Would you like a cold snack on a hot day at the beach? Now look at a picture of a beach on a hot day. How much would you like that cold snack on the hot day at the beach now? Now look at that picture again along with an evocative description of that hot day at the beach, reminding you of how it feels to be on that beach. How much would you like that cold snack on the hot day at the beach now? In a recent study, Liem et al. investigated participants' desire for hot and cold foods under different conditions (lab with neutral text, beach photo with neutral text, beach photo with evocative sensory text). They found that participants felt more “present” on the beach with the photo and evocative text, and that feeling more present stimulated food desires for cold foods, especially in frequent beach-goers. If you are looking for something to read on that hot day at the beach while you enjoy a cold snack, check out the February 2023 publications by members of the Compusense Academic Consortium...
Title : Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment
Authors : Djin Gie Liem, Mohamed Mawas, Russel SJ. Keast
Title : Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits
Authors : Julia Rodriguez-Garcia, Jansuda Kampa, Antonio Signorello, Stephanie Bull, Richard Frazier
Title : Use of multi-intake temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate
Authors : Luis Isac-Torrente, Jordi Martí, Belén Isidro, Almudena Lázaro, Carolina Chaya
Title : Understanding the influence of minerals and amino acids on the saltiness perception from samphire extract
Authors : Saumya Sood, Lisa Methven, Qiaofen Cheng
Title : Using liquid smoke to control mite (Tyrophagus putrescentiae) growth on dry-cured hams during aging
Authors : Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Xue Zhang, Jasmine D. Hendrix, V. To Kezia, Thu Dinh, William D. Rogers, M. Wes Schilling
Link : Using liquid smoke to control mite (Tyrophagus putrescentiae) growth on dry-cured hams during aging
Title : Identification of compounds that enhance bitterness of coffee brew
Authors : Chengyu Gao, Edisson Tello, Devin G. Peterson
Link : Identification of compounds that enhance bitterness of coffee brew
Title : A Timely Application—Temporal methods, past, present, and future
Authors : Heather R. M. Keefer, Dominic Rovai, MaryAnne Drake
Link : https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.16491
Title : Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality
Authors : Jun Haeng Nam, Alyssa Thibodeau, Yanping L. Qian, Michael C. Qian, Si Hong Park
Title : The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
Authors : Hao Chen, Xiao-Na Guo, Ke-Xue Zhu
Link : The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
Title : Enhancement of taste by retronasal odors in patients with Wolfram Syndrome and decreased olfactory function
Authors : Raul Alfaro, Jessica G Nicanor-Carreón, Tasha Doty, Heather Lugar, Tamara Hershey, M Yanina Pepino
Title : Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy
Authors : Xin Liu, Frederick G. Gmitter Jr, Jude W. Grosser, Yu Wang
Title : Development and validation of a food-related analysis–holism scale (F-AHS)
Authors : Thadeus L. Beekman, Han-Seok Seo
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16504
Title : Consumer perceptions of hotel shampoos and lotions
Authors : Jessie Payne, Martin Talavera, Kadri Koppel
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12817
Title : Physical and sensory properties of burgers affected by different dry ageing time of beef neck
Authors : Ivica Kos, Mateja Pećina, Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Milna Tudor Kalit, Ivan Vnučec, Dalibor Bedeković, Goran Kiš, Hrvoje Maturanec
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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.
