Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol

Autores
Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven’s law.
Fil: Sánchez Pascua, Gabriela Leonor. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Materia
FISH PRODUCTS
INTERMEDIATE MOISTURE
SENSORIAL TEST
TASTE INTERACTIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243536
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerolSánchez Pascua, Gabriela LeonorCasales, Maria RosaYeannes, Maria IsabelFISH PRODUCTSINTERMEDIATE MOISTURESENSORIAL TESTTASTE INTERACTIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven’s law.Fil: Sánchez Pascua, Gabriela Leonor. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Mar del Plata; ArgentinaFil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaSociedade Brasileira de Ciência e Tecnologia de Alimentos2010-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243536Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 30; 5-2010; 260-2630101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/cta/a/bBdpPjzDV39cXgr5PNRjJXh/info:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612010000500039info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:53:21Zoai:ri.conicet.gov.ar:11336/243536instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:53:21.503CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
title Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
spellingShingle Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
Sánchez Pascua, Gabriela Leonor
FISH PRODUCTS
INTERMEDIATE MOISTURE
SENSORIAL TEST
TASTE INTERACTIONS
title_short Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
title_full Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
title_fullStr Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
title_full_unstemmed Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
title_sort Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
dc.creator.none.fl_str_mv Sánchez Pascua, Gabriela Leonor
Casales, Maria Rosa
Yeannes, Maria Isabel
author Sánchez Pascua, Gabriela Leonor
author_facet Sánchez Pascua, Gabriela Leonor
Casales, Maria Rosa
Yeannes, Maria Isabel
author_role author
author2 Casales, Maria Rosa
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv FISH PRODUCTS
INTERMEDIATE MOISTURE
SENSORIAL TEST
TASTE INTERACTIONS
topic FISH PRODUCTS
INTERMEDIATE MOISTURE
SENSORIAL TEST
TASTE INTERACTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven’s law.
Fil: Sánchez Pascua, Gabriela Leonor. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
description In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven’s law.
publishDate 2010
dc.date.none.fl_str_mv 2010-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243536
Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 30; 5-2010; 260-263
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243536
identifier_str_mv Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 30; 5-2010; 260-263
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/cta/a/bBdpPjzDV39cXgr5PNRjJXh/
info:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612010000500039
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.221938

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