DIFFERENCES IN SENSORY PROFILES OF SMOKE PREPARATION AS AN EFFECT OF PROCESSING METHOD
 
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Pol. J. Food Nutr. Sci. 2000;50(3):3–8
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ABSTRACT
The objectives of this study were developing standardized updated procedure of sample preparation for the LSP sensory analysis and comparing sensory profiles of smoke preparations obtained from the same wood tar by two different methods of further processing. Three LSP obtained from ash wood tar were used as experimental material. Preparation ED was made by the extraction-distillation method and preparations D1 and D5 by the distillation method. In sensory profiling (QDA) analysis of LSP, the standardized, strictly uniform procedure of samples preparation (including bringing them to equi-intensive concentrations) was elaborated to get precise, reproducible results. Two methods (extraction-distillation or distillation) of processing of the same wood tar used to obtain LSP gave preparations of distinctively different odour profiles. Significant differences were found in three attributes of positive character in hedonic terms (“smoked meat”, “maggi” and “caramel”) and in two off-odour notes (“died fireplace” and “medicinal”) of negative hedonic character. The intensity of the first three attributes was significantly higher (P£0.001) in distillation-derived preparations; these preparations showed also a significantly (P£0.001) lower intensity of both off-odour notes.
ISSN:1230-0322