Fresh threat: what's lurking in your salad bowl?

In North America in 2006, outbreaks of pathogenic Escherichia coli and Salmonella in spinach, lettuce and tomatoes sickened over 700 people and caused four deaths. These high‐profile cases are only the tip of the iceberg, however, and many people are affected by contaminated produce each year. Douglas Powell and Ben Chapman reveal why current food safety programmes in the USA have not eliminated contamination and suggest how an industry led by producers could spearhead programmes to mitigate the risk of future outbreaks. Copyright © 2007 Society of Chemical Industry     

From sensory evaluation to sensory and consumer research of food: An autobiographical perspective

During the past decades, sensory evaluation of food quality has evolved and grown into a discipline that covers sensory and consumer research of foods and beverages. The present review deals with those aspects of the development in which I have been personally involved and have considered inspiring and important subject matters in the field. They are consumer responses to (1) salt, (2) fat, and (3) unfamiliar foods; (4) food choice and socio-cognitive segmentation, (5) responses to food in the elderly and young; and (6) genetic origins of food preferences. Perspectives of the field and of these specific areas are discussed, and some “words of wisdom” are offered for the younger generation of sensory-consumer researchers.     

From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience

The fresh dairy dessert category comprises a growing number of bi-layered products. These products can be considered as more complex than other dairy desserts because of their heterogeneity and the multiplicity of sensations they evoke. In this study, we set out to sensory characterize some bi-layered chocolate desserts and find the sensory determinants of their perceived complexity. To do this, we adapted the sequential profiling method to assess sensory attributes covering the full consumption of the dessert. This adaptation was based on the observation of consumers’ eating styles during a first experiment. We observed that most consumers ate bi-layered chocolate desserts in spoonfuls composed of both layers, with different proportions of top and bottom layer. From these observations, we specified a standardized eating pattern representative of this behaviour. In a second experiment, seven commercial bi-layered chocolate desserts were evaluated by a panel trained to follow this eating pattern, and using the adapted sequential profiling. This evaluation showed the evolution of the sensory perception of bi-layered products from the first to the last spoonful. Perceived complexity data identified three groups of panellists based on their complexity scores. These groups matched three different ways to define ‘perceived complexity’ in a chocolate bi-layer dessert. We also observed that perceived complexity could be related to the richness of the sensations perceived, and specifically to the maximum number of salient attributes and the fluctuation of dominant attributes during the sequence of spoonfuls.     

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

Companies need to continuously innovate to maintain market leadership. When the market is overloaded the challenge consists in creating innovative products able to attract and satisfy consumers. The general aim of this research is to set-up an operational protocol that aids in creating innovative products using a sensory marketing approach, i.e. involving consumers at different stages of the process and demonstrates the validity of this protocol.The chosen product – a specific category of drink – has been duplicated by many competitors; therefore, it is necessary to create again differentiation by improving its sensory characteristics. First, a qualitative phase explored the concerned food universe and the possible sensory variations of the product across the five senses. Following this phase, a limited number of factors were selected for sample formulation: colour intensity (4 intensities), flavouring (3 types), label type (soft touch vs. hard) and pack size (standard vs. oversize). Next, a statistical experimental design was used to select a partial number of all combinations to be tested quantitatively. Finally, a quantitative phase allowed for evaluating the liking and concept fitting of 12 scenarios from the experimental design and data was analyzed with a conjoint approach. The results showed that the main factors which drive consumer preference for this concept are colour intensity and flavouring. Pack size and label type are taken into account by the consumer to a lesser extend. The ideal combination of the studied factors was also determined and lead to an agreement between product developers and marketers.This experiment showed the feasibility of the proposed multi-sensory design method based on mixed qualitative and quantitative approaches.     

混纺产品快速定量分析方法

用GB／T2910-1997的方法与快速定量分析方法对各种混纺织产品定量分析的准确性进行了比较,得出了符合GB／T2910-1997要求的快速定量分析方法,从而极大地提高了实验效率。     

Projective mapping: A tool for sensory analysis and consumer research

Studies have indicated that profiling and (dis)similarity scaling yield different perceptual product maps. Conceptually, these two procedures are different. This paper looks at a third and alternative method of producing a two-dimensional, perceptual map utilizing a projective-type method whereby individual assessors themselves are required to place products on the space according to the similarities and differences they perceive. However, visual comparison of the final results provided by each assessor is difficult and, hence, generalized Procrustes analysis is applied to compare each assessor's map for similarity with the others. In this study it was found that the perceptual map derived from projective mapping was as similar to the map derived from profiling as from dissimilarity scaling. However, consistency over repeated trials was greater for projective mapping than for the other two methods. It is suggested that projective mapping could be a potentially useful technique for linking sensory analysis and consumer research data.     

