1
|
Kim MA, Kim SM, Lee HS. Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation. Food Sci Biotechnol 2024; 33:599-606. [PMID: 38274177 PMCID: PMC10805736 DOI: 10.1007/s10068-023-01502-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: 08/15/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/27/2024] Open
Abstract
Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 μM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies.
Collapse
Affiliation(s)
- Min-A Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
| | - Sun-Min Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| | - Hye-Seong Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| |
Collapse
|
2
|
Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
3
|
Choi ES, Lee HL, Kwon BK, Kim MA, Lee HS. Sensory test A-Not A rating signal detection: panel’s sensory learning and stability of decision criteria. Food Res Int 2023; 167:112592. [PMID: 37087202 DOI: 10.1016/j.foodres.2023.112592] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 12/18/2022] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Signal detection theory (SDT) sensory discrimination analysis using A-Not A with a two-step rating is an efficient approach to in-house sensory quality management in the food industry. For such sensory analysis using an internal panel, the panels' ability to use stable decision criteria and provide a consistent response distribution responding to "A" vs "Not A" is critical for guaranteeing the data quality. This study examined the effects of the familiarization procedure (FP) and reference presentation probability (RPP) in the SDT A-Not A rating protocol on the panels' sensory learning of samples and stability of decision criteria using SDT parameters, recognition d' (d'Rec),criteria location (c), and discrimination d' indices. Three different protocols were compared using ice-tea samples with small differences: Control, 0.25 RPP with repeated reference tasting (FPR); Modified-1, 0.25 RPP with reference categorization (FPC); Modified-2, 0.5 RPP with reference categorization (FPC). An independent sample design with three groups having equal sensitivity was used to identify the differences among the protocols. For each protocol, two sub-groups with similar decision criteria (response bias) were formed according to the results obtained from the pre-test and used for the main-test analysis. SDT analysis results indicated that the Modified-2 protocol with a higher RPP (0.5) induced the most efficient sensory learning of the reference. The protocol improved the subjects' recognition of the reference and test samples, better differentiating from the reference and stabilizing the decision criterion, resulting in higher discrimination performance (larger d'). The results showed that d'Rec analysis, together with d' analysis using a sensory panel, is a useful tool for monitoring the panel performance and checking for the sensory data quality of the sensory difference tests. In the present paper, a detailed illustration of the A-Not A sensory test procedure and examples of how to apply the SDT indices for different business decision-making is also introduced using the design and results of the present experiment.
Collapse
|
4
|
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose? Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104710] [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]
|
5
|
Chow CY, Skouw S, Bech AC, Olsen A, Bredie WLP. A review on children's oral texture perception and preferences in foods. Crit Rev Food Sci Nutr 2022; 64:3861-3879. [PMID: 36300653 DOI: 10.1080/10408398.2022.2136619] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Texture properties of foods are particular drivers for food acceptance and rejection in children. The texture preferences follow the developmental progression of the child and these changes modulate the present and future food habits. This paper reviews the development and factors influencing texture preferences in children and the methods in food texture research with children. The child's acceptance of more complex food textures is age-dependent. The progression is indorsed by the development of oral processing skills at an early age and bolstered by repeated exposures to foods with varying textures. Children generally reject foods containing pieces or bits (i.e., geometrical textural properties); however, the impact of mechanical textural properties on food acceptance is less clear. Child characteristics such as food neophobia, picky eating, and tactile over-responsivity, negatively affect the acceptance of more diverse food textures. Depending on the child's age, the prevailing methods of characterizing food texture preferences in children include observational techniques and self-reported questionnaires. Despite knowledge of children's development of masticatory skills, learning, and cognitive abilities, the relationships of these changes to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life are still limited.
