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
2014
Cardinal, Mireille | Baron, Regis | Kouakou, Christelle | Prost, Carole | Courcoux, Philippe | Unité Biotechnologies et Ressources Marines (BRM) ; Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) ; École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-IMT Atlantique (IMT Atlantique) ; Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - Nantes (Nantes Univ - IUT Nantes) ; Nantes Université - pôle Sciences et technologie ; Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - pôle Sciences et technologie ; Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Institut Universitaire de Technologie - La Roche-sur-Yon (Nantes Univ - IUT La Roche-sur-Yon) ; Nantes Université - pôle Sciences et technologie ; Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes université - UFR des Sciences et des Techniques (Nantes univ - UFR ST) ; Nantes Université - pôle Sciences et technologie ; Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - Institut Universitaire de Technologie Saint-Nazaire (Nantes Univ - IUT Saint-Nazaire) ; Nantes Université - pôle Sciences et technologie ; Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ) | Statistique, Sensométrie et Chimiométrie (StatSC) ; École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
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Show more [+] Less [-]English. 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.
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