Mini choux buns taste just as good after four weeks

Storage affects both taste and other sensory properties. The panel of sensory judges at the Nofima food research institute have assessed how the appearance, taste, smell and consistency of mini choux buns change after storage periods from zero to about four weeks.

Contact person
Portrettbilde av Josefine Skaret
Josefine Skaret

Project Leader/Sensory Scientist
Phone: +47 954 92 575
josefine.skaret@nofima.no

They found that storage does not necessarily have a negative effect on the sensory properties and that those sensory properties that do change, do so in line with expectations. For example the colour intensity on the surface increases somewhat with storage, the choux buns became less succulent and more grainy and their smell diminished. They tasted slightly less of egg and a little more bitter as storage time increased, but the differences were so small that they would hardly be noticed by the normal consumer.

From fresh to four week old choux bunsThe sensory panel got through a lot of choux buns during the four weeks of the trial. The oldest buns the panel assessed were four weeks and one day old. They also tested samples that were exactly four weeks old, three weeks and a day, exactly three weeks, two weeks and a day, exactly two weeks, one week and a day, exactly one week, one day and completely fresh.

Test of 29 properties
Nofima’s panel of sensory judges assessed a total of 29 sensory properties in five different categories.

Appearance of outside Appearance of crumb Smell Taste Consistency
Colour hue Colour hue Sour Sour Hard
Colour intensity Colour intensity Sweet Sweet Succulent
Whiteness Whiteness Egg Salt Sticky
Sheen Number of holes Raw/fresh Bitter Crisp
Size of holes Burnt Egg Glutinous
Rancid Raw/fresh Grainy
Burnt
Rancid

Consumer and sensory sciences  

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