. This work was also an opportunity to highlight sourdough bread, which offers more flexibility than French baguette in managing the consumption of the bread purchased. The alternative approach tested to measure the evolution of sensory characteristics and overall liking could interest the professionals of sensory analysis.
Identifiants
pubmed: 32940357
doi: 10.1111/1750-3841.15410
doi:
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3517-3526Subventions
Organisme : European Agricultural Fund for Rural Development study
Informations de copyright
© 2020 Institute of Food Technologists®.
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