Collapse
Affiliation(s)
- Ching Yue Chow
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Sigrid Skouw
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Anne C Bech
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Annemarie Olsen
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Wender L P Bredie
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| |
Collapse
|
6
|
Pirc M, Maas P, De Graaf K, Lee HS, Boesveldt S. Humans possess the ability to discriminate food fat content solely based on retronasal olfaction. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104449] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
7
|
Lee J, Russell CG, Mohebbi M, Keast R. Grating orientation task: A screening tool for determination of oral tactile acuity in children. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
8
|
Yap HS, Roberts AC, Luo C, Tan Z, Lee EH, Thach TQ, Kwok KW, Car J, Soh CK, Christopoulos G. The importance of air quality for underground spaces: An international survey of public attitudes. INDOOR AIR 2021; 31:2239-2251. [PMID: 34096640 DOI: 10.1111/ina.12863] [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: 01/28/2021] [Revised: 04/13/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Space is a resource that is constantly being depleted, especially in mega-cities. Underground workspaces (UGS) are increasingly being included in urban plans and have emerged as an essential component of vertical cities. While progress had been made on the engineering aspects associated with the development of high-quality UGS, public attitudes toward UGS as work environments (ie, the public's design concerns with UGS) are relatively unknown. Here, we present the first large-scale study examining preferences and attitudes toward UGS, surveying close to 2000 participants from four cities in three continents (Singapore, Shanghai, London, and Montreal). Contrary to previous beliefs, air quality (and not lack of windows) is the major concern of prospective occupants. Windows, temperature, and lighting emerged as additional important building performance aspects for UGS. Early adopters (ie, individuals more willing to accept UGS and thus more likely to be the first occupants) across all cities prioritized air quality. Present results suggest that (perceived) air quality is a key building performance aspect for UGS that needs to be communicated to prospective occupants as this will improve their attitudes and views toward UGS. This study highlights the importance of indoor air quality for the public.
Collapse
Affiliation(s)
- Hui Shan Yap
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
- Culture Science Innovations, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- Decision, Environmental and Organizational Neuroscience Lab, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
| | - Adam C Roberts
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
- Culture Science Innovations, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- Decision, Environmental and Organizational Neuroscience Lab, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- ETH Zurich, Future Resilient Systems, Singapore-ETH Centre, Singapore
| | - Chengwen Luo
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
| | - Zheng Tan
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
- Department of Building and Real Estate, The Hong Kong Polytechnic University, Hong Kong, China
| | - Eun Hee Lee
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
- Culture Science Innovations, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- Decision, Environmental and Organizational Neuroscience Lab, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- School of Psychology, University of Nottingham, Malaysia, Malaysia
| | - Thuan-Quoc Thach
- Center for Population Health Sciences, Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore, Singapore
| | - Kian Woon Kwok
- School of Social Sciences, Nanyang Technological University, Singapore, Singapore
| | - Josip Car
- Center for Population Health Sciences, Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore, Singapore
- Department of Primary Care and Public Health, School of Public Health, Imperial College London, London, England
| | - Chee-Kiong Soh
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, Singapore
- School of Civil Engineering, Southeast University, Nanjing, China
| | - George Christopoulos
- Culture Science Innovations, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- Decision, Environmental and Organizational Neuroscience Lab, Nanyang Business School, Nanyang Technological University, Singapore, Singapore
- Academy of Neuroscience for Architecture (ANFA), San Diego, CA, USA
| |
Collapse
|
9
|
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104215] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
10
|
Ross CF, Surette VA, Bernhard CB, Smith-Simpson S, Lee J, Russell CG, Keast R. Development and application of specific questions to classify a child as food texture sensitive. J Texture Stud 2021; 53:3-17. [PMID: 34435671 DOI: 10.1111/jtxs.12627] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 07/30/2021] [Accepted: 08/05/2021] [Indexed: 11/26/2022]
Abstract
Understanding food texture sensitivity in children is important in guiding food selection. The objective of this work was to develop a short questionnaire that could be completed by parents in nonclinical settings to provide a categorization for food texture sensitivity in children. This study evaluated the distribution of children as texture sensitive (TS) or non-texture sensitive (NTS) and the predictive validity of these questions to explain rejection of specific food textures. Three sets of survey data were examined, including data from a home-use test (HUT) in children with and without Down syndrome (DS), and lingual tactile sensitivity measured by grating orientation task (GOT). From three parent-completed surveys, the use of the questionnaire yielded a similar distribution of children in the TS category (16-22%) as previously reported. TS children (4-36 months) were more likely to reject specific food textures, including chewy, hard, lumpy, and "tough meat" (p < .05). A higher percentage of children with a diagnosis of DS were TS (36.9%). Children who were TS showed increased negative behaviors to foods and ate less than NTS children. In older children (5-12 years), TS children were fussier than NTS children (p < .001). Lingual tactile sensitivity was not significantly different by TS/NTS categorization (p = .458). This study demonstrated that the use of these five questions specific to food texture provides a useful tool in categorizing a child as TS/NTS, with this information being useful in selecting preferred food textures. Future studies involving these TS questions should perform psychometric assessments and measures of criterion validity using other questionnaires.
