1
|
Wang J, Wang J, Qiao L, Zhang N, Sun B, Li H, Sun J, Chen H. From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry. Food Chem X 2024; 23:101542. [PMID: 38974198 PMCID: PMC11225692 DOI: 10.1016/j.fochx.2024.101542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.
Collapse
Affiliation(s)
- Junyi Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Lina Qiao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ning Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| |
Collapse
|
2
|
Paciulli M, Sogari G, Rodolfi M, Parenti O, Andreani G, Chiavaro E. Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation. Foods 2024; 13:2355. [PMID: 39123547 PMCID: PMC11312252 DOI: 10.3390/foods13152355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/18/2024] [Accepted: 07/21/2024] [Indexed: 08/12/2024] Open
Abstract
Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.
Collapse
Affiliation(s)
- Maria Paciulli
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.S.); (M.R.); (O.P.); (G.A.); (E.C.)
| | | | | | | | | | | |
Collapse
|
3
|
Booth M, Fu M, Peterson DG. Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts. J Food Sci 2024; 89:4440-4449. [PMID: 38875322 DOI: 10.1111/1750-3841.17163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/28/2024] [Accepted: 05/24/2024] [Indexed: 06/16/2024]
Abstract
Interspecific American-European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are working on pre-commercialization initiatives to create a local hazelnut industry. However, a lack of knowledge on the sensory characteristics and consumer acceptability of the hybrid hazelnuts have been identified as potential limitations to production. This study investigated consumer responses to hybrid hazelnuts, employing hedonic ratings and check-all-that-apply (CATA) questions. Twelve roasted hazelnut hybrids were subjected to consumer evaluation for liking (aroma, color, flavor, texture, and overall) and aroma and flavor descriptors. Consumers also evaluated two European hazelnut varieties for comparative purposes. Liking scores were significantly different (p < 0.05) across different hybrid varieties and when comparing specific hybrids with European varieties. CATA sensory profiles specific to different varieties were also observed and discriminating attributes were identified using multiple-response methodologies. Penalty analysis based on CATA further identified the attributes roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty as primary drivers of aroma/flavor liking, while earthy, burnt, and bitter were identified as primary drivers of disliking. Overall, unique flavors that impacted liking were found in hybrid hazelnuts and, when compared with European hazelnuts, provided insights for breeding and post-processing strategies to optimize product quality.
Collapse
Affiliation(s)
- Megan Booth
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| | - Mengying Fu
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| | - Devin G Peterson
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| |
Collapse
|
4
|
Bolini HMA, Medeiros AC, Pereira CTM, Carraro F, Augusto PPC, Cardello F, Lima RS. Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry. Foods 2023; 13:116. [PMID: 38201144 PMCID: PMC10778683 DOI: 10.3390/foods13010116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.
Collapse
Affiliation(s)
- Helena Maria Andre Bolini
- Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.C.M.); (C.T.M.P.); (F.C.); (P.P.C.A.); (F.C.); (R.S.L.)
| | | | | | | | | | | | | |
Collapse
|
5
|
Huang YZ, Liu Y, Yu XL, Li K, Li GD, Zhu BW, Dong XP. Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods. J Texture Stud 2023; 54:872-884. [PMID: 37263989 DOI: 10.1111/jtxs.12776] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 03/28/2023] [Accepted: 05/06/2023] [Indexed: 06/03/2023]
Abstract
The present study aimed to investigate the potential of big data mining technology in conjunction with rapid sensory evaluation methods for the swift screening of sensory attributes of three kinds of frozen mackerel. Specifically, two rapid sensory evaluation methods, namely ideal profile method (IPM) and check-all-that-apply (CATA), were implemented and compared with the conventional descriptive analysis method. The results revealed that eight sensory attributes based on consumer network evaluations demonstrated significant consistency during the training process (p < .05). Notably, the application of web-based sensory attributes yielded highly comparable results between IPM and traditional descriptive analysis (0.915). Moreover, the results of the IPM preference map were in closer agreement with those of traditional descriptive analysis. While traditional sensory evaluation boasts high accuracy and a greater ability to detect nuances, the evolution of sensory evaluation technology has shifted its focus toward consumers. Rapid sensory evaluation analysis technology supports the collection of information directly from consumers, even by untrained or semi-trained groups, thereby presenting broad prospects for product qualitative analysis.
