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Edward E Carey - One of the best experts on this subject based on the ideXlab platform.
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Sensory and chemical properties of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage
Lwt - Food Science and Technology, 2011Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Delores H. Chambers, Koushik Adhikari, Edward E CareyAbstract:Abstract Sensory and chemical characteristics of organically and Conventionally Grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4 °C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and Conventionally Grown leaves at any point in the shelf life.
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Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)
Journal of Food Science, 2010Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Edward E Carey, Koushik Adhikari, Delores H. ChambersAbstract:: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. Practical Application: The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
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Consumer sensory analysis of organically and Conventionally Grown vegetables.
Journal of Food Science, 2007Co-Authors: Xin Zhao, Edgar Chambers, Ziad Matta, Thomas M Loughin, Edward E CareyAbstract:Consumers of organically Grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce from supermarket shelves does not permit adequate assessment of this consumer perception, given potentially confounding cultivar and environmental effects. We used replicated side-by-side plots to produce organic and conventional vegetables for consumer sensory studies. In one test, red loose leaf lettuce, spinach, arugula, and mustard greens, Grown organically and Conventionally, were evaluated for overall liking as well as for intensity of flavor and bitterness. Another consumer test was conducted comparing organically and Conventionally Grown tomatoes, cucumbers, and onions. Overall, organically and Conventionally Grown vegetables did not show significant differences in consumer liking or consumer-perceived sensory quality. The only exception was in tomatoes where the Conventionally produced tomato was rated as having significantly stronger flavor than the organically produced tomato. However, overall liking was the same for both organic and conventional samples. As conventional tomatoes also were scored marginally significantly higher in ripeness and a positive correlation was found between ratings of flavor intensity and ripeness, the flavor difference observed could not be simply ascribed to the contrasting growing conditions. Consumer panelists in both tests considered organic produce to be healthier (72%) and more environmentally friendly (51%) than conventional produce, while 28% considered organic produce to have better taste. Covariance analysis indicated that consumer demographics affected sensory comparisons of organic and conventional lettuce and cucumbers. Future study is needed to substantiate the influence of segmentation of consumers on their preference for organic food.
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Consumer Sensory Evaluation of Organically and Conventionally Grown Spinach
HortScience, 2005Co-Authors: Xin Zhao, Edward E Carey, Fadi M. AramouniAbstract:Consumers of organic food tend to believe that it tastes better than its conventional counterpart. However, there is a lack of scientific studies on sensory analysis of organic food. A consumer taste test was conducted to compare the acceptability of organically and Conventionally Grown spinach. Spinach samples were collected from organically and Conventionally managed plots at the Kansas State University Research and Extension Center, Olathe. One hundred-twenty-two untrained panelists (80 female and 42 male) participated in this consumer study. Fresh and 1-week-old spinach leaves were evaluated by 60 and 62 consumers, respectively, using a 9-point hedonic scale (9 = like extremely, 5 = neither like nor dislike, 1 = dislike extremely). The ANOVA results showed that fresh organic spinach had a higher preference score than corresponding conventional spinach, although not at a significant level (P = 0.1790). For the 1-week-old spinach, the difference diminished, and instead, conventional spinach had a higher preference rating. Among 61 consumers who made comments regarding the sensory evaluation, 29 claimed that organic spinach was more tasty and flavorful; 19 consumers thought conventional spinach was better; 13 consumers could not tell the difference. Even though this consumer study did not reveal significant differences in consumer preference for organic vs. conventional spinach, further well-designed sensory tests are warranted given the trends indicated in our study. Assessment of sensory attributes of organic vegetables after storage also deserves further attention. Ideally, both consumer tests and descriptive analysis using trained panelists will be considered.
D. D. Mcalister - One of the best experts on this subject based on the ideXlab platform.
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COMPARISON OF ULTRA–NARROW ROW AND Conventionally Grown COTTONS
Applied Engineering in Agriculture, 2001Co-Authors: D. D. McalisterAbstract:An experiment involving ultra–narrow row and Conventionally Grown cottons was performed during the 1998 crop year. Fiber properties, yarn properties, and processing performance in the Pilot Spinning Laboratory were studied to determine if these two growing methods result in significantly different cottons with respect to properties important in textile utilization. Nine farms participated in the experiment, each planting a selected variety in both conventional and ultra–narrow rows. The Conventionally Grown cottons were ginned using standard procedures for spindle–harvested cotton. Gin cleaning was increased for the ultra–narrow row cottons, which were stripper–harvested, to produce grades similar to the Conventionally Grown cottons. Analysis of the experimental results indicates that differences exist between ultra–narrow row and Conventionally Grown cottons; however, the differences were likely influenced by the gin machinery sequences used. The quality measurements normally used in marketing and utilization account for most of the differences observed in yarn and processing quality.
