Academic Consortium Publications for November 2022

They say that when life gives you lemons you make lemonade. So what do you do when life gives you Chadonnay, Pinot Noir, and Shiraz grapes from multiple vineyards that were exposed to wildfire smoke? In this case, you do what everyone should do: make single-varietal wines from smoke-exposed grapes from each vineyard, then compare these wines with control samples to determine how smoke affects the sensory properties of wine. Jiang et al. (2022) did just that and discovered that even peppercorn-sized unripe grapes acquire a smoky note from this smoke exposure. The smokiness was most pronounced in Pinot Noir and Shiraz wines, but less intense in the Chardonnays. Since it was previously thought that only already-ripe grapes would pick up this smoky note, not tiny unripe ones. Which makes this research important, for example for scheduling controlled burns. Follow the link below to find out more about this and other peer-reviewed papers published in November 2022 by members of Compusense's Academic Consortium.

Changes in volatile aroma profiles of soybean, rice, and wheat koji during fermentation using stir bar sorptive extraction followed by gas chromatography-mass spectrometry and descriptive sensory analysis

Authors:

In-Seo Hwang, Mina K. Kim

Counterirritants and sensory profiling of pain-relieving patches

Authors:

Vandana Garg, Ramesh Agarwal, Katherine Mendoza, Rakesh Lalchandani, Zee Alcasid, Dr Gopinathan Raju, Margaux Ducatillon, Priscilla Ahadzi

Does it burn? The effect of guar gum addition on ginger beer's sensory properties

Authors:

Sophie Knowles, Mackenzie Gorman, Matthew B. McSweeney

Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application

Authors:

Yi-Lin Chung, Wan-Yuan Kuo, Bo-Kang Liou, Po-Chuan Chen, Yu-Chuan Tseng, Rui-Yu Huang, Mei-Chu Tsai

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts

Authors:

Victoria D. Paup, Tara L. Barton, Charles G. Edwards, Iris Lange, B. Markus Lange, Jungmin Lee, Carolyn F. Ross

Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness

Authors:

Kelsey Tenney, John E. Hayes, Alyssa J. Bakke, Ryan J. Elias, John N. Coupland

Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance

Authors:

Xiaofen Du, Adriana Muniz, Shanil Juma

Taste but not smell sensitivities are linked to dietary macronutrient composition

Authors:

Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Tracy Perry, Russell S.J. Keast, Mei Peng

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Authors:

W. W. Jiang, E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich

The role of packaging on the flavor of fluid milk

Authors:

D.C. Cadwallader, P.D. Gerard, M.A. Drake