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Zhai H, Dong W, Fu X, Li G, Hu F. Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods. Food Chem X 2024; 22:101286. [PMID: 38562182 PMCID: PMC10982556 DOI: 10.1016/j.fochx.2024.101286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/02/2024] [Accepted: 03/11/2024] [Indexed: 04/04/2024] Open
Abstract
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.
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Affiliation(s)
- Huinan Zhai
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
- Vocational and Technical College, Inner Mongolia Agricultural University, Baotou, Inner Mongolia 014109, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Xingfei Fu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Guiping Li
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Faguang Hu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, 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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3
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Alshahrani SH, Atia YA, Badir RA, Almalki SG, Tayyib NA, Shahab S, Romero-Parra RM, Abid MK, Hussien BM, Ramaiah P. Dietary caffeine intake is associated with favorable metabolic profile among apparently healthy overweight and obese individuals. BMC Endocr Disord 2023; 23:227. [PMID: 37864190 PMCID: PMC10588058 DOI: 10.1186/s12902-023-01477-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 10/03/2023] [Indexed: 10/22/2023] Open
Abstract
BACKGROUND Recent studies have revealed some conflicting results about the health effects of caffeine. These studies are inconsistent in terms of design and population and source of consumed caffeine. In the current study, we aimed to evaluate the possible health effects of dietary caffeine intake among overweight and obese individuals. METHODS In this cross-sectional study, 488 apparently healthy individuals with overweight and obesity were participated. Dietary intake was assessed by a Food Frequency Questionnaire (FFQ) and the amount of dietary caffeine was calculated. Body composition was determined by bioelectrical impedance analysis (BIA). Enzymatic methods were used to evaluate serum lipid, glucose, and insulin concentrations. RESULTS Those at the highest tertile of dietary caffeine intake had lower percentage of fat mass, higher fat free mass and appetite score (P < 0.05). Also, lower total cholesterol (TC) and low density lipoprotein cholesterol (LDL-c) was observed in higher tertiles of dietary caffeine intake compared with lower tertiles. In multinomial adjusted models, those at the second tertile of dietary caffeine intake were more likely to have higher serum insulin (P = 0.04) and lower homeostatic model assessment of insulin resistance (HOMA-IR) values compared with first tertile (P = 0.03) in crude model. While, in the age, body mass index (BMI), sex, physical activity, socio-economic status (SES) and energy intake -adjusted model (Model III), those at the third tertile of dietary caffeine intake were more likely to have low serum LDL concentrations [odds ratio (OR) = 0.957; CI = 0.918-0.997; P = 0.04]. With further adjustment to dietary vegetable, fiber and grain intake, those at the third tertile of dietary caffeine intake were more likely to have low systolic blood pressure (SBP), LDL and high HDL levels compared with those at the first tertile (P < 0.05). CONCLUSION High intakes of dietary caffeine was associated with lower LDL, SBP, insulin resistance and higher HDL concentrations among overweight and obese individuals. However, due to observational design of the study, causal inference is impossible and further studies are warranted to confirm our findings.
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Affiliation(s)
| | - Yasir A Atia
- Department of Medical Chemistry, Al-Kindy College of Medicine, University of Baghdad, University of Baghdad, Baghdad, Iraq.
| | | | - Sami G Almalki
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Majmaah, 11952, Saudi Arabia
| | - Nahla A Tayyib
- Vice Deanship, Postgraduate Research and Scientific Studies, Faculty of Nursing, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Sana Shahab
- Department of Business Administration, College of Business Administration, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia
| | | | - Mohammed Kadhem Abid
- Department of Anesthesia, College of Health & medical Technology, Al-Ayen University, Thi-Qar, Iraq
| | - Beneen M Hussien
- Medical Laboratory Technology Department, College of Medical Technology, The Islamic University, Najaf, Iraq
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Singh A, Seo HS. Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic. Foods 2023; 12:foods12050914. [PMID: 36900431 PMCID: PMC10001261 DOI: 10.3390/foods12050914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023] Open
Abstract
Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils ("Personal") or uniform utensils provided ("Uniform"). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the "Personal" condition significantly more than under the "Uniform" condition. Ramen noodle samples evaluated under the "Uniform" condition were significantly higher in terms of saltiness than those evaluated under the "Personal" condition. Participants liked forks/spoons, bowls, and eating environments used under the "Personal" condition significantly more than those used under the "Uniform" condition. While overall likings of ramen noodle samples, evaluated under the "Personal" condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the "Uniform" condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the "in-home" testing.
