A rose by any other name would smell as sweet. So claimed Shakespeare's Juilet. We think tragic Juliet would have been interested in a recently published study by Claudia Hartley, Russell S J Keast, and Wender L P Bredie exploring whether short-chain maltodextrin with a longer chain length tastes as sweet. The study measured detection thresholds and suprathreshold intensity perceptions for 37 participants using different concentrations of glucose, citric acid, short-chain maltodextrin, and long-chain maltodextrin. Results show carbs are perceived in the oral cavity, individual differences in sensory perception were large, but individual sensory thresholds for short- and long-chain maltodextrins did not differ. Starch-cross'd lovers know, what here we miss of this and other February publications by Compusense Academic Consortium members, clicking here shall strive to mend.
Title : Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity
Authors : Claudia Hartley, Russell S J Keast, Wender L P Bredie
Title : Recent Developments in Sensory Assessment and Consumer Preference Techniques
Authors : Mohammed A. Bareen, K. M. Prasannakumaran & Jatindra K. Sahu
Link : Recent Developments in Sensory Assessment and Consumer Preference Techniques
Title : Food Outlets in Montevideo: Implications for Retail Food Environment Research in the Majority World
Authors : Gastón Ares, Florencia Alcaire, Gerónimo Brunet, María Costa, Sofía Verdier, María Rosa Curutchet, Luciana Bonilla, Sergio Turra, Fernanda Risso, Leandro Machín, Leticia Vidal
Link : Food Outlets in Montevideo: Implications for Retail Food Environment Research in the Majority World
Title : Elucidation of Avocado Fruit Maturation Mechanisms Under Different Environmental Conditions
Authors : Focht, Eric
Link : Elucidation of Avocado Fruit Maturation Mechanisms Under Different Environmental Conditions
Title : Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food
Authors : Laura M. Coelho, Madhu Sharma, Lisa Duizer
Title : Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumers
Authors : Patrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, Carolyn F. Ross, Marek Kardas, Helena Maria Andre Bolini
Title : Uncovering the sensory properties of commercial and experimental clean label almond milks
Authors : Jane Jun-Xin Ong, Jessica Hallstrom, Juliana M. L. N de Moura Bell, Julien Delarue
Link : Uncovering the sensory properties of commercial and experimental clean label almond milks
Title : A Preliminary Investigation Into the Use of AI-Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume
Authors : Allison Stright, Gabrielle Sloan, Matthew Code, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Title : Macroporous adsorbent resin debittering of Huang long bing (HLB)-affected orange juice and its impacts on consumer sensory acceptance
Authors : Taylor L. Washington, Fabiana V. Briceno, Charles A. Sims, Katlyn Nau, Yavuz Yagiz, Liwei Gu
Title : Analysis and Characterization of the Volatile Flavor Compounds Associated with the Wooden Breast Condition
Authors : Dinh, T., Hessler, H., Zhang, X., Smith, S. W., To, K. V., Jarvis, T. R., Wang, S. & Schilling, M. W.
Title : Soluble chickpea and lentil powders: A solution for elderly consumers interested in enriching their meals with protein
Authors : Celia Badia-Olmosa, Laura Laguna, Catalina Daniela Igualb and Amparo Tárrega
Title : A novel method for rapid refining of fragrant sesame oil via electrolyte-assisted natural sedimentation
Authors : Yu-Xin Liu, Run-Yu Jiang, Bei-Bei Hu, Dong-Min Wang, Hua-Min Liu
Title : Can Domestic Vanilla Compete? Sensory Evaluation and Willingness to Pay for Vanilla Flavorings
Authors : Alissa Hevesh, Jaclyn D. Kropp, Zhifeng Gao, Charles Sims, Alan Chambers, Maria Brym
Link : Can Domestic Vanilla Compete? Sensory Evaluation and Willingness to Pay for Vanilla Flavorings
Title : The Rediscovery of ‘Donaldson’ Sweet Orange, a Variety That Has Potential for Use in Orange Juice
Authors : Matthew Mattia, Anne Plotto, Giancarlo Buzzi, Muhammad Shahid, Zhen Fan, Kristen Jeffries, Gabriela Olmedo, Thais Freitas, Jinhe Bai
Link : The Rediscovery of ‘Donaldson’ Sweet Orange, a Variety That Has Potential for Use in Orange Juice
Title : Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree
Authors : Kristen A. Jeffries, Zhen Fan, Matthew Mattia, Ed Stover, Elizabeth Baldwin, John A. Manthey, Andrew Breksa, Jinhe Bai, Anne Plotto
Title : Sugar Reduction Strategies in Sponge Cake: Impact on Sensory Properties and Consumer Perceptions
Authors : Deborah Whinnery, M.A. Kerr, O. Nibouche, L.K. Pourshahidi
Link : Sugar Reduction Strategies in Sponge Cake: Impact on Sensory Properties and Consumer Perceptions
Title : Understanding Sensory Categorization in Familiar and Novel Food Products
Authors : Ong, Jane
Link : Understanding Sensory Categorization in Familiar and Novel Food Products
Title : Improved correlation between instrumental and sensory texture of boiled sweet potato
Authors : Mariam Nakitto, Oluwatoyin Ayetigbo, Mukani Moyo, Reuben Tendo
Link : Improved correlation between instrumental and sensory texture of boiled sweet potato
Title : The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers
Authors : Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake
Link : The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers
Title : Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method
Authors : Wanessa Braz da Silva, Wallysson Wagner Vilela Santos, Marcelo Edvan dos Santos Silva & Suzana Pedroza da Silva
Link : Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method
Title : Co-Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel
Authors : Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino
Title : One citation, one vote! A new approach for analysing check-all-that-apply (CATA) data in sensometrics, using L1 norm methods
Authors : Carolina Chaya, John Castura, Michael Greenacre
Title : Taste profiles of steviol glycoside blends and their application in ice cream
Authors : Md Shakir Moazzem, Reed Williams, Michelle Hayden, Natasha D’Souza, Sungeun Cho
Link : Taste profiles of steviol glycoside blends and their application in ice cream
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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.
