Our March Paper-of-the-Month pick is a peer-reviewed publication that considers pickle producers pondering pickling picklers in less salt for health reasons. To not blunder, a pickle producer must wonder: “Will sales trickle if pickle patrons are fickle?” because here too, Taste is King! To answer this question, Rubia Selmira Lassen, Voltaire Sant'Anna, Fernanda Leal Leães, Tarcísio Lima Filho, and Amanda Dupas de Matos consider ingestion. Does pickling in brine and in verjuice at different salty concentrations affect (1) the consumer rejection threshold, (2) the compromised acceptance threshold, and (3) the hedonic rejection threshold? After hedonic responses from Brazilian consumers were collected, the data were subjected to analyses to learn the effects. The authors concluded it would be possible to switch the acidifier from vinegar to verjuice and decrease the salt concentrations to produce a healthier low-sodium yet still-pleasing pickle, but the possibility cannot be excluded that a low-sodium pickle would not tickle the appetites of consumers in all markets outside of Brazil. While letting these ideas steep, you may with your eyes peep the pickle paper and other not-pickle-related publications from the Compusense Academic Consortium, which we have preserved here to be relished.
Title : Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds
Authors : Rubia Selmira Lassen, Voltaire Sant'Anna, Fernanda Leal Leães, Tarcísio Lima Filho, Amanda Dupas de Matos
Title : Individual food preferences for the Mediterranean Diet in cancer patients
Authors : Angelica Lippi
Link : Individual food preferences for the Mediterranean Diet in cancer patients
Title : Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)
Authors : Dominic Rovai, Heather McCain Keefer, John C. Castura, MaryAnne Drake
Title : Consumer perception of meal replacement beverages: A comparison between younger adults and older adults
Authors : Rachael Moss, Mackenzie Gorman, Allison Stright, Emily Dolan, Matthew Code, Matthew B. McSweeney
Title : Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
Authors : Brianne M. Linne , Edisson Tello , Christopher T. Simons, Devin G. Peterson
Title : Identification of compounds that contribute to aroma liking of whole wheat bread
Authors : Theresa Pham, Edisson Tello, Devin G. Peterson
Link : Identification of compounds that contribute to aroma liking of whole wheat bread
Title : Packaging colour and consumer expectations: Insights from specialty coffee
Authors : Fabiana M. Carvalho, Renata A.S. Forner, Eric B. Ferreira, Jorge H. Behrens
Link : Packaging colour and consumer expectations: Insights from specialty coffee
Title : Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat bread
Authors : Theresa Pham, Edisson Tello, Devin G. Peterson
Link : Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat bread
Title : Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Authors : Laura Alejandra Fernandez Castaneda, Shania Saini, Oskar Laaksonen, Anna Kårlund, Su-lin L. Leong, William R. Newson, Volkmar
Link : Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Title : A Conjoint Analysis Evaluation of Consumer Perspectives on Cricket-Based Snacks: A Case Study for Alberta, Canada
Authors : Susana De Leon Siller, Temitope Awobusuyi, John Wolodko, Wendy Wismer
Title : Sensory in the wild: How context and category labels shape liking and sensory perception of hop waters
Authors : Jane Jun-Xin Ong, Julien Delarue
Title : Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products
Authors : Tiago Negrão Andrade, Clara Takayama Arbach, Aline de Oliveira Garcia, Laricia Domingues, Tainá Vieira Marinho, Elizabeth Nabeshima, Bruna Fernanda Damasceno Ramirez, Maria Teresa Bertoldo Pacheco
Title : Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed-Rice Cakes
Authors : Chia Yu Kuei, Christopher T. Simons
Title : Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage
Authors : Francisca Aguilar, Martina Salazar, Lida Fuentes, Daniel Calderini, Alejandro Jerez, Carolina Contreras
Title : Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
Authors : Niina Kelanne, Yuxan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu, Oskar Laaksonen
Link : Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
Title : Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge
Authors : Elizabeth Carrillo, Amparo Tárrega
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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.
