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Some researchers estimate that more than half the world’s people will be either obese or overweight within the next 15 years. The negative health implications of overweight and obesity are well documented. In a recent study to be published in Journal of Food Science, Lima et al. (2023) find evidence of an association between weight classification (eutrophic, overweight, obese) and sweet taste perception. Consumers evaluated five passionfruit fruit nectar samples that were prepared with different sucrose concentrations using temporal dominance of sensations. Their results indicate that overweight and obese individuals perceive sweet tastes less than eutrophic individuals. Findings support the hypothesis that sensory perception and weight are linked. Read about this and other recent publications from the Compusense Academic Consortium here.
Title : Temporal sweet taste dominance according to adult body mass index classification
Authors : Rafael Sousa Lima, Lizandra Mesquita Ramos, Vinícius de Medeiros Sousa, Livia Bordalo Tonucci, Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, Alessandra Cazelatto de Medeiros, Helena Maria André Bolini
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16556
Title : Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water
Authors : JeongAe Heo, Sang Sook Kim, Mi-Ran Kim, Han Sub Kwak
Title : Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors
Authors : Roberta Fontanive Miyahira, Thamires Giangiarulo, Jean de Oliveira Lopes, Wanessa Pires da Silva, Erick Almeida Esmerino, Adriane Elisabete Costa Antunes
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12829
Title : Chronic consumption of a blend of inulin and arabinoxylan reduces energy intake in an ad libitum meal but does not influence perceptions of appetite and satiety: a randomised control-controlled crossover trial
Authors : Sineaid M. Collins, Glenn R. Gibson, Gavin N. Stainton, Andrea Bertocco, Orla B. Kennedy, Gemma E. Walton & Daniel M. Commane
Link : https://link.springer.com/article/10.1007/s00394-023-03136-6
Title : Older adults’ acceptance of ready-to-eat meals in relation to food choice and sensory ability
Authors : Olivia Chaffee, Carolyn Ross
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16573
Title : Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’
Authors : Amy Hampton, Thi Pham, Xiaofen Du
Link : https://www.tandfonline.com/doi/abs/10.1080/03610470.2023.2193792
Title : The effect of high-polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial
Authors : Nasim Soleymani Majd, Shelly Coe, Helen Lightowler, Pariyarath Sangeetha Thondre
Link : https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.3369
Title : Comparison of Phenolic Composition and Sensory Quality among Pear Beverages Made Using Saccharomyces cerevisiae and Torulaspora delbrueckii
Authors : Wenjia He, Ye Tian, Shuxun Liu, Laura Vaateri, Xueying Ma, Tuuli Haikonen, Baoru Yang, Oskar Laaksonen
Title : Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
Authors : Nátali Silva Teixeira, Marcela de Alcantara, Inayara Beatriz Araujo Martins, Davy William Hidalgo Chávez, Amauri Rosenthal, Ana Carolina Sampaio Doria Chaves, Rosires Deliza
Link : Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
