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Li J, Zhong F, Spence C, Xia Y. Synergistic effect of combining umami substances enhances perceived saltiness. Food Res Int 2024; 189:114516. [PMID: 38876587 DOI: 10.1016/j.foodres.2024.114516] [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: 11/08/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
Umami substances have the potential to enhance the perception of saltiness and thus reduce sodium intake. Two sensory evaluation experiments were conducted, involving participants tasting salt solutions, and solutions with added umami substances at equal sodium concentrations. Umami substances included sodium glutamate (MSG), disodium inosinate (IMP), and the combination of them which has a synergistic effect and is a closer match to commonly-consumed foods. In Experiment 1, using the two-alternative forced-choice (2-AFC) method by 330 consumers, paired comparisons were conducted at three different sodium concentrations. The combination of MSG and IMP enhanced the perception of saltiness (p < .001 in the difference test), whereas presenting either umami substance in isolation failed to do so (p > .05 in the similarity test). Significant order effects occurred in paired comparisons. In Experiment 2, a two-sip time-intensity (TI) analysis with trained panellists verified these results and found that tasting MSG and IMP either simultaneously or successively enhanced saltiness perception at equal sodium concentrations. These findings indicate that the synergistic effect of umami substances may be the cause of saltiness enhancement, and represents a potential strategy for sodium reduction while satisfying the consumer demand for saltiness perception. Considering the application in food processing and in food pairing, umami substances can potentially be used to help to reduce salt intake in food consumption.
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Affiliation(s)
- Jingyang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China
| | - Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, UK
| | - Yixun Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China.
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2
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Tonacci A, Scalzini G, Díaz-Guerrero P, Sanmartin C, Taglieri I, Ferroni G, Flamini G, Odello L, Billeci L, Venturi F. Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines. Food Res Int 2024; 190:114611. [PMID: 38945619 DOI: 10.1016/j.foodres.2024.114611] [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: 03/20/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/02/2024]
Abstract
Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.
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Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giulia Scalzini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Guido Flamini
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Brescia, Italy
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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3
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Gao Y, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance. Food Chem 2024; 447:138982. [PMID: 38489876 DOI: 10.1016/j.foodchem.2024.138982] [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: 12/19/2023] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/17/2024]
Abstract
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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4
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Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
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Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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An J, Lee J. Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food Sci Biotechnol 2024; 33:1177-1187. [PMID: 38440678 PMCID: PMC10908659 DOI: 10.1007/s10068-023-01413-y] [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: 05/07/2023] [Revised: 07/29/2023] [Accepted: 08/07/2023] [Indexed: 03/06/2024] Open
Abstract
This study compared check-all-that-apply (CATA) and rating methods using simple flavor foods and determined the discrimination ability of two consumer-based methods. Orange juice (simple flavor and liquid) and yogurt (simple flavor and semi-solid) samples were used. Six samples with different flavors and textures were evaluated for each food group. One hundred twenty consumers participated in each food session. CATA and rating were performed in two visits at weekly intervals. Consumers in each session distinguished the sample characteristics, and similar results were obtained using the CATA and rating methods. Although the number of characteristics with a significant difference in the rating method was relatively higher than that of CATA, some attributes with low frequency and intensity values may not have a significant effect on sample discrimination. Therefore, the types of questionnaire should be selected considering the test objectives and how similar the samples were. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01413-y.
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Affiliation(s)
- Jihye An
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan, 46241 South Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan, 46241 South Korea
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Darnal A, Poggesi S, Longo E, Arbore A, Boselli E. Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis. Foods 2023; 13:18. [PMID: 38201046 PMCID: PMC10778262 DOI: 10.3390/foods13010018] [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: 11/20/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like "floral" aroma, "stone-fruit" flavor, "yellow" color, "caramelized" aroma, and "tropical fruit" aroma according to an Italian panel. For Pinot Noir wine, "licorice" aroma, "cloves" aroma, "fresh wood" aroma, "red fruit" flavor, "cherry" aroma, and "spicy" flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.
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Affiliation(s)
- Aakriti Darnal
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Simone Poggesi
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
| | - Edoardo Longo
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Annagrazia Arbore
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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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.
