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Galiñanes Plaza A, Saulais L, Delarue J. Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context. Front Nutr 2022; 9:1008577. [DOI: 10.3389/fnut.2022.1008577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 09/28/2022] [Indexed: 11/13/2022] Open
Abstract
Hedonic measurements in the frame of consumer tests of foods are prone to many different biases and the validity of test designs has been subject to much research with special emphasis on the role of context. While bringing elements of natural consumption context to the testing conditions is generally seen as an improvement, other aspects of the test design such as the task format have received little attention. In particular, the influence of analytical questions on hedonic responses has been studied in standardized contexts only. This study aimed to assess whether synthetic and analytical evaluation tasks result in different hedonic responses when the test is conducted in a natural consumption context. Bread and pizzas with different degrees of culinary preparation (homemade, readymade, and a combination of the two) were tested on three separate days in a university cafeteria. Overall liking scores of the bread and the three different pizzas were obtained either with a synthetic (hedonic question only) or with an analytical task (hedonic question plus intensity attributes). Care was taken to avoid any other changes to normal eating conditions, notably by recruiting on the spot only those customers who had spontaneously chosen pizza as part of their lunch. Liking scores of the homemade pizza were lower with the analytical task while the scores of the other two pizzas did not change significantly. Moreover, different rankings of the pizzas were obtained when the data were analyzed separately for each evaluation task format. The synthetic evaluation task would have led to the conclusion that the homemade pizza was the best liked and the readymade being the least liked, while the analytical evaluation task would have led to the conclusion that the “mixed” pizza would be liked significantly more than the other two. The effect of the task format (i.e., lower scores with the analytical task) was more pronounced when participants reported they had spent more time in the queue. These results strengthen the view that the task is part of the evaluation context and must be carefully considered when one wishes to design ecologically valid consumer tests.
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Liu X, Zhang L, Cao C, Wang J, Sun X, Yuan J. Biorefining process of agricultural onions to functional vinegar. Prep Biochem Biotechnol 2022; 53:424-432. [PMID: 35857437 DOI: 10.1080/10826068.2022.2098321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Biorefinery of onion vinegar (OV) is attractive as a method for producing functional foods from onions or onion by-products. In this study, a two-stage fermentation of OV using Saccharomyces cerevisiae ATCC9763 and Acetobacter pasteurianus CICC20001 was carried out at 28 °C, the titratable acidity reached 4.01%, and the YA/E was 69.64% at 72 h. Based on this, semi-continuous fermentation was performed, proceeded to charge-discharge consisting of three cycles, and the yield, productivity, and specific production rate were 76.71%, 17.73 g/(L·d), and 20.51 h-1, respectively, which was higher than fed-batch fermentation. The in vivo antioxidant experiments showed that OV significantly increased GSH-Px, SOD, and CAT enzyme activities of Caenorhabditis elegans at 271.57, 129.26, and 314.68%, respectively. Nutritional analysis revealed that the total flavonoids and polyphenols were 3.01 mg/mL and 976.76 µg/mL, respectively. It was also shown that the acetic acid to total organic acid (A/T) ratio of OV was 79.02%, and the total free amino acid content was 262.30 mg/100 mL, 1.78-7.44 times higher than other fruit vinegar. The OV prepared in this study showed higher quality than the commercial vinegar.
