Academic Consortium Publications for July 2023

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 perceptions of bitterness, cocoa flavor, and mouth-drying. However, consumers have different preferences, so there is no consensus about what is more delicious. My suggestion: give consumers delicious options, none high heavy metals. Continue reading to find out more about this and other publications from the Compusense Academic Consortium.

Share this Page:
Browse More Articles

An approach for clustering consumers by their top-box and top-choice responses

Authors:
John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Næs

An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task

Authors:
Jamal Amyoony, Rachael Moss, Tanvi Dabas, Mackenzie Gorman, Christopher Ritchie, Jeanne LeBlanc, Matthew B. McSweeney

Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies

Authors:
Carolina de Souto Portel, Wanessa Pires da Silva, Elson Rogério Tavares Filho, Mônica Marques Pagani, Tatiana Colombo Pimentel, Eliane Teixeira Mársico, Mônica Queiroz de Freitas, Adriano Gomes da Cruz, Erick Almeida Esmerino

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Authors:
Mariam Nakitto, Reuben T Ssali, Suzanne D Johanningsmeier, Mukani Moyo, Henriette de Kock, Ingunn Berget, Julius J Okello, Sarah Mayanja, Samuel Edgar Tinyiro, Thiago Mendes, Yada Benard, Doreen Chelengat, Florence Osaru, Christophe Bugaud

Exploring differences in Korean consumers' perceptions of plant-based jerky at different test locations: a comparison of the central location test, drive-thru test, and home-use test

Authors:
Mi-Ran Kim, JeongAe Heo, Han Sub Kwak

Impact of different fibre ingredients on a low-FODMAP biscuit model system

Authors:
Aylin W. Sahin, Jonas J. Atzler, Emily Crofton, Eimear Gallagher, Emanuele Zannini, Jens Walter, Elke K. Arendt

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate-all-that-apply (RATA) questions

Authors:
Yang Soo Byeon, JeongAe Heo, Mi-Ran Kim, Sang Sook Kim

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Authors:
Petra Camilla Lindholm-Lehto, Nora Logrén, Saila Mattila, Jani Tapio Pulkkinen, Jouni Vielma, Anu Hopia

Sensory Evaluation of Fruits and Selected Food Items by Descriptive Analysis, Electronic Nose, and Electronic Tongue

Authors:
Moazzem, Md. Shakir

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Authors:
Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert A. Shellie, Russel Keast, Leigh Francis, Marlize Bekker

The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk.

Authors:
Ryan Perry Nakamura

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Authors:
Allison L. Brown, Ezekiel R. Warren, Bradley W. Ingraham, Gregory R. Ziegler, Helene Hopfer

The flavor of the color and the texture of the shape: Effects of visual aspects on expectation and perception of chocolates

Authors:
Iuri Yudi Furukita Baptista

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Authors:
Lucas, Chase J.

Utilizing Survey Methodologies and Consumer Acceptance Testing to Understand Consumer Perception of Sweeteners in Yogurt.

Authors:
Erica Elaine Crown