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Park S, Lee CL, Oh J, Lim M, Chung SJ, Kwak HS. Online consumer testing beyond central location tests: A case study for brewed coffee. Food Res Int 2024; 187:114349. [PMID: 38763638 DOI: 10.1016/j.foodres.2024.114349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 04/05/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Due to the constraints of the COVID-19 pandemic, conducting sensory evaluations requiring direct interactions became challenging. In response, researchers have been motivated to devise non-face-to-face testing methods as alternatives. This study aimed to compare two non-face-to-face home-use tests (HUT) with the traditional face-to-face central location test (CLT). Both HUTs involved online recruitment and sample delivery to participants' homes. One HUT provided a written protocol with no direct interaction (contactless HUT; C-HUT), whereas the other included an online meeting with a researcher for live guidance (online HUT; O-HUT). Four coffee samples were evaluated on the basis of liking and sensory and emotional attributes. The comparison between CLT and O-HUT showed RV coefficients of 0.92, 0.93, and 0.98 (P < 0.05) for liking and sensory and emotional attributes, respectively. In addition, based on the RV coefficient, the CLT results showed a significantly greater similarity to those of O-HUT compared to those of C-HUT. The O-HUT also outperformed the C-HUT in its ability to significantly discriminate between samples. Hence, real-time interactions between researchers and participants, as facilitated by O-HUT, may be more suitable in certain scenarios compared to C-HUT, which relies solely on a written protocol. Overall, these findings suggest that C-HUT and O-HUT are suitable methods for collecting sensory data and overcoming geographic and face-to-face contact limitations, providing greater flexibility, and reducing the time and cost associated with traditional sensory evaluations.
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Affiliation(s)
- Seyeong Park
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Cho-Long Lee
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
| | - Jungmin Oh
- Enterprise Solution Research Center, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
| | - Manyoel Lim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea.
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Zhang D, Lao F, Pan X, Li J, Yuan L, Li M, Cai Y, Wu J. Enhancement effect of odor and multi-sensory superposition on sweetness. Compr Rev Food Sci Food Saf 2023; 22:4871-4889. [PMID: 37755237 DOI: 10.1111/1541-4337.13245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 08/26/2023] [Accepted: 09/04/2023] [Indexed: 09/28/2023]
Abstract
The impact of sugary foods on public health has contributed to the development of low-sugar and sugar-substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor-induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor-sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor-induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor-induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.
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Affiliation(s)
- Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Meilun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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Park S, Heo J, Oh J, Chung SJ, Sub Kwak H. Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test. Food Qual Prefer 2023; 109:104905. [PMID: 37274459 PMCID: PMC10232720 DOI: 10.1016/j.foodqual.2023.104905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 05/28/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
COVID-19 pandemic-related restrictions for approximately three years have heavily influenced sensory evaluations. People have become accustomed to working remotely and communicating online. This has led to opportunities in sensory testing paired with logistics systems and information technologies, resulting in a wide application of the home-use test (HUT), wherein panelists evaluate samples from their homes or other off-site locations. This study aimed to compare three sensory evaluation conditions: a central location test (CLT, n = 104), a HUT (n = 120), and a no-contact HUT (N-HUT, n = 111). We recruited participants via the local community website, delivered samples using a delivery service, and conducted sensory testing using a smartphone for the N-HUT. Participants were requested to report the acceptance ratings, sensory profiles, and emotion responses to four coffee samples. Some differences in the acceptance ratings might be due to the different attitudes participating in the evaluation. In the sensory profiling of the samples, multi-factor analysis (MFA) revealed highly similar sensory characteristics across the three types of tests. All RV coefficients (RVs) among the test conditions were above 0.93. The emotion responses to coffee samples were similar among test conditions based on the MFA with RV values greater than 0.84. In conclusion, we found that N-HUT produced similar results regarding the descriptions of sensory profiles and emotions, indicating that N-HUT is a suitable test method for collecting sensory data and overcoming CLT and HUT's regional limitations. Modern logistics systems and information technologies make it possible to conduct nationwide sensory evaluations without in-person contact or participant attendance at sensory testing facilities.
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Affiliation(s)
- Seyeong Park
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
| | - JeongAe Heo
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
| | - Jungmin Oh
- Enterprise Solution Research Center, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea
- KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea
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Erdem N, Taş NG, Kocadağlı T, Gökmen V. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies. Food Chem 2023; 425:136490. [PMID: 37276663 DOI: 10.1016/j.foodchem.2023.136490] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 05/05/2023] [Accepted: 05/28/2023] [Indexed: 06/07/2023]
Abstract
Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based approach is presented here to relate sweetness perception with sugar concentration for the first time. The model was tested by using sweetness perception data obtained from sensory analysis of biscuits (wholewheat flour, whey or hydrolysed pea protein, different sucrose forms, ethylvanillin, furaneol, phenylacetaldehyde) using a line scale and untrained panellists. Sweetness scores increased 56%, 59%, 41% by the addition of wholewheat flour, proteins, or aroma compounds at 17% sucrose containing biscuits, respectively. Wholewheat flour and proteins boosted Maillard reaction products imparting baked/caramel-like flavour. The Weibull model well fitted to the sweetness perception data with a sigmoidal curve and high predicting power. This approach allows to explain how much sugar reduction can be achieved to reach a targeted sweetness perception without performing further sensory analysis.
