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Mary Poppins had it right, a spoonful of sugar really does help the medicine go down. In a recently accepted manuscript to Chemical Senses, Tansaraviput and Nolden present results from 121 consumers to show the metallic off-taste of ferrous sulfate (FeSO4) is masked not only by sucrose, but also by citric acid, sodium chloride. All three worked similarly well at suppressing the metallic taste of FeSO4 at 1.0 nM, but sucrose suppressed the metallic taste best for FeSO4 at 0.3 nM. Read about this and 19 other papers published this month by members of the Compusense Academic Consortium.
Title : Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO
Authors : Sasi Tansaraviput, Alissa Nolden
Link : Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO4
Title : Sensory and consumer evaluation of commercially available gluten-free crackers
Authors : Brar, Japneet
Link : Sensory and consumer evaluation of commercially available gluten-free crackers
Title : The effect of allyl isothiocyanate addition on consumers’ saltiness perception
Authors : amal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney
Link : The effect of allyl isothiocyanate addition on consumers’ saltiness perception
Title : Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
Authors : Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang
Link : https://www.sciencedirect.com/science/article/pii/S2590157523004881
Title : Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives
Authors : Caroline Giezenaar, A. Jonathan R. Godfrey, Meika Foster, Joanne Hort
Link : https://www.sciencedirect.com/science/article/pii/S0950329323002641
Title : Chrysomya chloropyga (copper-tailed blowfly) larvae reared on abattoir waste as a protein source for broiler production: carcass traits, meat quality and sensory attributes
Authors : EY Gleeson, AJW van der Merwe, L. Hoffman
Title : IMPROVING SUSTAINABILITY OF ARONIA BERRY INDUSTRY: FRUIT QUALITY EVALUATION AND VALUE-ADDED PROCESSING
Authors : Rui Huang
Title : Development and Evaluation of a Static Land-Based Aquaculture System for Pacific Dulse (Devaleraea mollis): Environmental and Nutrient Requirements
Authors : Chartfield, Marcus W.
Title : Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat
Authors : Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella & Pasquale De Palo
Link : PDF
Title : Perception and acceptance of natural sweeteners in a plant-based cocoa-flavored ice cream: Difference between Danish and Brazilian consumers
Authors : Risia C. C. Lacerda, Glenn H. Andersen, Jonas Yde Junge, Ulla Kidmose, Helena M. A. Bolini
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12890
Title : Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
Authors : Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciarán G. Forde
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996923013960
Title : Mouldy and musty off-flavour in garlic is caused by the presence of 2,4,6-trichloroanisole
Authors : Sabrina Stranig, Erich Leitner, Dorothea Leis, Barbara Siegmund
Link : https://www.sciencedirect.com/science/article/pii/S0889157523008104
Title : Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers
Authors : Alissa A. Nolden, Gabrielle Lenart, Andrew I. Spielman, John E. Hayes
Link : https://www.sciencedirect.com/science/article/abs/pii/S0031938423003724
Title : Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe
Authors : Moira Ledbetter, Jonathon Desmond Wilkin, Juliet Mubaiwa, Faith Angeline Manditsera, Lesley Macheka, Faith Matiza Ruzengwe, Obert Nobert Madimutsa, Prosper Chopera, Tonderayi Mathew Matsungo, Sarah C Cottin, Edryd William Stephens, Viren Ranawana, Alberto Fiore
Link : https://www.sciencedirect.com/science/article/pii/S1756464623005571
Title : Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
Authors : Fan Zhang, Xue-de Wang, Ke Li, Wen-ting Yin, Hua-min Liu, Xin-liang Zhu, Peng Hu
Link : https://www.sciencedirect.com/science/article/pii/S2590157523005308
Title : The relevance of Hop Storage Index (HSI) for hop usage.
Authors : McMillan, J.; Zunkel, M.; Insa, A. Muñoz; Schönberger, C.
Link : The relevance of Hop Storage Index (HSI) for hop usage.
Title : Analyzing larger sample sets with rapid methods: Incomplete-block designs with free-sorting and free-linking tasks
Authors : Marlon Ac-Pangan, Marino Tejedor-Romero, Kyra Swatko, David Orden, Jacob Lahne
Link : https://www.sciencedirect.com/science/article/abs/pii/S095032932300277X
Title : Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain
Authors : John R. N. Taylor, Henriëtte L. de Kock, Edna Makule, Bruce R. Hamaker, Peiman Milani
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/cche.10750
Title : Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources
Authors : Julia Pereira Martins da Silva, Vivian Vezzoni Almeida, Allan Paul Schinckel, Ariana Nascimento Meira, Gabriel Costa Monteiro Moreira, Laura Woigt Pian, Débora de Campos, Julia Dezen Gomes, Janaína Lustosa Gonçales, Mariana Damiames Baccarin Dargelio, Iliani Patinho, Erick Saldaña, Carmen Josefina Contreras-Castillo, Luiz Lehmann Coutinho, Albino Luchiari Filho, Amoracyr José Costa Nuñez, Aline Silva Mello Cesar
Link : PDF
Title : Simple ways to improve nutrient content and health profile in different types of foodservice products
Authors : Terhi Junkkari, Anu Hopia, Maija Paakki, Saila Mattila, Leena Arjanne, Maija Kantola, Harri Luomala
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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.