Collapse
Affiliation(s)
- Yi-Zhen Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yu Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xi-Liang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Ke Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Guo-Dong Li
- Qingdao Yihexingshipin, Huangdao District, Qingdao, Shandong, China
| | - Bei-Wei Zhu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| |
Collapse
|
6
|
Wang S, Chen X, Wang E, Zhang Y, Tang Y, Wei Y, He W. Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products. Food Res Int 2023; 173:113419. [PMID: 37803757 DOI: 10.1016/j.foodres.2023.113419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Rapid sensory profiling methods relying on consumers' perceptions are getting prevalent and broadly utilized by labs and companies to supersede conventional sensory profiling methodologies. Till now, various intensity-based sensory methods such as the newly proposed Pivot-Check-All-That-Apply (CATA) are limitedly developed and compared. In this investigation, Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA methods were applied and validated using tea consumers and commercial Chinese tea products as samples. Data from three approaches were collected, analyzed by correspondence analysis (CA), and used to compare the three methods assessing the panel assessment process, sensory maps, confidence ellipses, and practical applications. Pivot-CATA exhibited a high similarity with RATA (RV = 0.873), and a lower similarity with PP (RV = 0.629). Of the three intensity-related methods, confidence ellipses on the RATA sensory map were the smallest and overlapped the least. However, Pivot-CATA consumed less time in collecting data and its questionnaire was more friendly to participants compared with PP and made the difference in intensity of samples more noticeable to the participants than RATA due to the existence of the pivot sample. Its experimental versatility also allows for a wide range of applications, indicating that the Pivot-CATA is an approach with great promise for routine use.
Collapse
Affiliation(s)
- Shiqin Wang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Xinlei Chen
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Enze Wang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Yifang Zhang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Yihang Tang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Yujia Wei
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Wenmeng He
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.
| |
Collapse
|
7
|
Pu D, Shi Y, Meng R, Yong Q, Shi Z, Shao D, Sun B, Zhang Y. Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods 2023; 12:3693. [PMID: 37835346 PMCID: PMC10572970 DOI: 10.3390/foods12193693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6-93), ethyl acetate (2-48), 3-methyl-1-butanol (4-30), 3-methyl-butanal (5-24), methional (0-22), dimethyl trisulfide (5-19) and dimethyl disulfide (0-8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes.
Collapse
Affiliation(s)
- Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Ruixin Meng
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Qianqian Yong
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Zongyi Shi
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Dandan Shao
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| |
Collapse
|
8
|
Moss R, Gorman M, LeBlanc J, Ritchie C, McDowell TK, Lowe J, Ettinger L, McSweeney MB. Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply. J Texture Stud 2023; 54:615-625. [PMID: 36967629 DOI: 10.1111/jtxs.12756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
Abstract
Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).
Collapse
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Jeanne LeBlanc
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Christopher Ritchie
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Taylor K McDowell
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Judith Lowe
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Laurel Ettinger
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| |
Collapse
|
9
|
Natrella G, Gambacorta G, Faccia M. Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. Foods 2023; 12:foods12091867. [PMID: 37174405 PMCID: PMC10178730 DOI: 10.3390/foods12091867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/13/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.
Collapse
Affiliation(s)
- Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| |
Collapse
|
10
|
Heussen F, Holthuysen N, Kremer S, Rason J, Worch T. Beyond Liking: Innovative approach using CATA to better understand consumer’s associations to products. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
11
|
Abstract
Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.
