We are starting 2025 with a lekker cup of honeybush tea and December research publications by Compusense Academic Consortium members. So, let’s begin by celebrating Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, and Elizabeth Joubert for their recent publication comparing different methods for classifying honeybush tea. Ten trained descriptive sensory assessors used directed sorting to put 15 tea samples into 2 to 5 groups, then describe each group. The task was done in triplicate for each of three directions: sorting based on aroma, sorting based on flavour, taste, mouthfeel, and sorting based on all of the above. These results were analyzed by correspondence analysis and by DISTATIS with barycentric text projection. Generally, these different sorting directions and analysis methods led to similar conclusions as results obtained from multivariate analyses of quantitative-descriptive sensory analysis data. Some takeaways for those using directed sorting: choose a task appropriate for the product type and use enough replications to get stable results (higher product complexity will require more reps). Find out more about their study and other recent research publications here.
Title : Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection
Authors : Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, Elizabeth Joubert
Title : Plant-based chocolate desserts: analysis of consumer’s response according to sensory properties of products and consumer attitude towards meat reduction
Authors : Franco Darío Della Fontana, Gabriel López-Font, Moussaoui Djemaa, María Cristina Goldner, Carolina Chaya
Title : Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation
Authors : Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros, Howard Moskowitz
Link : Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation
Title : Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages
Authors : Min Sung Kim, Laura Nattress, Christopher T. Simons
Title : Impact of fat level on piperine’s cross-modal interaction on saltiness perception
Authors : Rachael Moss, Mackenzie Gorman, Allison Stright, Kaitlyn Frampton, Tanvi Dabas, Emily Dolan, Matthew B. McSweeney
Link : Impact of fat level on piperine’s cross-modal interaction on saltiness perception
Title : Chemometric and sensory characterisation of New Zealand craft ciders : a preliminary study : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatu Campus, Palmerston North, New Zealand
Authors : Gong Wei
Title : Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products
Authors : Martin J. Talavera, Sajid Alavi
Link : Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products
Title : Grazing lambs on a low-input, multispecies pasture for an extended period has no detrimental effect on meat nutritional or sensory quality
Authors : K.E. Kliem, D.J. Humphries, S. Lignou, D.T. Juniper
Title : Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties
Authors : Ryan Ardoin, Olivia Chaffee, Jeanne Lea, Alysza Sookraj, Stephen Boue, Brennan Smith, Rebecca Dupre, Douglas W. Olson, William Broussard, Daniel Priddy
Title : Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition
Authors : Cintia Akina Kawakami, Miriam Mabel Selani, Erick Saldaña, Natan de Jesus Pimentel-Filho, Maria Aliciane Fontenele Domingues
Title : Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment
Authors : Dimitrios Evangelos Miliordos, Elli Goulioti, Despina Lola, Alexandros Kanapitsas, Nikolaos Kontoudakis, Yorgos Kostseridis
Link : Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment
Title : Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars
Authors : Ana Caroline Budin, Cristiane Silvano Wensing, Carla Léa Vianna Cruz, Cristiane Rodrigues Gomes Ruffi, Aline Oliveira Garcia, Sílvia Cristina Sobottka Rolim de Moura
Title : Foaming purees as a strategy to modify oral processing time
Authors : R. Baixauli, A. Tárrega, I. Hernando, L. Laguna
Link : Foaming purees as a strategy to modify oral processing time
Title : Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting (Micromesistius poutassou) Fish Protein Hydrolysate: A Simplex-Centroid Mixture Design Study
Authors : Diako Khodaei, Francesco Noci, Lisa Ryan
Title : Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers
Authors : Carolina Gama França, Marcela de Alcantara, Rosires Deliza
Title : Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models
Authors : Sari A. Hakanen, Annelie Damerau, Dorota Ogrodowska, Annalisa Seubert, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M. Linderborg