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Colla K, Keast R, Mohebbi M, Russell CG, Liem DG. Testing the validity of immersive eating environments against laboratory and real life settings. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Consumer Studies: Beyond Acceptability—A Case Study with Beer. BEVERAGES 2022. [DOI: 10.3390/beverages8040080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles. In such a competitive industry and considering the complexity of consumer behaviour, improvement and innovation become necessary. Consequently, consumer science, which is responsible for identifying the motivation behind customer preferences through their attitudes, perception and behaviour, has implemented strategies ranging from simple hedonic measurements to several innovative and emerging methodologies for a deeper understanding of the variables that affect the product experience: sensory, affective and cognitive. In this context, we offer a review inspired by previous research that explores some of the quantitative and qualitative methods used in consumer studies related to beer consumption, ranging from traditional approaches (acceptability, purchase intention, preference, etc.) to techniques that go beyond acceptability and allow a different understanding of aspects of consumer perception and behaviour (segmentation, expectations, emotions, representation, etc.). Also, innovative applications (contexts, immersive technologies and virtual reality, implicit measures, etc.) and current trends related to consumer science (Internet, social media, pairing, product experience, etc.) are addressed.
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Virtually tasty: An investigation of the effect of ambient lightning and 3D-shaped taste stimuli on taste perception in virtual reality. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Ikeda T, Morishita M, Akada T, Uchida M, Matsubara N. Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions. J SENS STUD 2022. [DOI: 10.1111/joss.12792] [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)
- Tsunagu Ikeda
- Department of Welfare Society, School of Public Policy Kyoto Prefectural University Kyoto Japan
- Graduate School of Life and Environmental Sciences Kyoto Prefectural University Kyoto Japan
| | - Masanao Morishita
- Department of Welfare Society, School of Public Policy Kyoto Prefectural University Kyoto Japan
| | - Tomoya Akada
- Graduate School of Life and Environmental Sciences Kyoto Prefectural University Kyoto Japan
| | | | - Naoki Matsubara
- Graduate School of Life and Environmental Sciences Kyoto Prefectural University Kyoto Japan
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Pointke M, Ohlau M, Risius A, Pawelzik E. Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market. Foods 2022; 11:foods11152339. [PMID: 35954105 PMCID: PMC9368216 DOI: 10.3390/foods11152339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate German consumers’ (1) sensory evaluation of PBAPs and (2) consumers´ motivations and knowledge underlying the purchase of such products. This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.
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Affiliation(s)
- Marcel Pointke
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
- Correspondence:
| | - Marlene Ohlau
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Antje Risius
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Elke Pawelzik
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
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Castañeda-Rodríguez R, Mulík S, Ozuna C. Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1848683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Rey Castañeda-Rodríguez
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
| | - Stanislav Mulík
- Facultad de Lenguas y Letras, Universidad Autónoma de Querétaro, Campus Aeropuerto, Querétaro, Mexico
| | - César Ozuna
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
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Ramírez-Camejo LA, Eamvijarn A, Díaz-Valderrama JR, Karlsen-Ayala E, Koch RA, Johnson E, Pruvot-Woehl S, Mejía LC, Montagnon C, Maldonado-Fuentes C, Aime MC. Global Analysis of Hemileia vastatrix Populations Shows Clonal Reproduction for the Coffee Leaf Rust Pathogen Throughout Most of Its Range. PHYTOPATHOLOGY 2022; 112:643-652. [PMID: 34428920 DOI: 10.1094/phyto-06-21-0255-r] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Hemileia vastatrix is the most important fungal pathogen of coffee and the causal agent of recurrent disease epidemics that have invaded nearly every coffee growing region in the world. The development of coffee varieties resistant to H. vastatrix requires fundamental understanding of the biology of the fungus. However, the complete life cycle of H. vastatrix remains unknown, and conflicting studies and interpretations exist as to whether the fungus is undergoing sexual reproduction. Here we used population genetics of H. vastatrix to infer the reproductive mode of the fungus across most of its geographic range, including Central Africa, Southeast Asia, the Caribbean, and South and Central America. The population structure of H. vastatrix was determined via eight simple sequence repeat markers developed for this study. The analyses of the standardized index of association, Hardy-Weinberg equilibrium, and clonal richness all strongly support asexual reproduction of H. vastatrix in all sampled areas. Similarly, a minimum spanning network tree reinforces the interpretation of clonal reproduction in the sampled H. vastatrix populations. These findings may have profound implications for resistance breeding and management programs against H. vastatrix.
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Affiliation(s)
- Luis A Ramírez-Camejo
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
- Center for Biodiversity and Drug Discovery, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología, Ciudad del Saber, Ancón, Republic of Panama
- Coiba Scientific Station (COIBA AIP), City of Knowledge, Clayton, Panama, Republic of Panama
| | - Amnat Eamvijarn
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
- Department of Agriculture, Chatuchak, Bangkok, Thailand
| | - Jorge R Díaz-Valderrama
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
| | - Elena Karlsen-Ayala
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
- University of Florida, Department of Plant Pathology, Gainesville, FL, U.S.A
| | - Rachel A Koch
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
| | - Elizabeth Johnson
- Inter-American Institute for Cooperation on Agriculture, Hope Gardens, Kingston, Jamaica
| | | | - Luis C Mejía
- Center for Biodiversity and Drug Discovery, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología, Ciudad del Saber, Ancón, Republic of Panama
| | | | | | - M Catherine Aime
- Purdue University, Department of Botany and Plant Pathology, West Lafayette, IN 47901, U.S.A
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de Oliveira Aparecido LE, Lorençone JA, Lorençone PA, de Souza Rolim G, de Meneses KC, da Silva Cabral de Moraes JR, Torsoni GB. Can nonlinear agrometeorological models estimate coffee foliation? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:584-596. [PMID: 34159603 DOI: 10.1002/jsfa.11387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 06/11/2021] [Accepted: 06/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The loss of coffee leaves caused by the attack of pests and diseases significantly reduces its production and bean quality. Thus this study aimed to estimate foliation for regions with the highest production of arabica coffee in Brazil using nonlinear models as a function of climate. A 25-year historical series (1995-2019) of Coffea arabica foliation (%) data was obtained by the Procafé Foundation in cultivations with no phytosanitary treatment. The climate data were obtained on a daily scale by NASA/POWER platform with a temporal resolution of 33 years (1987-2019) and a spatial resolution of approximately 106 km, thus allowing the calculation of the reference evapotranspiration (PET). Foliation estimation models were adjusted through regression analysis using four-parameter sigmoidal logistic models. The analysis of the foliation trend of coffee plantations was carried out from degrees-day for 70 locations. RESULTS The general model calibrated to estimate the arabica coffee foliation was accurate (mean absolute percentage error = 2.19%) and precise (R2 adj = 0.99) and can be used to assist decision-making by coffee growers. The model had a sigmoidal trend of reduction, with parameters ymax = 97.63%, ymin = 9%, Xo = 3517.41 DD, and p = 6.27%, showing that foliation could reach 0.009% if the necessary phytosanitary controls are not carried out. CONCLUSION Locations with high air temperatures over the year had low arabica coffee foliation, as shown by the correlation of -0.94. Therefore, coffee foliation can be estimated using degree days with accuracy and precision through the air temperature. This represents great convenience because crop foliation can be obtained using only a thermometer. © 2021 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Glauco de Souza Rolim
- Department of Exact Sciences, State University of São Paulo-UNESP, Jaboticabal, Brazil, Jaboticabal, Brazil
| | - Kamila C de Meneses
- Department of Exact Sciences, State University of São Paulo-UNESP, Jaboticabal, Brazil, Jaboticabal, Brazil
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Seo HS, Buffin K, Singh A, Beekman TL, Jarma Arroyo SE. Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Motoki K, Takahashi A, Spence C. Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104315] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Spence C, Wang QJ, Reinoso-Carvalho F, Keller S. Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences. Front Psychol 2021; 12:740354. [PMID: 34659056 PMCID: PMC8514999 DOI: 10.3389/fpsyg.2021.740354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Accepted: 08/26/2021] [Indexed: 01/09/2023] Open
Abstract
The term "sonic seasoning" refers to the deliberate pairing of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience. Although the recognition that people experience a multitude of crossmodal correspondences between stimuli in the auditory and chemical senses originally emerged from the psychophysics laboratory, the last decade has seen an explosion of interest in the use and application of sonic seasoning research findings, in a range of multisensory experiential events and online offerings. These marketing-led activations have included a variety of different approaches, from curating pre-composed music selections that have the appropriate sonic qualities (such as pitch or timbre), to the composition of bespoke music/soundscapes that match the specific taste/flavour of particular food or beverage products. Moreover, given that our experience of flavour often changes over time and frequently contains multiple distinct elements, there is also scope to more closely match the sonic seasoning to the temporal evolution of the various components (or notes) of the flavour experience. We review a number of case studies of the use of sonic seasoning, highlighting some of the challenges and opportunities associated with the various approaches, and consider the intriguing interplay between physical and digital (online) experiences. Taken together, the various examples reviewed here help to illustrate the growing commercial relevance of sonic seasoning research.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, United Kingdom
| | | | | | - Steve Keller
- Studio Resonate | SXM Media, Oakland, CA, United States
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Aromachology Related to Foods, Scientific Lines of Evidence: A Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11136095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between sensory marketing, aromachology, and neuroscience. In this review, studies were searched on the use of scents in food experiences such as restaurants and food establishments, and a critical evaluation was performed on their aims, target population, place of the study, scents tested, foods tested, and measured parameters, and the main findings were reviewed. Case studies carried out by private companies are also presented. A small number of scientific studies on aromachology related to food are available, and most of them are conducted in artificial laboratory conditions. Methodological procedures largely diverge among studies, making them very difficult to compare and extrapolate results. There is a clear need for research on aromachology related to food in the fields of sensory marketing and appetite modulation. After a brief presentation of the state of the art, we briefly mention future improvements and ideas for future research.
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18
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Spence C. Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience. FRONTIERS IN COMPUTER SCIENCE 2021. [DOI: 10.3389/fcomp.2021.644054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The coffee drinking experience undoubtedly depends greatly on the quality of the coffee bean and the method of preparation. However, beyond the product-intrinsic qualities of the beverage itself, there are also a host of other product-extrinsic factors that have been shown to influence the coffee-drinking experience. This review summarizes the influence of everything from the multisensory atmosphere through to the sound of coffee preparation, and from the typeface on the coffee packaging through the drinking vessel. Furthermore, the emerging science around sonic seasoning, whereby specific pieces of music or soundscapes, either pre-composed or bespoke, are used to bring out specific aspects in the taste (e.g., sweetness or bitterness) or aroma/flavor (nutty, dark chocolate, dried fruit notes, etc.) of a coffee beverage is also discussed in depth. Relevant related research with other complex drinks such as beer and wine are also mentioned where relevant.
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Barbosa Escobar F, Petit O, Velasco C. Virtual Terroir and the Premium Coffee Experience. Front Psychol 2021; 12:586983. [PMID: 33815192 PMCID: PMC8013734 DOI: 10.3389/fpsyg.2021.586983] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 02/09/2021] [Indexed: 11/13/2022] Open
Abstract
With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium product. While the industry has widely used stories and visual cues to communicate this added value, research studying whether and how these efforts influence consumers' experiences is scarce. Through three experiments, we explored the effect of images that evoke the terroir of coffee on the perception of premiumness. Our results revealed that online images that resembled the broad origin of coffee (i.e., a farm) could influence premiumness expectations of coffee (Experiment 1). Similarly, a virtual reality environment that depicted this broad origin (vs. a control but not a city atmosphere) could enhance the perception of coffee premiumness for non-expert consumers (Experiment 2) and the enjoyment of the experience for coffee professionals (Experiment 3). Importantly, we found that congruence between the coffee and the virtual reality (VR) atmospheres mediated how much non-experts enjoyed the experience (Experiment 2). VR atmospheres also influenced expectations of sweetness and acidity for non-experts (Experiment 2). These findings serve as a steppingstone for further exploration of the effects of congruence between visual cues and product/brand attributes on premiumness expectations and perception, and more generally on consumer experience. From a practical standpoint, this study provides insights into key aspects for the development of immersive virtual product experiences.
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Affiliation(s)
- Francisco Barbosa Escobar
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Aarhus, Denmark.,Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway
| | - Olivia Petit
- Department of Marketing, Kedge Business School, Marseille, France
| | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway
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Beekman TL, Huck L, Claure B, Seo HS. Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids. Food Res Int 2021; 140:109849. [PMID: 33648167 DOI: 10.1016/j.foodres.2020.109849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/18/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions. Brewed samples of medium roast ground coffee beans blend were cooled down and served at 5 °C in the five drinking conditions using different straw materials (plastic, paper, or stainless steel), sippy cup lid, or no lid. Seventy-five consumers rated attribute intensities and acceptances of iced coffee beverages in all five drinking conditions. The results showed that both the mean hedonic ratings of flavor, mouthfeel, or overall impression and the mean amount consumers were willing to pay (US$) for iced coffee beverages were greater in the sippy-cup lid condition than in the paper straw condition. After analyzing consumer comments of the drinking conditions, it was also found that the sippy-cup lid condition induced a more pleasant drinking experience than the paper straw condition. Notably, no significant differences between the plastic and alternative drinking conditions were observed in attribute intensity, acceptance, and monetary value perception of iced coffee beverages. In conclusion, this study shows that consumer experience and acceptability of iced coffee beverages can vary with drinking conditions. Therefore, the coffee industry and sensory professionals should consider not only sensory aspects of coffee, but also drinking conditions to improve consumer experience with coffee beverages.
