Academic Consortium Publications for May 2024

This month we celebrate a paper by Hannah Ford, Margaret Thibodeau, Lydia Newton, Catherine Child, and Qian Yang on consumer perceptions of yogurts made with different technologies. Precision-fermented dairy (PDF) biohacks yeast to produce dairy proteins, which bypasses the cow entirely. That might sound udderly futuristic, but there have been PDF ice creams products on the market since 2019 and more PDF products in development. Anticipating these products hitting the market, Ford et al (2024) explored UK consumer perceptions of PDF yogurts. All consumers (n=62) expressed a willing to try PDF yogurt, but unbeknownst to these consumers the conventional and PDF yogurts they tasted were in fact a top-selling conventional yogurt. After receiving information about environmental impact and the PDF process, consumers indicated a slightly higher average liking for the (supposedly) PDF yogurt. The emotion 'nostalgic' was elicited more often by convention yogurt and emotions 'understanding', 'adventurous', and 'interested' were elicited more often by the supposed PDF yogurt. We do not know if fast MOOving technological advances will soon create real PDF yogurts with sensory profiles matching top-selling conventional yogurts, but it seems that many consumers would embrace PDF products if they were this good. Read about this and other publications from the Compusense academic consortium here.

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions

Authors:

Xinyi Zhang, Marlize Z. Bekker, Allie C. Kulcsar, Damian Espinase Nandorfy, Andrew C. Clark

Development of sensory tools for green rooibos (Aspalathus linearis (Burm. f.) R. Dahlgren) and changes in quality attributes during shelf‐life storage

Authors:

Dalene de Beer, Chantelle Human, Brigitte VP du Preez, Erika I Moelich, Marieta van der Rijst, Elizabeth Joubert

Encouraging online consumers into making better food choices: The power of nature exposure on healthy food choices

Authors:

Djin Gie Liem, Yu Chu Woo

Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical 'precision fermented'yoghurt

Authors:

Hannah Ford, Margaret Thibodeau, Lydia Newton, Catherine Child, Qian Yang

Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat

Authors:

Caroline Giezenaar, Rebekah E. Orr, A. Jonathan R. Godfrey, Robyn Maggs, Meika Foster, Joanne Hort

Sensory profiles and market potential of burbot Lota lota maculosa- An emerging aquaculture species

Authors:

Moureen Matuha, Gary Fornshell, Ganesh Kumar, Kenneth D. Cain

Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

Authors:

Amanda Dupas de Matos, Mariza Gomes Reis, Robyn Maggs, Joanne Hort