Collapse
Affiliation(s)
- M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - M E Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - Y Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| |
Collapse
|
12
|
Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel. Foods 2023; 12:foods12051081. [PMID: 36900598 PMCID: PMC10000446 DOI: 10.3390/foods12051081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/17/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain (EFHM) in the Ningxia Hui Autonomous Region has attracted great attention recently. Geographically, EFHM is divided into six sub-regions, namely Shizuishan, Xixia, Helan, Qingtongxia, Yongning and Hongsipu. However, there have been few reports on the character and differences between wines in the six sub-regions. In this experiment, a total of 71 commercial Cabernet Sauvignon wines from six sub-regions were collected, and their phenolic compounds, visual properties and mouthfeel were investigated. The results showed that wines from the six sub-regions of EFHM showed distinctive phenolic profiles and could be distinguished through the OPLS-DA mode using 32 potential markers. In terms of color, Shizuishan wines showed higher a* values and lower b* values. The sensory evaluation showed that Hongsipu wines had higher astringency strength and lower tannin texture. The overall results implied that the phenolic compounds of wines in different sub-regions were affected by terroir conditions. To the best of our knowledge, this is the first time that a wide coverage of phenolic compounds has been analysed for wines from the sub-regions of EFHM, which could provide valuable information in deciphering the terroir of EFHM.
Collapse
|
13
|
Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits. J FOOD QUALITY 2023. [DOI: 10.1155/2023/9945339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023] Open
Abstract
Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line with our expectations. Moreover, the hedonic responses to watermelon with salt were negatively correlated with a preference for bitter taste, i.e., those participants who dislike bitter taste sensations tended to enjoy watermelon with salt more. There was no correlation between the hedonic response to watermelon with salt and the subjective feeling of taste perceptions and autistic traits and no correlation between autistic traits, and the subjective feeling of taste perceptions and taste preferences. These results suggest that adding different tastes could be influenced by taste preferences; thus, the addition of a different taste was thought to be related to an unconscious motivation to reduce bitterness.
Collapse
|
14
|
Sensory quality and consumer perception of high pressure processed orange juice and apple juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Roche A, Mejean Perrot N, Thomas-Danguin T. OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227888. [PMID: 36431988 PMCID: PMC9698817 DOI: 10.3390/molecules27227888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/18/2022]
Abstract
When creating a flavor to elicit a specific odor object characterized by odor sensory attributes (OSA), expert perfumers or flavorists use mental combinations of odor qualities (OQ) such as Fruity, Green, and Smoky. However, OSA and OQ are not directly related to the molecular composition in terms of odorants that constitute the chemical stimuli supporting odor object perception because of the complex non-linear integration of odor mixtures within the olfactory system. Indeed, single odorants are described with odor descriptors (OD), which can be found in various databases. Although classifications and aroma wheels studied the relationships between OD and OQ, the results were highly dependent on the studied products. Nevertheless, ontologies have proven to be very useful in sharing concepts across applications in a generic way and to allow experts' knowledge integration, implying non-linear cognitive processes. In this paper, we constructed the Ontology for Odor Perceptual Space (OOPS) to merge OD into a set of OQ best characterizing the odor, further translated into a set of OSA thanks to expert knowledge integration. Results showed that OOPS can help bridge molecular composition to odor perception and description, as demonstrated in the case of wines.
Collapse
Affiliation(s)
- Alice Roche
- Centre des Sciences du Goût et de l’Alimentation, INRAE, CNRS, Institut Agro, CNRS, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Nathalie Mejean Perrot
- UMR MIA 518, AgroParisTech, INRAE, Université Paris Saclay, F-75015 Paris, France
- Correspondence: (N.M.P.); (T.T.-D.); Tel.: +33-670-371300 (N.M.P.); +33-380-693084 (T.T.-D.)
