SENSORY AND ANALYTICAL: WHERE SCIENCE MEETS ART Room 314 | December 6 2017
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AGENDA • Steve Lindsay , Almond Quality Food Safety Committee, moderator • Guangwei Huang , Almond Board of California • Ellie King , MMR Research Worldwide • Alyson Mitchell , UC Davis 3
Sensory & Chemistry Profiling of Raw Almond Varieties (2015/16 & 2016/17 Seasons) Dr Ellie King MMR Research Worldwide, Inc. , Pleasantville NY Dr Dawn Chapman Sensory: Covance Food Solutions , Livermore CA Dr Alyson Mitchell Chemistry: UC Davis , Davis CA
Content • About MMR • Background & Objectives • Methodology • Results • Key Findings
MMR has 4 Sensory Science Centres in the UK, US, Singapore & China Over 25 years experience and 15 trained sensory panels globally Each location is purpose built and fitted with: • A kitchen/preparation area • Large training /discussion rooms • Light, temperature and odor controlled booths equipped with tablets There are 3 sensory descriptive analysis panels in Pleasantville, NY and on-site client panels in the US: • The first US panel was established in 2011 • These sensory panels consist of 10-15 panelists, who are screened, trained and calibrated to evaluate a wide range of food, drinks, personal and household care products MMR also has a team of 8 statisticians all experts at analyzing and modeling sensory panel data, with consumer and or analytical data.
Background & Objectives Background: 2015-16 2016-17 Trends over Almond • Almond Board of California is interested in better season season 2 seasons Varieties understanding the sensory profiles and chemical Monterey 4 4 x Wood Colony 4 4 x composition of raw almond varieties Aldrich 4 4 x • 10 raw almond varieties were analyzed over two Padre 1 0 Carmel 2 4 x seasons, using sensory descriptive analysis and Butte 4 0 chemical analyses Price 4 4 x Nonpareil 4 4 x Objectives: Sonora 4 4 x Fritz 4 4 x • To determine the sensory signatures Mission 3 0 of raw almond varieties Independence 1 4 x Butte/Padre 3 4 x • To relate the sensory and chemical TOTAL 42 40 10 varieties analyses and identify trends across the two growing seasons Raw and unpasteurized – samples were sorted and dusted before evaluation
Methodology – Descriptive Sensory Analysis • Descriptive testing was conducted by Covance (formerly The National Food Lab) using trained sensory panelists • 10 panelists, 2 replications • Panelists participated in up to 3 orientation sessions to discuss the samples and review the references • Samples were blinded using 3-digit codes and served in a randomized and balanced order • Panelists rated attribute intensities on a 15-point modified Universal line scale • 40 sensory attributes were evaluated across all modalities
Methodology – Chemical Analyses • 11 physical measures • 9 vitamins and metals • Gas Chromatography – measured at UC Davis : Headspace Solid-Phase Microextraction Gas Chromatograpy/Mass-Spectrometry (HS-SPME-GC/MS) − 52 volatile compounds, most confirmed with authentic standards − 2 replicates http://www.elcalabs.com/GCMS.html
Descriptive Sensory Results (2015/16 and 2016/17 seasons)
Sensory profiles of raw almonds across 2 growing seasons 2015/16 2016/17 Hay (O) Total Aroma Total Flavor Total Aroma Intensity (F) Intensity (O) Woody (F) Intensity (O) Hay (O) Unripe/Beany (O) Sweet (F) Fruity/Sour (O) Sweet Aromatic (F) Sweet Aromatic (O) Cohesiveness of Hay (F) Fruity/Sour (O) Roughness (T) Mass (T) Moistness of Mass (T) Amt of Residual Chewiness (T) Particulate (T) Marzipan/ Crunchy (T) Benzaldehyde (F) Fracturability (T) Amt of Residual Hardness (T) Woody (F) Particulate (T) Hardness (T) Cohesiveness of Mealy Mealy Roughness (T) Mass (T) Mouthcoating (T) Mouthcoating (T) Fracturability (T) Moistness of Mass Sweet (F) Astringent (T) Crunchy (T) (T) Awareness of Skins Chewiness (T) (T) Rubber/Medicinal Astringent (T) Sweet Aromatic (F) (O) Total Flavor ) PC2 (16% ) PC2 (15% Intensity (F) Marzipan/ Benzaldehyde (F) PC1 (41% ) PC1 (53% )
