Recently, the New York Cider Association provided the Merlyn Dryness Scale for quantifying cider dryness based only on a few chemistry measures: residual sugar, titratable acidity, and total polyphenol content. You might wonder, does a cider’s dryness score, which is based entirely on chemistry measures, line up with what a consumer will experience? This is the question posed in a recent publication Calvert and colleagues [Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale ]. Spoiler alert! Their answer is No. You can read about this and other studies published this month by members of the Compusense Academic Consortium below.
Title : Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale
Authors : Martha D. Calvert, Elizabeth Cole, Amanda C. Stewart, Clinton L. Neill, Jacob Lahne
Title : Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions
Authors : Muhammad Aamir, Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, Muzzamal Hussain, Huda Ateeq, Entessar Al Jbawi
Link : https://www.tandfonline.com/doi/full/10.1080/23311932.2022.2114641
Title : Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers
Authors : Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes
Link : https://www.tandfonline.com/doi/full/10.1080/03610470.2022.2110819
Title : Nature’s palette: An emerging frontier for coloring dairy products
Authors : Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara
Link : https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2117785
Title : The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages
Authors : Brannigan du Preez, Wessel du Toit, André de Villiers, José Luis Aleixandré-Tudo
Title : The road to commercialisation of an unutilised Cyclopia species for herbal tea production – the case of Cyclopia pubescens
Authors : Dalene De Beer, Magdalena Muller, Nico A. Walters, Chantelle Human, Cecilia Bester, Elizabeth Joubert
Link : https://www.sciencedirect.com/science/article/abs/pii/S0254629922004677#!
Title : Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling
Authors : Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh L. Hixson
Title : Testing the validity of immersive eating environments against laboratory and real life settings
Authors : Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, Catherine G. Russell, Djin Gie Liem
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329322001926#!
Title : Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources
Authors : Julia Pereira Martins da Silva, Vivian Vezzoni Almeida, Allan Paul Schinckel, Ariana Nascimento Meira, Gabriel Costa Monteiro Moreira, Laura Woigt Pian, Débora de Campos, Julia Dezen Gomes, Janaína Lustosa Gonçales, Mariana Damiames Baccarin Dargelio, Iliani Patinho, Erick Saldaña, Carmen Josefina Contreras-Castillo, Luiz Lehmann Coutinho, Albino Luchiari Filho, Amoracyr José Costa Nuñez, Aline Silva Mello Cesar
Link : https://www.scielo.br/j/sa/a/tmTXYjV8kXc67JhNYNGgjKc/
Title : Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution
Authors : Jonas Y. Junge, Line A. Mielby, Yan Zeng, Yuan-Xia Sun, Derek V. Byrne, John C. Castura, Ulla Kidmose
Link : https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12785
Title : Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards
Authors : Briann Dorin, Andrew G. Reynolds, Marilyne Jollineau, Hyun-Suk Lee, Adam Shemrock
Title : Exploring the sensory characteristics of Virginia ciders through descriptive analysis and external preference mapping
Authors : Elizabeth Cole, Amanda C. Stewart, Elizabeth A.B. Chang, Jacob Lahne
Title : Color is to flavor as shape is to texture: A choice-based conjoint study of visual cues on chocolate packaging
Authors : Iuri Baptista, Charles Spence, Renata Shimizu, Eric Ferreira, Jorge Behrens
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12793
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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.