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l’Alimentation, INRAE, CNRS, Institut Agro, CNRS, Université Bourgogne Franche-Comté, F-21000 Dijon, France
- Correspondence: (N.M.P.); (T.T.-D.); Tel.: +33-670-371300 (N.M.P.); +33-380-693084 (T.T.-D.)
| |
Collapse
|
16
|
Lee J, Seok J, Oh J, Cho M. Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum. Food Sci Biotechnol 2022; 31:1559-1570. [PMID: 36278130 PMCID: PMC9582088 DOI: 10.1007/s10068-022-01149-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/14/2022] [Accepted: 07/22/2022] [Indexed: 11/29/2022] Open
Abstract
Product development involves consumer perception and desired attributes. Various consumer-based methods have been studied, and it is important to choose the most suitable method among them. Here, consumers (n = 120) evaluated five novel blended teas containing Dendranthema zawadskii var. latilobum and five commercial teas using check-all-that-apply (CATA) and Napping combined with UFP methods. This study compared the methods and identified sensory properties and drivers of liking. The sensory terminology derived from CATA and Napping results were very similar and Napping allowed samples to be similarly recognized based on blended ingredients other than Dendranthema zawadskii var. latilobum. CATA and Napping combined with UFP methods could be useful to identify characteristics and drivers of likings for novel food such as DZVL blended teas.
Collapse
Affiliation(s)
- Jio Lee
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
| | - Jungeun Seok
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
| | - Jieun Oh
- College of Science and Industry Convergence, Ewha Woman’s University, Seoul, 03760 Korea
| | - Misook Cho
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
| |
Collapse
|
17
|
Lee YJ, Kim MA, Lee HS. The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Ventanas S, González-Mohino A, Olegario LS, Estévez M. Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
19
|
Braga ML, Perinoto LC, Tonon GC, Viell FLG, Coqueiro A, Reitz FAC, Fuchs RHB, Bona E. Sensory characterization of coffee brew with consumer‐based methodology and sensometrics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mariana Lima Braga
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Larissa Caroline Perinoto
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Giovana Caroline Tonon
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Franciele Leila Giopato Viell
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Aline Coqueiro
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Flávia Aparecida Cardoso Reitz
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
- Programa de Pós‐Graduação em Inovações Tecnológicas, Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Renata Hernandez Barros Fuchs
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
| | - Evandro Bona
- Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campo Mourão Brasil
- Programa de Pós‐Graduação em Química, Universidade Tecnológica Federal do Paraná, Curitiba Brasil
| |
Collapse
|
20
|
Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food. Foods 2022; 11:foods11162409. [PMID: 36010409 PMCID: PMC9407218 DOI: 10.3390/foods11162409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022] Open
Abstract
Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.
Collapse
|
21
|
McDowell TK, Lowe J, McSweeney MB. Acceptability of thickened and protein enhanced ice cream for use in long term care facilities. J Texture Stud 2022; 53:647-653. [DOI: 10.1111/jtxs.12712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Taylor K. McDowell
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Judith Lowe
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| |
Collapse
|
22
|
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product. Food Res Int 2022; 155:111039. [DOI: 10.1016/j.foodres.2022.111039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 11/17/2022]
|
23
|
da Silva Faresin L, Devos RJB, Reinehr CO, Colla LM. Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
24
|
Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
25
|
Agarwal D, Wallace A, Kim EHJ, Wadamori Y, Feng L, Hedderley D, Morgenstern MP. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
26
|
de Oliveira Sancio AP, Coelho LA, de Souza CPG, Gomes ACB, Rocha RL, Vasconcelos CM. FROG MEAT PRODUCTS: ACCEPTANCE OR AVERSION SENSORY? FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
27
|
Batista da Mota MC, Batista NN, Dias DR, Schwan RF. Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
28
|
Use of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs. Foods 2022; 11:foods11030269. [PMID: 35159421 PMCID: PMC8833902 DOI: 10.3390/foods11030269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. These characteristics, on the other hand, are determined by a trained panel, and consumers are not asked how they perceive these attributes; as a result, some of the characteristics raised by the trained panel may not be relevant to consumers. In this study, the CATA test was applied to characterize three types of hot dogs, those with or without irradiation and salt reduction, and the focus group (FG) technique was employed to determine the CATA descriptors. Each participant in the FG provided five words (attributes) that, in their opinion, best defined each sample. Then, to understand the meaning and to assemble each of the different terms, a discussion of the defined attributes was conducted. The list of CATA descriptors was compiled using the most often cited attributes. The findings indicate that the major difference in hot dogs was between the formulations with and without sodium reduction. The consumers only noticed minor effects resulting from the irradiation process. The use of focus group as the method to select the CATA descriptors related to hot dogs was proven to be valid since the words that were listed for these samples were attributes that typically characterize hot dog sausages.