包装的魔力 贴标工艺不可少

<正> 据美国一项调查发现,约有60％顾客在进入商店后,会改变原有的产品选购方案。事实上,在实地购买产品时,面对琳琅满目的商品包装,改变初衷是不足为奇的事。 随着饮料包装标签发展技术不断推陈出新,成本低廉和外观诱人的产品包装是生产商不断追求的目标。B＆HLabeling Systems公司推出的强化型     

The impact of olfactory product expectations on the olfactory product experience

In order to prevent failures when developing a new perfume it is necessary to systematically gather information on the impact that olfactory product expectations generated by means of marketing (i.e. brand name, packaging, container, advertising, distribution) have on the olfactory product experience at an early stage of the innovation process. This information can then be used to simultaneously improve intrinsic and extrinsic product properties. Theories are discussed which describe the influence of olfactory product expectations on the olfactory product experience. The results of a pilot study, based upon the assimilation-contrast model approach are presented.     

The role of oral processing in dynamic sensory perception

Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.     

Explaining the liking for drinking yoghurt: The role of sensory quality,food choice motives,health concern and product information

The influence of sensory and non-sensory product characteristics and consumer-related factors, such as demographics, food choice motives, and health concern, on liking for four drinking yoghurt flavours was studied using a three-block L-partial least squares regression method. Degrees of liking for yoghurt flavours were evaluated in a consumer test (n = 162) under two conditions: blind and with full product information available. The food choice motives of the members of the consumer panel and data on their concern for food and health were collected using validated questionnaires. Food choice motives were connected to the liking. Subjects who considered natural content, ethical concern, and health as important food choice motives perceived sourer, thicker, and more genuine yoghurt flavour as more pleasant, compared to subjects who considered convenience, price, mood, and familiarity more important, evaluated sweeter and smoother yoghurt as more pleasant.     

The menthol smoker: tobacco industry research on consumer sensory perception of menthol cigarettes and its role in smoking behavior.

The use of menthol in cigarettes is actively promoted by the tobacco industry for its perceived sensory benefits, and smokers of menthol cigarettes commonly differ from nonmenthol smokers in markers of smoking behavior and addiction. In this study, we analyzed internal tobacco industry documents to describe the relationships between sensory perception and the attitudes, preferences, and patterns of cigarette use among menthol smokers. Two unique types of menthol smoker emerged from this analysis: those who cannot tolerate the harshness and irritation associated with smoking nonmenthol cigarettes, and those who seek out the specific menthol flavor and associated physical sensation. Among the first segment of menthol smokers, menthol reduces negative sensory characteristics associated with smoking. This segment of smokers may include a large proportion of occasional smokers or young people, as well as smokers who have "traded down" to a less strong cigarette because of perceived harshness or negative health effects. Some established menthol smokers, on the other hand, appear to be tolerant of and even actively seek stronger sensory attributes, including higher menthol levels. Smokers of these "stronger" menthols have traditionally been disproportionately Black and male. Some beginning or occasional smokers may adopt menthols for their mild properties and to cover up the taste of tobacco, but then develop a stronger desire for the menthol taste over time. Future research measuring smoking behavior and evaluating cessation outcomes of menthol smokers should consider the duration of menthol use and differentiate smokers according to their reasons for using menthols.     

Impact of different temperature abuse scenarios on sensory quality and off-odour formation in ready-to-eat salad leaves

Packages of ready-to-eat (RTE) wild rocket and lettuce baby leaves were subjected during 8 days of cold storage to a chronic temperature abuse (CTA) at sub-optimal storage temperature (10 °C) or to a short-term (6 h) abuse at ambient temperature (STA) to evaluate the impact of two temperature abuse scenarios on gas composition within the packages, leaf sensory quality and volatile organic compounds (VOCs). In both species, the CTA scenario had a markedly higher impact on gas composition, sensory quality and off-odour formation than the STA, and the limit of sensory acceptability was reached in the CTA scenario 4 days or more earlier than in the STA. Sulphur compounds were the main responsible for off-odour perception in both leafy salads. Results from the present study may be useful in the assessment of critical points in the cold chain of RTE fresh produce and in prioritising actions towards improved cold-chain management.     

