In August, senses and minds were connected in the 16th Pangborn Sensory Science Symposium in Philadelphia. That same month, the topic of preference elicitation and various ranking methods were connected in a literature review by László Sipos, Zsófia Galambosi, Péter Biró, László Csató, and Sándor Bozóki. We are now celebrating that publication, titled "Trends and Directions of Preference Elicitation and Assessment in Food Science: Single‐, Pair‐, and Multi‐Criteria Ranking Methods", which focuses on these three different types of ranking. The authors discuss relevant experimental designs and mention statistical analysis methods. The authors also discuss ranking applications in such areas as sensory competitions and grading applications, then wrap up by identifying 14 trends based on their literature review. Visit our web page for links to this paper and other fine publications by members of the Academic Consortium.
Title : Trends and Directions of Preference Elicitation and Assessment in Food Science: Single‐, Pair‐, and Multi‐Criteria Ranking Methods
Authors : László Sipos, Zsófia Galambosi, Péter Biró, László Csató, Sándor Bozóki
Title : Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration
Authors : Ju-Eun Nho, Ji-Won Shin & Min-A Kim
Title : Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback
Authors : Erick Saldaña, Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Juan D. Rios-Mera, Carmen J. Contreras-Castillo
Title : Exploring the relationship between physical properties and sensory characteristics of newly developed white breads with improved nutritional composition – initial insights
Authors : Victoria Norton, Julia Rodriguez-Garcia, Carol Wagstaff, Alison Lovegrove, Peter Shewry, Mark Charlton, Nicola Gillett, Marcus Tindall, Anneke Prins, Stella Lignou
Title : Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils
Authors : Ji Yoon Cha, Mi-Ran Kim, Yea-Ji Kim, Jeong Heon Kim, Jaejoon Han, Yun-Sang Choi
Title : Evaluation of the performance of physically processed bean flours in gluten-free cake production
Authors : Navneet, Madhu Sharma, Lisa Duizer, Iris J. Joye
Link : Evaluation of the performance of physically processed bean flours in gluten-free cake production
Title : Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee
Authors : Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose
Link : Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee
Title : Temporal Dominance of Sensations as A Prognostic Nutritional Assessment of Individuals Undergoing Hemodialysis Treatment
Authors : Katharyna Khauane Brandão Ripardo, Francisco Danilo Rodrigues, Rayanderson Maciel Vasconcelos, Hellen Kelly da Silva, Danniel Albuquerque Nogueira, Alessandra Cazelatto de Medeiros, Helena Maria André Bolini, Paulo Roberto Santos, Rafael Sousa Lima
Title : Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity
Authors : Tarryn Amber Ohlsson, Marieta van der Rijst, Jeannine Marais
Link : Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity
Title : Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students
Authors : Elson Rogerio Tavares Filho, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Elane S Prudencio, Neila S P S Richards, Eliane T Marsico, Mônica Q Freitas, Erick A Esmerino, Adriano Gomes Cruz
Title : Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages
Authors : Holly Giles, Stephanie P. Bull, Stella Lignou, Joe Gallagher, Marianthi Faka, Lisa Methven
Title : Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues
Authors : Damian Espinase Nandorfy, Sidra Khan, Shaoyang Wang, Bhavya Kulathunga, Eleanor Peirce, Andrea J. Yool
Title : Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study
Authors : Matías Torres, Gastón Ares, Lucía Antúnez, Gabriela Fernández-Theoduloz
Link : Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study
Title : Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference
Authors : Marlon F. Ac-Pangan, Jacob Lahne, Elizabeth A. B. Chang, Clinton Neill, Amanda C. Stewart
Title : A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC
Authors : Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton
Link : A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC
Title : Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristics
Authors : Chimenes Leal de Araújo, Milagros Maribel Coaguila Gonza, Monique Marcondes Krauskopf, Paulo Renan Carvalho Afo Navarro, Joel Takeshi Matsuura, Karoline Costa Santos, Fernanda Papa Spada, Severino Matias de Alencar, Erick Saldaña, Carmen J. Contreras Castillo
Title : pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics
Authors : Uma Jingxin Tay, Jun Wei Ng, Shiyi Zhang, Daryl Lee, Marco Vignuzzi, Chengxin He, Dingsong Lin, Paolo Alberto Lorenzini, Maria N. Antipina, Weibiao Zhou, Dejian Huang
Link : pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics
Title : Performance and Sensory Impacts of Brettanomyces Yeasts from Different Origins During Primary and Secondary Beer Fermentations
Authors : Riley Humbert, Michael Féchir, Kevin Pigao, Karli Van Simaeys, Elizabeth Tomasino, Thomas H. Shellhammer, Chris Curtin
Title : Minimal sensitization to repeated capsaicin exposure during consumption of a real food
Authors : Paige M. Cunningham, John E. Hayes
Link : Minimal sensitization to repeated capsaicin exposure during consumption of a real food
Title : Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks
Authors : Christy Alsado, Lingyun Chen, Wendy Wismer
Title : Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food waste
Authors : Angelica Lippi, Sara Spinelli, Chiara Ghelfi, Caterina Dinnella, Agnès Giboreau, Véronique Mourier, Erminio Monteleone
Link : Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food waste
Title : Consumer Perception of Fat Content Changes in Milkshakes and Ice cream
Authors : Sydney Tankard
Link : Consumer Perception of Fat Content Changes in Milkshakes and Ice cream
Title : Assessing the Reliability of the Adaptive Olfactory Measure of Threshold (ArOMa-T) Algorithm and Test Card in Adults With Varied Olfactory Ability
Authors : Paige Wiggins
Title : Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute
Authors : Hector Mora-Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp
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.
