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1

Sensory evaluation of usable part of overwintering leek cultivars (Allium porrum L.)

100%
Dabrowska B., Kozielewska A., Gajewski M., Radzanowska J.
Annals of Warsaw Agricultural University. Horticulture and Landscape Architecture
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2006
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tom 27
2

Sensory quality of commercial full fat and reduced fat cheeses

100%
Lamparski G., Tobota G., Troszynska A., Fornal J.
Polish Journal of Food and Nutrition Sciences
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2006
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tom 15/56
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nr Spec.Issue 1
The aim of the present study was to compare the sensory quality of cheeses with different fat content. The samples studied were Polish commercial semi-hard type cheese and its reduced fat version. The sensory quality of cheeses was evaluated by quantitative descriptive analysis (QDA) and as hedonic ratings on day 10, 50 and 80 of their storage under traditional conditions (refrigerator 4°C). The chemical composition of the cheeses was analysed as well. The chemical analysis and sensory evaluation (QDA) proved that the level of fat in cheeses and their storage period had a significant effect (p<0.05) on some chemical parameters of cheese and some sensory attributes. Statistically significant attributes which differentiated the profile of sensory quality of both varieties (p<0.05) of cheeses were: creamy odour, sour odour, yellow colour, salty taste, sweet taste, bitter taste, hardness and dryness. The results obtained with the QDA analysis were confirmed by the PCA analysis. Differentiating the sensory profile of cheeses (QDA) did not influence (p<0.05) their overall quality.
3

Sensory quality of greenhouse tomato fruits grown in the traditional substrates and inert media

100%
Zawirska-Wojtasiak R., Wasowicz E., Komosa A., Tyksinski W., Spychalski A.
Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo
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2000
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tom 32
4
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Extracts from selected tannin-rich foods - a relation between tannins content and sensory astringency

80%
Troszynska A., Narolewska O., Wolejszo A.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 3
329-333
Extracts of polyphenols were obtained from black chokeberry, green tea, and walnut using acetone-water and ethanol-water system (8:2, v/v). The extracts were subjected to sensory evaluation using the method of sensory scaling and quantitative descriptive analysis (QDA). In sensory scaling a trained panel rated the samples for astringency which was expressed as Sensation of Astringency Coefficients (SAC). The QDA was applied for quantitative and qualitative characteristics of the extracts. To determine the content of tannins three spectrophotometric methods were used (n- butanol- HCl hydrolysis, BSA precipitation assay and PVP binding assay). The results proved that both the source of tannins and the type of solvent used for extraction had significant effects on the astringency and sensory profiles of the extracts. The analysis of multiple regression demonstrated that astringency of the extracts examined was affected to the greatest extent by tannins determined with the method of their binding on polyvinylpyrrolidone (PVP) sorbent.
5
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Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

80%
Wolejszo A., Szymkiewicz A., Troszynska A.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 4
415-420
The objective of the study was to compare parallel immunoreactive properties and sensory characteristics of lentil (Lens culinaris) and mung bean (Vigma radiata L.) sprouts. The seeds were germinated with and without light at 20°C up to 3 days. The changes in immunoreactivity of the sprouts were determined by competitive ELISA method using rabbit polyclonal antisera to lentil and mung bean proteins. The sensory quality of samples was evaluated by quantitative descriptive analysis (QDA). In QDA a trained panel (n=9) rated the sprouts for odour, taste and texture. The results indicated that the effects of germination on the immunoreactive properties of sprouts with cotyledons depended on the type of legumes. The presence or absence of light during the germination process did not affect the results achieved. The removal of the cotyledons almost completely reduced immunoreactivity of samples (97% for lentil and 99% for mung bean). The effects of germination on the sensory profile of sprouts were found to depend on the type of legumes but as far as the sprouts of mung bean are concerned also on the processing conditions. The QDA demonstrated significant differences between the sprouts for the following attributes: bitterness (p<0.001), “pea-pod” taste (p<0.01), flourness (p<0.001) and juiciness (p<0.01).
6

Sensory quality of fruits of eggplant (Solanum melongena L.) cultivars in relation to growing conditions

80%
Gajewski M., Kowalczyk K., Radzanowska J., Bajer M.
Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture
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2009
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tom 30
7
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Content available

Sensory characteristics of two parsley (Petroselinum sativum ssp. crispum L.) cultivars depending on storage conditions

80%
Sitarek M., Radzanowska, Wtulich J., Dobrzynski J., Gajewski M.
Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture
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2015
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tom 36
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