Fingers holding chocolate chip cookie, with other cookies in background

Academic Consortium Publications for May 2026

This month, we are celebrating the Journal of Food Science publication “Evaluating the color of chocolate chip cookies: comparative performance of instrumental colorimetry, digital image analysis, and computer vision relative to human perception” by Natalia Calderón, Eniola Ola, and Han-Seok Seo. This study had 100 consumers rate the lightness, redness, and yellowness of 15 cookie samples from five brands, then obtained analogous instrumental measurements using instrumental colorimetry, digital image analysis, and computer vision-based analysis. Since chocolate-chip cookies have a complex, heterogeneous surface, the color measurements were obtained using both selected-point and whole-cookie sampling.

All sensory and instrumental approaches detected significant color differences among the five cookie brands. Selected-point instrumental colorimetry was most closely aligned with consumer lightness and yellowness ratings, whereas whole-cookie computer vision was most closely aligned with consumer redness ratings. Different instrumental measurements and sampling methods are not simply interchangeable. So, what is the most appropriate color measurement method? You are one smart cookie if you guessed “it depends” on the study objective. Read more about these cookies and the May 2026 batch of publications from the Compusense Academic Consortium here.

Comparison of Yield, Grape and Wine Composition and Wine Sensory Attributes of Shiraz on Own Roots With That on Rootstocks Under Long‐Term Saline Irrigation

Authors:

R.R. Walker, D.H. Blackmore, P.R. Clingeleffer

Evaluating the Color of Chocolate Chip Cookies: Comparative Performance of Instrumental Colorimetry, Digital Image Analysis, and Computer Vision Relative to Human Perception

Authors:

Natalia Calderón, Eniola Ola, Han-Seok Seo

Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier: a case study using verjuice in mayonnaise

Authors:

Sonia Teresinha da Silva Pinto; Voltaire Sant’Anna, Marta Regina dos Santos Nunes, Fernanda Leal Leães, Amanda Dupas de Matos

If dietary fibre is important, why are we not consuming more?” Investigating consumption-related challenges in student, older adults and community cohorts

Authors:

Victoria Norton, Stella Lignou

Impact of different roasting times and temperatures on the sensory properties of luffa (Luffa cylindrica L.) seed powder

Authors:

Zach Adams, Matthew B. McSweeney

Modulation Strategies for Sweet Aroma in Traditional Fermented Foods: Mechanisms, Evaluation, and Analysis Methods

Authors:

Zhongrong Jiang, Xiaoxiao Feng, Jiabao Zhang, Yaokang Wu, Quanwei Zhou, Lulu Liu, Jianghua Li, Fang Xue, Dongliang Li

The Use of Chitosan- and Coconut Oil-Based Edible Coatings Enriched With Cinnamon Essential Oil for Extending Fresh Peach Quality

Authors:

Yuru Chang, Simon S. Riley, Xinwei Liu, Mark A. Ritenour, Tie Liu, Ali Sarkhosh, Jeffrey K. Brecht, Charles A. Sims

Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment

Authors:

Lúcia Schuch Boeira, Isabely Marques do Nascimento Florêncio, Ana Maria Rauen de Oliveira Miguel, Kátia Maria Vieira Avelar Bittencourt Cipolli, Rita de Cássia Salvucci Celeste Ormenese, Danielle Ito, Carla Lea Camargo Vianna, Cristiane Rodrigues Gomes Ruffi