Sensory evaluation and the relationship of carotenoids to off-odors and off-flavors of dehydrated sweet potato flakes

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Nancy Lou Jones (Creator)
Institution
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Advisor
Sheron Minich

Abstract: Sensory evaluations of oxidized carotenoids and precooked, dehydrated sweet potato flakes were conducted. The objectives of this study were to determine if beta-carotene or any of the oxidized carotenoid fractions extracted from sweet potatoes are the precursors of off-odors and off-flavors in precooked, dehydrated sweet potato flakes and if there is a difference in the odors and flavors of standard and deteriorated precooked, dehydrated sweet potato flakes. The responses of fifteen panel members to the odors and flavors of the samples were recorded on scorecards. For olfactory evaluation a paired test was used; whereas, for gustatory evaluation a triangle test was used. Results of this study indicate that there is a conclusive difference in the odors of the oxidized carotenoid fractions one, three, and five and good and poor sweet potato flakes. The odor of the second carotenoid fraction was found different from the odors of the good flakes but not from the odor of poor sweet potato flakes. Similarities in odors of the remaining carotenoids and both good and poor sweet potato flakes were found.

Additional Information

Publication
Thesis
Language: English
Date: 1967

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