title: Der Einsatz und die Effektivität von "palate cleansers" bei der sensorischen Beurteilung von Lebensmitteln
Creators: name: Flegar, Marion
Publisher: name: :none
Year: 2009

description: Bei sensorischen Untersuchungen handelt es sich um wissenschaftliche Analysen, die den Zusammenhang zwischen Produkten und deren Wahrnehmung und Bewertung mit den menschlichen Sinnen darstellen [DERNDORFER, 2006]. Die sensorische Analyse gewinnt stetig an Bedeutung. Sie spielt eine große Rolle bei der Entwicklung neuer Produkte, wird aber auch bei der Weiterentwicklung dieser eingesetzt, welche dann mit verbesserten Eigenschaften neu vermarktet werden können [DERNDORFER, 2006]. Oftmals werden Produkteigenschaften auch modifiziert und an die Qualitätsanforderungen der Kunden von heute angepasst. Mit Hilfe der sensorischen Analyse ist es möglich, den Erfolg oder Misserfolg des Produktes auf dem Markt bereits im Voraus zu kalkulieren, da der richtige Einsatz und eine gelungene Kombination von Zutaten und Zusatzstoffen [BUSCH- STOCKFISCH, 2006] von enormer Wichtigkeit sind, weil niemand ein Produkt kauft, das nicht schmeckt [DERNDORFER, 2006]. Je nach Fragestellung und angewandter Methodik kann das Produkt auf Qualität und/oder Präferenz bzw. Akzeptanz getestet werden. Daraus ergibt sich eine grobe Einteilung der sensorischen Prüfmethoden in hedonische und analytische Untersuchungen. Während im Falle einer hedonischen Prüfung durchaus ungeschulte Prüfpersonen teilnehmen können, werden bei analytischen Methoden ausschließlich geschulte Panelisten eingesetzt. Das garantiert unter anderem eine objektive analytische Bewertung der Proben. Aber gerade wenn mehrere Proben getestet werden sollen, haben Prüfpersonen oft Probleme richtig und effizient zu testen, was auf unterschiedliche Geschmacksintensitäten und den Einfluss der zuvor bearbeiteten auf die nachfolgende Probe zurückzuführen ist. Dadurch gibt es die Möglichkeit „palate cleansers“ (oder auch „cleansing agents“ genannt) als Neutralisationsmittel einzusetzen. Sie sollen den Geschmack der vorangegangenen Probe neutralisieren, um „carry-over-“ Effekte zu vermeiden. Hierbei weisen verschiedene „palate cleansers“ eine unterschiedliche Effektivität in Bezug auf verschiedene Produkte bzw. Produktgruppen auf. 2 Welche Art von „palate cleansers“ am besten für das jeweils zu untersuchende Produkt geeignet ist und somit die höchste Effektivität für eine spezifische Produktgruppe besitzt, wird im Rahmen der vorliegenden Arbeit diskutiert.
description: The human sense organs are not only used for checking if food is qualified for consumption or not. They can also be used as measure instruments in sensory analysis to quantify and interpret the dimensions ascertained [SOLMS, 1977]. The sensory analysis can be used in different sectors, for exapmle for optimizing processes in the food industry. But when a lot of samples have to be tested, adaption, carry- over oder build- up effects can appear. This is to be prevented by the palate cleansers. In the investigations which are mentioned in the present work, different palate cleansers are used for various questions. In the study on bitterness of prepared cream cheese samples the palate cleansers which were used could not minimize adaption or build- up significantly. And they did not differ in their effectiveness to increase the discrimination among the samples [JOHNSON und VICKERS, 2004]. Further investigation dealing with bitterness and astringency found out that water was not more effective in removing the bitter or astringent residuals in one series of assessments. The 0.3% Xanthan gum solution with 5% corn oil was as effective as the 0.55% CMC solution in reducing bitter taste and astringency. CMC though resulted in a smaller residual effect for the astringent mouthfeel. Because of this the CMC solution could be recommended as a good palate cleanser for both sensations in model solutions [BRANNAN et al., 2001]. In red wine crackers were to be found the most effective cleansing strategy in reducing astringency [ROSS et al., 2007]. In the ingestion by COLONNA et al. [2004] there were no significant differences among the palate cleansers gelatine, water or PVP in the reduction of astringency in red wine. When ovalbumin was used astringency was lasting longest. The pectin (in high and low concentration) and the CMC solutions with the high concentration were recducing the tested sensations, the most effective in comparison to the other four rinses. Further the pectin solution was the most effective at the time when it was spat out. At 45 seconds the crackers were more effective than water. For sourness crackers were the best strategy to suppress it. The used palate cleansers did not differ in the effecitveness of increasing discrimination among the samples. Additionally, neither build- up nor adaption were recognised for none of the cleansing agents [VICKERS et al., 2008]. 110 For pungency of capsaicin butter and rice were the best to suppress it. Though all of the used palate cleansers reduced pungency as long as they were held in the mouth. When they were spat out, the burn reestablished [HUTCHINSON et al., 1990]. A further investigation on different palate cleansers for various products in which swallowing and expectoration of the cleansing agents was analysed showed that in the case of beef bouillon swallowed fruit tea is most effective. For cured ham exprectorated fruit tea and bread were better than water. When the palate cleansers were swallowed, bread was better than fruit tea and the tea was better than water. In the case of smoked sausages expectorated bread and water were better than tea. There were no significant differences among the palate cleansers when the cleansing agents were swallowed. When Swiss cheese was tested apple and pear were better than the first preparation of tea and the second one was better than water. There were no significant differences among the cleansing agents neither at the different kinds of chocolate nor at beer or red wine. When ajvar was analysed cream cheese was better than crackers, water and bread. For coffee swallowed cream cheese and cracker were better than fruit tea and water. When the palate cleansers were spat out cream cheese was better than fruit tea and water and crackers were better than water. For black tea cream cheese was always better than water [BÄNZIGER et al., 2008].