Collapse
Affiliation(s)
- Carolyn F Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Victoria A Surette
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Charles B Bernhard
- School of Food Science, Washington State University, Pullman, Washington, USA
| | | | - Jookyeong Lee
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia
| | - Catherine G Russell
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia
| |
Collapse
|
11
|
Liu J, Bech AC, Stolzenbach Waehrens S, Bredie WL. Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Appiani M, Rabitti NS, Methven L, Cattaneo C, Laureati M. Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges. Foods 2020; 9:E1594. [PMID: 33153020 PMCID: PMC7694000 DOI: 10.3390/foods9111594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 11/16/2022] Open
Abstract
Few methodological approaches have been developed to measure lingual tactile sensitivity, and little information exists about the comparison between children and adults. The aims of the study were to: verify the cognitive and perceptive suitability of Von Frey filaments and a gratings orientation test in children of different ages; compare lingual tactile sensitivity between children and adults; investigate the relationships between lingual tactile sensitivity, preference and consumption of foods with different textures and level of food neophobia. One hundred and forty-seven children aged 6-13 years and their parents participated in the study, in addition to a separate sample of seventy adults. Participants filled in questionnaires, and lingual tactile sensitivity was evaluated through filaments and gratings. Results showed that gratings evaluation was more difficult than filaments assessment but enabled a better separation of participants according to their performance than filaments. R-indices from filaments were not correlated with those of gratings, suggesting that the tools measure different dimensions of lingual tactile sensitivity. No differences were found in lingual tactile sensitivity between children and adults, nor between children of different ages. Food neophobia was negatively associated with preferences of hard foods in children. Although a multifactor analysis concluded that neither texture preferences nor food consumption were strongly correlated with lingual tactile sensitivity, there was a weak but significant positive correlation between lingual tactile sensitivity to the finest Von Frey filament and food neophobia in the youngest age group, indicating that children with higher levels of food neophobia are more sensitive to oral tactile stimuli. Suitable child-friendly adaptations for the assessment of lingual sensitivity in children are discussed.
Collapse
Affiliation(s)
- Marta Appiani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Noemi Sofia Rabitti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK;
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| |
Collapse
|
13
|
Luckett CR, Burns SL, Jenkinson L. Estimates of relative acceptability from paired preference tests. J SENS STUD 2020. [DOI: 10.1111/joss.12593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Curtis R. Luckett
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Sara L. Burns
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Lindsay Jenkinson
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| |
Collapse
|
14
|
|
15
|
Affiliation(s)
- Jian Bi
- Sensometrics Research and Service Richmond Virginia USA
| | - Michael O'Mahony
- Davis Sensory Institute Davis California USA
- Department of Food Science and TechnologyUniversity of California Davis California USA
| |
Collapse
|
16
|
Kim IA, Cho HY, Hautus MJ, Lee HS. Exploration of a new consumer test method based on metacognitive certainty. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
Cattaneo C, Liu J, Bech AC, Pagliarini E, Bredie WL. Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103803] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
18
|
Zhang M, Zhang L, Liu H. A New Comprehensive Index for Evaluating the Quality of Infant Formula under the Framework of Chinese Food Standards. Curr Bioinform 2019. [DOI: 10.2174/1574893614666190409111504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Objective:
We proposed a new comprehensive index, the food quality index (FQI), to
effectively evaluate food quality.
Methods:
The food quality index is based on chemical and biological indicators of the Chinese
food standards framework. We evaluated the limit value regulations for infant formula standards
and then established a comprehensive index and grading standard. Finally, we applied the index to
evaluate data obtained from the Shenyang Product Quality Supervision and Inspection Institute.
