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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	cumin Spices sensory flavor profiling
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Jan 2008 05:49
Last Modified:	28 Dec 2011 09:32
URI:	http://ir.cftri.res.in/id/eprint/1627

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