Review
Chemistry, Multidisciplinary
Laszlo Sipos, Akos Nyitrai, Geza Hitka, Laszlo Ferenc Friedrich, Zoltan Kokai
Summary: The paper discusses the performance of sensory analysis panelists and panels, emphasizing the importance of selection methods. It provides a practical overview of available solutions, methods, protocols, and software, with a special focus on statistical methods.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Justus L. Grossmann, Johan A. Westerhuis, Tormod Naes, Age K. Smilde
Summary: In sensory data analysis, scaling differences between assessors may affect the analysis of product differences. This study compares different preprocessing methods and demonstrates that some methods may lead to inflated F-values and overestimated significance. The study proposes a permutation approach to obtain the null distributions and directly compare method performances. Moreover, the study highlights the impact of reproducibility differences between assessors on the estimation of product effect significance.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Chemistry, Multidisciplinary
Raquel P. F. Guine
Summary: This review examines the methods used to assess the texture of bakery products and highlights the importance of texture in consumer acceptance. The results show that instrumental texture measurements and sensory evaluations are complementary in evaluating the texture of bakery products.
APPLIED SCIENCES-BASEL
(2022)
Article
Pharmacology & Pharmacy
Sejal R. Ranmal, Marc Lavarde, Elodie Wallon, Samar Issa, Walter R. Taylor, Julie L. A. Nguyen Ngoc Pouplin, Catherine Tuleu, Anne-Marie Pense-Lheritier
Summary: This study developed palatable primaquine tablets for children by using a responsive sensory pharmaceutics approach. Different taste-masking agents and excipient blends were screened and validated with trained sensory assessors and naive assessors. Two different flavoring systems have been developed for the tablets.
Article
Chemistry, Analytical
Xiaoyu Guo, Hongge Li, Yuhao Chen, Wei Sun
Summary: This paper proposes a low-computing-complexity touch signal detection method and analog front-end circuits based on cross-correlation technology for large mutual capacitance touch screen panels. By sampling and processing only the signals around the touch points, rather than full-screen data, the computing complexity and ADC acquisition number are decreased. The designed circuits achieve detection of weak touch signals submerged in the noise of large display panels, while reducing the die area and power consumption.
Article
Food Science & Technology
Manuel Maria Pinto
Summary: This study examines the assessment of uncertainty and its importance for interpreting sensory analysis results, introducing a new methodology for determining uncertainty estimates in sensory analysis tests of wines for certification. This progress has led to an evolution in the day-to-day work of the Dao Regional Wine Commission tasting chamber, enabling more solid opinions to be issued, in compliance with the requirements of the reference standard NP ISO/IEC 17025: 2018.
CIENCIA E TECNICA VITIVINICOLA
(2021)
Article
Food Science & Technology
Aki Morita, Fumiyo Hayakawa, Miho Otahara
Summary: A survey and analysis were conducted on bakery products, focusing on the texture terms used for the products. Principal component analysis was applied to examine the relationship between bakery products and terms. The textures of bakery products were categorized into hardness, airy softness, fat-derived texture, and moisture-related texture felt during chewing. The study created a database for performance evaluations, with clarified texture terms and characteristics for each bakery product.
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
(2023)
Article
Law
Keiki Kumagae, Moriki Hosoe
Summary: In this study, we investigate the motivations behind firms' obfuscation strategies and their impact on social welfare. We find that firms tend to use obfuscation strategies unless consumers exhibit a strong degree of bounded rationality and pessimistic self-evaluation. This suggests that for firms, the benefits of second-degree price discrimination are limited and obfuscation may be a more crucial strategy than information provision. Additionally, under certain conditions, obfuscation can lead to socially desirable product allocation.
ASIAN JOURNAL OF LAW AND ECONOMICS
(2023)
Article
Nutrition & Dietetics
Aurelie Lampure, Solia Adriouch, Katia Castetbon, Amelie Deglaire, Pascal Schlich, Sandrine Peneau, Leopold Fezeu, Serge Hercberg, Caroline Mejean
EUROPEAN JOURNAL OF NUTRITION
(2020)
Article
Statistics & Probability
Herve Cardot, Guillaume Lecuelle, Pascal Schlich, Michel Visalli
JOURNAL OF THE ROYAL STATISTICAL SOCIETY SERIES C-APPLIED STATISTICS
(2019)
Article
Food Science & Technology
Burkhard Dettmar, Caroline Peltier, Pascal Schlich
JOURNAL OF SENSORY STUDIES
(2020)
Article
Food Science & Technology
Benjamin Mahieu, Michel Visalli, Pascal Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Editorial Material
Food Science & Technology
M. Visalli, B. Mahieu, A. Thomas, P. Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
M. Visalli, B. Mahieu, A. Thomas, P. Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Helene Gauchez, Anne-Laure Loiseau, Pascal Schlich, Christophe Martin
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Takahiro Wakihira, Seiko Miyashita, Minoru Kobayashi, Kazuhiko Uemura, Pascal Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich
Summary: This study aims to investigate the stability of FC outputs compared to the popular CATA method. Findings suggest that with 60 consumers, medium stability can be achieved when large differences exist between products. Stability of product configurations is easier to ensure compared to product by descriptor associations for both FC and CATA.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Benjamin Mahieu, Pascal Schlich, Michel Visalli, Herve Cardot
Summary: The paper introduces a modified chi-square framework dedicated to analyzing multiple-response data, which is more suitable for FC and CATA data. This new framework includes a multiple-response dimensionality test of dependence, a multipleresponse Correspondence Analysis, and a multiple-response hypergeometric test to investigate significant associations between descriptors and products.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Chemistry, Applied
Elisabetta Pittari, Paola Piombino, Isabelle Andriot, Veronique Cheynier, Sylvie Cordelle, Gilles Feron, Karine Gourrat, Jean-Luc Le Quere, Emmanuelle Meudec, Luigi Moio, Fabrice Neiers, Pascal Schlich, Francis Canon
Summary: The study found that the oxidation of a non-oaked Pinot Noir red wine decreases fruity aroma dominance and increases maderised and prune aromas. In addition, ellagitannins but not proanthocyanidins preserved the perception of fruitiness and prevented an increase in maderised notes. Moreover, ellagitannins increased aroma persistence mainly in the non-oxidized wine.
Article
Food Science & Technology
Benjamin Mahieu, Michel Visalli, Pascal Schlich
Summary: This study investigates deriving drivers of consumer liking from Free-Comment and hedonic data, introducing Ideal-Free-Comment to understand consumers' descriptions of their ideal product. By grouping consumers and analyzing flavor differences, the study helps understand consumer preferences and hedonic appreciation.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Sylvie Cordelle, Andreas Redl, Pascal Schlich
Summary: Consumers are encouraged to reduce meat consumption and consider plant protein alternatives. However, the acceptance of these alternatives is hindered by taste issues. This study conducted two consumer tests to identify sensory attributes that could improve the palatability of plant protein meat substitutes. The results show that the acceptance of these products depends on their composition and recipe.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)