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 was more liked and reduced dry mouth sensations more than the thickened waters. Thickened water is often administered to persons with dysphagia, so improving its formulation could deliver better hydration. This is one of several fine papers published in September 2023 by members of the Compusense Academic Consortium.

Share this Page:
Browse More Articles

An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues

Authors:
Manuela Rigo, Mohammadreza Mohebbi, Russell Keast, Paul Harrison, Meghan Kelly, Annemarie Olsen, Wender L.P. Bredie, Catherine G. Russell

Characterization of the artisanal saffron ricotta cheese produced in Sicily: physicochemical, microbiological, sensory and antioxidant characteristics.

Authors:
Guido Mangione, Margherita Caccamo, Vita Maria Marino, Giovanni Marino, Giuseppe Licitra

Do not be salty: an analysis of consumers’ salt reduction strategies investigated using word association tasks

Authors:
Tanvi Dabas, Mackenzie Gorman, Jeanne LeBlanc, Rachael Moss, Matthew B. McSweeney

Exposure effects to unfamiliar food advertisements on YouTube: A randomized controlled trial among adolescents

Authors:
Gastón Ares, Florencia Alcaire, Lucía Antúnez, Virginia Natero, Carolina de León, Vanessa Gugliucci, Leandro Machín, Tobias Otterbring

Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic

Authors:
Klaus G. Grunert, Costanza Chimisso, Liisa Lähteenmäki, Delphine Leardini, Mari A. Sandell, Annukka Vainio, Liesbet Vranken

Influence of immersion in a space-like environment on taste and odour perception

Authors:
Alicia Tran

Multivariate statistical visualisation and modelling of GC–MS data for sensory quality prediction of flavoured cider as influenced by storage time and temperature

Authors:
Manda Rossouw, Greta G. Geldenhuys, Federico Marini, Marena Manley

Role of bitter taste receptors associated with chemesthetic perception

Authors:
Sulo Matti Olavi Roukka, Laila Seppä, Mari Sandell

Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists

Authors:
Mackenzie Gorman, Rachael Moss, Matthew B McSweeney

Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid

Authors:
Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose

Thirstiness, body hydration and thickened water: A study about their relationship

Authors:
Ruth Pico-Munyoz, Laura Laguna, Amparo Tarrega

Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and Temporal Check-All-That-Apply (TCATA) methods

Authors:
Ragita C. Pramudya, Han-Seok Seo

Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions

Authors:
Jessie Payne, Martin J. Talavera, Kadri Koppel

Young At Heart: Evaluation of Food Choice and Sensory Perception in Older Adults

Authors:
Olivia Rose Chaffee