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[Display omitted] • Food pairing from different countries was successfully analyzed and visualized through projective mapping. • Multiple Factorial Analysis was useful for producing maps of food and beverage pairing. • General patterns and differences in food-beverage pairing were found among cultures. Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures. [ABSTRACT FROM AUTHOR]

• Components methods are useful for exploration of data. • Component methods are useful for interpretation of large data sets. • Components methods can be generalized to and used for many different purposes. • Component method can be used to confirm hypotheses. • There is a strong link between many different component methods. This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; we will here discuss these and other methods for handling one block of data, as well as several blocks of data. Component-based methods all share a common feature: they define linear combinations of the variables to achieve data compression, interpretation, and prediction. The common properties of the component-based methods are listed and their advantages illustrated by examples. The paper equips practitioners with a list of solid and concrete arguments for using this methodology. [ABSTRACT FROM AUTHOR]

A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated in an experimental design with three replicate blocks. The cheese was analysed for volatiles, organic acids, proteolysis (as measured by capillary electrophoresis) and sensory properties. After 18 weeks of ripening, sensory descriptive analysis showed that the cheeses had a high total flavour and odour intensity, and a low degree of oxidised flavour. A consumer acceptability test showed that the cheese was liked. Cheese scalded at 40 °C obtained higher concentrations of volatiles and was described as more mature, umami, sweet and sour compared with cheese scalded at 38 °C, which had the highest concentration of organic acids and was described to be slightly more oxidised, bitter, and acidic. [ABSTRACT FROM AUTHOR]

Highlights • Consumers seek ‘clean label’ products but categorisation behaviour is under-researched. • 90 consumers completed a projective mapping task for ingredients of ‘free from’ foods. • Consumer categorize according to type, function and subjective assessment. • Communicational framing of products has some impact on frequency of associations. • Results confirm what companies expect consumers to perceive. Abstract Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be ‘clean label’ food. This term refers to what is seen as little processed and ‘natural’ or ‘free from’ negatively associated ingredients. However, it is difficult for food producers to predict how the product ingredients will be perceived, and how they should position new products. The present study aimed at exploring how consumers perceive and categorize food ingredients, and testing this under different communication frames. These frames are positioning the product in relation to different consumer choice motives. Potato protein as a replacement for negatively associated ingredients was used a case study. Ninety consumers participated in a projective mapping task in Denmark that consisted of placing and characterising ingredients on a bi-dimensional surface. In a between-subjects design, three groups of consumers had to map the ingredients of four products (dairy-free ice cream, vegetarian candy, plant-based sausage, and a protein drink). In each group products were presented as either sustainable, healthy, or plant-based. The results showed that consumers categorized ingredients in terms of firstly and secondly, objective type of ingredient or its function, and thirdly, subjective individual assessment of its value. Communicational framing had little impact, but ingredient-level differences emerged from the comparison of the frames. Despite product-related differences, a similar pattern emerged for the different food categories. Findings confirm that consumers perceive ingredients according to a ‘known-natural-good’ vs. the opposite category. Implications for food industry are discussed. [ABSTRACT FROM AUTHOR]

Highlights • Clustering projective mapping data is discussed for real and simulated data. • Clustering algorithms based on the Procrustes distance are emphasised. • Proclustrees and Sequential Clusterwise Rotations (SCR) are tested on projective mapping data. • For simulated data SCR and Proclustrees outperform MFA. • Methods differ, but all provide one cluster similar to the global consensus. Abstract Projective mapping (PM) or napping® has attained much attention in recent literature as a method for fast sensory profiling and measurement of consumer perception. However, little work has been done to understand the consumer’s individual differences in these experiments. In this work, segmentation criteria based on the Procrustes distance are explored. The Procrustes distance can be applied with hierarchical clustering using the Proclustrees method, which consists of doing hierarchical clustering on the pairwise Procrustes distance between consumers. An alternative strategy called sequential clusterwise rotations (SCR) is proposed. SCR extracts clusters by a sequentially partitioning obtained by combining fuzzy clustering techniques and general Procrustes analysis. The methods were tested on simulated and real data and compared with clustering based on MFA results. The simulations show that the MFA approach was outperformed by the other methods when the underlying classes were of same size and there are noise configurations present in the data. For the real data, all methods provided at last one cluster similar to the consensus but differed with respect to the number of clusters identified as well as the interpretation of the clusters. Differences between the methodologies point out the need for external cluster validation in such experiments. [ABSTRACT FROM AUTHOR]

TDS describes the evolution of the dominant sensory attributes during consumption. Dominance can be assessed as the sensation that captures the attention, the most striking, or the new sensation that pops up, but not necessarily the most intense. This wide definition implies that individual assessors within a panel might assess dominance differently, and even the same assessor could be using different strategies for determining the dominant attribute the same product evaluation. In this context, the aim of the present work was to explore how trained assessors and consumers conceptualize dominance and how the different interpretations and definitions of dominance might influence results of a TDS test. Two studies were performed, one study with a highly trained panel of 10 assessors and another study with 108 consumers. Trained assessors evaluated three bread samples via TDS and their conceptualization of dominance was explored through an immediate retrospective verbalization task. Consumers evaluated their temporal perception of a commercial milk chocolate sample and answered a series of open-ended questions. Results showed that dominance is a complex construct that is not related to a single aspect of sensory perception, and that different conceptualizations of dominance within a panel can hinder an accurate interpretation of results from TDS studies. Various aspects of dominance are highlighted and discussed: how attributes are selected, which are the drivers of transitions between dominant attributes, how the competitive effects of attributes and modalities are manifested, how some phenomena like dumping or dithering could happen at some stages and why. Practitioners are advised to ensure that their interpretation of TDS data is made within the context of the dominance definition they instructed assessors to use. Implications of the results for the application of TDS with trained assessors and consumers are discussed. [ABSTRACT FROM AUTHOR]

