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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #394942
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Temporal sensory flavor profiles of ground chicken breast meat patties containing grape pomace

Author
item Zhuang, Hong
item Bowker, Brian
item Chatterjee, Debolina

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/20/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Traditional descriptive profiling is effective to measure flavor attribute intensities at one point in time, but cannot fully capture the sensing experience during eating. Temporal sensory methods can be used to capture the experience. The objective of the present study was to compare the descriptive flavor profiles of ground chicken breast meat with different levels of a functional ingredient, grape pomace, by two temporal analysis methods, temporal dominance of sensation (TDS) and temporal check-all-that-apply (TCATA). Ground chicken breast meat was mixed with either 0.25% or 0.5% (W/W) grape pomace. A total of eight well-trained panelists evaluated the ground chicken breast meat patties using TDS and TCATA methods and 11 flavor attributes (floral, rancidity, bitter, metallic, sour aroma, astringent, sour, sweet, processed berry juice, earthy/musty, and others). TDS and TCATA provided comparable information for the dominant sensory attributes characterizing and differentiating the products with or without grape pomace. Sweetness and sourness were the dominant attributes determined by both TDS and TCATA in the control ground meat (0% grape pomace). The dominant attributes were sourness, earthiness, and sweetness for the sample with 0.25% grape pomace. Adding grape pomace resulted in increased intensity in earthiness and bitterness in both TDS and TCATA results. There existed some differences in flavor profiles between TDS and TCATA results. The panel noted more flavor attributes with TCATA method. For the control sample, TCATA showed floral flavor in addition to sweetness and sourness. There were great astringent and metallic flavors in the sample with grape pomace. Our findings provide insight for applications of temporal profiling in development of the food products with functional ingredients.