Collapse
|
29
|
Moss R, Barker S, McSweeney MB. Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines. J SENS STUD 2021. [DOI: 10.1111/joss.12720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Sophie Barker
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| |
Collapse
|
30
|
Pereira CTM, Pereira DM, de Medeiros AC, Hiramatsu EY, Ventura MB, Bolini HMA. Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
31
|
Spence C, Wang QJ, Reinoso-Carvalho F, Keller S. Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences. Front Psychol 2021; 12:740354. [PMID: 34659056 PMCID: PMC8514999 DOI: 10.3389/fpsyg.2021.740354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Accepted: 08/26/2021] [Indexed: 01/09/2023] Open
Abstract
The term "sonic seasoning" refers to the deliberate pairing of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience. Although the recognition that people experience a multitude of crossmodal correspondences between stimuli in the auditory and chemical senses originally emerged from the psychophysics laboratory, the last decade has seen an explosion of interest in the use and application of sonic seasoning research findings, in a range of multisensory experiential events and online offerings. These marketing-led activations have included a variety of different approaches, from curating pre-composed music selections that have the appropriate sonic qualities (such as pitch or timbre), to the composition of bespoke music/soundscapes that match the specific taste/flavour of particular food or beverage products. Moreover, given that our experience of flavour often changes over time and frequently contains multiple distinct elements, there is also scope to more closely match the sonic seasoning to the temporal evolution of the various components (or notes) of the flavour experience. We review a number of case studies of the use of sonic seasoning, highlighting some of the challenges and opportunities associated with the various approaches, and consider the intriguing interplay between physical and digital (online) experiences. Taken together, the various examples reviewed here help to illustrate the growing commercial relevance of sonic seasoning research.
Collapse
Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, United Kingdom
| | | | | | - Steve Keller
- Studio Resonate | SXM Media, Oakland, CA, United States
| |
Collapse
|
32
|
Chen N, Watanabe K, Wada M. People With High Autistic Traits Show Fewer Consensual Crossmodal Correspondences Between Visual Features and Tastes. Front Psychol 2021; 12:714277. [PMID: 34566793 PMCID: PMC8457010 DOI: 10.3389/fpsyg.2021.714277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 08/11/2021] [Indexed: 11/19/2022] Open
Abstract
Crossmodal correspondences between visual features (e.g., color/shape) and tastes have been extensively documented in recent years. Visual colors and shapes have been shown to consensually match to specific tastes. Meanwhile, individuals with autism spectrum disorder are reported to have atypical sensory processing and deficits in multisensory integration. However, the influence of autistic traits on the formation of such correspondences is relatively unknown. Here, we examined whether autistic traits could influence visual–taste associations using an online questionnaire survey among Japanese participants. The results showed that the participants exhibited strong color–taste, shape–taste, and shape–color associations, and the proportions of choosing the consensual color–taste/shape–color associations were significantly associated with autistic traits. The participants with higher autistic quotient scores chose fewer of the consensual color–taste/shape–color associations while there was no difference in choosing shape–taste associations. We interpreted the results as statistical learning with a reduced prior knowledge effect in participants with higher autistic quotient scores.
