Academic Consortium Publications for December 2025

Imagine liking new foods, it’s easy if you try. Just mentally picture… specific food stimuli. This month, we are celebrating an intriguing manuscript by Mei Peng, Jessica C. McCormack, Sashie Abeywickrema, Maggie Hames, Emma Marchais, Reece Roberts, Qian Janice Wang, and Charles Spence. They asked subjects to imagine flavours and textures associated with food images. Subjects classified as higher in food neophobia tended to have more difficulty imagining these foods and imagined these foods less vividly. The authors report a weak negative correlation between food neophobia and vividness of food-related mental imagery. This study links food neophobia and vivid mental imagery in a manner not identified previously. If you vividly imagine yourself interested in reading more about this and other publications by members of the Compusense Academic Consortium, then you can read more here.

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An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder

Authors:
Brianna Power, Amber Locke, Matthew Code, Mackenzie Gorman, Tanvi Dabas, Matthew B. McSweeney

Decoding Lager Beer Acceptability in Low-Flavor-Liking Consumers Using Targeted and Untargeted Flavoromics Approaches

Authors:
Edisson Tello, Joel Borcherding, Megan Booth, Said Toro, Diana Paola Forero, Julie Peterson, Devin G. Peterson

Edible Coatings for Fresh Produce: Functional Roles, Optimization Strategies, and Analytical Perspectives

Authors:
Siphumle Jama, Robert Lufu, Umezuruike Linus Opara, Elke Crouch, Alemayehu Ambaw Tsige

Effect of Chinese quince proanthocyanidins on sensory properties, aroma compounds, and antioxidant capacity of roasted black sesame seeds

Authors:
Hao Liu, Mei-Qi Yang, Huai-Yang Cao, Ke-Xin Zhang, Ming-Zhe Sun, Zhao Qin, Hua-Min Liu

Effects of repeated visual and olfactory exposure to sweet and sour cues on appetite and food liking

Authors:
Hee-Young Cho, Jae-Hee Hong

Evaluation of 3D printing inks and printed edible spoons made from food processing side streams

Authors:
Marta Stachnik, Eija Kulju, Oskar Laaksonen

Green coffee extract increases the functional and sensory appeal of brownie

Authors:
Aline de Fátima Silva Lago, Rafael Carvalho do Lago, Anderson Henrique Venâncio, Isaías Guimarães Machado, Jéssica Sousa Guimarães, Eduardo Valério de Barros Vilas Boas, Maria das Graças Cardoso, Roberta Hilsdorf Piccoli, Ana Carla Marques Pinheiro, Ellen Cristina de Souza

Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation

Authors:
Mercè Sunyer-Figueres, Daniel Fernández-Vázquez, Cristina Cuesta-Marti, Inés Horcajo-Abal, Carlos Sánchez-Mateos, Alba Domènech, Enric Nart, Victoria A. Castillo-Olaya, Immaculada Andorrà, Miquel Puxeu

Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications

Authors:
Alexandre D Goertzen, Donna Ryland, Shiva Shariati‐Ievari, Karen Pitura, Lindsay Bourré, Praiya Asavajaru, Nandhakishore Rajagopalan, Anusha G P Samaranayaka, Brittany Polley, Pankaj Bhowmik, Michel Aliani

Nonvolatile and Volatile Contributors to Flavor Disliking in Vanilla

Authors:
Diana Paola Forero, Edisson Tello, Devin G. Peterson

Ohmic heating-assisted extraction of ginger bioactives: Synergistic impacts on extract composition and on the quality of high-protein milk beverages

Authors:
Gabrielle P. Vieira, Carolina P.C. Martins, Thaís Regina C. Pereira, Lévison C. Cipriano, Maria B. Goulart, Jonas T. Guimarães, Mônica M. Pagani, Maria Carmela K.H. Duarte, Adriano G. Cruz, Sérgio B. Mano, Eliane T. Mársico, Erick A. Esmerino

Overcoming Barriers for Consuming Perceived Inedible Parts of Fruits and Vegetables: A Qualitative Exploration of Consumer Perception in Uruguay

Authors:
Ana Giménez, Gastón Ares

Retro-nasal perception of sucralose aerosols in model wine systems

Authors:
Lele Chen, Guanchi Liu, Wei Su, Xiaoxue Hu, Jianshe Chen, Yue He, Xinmiao Wang

Saltiness can be modulated by the aerosol generation behavior of salt solution

Authors:
Lele Chen, Jianshe Chen, Xinmiao Wang, Yue He

Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties

Authors:
Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Chimenes Darlan Leal de Araújo, Carmen J. Contreras-Castillo, Erick Saldaña

Unveiling plant protein astringency perception through neural and cellular responses

Authors:
Ben Kew, Melanie Rose Burke, Markus Stieger, Yunqing Wang, Christine Boesch, Melvin Holmes, Anwesha Sarkar

‘Just imagine…’: mental imagery correlates with Food Neophobia

Authors:
Mei Pang, Jessica C. McCormack, Sashie Abeywickrema, Maggie Hames, Emma Marchais, Reece Roberts, Qian Janice Wang, Charles Spence