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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
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Tonacci A, Taglieri I, Sanmartin C, Billeci L, Crifaci G, Ferroni G, Braceschi GP, Odello L, Venturi F. Taste the emotions: pilot for a novel, sensors-based approach to emotional analysis during coffee tasting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 38009337 DOI: 10.1002/jsfa.13172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 11/28/2023]
Abstract
BACKGROUND Coffee is a natural drink with important properties for the human body and mind, capable of delivering energy and strong emotions, thus being appreciated since ancient times. The qualitative and quantitative assessment of the coffee properties is normally performed by trained panelists, though relying on standardized questionnaires, with possible biases arising. In this study, for the first time in the scientific literature, we applied a technology-based approach, based on the use of wearable sensors, to study the implicit emotional responses of a small cohort of experienced coffee judges, thus taking this chance to assess the feasibility of this approach in such a scenario. The merging of different technologies for capturing biomedical signals, including electrocardiogram, galvanic skin response, and electroencephalogram, was therefore adopted to retrieve results in terms of the relationships between implicit (i.e. psychophysiological) and explicit (i.e. derived from questionnaires) measurements. RESULTS Significant correlations were obtained between biomedical signals and data from the questionnaires within all the sensory domains (olfaction, vision, taste) investigated, particularly concerning autonomic-related features. CONCLUSIONS The results obtained confirmed the viability of this new approach in the psychophysical and emotional assessment in coffee tasting judges, paving the way for a new perspective into the universe of coffee quality assessment panels, eventually transferable to broader scale investigations, somewhat dealing with consumer satisfaction and neuromarketing at large. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giulia Crifaci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Brescia, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Interdepartmental Centre for Complex Systems Studies, University of Pisa, Pisa, Italy
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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10
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Wagner J, Wilkin JD, Szymkowiak A, Grigor J. Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach. Physiol Behav 2023; 270:114308. [PMID: 37517663 DOI: 10.1016/j.physbeh.2023.114308] [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: 03/08/2023] [Revised: 06/14/2023] [Accepted: 07/27/2023] [Indexed: 08/01/2023]
Abstract
Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples and suggests facial changes during consumption are linked to the hedonic evaluation of tastes and, thus related to the taster's perception rather than the tastes themselves. This study tests whether, during the consumption of commercially available dark chocolate, a complex food product, which can be high in bitterness but expectedly so, how facial activities are linked to the bitterness levels and the hedonic liking of the samples. To do this we carried out two studies with untrained consumers, the first of which captured temporally dynamic sensory perception during the consumption of dark chocolate samples of 36% and 85% cocoa content, using the Temporal Dominance of Sensations (TDS) approach. The second study captured facial EMG over the corrugator and zygomaticus muscles during the consumption of dark chocolate samples (36%, 70%, and 85% cocoa). Specifically, the aim of this research was to investigate whether corrugator activity had a greater association with bitterness perception, linked to cocoa, or hedonic evaluation. Capturing the dynamic sensory profile of chocolate samples allowed an investigation into the time points most evident of sensory variation related to the bitterness and sweetness of the taste, allowing insight into whether facial activities also deviated during this time. These data offer evidence to suggest that corrugator was associated with hedonic evaluation during consumption of the samples, with the most liked samples (being those with 70% and 36% cocoa) eliciting similar corrugator activities and less activity than the least liked 85% cocoa content sample; however, there was also evidence to suggest a significant variation in participants' corrugator activity during the period of oral processing when bitterness was most evident in the 85% cocoa sample and sweetness was most evident in the 36% cocoa sample (i.e., the time when bitterness and sweetness were most divergent) Further investigation showed a variation in facial activities elicited during consumption of the 36% cocoa sample based on whether individuals were part of the group who favoured the 85% cocoa sample or the group favouring the 36% cocoa sample. The findings, therefore, suggest facial EMG, specifically over the corrugator, appears to be related to the hedonic evaluation of a complex food product and not the taste itself. Furthermore, being aware of the time points where sensory variations are most apparent between samples can allow for targeted investigation into facial EMG and its ability to distinguish food samples.
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Affiliation(s)
- Jennifer Wagner
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Jonathan D Wilkin
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Andrea Szymkowiak
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - John Grigor
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland.
