Armour Food Research Laboratory. Oak Brook. IL 60521
Journal of Food Science (Impact Factor: 1.78). 08/2006; 40(2):399 - 403. DOI: 10.1111/j.1365-2621.1975.tb02211.x
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    ABSTRACT: Samples with different storage times were collected from supermarket shelves for three products: a strawberry fruit drink (SFD), digestive biscuits and shortbread. Sensory descriptive analysis and chemical measurements were performed on the samples. Consumers measured sensory acceptability and answered an accept/reject question for each sample. These last data were used to estimate the sensory shelf life of the SFD applying survival analysis methodology. For the digestive biscuits and shortbread, this estimation was not possible because of the low rejection probability and that acceptability differences between samples did not follow the expected trend in relation to dates. Partial least squares regressions showed the relationships between acceptability (Y‐matrix) and trained panel descriptive analysis + chemical measurements (X‐matrix). Collecting samples from the shelf could be a means of obtaining cut‐off points for shelf‐life estimations. However, in two of the three examples presented, confidence intervals were wide. This was due to the relatively low number of experimental points in the regression and/or the batch variability inherent in the sample collection method. Overall, collecting samples from the shelf contributed limited information to shelf‐life knowledge. Practical ApplicationsIf samples with different storage times could be collected from the company's deposits and/or from supermarket shelves, this would mean an important saving in resources, especially as this would mean not having to wait for the different storage times to elapse. The title of this article proposed answering the question of whether collecting samples from the shelf contributes to shelf‐life knowledge. The answer is that it does, although with limitations. Depending on the product, it can provide sensory shelf‐life estimations or establish if current “best‐before” dates are adequate. Correlations between acceptability and objective sensory or instrumental data can help in understanding modes of deterioration.
    Journal of Sensory Studies 02/2013; 28(1). · 2.58 Impact Factor
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    ABSTRACT: Shelf-life of food products can be regarded as the period of time during which a product could be stored until it becomes unacceptable from safety, nutritional, or sensory perspectives. Shelf-life estimation of food products and beverages has become increasingly important in recent years due to technological developments and the increase in consumer interest in eating fresh, safe and high quality products. The shelf-life of the majority of food products is determined by changes in their sensory characteristics. Therefore, in order to extend commercialization times to its maximum while assuring products' quality, food companies should rely on accurate methodologies for sensory shelf-life estimation. Despite several methodologies have been developed in the last decade, their application in the mainstream food science and technology literature is still limited and most studies dealing with sensory shelf-life rely on basic and inaccurate approaches. In this context, the aim of this work is to review current methodological approaches for sensory shelf-life estimation. Implementation, applications, advantages and disadvantages of quality-based methods, acceptability limit, cut-off point methodology and survival analysis are discussed. The superiority of consumer-based methodologies is highlighted, with the aim of encouraging researchers to base their sensory shelf-life estimations on consumer perception.
    Food Research International 11/2012; 49(1):311–325. · 3.05 Impact Factor
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    ABSTRACT: When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research. PRACTICAL APPLICATIONSGoing through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.
    Journal of Sensory Studies 06/2012; 27(3). · 2.58 Impact Factor