This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall liking ratings (OL) were gathered in blind conditions and samples were also profiled by a trained panel using generic descriptive analysis. Three projective mapping tests were performed in different scenarios. Consumers' categorization and product descriptions were explored when consumers based their positioning on the products' similarities and differences (analytical approach, “classic napping”) both in blind and informed conditions, and when consumers were focusing on their preference or choice (affective approach). The affective approach to projective mapping successfully revealed consumers' drivers of liking and choice from a holistic perspective, where consumers summarized their main drivers for categorizing products as they would do when choosing in real life situations, based on their preferences. [ABSTRACT FROM AUTHOR]

Sensory evaluation has traditionally been divided into two clearly defined areas: analytical tests, aimed at objectively evaluating the sensory characteristics of products, and hedonic tests, in which consumers evaluate their acceptance/preference. One of the central dogmas of the field has been matching these two types of tests to different types of assessors respectively: selected and trained assessors and regular consumers of the target products. For years, consumers have been regarded as not capable of performing analytical tasks. However, the development of various alternative methods for sensory characterization in the last couple of decades has agitated the debate about the use of untrained assessors for analytical tasks in sensory science. Lately, the line between trained and consumer panels for analytical tests has blurred and is expected to continue to do so. The present opinion paper discusses some of the most relevant issues around the debate of whether consumer or trained assessor panels are appropriate for analytical testing in specific application and provides recommendations for practitioners on this respect. [ABSTRACT FROM AUTHOR]

Projective mapping (PM), one of the most holistic product profiling methods in approach, is increasingly being used to uncover consumers' perception of products and packages. Assessors rely on a process of synthesis for evaluating product information, which would determine the relative importance of the perceived characteristics they use for mapping them. Individual differences are expected, as participants are not instructed on the characteristics to consider for evaluating the degree of difference among samples, generating different perceptual spaces. Individual differences in cognitive style can affect synthesis processes and thus their perception of similarities and differences among samples. In this study, the influence of the cognitive style in the results of PM was explored. Two consumer studies were performed, one aimed at describing intrinsic sensory characteristics of chocolate flavoured milk and the other one looking into extrinsic (package only) of blueberry yogurts. Consumers completed the wholistic-analytic module of the extended Verbal Imagery Cognitive Styles Test & Extended Cognitive Style Analysis-Wholistic Analytic Test, to characterize their cognitive style. Differences between wholistic and analytic consumers in how they evaluated samples using projective mapping were found in both studies. Analytics separated the samples more in the PM perceptual space than wholistic consumers, showing more discriminating abilities. This may come from a deeper analysis of the samples, both from intrinsic and extrinsic point of views. From a sensory perspective (intrinsic), analytic consumers relied on more sensory characteristics, while wholistic mainly discriminated samples according to sweetness and bitterness/chocolate flavour. In the extrinsic study however, even if analytic consumers discriminated more between packs, they described the products using similar words in the descriptive step. One important recommendation coming from this study is the need to consider higher dimensions in the interpretation of projective mapping tasks, as the first dimensions could underestimate the complexity of the perceptual space; currently, most applications of PM consider two dimensions only, which may not uncover the perception of specific groups of consumers. [ABSTRACT FROM AUTHOR]

Understanding the interaction of sensory and extrinsic product attributes in consumer preferences has been identified as one of the key pillars for raising the likelihood of food products’ success in the market. Over the course of the last decade there has been increased attention on research emphasizing a combination of these food-choice driving parameters. This paper discusses progress made in the field focusing on three groups of methods: (i) conjoint hedonic methods (ii) “classic” hedonic testing and (iii) alternative descriptive approaches. For each method a description of the methodology in question, its objectives, advantages, drawbacks and applications are examined. Industrial challenges and future research needs are discussed. [ABSTRACT FROM AUTHOR]

• The need of remote testing in COVID times or "thinking outside the sensory booth" • Comments on proposed sensory and consumer methods, at home, office and drive-in. • Remote testing methods should be developed, compared and optimized. • Findings should be validated with other products and sensory tests. • It would be desirable to have remote testing international standards. This commentary addresses the issue of remote testing with sensory and consumer panels, within the VSI Covid-19 and Sensory Science in Food Quality and preference. In particular, two papers on the topic will be discussed: Dinnella et al. "Remote testing: Sensory test during Covid-19 pandemic and beyond" and Han Seok et al. "Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing". At the time of writing this piece, the pandemic has been among us for two years, highlighting the fact that remote testing strategies are more needed than ever. Testing methods should be developed, compared, validated and optimized, so sensory practitioners are prepared and can have an informed methodological choice when their projects are pushed "outside the sensory booth". [ABSTRACT FROM AUTHOR]

