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1. Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine

Author:
Fayad, Syntia; Cretin, Blandine N.; Marchal, Axel
Source:
Food chemistry 2020 v.311 pp. 125881
ISSN:
0308-8146
Subject:
sweetness,   etc   ; bitterness; grapes; red wines; sourness; sweeteners;     Show all 6 Subjects
Abstract:
... The quality of a wine largely depends on the balance between its sourness, bitterness and sweetness. Recently, epi-dihydrophaseic acid-3′-O-β-glucopyranoside (epi-DPA-G) and astilbin, two molecules obtained from grapes, have been shown to contribute notably to the sweet taste of dry wines. To study the parameters likely to affect their concentration, a new method was developed and optimized by LC– ...
DOI:
10.1016/j.foodchem.2019.125881

2. Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners

Author:
Ko, Won-Whi; Kim, Seong-Bo; Chung, Seo-Jin
Source:
Food quality and preference 2020 v.79 pp. 103753
ISSN:
0950-3293
Subject:
sweetness,   etc   ; psicose; reference standards; sucralose; sucrose;     Show all 5 Subjects
Abstract:
... The main objective of the present study was to determine the effect of the concentration range of sweetener on the accuracy of sweetness potency, defined as the ratio of target sweetener and sucrose concentrations at equivalent sweetness intensity level (Wee, Tan, & Forde, 2018), measurement. Attempts were made to measure the sweetness potencies of two bulk sweeteners (powder allulose and liquefie ...
DOI:
10.1016/j.foodqual.2019.103753

3. Seeing sweet and choosing sour: Compensatory effects of typeface on consumers’ choice behavior

Author:
Rolschau, Kristian; Janice Wang, Qian; Otterbring, Tobias
Source:
Food quality and preference 2020 v.85 pp. 103964
ISSN:
0950-3293
Subject:
sweetness,   etc   ; beers; consumer preferences; consumers (people); sourness; taste;     Show all 6 Subjects
Abstract:
... The present research included two field studies investigating, firstly, the effects of round and angular typefaces on taste expectations and, secondly, how such expectations may have downstream effects on naturalistic consumer choice. A taste experiment conducted at a science festival asked participants (N = 125) to rate the expected and actual sweetness and sourness of beer served from plastic cu ...
DOI:
10.1016/j.foodqual.2020.103964

4. The (bitter) sweet taste of nudge effectiveness: The role of habits in a portion size nudge, a proof of concept study

Author:
Venema, Tina A.G.; Kroese, Floor M.; Verplanken, Bas; de Ridder, Denise T.D.
Source:
Appetite 2020 v.151 pp. 104699
ISSN:
0195-6663
Subject:
sweetness,   etc   ; obesity; portion size; sugars; t-test; tea;     Show all 6 Subjects
Abstract:
... Seemingly insignificant daily practices, such as sugar usage in tea, can have a great accumulated impact on societal issues, such as obesity. That is why these behaviours are often the target of nudge interventions. However, when these behaviours are performed frequently they may turn into habits that are difficult to change. The aim of the current study was to investigate whether a portion size n ...
DOI:
10.1016/j.appet.2020.104699

5. Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Author:
Silva, Ramon; Rocha, Ramon S.; Guimarães, Jonas T.; Balthazar, Celso F.; Hugo Scudino,; Ramos, Gustavo Luís P.A.; Pimentel, Tatiana C.; Silva, Marcia C.; Henrique F. Silva, Paulo; Duarte, Maria Carmela K.H.; Freitas, Mônica Q.; Cruz, Adriano G.; Esmerino, Erick. A.
Source:
Food research international 2020 v.134 pp. 109217
ISSN:
0963-9969
Subject:
sweetness,   etc   ; bitterness; electric field; milk; odors; ohmic heating; sensory evaluation;     Show all 7 Subjects
Abstract:
... This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm⁻¹, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the senso ...
DOI:
10.1016/j.foodres.2020.109217

6. Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee

Author:
Sousa, Maísa M.M. de; Carvalho, Fabiana M.; Pereira, Rosemary G.F.A.
Source:
Food quality and preference 2020 v.83 pp. 103902
ISSN:
0950-3293
Subject:
sweetness,   etc   ; acidity; color; consumer attitudes; hedonic scales; multivariate analysis; packaging;     Show all 7 Subjects
Abstract:
... Packaging plays an important role on attracting the consumers’ attention and creating hedonic and sensory expectations, which may affect actual product experience. The present study aimed at investigating whether the colour and/or shape of design elements of packaging labels would influence sensory and hedonic judgments of specialty coffee by amateur consumers. Participants (n = 174) first evaluat ...
DOI:
10.1016/j.foodqual.2020.103902

