Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat

Derek V. Byrne; Wender L.P. Bredie; Magni Martens

doi:10.1111/j.1745-459X.1999.tb00105.x

Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat

Derek V. Byrne^*, Wender L.P. Bredie, Magni Martens

^*Corresponding author for this work

Sensory and Consumer Science

55 Citations (Scopus)

Abstract

A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.

Original language	English
Journal	Journal of Sensory Studies
Volume	14
Issue number	1
Pages (from-to)	67-78
Number of pages	12
ISSN	0887-8250
DOIs	https://doi.org/10.1111/j.1745-459X.1999.tb00105.x
Publication status	Published - 1 Jan 1999

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title = "Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat",

abstract = "A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.",

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AB - A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.

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Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat

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