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Academic Consortium Publications for January 2022

Academic Consortium Publications for January 2022

We found 16 papers published in January 2022 by members of Compusense's academic consortium. One paper that catches our attention is a Food Quality and Preference manuscript by Yang et al. (2022) on evaluation of beer under two experimental conditions, a virtual-reality condition and an evoked-context condition. Student subjects who donned VR goggles found themselves immersed in a 360-degree view of the campus pub. (Back in the day, wearing goggles while drinking meant something completely different.) Conclusions about the beer in the VR context were similar to conclusions about the beer based on evaluations done in white booths where the campus pub was evoked with text and photos. Navigating glass to mouth while wearing goggles was a challenge for some students in the VR environment, but even the ones who struggled to do so reported that immersive VR pub experience was engaging. Thinking about designing a VR study for your own products? This paper by Wang et al. (2021) tells how and don't forget to check out the rest of the publications from January. Prost!

Wang et al. (2021) [link: https://doi.org/10.1016/j.foodres.2021.110410]


Publications

Title : Improving simulated consumption context with virtual Reality: A focus on participant experience

Authors : Qian Yang, Marit Nijman, Martin Flintham, Paul Tennent, Claire Hidrio, Rebecca Ford

Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329322000064

Title : Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC–MS analysis

Authors : Geoffrey A. Dubrow, Diana Paola Forero, Devin G. Peterson

Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814622000048

Title : Saltiness perception in white sauce formulations as tested in older adults

Authors : Maria Laura Montero, Carolyn F. Ross

Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329322000040

Title : Age, time orientation and risk perception are major determinants of discretionary salt usage

Authors : Lucía Antúnez, Leticia Vidal, Ana Giménez, María Rosa Curutchet, Gastón Ares

Link : https://www.sciencedirect.com/science/article/abs/pii/S0195666322000150

Title : Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt

Authors : Cecília Teresa Muniz Pereira, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, Dalva Muniz Pereira, Helena Maria André Bolini

Link : https://www.mdpi.com/2304-8158/11/2/167

Title : An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

Authors : Catarina Marques, Elisete Correia, Lia-Tânia Dinis, Alice Vilela

Link : https://www.mdpi.com/2304-8158/11/3/255

Title : Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe

Authors : A.E. Furey, U. Hoeche, F. Noci

Link : https://www.tandfonline.com/doi/abs/10.1080/15428052.2022.2027308

Title : Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Authors : Wen-ting Yin, Rui Shi, Shi-jia Li, Xue-ting Ma, Xue-de Wang, An-na Wang

Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16044

Title : Validating the efficacy of sanitation methods commonly used by Ghanaian households in inactivating artificially inoculated Salmonella enterica on leafy green vegetables

Authors : Jinru Chen, Joycelyn K. Quansah, Koushik Adhikari

Link : https://meridian.allenpress.com/jfp/article-abstract/doi/10.4315/JFP-21-365/477084/Validating-the-efficacy-of-sanitation-methods

Title : Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics

Authors : Jiaxing Jansen Lin, Dimeng Yang, Sean Jun Leong Ou, Ying Yuan Mak, Delia Pei Shan Lee, Ker Li Lim, E. Shyong Tai, Mei Hui Liu, Saif A. Khan

Link : https://www.sciencedirect.com/science/article/abs/pii/S0268005X22000649

Title : Children's perceptions of fluid milk with varying levels of milkfat

Authors : H.M. Keefer, L.R. Sipple, B.G. Carter, D.M. Barbano, M.A. Drake

Link : https://www.sciencedirect.com/science/article/pii/S0022030222000200

Title : Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound

Authors : Jessica B. Portela, Jonas T. Guimarães, Debora L. Lino, Carla A. Brito Sass, Mônica M. Pagani, Tatiana C. Pimentel, Mônica Q. Freitas, Adriano G. Cruz, Erick A. Esmerino

Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12733

Title : Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii

Authors : Jarkko Nikulin, Heikki Aisala, Brian Gibson

Link : https://onlinelibrary.wiley.com/doi/full/10.1002/jib.681

Title : 8 - Flash Profile for the characterization of beef burger: A case study

Authors : Iliani Patinho, Erick Saldaña, Priscilla Robertina dos Santos-Donado, Juan D. Rios-Mera, Thais Cardoso Merlo, Miriam M. Selani, Carmen J. Contreras-Castillo

Link : https://www.sciencedirect.com/science/article/pii/B9780128228326000187

Title : 10 - Free sorting task method to optimize the development of smoked bacon: A case study

Authors : Thais Cardoso Merlo, Erick Saldaña, Illiani Patinho, Mariam M. Selani, Carmen J. Contreras-Castillo

Link : https://www.sciencedirect.com/science/article/pii/B9780128228326000102

Title : Physicochemical properties and microbial safety of reduced-sugar chocolate-flavored milk

Authors : Dipendra Kumar Mahato, Snehal R. Jadhav, Agnes Ruramai Mukurumbira, Russel Keast, Djin Gie Liem, Rohan Shah, Shirani Gamlath

Link : https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.16409

Quality

Quality

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.