Lexicon for the sensory description of Australian native plant foods and ingredients

Smyth, H. E., Sanderson, J. E. and Sultanbawa, Y. (2012) Lexicon for the sensory description of Australian native plant foods and ingredients. Journal of Sensory Studies, 27 6: 471-481. doi:10.1111/joss.12012


Author Smyth, H. E.
Sanderson, J. E.
Sultanbawa, Y.
Title Lexicon for the sensory description of Australian native plant foods and ingredients
Journal name Journal of Sensory Studies   Check publisher's open access policy
ISSN 0887-8250
1745-459X
Publication date 2012-12-01
Sub-type Article (original research)
DOI 10.1111/joss.12012
Volume 27
Issue 6
Start page 471
End page 481
Total pages 11
Place of publication Hoboken, NJ, United States
Publisher Wiley-Blackwell
Language eng
Formatted abstract
Understanding and describing “Australian flavor” has proved to be a challenge for marketers of native foods because of the diversity of unique flavor signatures exhibited. Descriptive analysis techniques were applied, using a panel of 11 experienced judges, to define and articulate the sensory properties of 18 key commercial Australian native plant foods and ingredients including fruits, herbs and spices. Quantitative descriptive data were transformed into concise and accurate verbal descriptions for each of the species. The sensory language developed during the vocabulary development panel sessions was combined, categorized and ordered to develop a sensory lexicon specific for the genre. The language developed to describe the foods and ingredients was diverse and distinctly Australian including aromas such as musk, rosella, citrus and spiced tea to eucalypt, bush scrub, fresh beetroot and wheat biscuit.
Keyword Flavor characteristics
Describe flavor
Cheddar cheese
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2013 Collection
 
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