scholarly journals Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 395
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Descriptive Analysis ◽  
Food Matrix ◽  
Modal Interactions ◽  
Sensory Panel ◽  
Reduced Products ◽  
Food And Beverage ◽  
Sweetness Intensity ◽  
Off Flavors ◽  
Sugar Reduction ◽  
The Cross

Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.

scholarly journals Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 146 ◽  
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Niki Alexi ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Young Adults ◽  
Individual Differences ◽  
Product Development ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Initial Screening ◽  
Enhancing Effect ◽  
Food And Beverages ◽  
Sweetness Intensity ◽  
Sugar Reduction

Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

2020 ◽  
Vol 45 (4) ◽  
pp. 293-301 ◽  
Author(s):  
Anne S Bertelsen ◽  
Line A Mielby ◽  
Niki Alexi ◽  
Derek V Byrne ◽  
Ulla Kidmose
Keyword(s):  
Sensory Analysis ◽  
Sucrose Concentration ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Taste Perception ◽  
Modal Interactions ◽  
Descriptive Sensory Analysis ◽  
The Cross ◽  
Sugar Levels ◽  
Careful Screening

Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.

scholarly journals Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1914
Author(s):  
Scott Lafontaine ◽  
Kay Senn ◽  
Laura Knoke ◽  
Christian Schubert ◽  
Johanna Dennenlöhr ◽  
...  
Keyword(s):  
North American ◽  
Alternative Food ◽  
Chemical Components ◽  
Sensory Panel ◽  
Food And Beverage ◽  
Beer Flavor ◽  
Chemical Techniques ◽  
Selection Of

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

scholarly journals A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1632 ◽  
Author(s):  
May Wee ◽  
Vicki Tan ◽  
Ciarán Forde
Keyword(s):  
Growth Rate ◽  
Dose Response ◽  
Rate Of Change ◽  
The Other ◽  
Rebaudioside A ◽  
Glycaemic Response ◽  
Sensory Panel ◽  
Response Behaviour ◽  
Sweetness Intensity ◽  
Sugar Replacement

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.

scholarly journals EVALUASI STRATEGI PEMASARAN PADA MASA PANDEMI COVID19

VALUE ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 39-56
Author(s):  
Harry Ramadhan ◽  
Endah Widati ◽  
Ibnu Fiqhan Muslim
Keyword(s):  
Marketing Strategy ◽  
Research Method ◽  
Qualitative Method ◽  
Descriptive Analysis ◽  
Business Environment ◽  
Marketing Mix ◽  
Analysis Techniques ◽  
Profitability Analysis ◽  
The World ◽  
Food And Beverage

Competition in the restaurant and cafe industry at this time is very tight and competitive. This is marked by the growing number of new competitors in the world of Resto and Cafe. The restaurant and cafe industry as one of the food and beverage supply sectors that can support national and regional economic development. In Depok, there are 170 restaurants and cafes operating. The purpose of this study was to find out how the results of the implementation of Marketing Strategy During the Covid19 Pandemic at Like No Other Cafe Depok. The research method used is descriptive qualitative method. Using interviews, questionnaires and observations to related parties as data collection techniques. Thus, the data analysis techniques used were VRIO and PESTLE analysis to analyze the business environment, profitability analysis to evaluate the results of the implementation of the marketing mix program used and descriptive analysis to analyze planning, implementation and marketing strategy activities. The results showed that the strategy implemented by Like No Other Cafe during the Covid19 pandemic was considered effective so that Like No Other Cafe was still able to survive and generate income even though the income was only 50% of normal conditions.

scholarly journals Sensory evaluation of mono-varietal juices from columnar apple fruits

2021 ◽  
pp. 48-55
Author(s):  
E. S. Salina
Keyword(s):  
Apple Juice ◽  
Sugar Content ◽  
Descriptive Analysis ◽  
Rapid Assessment ◽  
Sensory Level ◽  
Juice Quality ◽  
Sensory Panel ◽  
Yellow Colour ◽  
Biochemical Indices ◽  
Apple Fruits

