Each month, we celebrate a recent peer-reviewed publication from a member of the Compusense Academic Consortium. For June, we celebrate Qianqian Guo, Christos Ritzoulis, Jianshe Chen, Jing Xu, and Xinmiao Wang for showing how saliva foam affects aroma perception. Four sensory assessors evaluated chewing gum samples using the time-intensity (TI) method. Samples were served with and without a defoaming agent. During their TI evaluations, exhaled breath of these assessors was captured and analyzed. The defoaming agent led to reduced saliva bubble formation, less exhaled menthol, and a less intense minty aroma. Without the foaming agent, saliva bubbles actively formed and popped, the exhaled menthol concentrations were higher, and minty aroma perceptions were more intense. Did you ever expect drool to be this interesting? Read more on this study in the LWT publication titled “Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing”, which is just one of the fine June publications from the Compusense Academic Consortium.
Title : Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing
Authors : Qianqian Guo, Christos Ritzoulis, Jianshe Chen, Jing Xu, Xinmiao Wang
Title : Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments
Authors : Jin Hong Mok, Taras Pyatkovskyy, Brian Heskitt, Ashley Soldavini, Christopher T. Simons, Ahmed Yousef, Sudhir K. Sastry
Title : Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus
Authors : Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez
Title : Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
Authors : Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton
Title : Determination of the region-specific characteristics of traditional Korean doenjang produced in Chungcheongbuk-do through physicochemical property, enzyme activity, and descriptive sensory analyses
Authors : Yongwoo Jo, In-Seo Hwang, Mina K. Kim
Title : A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
Authors : Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton
Title : Oral structural breakdown and sensory perception of plant-based emulsions
Authors : C. Arancibia, J. Paredes-Toledo, N. Riquelme
Link : Oral structural breakdown and sensory perception of plant-based emulsions
Title : Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
Authors : Wen-ting Yin, Chen-jia Yang, Hong-jun Yang, Bei-bei Hu, Fan Zhang, Xue-de Wang, Hua-min Liu, Hong-mei Miao
Title : Color, vitamin C, β-carotene and sensory quality retention in microwaveassisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage
Authors : Hongchao Zhang, Juhi Patel, Kanishka Bhunia, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Carolyn F. Ross, Juming Tang, Shyam S. Sablani
Title : Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts
Authors : Megan Booth, Mengying Fu, Devin G. Peterson
Link : Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts
Title : The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon
Authors : Yibin Lan, Xiaoyu Xu, Jiaming Wang, Emily Aubie, Marnie Crombleholme, Andrew Reynolds
Title : Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan
Authors : Shirley L. Sampaio, Timothy Chisnall, Stephen R. Euston, Catriona Liddle, Julien Lonchamp
Link : Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan
Title : Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques
Authors : Mahmoud Said Rashed, Shivani Pathania, Eimear Gallagher, Jesus M Frias, Ciara McDonagh, Emily Crofton
Title : An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap
Authors : Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney
Link : An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap
Title : Food Certification through Collaborative Sensory Analysis Methods and Tools
Authors : Ada Bagozi, Devis Bianchini
Link : Food Certification through Collaborative Sensory Analysis Methods and Tools
Title : Serving a dip with a salty snack promotes energy intake
Authors : Madeline M. Harper, Paige M. Cunningham, John E. Hayes
Link : Serving a dip with a salty snack promotes energy intake
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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.
