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1. Cup colour influences consumers’ expectations and experience on tasting specialty coffee

Author:
Carvalho, Fabiana M.; Spence, Charles
Source:
Food quality and preference 2019 v.75 pp. 157-169
ISSN:
0950-3293
Subject:
sweetness,   etc   ; acidity; color; drinking; hedonic scales; taste;     Show all 6 Subjects
Abstract:
... The present study was designed to investigate the effect of the colour of the cup on sensory and hedonic judgments of specialty coffee by consumers. Altogether, 457 participants took part in one of three experiments. Crossmodal correspondences between the colour of the cup (i.e., an extrinsic cue) and the taste profile of the coffee served (i.e., the contents) were manipulated. Congruent and incon ...
DOI:
10.1016/j.foodqual.2019.03.001

2. The role of typeface curvilinearity on taste expectations and perception

Author:
Velasco, Carlos; Hyndman, Sarah; Spence, Charles
Source:
International journal of gastronomy and food science 2018 v.11 pp. 63-74
ISSN:
1878-450X
Subject:
sweetness,   etc   ; aesthetics; gastronomy; taste;     Show all 4 Subjects
Abstract:
... People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred features are matched with tastes such as bitter and sour instead. Given the range of visual aesthetic features that have been shown to be associated with typeface designs, it wou ...
DOI:
10.1016/j.ijgfs.2017.11.007

3. Combinations of graph invariants and attributes of simplified molecular input-line entry system (SMILES) to build up models for sweetness

Author:
Achary, P.G.R.; Toropova, A.P.; Toropov, A.A.
Source:
Food research international 2019 v.122 pp. 40-46
ISSN:
0963-9969
Subject:
sweetness,   etc   ; computer software; data collection; models; quantitative structure-activity relationships;     Show all 5 Subjects
Abstract:
... The quantitative structure – activity relationships (QSARs) for sweetness value (log S) were built with a dataset of 315 molecules; following a novel criterion of ‘Index of Ideality of Correlation(IIC)’ This criterion of IIC is available in the latest version of the CORAL software (www.insilico.eu/coral). The descriptor used in the model building for log S is a hybrid optimal descriptor; obtained ...
DOI:
10.1016/j.foodres.2019.03.067

4. ‘Shaping perceptions’: Exploring how the shape of transparent windows in packaging designs affects product evaluation

Author:
Simmonds, Gregory; Woods, Andy T.; Spence, Charles
Source:
Food quality and preference 2019 v.75 pp. 15-22
ISSN:
0950-3293
Subject:
sweetness,   etc   ; packaging; packaging materials; product evaluation; sourness; willingness to pay;     Show all 6 Subjects
Abstract:
... Much previous work has demonstrated that the shape of different design elements, when viewed in relation to food, can influence consumers’ evaluations, perceptions, and intentions regarding the food viewed. However, relatively few studies have focused specifically on packaging design and, to date, just one has considered the shape of transparent packaging, a prevalent feature of modern packaging d ...
DOI:
10.1016/j.foodqual.2019.02.003

5. Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage

Author:
Yang, Qian; Kraft, Micaela; Shen, Yuchi; MacFie, Hal; Ford, Rebecca
Source:
Food quality and preference 2019 v.75 pp. 133-144
ISSN:
0950-3293
Subject:
sweetness,   etc   ; cluster analysis; emotions; healthy diet; humans; iced tea; sucrose;     Show all 7 Subjects
Abstract:
... Humans are innately predisposed to enjoy sweetness. However, excessive sugar consumption has been linked to a range of health issues. In order to develop an effective strategy to provide customised products and promote healthy eating, it is important to understand individual variation in sweetness preference. This study investigated how both Sweet Liking Status and PROP Taster Status impact on lik ...
DOI:
10.1016/j.foodqual.2019.02.016

6. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

Author:
Mao, Yuezhong; Tian, Shiyi; Qin, Yumei; Han, Jianzhong
Source:
Food chemistry 2019 v.281 pp. 78-84
ISSN:
0308-8146
Subject:
sweetness,   etc   ; fructose; glucose; lactose; maltose; sensory evaluation; sucrose;     Show all 7 Subjects
Abstract:
... This study’s aim is to establish a new sensory sweetness definition and conversion method for five sugars. A “closed-type” question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose swe ...
DOI:
10.1016/j.foodchem.2018.12.049

7. Partial molar volumes and isentropic compressions of sugar alcohols in aqueous solutions from 15 °C to 40 °C at atmospheric pressure

Author:
Bernal, Pedro; Brown, Shanica; Mera, Mariela; Bouchibti, Yasmine
Source:
Food chemistry 2019 v.280 pp. 164-174
ISSN:
0308-8146
Subject:
sweetness,   etc   ; aqueous solutions; atmospheric pressure; erythritol; maltitol; sorbitol; temperature; xylitol;     Show all 8 Subjects
Abstract:
... Densities and sound speeds of aqueous solutions of Erythritol, Xylitol, Sorbitol, and Maltitol were measured at 15 °C, 25 °C, 40 °C, and 45 °C using a density and sound velocity meter (DSA 5000M). The results were used to calculate the apparent and standard molar volumes and compressions, the specific volumes and compressions, as well as the hydration numbers and their temperature dependence. The ...
DOI:
10.1016/j.foodchem.2018.11.120

8. Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati

Author:
Lin, Yi Hsuan Tiffany; Hamid, Nazimah; Shepherd, Daniel; Kantono, Kevin; Spence, Charles
Source:
Foods 2019 v.8 no.4
ISSN:
2304-8158
Subject:
sweetness,   etc   ; bitterness; chocolate; fast food restaurants; fast foods; mastication;     Show all 6 Subjects
Abstract:
... Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. ...
DOI:
10.3390/foods8040124

9. Oral carbohydrate sensing: Beyond sweet taste

Author:
Lim, Juyun; Pullicin, Alexa J.
Source:
Physiology & behavior 2019 v.202 pp. 14-25
ISSN:
0031-9384
Subject:
sweetness,   etc   ; diet; digestion; enzymes; foods; humans; hydrolysis; oligosaccharides; starch; taste;     Show all 10 Subjects
Abstract:
... Carbohydrates encompass a wide range of molecules, which can be classified into three groups: mono−/disaccharides (sugars), oligosaccharides, and polysaccharides. Despite all three classes of saccharides being naturally present in foods, research on the human gustatory responses to carbohydrates has focused almost exclusively on sugars, which elicit sweet taste. This review is intended to share re ...
DOI:
10.1016/j.physbeh.2019.01.021

10. Round Faces Are Associated with Sweet Foods: The Role of Crossmodal Correspondence in Social Perception

Author:
Motoki, Kosuke; Saito, Toshiki; Nouchi, Rui; Kawashima, Ryuta; Sugiura, Motoaki
Source:
Foods 2019 v.8 no.3
ISSN:
2304-8158
Subject:
sweetness,   etc   ; food choices; foods; markets; obesity; prediction; taste;     Show all 7 Subjects
Abstract:
... In retail settings, social perception of other peoples’ preferences is fundamental to successful interpersonal interactions (e.g., product recommendations, gift-giving). This type of perception must be made with little information, very often based solely on facial cues. Although people are capable of accurately predicting others’ preferences from facial cues, we do not yet know how su ...
DOI:
10.3390/foods8030103

11. Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea

Author:
Alexander, Lara; de Beer, Dalene; Muller, Magdalena; van der Rijst, Marieta; Joubert, Elizabeth
Source:
Food chemistry 2019 v.276 pp. 626-635
ISSN:
0308-8146
Subject:
sweetness,   etc   ; Cyclopia genistoides; benzophenones; bitterness; flavanones; glucosides; herbal tea; xanthone;     Show all 8 Subjects
Abstract:
... The bitter taste of Cyclopia genistoides infusions is unacceptable to consumers, who are used to the slightly sweet taste of the herbal teas produced from other Cyclopia species. Bitter taste intensities of crude phenolic fractions of a bitter hot water extract of C. genistoides were determined by a trained panel to identify the fraction contributing most to the bitter taste. Fractions, enriched i ...
DOI:
10.1016/j.foodchem.2018.10.030

12. Estimation of exposures to non-nutritive sweeteners from consumption of tabletop sweetener products: a review

Author:
Tennant, David R.
Source:
Food additives & contaminants 2019 v.36 no.3 pp. 359-365
ISSN:
1944-0057
Subject:
sweetness,   etc   ; liquids; models; nonnutritive sweeteners; portion size; sugars; surveys;     Show all 7 Subjects
Abstract:
... Reliable estimation of intake of non-nutritive sweeteners (NNS) from tabletop sweetener products (TTS) is complex. Some TTS contain more than one type of NNS and more importantly, there can be considerable formula variation between different types of TTS products; that is liquid, powder and tablet products. A survey of use levels (mg NNS/kg TTS retail product) confirmed wide variations and reflect ...
DOI:
10.1080/19440049.2019.1566784

13. Influences of visual attributes of food packaging on consumer preference and associations with taste and healthiness

Author:
Marques da Rosa, Valentina; Spence, Charles; Miletto Tonetto, Leandro
Source:
International journal of consumer studies 2019 v.43 no.2 pp. 210-217
ISSN:
1470-6423
Subject:
sweetness,   etc   ; color; consumer preferences; cookies; packaging; taste; willingness to pay;     Show all 7 Subjects
Abstract:
... Two experiments designed to investigate how the shape and colour of packaging, and product category, conjointly impact consumers’ product and packaging expectations are reported. In Experiment 1, the shape (rounded vs. angular) and visual appearance (greyscale, red‐to‐yellow and blue‐to‐green colour schemes) of the packaging were manipulated. Dependent measures were preference (willingness to purc ...
DOI:
10.1111/ijcs.12500

14. Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria

Author:
Iatridi, Vasiliki; Hayes, John E.; Yeomans, Martin R.
Source:
Nutrients 2019 v.11 no.1
ISSN:
2072-6643
Subject:
sweetness,   etc   ; cluster analysis; men; phenotype; sucrose; taste; young adults;     Show all 7 Subjects
Abstract:
... Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinc ...
DOI:
10.3390/nu11010129

15. On the localization of tastes and tasty products in 2D space

Author:
Velasco, Carlos; Adams, Carmen; Petit, Olivia; Spence, Charles
Source:
Food quality and preference 2019 v.71 pp. 438-446
ISSN:
0950-3293
Subject:
sweetness,   etc   ; beers; coffee (beverage); honey; sensory evaluation; taste;     Show all 6 Subjects
Abstract:
... People map different sensory stimuli, and words that describe/refer to those stimuli, onto spatial dimensions in a manner that is non-arbitrary. Here, we evaluate whether people also associate basic taste words and products with characteristic tastes with a distinctive location (e.g., upper right corner) or a more general direction (e.g., more right than left). Based on prior research on taste and ...
DOI:
10.1016/j.foodqual.2018.08.018

16. Tender food, tender hearts: The metaphorical mapping of hard-soft orosensory signals to interpersonal trust and prosocial tendencies

Author:
Cheon, Bobby K.; Tan, Kah Min; Lee, Li Ling
Source:
Food quality and preference 2019 v.71 pp. 242-249
ISSN:
0950-3293
Subject:
sweetness,   etc   ; cognition; food consumption; foods; heart; ingestion; social behavior;     Show all 7 Subjects
Abstract:
... Prior research has revealed that flavors (sweetness) may metaphorically influence social judgements and behaviors (interpersonal ‘sweetness’). Given the inherently social nature of eating, other food related sensory signals beyond flavor may be conceptually mapped to social cognition and behavior. Here we tested the hypothesis that oral processing of foods with soft (vs. hard) textures may metapho ...
DOI:
10.1016/j.foodqual.2018.07.006

17. Variation in thermally induced taste response across thermal tasters

Author:
Skinner, Martha; Eldeghaidy, Sally; Ford, Rebecca; Giesbrecht, Timo; Thomas, Anna; Francis, Susan; Hort, Joanne
Source:
Physiology & behavior 2018 v.188 pp. 67-78
ISSN:
0031-9384
Subject:
sweetness,   etc   ; cooling; phenotype; protocols; taste; temperature; tongue;     Show all 7 Subjects
Abstract:
... Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study to explore detailed differences in thermal taste responses across TTs. Using thermal taster status phenotyping, 37 TTs were recruited, and the tempora ...
DOI:
10.1016/j.physbeh.2018.01.017

18. Characterization of natural monatin isomers, a high intensity sweetener from the plant Sclerochiton ilicifolius from South Africa

Author:
Maharaj, V.J.; Moodley, N.; Vahrmeijer, H.
Source:
South African journal of botany 2018 v.115 pp. 37-43
ISSN:
0254-6299
Subject:
sweetness,   etc   ; bark; isomers; leaves; South Africa;     Show all 5 Subjects
Abstract:
... The objective was to establish the natural occurrence of the various isomers of monatin in extracts of Sclerochiton ilicifolius plant material harvested from different growing regions in South Africa. The natural occurrence of the 2S,4S isomer has been reported as well as the synthesis of the 2R,4R isomer. The 2R,4R is reported as the most intense sweetness however its natural occurrence has not b ...
DOI:
10.1016/j.sajb.2017.12.007

19. Influence of ethanol content on sweetness and bitterness perception in dry wines

Author:
Cretin, Blandine Neda; Dubourdieu, Denis; Marchal, Axel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 61-66
ISSN:
0023-6438
Subject:
sweetness,   etc   ; bitterness; ethanol; taste; white wines;     Show all 5 Subjects
Abstract:
... Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, the organoleptic impact of ethanol on wine remains largely ambiguous. Various sensory tests were carried out with a trained panel and the results were statistically analyzed. Tasti ...
DOI:
10.1016/j.lwt.2017.08.075

20. Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Author:
Doyennette, Marion; Aguayo-Mendoza, Monica G.; Williamson, Ann-Marie; Martins, Sara I.F.S.; Stieger, Markus
Source:
Food quality and preference 2019 v.78 pp. 103721
ISSN:
0950-3293
Subject:
sweetness,   etc   ; eating habits; firmness; hardness; ice cream; mastication; melting; odors; sensation; texture; tongue; video recording;     Show all 12 Subjects
Abstract:
... Little is known about the oral processing behaviour of ice creams for which the quantification of oral manipulations remains challenging. The impact of oral processing behaviour on dynamic sensory perception of ice creams has not been reported previously, although ice creams are anecdotally known to be consumed following different oral processing strategies. The aims of the study were (1) to compa ...
DOI:
10.1016/j.foodqual.2019.103721