Highlights: [•] This work studies the nutritional and hedonic perception in children of 5yo, 7yo and 9yo. [•] Structured sorting with images was proposed as a tool to study complex concepts. [•] The task was well understood and easily performed by 5yo, 7yo and 9yo. [•] All groups showed good knowledge of the nutritional aspects of the tested foods. [Copyright &y& Elsevier]

Abstract: Fruit fillings are a little-studied product. Their design and formulation must take a number of factors which are inherent to their applications into account, including stability during heat treatments such as baking and freezing, during which their quality must remain intact. The present study investigated systems containing native tapioca starch (TS), low methoxyl pectin (P, at two concentrations: 0.3% and 0.6%) and calcium, compared with TS alone and with a modified waxy corn starch (C), normally used in the industry, as control. All the systems were prepared with and without the addition of fruit. A method to measure the instrumental texture of filled pastries was developed and applied to study the effect of the baking process on two types of bakery products. The rheological results indicated that in the mixed TS-P systems pectin had the dominant role. The presence of fruit caused a significant rise in the G′ and G″ module values for all the thickener system formulations, but the effect was greater with the mixtures that contained pectin. This would indicate that the addition of solids and/or the extra pectin contributed by the fruit led to greater structuring. During freezing, the pectin gave rise to a different gel structure to that of TS alone and acted as a retrogradation and syneresis inhibitor. The extent of this effect depended on the added pectin concentration. Pectin also imparts the stability at high temperatures and conferred similar viscoelastic behaviour to that of the modified starch control (C). The TS-pectin system also proved bake stable. [Copyright &y& Elsevier]

The present work studied attentional capture and importance of package attributes for consumers' perception of similarities and differences among products through a combination of eye-tracking and projective mapping. As a case study, fifty consumers performed a projective mapping task with ten breakfast cereal packages while wearing a mobile eye-tracker. The combination of mobile eye-tracking and projective mapping enabled a more comprehensive analysis of the importance of package attributes for consumer perception. Eye tracking allowed the identification of the most relevant package features for perceived similarity and differences among products and spotted attributes that were attended to but were not relevant, as well as package features that were relevant for categorization but were not largely attended to. Results suggest that studying attentional capture could contribute to better understanding attribute importance for consumer perception. Irrespectively of the saliency, most consumers looked at the same key information, mainly located on the front-of-pack. Few consumers read the nutritional label and ingredient list (a much lower proportion than in previous static eye tracker studies). Results suggested that mobile eye-tracking has a great potential for assessing consumers' evaluation of packages in ecological settings. However, several disadvantages and limitations of the technique should be taken into account. [ABSTRACT FROM AUTHOR]

Abstract: In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption. [Copyright &y& Elsevier]

Highlights: [•] Compare internal preference mapping through hedonic scaling and preference ranking. [•] Preference ranking linked to open comments proved as very good alternative. [•] The alternative approach gave similar preference maps than traditional ones. [•] Elicit drivers of liking and disliking directly from consumers with their own words. [Copyright &y& Elsevier]

[Display omitted] • Projective mapping was useful to explore food and beverage pairing. • Food-beverage pairing patterns were found within Mexican people. • Salty snacks, pizza, peanut, and shrimp were found to pair well with beer. • Soda paired well with tortillas, chili, and chicken. • Projective mapping was a suitable technique for analyzing food and beverage pairing data. [ABSTRACT FROM AUTHOR]

Abstract: Alongside proteins, soluble fibres are the most promising ingredients for formulating foods with high satiating capacity. Because of the considerable complexity and variety of composition and structure of polysaccharide gums, it is not easy to decide which ingredients are most effective in which products. They can often act in combination on more than one level. Moreover, the research results are often contradictory as it is extremely difficult to draw comparisons between different studies. The complexity of the methods and the absence of necessary information on the substances used for satiating purposes pose additional difficulties. This review aims to clarify the mechanisms governing the satiating effect of gums in formulated foods, update the information and draw attention to points that require further investigation. [Copyright &y& Elsevier]

The worldwide rise in the prevalence of excess weight lends great interest to preventive measures aimed at satiety/satiation. Human body-weight regulation is complex and is rooted in a superstructure that takes in sensory signals from food, neuro-hormonal signals from the digestive tract and signals from the body's energy reserves. Recent research has contributed more insight into the satiating mechanisms of constituents/ingredients for new food design. Knowing why to select them, what they contribute to the food's physical and sensory properties and how they are integrated into the food matrix will provide suitable tools for designing satiating foods. [Copyright &y& Elsevier]

Abstract: Reformulating traditional products such as biscuits can be a useful tool for providing the population with healthier snacks. However, it involves changes in the eating characteristics of the final product. This study focuses on the oral perception of these biscuits, using the Temporal Dominance of Sensation (TDS) technique with two different amounts of fat (60g and 30g fat/100g flour) and fibre (4g and 8g fibre/100g flour). The TDS data obtained with a trained panel showed that hardness was the first dominant attribute in all the formulations during the mastication process. The dominance of the other parameters appeared to depend more on the fat and fibre contents, as crispness appeared with high-fat biscuits and crunchiness with low-fat, high-fibre ones, whilst both attributes were perceived in intermediate formulations. In the high-fibre formulations, grittiness and dry mouthfeel appeared during chewing and dry mouthfeel was dominant. At the end of the mastication all the biscuits were perceived as pasty. A fat mouthfeel was also perceived with both high-fat and low-fat biscuits, with or without the addition of a low level of fibre. Penalty analysis based on JAR scales, showed that excessive hardness and excessive dry mouthfeel were the most penalizing sensory characteristics causing significant drop in biscuit acceptability. [Copyright &y& Elsevier]

