Dark roasted coffee beans with a metal portafilter scoop, warm lighting highlighting the rich brown tones.

Academic Consortium Publications for September 2025

This month, we are celebrating a discreet-choice experiment involving iced coffee in Indonesia. Obviously, to make any conclusions about Indonesian iced coffee drinkers, one must have grounds. So, Andika Wicaksono Putro, Åsmund Rinnan, and Michael Bom Frøst developed beverage menus following an experimental design. Each menu showed the prices, coffee qualities, milk types, sugar options, and sustainability certifications of three coffees where consumers could choose just one. A multinomial mixed logit model was fitted to the choice responses. Consumers were clustered. Pleasure and low price appealed to value-oriented hedonistic consumers. Notably, Indonesian consumers prioritized and were indicated they were willing to pay up to 22% more for sustainable coffee. We perked up at the Supplementary Materials, which contained menus, data, and R and Python code. Learn more about this study and to find all the publications brewed up by members of the Compusense Academic Consortium in September.

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Applied research note: Impact of tapioca flour as a substitute for salt and sodium tripolyphosphate on cooking loss and sensory traits in chicken breast patties

Authors:
Janghan Choi, Debolina Chatterjee, Majid Shakeri, Byungwhi Kong, Hong Zhuang, Brian Bowker

Brazilian Front‐of‐Package Labeling: A Choice‐Based Conjoint and Eye‐Tracking Study on the Role of the Magnifying Glass Symbol Versus All‐Text Warnings

Authors:
Paulo Rodrigo Porto da Silva, Elson Rogerio Tavares Filho, Lorrane da Silva Neves Medeiros Ventura, Tatiana Colombo Pimentel, Maria Terezinha S. L. Neta, Elane T. Prudêncio, Daniela Cid de Garcia, Eliane T. Mársico, Erick Almeida Esmerino, Mônica Queiroz Freitas, Adriano Gomes Cruz

Consumer Perception of Plant-Based Cheese

Authors:
Ella Warner, Kumpol Homwongpanich, MaryAnne Drake

Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception

Authors:
Weina Meng, Jianshe Chen, Kun Yang, Yang Zhu

Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum

Authors:
Anton Venter, Seyedeh Zeinab Asadi, Kieran B. Yisa Njowe, Mieke Schmidt, Henriëtte L. de Kock, Mohammad Naushad Emmambux

Effect of algae and pea protein on carcass quality (breast meat yield), meat quality, shelf life, and consumer acceptance–Results from practical trials

Authors:
Anissa Xin Hui Lee, Wender LP Bredie, Belinda Lange, Sanna Steenfeldt, Jette Søholm Petersen, Sarah Støjer Sällberg

Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionation

Authors:
Ningyi Wang, Edisson Tello, Devin G. Peterson

Indonesians would like their coffee produced organically! – Preferences for iced coffee analysed with a discrete choice experiment

Authors:
Andika Wicaksono Putro, Åsmund Rinnan, Michael Bom Frøst

Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang

Authors:
Ji-Sun Hwang, Mina K. Kim

Influence of Food Composition on Taste Perception

Authors:
Cesar Armando Anguaya Velasquez

Mothers' perceptions of marketing elements on infant formula packages: A mixed-methods exploration in Uruguay

Authors:
Leticia Vidal, Gastón Ares, Raquel Rodríguez, Agustina Vitola, Franco Correa, Leandro Machín, Carolina de León, Gerónimo Brunet, Alejandra Girona

Optimizing wild blueberry juice production: Sensory, physicochemical, and phytochemical characteristics

Authors:
Alberto Zárate-Carbajal, Sylvie L. Turgeon, Laurent Bazinet, Matthew Mcsweeney, Arturo Duarte Sierra

Sensory and emotional profiling of Doenjang soup: the role of broth types in consumer Kokumi liking

Authors:
Ji-sun Hwang, Mina K. Kim

Texture‐Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes

Authors:
Gunalan Dhamodharan, James Makame, Alissa A Nolden

Tropical Fruit Aroma in White Wines: Exploring the Role of Esters and Thiols in Chardonnay and Sauvignon Blanc Wines

Authors:
Angelica Iobbi, Elizabeth Tomasino, Yanming Di

Understanding young consumers' attitudes towards plant-based products: A structural equation modelling analysis approach

Authors:
Djemaa Moussaoui, Marija Banovic, Amparo Tarrega, Carolina Chaya

Visualizing odor: Cross-modal correspondence between the odor of botanical infusions and mosaic visualizations

Authors:
Fabio Tuccillo, Iida Blom, Annika Häme, Sanni Karjalainen, Thomas Lostedt, Jalmari Tuura, Mari Sandell