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11
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Kim D, Kwak H, Lim M, Lee Y. Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge. Foods 2023; 12:3556. [PMID: 37835209 PMCID: PMC10572224 DOI: 10.3390/foods12193556] [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: 09/11/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.
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Affiliation(s)
- DaEun Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
| | - HanSub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
- KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea
| | - Manyoel Lim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
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12
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Yoo O, von Ungern-Sternberg BS, Lim LY. Paediatric Medicinal Formulation Development: Utilising Human Taste Panels and Incorporating Their Data into Machine Learning Training. Pharmaceutics 2023; 15:2112. [PMID: 37631326 PMCID: PMC10459634 DOI: 10.3390/pharmaceutics15082112] [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: 07/06/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
This review paper explores the role of human taste panels and artificial neural networks (ANNs) in taste-masking paediatric drug formulations. Given the ethical, practical, and regulatory challenges of employing children, young adults (18-40) can serve as suitable substitutes due to the similarity in their taste sensitivity. Taste panellists need not be experts in sensory evaluation so long as a reference product is used during evaluation; however, they should be screened for bitterness taste detection thresholds. For a more robust evaluation during the developmental phase, considerations of a scoring system and the calculation of an acceptance value may be beneficial in determining the likelihood of recommending a formulation for further development. On the technological front, artificial neural networks (ANNs) can be exploited in taste-masking optimisation of medicinal formulations as they can model complex relationships between variables and enable predictions not possible previously to optimise product profiles. Machine learning classifiers may therefore tackle the challenge of predicting the bitterness intensity of paediatric formulations. While advancements have been made, further work is needed to identify effective taste-masking techniques for specific drug molecules. Continuous refinement of machine learning algorithms, using human panellist acceptability scores, can aid in enhancing paediatric formulation development and overcoming taste-masking challenges.
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Affiliation(s)
- Okhee Yoo
- Pharmacy, School of Allied Health, University of Western Australia, Perth, WA 6009, Australia;
| | - Britta S. von Ungern-Sternberg
- Perioperative Medicine Team, Perioperative Care Program, Telethon Kids Institute, Perth, WA 6009, Australia;
- Department of Anaesthesia and Pain Medicine, Perth Children’s Hospital, Perth, WA 6009, Australia
- Division of Emergency Medicine, Anaesthesia and Pain Medicine, The University of Western Australia, Perth, WA 6009, Australia
| | - Lee Yong Lim
- Pharmacy, School of Allied Health, University of Western Australia, Perth, WA 6009, Australia;
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13
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Ranmal SR, Lavarde M, Wallon E, Issa S, Taylor WR, Nguyen Ngoc Pouplin JLA, Tuleu C, Pensé-Lhéritier AM. Responsive Sensory Evaluation to Develop Flexible Taste-Masked Paediatric Primaquine Tablets against Malaria for Low-Resource Settings. Pharmaceutics 2023; 15:1879. [PMID: 37514065 PMCID: PMC10385610 DOI: 10.3390/pharmaceutics15071879] [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: 05/20/2023] [Revised: 06/22/2023] [Accepted: 06/25/2023] [Indexed: 07/30/2023] Open
Abstract
Primaquine is an important antimalarial drug for malaria transmission blocking and radical cure, but it is not currently available in child-friendly formulations in appropriate doses. Adult-strength tablets are often crushed and dissolved in water to obtain the required dose, which exposes the drug's bitter taste. As part of the developing paediatric primaquine (DPP) project, this study adopted a responsive sensory pharmaceutics approach by integrating real-time formulation development and pre-clinical taste assessment to develop palatable, flavour-infused primaquine tablets. A design of experiment (DoE) approach was used to screen different taste-masking agents and excipient blends with trained, expert sensory assessors, with quinine hydrochloride as a model bitter tastant. The taste-masking efficacy of selected prototype formulation blends was validated with naïve assessors using the highest 15 mg primaquine dose. The mean bitterness intensity rating, measured on a discrete 11-point scale, was halved from 7.04 for the unflavoured control to 2.74-3.70 for the formulation blends. Sucralose had the biggest impact on bitterness suppression and improving palatability. Two different flavouring systems have been developed, and their acceptability in paediatric patients will be assessed as part of upcoming validation field clinical trials in Africa.