Results:
The results showed that the quality of older infant and young children formula (OF) was
good, and the infant formula (IF) was acceptable.
Conclusion:
The quality of OF was observably higher than that of IF, and they were significantly
different with a p-value < 0.01. The most influencing factor of the IF and OF was minerals, followed
by major components, optional ingredients, vitamins, and pathogenic bacteria had no effect.
In IF, The number of the main influencing single indicators were 36 and 20 in IF and OF, respectively.
Statistical analysis showed that index values of vitamins in the two kinds of milk powders
were significantly different, with a p-value < 0.01. Optional ingredients were significantly correlated,
with a p-value < 0.05.
Collapse
Affiliation(s)
- Ming Zhang
- School of Life Sciences, Liaoning University, Shenyang, China
| | - Li Zhang
- School of Life Sciences, Liaoning University, Shenyang, China
| | - Hongsheng Liu
- School of Life Sciences, Liaoning University, Shenyang, China
| |
Collapse
|
19
|
Bautista-Gallego J, Rodríguez-Gómez F, Romero-Gil V, Benítez-Cabello A, Arroyo-López FN, Garrido-Fernández A. Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride. Front Nutr 2018; 5:102. [PMID: 30416999 PMCID: PMC6213799 DOI: 10.3389/fnut.2018.00102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 10/08/2018] [Indexed: 11/23/2022] Open
Abstract
The work assays the use of various concentrations of ZnCl2 (0.0-0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption.
Collapse
Affiliation(s)
- Joaquin Bautista-Gallego
- Food Biotechnology Department, Agencia Estatal Consejo Superior de Investigaciones Científicas, Instituto de la Grasa, Campus Universitario Pablo de Olavide, Seville, Spain
| | | | | | | | | | | |
Collapse
|
20
|
An empirical examination of the conceptualization of companion animals. BMC Psychol 2018; 6:15. [PMID: 29724234 PMCID: PMC5934865 DOI: 10.1186/s40359-018-0228-1] [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: 10/17/2017] [Accepted: 03/26/2018] [Indexed: 11/16/2022] Open
Abstract
Background The extensive keeping of companion animals and the substantial monetary amount we spend on these animals indicate that they are highly valued. Although the benefits humans derive from keeping cats and dogs have been extensively studied, how we conceptualize these animals has received limited attention. How people conceptualize cats and dogs is important as it influences human behavior and the well-being of humans as well as animals. The objective of this paper was to examine the conceptual meaning of dogs and cats and the relative importance of meanings assigned to these species. Methods Based on a Swedish on-line survey (n = 2028) the free-elicitation method was used to measure the salience of conceptualizations for dogs and cats as this method measures the accessibility of the focal object in people’s memory. An R-index approach was used to analyze the importance and dominance of attributes on the premise that the order in which attributes were listed by respondents reflects their relative importance. The sum of the choice probability was used to evaluate the stochastic rank order of attributes and Somers’ D was used to examine difference in rankings between groups of respondents. Results For dogs, human well-being in terms of emotional and social support, and emotional attachment (friendship, love, companionship, joy and loyalty) were found to be most important while elements related to the animals themselves (e.g. personality of the animal) were found to be less important. For cats, personality of the animal was along with love found to be most important. The results were largely consistent across different types of households. Conclusions The results provide information on the relative importance of salient attributes and thus indicate which attributes that are important to consider, for example, when analyzing human-animal interaction, animal welfare, human health and subjective-well-being, or the economic value of cats and dogs. Electronic supplementary material The online version of this article (10.1186/s40359-018-0228-1) contains supplementary material, which is available to authorized users.
Collapse
|
21
|
Abstract
The spontaneous fermentation of butter produces a highly fragrant product called smen. The short chain fatty acids (C4 to C10) have been traditionally considered the main aromas of this product but our work on the volatile fraction characterisation using SPME GC/MS showed that other products may also be important. Indeed, 183 different volatile compounds were detected belonging mainly to carboxylic acids, esters, ketones, nitrogen compounds and terpenes. However, only 19 compounds were common to more than 50% of the samples. These include short chain fatty acids (C4 to C10), their esters and short chain methylketones (C5 to C11). Despite their high levels in all samples, the amounts of C4 to C10 free fatty acids could not explain the differences in preparation and consumer appreciation of the samples. In contrast, the levels and nature of some methylketones and esters, particularly butanoic and hexanoic ethyl esters and 2-pentanone, seem to better reflect the effects of salt, thyme, acidity and consumer preferences.