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Affiliation(s)
- Thadeus L Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Lydia Huck
- Department of Biological and Agricultural Engineering, University of Arkansas, 4183 Bell Engineering Center, Fayetteville, AR 72701, USA
| | - Benjamin Claure
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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21
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Pramudya RC, Singh A, Seo HS. A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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22
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BRESSANI APP, MARTINEZ SJ, BATISTA NN, SIMÃO JBP, SCHWAN RF. Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Sousa MMM, Carvalho FM, Pereira RGFA. Do typefaces of packaging labels influence consumers' perception of specialty coffee? A preliminary study. J SENS STUD 2020. [DOI: 10.1111/joss.12599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Maísa M. M. Sousa
- Department of Food Science Federal University of Lavras Lavras Brazil
| | - Fabiana M. Carvalho
- Department of Food and Nutrition School of Food Engineering, University of Campinas Campinas Brazil
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Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers. SUSTAINABILITY 2020. [DOI: 10.3390/su12145694] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Coffee is one of the most consumed beverages worldwide. Over the last decades coffee has become a specialty product. Drinking a coffee beverage entails several mixed factors, such as pleasure, experience, lifestyle, and social status. It can also provide an emotional pick-up, both mentally and physically. Only a few studies have explored the motives and emotions of coffee consumption and not consumption. There is limited understanding of consumers’ emotional approach towards coffee, and what influences a positive and negative inclination towards coffee consumption. This research fills the current research gaps by addressing three main questions: (i) What are the emotions and habits of coffee consumption? (ii) What are the motives of coffee consumption and non-consumption? and (iii) How relevant is the coffee health impact perception of consuming or not consuming coffee? The research activities include 467 face-to-face interviews with consumers. Interviews are performed in two different countries, Italy and Portugal. Data elaboration includes a principal component analysis carried out to identify latent factors on motives and emotions of consumption in both national groups, and to explore the relationship between the main emotions and consumers’ habits and socio-economic characteristics. Results support that consumers have positive emotions from coffee consumption. Perceived emotions are energy, satisfaction, and pleasure. Non-consumption is mainly driven by taste and fear of coffee’s health impacts. There are limited differences in the countries analysed. Socio-economic characteristics limitedly influence perceived emotions and consumption motives. To conclude, consumers are increasingly interested in new coffee products. Understanding the functional and emotional factors of coffee consumption contributes to supporting new coffee product development and commercialisation.
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Sensory Nudges: The Influences of Environmental Contexts on Consumers' Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages. Foods 2020; 9:foods9040509. [PMID: 32316596 PMCID: PMC7230734 DOI: 10.3390/foods9040509] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 04/14/2020] [Indexed: 11/21/2022] Open
Abstract
Food products with highly acceptable flavors are not always successful in the marketplace. Sales of identical food products sold in two different stores often differ. Patrons’ choices of specific menu items vary depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive. There is a growing body of evidence that environmental cues surrounding foods and beverages can modulate consumer perception and behavior in the context of eating and drinking. In light of increasing interest in environmental cues, this Special Issue was designed to introduce recent research that highlights how sensory cues derived from environmental cues can modulate consumer perceptions, emotional responses, and behavior related to foods and beverages. The eleven articles addressed in this Special Issue provide informative and insightful findings that may be applied to a wide range of food-related sites, including grocery stores, retail markets, restaurants, dining facilities, and public dining areas. The findings from these articles also suggest that product developers, sensory professionals, retailers, marketers, and business owners should consider not only sensory aspects of food products, but also sensory cues derived from surrounding contexts to better understand consumer perception, acceptability, and behavior toward their food products.
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Chen Y, Huang AX, Faber I, Makransky G, Perez-Cueto FJA. Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR. Foods 2020; 9:foods9040465. [PMID: 32283682 PMCID: PMC7230737 DOI: 10.3390/foods9040465] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 03/27/2020] [Accepted: 03/31/2020] [Indexed: 01/05/2023] Open
Abstract
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.
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Affiliation(s)
- Yang Chen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Arya Xinran Huang
- School of Design, Royal College of Art, Kensington Gore, London SW7 2EU, UK;
| | - Ilona Faber
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Guido Makransky
- Department of Psychology, University of Copenhagen, Oester Farimagsgade 2A, 1353 Copenhagen K, Denmark;
| | - Federico J. A. Perez-Cueto
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
- Correspondence: ; Tel.: +45-607-433-90
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Spence C. Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing Within and Between the Senses. Foods 2020; 9:E407. [PMID: 32244690 PMCID: PMC7230593 DOI: 10.3390/foods9040407] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/21/2020] [Accepted: 03/21/2020] [Indexed: 11/16/2022] Open
Abstract
This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the 'rules' that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of 'sonic seasoning'. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford OX2 6GG, UK
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