Academic Consortium Publications for June 2024

Each month, we celebrate a recent peer-reviewed publication from a member of the Compusense Academic Consortium. For June, we celebrate Qianqian Guo, Christos Ritzoulis, Jianshe Chen, Jing Xu, and Xinmiao Wang for showing how saliva foam affects aroma perception. Four sensory assessors evaluated chewing gum samples using the time-intensity (TI) method. Samples were served with and without a defoaming agent. During their TI evaluations, exhaled breath of these assessors was captured and analyzed. The defoaming agent led to reduced saliva bubble formation, less exhaled menthol, and a less intense minty aroma. Without the foaming agent, saliva bubbles actively formed and popped, the exhaled menthol concentrations were higher, and minty aroma perceptions were more intense. Did you ever expect drool to be this interesting? Read more on this study in the LWT publication titled “Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing”, which is just one of the fine June publications from the Compusense Academic Consortium.

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A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling

Authors:
Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton

An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap

Authors:
Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney

Color, vitamin C, β-carotene and sensory quality retention in microwaveassisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage

Authors:
Hongchao Zhang, Juhi Patel, Kanishka Bhunia, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Carolyn F. Ross, Juming Tang, Shyam S. Sablani

Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts

Authors:
Megan Booth, Mengying Fu, Devin G. Peterson

Determination of the region-specific characteristics of traditional Korean doenjang produced in Chungcheongbuk-do through physicochemical property, enzyme activity, and descriptive sensory analyses

Authors:
Yongwoo Jo, In-Seo Hwang, Mina K. Kim

Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus

Authors:
Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez

Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments

Authors:
Jin Hong Mok, Taras Pyatkovskyy, Brian Heskitt, Ashley Soldavini, Christopher T. Simons, Ahmed Yousef, Sudhir K. Sastry

Food Certification through Collaborative Sensory Analysis Methods and Tools

Authors:
Ada Bagozi, Devis Bianchini

Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan

Authors:
Shirley L. Sampaio, Timothy Chisnall, Stephen R. Euston, Catriona Liddle, Julien Lonchamp

Oral structural breakdown and sensory perception of plant-based emulsions

Authors:
C. Arancibia, J. Paredes-Toledo, N. Riquelme

Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing

Authors:
Qianqian Guo, Christos Ritzoulis, Jianshe Chen, Jing Xu, Xinmiao Wang

Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling

Authors:
Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton

Serving a dip with a salty snack promotes energy intake

Authors:
Madeline M. Harper, Paige M. Cunningham, John E. Hayes

Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems

Authors:
Wen-ting Yin, Chen-jia Yang, Hong-jun Yang, Bei-bei Hu, Fan Zhang, Xue-de Wang, Hua-min Liu, Hong-mei Miao

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

Authors:
Mahmoud Said Rashed, Shivani Pathania, Eimear Gallagher, Jesus M Frias, Ciara McDonagh, Emily Crofton

The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon

Authors:
Yibin Lan, Xiaoyu Xu, Jiaming Wang, Emily Aubie, Marnie Crombleholme, Andrew Reynolds