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Full-Text Articles in Food Science
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies …