Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics a...
For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout histor...
Short shelf life limits the commercial value of mustard microgreens. The present study was conducted to evaluate the effects of different storage temperatures on postharvest quality and sensory attributes of mustard microgreens to identify the optimu...
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content...
The literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity. This study addresses this gap by examining the importance of sensory attributes (juiciness, flavor,...
During the development of innovative products, consumer preferences are the essential factors for yogurt producers to improve their market share. A high-performance prediction method will be beneficial to understand the intrinsic relevance between pr...
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT...
Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromat...
Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a crit...
This study investigates the Chinese market’s physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were...
Understanding consumer preferences is vital for rational decision-making in the agri-food sector and for effective product development. This study examines two comparative evaluation methods, Best–Worst Scaling (BWS) and Pairwise Comparison via...
Evaluating functional foods intended for children involves nutritional and health-related value, safety, sensory qualities, and suitability for family use. This study examined the relative priorities assigned to these attributes by adult stakeholders...
The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to im...
Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest; it is high in B vitamins, contains some amounts of magnesium, calcium, zinc, and selenium and it is rich in soluble and insoluble fibers. In order to reach the Eur...
The main objective of this study was to evaluate the effect of date powder supplementation on the main quality attributes of “Lben” a traditional fermented milk. Physicochemical and sensory analyses of fortified Lben showed that supplemen...
The increasing demand for high-protein nutritional supplements has led to the widespread incorporation of milk protein concentrate (MPC) and whey protein isolate (WPI) into dairy systems; however, their synergistic effects on thermal stability and se...
Organic agriculture is considered one of the elements of sustainable food production and consumption, mainly due to its limited impact on the natural environment. At the same time, the quality features of organically produced foods, especially sensor...
One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens the dough and extends the shelf life of bread. This work investigates the suitability of replacing the synthetic AA with rosehip powder (Rp) rich in...
Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories...
This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and...
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic p...
After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Paste...
This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo c...
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from...
Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingred...
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir thro...
In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to inte...
Production and consumption of vegetable crops has seen a sharp increase in the recent past owing to an increasing recognition of their nutraceutical benefits. In tandem, there has been unwarranted application of agrochemicals such as insecticides to...
The aim of this paper was to identify and describe segments of a study population that consumes olive oil. Therefore, a survey was conducted in 2019 on a sample of 705 German and 175 UK consumers. In both samples, three consumer segments were identif...
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2....
Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s...
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, wh...
The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship betw...
This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spe...
Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contami...
Propolis has gained widespread interest due to its multiple applications in the food and pharmaceutical industries. Therefore, the objective of this study was to determine the sensory differences among propolis samples collected in the Mexican Comarc...
Minamata disease, caused by ingesting seafood contaminated with methylmercury dumped by corporations, was discovered in 1956; however, there has been no continued investigation to determine the full extent of the damage. Since 2004, it has been disco...
Environmental conditions greatly influence the quality of tomato fruit by affecting the expression of genes, the abundance of metabolites, and the perception of sensorial attributes. In this study, a fruit transcriptome investigation, a sensory test,...
Due to pulp browning, weight loss, firmness loss, and decay, loquat fruits, and even more minimally processed fruits have a very short post-harvest life. The aim of our study was to evaluate the effect of Opuntia ficus-indica mucilage-based edible co...
The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort e...
Studies on emotions linked to sensory characteristics to understand consumers’ choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found t...
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 &...
The Annurca type is an historical Italian apple fruit probably native to the Campania region. These fruits are harvested before a full maturity stage and go through an open-field reddening process. Products based on 1-methylcyclopropene (1-MCP) are w...
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile a...
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and well...
Carbonated beverages are widely consumed worldwide, and carbonation-related texture plays an important role in consumer sensory perception and preference during consumption. This study aims to determine the perception of carbonation and texture chara...
To safeguard an agricultural landscape with high biodiversity, livestock grazing on semi-natural pastures is crucial, and steers are well suited to such production systems. This study compared meat quality, including technological traits, sensory att...
Despite the established clinical benefits of insoluble dietary fibers (IDF), a significant “fiber gap” persists because their inclusion often conflicts with consumer sensory expectations. While general research on dietary fibers is abunda...
Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes...
This study aimed to compare Utrerana native hen eggs’ sensory properties to Leghorn Lohmann LSL-Classic lineage’s commercial and ecological eggs through free-choice profiling. Second, affine and non-affine profiles were defined using the...
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