Collapse
Affiliation(s)
- Na Chen
- Department of Rehabilitation for Brain Functions, Research Institute of National Rehabilitation Center for Persons With Disabilities, Tokorozawa, Japan
| | - Katsumi Watanabe
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan.,Faculty of Arts, Design, and Architecture, University of New South Wales, Sydney, NSW, Australia
| | - Makoto Wada
- Department of Rehabilitation for Brain Functions, Research Institute of National Rehabilitation Center for Persons With Disabilities, Tokorozawa, Japan
| |
Collapse
|
33
|
Waldenstrøm L, Gaarder MØ, Lerfall J. Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke. J Food Sci 2021; 86:4650-4667. [PMID: 34549434 DOI: 10.1111/1750-3841.15915] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/27/2021] [Accepted: 08/19/2021] [Indexed: 11/28/2022]
Abstract
Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping® ) in optimization of PCS processed CSS. A three-step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS. PRACTICAL APPLICATION: The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, manufacturers of cold smoked salmon (CSS) are hesitant, fearing loss of perceptual quality. However, by using sensory methodology in product optimization of PCS processed CSS, a promising prototype was developed. With some more testing and adjustments, it will be possible to produce healthier CSS with similar sensory quality and consumer acceptance to conventionally CSS and offer this to a world-wide market.
Collapse
Affiliation(s)
- Lene Waldenstrøm
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| |
Collapse
|
34
|
Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine ( Yakju). Foods 2021; 10:foods10081895. [PMID: 34441672 PMCID: PMC8394306 DOI: 10.3390/foods10081895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.
Collapse
|
35
|
R SR, M E A, M M. Influence of post-harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.). J Food Sci 2021; 86:4159-4171. [PMID: 34383295 DOI: 10.1111/1750-3841.15877] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 07/07/2021] [Accepted: 07/15/2021] [Indexed: 12/01/2022]
Abstract
This study was conducted to evaluate consumer profiling of pineapple at five maturity stages using check-all-that-apply (CATA) method and to determine the influence of post-harvest physiological changes on the physical and chemical properties of the pineapple. Nineteen CATA terms describing sensory attributes of pineapples at five maturity stages were generated. Seventy-five consumers were involved in describing the changes in the organoleptic properties of pineapple using CATA questions. The relationship between physicochemical properties and sensory description of pineapples was analyzed using correspondence analysis (CA). The total variance of 97.7% and 92.2% obtained in the CA plot of the physical and chemical properties with the consumer profiling data suggests that consumers have effectively described the pineapple harvested at five maturity stages. Changes in physical and chemical compositions in pineapple upon maturation result in the development of pineapple's desirable organoleptic characteristics, characterized as fresh, attractive, and bright yellowish, with a soft, fibrous, and juicy texture, a sweet odor and pineapple aroma as well as sweet taste. Index 3 pineapple has been described as pale, hard, and crunchy in texture at the early stage of maturity and has a sour taste. The characteristic was transformed to bright yellow, soft, fibrous, and juicy texture after maturation, (25% ripeness onwards), as well as the production of sweet taste and aroma of pineapple. Instrument analysis of yellowness (b value) and carotenoid has strongly influenced the sensory attributes of brightness, freshness, and attractiveness of the pineapple. Changes in total soluble solids (TSS) and a ratio of TSS to total acids (TA) contributes to the development of aromatic compound which increases the appealing quality of the pineapple. Pineapple sensory characteristics, physical properties, and chemical compositions were significantly affected by post-harvest physiology. PRACTICAL APPLICATION: Sensory and instrumental methods were used to construct the properties of pineapple at different stages of post-harvest physiology. This article demonstrates that the Check-all-that-apply (CATA) analysis provides adequate sensory profiling information based on customer perceptions in relation to instrumental details, and it can be extended to other pineapple varieties and citrus fruits.
