A hand pointing at wooden blocks numbered 1 through 4 arranged in a row against a turquoise background, suggesting ranking or prioritization.

Academic Consortium Publications for August 2025

In August, senses and minds were connected in the 16th Pangborn Sensory Science Symposium in Philadelphia. That same month, the topic of preference elicitation and various ranking methods were connected in a literature review by László Sipos, Zsófia Galambosi, Péter Biró, László Csató, and Sándor Bozóki. We are now celebrating that publication, titled "Trends and Directions of Preference Elicitation and Assessment in Food Science: Single‐, Pair‐, and Multi‐Criteria Ranking Methods", which focuses on these three different types of ranking. The authors discuss relevant experimental designs and mention statistical analysis methods. The authors also discuss ranking applications in such areas as sensory competitions and grading applications, then wrap up by identifying 14 trends based on their literature review. Visit our web page for links to this paper and other fine publications by members of the Academic Consortium.

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A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC

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

Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages

Authors:
Holly Giles, Stephanie P. Bull, Stella Lignou, Joe Gallagher, Marianthi Faka, Lisa Methven

Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks

Authors:
Christy Alsado, Lingyun Chen, Wendy Wismer

Assessing the Reliability of the Adaptive Olfactory Measure of Threshold (ArOMa-T) Algorithm and Test Card in Adults With Varied Olfactory Ability

Authors:
Paige Wiggins

Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues

Authors:
Damian Espinase Nandorfy, Sidra Khan, Shaoyang Wang, Bhavya Kulathunga, Eleanor Peirce, Andrea J. Yool

Consumer Perception of Fat Content Changes in Milkshakes and Ice cream

Authors:
Sydney Tankard

Evaluation of the performance of physically processed bean flours in gluten-free cake production

Authors:
Navneet, Madhu Sharma, Lisa Duizer, Iris J. Joye

Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study

Authors:
Matías Torres, Gastón Ares, Lucía Antúnez, Gabriela Fernández-Theoduloz

Exploring the relationship between physical properties and sensory characteristics of newly developed white breads with improved nutritional composition – initial insights

Authors:
Victoria Norton, Julia Rodriguez-Garcia, Carol Wagstaff, Alison Lovegrove, Peter Shewry, Mark Charlton, Nicola Gillett, Marcus Tindall, Anneke Prins, Stella Lignou

Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food waste

Authors:
Angelica Lippi, Sara Spinelli, Chiara Ghelfi, Caterina Dinnella, Agnès Giboreau, Véronique Mourier, Erminio Monteleone

Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback

Authors:
Erick Saldaña, Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Juan D. Rios-Mera, Carmen J. Contreras-Castillo

Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils

Authors:
Ji Yoon Cha, Mi-Ran Kim, Yea-Ji Kim, Jeong Heon Kim, Jaejoon Han, Yun-Sang Choi

Minimal sensitization to repeated capsaicin exposure during consumption of a real food

Authors:
Paige M. Cunningham, John E. Hayes

Performance and Sensory Impacts of Brettanomyces Yeasts from Different Origins During Primary and Secondary Beer Fermentations

Authors:
Riley Humbert, Michael Féchir, Kevin Pigao, Karli Van Simaeys, Elizabeth Tomasino, Thomas H. Shellhammer, Chris Curtin

Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristics

Authors:
Chimenes Leal de Araújo, Milagros Maribel Coaguila Gonza, Monique Marcondes Krauskopf, Paulo Renan Carvalho Afo Navarro, Joel Takeshi Matsuura, Karoline Costa Santos, Fernanda Papa Spada, Severino Matias de Alencar, Erick Saldaña, Carmen J. Contreras Castillo

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Authors:
Hector Mora-Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp

Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity

Authors:
Tarryn Amber Ohlsson, Marieta van der Rijst, Jeannine Marais

Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration

Authors:
Ju-Eun Nho, Ji-Won Shin, Min-A Kim

Temporal Dominance of Sensations as A Prognostic Nutritional Assessment of Individuals Undergoing Hemodialysis Treatment

Authors:
Katharyna Khauane Brandão Ripardo, Francisco Danilo Rodrigues, Rayanderson Maciel Vasconcelos, Hellen Kelly da Silva, Danniel Albuquerque Nogueira, Alessandra Cazelatto de Medeiros, Helena Maria André Bolini, Paulo Roberto Santos, Rafael Sousa Lima

Trends and Directions of Preference Elicitation and Assessment in Food Science: Single‐, Pair‐, and Multi‐Criteria Ranking Methods

Authors:
László Sipos, Zsófia Galambosi, Péter Biró, László Csató, Sándor Bozóki

Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee

Authors:
Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students

Authors:
Elson Rogerio Tavares Filho, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Elane S Prudencio, Neila S P S Richards, Eliane T Marsico, Mônica Q Freitas, Erick A Esmerino, Adriano Gomes Cruz

Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference

Authors:
Marlon F. Ac-Pangan, Jacob Lahne, Elizabeth A. B. Chang, Clinton Neill, Amanda C. Stewart

pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics

Authors:
Uma Jingxin Tay, Jun Wei Ng, Shiyi Zhang, Daryl Lee, Marco Vignuzzi, Chengxin He, Dingsong Lin, Paolo Alberto Lorenzini, Maria N. Antipina, Weibiao Zhou, Dejian Huang