This month, we are reading a publication by Byeon et al. (2023) to find out what is new about an old traditional Korean rice wine called Cheongju. Here is the study in numbers: 8 wines (4 Korean; 4 Japanese). Consumer acceptance responses from 2 demographic groups (80 under-30s; 86 over-30s). Quality assessments by 10 sommeliers. Quantitative descriptive analysis by 11 trained panelists and 93 volatile compounds detected instrumentally. Among the data analyses was partial least squares regression (PLSR) to explain consumer and sommelier responses based first on the sensory profiles and second on the instrumental measures. Would you be surprised to know that what consumers liked most was not what sommeliers considered to be a high-quality Cheongju? Both consumer groups tended to prefer popular, sweeter-tasting wines. The wines that sommeliers rated higher tended to have more alcohol-related characteristics and be lower in yeasty and medicinal aromas. Read below for more about this and other publications from the Compusense Academic Consortium which pairs nicely with Cheongju or the traditional beverage of your choice. 건배!
Title: Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju
Authors: Yang Soo Byeon, JeongAe Heo, Han Sub Kwak, Hyung Hee Baek, Young-seung Lee, Sang Sook Kim
Link: https://onlinelibrary.wiley.com/doi/full/10.1111/joss.12853
Title: Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Authors: P.L.A. Leighton, W. Barragán-Hernández, Ó. López-Campos, J. Segura, J.L. Aalhus, N. Prieto
Link: Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Title: Enhancing zein-starch dough and bread properties by addition of hydrocolloids
Authors: Azin Sadat, Wei Cao, Madhu Sharma, Lisa Duizer, Iris J. Joye
Link: Enhancing zein-starch dough and bread properties by addition of hydrocolloids
Title: Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin
Authors: Glenn H. Andersen, Niki Alexi, Konstantina Sfyra, Derek V. Byrne, Ulla Kidmose
Link: https://onlinelibrary.wiley.com/doi/full/10.1111/joss.12838
Title: Sensory Immersive Experience: In Cheese Sensory Evaluation
Authors: A. Stelick
Link: https://nyscheesemakers.com/wp-content/uploads/2023/03/Sensory-Experience-in-Cheese-030623-website.pdf
Title: Continued exploration of barley genotype contribution to beer flavor and the application of this knowledge to variety development and release
Authors: Morrissy, Campbell P.
Link: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/3197xv813
Title: The Influence of the COVID-19 Pandemic on Wine Consumer Behavior in the Mid-Atlantic US Region
Authors: Reed, Bridget
Link: eTD Explore
Title: Sensory analysis, consumer preference and meat quality of wild versus farmed tilapia on the Malawian market
Authors: Vincent Mlotha
Link: PDF only
Title: Sensory profiling, quality evaluation, and chemical profiling of South African de-alcoholised still wines
Authors: Sinazo Qwebani
Link: PDF Only
Title: Taste loss in cancer patients: clinicians’ perceptions of educational materials and diagnostic tools
Authors: Lakmani Tharaka Galaniha, Alissa A. Nolden
Link: https://link.springer.com/article/10.1007/s00520-023-07794-4
Title: Children’s reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study
Authors: Ana Laura Velázquez, Leticia Vidal, Lucía Antúnez, Florencia Alcaire, Paula Varela, Gastón Ares
Link: Children’s reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study
Title: Pairing physical and sensory properties of dysphagia thickeners to understand disliking
Authors: R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna
Link: Pairing physical and sensory properties of dysphagia thickeners to understand disliking
Title: Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
Authors: Quoc Cuong Nguyen, John C. Castura, Doan Duy Le Nguyen, Paula Varela
Link: Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
Title: Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers
Authors: Mi-Ran Kim, JeongAe Heo, Han Sub Kwak
Link: Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers
Title: Methods of Beverage Analysis: Novel Electrokinetic and Chromatographic Approaches to Targeted and Untargeted Analysis of Spirits, Wine, and Ciders
Authors: Ashmore, Philip Layton
Link: Methods of Beverage Analysis: Novel Electrokinetic and Chromatographic Approaches to Targeted and Untargeted Analysis of Spirits, Wine, and Ciders – ProQuest
Title: Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption
Authors: Maheeka Weerawarna N. R. P., A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Link: https://onlinelibrary.wiley.com/doi/full/10.1111/joss.12855