To celebrate research published by members of the Compusense Academic Consortium in January 2024, we highlight the publication "Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages" (2024) by authors Yue He, Jianshe Chen, Weiyao Shi, and Jingang Shi. Combining results from high-speed imaging and optical particle counts with sensory studies with and without nose-clips, the authors show sucrose and other nonvolatile sweeteners are reaching the nasal cavity via aerosol particles where they are perceived orthonasally and especially retronasally. This paper deepens our understanding of olfaction and shows that tastants can also be smelled and how. Click here to discover more about this and other research published by the Compusense Academic Consortium!

Title: Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages
Authors: Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi
Link: https://www.sciencedirect.com/science/article/abs/pii/S0950329324000090

Title: High Voltage Atmospheric Cold Plasma (HVACP) Inactivation of Aspergillus flavus and Degradation of Aflatoxin B1 in Raw Peanuts (Arachis hypogaea)
Authors: Tang, Linyi
Link: High Voltage Atmospheric Cold Plasma (HVACP) Inactivation of Aspergillus flavus and Degradation of Aflatoxin B1 in Raw Peanuts (Arachis hypogaea)

Title: Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics
Authors: Guido Mangione, Margherita Caccamo, Kevin La Terra, Giovanni Marino, Antonio Difalco, Giuseppe Azzaro, Giovanni Belvedere, Giuseppe Licitra
Link: https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.13043

Title: Comparative evaluation of South African sheep breeds tolerance to limited availability of drinking water
Authors: Nolutsha Pahlane
Link: PDF only

Title: Evaluation Of Olfactory Function in Healthy Individuals Through the Adaptive Olfactory Measure Of Threshold (ArOMa-T) Test
Authors: Esayev, Elizabeth
Link: eTD Explore

Title: Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis
Authors: Maria Laura Montero, Ann E. Colonna, R. Karina Gallardo, Carolyn F. Ross
Link: Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis

Title: An upcycled fraction of Melaleuca alternifolia essential oil regenerates the skin through the skin melatonin pathway and improves sleep quality
Authors: Romain Duroux PhD, Anshul Jain PhD, Matthias Tabert PhD, Joan Attia PhD
Link: https://onlinelibrary.wiley.com/doi/full/10.1111/jocd.16179

Title: The difficult decision of buying food for others: which puree will my baby like?
Authors: Elizabeth Carrillo, Rubén Parrilla, Amparo Tárrega
Link: https://www.sciencedirect.com/science/article/pii/S0963996924000887

Title: Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties
Authors: Cong Lyu, Ciarán G. Forde, Markus Stieger
Link: https://www.sciencedirect.com/science/article/pii/S0950329324000119

Title: Effect of fibre fortification of low FODMAP pasta
Authors: Jonas J. Atzler, Emily C. Crofton, Aylin W. Sahin, Lilit Ispiryan, Eimear Gallagher, Emanuele Zannini, Elke K. Arendt
Link: Effect of fibre fortification of low FODMAP pasta

Title: Chemical, physical, and sensory properties of nixtamalized oat tortillas
Authors: Andrea B. Aráuz, Laura K. Jefferies, Bradley J. Taylor, Michael L. Dunn
Link: Chemical, physical, and sensory properties of nixtamalized oat tortillas

Title: Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity
Authors: Daniel Schoonbrood, Julien Delarue
Link: Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity

Title: Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol
Authors: Gayani M.S. Lokuge, Morten Maigaard, Peter Lund, Tijs A.M. Rovers, Lotte Bach Larsen, Nina Aagaard Poulsen, Lars Wiking
Link: https://www.sciencedirect.com/science/article/pii/S0958694624000050

Title: Optimization of Brewers Spent Grain Fortification to Develop Value-Added Breakfast Cereal Using a Single Screw Extrusion Process Based on Physicochemical, Nutritional, and Sensory Properties
Authors: Thokachichu, Sadhana
Link: Optimization of Brewers Spent Grain Fortification to Develop Value-Added Breakfast Cereal Using a Single Screw Extrusion Process Based on Physicochemical, Nutritional, and Sensory Properties

Title: Time-Intensity Methodology for Wine Flavor Evaluation
Authors: Celia Criado, Carolina Muñoz González, María Ángeles Pozo-Bayón
Link: https://link.springer.com/chapter/10.1007/978-1-0716-3650-3_14

Title: Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Authors: Michel Visalli, Mara Virginia Galmarini
Link: Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Title: Evaluation of Hedonic and Emotional Response Evoked by Wines
Authors: Carolina Chaya, María Mora
Link: https://link.springer.com/chapter/10.1007/978-1-0716-3650-3_16

Title: Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Authors: Anni Nisov, Anniina Valtonen, Heikki Aisala, Andrea Spaccasassi, Christopher Walser, Corinna Dawid, Nesli Sozer
Link: https://www.sciencedirect.com/science/article/pii/S0963996924001406

Title: Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels
Authors: Chanette Frederiksen, Derek Victor Byrne, Barbara Vad Andersen
Link: Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels