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Academic Consortium Publications for October 2022

Academic Consortium Publications for October 2022

If you enjoy a paper with a good methods section, check out the two-group study described in the one by Hannum and Simons (2022) that was published last month in Food Research International. In a nutshell: both groups are assigned 20 tetrad questions. One lucky group gets the positive condition: interesting sensory stimuli, where getting the correct grouping is neither overly easy nor overly difficult. But the unlucky group gets the negative condition; here, the task was hopeless because in every question the samples were identical sucrose solutions. In the authors' own words, the latter task was designed "to promote a state of helplessness and encourage disengagement". The reason for plunging these assessors into such a state was not mere cruelty but to validate the Engagement Questionnaire (EQ). Indeed, the EQ showed that consumers were more engaged in the positive group: they were more actively involved, had higher purposeful intent, and higher affective value. Also, their facial expressions were coded to have a broader spectrum of emotions and fewer neutral expressions. So this finding validates the EQ. But it also demonstrates a way of frustrating your sensory assessors, should scientific advancement ever depend on doing so again. You can read about this and other studies published this month by members of the Compusense Academic Consortium below.


Publications

Title : Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate

Authors : Mackenzie E. Hannum, Christopher T. Simons

Link : Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate

Title : Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels

Authors : Elizabeth Mitcham, Claire Adkison, Nico Lingga, Veronique Bikoba

Link : https://journals.ashs.org/jashs/view/journals/jashs/147/6/article-p291.xml

Title : Frozen Leaf Material Causes “Frost Taint” in Cabernet Sauvignon

Authors : Scott C. Frost, Danielle J. Fox, Markus Keller, Thomas S. Collins, James F. Harbertson

Link : Frozen Leaf Material Causes “Frost Taint” in Cabernet Sauvignon

Title : Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

Authors : Wen-ting Yin, Rui Shi, Ke Li, Xue-de Wang, An-na Wang, Yu-hang Zhao, Zhuo-qing Zhai

Link : Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

Title : Effect of an opinion app on expectations and emotional responses of young consumers toward white wines

Authors : A. Rizo, A. Bartu, L. Laguna, A. Tarrega

Link : Effect of an opinion app on expectations and emotional responses of young consumers toward white wines

Title : Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

Authors : Wen-ting Yin, Rui Shi, Xue-de Wang, An-na Wang, Yu-hang Zhao, Zhuo-qing Zhai

Link : Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

Title : Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

Authors : J. Holdstock, J.L. Aalhus, B. Uttaro, B.C. Roy, H.L. Bruce

Link : Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

Title : Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation

Authors : Patricia L.A. Leighton, Zeb Pietrasik, Oscar López-Campos, Argenis Rodas-González, Jennifer Aalhus, Nuria Prieto

Link : Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation

Title : Towards the development of an Eruca sativa crop with improved nutritional and flavour qualities by investigating the relationship between phytochemical and sensory attributes of breeding lines cultivated in different environments and identification of molecular markers for sugars

Authors : Puranik. M

Link : Towards the development of an Eruca sativa crop with improved nutritional and flavour qualities by investigating the relationship between phytochemical and sensory attributes of breeding lines cultivated in different environments and identification of molecular markers for sugars

Title : Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies

Authors : Sophie Barker, Matthew B. Sweeney

Link : https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16380

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.