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Affiliation(s)
- Xinhua Liu
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Liangliang Zhang
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Chunxin Cao
- Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Jianfeng Wang
- Xinzhi College, Zhejiang Normal University, Lanxi, China
| | - Xiaoming Sun
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Jianfeng Yuan
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
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SANTOS WFD, CRUZ GRBD, COSTA RGD, RIBEIRO NL, BELTRÃO FILHO EM, SOUSA SD, JUSTINO EDS, SANTOS DGD. Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.00521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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DOS SANTOS DG, BELTRÃO FILHO EM, DA CRUZ GRB, DE LIMA AM, QUIRINO MR, DE SOUSA S, RIBEIRO NL. Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Albiol Tapia M, Baik H, Lee S. Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples? J SENS STUD 2021. [DOI: 10.1111/joss.12694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marta Albiol Tapia
- Department of Food Science and Human Nutrition University of Illinois in Urbana‐Champaign Urbana Illinois USA
| | | | - Soo‐Yeun Lee
- Department of Food Science and Human Nutrition University of Illinois in Urbana‐Champaign Urbana Illinois USA
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Spinelli S, Prescott J, Pierguidi L, Dinnella C, Arena E, Braghieri A, Di Monaco R, Gallina Toschi T, Endrizzi I, Proserpio C, Torri L, Monteleone E. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021; 13:nu13030866. [PMID: 33800789 PMCID: PMC7998421 DOI: 10.3390/nu13030866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 11/25/2022] Open
Abstract
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
| | - John Prescott
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- TasteMatters Research & Consulting, P.O. Box Q1150, QVB Post Office, Sydney 1230, Australia
| | - Lapo Pierguidi
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
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Yeung HF, Homwongpanich K, Michniuk E, Rovai D, Migliore M, Lammert A, Lahne J. A tale of 3 scales: How do the 9-pt, Labeled Affective Magnitude, and unstructured Visual Analog scales differentiate real product sets of fresh berries? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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8
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In the eye of the beholder: Expected and actual liking for apples with visual imperfections. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104065] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103798] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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De Santis D, Giacinti G, Chemello G, Frangipane MT. Improvement of the Sensory Characteristics of Goat Milk Yogurt. J Food Sci 2019; 84:2289-2296. [PMID: 31334849 PMCID: PMC6771640 DOI: 10.1111/1750-3841.14692] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 05/10/2019] [Accepted: 05/17/2019] [Indexed: 11/30/2022]
Abstract
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of "fermented milk" to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109 , for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7-points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable improvement to the sensory characteristics of fermented goat milk. PRACTICAL APPLICATION: To improve the sensory characteristics of goat's yogurt to make it more acceptable to the consumer and increase market demand we tested the integration of Leuconostoc lactis to typical starter cultures. The experimentation carried out tested different combinations of fermenting microorganisms with the aim of developing a better flavor as compared to that of traditional yogurt, which is often unpleasant to consumers. The addition of L. lactis to the starter culture of the goat's milk results in less aggressive aromatic notes and greater appreciation as confirmed by consumers who tested the product.
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Affiliation(s)
- Diana De Santis
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
| | - Giuseppina Giacinti
- National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (CRELDOC)Istituto Zooprofilattico Sperimentale del Lazio e della Toscana“M. Aleandri” Via Appia Nuova 141100178RomeItaly
| | - Giulia Chemello
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
| | - Maria Teresa Frangipane
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
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12
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Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Ranadheera CS, Evans CA, Baines SK, Balthazar CF, Cruz AG, Esmerino EA, Freitas MQ, Pimentel TC, Wittwer AE, Naumovski N, Graça JS, Sant'Ana AS, Ajlouni S, Vasiljevic T. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Compr Rev Food Sci Food Saf 2019; 18:867-882. [PMID: 33337004 DOI: 10.1111/1541-4337.12447] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/08/2019] [Accepted: 03/19/2019] [Indexed: 01/10/2023]
Abstract
Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.
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Affiliation(s)
- C S Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - C A Evans
- School of Environmental and Life Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - S K Baines
- School of Health Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - Celso F Balthazar
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Adriano G Cruz
- Dept. of Food, Federal Inst. of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Erick A Esmerino
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | | | - A E Wittwer
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - N Naumovski
- Discipline of Nutrition and Dietetics, Faculty of Health, Univ. of Canberra, Canberra, ACT, 2601, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT, 2601, Australia
| | - Juliana S Graça
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - S Ajlouni
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria Univ., Werribee, Victoria, 3030, Australia
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Galiñanes Plaza A, Delarue J, Saulais L. The pursuit of ecological validity through contextual methodologies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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