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Foods
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Sensory Methods for Food Shelf-Life
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Sensory Methods for Food Shelf-Life

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 11132

Special Issue Editors

Prof. Dr. Elena Torrieri

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, 80055 Napoli, Italy
Interests: food packaging design; active packaging; shelf life; modified atmosphere packaging; biopolymer coating and film
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rossella Di Monaco

E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy
Interests: sensory evaluation of food; new sensory methods; factors affecting consumer behavior of food; liking and consumer choice
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

During storage, several deteriorative reactions occur which limit the shelf-life of foods. It is widely known that for stable foods, shelf life depends on the decay of their sensory properties more than on microbiological or nutritional properties. Thus, in the last few years, several sensory methods have been used in order to predict the shelf-life of a food product. The most popular methodologies for sensory shelf-life estimation involve trained assessors which perform both descriptive and discriminant analyses, or consumers asked to perform a hedonic evaluation.

This Special Issue of Foods aims to collect both original research papers and reviews to expand knowledge in the field of sensory methodology to study shelf-life. Articles dealing with methodological and design issues are highly desirable and very welcome. The main topics we are interested in are the following: New methods for sensory shelf-life estimation; choice of consumers in shelf-life studies; freshness perception during shelf-life; sample preparation and conditioning for shelf-life evaluation; shelf-life prediction using sensory analysis; accelerated sensory shelf-life test; and correlation between sensory and instrumental parameters during shelf-life.

Prof. Dr. Elena Torrieri
Prof. Dr. Rossella Di Monaco
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • New sensory methods for shelf life
  • Consumer acceptance
  • Freshness perception
  • Modeling sensory shelf-life
  • Sensory and instrumental parameters during shelf life

Published Papers (2 papers)

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Research

12 pages, 977 KiB  
Article
Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material
by Maria Piochi, Giorgia Cabrino and Luisa Torri
Foods 2021, 10(7), 1551; https://doi.org/10.3390/foods10071551 - 5 Jul 2021
Cited by 8 | Viewed by 3645
Abstract
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in [...] Read more.
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils. Full article
(This article belongs to the Special Issue Sensory Methods for Food Shelf-Life)
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14 pages, 1005 KiB  
Article
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
by Lara Manzocco, Giulia Romano, Sonia Calligaris and Maria Cristina Nicoli
Foods 2020, 9(6), 749; https://doi.org/10.3390/foods9060749 - 5 Jun 2020
Cited by 20 | Viewed by 6415
Abstract
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence [...] Read more.
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market. Full article
(This article belongs to the Special Issue Sensory Methods for Food Shelf-Life)
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