Abstract: Sensory descriptive analysis is one of the most powerful, sophisticated and most extensively used tools in sensory science, which provides a complete description of the sensory characteristics of food products. Considering the economic and time consuming aspects of training assessor panels for descriptive analysis, several novel methodologies for sensory characterization have been developed in the last ten years. These methodologies are less time consuming, more flexible and can be used with semi trained assessors and even consumers, providing sensory maps very close to a classic descriptive analysis with highly trained panels. Novel techniques are based on different approaches: methods based on the evaluation of individual attributes (intensity scales, check-all-that-apply questions or CATA, flash profiling, paired comparisons); methods based on the evaluation of global differences (sorting, projective mapping or Napping®); methods based on the comparison with product references (polarized sensory positioning), and based on a free, global evaluation of the individual products (Open-ended questions). This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application. [Copyright &y& Elsevier]

Abstract: The aim of the present work was to identify consumers’ ideal product by three consumer profiling techniques and to compare the agreement among the three techniques. Two studies were carried out in which consumers evaluated seven samples of orange-flavoured powdered drinks. In the first study 108 consumers scored their overall liking, whereas in the second one three groups of 50 consumers evaluated the sensory characteristics of the samples using projective mapping, a check-all-that-apply question or intensity scales. After completing the task consumers were asked to identify their ideal product. The different approaches yielded similar information regarding the sensory characteristics of the products and consumers’ ideal product, providing similar recommendations for product improvement. However, they differed in the position of consumers’ optimum product within the sensory space defined by the sensory characteristics of the evaluated samples. Projective mapping identified the consensus position of the ideal product within the range of sensory characteristics of the evaluated samples, providing similar results than external preference mapping. Differences and similarities between the methodologies are discussed, as well as potential applications. [Copyright &y& Elsevier]

Abstract: Consumer’s voice is crucial for new product development. One way to capture it is to ask consumers to describe products and to quantify their perception of this description. In this context four profiling methods; sorting, projective mapping, flash profile and repertory grid method (RGM) were explored among target consumers of hot beverages in two European countries (UK and France) with the assumption that meaningful sensory descriptors can be generated and quantified, and that product maps can ultimately be drawn. A quantitative descriptive analysis was also performed with a trained panel and its outcomes were used as a basis for comparison. Results showed that consumers were able to describe and quantify product differences, that their perception was similar on a cross-country level, that trained panel maps translated well consumers’ description, and that flash profiling and RGM were more suitable for such a task as they generate a rich vocabulary and more accurate maps. However, when describing complex attributes as mouthfeel or afterfeel, the consumers’ description was not enough detailed or not consensual. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present work was to study the influence of brand on consumers’ expectations and liking of orange-flavoured powdered drinks. Ten samples of orange-flavoured powdered drinks were evaluated by 108 consumers who scored their expected liking (looking at the pack only) and the overall liking under blind and informed-testing conditions (tasting the products). Consumers were also asked to answer a check-all-that-apply question with eight statements related to some products’ characteristics and usage occasions. Results showed that brand and package information had a large impact on consumers’ liking scores only for well-recognized brands. Hierarchical multiple factor analysis performed on liking scores for the three evaluation conditions showed that informed liking scores were closer to expected liking scores than to blind liking scores, suggesting that brand information was more important than hedonic reaction to the sensory characteristics in determining consumers’ liking scores for the samples on the informed condition. [Copyright &y& Elsevier]

Abstract: In this study crispness assessment in different dry-crisp foods were evaluated. Roasted almonds with different degrees of roasting and two different types of extruded snacks, wheat crusts and cheese balls, at different water activities were used as samples. Crispness behaviour was characterised by using coupled sound–texture measurements and by sensory evaluation with the use of a consumer panel. Instrumental texture measurements were made using compression and penetration tests. While in the almond samples the compression test discriminated better than the penetration test among the samples, in both kinds of snacks the compression with the tooth-like probe proved to be as good as penetration tests to assess crispy characteristics. Consumers evaluated the samples by chewing with the back molars or by biting with the incisive teeth. The results obtained in sensory evaluation were similar to instrumental results. Consumers were able to better discriminate between the almond samples by chewing than by biting but in the snacks samples the ratings both by biting and chewing modalities were very similar and showing the same discrimination level. These findings could have useful applications: for panel training, at the time of naming attributes and defining how they are evaluated; also, to obtain the most of sensory-consumer correlations, having in mind that the “ease of breakdown” in the mouth is proved to contribute to the relative preferences among narrow texture ranges within products. [Copyright &y& Elsevier]

Abstract: In this work the in-mouth fracture pattern of roasted almonds was related to the characterization of sensory and instrumental texture and to their acceptability by consumers. The experimental conditions of instrumental texture tests were also evaluated and related to the sensory perception of crispness; two test speeds were essayed in compression (1mm/s and 30mm/s). It was found that the texture perception generated by the breakdown of an almond, a dynamic process occurring in the mouth, was closely related to its acceptability. A simple method to measure in-mouth fracture pattern of roasted almonds was presented. It was demonstrated that results obtained at slow and high tests speeds could be complementary, showing the parameters obtained at lower test speeds to be better correlated to human perception and the in-mouth fracture pattern to be more effectively characterized at higher compression speeds. [Copyright &y& Elsevier]