Collapse
Affiliation(s)
- Siti Rashima R
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800 USM, Malaysia
| | - Azhar M E
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800 USM, Malaysia
| | - Maizura M
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800 USM, Malaysia
| |
Collapse
|
36
|
Carcelli A, Suo X, Boukid F, Carini E, Vittadini E. Semi‐solid fibre syrup for sugar reduction in cookies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Alessandro Carcelli
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
- HI‐FOOD S.p.A. Parco Area delle Scienze Pad. 27 Parma 43124 Italy
| | - Xinying Suo
- School of Biosciences and Veterinary Medicine University of Camerino via Gentile III da Varano Camerino, Macerata 62032 Italy
- School of Food and Bioengineering Collaborative Innovation Centre of Food Production and Safety Zhengzhou University of Light Industry Zhengzhou China
| | - Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA) Food Safety and Functionality Programme Food Industry Area, Finca Camps i Armet s/n Monells Catalonia 17121 Spain
| | - Eleonora Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino via Gentile III da Varano Camerino, Macerata 62032 Italy
| |
Collapse
|
37
|
Dourado Gomes Machado TA, Pacheco MTB, do Egypto Queiroga RDCR, Cavalcante LM, Bezerril FF, Ormenese RDCSC, Garcia ADO, Nabeshima EH, Pintado MME, de Oliveira MEG. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour. PLoS One 2021; 16:e0255287. [PMID: 34375368 PMCID: PMC8354474 DOI: 10.1371/journal.pone.0255287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 07/13/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
Collapse
Affiliation(s)
| | - Maria Teresa Bertoldo Pacheco
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | | | - Letícia Medeiros Cavalcante
- Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Fabrícia França Bezerril
- Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Aline de Oliveira Garcia
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Elizabeth Harumi Nabeshima
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Maria Manuela Estevez Pintado
- Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica do Porto, Porto, Portugal
| | | |
Collapse
|
38
|
Liu Y, Toro‐Gipson RSD, Drake M. Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages. J SENS STUD 2021. [DOI: 10.1111/joss.12704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - Rachel S. Del Toro‐Gipson
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| |
Collapse
|
39
|
Bord C, Lenoir L, Schmidt‐Filgueras R, Benoit J, Dechambre G, Chassard C. Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions. J SENS STUD 2021. [DOI: 10.1111/joss.12698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cécile Bord
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | - Louis Lenoir
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | | | - Julie Benoit
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | - Gilles Dechambre
- Salers Tradition Group Maison de la Salers Saint Bonnet de Salers France
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| |
Collapse
|
40
|
Check-All-That-Apply (CATA) Test to Investigate the Consumers' Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material. Foods 2021; 10:foods10071551. [PMID: 34359421 PMCID: PMC8307851 DOI: 10.3390/foods10071551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022] Open
Abstract
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.
Collapse
|
41
|
Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Nishida M, Lestringant P, Cantu A, Heymann H. Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply. J SENS STUD 2021. [DOI: 10.1111/joss.12684] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Misa Nishida
- Institute of Food Sciences and Technologies Ajinomoto Co., Inc Kawasaki Kanagawa Japan
| | - Pauline Lestringant
- Department of Viticulture and Enology University of California Davis California USA
| | - Annegret Cantu
- Department of Viticulture and Enology University of California Davis California USA
| | - Hildegarde Heymann
- Department of Viticulture and Enology University of California Davis California USA
| |
Collapse
|
43
|
Ramón-Canul LG, Margarito-Carrizal DL, Limón-Rivera R, Morales-Carrrera UA, Rodríguez-Buenfil IM, Ramírez-Sucre MO, Cabal-Prieto A, Herrera-Corredor JA, de Jesús Ramírez-Rivera E. Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3298-3307. [PMID: 33222200 DOI: 10.1002/jsfa.10959] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 11/13/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS. RESULTS Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. CONCLUSION The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lorena G Ramón-Canul
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Mérida, México
- Centro de Investigación en Nutrición y Alimentación, Universidad de la Sierra Sur, Miahuatlan de Porfirio Diaz, México
| | - Diana L Margarito-Carrizal
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Rogelio Limón-Rivera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Uriel A Morales-Carrrera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Ingrid M Rodríguez-Buenfil
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
| | - Manuel O Ramírez-Sucre
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
| | - Adán Cabal-Prieto
- Maestría en Ingeniería, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco, Veracruz, México
| | | | - Emmanuel de Jesús Ramírez-Rivera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
| |
Collapse
|
44
|