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comparison of ultra narrow row and Conventionally Grown cottons
Applied Engineering in Agriculture, 2001Co-Authors: D. D. McalisterAbstract:An experiment involving ultra–narrow row and Conventionally Grown cottons was performed during the 1998 crop year. Fiber properties, yarn properties, and processing performance in the Pilot Spinning Laboratory were studied to determine if these two growing methods result in significantly different cottons with respect to properties important in textile utilization. Nine farms participated in the experiment, each planting a selected variety in both conventional and ultra–narrow rows. The Conventionally Grown cottons were ginned using standard procedures for spindle–harvested cotton. Gin cleaning was increased for the ultra–narrow row cottons, which were stripper–harvested, to produce grades similar to the Conventionally Grown cottons. Analysis of the experimental results indicates that differences exist between ultra–narrow row and Conventionally Grown cottons; however, the differences were likely influenced by the gin machinery sequences used. The quality measurements normally used in marketing and utilization account for most of the differences observed in yarn and processing quality.
Delores H. Chambers - One of the best experts on this subject based on the ideXlab platform.
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Sensory and chemical properties of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage
Lwt - Food Science and Technology, 2011Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Delores H. Chambers, Koushik Adhikari, Edward E CareyAbstract:Abstract Sensory and chemical characteristics of organically and Conventionally Grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4 °C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and Conventionally Grown leaves at any point in the shelf life.
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Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)
Journal of Food Science, 2010Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Edward E Carey, Koushik Adhikari, Delores H. ChambersAbstract:: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. Practical Application: The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
Edgar Chambers - One of the best experts on this subject based on the ideXlab platform.
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Sensory and chemical properties of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage
Lwt - Food Science and Technology, 2011Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Delores H. Chambers, Koushik Adhikari, Edward E CareyAbstract:Abstract Sensory and chemical characteristics of organically and Conventionally Grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4 °C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and Conventionally Grown leaves at any point in the shelf life.
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Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)
Journal of Food Science, 2010Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Edward E Carey, Koushik Adhikari, Delores H. ChambersAbstract:: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. Practical Application: The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
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Consumer sensory analysis of organically and Conventionally Grown vegetables.
Journal of Food Science, 2007Co-Authors: Xin Zhao, Edgar Chambers, Ziad Matta, Thomas M Loughin, Edward E CareyAbstract:Consumers of organically Grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce from supermarket shelves does not permit adequate assessment of this consumer perception, given potentially confounding cultivar and environmental effects. We used replicated side-by-side plots to produce organic and conventional vegetables for consumer sensory studies. In one test, red loose leaf lettuce, spinach, arugula, and mustard greens, Grown organically and Conventionally, were evaluated for overall liking as well as for intensity of flavor and bitterness. Another consumer test was conducted comparing organically and Conventionally Grown tomatoes, cucumbers, and onions. Overall, organically and Conventionally Grown vegetables did not show significant differences in consumer liking or consumer-perceived sensory quality. The only exception was in tomatoes where the Conventionally produced tomato was rated as having significantly stronger flavor than the organically produced tomato. However, overall liking was the same for both organic and conventional samples. As conventional tomatoes also were scored marginally significantly higher in ripeness and a positive correlation was found between ratings of flavor intensity and ripeness, the flavor difference observed could not be simply ascribed to the contrasting growing conditions. Consumer panelists in both tests considered organic produce to be healthier (72%) and more environmentally friendly (51%) than conventional produce, while 28% considered organic produce to have better taste. Covariance analysis indicated that consumer demographics affected sensory comparisons of organic and conventional lettuce and cucumbers. Future study is needed to substantiate the influence of segmentation of consumers on their preference for organic food.
Martin Talavera-bianchi - One of the best experts on this subject based on the ideXlab platform.
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Sensory and chemical properties of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage
Lwt - Food Science and Technology, 2011Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Delores H. Chambers, Koushik Adhikari, Edward E CareyAbstract:Abstract Sensory and chemical characteristics of organically and Conventionally Grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4 °C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and Conventionally Grown leaves at any point in the shelf life.
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Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)
Journal of Food Science, 2010Co-Authors: Martin Talavera-bianchi, Edgar Chambers, Edward E Carey, Koushik Adhikari, Delores H. ChambersAbstract:: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and Conventionally Grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was Grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. Practical Application: The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.