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Affiliation(s)
- Naz Erdem
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Neslihan Göncüoğlu Taş
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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Visalli M, Mahieu B, Dubois M, Schlich P. Hedonic valence of descriptive sensory terms as an indirect measure of liking: a preliminary study with red wines. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Romeo-Arroyo E, Mora M, Noguera-Artiaga L, Vázquez-Araújo L. Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception. Curr Res Food Sci 2023; 6:100432. [PMID: 36636724 PMCID: PMC9829690 DOI: 10.1016/j.crfs.2022.100432] [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: 08/01/2022] [Revised: 12/15/2022] [Accepted: 12/30/2022] [Indexed: 01/03/2023] Open
Abstract
Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general purpose of this study was to further investigate the perception of teas and butter cookies with and without aromatic congruence, deepening in sweetness perception. The experimental included: 1) a projective mapping test (30 semi-trained panelists) to group tea samples and choose representatives of each aromatic group; 2) the determination of the main volatile organic compounds using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GC-MS) to prove the aromatic congruence of the designed tea-cookie pairings; 3) a consumer study (n = 89) to assess liking, sweetness perception, of the single samples and pairings, and the pairing principles of the congruent and non-congruent parings. Results of the projective mapping showed that the tea samples could be grouped into 3 main categories by their herbal, fruity-sweet, and brown-sweet notes, results also supported by the GCMS data. Harmony was positively correlated to liking, and Balance and Similarity seemed to be related to aromatic "congruence", although all pairings were similarly liked. Sugar content was similar in all the cookie samples and pairings, but sweetness perception was significantly influenced by the aroma of the samples, being the samples and pairings made with spearmint the least sweet ones. Pairing a tea with sweet aromas with the spearmint cookie, independently of the kind of sweet aromatics (e.g.: coconut, almond, vanilla, fruity, tropical), seemed to slightly increase sweetness perception, although significant differences were not detected with other spearmint cookie pairings. Findings of the present research sum knowledge to the food pairing area, but further research is needed in recommending appropriate methodologies for pairing assessment, as well as the potential uses of driven pairings in specific food cultures.
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Affiliation(s)
- Elena Romeo-Arroyo
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
| | - María Mora
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University of Elche, Carretera de Beniel Km 3.2, Orihuela, 03312, Spain
| | - Laura Vázquez-Araújo
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
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Larrañaga‐Ayastuy E, Mora M, Romeo‐Arroyo E, Esteban E, Vázquez‐Araújo L. Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles. J SENS STUD 2022. [DOI: 10.1111/joss.12799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Eneko Larrañaga‐Ayastuy
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - María Mora
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Elena Romeo‐Arroyo
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Ekaitz Esteban
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Laura Vázquez‐Araújo
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
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Romeo-Arroyo E, Soria J, Mora M, Laport F, Moreno-Fernandez-de-Leceta A, Vázquez-Araújo L. Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor. SENSORS (BASEL, SWITZERLAND) 2022; 22:6787. [PMID: 36146136 PMCID: PMC9504051 DOI: 10.3390/s22186787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 06/16/2023]
Abstract
Using implicit responses to determine consumers' response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. During the present research, electroencephalography (EEG) responses and self-reported liking and emotions were collected on different stimuli (odor, taste, flavor samples) to better understand sweetness perception. Artificial intelligence analytics were used to classify the implicit responses, identifying decision trees to discriminate the stimuli by activated sensory system (odor/taste/flavor) and by nature of the stimuli ('sweet' vs. 'non-sweet' odors; 'sweet-taste', 'sweet-flavor', and 'non-sweet flavor'; and 'sweet stimuli' vs. 'non-sweet stimuli'). Significant differences were found among self-reported-liking of the stimuli and the emotions elicited by the stimuli, but no clear relationship was identified between explicit and implicit data. The present research sums interesting data for the EEG-linked research as well as for EEG data analysis, although much is still unknown about how to properly exploit implicit measurement technologies and their data.
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Affiliation(s)
- Elena Romeo-Arroyo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Javier Soria
- i3B, Ibermática Institute of Innovation, Gipuzkoa Technology Park, Paseo Mikeletegi, 5, 20009 Donostia-San Sebastián, Spain
| | - María Mora
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Francisco Laport
- CITIC Research Center, University of A Coruña, 15008 A Coruña, Spain
| | | | - Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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van der Sman R, Jurgens A, Smith A, Renzetti S. Universal strategy for sugar replacement in foods ? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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