7. The perceived sweetness and price of bottled drinks’ silhouettes

Author:
Arboleda, Ana M.; Arce-Lopera, Carlos
Source:
Food quality and preference 2020 v.82 pp. 103867
ISSN:
0950-3293
Subject:
sweetness,   etc   ; bottles; consumer attitudes; prices; soft drinks; variance;     Show all 6 Subjects
Abstract:
... This research supports the cross-modal correspondence between the shape of the bottle and consumers’ perception of sweetness and price using physical measures of beverage bottles. Images that add visual weight to the lower section of a package increase the perception of attributes associated with sweetness. In terms of price, the shape of the bottle is informative about its volume, which is the cu ...
DOI:
10.1016/j.foodqual.2019.103867

8. The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beer

Author:
Blackmore, Helena; Hidrio, Claire; Godineau, Philippe; Yeomans, Martin R.
Source:
Food quality and preference 2020 v.81 pp. 103855
ISSN:
0950-3293
Subject:
sweetness,   etc   ; alcohols; beers; bitterness; color; consumer attitudes; sensation;     Show all 7 Subjects
Abstract:
... While the demand for non-alcoholic beer has increased, consumers often complain about its inferior sensory characteristics. As expectations mediate the effect of extrinsic product cues on sensory perception, we could utilise these cues to improve consumers’ experience of such products. The current study, comprising four repeated measures experiments, investigated the role of extrinsic cues in gene ...
DOI:
10.1016/j.foodqual.2019.103855

9. Tasting names: Systematic investigations of taste-speech sounds associations

Author:
Motoki, Kosuke; Saito, Toshiki; Park, Jaewoo; Velasco, Carlos; Spence, Charles; Sugiura, Motoaki
Source:
Food quality and preference 2020 v.80 pp. 103801
ISSN:
0950-3293
Subject:
sweetness,   etc   ; bitterness; food industry; saltiness; sourness; speech; taste;     Show all 7 Subjects
Abstract:
... Product names can be developed to effectively convey specific sensory attributes to the consumer. Most of the previous research on crossmodal correspondences has shown that people selectively associate words (e.g., ‘Maluma’, ‘Takete’) with taste attributes. To provide practical insights for naming new products in the food industry, it is important to obtain a more nuanced understanding concerning ...
DOI:
10.1016/j.foodqual.2019.103801

10. Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

Author:
Bouysset, Cédric; Belloir, Christine; Antonczak, Serge; Briand, Loïc; Fiorucci, Sébastien
Source:
Food chemistry 2020 v.324 pp. 126864
ISSN:
0308-8146
Subject:
sweetness,   etc   ; artificial intelligence; computer simulation; food industry; lignans; models; sugars; taste receptors;     Show all 8 Subjects
Abstract:
... Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functio ...
DOI:
10.1016/j.foodchem.2020.126864

11. Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Author:
Luzzi, Giuseppina; Steffens, Marco; Clawin‐Rädecker, Ingrid; Hoffmann, Wolfgang; Franz, Charles M A P; Fritsche, Jan; Lorenzen, Peter Chr
Source:
International journal of dairy technology 2020 v.73 no.3 pp. 502-512
ISSN:
1364-727X
Subject:
sweetness,   etc   ; cultured milk starters; glucose; hydrolysis; isomerases; isomerization; lactose; milk; puddings; sugar content; yogurt;     Show all 11 Subjects
Abstract:
... Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzyma ...
DOI:
10.1111/1471-0307.12681

12. Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

Author:
Wongthahan, Peerapong; Sae‐Eaw, Amporn; Prinyawiwatkul, Witoon
Source:
International journal of food science & technology 2020 v.55 no.7 pp. 2841-2850
ISSN:
0950-5423
Subject:
sweetness,   etc   ; chefs; color; consumer attitudes; odors; physicochemical properties; saltiness; soy sauce; umami;     Show all 9 Subjects
Abstract:
... This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free‐sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark b ...
DOI:
10.1111/ijfs.14538

13. Optimization of ingredients and processing time for the development of functional dairy dessert (Kheer)

Author:
Pahwa, Akanksha; Khamrui, Kaushik
Source:
Journal of food processing and preservation 2020 v.44 no.6 pp. e14451
ISSN:
0145-8892
Subject:
sweetness,   etc   ; color; cooking; desserts; ingredients; mechanization; milk; processing time; stickiness; sugars;     Show all 10 Subjects
Abstract:
... In this study, Central Composite Rotatable Design was applied for the estimation of combined effect of cooking time (25–30 min) and ingredient levels viz., as milk (70–80 parts), vermicelli (5–7 parts) and sugar (8–10 parts) level on color and sensorial properties of oat–semolina vermicelli kheer (concentrated dairy dessert with non‐dairy ingredients). The addition of oat–semolina‐based vermicelli ...
DOI:
10.1111/jfpp.14451

14. Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

Author:
Batali, Mackenzie E; Frost, Scott C; Lebrilla, Carlito B; Ristenpart, William D; Guinard, Jean‐Xavier
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 2953-2962
ISSN:
0022-5142
Subject:
sweetness,   etc   ; brewing; fractionation; mass spectrometry; odors; sensory evaluation; spent coffee grounds; taste; total dissolved solids;     Show all 9 Subjects
Abstract:
... BACKGROUND: The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS: ...
DOI:
10.1002/jsfa.10323

15. Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

Author:
Batali, Mackenzie E; Frost, Scott C; Lebrilla, Carlito B; Ristenpart, William D; Guinard, Jean‐Xavier
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 2953-2962
ISSN:
0022-5142
Subject:
sweetness,   etc   ; brewing; fractionation; mass spectrometry; odors; sensory evaluation; spent coffee grounds; taste; total dissolved solids;     Show all 9 Subjects
Abstract:
... BACKGROUND: The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS: ...
DOI:
10.1002/jsfa.10323

16. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

Author:
Zhang, M.T.; Jo, Y.; Lopetcharat, K.; Drake, M.A.
Source:
Journal of dairy science 2020 v.103 no.4 pp. 3107-3124
ISSN:
0022-0302
Subject:
sweetness,   etc   ; astringency; beverages; bitterness; cardboard; consumer acceptance; consumer attitudes; mixing; mouthfeel; multivariate analysis; viscosity; whey protein;     Show all 12 Subjects
Abstract:
... Ready-to-mix (RTM) whey protein beverages are an expanding product category, and sensory properties strongly affect consumer acceptance and purchase intent. Because consumers themselves prepare RTM whey protein beverages, understanding possible gaps between central location test (CLT) and home usage test (HUT) results is critical. The objectives of this study were to compare results obtained from ...
DOI:
10.3168/jds.2019-17260

17. Does MRI Acoustic Noise Affect Chemosensory Perception?

Author:
Havermans, Remco C.; Hendriks, Anouk E. M.
Source:
Chemosensory perception 2020 v.13 no.1 pp. 11-18
ISSN:
1936-5802
Subject:
sweetness,   etc   ; acoustics; foods; magnetic resonance imaging; savory; sensory evaluation; smell; taste;     Show all 8 Subjects
Abstract:
... INTRODUCTION: Sounds can affect food and flavor perception. For example, loud noise can affect taste perception. In the present study, we examined whether exposure to ~ 80-dB magnetic resonance imaging (MRI) acoustic noise affects taste perception. METHODS: Participants (N = 27) came to the lab twice for a taste test, a smell test, and evaluating sweet and savory food items: once when continuously ...
DOI:
10.1007/s12078-019-09257-9

18. Strategies to compensate for undesired gritty sensations in foods

Author:
Santagiuliana, Marco; Broers, Layla; Marigómez, Inés Sampedro; Stieger, Markus; Piqueras-Fiszman, Betina; Scholten, Elke
Source:
Food quality and preference 2020 v.81 pp. 103842
ISSN:
0950-3293
Subject:
sweetness,   etc   ; cellulose; consumer attitudes; gels; high protein foods; lipid content; microparticles; models; peaches; texture;     Show all 10 Subjects
Abstract:
... This study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5% w/w; average size: 263 µm) to quark (0% fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decr ...
DOI:
10.1016/j.foodqual.2019.103842

19. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Author:
Lesme, Hanna; Courcoux, Philippe; Alleaume, Clémence; Famelart, Marie-Hélène; Bouhallab, Saïd; Prost, Carole; Rannou, Cécile
Source:
Food quality and preference 2020 v.80 pp. 103789
ISSN:
0950-3293
Subject:
sweetness,   etc   ; case studies; experimental design; strawberries; taste; texture; whey protein; yogurt;     Show all 8 Subjects
Abstract:
... This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi ...
DOI:
10.1016/j.foodqual.2019.103789

20. Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

Author:
Riofrio‐Grijalva, Renata; Lago, Maider; Fabregat‐Amich, Paula; Guerrero, Jose; Cuesta, Alberto; Vázquez‐Araújo, Laura
Source:
Journal of sensory studies 2020 v.35 no.1 pp. e12549
ISSN:
0887-8250
Subject:
sweetness,   etc   ; bitterness; business enterprises; food packaging; packing houses; restaurants; sensation; vision disorders;     Show all 8 Subjects
Abstract:
... The sensation of touch can play an important role in generating expectations when coming into contact with the food packaging or the food itself, especially in people with visual impairment. The aim of the present study was to determine the relationship between some tactile sensations and the five basic tastes in visually impaired consumers. A check all that apply (CATA) test was adapted to explor ...
DOI:
10.1111/joss.12549