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Affiliation(s)
- Sejal R Ranmal
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London WC1N 1AX, UK
| | - Marc Lavarde
- Ecole de Biologie Industrielle-EBI, UPR EBInnov®, 49 Avenue des Genottes CS90009, 95895 Cergy, France
| | - Elodie Wallon
- Ecole de Biologie Industrielle-EBI, UPR EBInnov®, 49 Avenue des Genottes CS90009, 95895 Cergy, France
| | - Samar Issa
- Ecole de Biologie Industrielle-EBI, UPR EBInnov®, 49 Avenue des Genottes CS90009, 95895 Cergy, France
| | - Walter R Taylor
- Mahidol Oxford Tropical Medicine Research Unit, Faculty of Tropical Medicine, Mahidol University, 420/60 Rajvithi Road, Bangkok 10400, Thailand
- Centre for Tropical Medicine and Global Health, Nuffield Department of Medicine, University of Oxford, Oxford OX1 3SY, UK
| | | | - Catherine Tuleu
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London WC1N 1AX, UK
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14
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Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
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15
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Heo J, Kim SS, Kim MR, Kwak HS. Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water. Foods 2023; 12:foods12081579. [PMID: 37107374 PMCID: PMC10137551 DOI: 10.3390/foods12081579] [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: 03/16/2023] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.
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Affiliation(s)
- JeongAe Heo
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang Sook Kim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon-si 14662, Republic of Korea
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
- KFRI School, University of Science and Technology, Wanju-gun 55365, Republic of Korea
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16
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Lou H, Han X, Fan B, Guo C, Fu R, Long T, Zhang J, Zhang G. The effect of incorporating lingonberry (Vaccinium vitis-idaea L.) on the physicochemical, nutrient, and sensorial properties of Chinese sweet rice wine. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01834-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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17
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Moelich E, Muller M, Kidd M, van der Rijst M, Næs T, Joubert E. PSP with trained assessors as alternative for descriptive analysis of a product with a complex sensory profile. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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18
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Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04191-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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19
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Calvert MD, Cole E, Stewart AC, Neill CL, Lahne J. Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2121562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Martha D. Calvert
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Elizabeth Cole
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Clinton L. Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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20
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Zhai C, Schilling B, Prenni JE, Brooks JC, Legako JF, Miller RK, Hernandez-Sintharakao MJ, Gifford CL, Delmore R, Nair MN. Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4134-4140. [PMID: 36193374 PMCID: PMC9525463 DOI: 10.1007/s13197-022-05562-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20). These data were used to train predictive models for six classification sets representing different sensory traits. The maximum prediction accuracies achieved (from high to low): beefy flavor acceptance (86.25%), juiciness acceptance (83.75%), overall acceptance (81.25%), overall flavor acceptance (81.25%), grilled flavor acceptance (78.75%), and tenderness acceptance (75%). The current study demonstrates that REIMS analysis of raw meat has the potential to predict and classify cooked beef palatability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05562-6.
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Affiliation(s)
- Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Bailey Schilling
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Jessica E. Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523 USA
| | - J. Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Rhonda K. Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471 USA
| | | | - Cody L. Gifford
- Department of Animal Science, University of Wyoming, Laramie, USA
| | - Robert Delmore
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Mahesh N. Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
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21
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Weerawarna N.R.P M, Godfrey AJR, Ellis A, Hort J. Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply. J SENS STUD 2022. [DOI: 10.1111/joss.12778] [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]
Affiliation(s)
- Maheeka Weerawarna N.R.P
- Feast, Massey University Palmerston North New Zealand
- Riddet Institute Massey University New Zealand
| | - A. Jonathan R. Godfrey
- School of Mathematical and Computational Sciences Massey University Palmerston North New Zealand
| | | | - Joanne Hort
- Feast, Massey University Palmerston North New Zealand
- Riddet Institute Massey University New Zealand
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22
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Use and Understanding of Nutrition Labels: Impact of Diet Attachment. Foods 2022; 11:foods11131918. [PMID: 35804734 PMCID: PMC9266186 DOI: 10.3390/foods11131918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/10/2022] [Accepted: 06/25/2022] [Indexed: 02/04/2023] Open
Abstract
Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and dietary behavior. Therefore, the aim of this study was to evaluate Spanish consumers’ reasons for reading or not reading nutrition information, their nutrition knowledge, perception and understanding of nutrition label information, and the possible impact of following a diet on all these. A 74-item questionnaire was developed to assess nutrition knowledge, attitude toward food labels, reasons for never reading nutrition information, food choice, the perceived importance of nutrition facts, and label-reading behavior. The results indicated that dietary patterns, nutrition knowledge, and sociodemographic characteristics strongly influenced label use. Based on the participants’ beliefs, four segments were identified for those who followed a diet and three segments for those who did not. Our study suggests that following a diet increases Spanish consumers’ nutrition knowledge as well as their use of nutrition labels, although this cause-effect relationship could be reversed. Nonetheless, further studies would be necessary to clarify the causal direction.
