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There is growing interest in understanding how places are experienced. Enter the Sensory Walk Questionnaire, introduced in a recent publication by Pohjanheimo et al. (2023). Subjects stroll about and answer a structured ballot, which includes questions about attribute presence, intensity, liking, and appropriateness. Spaces are characterized using 136 sensory terms in four broad domains: visual, auditory, olfactory, and somatosensory. The questionnaire was used to evaluate three points of an indoor lunch restaurant, but the “walk” can be applied to evaluate both indoor and outdoor places. Perfect for your next shopping mall trip or botanical garden visit, or perhaps even less conventional places: cruise ships, Everest basecamps, and space stations (calling all astronauts @nasa). If adapted for a lunar landing, we think it could be called the Sensory Moonwalk Questionnaire. Read about this and other peer-reviewed publications from members of the Compusense Academic Consortium here.
Title : Sensory characteristics of a place: The development of the sensory walk questionnaire
Authors : Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Link : Sensory characteristics of a place: The development of the sensory walk questionnaire
Title : A sensory lexicon to characterize the quality of fresh and preserved peppers
Authors : Bhavana Uppili, Lisa J. LaFountain, Suzanne D. Johanningsmeier
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16814
Title : Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply
Authors : Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney
Link : https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.16822
Title : Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations
Authors : Amalie Younes, Nastaran Razmjooyhassankhani, Amanda Waglay, Asma Mdimagh, Salwa Karboune
Title : Assessment of the volatile and non-volatile profile of Savatiano PGI wines as affected by various terroirs in Attica, Greece
Authors : Despina Lola a, Dimitrios E. Miliordos a, Elli Goulioti a, Nikolaos Kontoudakis b, Eleni D. Myrtsi c, Serkos A. Haroutounian c, Yorgos Kotseridis
Title : Consumers’ Preferences for Novel and Traditional Pear Cultivars: Evidence from Sensory Evaluation and Willingness-to-pay Elicitation
Authors : R. Karina Gallardo, Xueying Ma, Ann Colonna, Maria Laura Montero, Carolyn Ross
Title : More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin
Authors : Justin Gaiser, John E. Hayes
Title : Remote testing for PROP taster status assessment using solutions and paper disks
Authors : C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Link : Remote testing for PROP taster status assessment using solutions and paper disks
Title : Improving soya mince recipes in the National School Nutrition Programme in South Africa
Authors : Carmen Muller, Maricia Margrit van Deventer, Beulah Pretorius, Hettie Carina Schönfeldt
Link : Improving soya mince recipes in the National School Nutrition Programme in South Africa
Title : QUIZ IT! An all-generation approach to encourage sustainable food packaging practices
Authors : Victoria Norton, Stella Lignou
Link : QUIZ IT! An all-generation approach to encourage sustainable food packaging practices
Title : Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes
Authors : Cristina Medina-Plaza a, Aubrey Dubois b c, Elizabeth Tomasino b, Anita Oberholster
Link : Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes
Title : The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
Authors : Jana K. Richter, Maria Laura Montero, Marina Ikuse, Caleb E. Wagner, Carolyn F. Ross, Steven R. Saunders, Girish M. Ganjyal
Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16815
Title : Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
Authors : Iliani Patinho a, Cecylyana Leite Cavalcante a, Erick Saldaña b, Mohammed Gagaoua c, Jorge H. Behrens d, Carmen J. Contreras-Castillo
Title : Comparison of volatile aroma and sensory characteristics of doenjang and Korean-style doenjang
Authors : Yejin Shin, In-Seo Hwang, Tackhyun Park, Woobong Lee, Mina K. Kim
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12887
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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.