Key difference among samples is driven by TEXTURE (Hardness) 2015/16 2016/17 Hay (O) Total Aroma Total Flavor Total Aroma Intensity (F) Intensity (O) Woody (F) Intensity (O) Hay (O) Unripe/Beany (O) Sweet (F) Fruity/Sour (O) Independence tends to be high in Hardness , Fracturability , Crunchy Sweet Aromatic (F) & Astringent across both seasons Sweet Aromatic (O) Cohesiveness of Hay (F) Fruity/Sour (O) Roughness (T) Mass (T) Sonora Moistness of Mass (T) Amt of Residual Chewiness (T) Particulate (T) Marzipan/ Independence Crunchy (T) Wood Colony Benzaldehyde (F) Fracturability (T) Amt of Residual Hardness (T) Sonora Woody (F) Particulate (T) Hardness (T) Independence Cohesiveness of Mealy Mealy Mass (T) Mouthcoating (T) Roughness (T) Fracturability (T) Mouthcoating (T) Astringent Moistness of Mass Sweet (F) Crunchy (T) Wood (T) (T) Colony Awareness of Skins Chewiness (T) (T) Astringent (T) Rubber/Medicinal Sweet Aromatic (F) (O) Woody Colony tends to be Total Flavor high in Hardness, ) Sonora tends to be high in PC2 (16% ) PC2 (15% Intensity (F) Crunchy & Fracturability in Fracturability, Crunchy & Marzipan/ Astringent in 2016/17 season 2015/16 season Benzaldehyde (F) PC1 (41% ) PC1 (53% ) Hardness, Fracturable, Crunchy, Astringent Hardness, Fracturable, Crunchy, Astringent
Key difference among samples is TEXTURE (Hardness to Chewiness) 2015/16 2016/17 Hay (O) Total Aroma Total Flavor Total Aroma Intensity (F) Intensity (O) Woody (F) Intensity (O) Hay (O) Unripe/Beany (O) Sweet (F) Fruity/Sour (O) Sweet Aromatic (F) Sweet Aromatic (O) Cohesiveness Hay (F) Fruity/Sour (O) Roughness (T) of Mass (T) Sonora Moistness of Mass (T) Amt of Residual Chewiness (T) Particulate (T) Marzipan/ Independence Crunchy (T) Monterey Wood Colony Benzaldehyde (F) Fracturability (T) Amt of Residual Hardness (T) Sonora Woody (F) Particulate (T) Cohesiveness of Hardness (T) Independence Mealy Fritz Mealy Mass (T) Mouthcoating (T) Roughness (T) Fritz Fracturability (T) Mouthcoating (T) Astringent Sweet (F) Moistness of Mass (T) Crunchy (T) Wood (T) Monterey Chewiness (T) Colony Awareness of Skins (T) Astringent (T) Rubber/Medicinal Sweet Aromatic (F) (O) Monterey tends to be high Fritz tends to be high in in Moistness, Chewiness Total Flavor ) PC2 (16% ) PC2 (15% Intensity (F) & Cohesiveness of Mass Moistness, Chewiness & Sweet across both seasons across both seasons Marzipan/ Benzaldehyde (F) PC1 (41% ) PC1 (53% ) Moistness, Chewiness, Sweet Moistness, Chewiness, Sweet
Samples further differentiated by FLAVOR (Hay/Woody and Marzipan) 2015/16 2016/17 Hay (O) Total Flavor Total Aroma Intensity (O) Total Aroma Intensity (O) Hay, High aroma/flavor Woody/Hay, High aroma Woody (F) Intensity (F) Unripe/Bean Hay (O) Fruity/Sour Sweet (F) y (O) Butte/Padre tends to be (O) high in Hay , Fruity/Sour , Aldrich Sweet Aromatic (F) Woody in 2016/17 season Nonpareil Butte/ Sweet Aromatic Nonpareil Padre (O) Cohesiveness of Hay (F) Fruity/Sour (O) Roughness (T) Mass (T) Nonpareil is high in Sonora Moistness of Mass (T) variability in 2016/17; Amt of Residual Chewiness (T) Particulate (T) Marzipan/ Independence Monterey Wood Colony some samples tends to Crunchy (T) Benzaldehyde (F) Fracturability (T) Butte/Padre Amt of Residual be more Sweet Hardness (T) Sonora Particulate (T) Woody (F) Hardness (T) Independence Carmel Mealy Cohesiveness of Fritz Mealy Mouthcoating (T) Roughness (T) Mass (T) Fritz Fracturability (T) Mouthcoating (T) Marzipan, High flavor Sweet (F) Moistness of Mass Crunchy (T) Astringent (T) Wood (T) Monterey Colony Low aroma/flavor Awareness of Skins Chewiness (T) (T) Astringent (T) Carmel Rubber/Medicinal Sweet Aromatic (F) (O) Aldrich Aldrich tends to be high in Butte Hay, Unripe/Beany, Sweet Carmel tends to be fairly Total Flavor aromatic in 2015/16 ) PC2 (16% ) Butte tends to be low high in Marzipan/ PC2 (15% Intensity (F) season & highest in in aroma/flavor in Benzaldehyde in 2016/17 Marzipan/Benzaldehyde Marzipan/ 2015/16 season season Benzaldehyde (F) in 2016/17 season PC1 (41% ) PC1 (53% )
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