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23
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Wang S, Dermiki M, Methven L, Kennedy OB, Cheng Q. Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104503] [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]
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24
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Velázquez AL, Vidal L, Varela P, Ares G. Can children use the A‐not a test? J SENS STUD 2022. [DOI: 10.1111/joss.12749] [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)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
- Graduate Program in Chemistry, Facultad de Química Universidad de la República Pando Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
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25
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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26
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Meiselman H, Jaeger S, Carr B, Churchill A. Approaching 100 years of Sensory and Consumer Science: Developments and ongoing issues. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104614] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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27
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Moss R, McSweeney MB. Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products. J SENS STUD 2022. [DOI: 10.1111/joss.12743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rachael Moss
- 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
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28
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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]
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29
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Gomez Mattson M, Sozzi A, Corfield R, Gagneten M, Franceschinis L, Schebor C, Salvatori D. Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:944-955. [PMID: 35153322 PMCID: PMC8814120 DOI: 10.1007/s13197-021-05096-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/05/2021] [Indexed: 11/29/2022]
Abstract
This work aimed at developing powders rich in antioxidants and pigments from two wild berries: maqui (Aristotelia chilensis) and murra (Rubus ulmifolius). Fruits were subjected to successive ultrasound-assisted extractions (UAE) and then freeze-dried. Physical properties, anthocyanin stability of powders, and their performance as natural colorants in yogurts were evaluated. The optimum extraction methods were: UAE for 10 min in murra, and without UAE (control) in maqui, with juice extraction yields ranging between 80 and 82%. Maqui powder exhibited ≈ 2.8 times more polyphenol and anthocyanin content than murra. However, murra powder showed better stability characteristics as powder colorant since it exhibited greater protection of anthocyanins by means of copigmentation phenomena. Regarding consumer's perception of colored yogurt, samples with 4% and 8% maqui powder could be considered as future prototypes to be launched into the market. The obtained powders may be used in different industrial food applications.
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Affiliation(s)
- Milagros Gomez Mattson
- PROBIEN (CONICET-UNCO), Facultad de Ingeniería, Universidad Nacional del Comahue, Neuquén, Argentina
| | - Agustina Sozzi
- PROBIEN (CONICET-UNCO), Facultad de Ingeniería, Universidad Nacional del Comahue, Neuquén, Argentina
| | - Rocío Corfield
- Facultad de Ciencias Exactas Y Naturales, Departamento de Industrias, ITAPROQ (UBA-CONICET), Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Maite Gagneten
- Facultad de Ciencias Exactas Y Naturales, Departamento de Industrias, ITAPROQ (UBA-CONICET), Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Lorena Franceschinis
- PROBIEN (CONICET-UNCO), Facultad de Ingeniería, Universidad Nacional del Comahue, Neuquén, Argentina
| | - Carolina Schebor
- Facultad de Ciencias Exactas Y Naturales, Departamento de Industrias, ITAPROQ (UBA-CONICET), Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Daniela Salvatori
- PROBIEN (CONICET-UNCO), Facultad de Ingeniería, Universidad Nacional del Comahue, Neuquén, Argentina
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Park S, Lee S, Seo W, Shin W, Hong J. Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descriptive analysis of tomato sauce with added garlic flavorings. J SENS STUD 2022. [DOI: 10.1111/joss.12736] [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)
- Sang‐Hee Park
- Department of Food and Nutrition Seoul National University Seoul South Korea
| | - Soo‐Hyun Lee
- Department of Food and Nutrition Seoul National University Seoul South Korea
| | - Won‐Ho Seo
- Magok Food R&D Center, OURHOME Co. Ltd. Seoul South Korea
| | - Woojin Shin
- Magok Food R&D Center, OURHOME Co. Ltd. Seoul South Korea
| | - Jae‐Hee Hong
- Department of Food and Nutrition Seoul National University Seoul South Korea
- Research Institute of Human Ecology Seoul National University Seoul South Korea
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31
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Lin Y, Liu Y, Liu S, Kortesniemi M, Liu J, Zhu B, Laaksonen O. Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses. Food Res Int 2022; 151:110809. [PMID: 34980368 DOI: 10.1016/j.foodres.2021.110809] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/23/2021] [Accepted: 11/09/2021] [Indexed: 11/24/2022]
Abstract
The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with "fruity", "blueberry" and "floral" odors and "sour", "mouth puckering" and "sweet" flavors. Samples more frequently characterized as "fruity" and "floral" in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as "ginger" and "chili") resulted in a lower liking rating. Similarly, generally disliked sample described with "Chinese herbs" and "licorice" was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.