Collapse
|
22
|
Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.08.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
23
|
Feng Y, O'Mahony M. Comparison between American and Chinese consumers in the use of verbal and numerical 9-point hedonic scales and R-Index ranking for food and personal products. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
24
|
Kim IA, Hopkinson A, van Hout D, Lee HS. A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude ( d ′ A ) for profiling consumers’ product usage experience based on Signal Detection Theory. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
25
|
Kim IA, Hopkinson A, van Hout D, Lee HS. A novel two-step rating-based ‘double-faced applicability’ test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
26
|
Díaz-Vela J, Totosaus A, Escalona-Buendía HB, Pérez-Chabela ML. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. Journal of Food Science and Technology 2017; 54:379-385. [PMID: 28242937 DOI: 10.1007/s13197-016-2473-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2016] [Accepted: 12/29/2016] [Indexed: 10/20/2022]
Abstract
The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.
Collapse
Affiliation(s)
- Juan Díaz-Vela
- Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 86, 09340 Mexico City, Mexico
| | - Alfonso Totosaus
- Food Science Lab & Pilot Plant, Tecnologico Estudios Superiores Ecatepec, Av Tecnologico esq. Av. Central, 55210 Ecatepec, Mexico
| | - Héctor B Escalona-Buendía
- Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 86, 09340 Mexico City, Mexico
| | - M Lourdes Pérez-Chabela
- Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 86, 09340 Mexico City, Mexico
| |
Collapse
|
27
|
Donovan JD, Lee SY, Lee Y. R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method. J Food Sci 2016; 81:S2252-7. [DOI: 10.1111/1750-3841.13415] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/14/2016] [Accepted: 07/13/2016] [Indexed: 11/30/2022]
Affiliation(s)
| | - Soo-Yeun Lee
- The Univ. of Illinois at Urbana-Champaign; Champaign IL U.S.A
| | - Youngsoo Lee
- The Univ. of Illinois at Urbana-Champaign; Champaign IL U.S.A
| |
Collapse
|
28
|
Affiliation(s)
- Jian Bi
- Sensometrics Research and Service; Richmond VA
| | | |
Collapse
|
29
|
Wichchukit S, O'Mahony M. The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2167-2178. [PMID: 25378223 DOI: 10.1002/jsfa.6993] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 10/30/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
The 9-point hedonic scale has been used routinely in food science, the same way for 60 years. Now, with advances in technology, data from the scale are being used for more and more complex programs for statistical analysis and modeling. Accordingly, it is worth reconsidering the presentation protocols and the analyses associated with the scale, as well as some alternatives. How the brain generates numbers and the types of numbers it generates has relevance for the choice of measurement protocols. There are alternatives to the generally used serial monadic protocol, which can be more suitable. Traditionally, the 'words' on the 9-point hedonic scale are reassigned as 'numbers', while other '9-point hedonic scales' are purely numerical; the two are not interchangeable. Parametric statistical analysis of scaling data is examined critically and alternatives discussed. The potential of a promising alternative to scaling itself, simple ranking with a hedonic R-Index signal detection analysis, is explored in comparison with the 9-point hedonic scale.
