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How does one go about gathering food opinions from preadolescents? 🤔 A just-accepted Food Quality and Preference manuscript proposes an answer: emojis. 😃 So, for March 2022, we highlight this paper, titled “Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents” [https://doi.org/10.1016/j.foodqual.2022.104585] by Sick and colleagues at the University of Florence. 🎆 Now, maybe you’re thinking, isn’t the meaning of an emoji a bit slippery? ⛸🦑🥿😵 To answer at that, the authors ran 5 studies where they sought to understand the meanings of emoji pairs (yes, pairs) amongst preadolescents. What do we discover? 🤩🥳 is enthusiastic and festive, 😱😨 is scared and worried, 😞😐 is indifferent and calm, and so on. The various emoji pairs then get incorporated into two tools, the CATA Emoji Pair Questionnaire and the Emoji Pair Rating Scale, that can be used in future studies. 🔮 Congrats to these authors and to all members of Compusense’s Academic Consortium who published peer-reviewed publications in March which can be found below. 🙌🥳🎉
Title : Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents
Authors : Julia Sick, Erminio Monteleone, Caterina Dinnella, Lapo Pierguidi, Sara Spinelli
Link : https://www.sciencedirect.com/science/article/abs/pii/S095032932200060X
Title : Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data
Authors : Rachel Ginieis, Sashie Abeywickrema, Indrawati Oey, Russel S.J. Keast, Mei Peng
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329322000490
Title : Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
Authors : Simone de Nazaré Melo Ramos, Juliana weltman Glezer, Aline de Oliveira Garcia, Jorge Herman Behrens, Priscilla Efraim
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996922000965
Title : Food Pleasure Profiles—An Exploratory Case Study of the Relation between Drivers of Food Pleasure and Lifestyle and Personality Traits in a Danish Consumer Segment
Authors : Nikoline Bach Hyldelund, Derek Victor Byrne, Barbara Vad Andersen
Title : Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice
Authors : Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Mei Peng
Title : Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers
Authors : W.Barragán-Hernández, P.L.A. Leighton, O. López-Campos, J. Segura, J.L. Aalhus, N. Prieto
Link : https://www.sciencedirect.com/science/article/abs/pii/S0309174022000687
Title : Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles
Authors : Yuan-Hui Wang, Ya-Ru Zhang, Yue-Ying Yang, Jin-Qi Shen, Qiu-Mei Zhang, Guo-Zhi Zhang
Link : https://www.sciencedirect.com/science/article/pii/S0023643822002833
Title : Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
Authors : Nan Li, Inseob Choi, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake, Qixin Zhong
Link : https://www.sciencedirect.com/science/article/pii/S0022030222001710
Title : Texture and flavor evaluation of peanut butter stabilized with natural waxes
Authors : Jill K. Winkler-Moser, Julie A. Anderson, Hong-Sik Hwang
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16118
Title : Converting Apple Textural Parameters Obtained from Penetrometers and Their Relationships with Sensory Attributes
Authors : Masoumeh Bejaei
Title : Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception
Authors : Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane, Christine E. Kelly
Title : Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee
Authors : Hao Lin, Edisson Tello, Christopher T. Simons, Devin G. Peterson
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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.
