Academic Consortium Publications for December 2024

We are starting 2025 with a lekker cup of honeybush tea and December research publications by Compusense Academic Consortium members. So, let’s begin by celebrating Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, and Elizabeth Joubert for their recent publication comparing different methods for classifying honeybush tea. Ten trained descriptive sensory assessors used directed sorting to put 15 tea samples into 2 to 5 groups, then describe each group. The task was done in triplicate for each of three directions: sorting based on aroma, sorting based on flavour, taste, mouthfeel, and sorting based on all of the above. These results were analyzed by correspondence analysis and by DISTATIS with barycentric text projection. Generally, these different sorting directions and analysis methods led to similar conclusions as results obtained from multivariate analyses of quantitative-descriptive sensory analysis data. Some takeaways for those using directed sorting: choose a task appropriate for the product type and use enough replications to get stable results (higher product complexity will require more reps). Find out more about their study and other recent research publications here.

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Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment

Authors:
Dimitrios Evangelos Miliordos, Elli Goulioti, Despina Lola, Alexandros Kanapitsas, Nikolaos Kontoudakis, Yorgos Kostseridis

Chemometric and sensory characterisation of New Zealand craft ciders: A preliminary study

Authors:
Gong Wei

Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection

Authors:
Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, Elizabeth Joubert

Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers

Authors:
Carolina Gama França, Marcela de Alcantara, Rosires Deliza

Foaming purees as a strategy to modify oral processing time

Authors:
R. Baixauli, A. Tárrega, I. Hernando, L. Laguna

Grazing lambs on a low-input, multispecies pasture for an extended period has no detrimental effect on meat nutritional or sensory quality

Authors:
K.E. Kliem, D.J. Humphries, S. Lignou, D.T. Juniper

Impact of fat level on piperine’s cross-modal interaction on saltiness perception

Authors:
Rachael Moss, Mackenzie Gorman, Allison Stright, Kaitlyn Frampton, Tanvi Dabas, Emily Dolan, Matthew B. McSweeney

Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages

Authors:
Min Sung Kim, Laura Nattress, Christopher T. Simons

Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting (Micromesistius poutassou) Fish Protein Hydrolysate: A Simplex-Centroid Mixture Design Study

Authors:
Diako Khodaei, Francesco Noci, Lisa Ryan

Plant-based chocolate desserts: analysis of consumer’s response according to sensory properties of products and consumer attitude towards meat reduction

Authors:
Franco Darío Della Fontana, Gabriel López-Font, Moussaoui Djemaa, María Cristina Goldner, Carolina Chaya

Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

Authors:
Ryan Ardoin, Olivia Chaffee, Jeanne Lea, Alysza Sookraj, Stephen Boue, Brennan Smith, Rebecca Dupre, Douglas W. Olson, William Broussard, Daniel Priddy

Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products

Authors:
Martin J. Talavera, Sajid Alavi

Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition

Authors:
Cintia Akina Kawakami, Miriam Mabel Selani, Erick Saldaña, Natan de Jesus Pimentel-Filho, Maria Aliciane Fontenele Domingues

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models

Authors:
Sari A. Hakanen, Annelie Damerau, Dorota Ogrodowska, Annalisa Seubert, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M. Linderborg

Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars

Authors:
Ana Caroline Budin, Cristiane Silvano Wensing, Carla Léa Vianna Cruz, Cristiane Rodrigues Gomes Ruffi, Aline Oliveira Garcia, Sílvia Cristina Sobottka Rolim de Moura

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation

Authors:
Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros, Howard Moskowitz