Pico-Munyoz et al. (2023) conducted a study to investigate relationships between sensory perceptions of thirst (thirstiness, dry mouth, desire for water), physiological hydration measures (oral mucosa hydration, body hydration), and four stimuli (nothing, water, gum-based thickened water, starch-based thickened water). They found that water and thickened water stimuli reduced thirst more than nothing, but water was more liked and reduced dry mouth sensations more than the thickened waters. Thickened water is often administered to persons with dysphagia, so improving its formulation could deliver better hydration. This is one of several fine papers published in September 2023 by members of the Compusense Academic Consortium.
Title : Thirstiness, body hydration and thickened water: A study about their relationship
Authors : Ruth Pico-Munyoz, Laura Laguna, Amparo Tarrega
Link : Thirstiness, body hydration and thickened water: A study about their relationship
Title : Characterization of the artisanal saffron ricotta cheese produced in Sicily: physicochemical, microbiological, sensory and antioxidant characteristics.
Authors : Guido Mangione, Margherita Caccamo, Vita Maria Marino, Giovanni Marino, Giuseppe Licitra
Title : Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid
Authors : Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose
Link : https://academic.oup.com/chemse/article-abstract/doi/10.1093/chemse/bjad036/7260297?login=false
Title : Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic
Authors : Klaus G. Grunert, Costanza Chimisso, Liisa Lähteenmäki, Delphine Leardini, Mari A. Sandell, Annukka Vainio, Liesbet Vranken
Title : Do not be salty: an analysis of consumers’ salt reduction strategies investigated using word association tasks
Authors : Tanvi Dabas, Mackenzie Gorman, Jeanne LeBlanc, Rachael Moss, Matthew B. McSweeney
Title : An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues
Authors : Manuela Rigo, Mohammadreza Mohebbi, Russell Keast, Paul Harrison, Meghan Kelly, Annemarie Olsen, Wender L.P. Bredie, Catherine G. Russell
Title : Multivariate statistical visualisation and modelling of GC–MS data for sensory quality prediction of flavoured cider as influenced by storage time and temperature
Authors : Manda Rossouw, Greta G. Geldenhuys, Federico Marini, Marena Manley
Title : YOUNG AT HEART: EVALUATION OF FOOD CHOICE AND SENSORY PERCEPTION IN OLDER ADULTS
Authors : Olivia Rose Chaffee
Link : PDF
Title : Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and Temporal Check-All-That-Apply (TCATA) methods
Authors : Ragita C. Pramudya, Han-Seok Seo
Title : Influence of immersion in a space-like environment on taste and odour perception
Authors : Alicia Tran
Link : PDF
Title : Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions
Authors : Jessie Payne, Martin J. Talavera, Kadri Koppel
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12883
Title : Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists
Authors : Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
Title : Exposure effects to unfamiliar food advertisements on YouTube: A randomized controlled trial among adolescents
Authors : Gastón Ares, Florencia Alcaire, Lucía Antúnez, Virginia Natero, Carolina de León, Vanessa Gugliucci, Leandro Machín, Tobias Otterbring
Title : Role of bitter taste receptors associated with chemesthetic perception
Authors : Sulo Matti Olavi Roukka, Laila Seppä, Mari Sandell
Link : Role of bitter taste receptors associated with chemesthetic perception
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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.
