D. Ferraris, M. L. GonzĂĄlez-Miret, L. Libertino, F.J. Heredia and G. Hough Instituto Superior Experimental de TecnologĂa Alimentaria Food Colour & Quality Lab, Universidad de Sevilla, Spain AIC 2010 Color and Food, Mar del Plata, Argentina 12-15 October 2010
Deep-fried breaded veal
Dipped in reconstituted egg powder
Covered with bread crumbs
Deep fried in vegetable oil
Milanesa
Recent survey: At least 1 a week: 94% At least 2 a week: 73%
Objectives a)
Is the sensory evaluation of the appearance of the real product = the sensory evaluation of the corresponding photograph?
b)
Relationship between sensory analysis of appearance and instrumental assessment
2 2
factorial design
Dipping:
Once: egg-breadcrumbs Twice: egg-breadcrumbs-egg-breadcrumbs
Frying
time:
3 minutes 6 minutes
Panel of 8 trained assessors measured: Oily:
low-high Blisters: few-many Meat coverage: low-high Color of the border: light-dark Overall color: light-dark Bubbles: few-many Thickness: thin-thick Light-colored particles: few-many Overall size: small-big
Sensory evaluation of real product
Sensory evaluation of photograph
General Procrustes Analysis
photo 1dip-6min real
GPA2 (26%)
real 2dip-3min photo
real 2dip-6min photo
photo 1dip-3min real GPA1 (67%)
Overall visual color 9 8 7 6 5 4 3 2
Photo
1
Real
0
1dip-3min
1dip-6min
2dip-3min
2dip-6min
Oily appearance 7 6 5 4 3 2
Photo
1
Real 0
1dip-3min
1dip-6min
2dip-3min
2dip-6min
Sensory versus Lightness 8
1dip-6min
7
2dips-6min roloc lausiV
6
5
1dip-3min 4
2dips-3min 52
54
56
58
60
62
Sensory versus hue 1dip-6min 8
7
2dips-6min
r ol o c l a u siV
6
5
1dip-3min
4
2dips-3min
64
66
68
70
Color distribution of pixels 60
50
b*
40
30
20 1 dip, 6 min (pixels) 2 dips, 3 min (pixels) 1 dip, 6 min (mean) 2 dips, 3 min (mean)
10
0
0
10
20
30
a*
40
50
60
Another application € Poster
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