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, auditory, olfactory, and somatosensory. The questionnaire was used to evaluate three points of an indoor lunch restaurant, but the “walk” can be applied to evaluate both indoor and outdoor places. Perfect for your next shopping mall trip or botanical garden visit, or perhaps even less conventional places: cruise ships, Everest basecamps, and space stations (calling all astronauts @nasa). If adapted for a lunar landing, we think it could be called the Sensory Moonwalk Questionnaire. Read about this and other peer-reviewed publications from members of the Compusense Academic Consortium here.

A sensory lexicon to characterize the quality of fresh and preserved peppers

Authors:

Bhavana Uppili, Lisa J. LaFountain, Suzanne D. Johanningsmeier

Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts

Authors:

Iliani Patinho a, Cecylyana Leite Cavalcante a, Erick Saldaña b, Mohammed Gagaoua c, Jorge H. Behrens d, Carmen J. Contreras-Castillo

Assessment of the volatile and non-volatile profile of Savatiano PGI wines as affected by various terroirs in Attica, Greece

Authors:

Despina Lola a, Dimitrios E. Miliordos a, Elli Goulioti a, Nikolaos Kontoudakis b, Eleni D. Myrtsi c, Serkos A. Haroutounian c, Yorgos Kotseridis

Comparison of volatile aroma and sensory characteristics of doenjang and Korean-style doenjang

Authors:

Yejin Shin, In-Seo Hwang, Tackhyun Park, Woobong Lee, Mina K. Kim

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Authors:

Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney

Consumers’ Preferences for Novel and Traditional Pear Cultivars: Evidence from Sensory Evaluation and Willingness-to-pay Elicitation

Authors:

R. Karina Gallardo, Xueying Ma, Ann Colonna, Maria Laura Montero, Carolyn Ross

Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes

Authors:

Cristina Medina-Plaza a, Aubrey Dubois b c, Elizabeth Tomasino b, Anita Oberholster

Improving soya mince recipes in the National School Nutrition Programme in South Africa

Authors:

Carmen Muller, Maricia Margrit van Deventer, Beulah Pretorius, Hettie Carina SchÃ¶nfeldt

More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin

Authors:

Justin Gaiser, John E. Hayes

Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations

Authors:

Amalie Younes, Nastaran Razmjooyhassankhani, Amanda Waglay, Asma Mdimagh, Salwa Karboune

QUIZ IT! An all-generation approach to encourage sustainable food packaging practices

Authors:

Victoria Norton, Stella Lignou

Remote testing for PROP taster status assessment using solutions and paper disks

Authors:

C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella

Sensory characteristics of a place: The development of the sensory walk questionnaire

Authors:

Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia

The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs

Authors:

Jana K. Richter, Maria Laura Montero, Marina Ikuse, Caleb E. Wagner, Carolyn F. Ross, Steven R. Saunders, Girish M. Ganjyal