Abstract: In this study three different approaches—acceptability limit, failure cut-off point methodology, and survival analysis—to estimate the sensory shelf life of brown pan bread elaborated with different enzymes using consumer data were compared. The study was carried out in Spain and Uruguay independently, where four batches of bread were produced, with the same base formulation, one without enzyme, the others with the addition of maltogenic amylase, xylanase, and a mixture of both. The results showed that for Uruguayan consumers the mixture of enzymes provided better results in extending shelf life than the addition of amylase alone. For the Spanish consumers only the addition of amylase provided the desired results, and for consumers of both countries the use of xylanase did not extend the shelf life of bread. Among the methodologies used for the estimation, survival analysis provided the most adequate predictions considering consumer rejection of the product. Hedonic scales do not always reflect consumer behaviour when deciding whether to accept or reject a certain product for its consumption. [Copyright &y& Elsevier]

Abstract: In this study, two varieties of apples with different textural characteristics—“Granny Smith” and “Golden Delicious”—were chosen to evaluate the efficacy of rheological and textural analyses. Dynamic rheological measurements (using a controlled stress rheometer), large deformation texture analysis (uniaxial compression and penetration, using a TAXTplus) and cryo-scanning electron microscopy were used to study the macro- and microscopic changes in apple tissue structure during 14 days of storage at 20°C. The results obtained showed that both dynamic small deformation and static large deformation tests may be used to monitor mechanical changes in apple tissues. Observation of apple flesh microstructure revealed many changes that could be related to macroscopic changes in texture and rheology. All samples with low storage modulus and Young’s modulus values had microstructural characteristics with some component of the textural unity (middle lamella, cell wall or cell membrane) affected, resulting in effects such as exudation, loss of cell material and cell separation. [Copyright &y& Elsevier]

• A panel described temporal perception and consumers rated liking/expected satiety. • Two clusters of consumers were retained according to their expected satiety. • Penalty-lift analysis applied to sequential time points to find temporal drivers. • Textures differently impact satiety expectations in two groups of consumers. • Particle size attributes (Gritty vs Sandy) were found to be important classifiers. Capturing temporal sensory changes has been the focus in recent research to better understand how consumers perceive food products. This information can be linked to consumer expectations (e.g., liking, satiety) to study the sensory drivers throughout the eating experience, namely temporal drivers. This study explores the use of penalty-lift analyses for each time point in the temporal sensory description to identify the temporal drivers of liking/satiety for different groups of consumers with different patterns in their expectations of satiety. Eight yoghurt samples formulated based on an experimental design, with identical composition, varying in textural properties, were used in the study. Temporal Check-All-That-Apply (TCATA) was used to describe dynamic sensory profiles. Consumers (n = 101) tasted each yoghurt and rated their liking and expected satiety. Cluster analysis of variables around latent variables (CLV) method was applied to cluster consumers based on their expectations of satiety, detecting two relevant clusters. Penalty-lift analysis was used for each time point. Also, the false discovery rate (FDR) was applied to correct p-values for multiple tests responding to sequential time points. Differences were found related to how particle size attributes and flavour intensities drove liking for each cluster at different time points. For cluster 1, while Gritty was positive driver from the middle to the end, Sandy was negative driver in the middle; and Vanilla was positive driver of liking throughout the mastication. For cluster 2, only Sweet was pointed as positive driver at the beginning, and Dry as negative driver in some time points at the middle of the mastication. With regards to expected satiety, main difference was that Gritty (or Sandy) was considered as positive (or negative) driver for cluster 1, but not for cluster 2; significant over the entire time period. These findings demonstrate that the temporal driver approach appears as a suitable method to unveil the drivers of liking/satiety during the eating process in groups of consumers with different eating behaviours and preferences. [ABSTRACT FROM AUTHOR]

Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. [ABSTRACT FROM AUTHOR]

Abstract Culture is an important driver of food preferences and largely determines exposure to ingredients combinations. The cultural variety in culinary practices across countries raises the question of how flavor combinations are built and how they transcend individual differences in consumers' preferences. For example, in Latin America, despite having similar cultures and language, the diversity in culinary practices leads to different flavor combinations across nations. Therefore, we hypothesize that each country will show different preferences in flavor combinations that could be understood by social media exploration as an innovative approach. One study was conducted exploring social media in four countries (Argentina, Colombia, Peru, and Mexico) on a one-year basis, using a list of fifty-seven keywords associated with beer flavors. In a first analysis, the list of mentions from consumers was categorized in frequencies of flavors per country and analyzed using correspondence analysis (CA) and agglomerative hierarchical clustering (AHC). Results showed that the countries could be clustered in three groups. Cluster 1 with Mexico and Peru, and the rest of the countries in different clusters. The co-occurrence of paired flavors in social media was used to build a similarity matrix that was analyzed using multidimensional scaling (MDS) in order to find a pattern of pairing per country. The obtained map was useful to understand the cultural differences in flavor paring per country. Overall, the analysis of flavor pairing through social media was an effective technique to access the structure of flavor pairing for beer in different countries. Highlights • Cultural influence on flavor pairing towards beer was explored in four countries. • Social media resulted on a good tool for gathering flavor pairing information. • Mexico and Peru showed a similar pattern in their beer flavor pairing. • Universal and specific patterns of flavor pairing were identified within countries. [ABSTRACT FROM AUTHOR]

