Academic Consortium Publications for December 2023

Mary Poppins had it right, a spoonful of sugar really does help the medicine go down. In a recently accepted manuscript to Chemical Senses, Tansaraviput and Nolden present results from 121 consumers to show the metallic off-taste of ferrous sulfate (FeSO4) is masked not only by sucrose, but also by citric acid, sodium chloride. All three worked similarly well at suppressing the metallic taste of FeSO4 at 1.0 nM, but sucrose suppressed the metallic taste best for FeSO4 at 0.3 nM. Read about this and 19 other papers published this month by members of the Compusense Academic Consortium.

Share this Page:
Browse More Articles

Analyzing larger sample sets with rapid methods: Incomplete-block designs with free-sorting and free-linking tasks

Authors:
Marlon Ac-Pangan, Marino Tejedor-Romero, Kyra Swatko, David Orden, Jacob Lahne

Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction

Authors:
Fan Zhang, Xue-de Wang, Ke Li, Wen-ting Yin, Hua-min Liu, Xin-liang Zhu, Peng Hu

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

Chrysomya chloropyga (copper-tailed blowfly) larvae reared on abattoir waste as a protein source for broiler production: carcass traits, meat quality and sensory attributes

Authors:
EY Gleeson, AJW van der Merwe, L. Hoffman

Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats

Authors:
Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciarán G. Forde

Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil

Authors:
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang

Development and Evaluation of a Static Land-Based Aquaculture System for Pacific Dulse (Devaleraea mollis): Environmental and Nutrient Requirements

Authors:
Chartfield, Marcus W.

Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe

Authors:
Moira Ledbetter, Jonathon Desmond Wilkin, Juliet Mubaiwa, Faith Angeline Manditsera, Lesley Macheka, Faith Matiza Ruzengwe, Obert Nobert Madimutsa, Prosper Chopera, Tonderayi Mathew Matsungo, Sarah C Cottin, Edryd William Stephens, Viren Ranawana, Alberto Fiore

Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

Authors:
Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella & Pasquale De Palo

Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives

Authors:
Caroline Giezenaar, A. Jonathan R. Godfrey, Meika Foster, Joanne Hort

Improving Sustainability of Aronia Berry Industry: Fruit Quality Evaluation and Value-Added Processing

Authors:
Rui Huang

Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers

Authors:
Alissa A. Nolden, Gabrielle Lenart, Andrew I. Spielman, John E. Hayes

Mouldy and musty off-flavour in garlic is caused by the presence of 2,4,6-trichloroanisole

Authors:
Sabrina Stranig, Erich Leitner, Dorothea Leis, Barbara Siegmund

Perception and acceptance of natural sweeteners in a plant-based cocoa-flavored ice cream: Difference between Danish and Brazilian consumers

Authors:
Risia C. C. Lacerda, Glenn H. Andersen, Jonas Yde Junge, Ulla Kidmose, Helena M. A. Bolini

Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain

Authors:
John R. N. Taylor, Henriëtte L. de Kock, Edna Makule, Bruce R. Hamaker, Peiman Milani

Sensory and consumer evaluation of commercially available gluten-free crackers

Authors:
Brar, Japneet

Simple ways to improve nutrient content and health profile in different types of foodservice products

Authors:
Terhi Junkkari, Anu Hopia, Maija Paakki, Saila Mattila, Leena Arjanne, Maija Kantola, Harri Luomala

Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO

Authors:
Sasi Tansaraviput, Alissa Nolden

The effect of allyl isothiocyanate addition on consumers’ saltiness perception

Authors:
amal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney

The relevance of Hop Storage Index (HSI) for hop usage.

Authors:
McMillan, J.; Zunkel, M.; Insa, A. Muñoz; Schönberger, C.