Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake. (March 2022)

• Record Type: Journal Article
• Authors: Miele, Nicoletta A.; Volpe, Stefania; Cavella, Silvana; Masi, Paolo; Di Monaco, Rossella; Torrieri, Elena
• Is Part Of: Food packaging and shelf life. Volume 31(2022)
• Publication Date: 2022-03
• Subjects: Acceptability -- Survival analysis -- Difference from Reference -- Sensory shelf-life -- Bakery product; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2021.100777
• Languages: English
• ISSNs: 2214-2894

Abstract

Abstract: This work was aimed to study the implication of different sensory methodologies (an analytical method by selected assessors, and two hedonic methods: Acceptability limit and Survival analysis), for determining the shelf-life of a pumpkin-orange cake. Hedonic methods were performed by two groups of consumers: group A performed acceptability test first, and then survival analysis, for the group B the order was reversed. Indeed, the survival analysis was also assessed by using a staggered design and by involving other consumers. By considering the results of both analytical method and hedonic method performed by group A, the estimated shelf-life was about 15 days, meanwhile, it ranged from 30 to 40 days, based on the results of hedonic methods performed by group B of consumers and the results of survival analysis performed by using the staggered design. Failure criteria based on consumer acceptability must therefore be accurately chosen to avoid shelf-life estimation that does not reflect consumer behavior. The combination of two sensory methodologies could be a fast way to get more information regarding both the acceptability and the reason why the consumers will accept or reject the product. Highlights: Different sensory methodologies for shelf-life estimation have been compared. Shelf life is strongly affected by used sensory methods. Consumer methods allowed a realistic estimation of sensory shelf-life for a bakery product. Two consumer approaches were successfully combined for sensory shelf life determination.