For describing the evolution of sensory properties during eating, dynamic sensory methods are still being developed and optimised. Temporal Dominance of Sensations (TDS) and Temporal Check All That Apply (TCATA) are currently the most used and discussed. The aim of this study was to compare TDS, TCATA and a variant of TDS, performed by modality (M-TDS) in the outcome of the dynamic sensory description. These methods were applied with the same trained panel (n = 10) for the evaluation of the dynamic properties of yoghurt samples, with identical composition, only varying in textural properties. Based on a design of experiment, the yoghurts varied in viscosity (thin/thick), size of cereal particle added (flour/flakes) and flavour intensity (low dose/optimised dose, by adding artificial sweetener and vanilla). The TDS curves revealed that the variation in viscosity and particle size led to differences in perception mainly at the beginning of the eating process ( Thin/Thick and Gritty/Sandy ). Additionally, all samples were also perceived as Bitter at the end of the eating process. TCATA and TDS by modality results were, generally, in agreement with TDS, but they unveiled more details of the samples’ dynamic profiles in all stages of the eating process, showing the effect of Vanilla and Sweet for the samples with optimised flavour, and the masked perception of Bitter . The duration of the eating process was standardized and split into three time intervals (T0-T40, T41-T80, T81-T100). Panelists’ responses were summarized as frequency values in each time interval. Principal Component Analysis was used to visualize sample trajectories over time in the sensory space, with the need to study up to the third dimension to better understand the trajectories. ANOVA models were used to find the attributes which were significantly differences among products. Panel performance was assessed based on MANOVA models for the three methods. The results indicated that TCATA was more discriminative and panelists were more in agreement. TCATA also described samples in more detail in terms of number of discriminating attributes as compared with TDS. The discussion also centers in the different aspects of perception that could respond to different research questions for the three compared methods. [ABSTRACT FROM AUTHOR]

Nowadays it is common to find dietary supplements on the market with the same health promoting compounds as certain functional food products. However, there is a lack of research comparing these two categories of carriers (food and supplements) for the same functional ingredient. This work focuses on konjac glucomannan (KGM) due to its recognized body weight reduction-related effect: when it swells in the stomach in the presence of sufficient water, it produces a sensation of fullness. In this context, the objectives of the present work were to gain knowledge about consumer perception of KGM and its different carriers or forms of presentation (in a food item or in capsules). In addition, the relative importance of the carrier, front-of-package images and weight loss-related information were studied by different sensory techniques, such as word association, projective mapping and conjoint analysis. The results showed that consumers formed negative perceptions when the information was not sufficiently complete and that they considered a food product containing KGM better than KGM capsules. Regarding the front of the package, health benefit-related images were more attractive than verbal information. [ABSTRACT FROM AUTHOR]

• Food textures influence consumer acceptance, expected satiety and satiation. • Oat breads with different textures were formulated aimed at reducing intake. • Face reading was used to assess oral processing behaviour simultaneously with TDS assessment. • Face reading measurements were related to self-reported measures of satiety. • Consumers evaluated acceptance, satiety expectations and responded to a CATA question. Food texture can influence sensory perception and eating behaviour; it can be managed to affect intake, by inducing higher expected satiety and satiation, and eventually reducing overeating. The objective of this work was to assess face reading as an automatic measure of oral processing behaviour of products with different texture modifications, aimed at reducing intake. Three oat breads with different textural properties were used as a case study. A trained panel used Temporal Dominance of Sensations to describe dynamic sensory profiles of the breads and were simultaneously video recorded; the videos were analysed by FaceReader (intake, chewing motions, chewing period). The parameters extracted through face reading showed significant differences among the breads in duration of chewing period and number of chewing motions, which can be interpreted together with the TDS results. A consumer test (n = 135) was conducted on the breads, where participants evaluated overall liking, expected satiation and satiety, and answered a Check-All-That-Apply question including sensory and non-sensory attributes. Results indicated that the samples were significantly different in terms of liking, expected satiation and satiety and that consumers described samples in CATA question in line with the panel. Results interpreted together allowed the identification of the dynamic textural properties responsible for enhancing satiety and satiation expectations. Methodological implications are discussed throughout the paper. The novelty of the study is to show that automatic measures of oral processing behaviour by face reading, can be linked to self-reported explicit measures of satiety, opening the door to larger studies, unfeasible using manual annotation. [ABSTRACT FROM AUTHOR]

Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural possibilities are best suited for free-ranging and self-foraging animals. Meat has a strong position in the Norwegian diet, particularly as a centrepiece for special occasions. Good taste, product variety, and affordable price make meat a convenient choice. Norwegian consumers are not worried about animal welfare in local production, nor highly driven by environmental motives for reducing their consumption. Meat analogues have a very small market share, and taste and processing level do not make it a primary replacement for meat reducers. Still, Norwegian consumers' attitudes towards meat have become more diverse in later years. More consumer segments display meat-reducing behaviours citing both health and sustainability reasons. Females are particularly interested in reducing meat consumption, young age and urban lifestyle are other characteristics of meat reducing segments. • Meat consumption in Norway is lower than in other comparable Northern European countries. • Meat consumption in Norway has strong traditional connotations. • Taste, convenience, and price make meat still the most common dinner constituent. • Food environmental concerns are not on top of Norwegians' mind. • Reduced meat-eating is particularly observed among young, urban consumers. [ABSTRACT FROM AUTHOR]

