Word association time! What 4 words come to mind when you think "texture of frozen blueberries"? As part of a larger study on consumer liking and characterization of blueberries, Rachael Moss, Allison Stright, Laura Baxter, and Matthew B McSweeney gave this word association task to consumers to understand how spontaneous language used to describe frozen blueberry texture. Before this study, there was already ample evidence that consumers prefer sweet berries over sour, bitter berries, but less was known about texture. The top texture terms consumers mentioned were Firm, Crunchy, Soft, Juicy, Smooth, Mushy, Tough, Chewy, Squishy, Mealy, Tender, Hard. Consumers liked juicy, firm, crunchy blueberries over mushy, tough, squishy blueberries. So, this month, we celebrate both this publication and the delicious blue-indigo pearls of midsummer, which we can enjoy year-round thanks to the the food supply chain and the miracle of refrigeration.
Title : How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate‐all‐that‐apply
Authors : Rachael Moss, Allison Stright, Laura Baxter, Matthew B McSweeney
Title : Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts
Authors : Leah M. Hamilton, Julien Delarue
Link : Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts
Title : Efficacy of Essential Oil for Maintaining Postharvest Quality and Reducing Decay of Peach Fruit
Authors : Chang, Yuru
Link : Efficacy of Essential Oil for Maintaining Postharvest Quality and Reducing Decay of Peach Fruit
Title : Multiple dimensional rheology approach for oral texture prediction of yogurts
Authors : Tian Ma, Jianshe Chen
Link : Multiple dimensional rheology approach for oral texture prediction of yogurts
Title : Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages
Authors : Holly Giles, Stephanie P Bull, Stella Lignou, Joe Gallagher, Marianthi Faka, Julia Rodriguez-Garcia, Lisa Metheven
Title : Immersive Multisensory Setting and Taste-Mouthfeel Association
Authors : Noor Fajrina Farah Istiani, Nora Logren, Saila Mattila, Massimiliano Masullo, Anu Hopia, Gennaro Ruggiero, Marco Francini, Luigi Maffei
Link : Immersive Multisensory Setting and Taste-Mouthfeel Association
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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.