Collapse
Affiliation(s)
- Sukanya Wichchukit
- Department of Food Engineering, Kasetsart University, Kampheang Saen, Nakorn-pathom, Thailand
- Center of Excellence in Agricultural and Food Machinery, Kasetsart University, Thailand
| | - Michael O'Mahony
- Department of Food Science & Technology, University of California, Davis, California, USA
| |
Collapse
|
30
|
Martín-Guerrero TL, Rosas JM, Paredes-Olay C, Ramos-Álvarez MM. Psychophysical Curves for Tasting Based on A Dissociation Model. J SENS STUD 2015. [DOI: 10.1111/joss.12153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Juan M. Rosas
- Department of Psychology; University of Jaén; Jaén Spain
| | | | | |
Collapse
|
31
|
Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1670-1677. [PMID: 25131513 DOI: 10.1002/jsfa.6870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl2 addition (0-1 g L(-1) ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
Collapse
Affiliation(s)
- Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Avda\Padre García Tejero, n° 4, 41012, Seville, Spain
| | | | | | | | | |
Collapse
|
32
|
Scientific Opinion on the safety and efficacy of XTRACT® Evolution‐B, Code X60‐6930 (carvacrol, cinnamaldehyde and capsicum oleoresin), as a feed additive for chickens for fattening. EFSA J 2015. [DOI: 10.2903/j.efsa.2015.4011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
33
|
Buttara M, Intarapichet KO, Cadwallader KR. Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
34
|
Lagerkvist CJ, Berthelsen T, Sundström K, Johansson H. Country of origin or EU/non-EU labelling of beef? Comparing structural reliability and validity of discrete choice experiments for measurement of consumer preferences for origin and extrinsic quality cues. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.12.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
35
|
Ennis JM, Rousseau B, Ennis DM. Sensory Difference Tests as Measurement Instruments: a Review of Recent Advances. J SENS STUD 2014. [DOI: 10.1111/joss.12086] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- John M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23235
| | | | - Daniel M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23235
| |
Collapse
|
36
|
Varela P, Beltrán J, Fiszman S. An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.03.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
37
|
|
38
|
Consumer preferences for food labelling attributes: Comparing direct ranking and best–worst scaling for measurement of attribute importance, preference intensity and attribute dominance. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.02.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
39
|
Nachtsheim R, Schlich E. The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
40
|
|
41
|
Kim MA, Chae JE, van Hout D, Lee HS. Discriminations of the A–Not A difference test improved when “A” was familiarized using a brand image. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.06.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
42
|
CLIFF MARGARET, BANSAL MOHIT, STANICH KAREEN, USHER KEVIN. COMPARISON OF NEW AND EXISTING THRESHOLD METHODS FOR EVALUATING SULFUR COMPOUNDS IN DIFFERENT BASE WINES. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00335.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
43
|
Santosa M, Hautus M, O’Mahony M. ROC curve analysis to determine effects of repetition on the criteria for same–different and A Not-A tests. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
44
|
Wichchukit S, O'Mahony M. A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing. J Food Sci 2010; 75:R183-93. [PMID: 21535617 PMCID: PMC3033516 DOI: 10.1111/j.1750-3841.2010.01863.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This article reviews a beneficial effect of technology transfer from Electrical Engineering to Food Sensory Science. Specifically, it reviews the recent adoption in Food Sensory Science of the receiver operating characteristic (ROC) curve, a tool that is incorporated in the theory of signal detection. Its use allows the information processing that takes place in the brain during sensory difference testing to be studied and understood. The review deals with how Signal Detection Theory, also called Thurstonian modeling, led to the adoption of a more sophisticated way of analyzing the data from sensory difference tests, by introducing the signal-to-noise ratio, d', as a fundamental measure of perceived small sensory differences. Generally, the method of computation of d' is a simple matter for some of the better known difference tests like the triangle, duo-trio and 2-AFC. However, there are occasions when these tests are not appropriate and other tests like the same-different and the A Not-A test are more suitable. Yet, for these, it is necessary to understand how the brain processes information during the test before d' can be computed. It is for this task that the ROC curve has a particular use.
Collapse
Affiliation(s)
- Sukanya Wichchukit
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
| | - Michael O'Mahony
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
| |
Collapse
|
45
|
Rymer C, Givens DI. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1628-1633. [PMID: 20564453 DOI: 10.1002/jsfa.3991] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Enriching poultry meat with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) can increase low population intakes of LC n-3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n-3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg(-1)) 0, 9 or 18 LC n-3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD-alpha-tocopherol acetate kg(-1) (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R-index (reheated). RESULTS LC n-3 PUFA content (mg kg(-1) meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. CONCLUSION Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration.
Collapse
Affiliation(s)
- Caroline Rymer
- Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, University of Reading, Reading, UK.
| | | |
Collapse
|
46
|
Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2009.10.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|