Academic Consortium Publications for August 2024

Tulipmania is the speculative frenzy for tulip bulbs in 17th-century Holland. With bulb prices skyrocketing, the promise of higher returns reportedly led one man to trade his Amsterdam mansion for a single bulb. It ended in tears when the bubble burst and bulb prices plummeted. Fast forward to 18th-century Britain: another speculative frenzy over South Sea Company shares led many investors (Isaac Newton included) to become rich on paper before losing it all when the bubble finally burst.

This month, we show not all bubbles are quite so disastrous. In a recent manuscript in Physiology & Behavior, Ruth Picó Munyoz, Amparo Tárrega, and Laura Laguna investigated the sensory and physiological effects of bubbles in water. Commercial sparkling water and soda machine water contained more and larger bubbles than water gasified with dissolved baking soda. Carbonation led to increased salivary flow rate, levels of the salivary neurotransmitter substance P, heart rate, and galvanic skin response. These physiological responses were approximately the same regardless of bubble type. Sensory evaluation showed gasified water was significantly lower in effervescence (the sensation of bubbles bursting in the mouth), aggressiveness (the tingling feeling of bubbles), and the perceived quantity and size of bubbles compared to the commercial sparkling water and soda machine water.

Read about bubble perception and other fascinating research published in August by members of the Compusense Academic Consortium here.

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A Micro-Service Platform for Sensory Data Governance in Food Quality Assessment

Authors:
Ada Bagozi, Devis Bianchini

An analysis of consumer perception, emotional responses, and beliefs about mead

Authors:
Mackenzie Gorman, Allison Stright, Laura Baxter, Rachael Moss & Matthew B. McSweeney

Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine

Authors:
Danielle J. Fox, James F. Harbertson

Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand

Authors:
Amanda Dupas de Matos, Ao Chen, Robyn Maggs, A. Jonathan R. Godfrey, Maheeka Weerawarna N.R.P., Joanne Hort

Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes

Authors:
Jungmin Oh, Min Kyung Park, Bo Ram Kim, Han Sub Kwak

Exploring the impact of bubble type on sensory stimulation in drinks

Authors:
Ruth Picó Munyoz, Amparo Tárrega, Laura Laguna

Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

Authors:
Imran Ahmad, Julieta Melissa Lopez-Martinez, Muhammad Bilal Sadiq

Impact of information about nutritional benefits, sustainability and consumption on consumer acceptance and emotional response to smoothies containing brown seaweed, Ascophyllum nodosum

Authors:
Rachael Moss, Allison Stright, Lindsay Nicolle, Erin Richelle, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Mackenzie Gorman, Matthew B. McSweeney

Improving inclusion of people with reduced intellectual abilities in consumer testing

Authors:
G. López-Font, M.C. Suárez-Figueroa, C. Chaya

Integrated Metabolomics and Proteomics Analysis Provides Insights into the Formation of Volatile Compounds in Three Different Polyembryonic Mango Cultivars

Authors:
Xin Liu, Jonathan Crane, Xingbo Wu, Yu Wang

Sensory optimization of Peruvian Lucuma fruit ice cream using I-Optimal Mixture Design

Authors:
Sidarth Babu

Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels

Authors:
Reihaneh Abdi, Madhu Sharma, Wei Cao, Navneet, Lisa Duizer, Iris J. Joye

Technological usage of ripe banana pulp for the development of a salad dressing

Authors:
Tania Martinez, Ricardo S. Aleman, Franklin Delarca Ruiz, Mallerly Sarmiento Madrid, Jhunior Marcia, Ismael Montero-Fernández, Daniel Martín Vertedor, Víctor Manrique-Fernández, Jesús Lozano

The use of sugar kelp (Saccharina latissima) as a seasoning for popcorn: An investigation of consumer acceptance, sensory perception and emotional response

Authors:
Rachael Moss, Tanvi Dabas, Allison Stright, Emile Caya, Laura Baxter, Emily Dolan, Mackenzie Gorman, Matthew B. McSweeney

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses

Authors:
Manfred Choo-Yong Ku, Shao-Quan Liu

Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective

Authors:
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, Matheus Prudente Cançado, Erick Saldaña, Severino Matias de Alencar, Aline Silva Mello Cesar

“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation

Authors:
Ragita C. Pramudya, Dipankar Choudhury, Min Zou, Han-Seok Seo

“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR

Authors:
Kym Man, Jeremy A. Patterson, Christopher T. Simons