Bakke AJ, Zaveri T, Higgins MJ, Ziegler GR, Hayes JE. Design aspects of vaginal applicators that influence acceptance among target users. Sci Rep 2021; 11:9802. [PMID: 33963262 PMCID: PMC8105386 DOI: 10.1038/s41598-021-89284-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 04/21/2021] [Indexed: 12/21/2022] Open
Abstract
Although sensory-guided product design is most traditionally used by food and beverage companies, the approach has widespread application for many other products, including pharmaceuticals and medical devices. Previously, our team used sensory methods to explore preclinical optimization of soft-gel vaginal microbicides. Past clinical trials suggest vaginal microbicides may be an effective means for women to protect themselves from HIV and other sexually transmitted infections, but these microbicides will not work if they are not used due to poor acceptability. Our prior work suggests properties like firmness, size, and shape all influence women's willingness to try soft-gel vaginal suppositories. As product insertion is part of the overall experience of using vaginal microbicides, understanding the features of vaginal applicators that appeal to women, and incorporating these insights into vaginal drug delivery systems, may also improve user adherence. Despite widespread use of vaginal applicators, there is minimal public data on women's perceptions of and preferences for physical applicator features. Other work suggests women want vaginal applicators that are single use, pre-filled, made of plastic, and easy to use, store, and discard. Applicator attributes that may be important to women, such as length, color, or visual appeal, have not been investigated previously. The objective of this research was to understand what physical applicator attributes are appealing to women. Here, 18 commercially available applicators were evaluated by a convenience sample of women (n = 102) for overall liking and perceptions of various attributes (perceived length and width, ease-of-grip, expected ease-of-use, expected comfort inside the body, visual appeal, color liking, and environmental friendliness). Preference mapping using both liking data and attribute data showed attributes such as color, visual appeal, ease of grip, expected ease of use, and expected comfort inside the body drove higher liking ratings for applicators, while perceived length negatively affected liking. In general, plastic tampon applicators contained more positive features and were better liked relative to a cardboard tampon applicator or applicators for insertion of medicated gels or suppositories. Incorporating more desirable features into applicators meant for insertion of vaginal microbicides or other vaginal medications may improve the user experience, and possibly user adherence.
Collapse
Affiliation(s)
- Alyssa J Bakke
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, 16802, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - Toral Zaveri
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, 16802, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - Molly J Higgins
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, 16802, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, 16802, USA. .,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA.
| |
Collapse
|
45
|
Foguel A, Neves Rodrigues Ract J, Claro da Silva R. Sensory characterization of commercial cream cheese by the consumer using
check‐all‐that‐apply
questions. J SENS STUD 2021. [DOI: 10.1111/joss.12658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aline Foguel
- Department of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo Brazil
| | - Juliana Neves Rodrigues Ract
- Department of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo Brazil
| | - Roberta Claro da Silva
- Department of Family and Consumer Sciences College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University Greensboro North Carolina USA
| |
Collapse
|
46
|
Assogba MF, Anihouvi EL, Adinsi L, Boukary BS, Kpoclou YE, Mahillon J, Scippo ML, Hounhouigan DJ, Anihouvi VB. Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1888833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Eudes Landry Anihouvi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Laurent Adinsi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Ben-Sadek Boukary
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Yenoukounmè Euloge Kpoclou
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute-Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Marie-Louise Scippo
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
| |
Collapse
|
47
|
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104143] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
48
|
Rocha C, Ribeiro JC, Costa Lima R, Prista C, Raymundo A, Vaz Patto MC, Cunha LM. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
49
|
Sousa Lima R, Cazelatto de Medeiros A, André Bolini HM. Sucrose replacement: a sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:593-602. [PMID: 32683712 DOI: 10.1002/jsfa.10671] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 06/02/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. RESULTS The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. CONCLUSION The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Rafael Sousa Lima
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas-, Brazil
| | | | - Helena Maria André Bolini
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas-, Brazil
| |
Collapse
|
50
|
Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA). Foods 2021; 10:foods10020218. [PMID: 33494331 PMCID: PMC7911570 DOI: 10.3390/foods10020218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/18/2021] [Accepted: 01/19/2021] [Indexed: 11/28/2022] Open
Abstract
The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.
Collapse
|