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Academic Consortium Publications for November 2022

Academic Consortium Publications for November 2022

They say that when life gives you lemons you make lemonade. So what do you do when life gives you Chadonnay, Pinot Noir, and Shiraz grapes from multiple vineyards that were exposed to wildfire smoke? In this case, you do what everyone should do: make single-varietal wines from smoke-exposed grapes from each vineyard, then compare these wines with control samples to determine how smoke affects the sensory properties of wine. Jiang et al. (2022) did just that and discovered that even peppercorn-sized unripe grapes acquire a smoky note from this smoke exposure. The smokiness was most pronounced in Pinot Noir and Shiraz wines, but less intense in the Chardonnays. Since it was previously thought that only already-ripe grapes would pick up this smoky note, not tiny unripe ones. Which makes this research important, for example for scheduling controlled burns. Follow the link below to find out more about this and other peer-reviewed papers published in November 2022 by members of Compusense's Academic Consortium.


Publications

Title : The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Authors : W. W. Jiang, E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich

Link : https://www.hindawi.com/journals/ajgwr/2022/9820204/

Title : The role of packaging on the flavor of fluid milk

Authors : D.C. Cadwallader, P.D. Gerard, M.A. Drake

Link : https://www.sciencedirect.com/science/article/pii/S0022030222006427

Title : Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance

Authors : Xiaofen Du, Adriana Muniz, Shanil Juma

Link : https://aocs.onlinelibrary.wiley.com/doi/abs/10.1002/aocs.12659

Title : Counterirritants and sensory profiling of pain-relieving patches

Authors : Vandana Garg, Ramesh Agarwal, Katherine Mendoza, Rakesh Lalchandani, Zee Alcasid, Dr Gopinathan Raju, Margaux Ducatillon, Priscilla Ahadzi

Link : http://ijpbms.com/index.php/ijpbms/article/view/166

Title : Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts

Authors : Victoria D. Paup, Tara L. Barton, Charles G. Edwards, Iris Lange, B. Markus Lange, Jungmin Lee, Carolyn F. Ross

Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16371

Title : Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application

Authors : Yi-Lin Chung, Wan-Yuan Kuo, Bo-Kang Liou, Po-Chuan Chen, Yu-Chuan Tseng, Rui-Yu Huang, Mei-Chu Tsai

Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16373

Title : Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness

Authors : Kelsey Tenney, John E. Hayes, Alyssa J. Bakke, Ryan J. Elias, John N. Coupland

Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16378

Title : Does it burn? The effect of guar gum addition on ginger beer's sensory properties

Authors : Sophie Knowles, Mackenzie Gorman, Matthew B. McSweeney

Link : https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16204

Title : Taste but not smell sensitivities are linked to dietary macronutrient composition

Authors : Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Tracy Perry, Russell S.J. Keast, Mei Peng

Link : https://www.sciencedirect.com/science/article/abs/pii/S0195666322004767

Title : Changes in volatile aroma profiles of soybean, rice, and wheat koji during fermentation using stir bar sorptive extraction followed by gas chromatography-mass spectrometry and descriptive sensory analysis

Authors : In-Seo Hwang, Mina K. Kim

Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12802

Quality

Quality

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.