The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively. Participants (n = 85) ate a meal with...
A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a va...
The negative impact that animal protein sources have on the environment is a critical world problem. Finding new acceptable alternatives is crucial. Nevertheless, numerous factors influence the decision to try an unknown food. By adopting a consumer...
The food industry faces growing challenges due to evolving consumer demands, requiring digital technologies to enhance sensory analysis. Innovations such as eye tracking, FaceReader, virtual reality (VR), augmented reality (AR), and artificial intell...
With increasing obesity rates and the daily overload of unhealthy food appeals, an important objective for advertising today is to promote healthy food consumption. According to previous research, sensory food advertisements referring to multiple sen...
The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; a...
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory...
Background and objectives: Food waste and unhealthy food choices contribute negatively to planetary health. Tackling this global concern and promoting sustainability require cross-disciplinary action. “Mottainai (‘What a Waste!’)&rd...
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their...
Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme...
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorg...
Due to their unusual textural properties and semblance, gel foods have been welcomed by consumers. In this study, we designed a novel gel food, that is, broth jellies that enclosed particular food dices (shrimp, chicken, and potatoes). Briefly, vario...
Background/Objectives: Food selectivity is a prevalent and challenging issue in childhood, particularly in children with autism spectrum disorder (ASD), which may result in restricted dietary patterns and nutrient deficiencies. This study aimed to id...
The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3...
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers’ preferences and requirements is still a challenge. In this work,...
In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristi...
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and e...
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to...
Globally, the consumption of foods containing probiotics has increased significantly due to their well-recognized health benefits, including the modulation of gut microbiota and immune function. However, despite strong scientific support, daily massi...
Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. T...
This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was...
Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little inform...
The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sour...
Background and objectives: Since the beginning of the 20th century, more than 75% of genetic diversity has been lost. As a result of this homogenization, thousands of cultivated and wild food plants are no longer used, although they have high nutriti...
Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum...
Nowadays, society is becoming increasingly committed to traveling by plane for work, tourism, and leisure in general. However, either due to internal, specific factors or to external determinants, like terrorism and climate changes, a growing number...
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper...
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory at...
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics o...
Background/Objectives: Introduction: Food selectivity is highly prevalent in children with autism spectrum disorder (ASD) and is associated with sensory hypersensitivity, particularly in oral, olfactory, and tactile domains. Although international ev...
Complexity has been studied in various areas of science, such as ecology and sensory science. One important aspect is the quantification of the complexity of a system. There exist a multitude of different approaches. One approach relates complexity t...
How can sensory and consumer research contribute to the sustainability of a food system [...]
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to it...
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic t...
Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced...
With the growing consumer demand for healthy diets and functional foods, the selection and optimization of food processing technologies have become critical factors for preserving nutritional value, enhancing sensory attributes, and extending shelf l...
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new...
The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability p...
Olfactory dysfunction often has severe consequences on patients’ quality of life. The most common complaint in these patients is their reduced enjoyment of food in both patients with olfactory loss and parosmia. How the different types of olfac...
Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry...
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ qu...
The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans. Because of societal changes and economic pressures, there is an...
The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil fl...
Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products’ shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxida...
Vanillin is the compound widely used in the food industry as a flavoring agent. Currently, chemically synthesized vanillin provides the majority of the world’s supply. Due to the increase in consumer awareness, there is a change in preferences...
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are eith...
Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to eva...
Background: Health consciousness refers to an individual’s level of knowledge and concern regarding the impact of food on personal health; sensory appeal to the influence of attributes such as taste, aroma, appearance, and texture on food prefe...
Food choices that shape human diets and health are influenced by various socio-economic factors. Vietnam struggles to meet many nutrition targets where links between food choice and diet have not been widely explored. This study assesses the food cho...
The Australian native foods, despite high phytochemical composition, are severely underutilized in research and on the commercial market. One of these plants is the Davidson plum (Davidsonia jerseyana), a nutrient-dense and sustainable food ingredien...
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