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Academic Consortium Publications for November 2023

There is growing interest in understanding how places are experienced. Enter the Sensory Walk Questionnaire, introduced in a recent publication by Pohjanheimo et al. (2023). Subjects stroll about and answer a structured ballot, which includes questions about attribute presence, intensity, liking, and appropriateness. Spaces are characterized using 136 sensory terms in four broad domains: visual, […]

Academic Consortium Publications for October 2023

Each month we celebrate the Compusense Academic Consortium. Since October is the month of Oktoberfest, we highlight “The impact of varying key sensory attributes on consumer perception of beer body“ by Ivanova et al. To understand beer body (more precisely, the body of beer), they had 100 UK beer-drinkers evaluate 18 samples formulated by adding […]

Academic Consortium Publications for September 2023

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 […]

Academic Consortium Publications for August 2023

Globally, rates of overweight and obesity are on the rise. One of the contributing factors may be the overconsumption of sugary beverages. Sweet is an innately pleasurable sensation, so it is no wonder that consumers might be prone to drinking too much sugary liquid. But consumers are diverse. Peng et al. (2023) created a model […]

Academic Consortium Publications for July 2023

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Ah, chocolate, food of the gods, energy-bringer of wilderness hikers. Can craft chocolatiers improve on this wonderfood? For one, it’s useful to know how fat content affects flavor. A recent study by Brown et al. (2023) shows that increasing the fat content from 30% to 35% to 40% increased the perception sweetness and decreased the […]

Academic Consortium Publications for June 2023

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Probably the first thing you thought when Deep Blue beat world chess champ Garry Kasparov in 1997 was that it was only a matter of time before robots were pulling shots of espresso at your local cafe. Fast forward 26 years. A study by Park et al. (2023) pitted human baristas against a coffee-making robot. […]

Academic Consortium Publications for May 2023

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This month, we are reading a publication by Byeon et al. (2023) to find out what is new about an old traditional Korean rice wine called Cheongju. Here is the study in numbers: 8 wines (4 Korean; 4 Japanese). Consumer acceptance responses from 2 demographic groups (80 under-30s; 86 over-30s). Quality assessments by 10 sommeliers. […]

Academic Consortium Publications for April 2023

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Some researchers estimate that more than half the world’s people will be either obese or overweight within the next 15 years. The negative health implications of overweight and obesity are well documented. In a recent study to be published in Journal of Food Science, Lima et al. (2023) find evidence of an association between weight […]

Academic Consortium Publications for March 2023

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Credit to Makame et al. (2023) for their textural analysis of commercially available complementary foods for babies aged 6 to 24 months in southern Africa. These products are intended for an early stage of life when nutrition is critical, but the nutrition profiles of these product were hit and miss. Many of the commercially available […]

Academic Consortium Publications for February 2023

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Would you like a cold snack on a hot day at the beach? Now look at a picture of a beach on a hot day. How much would you like that cold snack on the hot day at the beach now? Now look at that picture again along with an evocative description of that hot […]



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.