• The interpretation of L-shaped data of sensory attributes, liking ratings, consumer attributes provided useful information. • Two approaches (two-step PLS regression vs one-step simultaneous L-PLS regression) are compared. • Yoghurt data (sensory profiling, liking ratings, consumer attributes) was used as an illustration. • Two-step PLS and L-PLS regression approaches provided similar results when integrating sensory, and consumer information. • Two-step PLS regression approach provided more direct interpretation of individual differences in liking. Different approaches for handling L-shaped data are compared for the first time in a study conducted with Norwegian consumers. Consumers (n = 101) valuated eight different yoghurt profiles varying in three intrinsic attributes such as viscosity, particle size, and flavour intensity following a full factorial design. Sensory attributes, consumers' liking ratings, and consumer attributes were collected. Data were analysed using two different approaches of handling L-shaped data: approach one used two-step Partial Least Square (PLS) Regression using L-shaped data including the three blocks such as sensory attributes, consumers' liking ratings, and consumer attributes, while approach two was based on one-step simultaneous L-Partial Least Square (L-PLS) Regression model of the same three blocks of data. The different approaches are compared in terms of centering, step procedures, interpretations, flexibility, and outcomes. Methodological implications and recommendations for academia and future research avenues are outlined. [ABSTRACT FROM AUTHOR]

Prototypes play a central role in applied food research and innovation (R&I), serving as the initial representations of new products, process, or project ideas. They function as "boundary objects", facilitating interdisciplinary dialogue, knowledge creation, and cooperation. Despite their significance, challenges arise due to the differing perspectives and creative behaviors of scientists in this field. This commentary addresses the question of how prototypes can foster collaboration across disciplines in applied food R&I. Our study explores the application of prototypes within the disciplines of innovation management, consumer and sensory science, and food science and technology. We provide an overview of the diverse roles of prototypes in the R&I process and elucidate their function of bridging interdisciplinary gaps and facilitating knowledge exchange. Furthermore, we analyze the use of prototypes across those disciplines, emphasizing their role as communication facilitators and mutual learning tools. While prototypes are indispensable in applied food R&I, they are predominantly employed in distinct phases according to the discipline, with a lack of interdisciplinary collaboration. However, we observed that prototypes often serve similar purposes across disciplines. Thus, we propose a wider integration of prototyping into research processes, to facilitate communication, improve mutual learning and knowledge exchange, and make research outputs easily transferable. Experienced facilitators should holistically manage diverse prototypes, fostering an iterative project model that transcends disciplinary boundaries. Our commentary emphasizes the transformative potential of prototypes advocating for their informed usage across disciplines to advance cross-disciplinary collaboration and align research outcomes with societal needs, thus supporting responsible applied food R&I. • Prototypes foster interdisciplinary collaboration in applied food R&I. • Common understanding of prototyping practices across disciplines improve impact. • Transition to iterative project models enhances collaboration efforts. • Prototyping empowers responsible research and innovation. [ABSTRACT FROM AUTHOR]

Abstract: In this research work, a multidisciplinary approach was applied to answer the question: do consumers perceive what semiotics want to convey? The idea behind was to determine if consumers’ expectations and associations raised by simulated yogurt labels, designed with different sign combinations frequently applied in commercial products, were in agreement with results from a semiotic analysis, and to check for cultural differences, comparing results from two Spanish-speaking countries (Spain and Uruguay). A survey of the plain yogurt market was performed, followed by a semiotic analysis of the gathered labels performed by a team of semiotics experts. Only the non-verbal elements such as images, visual structure, colors, typography and their combinations, were considered; so brand, price, nutritional information, composition, etc. were nor taken into consideration. The main messages conveyed by the labels were summarized and based on that, five yogurt model labels were designed and subsequently used as stimuli in a consumer study. An online consumer questionnaire, based on a word association task, was performed in both countries to understand the words, descriptions, associations, thoughts or feelings generated by the model labels. The approach was successful, and the results obtained showed that the main messages conveyed by the model labels were well understood in Spain and Uruguay; however some cultural differences in the perception of the messages could be highlighted. [Copyright &y& Elsevier]

Abstract: Considering the great impact of texture on consumers’ liking of several products, it is important for food companies to understand how consumers describe the texture of food products. The aim of the present study was to get an insight on consumers’ texture vocabulary in three different Spanish-speaking countries: Argentina, Spain and Uruguay. A free listing task was carried out in each country with 107–120 consumers. Participants were asked to list all the texture characteristics of food products they knew about. Between 80 and 112 terms were elicited by consumers, comprising mainly words related to texture characteristics of food products. By simultaneously considering frequency of mention and average order of elicited terms, the most familiar texture terms in each country were identified, being the most frequently used texture terms similar. Results from the present work would contribute to a greater knowledge of the vocabulary used by consumers to describe the texture of food products and show the existence of cross-cultural differences in word usage within a same language. [ABSTRACT FROM AUTHOR]