Tis study presents the sensory and biochemical traits of mono-varietal juices from columnar apple fruits grown in the Orel Region. Fruit juices from the cultivars Valuta, Zvezda Efira, Orlovskaya Eseniya and Priokskoye have been assessed against the Antonovka Obyknovennaya juice as control. We used the emerging sensory scales and dictionaries to develop a sensory panel for the apple juice evaluation and analysed its main biochemical criteria. Te top descriptors in a five-point rating were used to develop the colour, flavour and aroma scales for a quick juice quality evaluation, with suitable descriptors for each sensory level. Analyses of sensory data showed more expert discrimination of flavour than aroma. Te cultivars were divided into three groups in terms of juice quality: transparent without opalescence (Zvezda Efira, Valuta), almost opaque with marked opalescence (Orlovskaya Eseniya, Antonovka Obyknovennaya) and medium-transparent juice with slight opalescence (Priokskoye). Zvezda Efira and Antonovka Obyknovennaya were more sour and tart, while the Valuta and Priokskoye varieties were the sweetest. Orlovskaya Eseniya had a balanced sweet-sour and least tart juice. A correlation has been determined between the point and descriptor scorings of apple juices, as well as between the flavour and biochemical indices. Te sensory panel developed identified the best sensory qualities of apple juice as high transparency, absent opalescence, intense straw-yellow colour, sour-sweet rich flavour and distinct apple aroma. Te most flavour-affecting biochemical indices were the sugar content (°Brix), sugar-acid ratio and P-active catechin amount. Te point and descriptive scorings produce fully accordant results. A descriptive analysis is industry-preferred for allowing a rapid assessment of various product characteristics and their adjustment upon need.

scholarly journals Do synaesthesia and mental imagery tap into similar cross-modal processes?

2019 ◽  
Vol 374 (1787) ◽  
pp. 20180359 ◽  
Author(s):  
Alan O'Dowd ◽  
Sarah M. Cooney ◽  
David P. McGovern ◽  
Fiona N. Newell
Keyword(s):  
Mental Imagery ◽  
Visual Stimuli ◽  
Causal Role ◽  
Body Parts ◽  
Modal Interactions ◽  
Object Properties ◽  
Poor Understanding ◽  
The Cross

Synaesthesia has previously been linked with imagery abilities, although an understanding of a causal role for mental imagery in broader synaesthetic experiences remains elusive. This can be partly attributed to our relatively poor understanding of imagery in sensory domains beyond vision. Investigations into the neural and behavioural underpinnings of mental imagery have nevertheless identified an important role for imagery in perception, particularly in mediating cross-modal interactions. However, the phenomenology of synaesthesia gives rise to the assumption that associated cross-modal interactions may be encapsulated and specific to synaesthesia. As such, evidence for a link between imagery and perception may not generalize to synaesthesia. Here, we present results that challenge this idea: first, we found enhanced somatosensory imagery evoked by visual stimuli of body parts in mirror-touch synaesthetes, relative to other synaesthetes or controls. Moreover, this enhanced imagery generalized to tactile object properties not directly linked to their synaesthetic associations. Second, we report evidence that concurrent experience evoked in grapheme—colour synaesthesia was sufficient to trigger visual-to-tactile correspondences that are common to all. Together, these findings show that enhanced mental imagery is a consistent hallmark of synaesthesia, and suggest the intriguing possibility that imagery may facilitate the cross-modal interactions that underpin synaesthesic experiences. This article is part of a discussion meeting issue ‘Bridging senses: novel insights from synaesthesia’.

scholarly journals PENGEMBANGAN AGROWISATA BERLANDASKAN KONSEP TRI HITA KARANA DI SUBAK UMA LAMBING, KECAMATAN ABIANSEMAL, KABUPATEN BADUNG

