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RELATION OF SENSORY SOURNESS TO CHEMICALLY ANALYZED ACIDITY IN WHOLEMEAL SOUR RYE BREAD
Author(s) -
HELLEMANN ULLA.,
POWERS JOHN J.,
SALOVAARA HANNU.,
SHINHOLSER KATHLEEN.,
ELLILÄ MERJA.
Publication year - 1988
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1988.tb00433.x
Subject(s) - lactic acid , titratable acid , flavor , chemistry , odor , acetic acid , food science , sensory analysis , taste , significant difference , biochemistry , mathematics , bacteria , biology , organic chemistry , genetics , statistics
. Sour rye breads containing varying acetic or lactic acid concentrations were used as samples in Experiment 1. Assessors (N=18) could detect difference between 0 to 2 g of added acetic acid (p< 0.02, triangle test), whereas difference between lactic acid concentrations at the same level was detected at p < 0.001. In Experiment 2 five commercial rye breads were profiled by 14 assessors on a 10‐cm graphical scale using 12 flavor descriptors, including desirability. Chemical determinations of pH, titratable acidity, acetic and lactic acid and NaCl concentration were made. Acetic and lactic acid concentrations were strongly related to perceived sourness of odor and taste. The effect of lactic acid on pH and titrable acidity was more pronounced than that of lactic acid. Stepwise discriminant analysis of the sensory data resulted in a 57.1% success rate in discriminating among the samples (nine descriptors used), whereas the analysis of the chemical data discriminated among the samples with a 80% success rate, two variables were useful. Combination of the sensory and chemical data led to 83.3% success with twelve variables.