Academic Consortium Publications for March 2025
Our March Paper-of-the-Month pick is a peer-reviewed publication that considers pickle producers pondering pickling picklers in less salt for health reasons. To not blunder, a pickle producer must wonder: “Will sales trickle if pickle patrons are fickle?” because here too, Taste is King! To answer this question, Rubia Selmira Lassen, Voltaire Sant’Anna, Fernanda Leal Leães, […]
Academic Consortium Publications for February 2025
A rose by any other name would smell as sweet. So claimed Shakespeare’s Juilet. We think tragic Juliet would have been interested in a recently published study by Claudia Hartley, Russell S J Keast, and Wender L P Bredie exploring whether short-chain maltodextrin with a longer chain length tastes as sweet. The study measured detection […]
Academic Consortium Publications for December 2024
We are starting 2025 with a lekker cup of honeybush tea and December research publications by Compusense Academic Consortium members. So, let’s begin by celebrating Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, and Elizabeth Joubert for their recent publication comparing different methods for classifying honeybush tea. Ten trained descriptive sensory assessors […]
Academic Consortium Publications for November 2024
In October, we celebrated research on blueberries [https://scijournals.onlinelibrary.wiley.com/doi/full/10.1002/jsfa.13964], so it seems natural in November we will celebrate research on, yes, blueberries again. This time, we celebrate a publication by Luis Felipe V. Ferrão, Camila F. Azevedo, Charles A. Sims, and Patricio R. Munoz in New Phytologist. Their aim is to identify breeding targets delivering the […]
Academic Consortium Publications for October 2024
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 […]
Academic Publications for September 2024
This month, we celebrate a publication by Daniel Schoonbrood and Julien Delarue titled “Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts”. Each consumer evaluated three energy bars in one context (office break, pre-workout, or outdoor break) simulated in an immersion room and evoked by a written description. The high-familiarity (n=121) consumer […]
Academic Consortium Publications for August 2024
Tulipmania is the speculative frenzy for tulip bulbs in 17th-century Holland. With bulb prices skyrocketing, the promise of higher returns reportedly led one man to trade his Amsterdam mansion for a single bulb. It ended in tears when the bubble burst and bulb prices plummeted. Fast forward to 18th-century Britain: another speculative frenzy over South […]
Academic Consortium Publications for July 2024
Desperately seeking the best antidote for the oral pain of capsaicin? Thanks to Justin Gaiser and John Hayes, the answer is right in the title of their recent Journal of Food Science publication: “Fat, protein, and temperature each contribute to reductions in capsaicin oral burn”. After the oral distress subsides, readers can read about the […]
Academic Consortium Publications for June 2024
Each month, we celebrate a recent peer-reviewed publication from a member of the Compusense Academic Consortium. For June, we celebrate Qianqian Guo, Christos Ritzoulis, Jianshe Chen, Jing Xu, and Xinmiao Wang for showing how saliva foam affects aroma perception. Four sensory assessors evaluated chewing gum samples using the time-intensity (TI) method. Samples were served with […]
Academic Consortium Publications for May 2024
This month we celebrate a paper by Hannah Ford, Margaret Thibodeau, Lydia Newton, Catherine Child, and Qian Yang on consumer perceptions of yogurts made with different technologies. Precision-fermented dairy (PDF) biohacks yeast to produce dairy proteins, which bypasses the cow entirely. That might sound udderly futuristic, but there have been PDF ice creams products on […]
