Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis

  • Dwi Rahmawati Program Studi Magister Profesional Teknologi Pangan, Sekolah Pasca Sarjana, Institut Pertanian Bogor
  • Nuri Andarwulan 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3. South East Asian Food and Agricultural Sciences and technology (SEAFAST) Center, Institut Pertanian Bogor
  • Hanifah Nuryani Lioe Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Keywords: focus group discussion, mayonnaise, quantitative descriptive analysis, sensory attributes

Abstract

Quantitative descriptive analysis (QDA) is a descriptive sensory technique commonly used to develop sensory description of a food product with some attributes and their references together with specific scores. Trained panelists were involved in the analysis. The QDA analysis consists of focus group discussion (FGD), panelists training, and sensorial evaluation. This study determined sensory attributes of mayonnaise and their references by QDA. Eleven sensorial attributes of mayonnaise were obtained by FGD. The aroma attributes were identified as lemon aroma, eggy aroma, mustard aroma, and oily aroma. The taste attributes were salty taste, umami taste, sweet taste, sour taste, eggy taste, mustard taste and oily taste. The result of sample evaluation by QDA showed that oily aroma and oily taste gave strong attributes on mayonnaise.

 

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Published
2015-10-30
How to Cite
Rahmawati, D., Andarwulan, N., & Lioe, H. N. (2015). Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 2(2), 80-86. Retrieved from http://journal.ipb.ac.id/index.php/jmpi/article/view/19891