快速感官分析技术在葡萄酒香气感官分析中的应用

采用快速感官分析技术——Napping~?结合Ultra Flash Profiling(UFP)对来自中国4个产区的12款赤霞珠干红葡萄酒进行香气感官评价,采用普氏多维向量分析(procrusts multiple factor,PMFA)、Indscal模型和聚类分析3种多元统计分析对感官数据进行分析。结果表明,不同产区的葡萄酒具有明显的产区特征性并且具有相似的香气特征,其中3种多元统计分析共同认为,晋西产区和烟台产区的赤霞珠葡萄酒具有明显的产区特征性,晋西产区的葡萄酒都具有黑醋栗、红色水果和山楂的香气,烟台产区的葡萄酒则具有显著的烟熏香气特征。来自宁夏产区和新疆产区的葡萄酒之间的差异性在不同分析方法间略有差别,PMFA和聚类分析显示,二者的差异性较小,而Indscal模型则可以较好区分。此外,宁夏产区的葡萄酒具有青椒和甜香料的香气,而来自新疆产区的葡萄酒则具有更显著的烘烤、李子干和花香的香气。研究结果表明,快速感官分析技术可以准确地对葡萄酒进行感官评价。     

Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates

Food producers are constantly searching for ways to improve existing products and to develop new products. Quality Function Deployment (QFD) methodology was designed to help incorporate the consumer’s needs into the development and improvement of products. The House of Quality (HOQ) is the first matrix produced when QFD is applied. Although several adaptations to the HOQ have been made to make the method user-friendly for the food industry, very few industry applications can be found in the literature.This paper presents the possibilities and limitations of the HOQ for the improvement of food products based on consumer preferences, processing parameters and sensory attributes. The method is illustrated by a case-study for filled chocolates. Although the results of the case-study provide insights concerning product improvement of filled chocolates, it also reveals limitations for the application and interpretation of HOQ within the food industry. To tackle these problems, the authors propose to include fuzzy set theory when completing the planning matrix, to incorporate chain information in the HOQ, and to establish good communication between departments. With precise and appropriate application of the HOQ, it is possible for a company to produce products with high consumer preference and, thus, a high success rate.     

The changing face of dairy starter culture research: From genomics to economics

Dairy starter culture research is currently moving through an exciting period which increasingly uses state‐of‐the‐art functional genomics overlaid on traditional microbiology. To date, 25 lactic acid bacteria (LAB) genomes have been sequenced, most of which are genetically pliable using food‐grade approaches. An in‐depth knowledge of intricate metabolic networks of industrial strains will provide us with a repertoire of genetic markers for ‘knowledge‐based’ selection of desirable LAB and expansion of molecular tools for potential strain improvement. This review explores the significance of the genomics era for dairy cultures and discusses future directions which will ultimately change how we interpret starter performance.     

智能感官分析技术在食品风味中的研究进展

食品风味是决定食品品质的关键指标,也是影响消费者购买意向的重要属性。传统的食品风味评价方法依赖于人工感官、智能感官、仪器分析等。仪器分析技术可以定性定量检测食品中特征风味物质,但无法展示食品的味觉和嗅觉等感官信息,不能实现综合评价食品风味品质;人工感官分析可靠性高,但易受主观性影响且再现性差;智能感官分析技术则基于人类感官仿生技术开发,将传感器阵列与数据处理单元以及模式识别系统结合,从而对食品风味进行检测、评价,具有快速检测、操作简便、精密度高、再现性好等优势,备受研究者青睐。本文在简要介绍了电子鼻、电子舌和电子眼等智能感官技术概况的基础上,综述了智能感官技术在食品风味品质评价、食品新鲜度检测、食品真实性鉴别、产地溯源检测及其他检测方面的研究现状,探究了智能感官技术结合仪器分析技术、数据分析方法的研究进展,并讨论了现有研究的局限性及未来研究发展方向,以期为智能感官分析技术在食品风味评价的应用及深入研究提供理论依据和数据支撑。     

亚硝酸盐在肉制品中应用的危害分析及其替代物的研究

对肉制品中添加亚硝酸盐的作用及其危害进行了分析,并对减少肉制品中亚硝酸盐替代物的途径进行了探讨。     

鲍鱼汁产品的研究

文章主要研究鲍鱼汁专用变性淀粉对鲍鱼汁产品稳定性的影响及原料天然鲍鱼提取物,配料酱油、食盐对鲍鱼汁产品风味的影响。试验表明,鲍鱼汁专用变性淀粉生产出来的鲍鱼汁产品具有较高的稳定性,使用一定量的此种变性淀粉能使鲍鱼汁产品具有良好的形态。对不同的原料使用量得出的产品风味进行感官评价,经过正交试验得出风味、色泽较好的鲍鱼汁产品的最佳配方为5%的变性淀粉、2%的鲍鱼提取物、7%的食盐,其它为2.5%的白糖,0.5%的味精,10%的酱油,73%的水。