2019 ◽  
Vol 7 (1) ◽  
pp. 57
Author(s):  
Ni Luh Putu Erma Mertaningrum ◽  
Wayan - Windia ◽  
Ratna Komala Dewi
Keyword(s):  
Fruits And Vegetables ◽  
Descriptive Analysis ◽  
Tourism Development ◽  
Social Aspect ◽  
Actual Situation ◽  
Ideal Situation ◽  
Methods And Techniques ◽  
Food And Beverage ◽  
Aspect Social ◽  
The Ideal

ABSTRACT In an effort to agro-tourism development at Subak Uma Lambing, it is necessary to analyze the potential, form of development, and suitability between the ideal situation and the actual situation of subak. Based on that, it is necessary to do analysis based on the concept of Tri Hita Karana. The purpose of this study is to analyze the potential,  the  form of agro-tourism  development,  and  the suitability between the ideal situation and the actual situation at Subak Uma Lambing related to the agro-tourism development based on Tri Hita Karana concept. This research used pekaseh and tourism actors as a main informant, and the member of subak as respondent. Methods and techniques of data collection used are observation, in-depth interviews, questionaires, documentation, and triangulation. Data analysis methods and techniques used are qualitative descriptive analysis, and matrices analysis of relationships between technology sub-systems and cultural sub- systems. The results showed that Subak Uma Lambing has the potential of tourist attraction,  transportation  type,  electricity  flow  and  lighting.  Roads,  parking  lots, health facilities, food and beverage kiosks, souvenir shops, lodging, and accessibility based on distance and ease with other tourist locations. Agro-tourism is developed using an mindset aspect, social aspect, and artifacts aspect with alternative forms of agro-tourism is tracking, jogging, cycling, metekap, nandur, manyi, feeding cows, feeding fish, fishing trips, fruits and vegetables picking tours, studying rindic instruments, watching ritual activities, enjoy typical Balinese food, mejejahitan, capil wraping, traditional games, entertainment Balinese Dance and stay at krama subak home. In general, the application of the concept of Tri Hita Karana approaching the ideal situation, but on the relationship of social sub-system with sub-organoware system has not reached the ideal. In this study, it is advisable to maintain the cleanliness of irrigation channels, as well as to improve and equip facilit ies and infrastructure. An agreement needs to be made on manners, local government and tourism bureaus, collaboration between subak institution and krama to realizing the artifact aspects.

scholarly journals Kenaikan Omzet UMKM Makanan dan Minuman di Kota Bogor Pasca Sertifikasi Halal

Al-Muzara ah ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 109-127
Author(s):  
Hana Khairunnisa ◽  
Deni Lubis ◽  
Qoriatul Hasanah
Keyword(s):  
Small And Medium Enterprises ◽  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Work Hours ◽  
Added Value ◽  
Total Revenue ◽  
Food And Beverage ◽  
Before And After ◽  
Medium Enterprises

Halal certification is one of the company’s strategy that aims to retain their consumers and become a difference with competitors and to give added value for product. Most of the researchers have proved that halal certificates affect big companies’ total revenue. However, there are not many studies that have proved that halal certificate would affect the total revenue of micro, small, and medium enterprises (MSMEs), especially in Bogor City. This research aims to determine the characteristics of MSMEs’ owners and their business, analyze the changes of MSME’s total revenue before and after owning a halal certificate, and the factors that affect MSMEs’ total revenue after owning a halal certificate. The questionnaire data were collected through an interview with 40 food and beverage MSMEs’ owners who have halal certificates in Bogor City. This research uses descriptive analysis, paired sample t-test, and multiple linear regression analysis as the analysis methods. Results based on this research showed that there was a difference in the total revenue of MSMEs before and after owning a halal certificate. The factors that have positive and significant effects of MSMEs’ total revenue influences are capital, work hours, length of business, and a dummy of promotion.

scholarly journals Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

2020 ◽  
Vol 130 ◽  
pp. 108920 ◽  
Author(s):  
Ana Laura Velázquez ◽  
Leticia Vidal ◽  
Paula Varela ◽  
Gastón Ares
Keyword(s):  
Modal Interactions ◽  
Sugar Reduction
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