Articles
HRATA: a new sensory methodology for a better aroma characterization a case study on apple (Malus domestica)
Article number
1353_14
Pages
101 – 108
Language
English
Abstract
The sensory characterization of fruits is often confronted with the difficulty of assessing the olfactory and aromatic complexity of the products.
Sensory profiles are often limited to visual, gustatory, and texture attributes.
The odorous component is reduced to large aromatic families without details.
This aromatic richness is then lost while it could be valued.
An original methodology has been developed to allow the characterization of aromas using aroma wheels.
The HRATA (Hierarchical Rate All That Apply) methodology proposes to combine the benefits of methodologies traditionally used in sensory evaluation.
It proposes both 1) a complete characterization of the aromas based on a RATA (Rate All That Apply) approach that gives tasters a strong freedom in the evaluation of an exhaustive list of attributes, and 2) a hierarchical presentation of attributes that allows tasters to position more or less accurately (category or term) according to their perceptions.
Coupled with a computerized user-friendly interface in the form of an interactive aroma wheel, tasters can easily choose and score as many attributes as necessary with different levels of precision if they wish.
This original methodology was tested with eight apple cultivars and based on an aroma wheel containing 15 categories and 34 terms of aroma and eight texture and taste attributes, adapted from Charles (2013). Fifteen tasters characterized each apple twice with the sole instruction to score as many attributes as necessary on the wheel.
The results give access to a precise characterization of the aromas of each cultivar complementary to the attributes traditionally evaluated.
They also allow for questioning the possible presence of cross-modal interaction between flavors and aromas.
This study allows to make a proof of concept of this methodology of which possible improvements are discussed in the article.
Sensory profiles are often limited to visual, gustatory, and texture attributes.
The odorous component is reduced to large aromatic families without details.
This aromatic richness is then lost while it could be valued.
An original methodology has been developed to allow the characterization of aromas using aroma wheels.
The HRATA (Hierarchical Rate All That Apply) methodology proposes to combine the benefits of methodologies traditionally used in sensory evaluation.
It proposes both 1) a complete characterization of the aromas based on a RATA (Rate All That Apply) approach that gives tasters a strong freedom in the evaluation of an exhaustive list of attributes, and 2) a hierarchical presentation of attributes that allows tasters to position more or less accurately (category or term) according to their perceptions.
Coupled with a computerized user-friendly interface in the form of an interactive aroma wheel, tasters can easily choose and score as many attributes as necessary with different levels of precision if they wish.
This original methodology was tested with eight apple cultivars and based on an aroma wheel containing 15 categories and 34 terms of aroma and eight texture and taste attributes, adapted from Charles (2013). Fifteen tasters characterized each apple twice with the sole instruction to score as many attributes as necessary on the wheel.
The results give access to a precise characterization of the aromas of each cultivar complementary to the attributes traditionally evaluated.
They also allow for questioning the possible presence of cross-modal interaction between flavors and aromas.
This study allows to make a proof of concept of this methodology of which possible improvements are discussed in the article.
Authors
R. Symoneaux, C. Patron, C. Brasse
Keywords
sensory analysis, flavour, aroma wheel, Hierarchical Rate All That Apply
Groups involved
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Division Postharvest and Quality Assurance
- Division Horticulture for Development
- Division Tropical and Subtropical Fruit and Nuts
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