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Affiliation(s)
- Yanxin Lin
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Shuxun Liu
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - Maaria Kortesniemi
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
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Kiloes AM, Azizan FA, Checco J, Joyce D, Abdul Aziz A. What do consumers want in fresh mangoes? A systematic literature review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Adhitya Marendra Kiloes
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
- Indonesian Center for Horticulture Research and Development Bogor Jawa Barat 16111 Indonesia
| | - Fathin Ayuni Azizan
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Julia Checco
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Daryl Joyce
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Ammar Abdul Aziz
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
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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.
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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
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Ameca‐Veneroso C, Sánchez‐Arellano L, Ramón‐Canul LG, Herrera‐Corredor JA, Cuervo‐Osorio VD, Quetz‐Aguirre EM, Rodríguez‐Miranda J, Cabal‐Prieto A, Ramírez‐Rivera EDJ. A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee. J SENS STUD 2021. [DOI: 10.1111/joss.12705] [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)
- Carolina Ameca‐Veneroso
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lucia Sánchez‐Arellano
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lorena Guadalupe Ramón‐Canul
- División de estudios de Posgrado e Investigación Tecnológico Nacional de México/Instituto Tecnológico de Mérida Mérida Yucatán México
| | - José Andrés Herrera‐Corredor
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados, Campus Córdoba Amatlán de los Reyes Veracruz México
| | | | - Elvira María Quetz‐Aguirre
- Departamento de Ingenierías Tecnológico Nacional de México/Instituto Tecnológico de Chiná Campeche México
| | - Jesús Rodríguez‐Miranda
- Departamento de Ingeniería Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Tuxtepec Oaxaca México
| | - Adán Cabal‐Prieto
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Emmanuel de Jesús Ramírez‐Rivera
- Ingeniería en Innovación Agrícola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Zongolica Veracruz México
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Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.04.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Veríssimo CM, Alcântara RL, Lima LLDA, Pereira GE, Maciel MIS. Impact of chemical profile on sensory evaluation of tropical red wines. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Caio Monteiro Veríssimo
- Food Science and Technology Graduate Program Federal University of ParaíbaCidade Universitária Conjunto Presidente Castelo Branco III s/n João Pessoa PBCEP 58051‐900Brazil
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Rafael Lopes Alcântara
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Luciana Leite de Andrade Lima
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research CorporationEmbrapa Grape & Wine Rua Livramentonº 515 Bento Gonçalves RSCEP 95701‐008Brazil
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program Federal University of ParaíbaCidade Universitária Conjunto Presidente Castelo Branco III s/n João Pessoa PBCEP 58051‐900Brazil
- Consumer Science Department Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PernambucoCEP 52171‐900Brazil
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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.
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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
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The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them.
