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A publication that caught our attention this month comes from an all-star roster of sensory researchers Sara Spinelli, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John E. Hayes. The paper, just published in Food Quality and Preference, is called “Distinct sensory hedonic functions for sourness in adults” and investigates sour liking in adults. Three sourness liking patterns were found, where about 1/8 of adults like intense sourness. One takeaway message is to be wary of averaging over dissimilar consumers, which almost always misses the real story. Kudos to the authors one of the fine publications this month from members of the Compusense Academic Consortium.
Title : Distinct sensory hedonic functions for sourness in adults
Authors : Sara Spinelli, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John E. Hayes
Link : Distinct sensory hedonic functions for sourness in adults
Title : Relating texture perception of cooked ham to the bolus evolution
Authors : S Fiszman, A Tarrega
Link : Relating texture perception of cooked ham to the bolus evolution
Title : Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes
Authors : Fareeya Kulapichitr, Claudia Asensio, Mary Lu Arpaia, Spencer Walse, David Obenland
Link : Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes
Title : Unit size influences ad libitum intake in a snacking context via eating rate
Authors : Madeline M. Harper, Paige M. Cunningham, Ciarán G. Forde, John E. Hayes
Link : Unit size influences ad libitum intake in a snacking context via eating rate
Title : Thickening, lubricating and wetting capabilities of sodium hyaluronate in comparison with commercial polysaccharides for applications in artificial saliva
Authors : Menghan Dong, Xulian Wang, Qian Feng, Yong Chen, Jianshe Chen
Title : Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods
Authors : Jungmin Oh, JeongAe Heo, Seyeong Park, Manyoel Lim, Han Sub Kwak
Title : Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese
Authors : Graham Eyres, Thejani Gunarante, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan
Title : Knowledge of traditional insect consumption impacts sensory perception and emotional responses to cookies containing crickets
Authors : Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Title : Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
Authors : Wang, Q; Bobadilla, Silvia; Espert, Maria; Sanz Taberner, Maria Teresa, Salvador, Ana
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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.
