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Sensory Flavor Profiling and Mapping of Market Samples Of Cumin (Cuminum Cyminum)

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1627/
JFQ-01-04
 
Title Sensory Flavor Profiling and Mapping of Market
Samples Of Cumin (Cuminum Cyminum)
 
Creator Dattatreya, Anupama
Maya, Prakash
Bhat, K.K.
 
Subject 30 Spices/Condiments
01 Sensory evaluation
 
Description Eight market samples of cumin (R1, R2, R3, R4, R5, R6, R7 and R8) from different regions of India were examined for sensory quality by conducting threshold tests, time-intensity (TI) profiling and flavor profiling. Principal
component analysis (PCA) was carried out to group the samples. Threshold values ranged from 0.006 to 0.017% with R7 and R8 lots showing lower values for their thresholds (0.006%). Higher intensity of aroma of R7 and R8 was
further confirmed by more of a lingering aroma as shown by the TI study. Flavor profiling by quantitative descriptive analysis showed that the market samples of cumin did not differ significantly (P≤0.05). Mapping of samples
using PCA technique showed, based on intensity of attributes, four distinct groups comprising a) R1 and R3, b) R7, c) R2 and R5 and d) R4 and R8. R6 occupied a position in between a and b.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1627/1/Journal_of_Food_Quality_August_2004_-_Volume_27_Issue_4_Page_264-273.pdf
Dattatreya, Anupama and Maya, Prakash and Bhat, K.K. (2004) Sensory Flavor Profiling and Mapping of Market Samples Of Cumin (Cuminum Cyminum). Journal of Food Quality, 27. pp. 264-273.