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02650-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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40
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Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Lemarcq V, Van de Walle D, Monterde V, Sioriki E, Dewettinck K. Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review. Crit Rev Food Sci Nutr 2021; 62:5523-5539. [PMID: 33605811 DOI: 10.1080/10408398.2021.1887076] [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] [Indexed: 10/22/2022]
Abstract
The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study cocoa liquor and chocolate flavor, their perception by a trained panel and the potential relationship between them. Each part is the result of a thorough literature study, principally focusing on the assumptions, features and limitations of these techniques. Reviewing of the literature revealed that cocoa matrix effects and methodology restraints were not always considered when instrumentally analyzing cocoa flavor. With respect to sensory analyses, various studies lacked reporting of accomplished trainings and performance of panelists. Moreover, a discrepancy was noticed in the descriptive flavor lexicon employed. Finally, when linking instrumental and sensory data, linear modeling is regularly applied, which might not always be appropriate. This review paper addresses the challenges associated with flavor assessment, intending to incite researchers to critically study cocoa flavor and apply standardized protocols and procedures.
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Affiliation(s)
- Valérie Lemarcq
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Davy Van de Walle
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,Cacaolab BV, Desteldonk, Belgium
| | - Viena Monterde
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Eleni Sioriki
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,Cacaolab BV, Desteldonk, Belgium
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42
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Veríssimo CM, Macêdo Morais S, Andrade Lima LL, Pereira GE, Maciel MIS. A short training as an enhancer of sensory ability: The case of red wine consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caio Monteiro Veríssimo
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Samara Macêdo Morais
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
| | - Luciana Leite Andrade Lima
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Giuliano Elias Pereira
- Embrapa Grape & Wine Department Brazilian Agricultural Research Corporation Bento Gonçalves Rio Grande do Sul Brazil
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Consumer Science Department Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
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Hayward L, Jantzi H, Smith A, McSweeney MB. How do consumers describe cool climate wines using projective mapping and ultra-flash profile? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Variability between farms of New Zealand raw bovine milk flavour: Identification and characterisation of odorous outliers. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Berget I, Bech S, Giacalone D, Moulin S, Pedersen ME, Varela P, Næs T. Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping. J SENS STUD 2020. [DOI: 10.1111/joss.12620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Søren Bech
- Bang og Olufsen a/s Struer Denmark
- Department of Electronic Systems, The Technical Faculty of IT and Design, Signal and Information Processing Aalborg University Aalborg Denmark
| | - Davide Giacalone
- Department of Technology and Innovation, Faculty of Engineering University of Southern Denmark Odense Denmark
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Laaksonen O, Ma X, Pasanen E, Zhou P, Yang B, Linderborg KM. Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers. Foods 2020; 9:foods9091234. [PMID: 32899688 PMCID: PMC7556016 DOI: 10.3390/foods9091234] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 08/27/2020] [Accepted: 09/02/2020] [Indexed: 01/03/2023] Open
Abstract
Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries.
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Affiliation(s)
- Oskar Laaksonen
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Xueying Ma
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Eerika Pasanen
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Peng Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Baoru Yang
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Kaisa M. Linderborg
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
- Correspondence: ; Tel.: +358-50-439-5535
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47
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Mahieu B, Visalli M, Thomas A, Schlich P. Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103937] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Silva F, Duarte AM, Mendes S, Pinto FR, Barroso S, Ganhão R, Gil MM. CATA
vs.
FCP
for a rapid descriptive analysis in sensory characterization of fish. J SENS STUD 2020. [DOI: 10.1111/joss.12605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Frederica Silva
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
- MARE – Marine and Environmental Sciences Centre, Faculty of Science University of Lisbon Lisbon Portugal
| | - Ana M. Duarte
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Susana Mendes
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Filipa R. Pinto
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Sónia Barroso
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Rui Ganhão
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Maria M. Gil
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
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49
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Jaeger SR, Jin D, Roigard CM, Le Blond M, Ares G. Risk of hedonic bias in sensory co‐elicitations: Comparison of
CATA
questions and applicability ratings. J SENS STUD 2020. [DOI: 10.1111/joss.12601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - David Jin
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Christina M. Roigard
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química Universidad de la República Canelones Uruguay
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50
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Bernardo YAA, Rosario DKA, Delgado IF, Conte-Junior CA. Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review. Compr Rev Food Sci Food Saf 2020; 19:2657-2676. [PMID: 33336975 DOI: 10.1111/1541-4337.12600] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/23/2020] [Accepted: 06/11/2020] [Indexed: 12/31/2022]
Abstract
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.
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Affiliation(s)
- Yago A A Bernardo
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil
| | - Isabella F Delgado
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, Niterói, Rio de Janeiro, Brazil
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