• Children were able to use TCATA and TDS to describe visual stimuli. • TCATA provided a more detailed and accurate description of the video than TDS. • Dominance may be conceptually complex for children. • Children used TCATA and TDS methods as static when applied to food stimuli. • Refinements are needed to use TCATA and TDS with children to characterize food. Sensory scientists have adapted several sensory methods to fit children's cognitive abilities according to their different developmental stages. Although children have been reported to be able to use sensory methods to describe foods and beverages, published applications are limited to static characterizations. In this context, the objective of the study was to evaluate the feasibility of using two dynamic methods (temporal check-all-that-apply -TCATA- and Temporal dominance of sensations -TDS-) for sensory characterization with children. A video featuring colored circles (varying in size, appearing and disappearing) was used to convey the idea of temporal perception and to familiarize children with the methods. A series of six vanilla milk desserts was used in the tasting session. A total of 102 children (8 to 12 years old) recruited from two Uruguayan schools participated in the study. They were randomly divided in two groups, each of which used one of the methods. Results showed that TCATA and TDS allowed capturing the dynamics in the video. However, TCATA provided a more detailed description of how the colored circles evolved with time than TDS. In the case of the milk desserts samples, both methodologies showed similar results regarding the most relevant sensory characteristics. However, children mostly used them as static methods. In the TDS task, children dithered for long before selecting a new attribute, which points towards difficulties in evaluating dominance. Results from the present work suggest that refinements are needed to make TCATA and TDS methods applicable with children for characterizing food stimuli. [ABSTRACT FROM AUTHOR]

• A sugar reduction up to 40% is feasible in vanilla milk desserts for children. • Cross-modal interactions minimized the sensory changes in sugar-reduced samples. • Individual differences in children's hedonic perception were found. The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8–12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs. [ABSTRACT FROM AUTHOR]

Personalisation of foods opens for improving individuals' quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to impact on individuals and their needs. In this paper, we will provide an overview of how research from a personalised food perspective can benefit consumers that require special food offerings. The paper is structured along the food chain addressing the following topics: i) Food raw material and components, ii) Food processing and culinary aspects, iii) Food digestion and microbiota, iv) Food perception. The paper highlights how food and its composition influence personal requirements, and how processing of the foods can contribute to optimised products for consumer groups. Furthermore, much attention has been accorded how digestion and microbiota are sensitive to food consumed and how this vary with consumer group. Finally, consumers' perceptions and preferences play an important part in how foods are presented and chosen. More research is needed to utilise the possibilities of personalising foods to improve life for consumers with different needs. • Personalisation of food can be addressed throughout the value chain of food. • Food raw material can be selected, modified and treated for personalisation. • Food processing techniques can improve nutrient availability of personalised food. • Food digestion and gut microbiota influence personalisation of food. • Sensory attributes are important for personalisation of food. [ABSTRACT FROM AUTHOR]

[Display omitted] • Study investigates on how oat particle size and baking powder affects biscuits fortified with brewer's spent grains (BSG). • Oat particle size (OPS) and baking powder (BP) were used to manipulate sensory properties of BSG-fortified biscuits. • Different drivers and inhibitors of liking were observed in different consumer clusters. • Area-under-curves and temporal-curves explained the effect of OPS and BP on consumer perception of BSG-fortified biscuits. Brewer's spent grain (BSG), a by-product of the brewing industry, has great potential as food additive. BSG is particularly rich in protein and fibre content which makes it an ideal nutritional fortifier for biscuits. However, adding BSG to biscuits can lead to changes in sensory perception and consumer acceptance. This study explored the temporal sensory profiles and drivers/inhibitors of liking in BSG-fortified biscuits. Six biscuit formulations were obtained from a design with factors oat flake particle size (three levels: 0.5 mm, small commercial flakes, large commercial flakes) and baking powder (two levels: with, without). Consumers (n = 104) tasted the samples, described their dynamic sensory perception using the Temporal Check-All-That-Apply (TCATA) method, and rated their liking on a 7-point categorical scale. The Clustering around Latent Variables (CLV) approach was used to group consumers into two clusters based on their preferences. The temporal sensory profiles and drivers/inhibitors of liking were investigated within each cluster. Foamy and Easy–to–swallow were sensory drivers of liking for both groups of consumers. However, inhibitors of liking were different in the two clusters: Dense and Hard–to–swallow for one cluster and Chewy, Hard–to–swallow and Hard for the other cluster. These findings give evidence that manipulating oat particle size and presence/absence of baking powder changes BSG-fortified biscuits' sensory profiles and consumer preferences. A complementary analysis of the area-under-curve of the TCATA data and inspection of individual temporal curves showed the dynamics of perception and showed how oat particle size and presence/absence of baking powder affected consumer perception and acceptance of BSG-fortified biscuits. The methods proposed in this paper can be further applied to understand how enriching products with ingredients that would otherwise go to waste affects acceptance in different consumer segments. [ABSTRACT FROM AUTHOR]

[Display omitted] • Children's reaction to sugar reduced chocolate dairy desserts was explored. • Three conditions were evaluated: tasting with/without package and package without tasting. • Sugar reduction led to a significant reduction in overall liking. • Warning labels did not have a significant effect on children's choice of packages. • Desserts did not differ in their liking when tasted under informed conditions. The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (▪, ▪, ▪). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed. [ABSTRACT FROM AUTHOR]

We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation. [ABSTRACT FROM AUTHOR]