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Orange trees in Florida are susceptible to Huanglongbing (HLB), which is a bacterium-caused citrus greening disease. HLB-affected trees don’t make fruit with the sweet orange taste you know and love. Controlling the sap-sucking insect that spreads the bacterium is one solution, but in war with an insect never underestimate the insect. Breeding HLB-resistant orange trees is another solution, but success requires the fruit taste like oranges. Waiting for trees mature to find out how the fruit tastes is slow. The better approach learn what genes and proteins give the sweet orange taste and breed accordingly. A recent paper “Chemical and genetic basis of orange flavor” by Fan et al. in Science Advances investigates juice samples from oranges, mandarins, trifoliate oranges, and various hybrids using six prediction models used to relate sensory with chemical data. The best model found 26 compounds believed to underlie the sweet orange taste. Genes associated with these compounds were investigated. A previously unknown alcohol acyltransferase (CsAAT1) was discovered to promote the ester biosynthesis needed to achieve the elusive orange flavour. Kudos to these researchers for an interesting study. Read about this and other papers from the Compusesense Academic Consortium here.
Title : Chemical and genetic basis of orange flavor
Authors : Zhen Fan, Kristen A. Jeffries, Xiuxiu Sun, Gabriela Olmedo, Wei Zhao, Matthew R. Mattia, Ed Stover, John A. Manthey, Elizabeth A. Baldwin, Seonghee
Title : The Impact of Information Presentation on Consumer Perceptions of Cricket-Containing Chocolate Chip Cookies
Authors : Yupeng Gao, Pitchayapat Chonpracha, Bin Li, Ryan Ardoin, Witoon Prinyawiwatkul
Title : Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation
Authors : Elizabeth Joubert, Alicia Petrus, Dalene de Beer, Chantelle Human, Marieta van der Rijst, Beata Walczak, Brigitte V.P. du Preez, Erika Moelich, Magdalena Muller
Title : Does vaping affect the taste and smell perception? An exploratory study with New Zealand young adults
Authors : Jessica C. McCormack, Elizabeth Agbor Epse Muluh, Yunfan Mo, Stephanie C. McLeod, Samantha Turner, Dhirendra S. Ghelot, Hannah Browne, Chris Bullen, Mei Peng
Title : Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking
Authors : Sara R. Jaeger, Amanda Dupas de Matos, Ama Frempomaa Oduro, Joanne Hort
Title : Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Authors : Claudia Hartley, Amelia Carr, Spencer S.H. Roberts, Wender L.P. Bredie, Russel S.J. Keast
Link : Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Title : Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers
Authors : Heloisa Pestana M. da Silva, Miriam Mabel Selani, Erick Saldaña, Eriksen K. Miyasaki, Priscilla Siqueira Melo, Iliani Patinho, Maria Aliciane Fontenele Domingues
Title : Nitrogen Fertilization Rates in a Subtropical Peach Orchard: Effect on Fruit Nutritional Value and Flavor
Authors : Zilfina Rubio Ames, Jeffrey K. Brecht, Mercy A. Olmstead, Denise Tieman, Charles A. Sims
Title : Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese
Authors : Sara R. Jaeger, David Jin, Christina M. Roigard
Title : How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?
Authors : Sarah Woodmartin, Emily Crofton, Philip Creighton, Tommy Boland, Anthony Monaghan, Chris Ovenden, Fiona McGovern
Title : Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations
Authors : Maria Laura Montero, Lisa M. Duizer, Carolyn F. Ross
Title : A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
Authors : Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Link : A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
Title : PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Authors : Celia Criado, Carolina Muñoz-González, Virginia Fernández-Ruíz, Teresa Arroyo, Juan Mariano Cabellos, Antonio Palacios, María Angeles Pozo-Bayón
Link : PROP taste status has limited impact on wine flavour perception and acceptability by consumers
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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.
