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The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration

Mery Damanik Ambarita (UGent) , Katleen Raes (UGent) and Bruno De Meulenaer (UGent)
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Abstract
Terasies are traditional Indonesian condiments based on rebon (planktonic shrimp), typically added to chili sauce (sambal-terasi). Terasies vary highly in composition and quality and therefore it is difficult to standardize sambalterasi production. A hedonic test using 118 untrained panelists showed that the salty and the rebon flavor were key attributes of sambal-terasi determining consumer acceptance and preference. Sweetness, originating from the chili sauce, umami and bitter-off notes influenced the sensory acceptance of the sambal-terasies. The variation in biogenic amine content of terasi could not be related to the differences in sensory acceptance, while the content of the short chain fatty acids were the lowest in the most preferred terasies. The terasi concentration impacted on the salty, umami and bitter notes and rebon flavor of sambal-terasi, evaluated by trained panel. Concentration of > 13.8% (fresh weight) terasi created a strong salty, bitter and rebon character and weakened its umami and sweet character.
Keywords
Terasi, Sambal-terasi, Sensory analysis, Flavor, Taste, UMAMI, FISH

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Please use this url to cite or link to this publication:

MLA
Damanik Ambarita, Mery, Katleen Raes, and Bruno De Meulenaer. “The Sensory Acceptance and Profile of Indonesian Sambal-terasi : Impact of Terasi Type and Concentration.” INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE 16 (2019): n. pag. Print.
APA
Damanik Ambarita, M., Raes, K., & De Meulenaer, B. (2019). The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 16.
Chicago author-date
Damanik Ambarita, Mery, Katleen Raes, and Bruno De Meulenaer. 2019. “The Sensory Acceptance and Profile of Indonesian Sambal-terasi : Impact of Terasi Type and Concentration.” International Journal of Gastronomy and Food Science 16.
Chicago author-date (all authors)
Damanik Ambarita, Mery, Katleen Raes, and Bruno De Meulenaer. 2019. “The Sensory Acceptance and Profile of Indonesian Sambal-terasi : Impact of Terasi Type and Concentration.” International Journal of Gastronomy and Food Science 16.
Vancouver
1.
Damanik Ambarita M, Raes K, De Meulenaer B. The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2019;16.
IEEE
[1]
M. Damanik Ambarita, K. Raes, and B. De Meulenaer, “The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration,” INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, vol. 16, 2019.
@article{8621294,
  abstract     = {Terasies are traditional Indonesian condiments based on rebon (planktonic shrimp), typically added to chili sauce (sambal-terasi). Terasies vary highly in composition and quality and therefore it is difficult to standardize sambalterasi production. A hedonic test using 118 untrained panelists showed that the salty and the rebon flavor were key attributes of sambal-terasi determining consumer acceptance and preference. Sweetness, originating from the chili sauce, umami and bitter-off notes influenced the sensory acceptance of the sambal-terasies. The variation in biogenic amine content of terasi could not be related to the differences in sensory acceptance, while the content of the short chain fatty acids were the lowest in the most preferred terasies. 
The terasi concentration impacted on the salty, umami and bitter notes and rebon flavor of sambal-terasi, evaluated by trained panel. Concentration of > 13.8% (fresh weight) terasi created a strong salty, bitter and rebon character and weakened its umami and sweet character.},
  articleno    = {100149},
  author       = {Damanik Ambarita, Mery and Raes, Katleen and De Meulenaer, Bruno},
  issn         = {1878-450X},
  journal      = {INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
  keywords     = {Terasi,Sambal-terasi,Sensory analysis,Flavor,Taste,UMAMI,FISH},
  language     = {eng},
  pages        = {8},
  title        = {The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration},
  url          = {http://dx.doi.org/10.1016/j.ijgfs.2019.100149},
  volume       = {16},
  year         = {2019},
}

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