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'Stressed' spelled backwards is 'desserts'. What word comes to mind on hearing 'stressed' and 'desserts'? For many people, the answer is chocolate, of course. This month, we celebrate a publication by Jeong-Hyun Bae, Soo-Hyun Lee, and Jae-Hee Hong who investigated the relationship between chocolate choice motives of stressed consumers. Consumers were split into a control group and a stress group. Both the control and stress groups performed stress assessments before evaluating packaging and chocolates, but before the evaluations the stress group performed the Montreal imaging stress task (MIST), the cold pressor test (CPT), and listened to auditory stimuli designed to induce acute stress. Acute stress was associated with increase preference for and positive emotions associated with chocolate with more sensory appeal, but acute stress did not change the motives for consuming chocolate. Click here to indulge in this and other April publications from members of the Compusense Academic Consortium.
Title : Changes in the choice motive and emotional perception of chocolates in response to stress
Authors : Jeong-Hyun Bae, Soo-Hyun Lee, Jae-Hee Hong
Link : Changes in the choice motive and emotional perception of chocolates in response to stress
Title : Consumer perception of Cheddar cheese color
Authors : C.M. Racette, K. Homwongpanich, M.A. Drake
Title : Potential of mini kiwi (Actinidia arguta) for fruit spread production. A first insight
Authors : Flavia Bianchi, Demian Martini Deletion, Giulia Maria Marchetti, Michael Gasser, Elisa Maria Vanzo, Massimo Zago, Elena Venir
Link : Potential of mini kiwi (Actinidia arguta) for fruit spread production. A first insight
Title : Home screening of taste and oral trigeminal function: a feasibility study
Authors : Tomer Green, Mariano Mastinu, Anne Wolf, Anna Oleszkiewicz, Anna Aronis, Thomas Hummel, M. Yanina Pepino, Masha Y. Niv
Link : Home screening of taste and oral trigeminal function: a feasibility study
Title : Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky
Authors : Irene Baxter, Augustin Réveillé, John Conner
Link : Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky
Title : Online consumer testing beyond central location tests: A case study for brewed coffee
Authors : Seyeong Park, Cho-Long Lee, Jungmin Oh, Manyoel Lim, Seo-Jin Chung, Han Sub Kwak
Link : Online consumer testing beyond central location tests: A case study for brewed coffee
Title : The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
Authors : Bei-bei Hu, Wen-ting Yin, Heng-bo Zhang, Zhuo-qing Zhai, Hua-min Liu, Xue-de Wang
Title : Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
Authors : Ji Yoon Cha, Jaejoon Han, JeongAe Heo, Hwan Hee Yu, Yea-Ji Kim, Hae Won Jang, Mi Ran Kim, Yun-Sang Choi
Title : Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles
Authors : Lei wang, Yixuan Chen, Jie Chen, Songnan Li, Fei Xu, Mengran Guo
Title : The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
Authors : Bei-bei Hu, Wen-ting Yin, Heng-bo Zhang, Zhuo-qing Zhai, Hua-min Liu, Xue-de Wang
Title : Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques
Authors : Martha D. Calvert, Clinton L. Neill, Marlon F. Ac-Pangan, Amanda C. Stewart, Jacob Lahne
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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.
