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]
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
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
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
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
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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.
