Home-use Test Research Articles

Consumer evaluation of health and environmental label concepts on sensory acceptance and wellness perception of fortified oat beverage

The study aimed to determine how health and environmental labels affect consumer perception of sensory attributes, overall liking, and wellness perception of oat milk fortified with β-glucan and pea protein. Oat milk was fortified with 6.25 g β-glucan and 14.12 g pea protein per liter. Consumers (n = 108) evaluated oat milk for four consecutive days: Day 1 (label pre-exposure) in a food sensory laboratory; Day 2 and 3 evaluations through a Home-Use-Test (HUT) of bottles labeled with either health or environmental benefits; Day 4 (post-exposure) in a food sensory laboratory. Oat flavor and creaminess intensity, and overall liking on the 9-point hedonic scale were evaluated daily and wellness perception (six dimensions assessed by 31 CATA items) was evaluated on Days 1 and 4. Creaminess was perceived to be significantly greater on Day 1 than Day 4, attributed to adaptation effects, while oat flavor and overall liking (‘like moderately’) were not significantly different over four days. Overall liking was not significantly influenced by location of evaluation (CLT and HUT) or exposure to labels. For wellness perception, the most mentioned terms were from general, physical, and emotional dimensions after health and environment label exposure. Additionally, post-exposure to labels resulted in a significant increase in frequency of mentions for general, social, spiritual, and emotional dimensions. The study outcome provided information on how labels influenced wellness perception, providing a positive experience for the consumers, but did not influence the overall liking of the product.

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.

Online consumer testing beyond central location tests: A case study for brewed coffee

Due to the constraints of the COVID-19 pandemic, conducting sensory evaluations requiring direct interactions became challenging. In response, researchers have been motivated to devise non-face-to-face testing methods as alternatives. This study aimed to compare two non-face-to-face home-use tests (HUT) with the traditional face-to-face central location test (CLT). Both HUTs involved online recruitment and sample delivery to participants' homes. One HUT provided a written protocol with no direct interaction (contactless HUT; C-HUT), whereas the other included an online meeting with a researcher for live guidance (online HUT; O-HUT). Four coffee samples were evaluated on the basis of liking and sensory and emotional attributes. The comparison between CLT and O-HUT showed RV coefficients of 0.92, 0.93, and 0.98 (P < 0.05) for liking and sensory and emotional attributes, respectively. In addition, based on the RV coefficient, the CLT results showed a significantly greater similarity to those of O-HUT compared to those of C-HUT. The O-HUT also outperformed the C-HUT in its ability to significantly discriminate between samples. Hence, real-time interactions between researchers and participants, as facilitated by O-HUT, may be more suitable in certain scenarios compared to C-HUT, which relies solely on a written protocol. Overall, these findings suggest that C-HUT and O-HUT are suitable methods for collecting sensory data and overcoming geographic and face-to-face contact limitations, providing greater flexibility, and reducing the time and cost associated with traditional sensory evaluations.

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations.

This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

AbstractBackgroundThis study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada‐INTA, Colorado‐INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used.ResultsOf the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.ConclusionConsumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.

Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs

ObjectiveDetermine acceptance of unfamiliar recipes and investigate the practicality of a hybrid (remote and in-office) method of evaluating recipes. MethodsPeer educators from the University of Georgia's Expanded Food and Nutrition Education Program and Supplemental Nutrition Assistance Program-Education programs used a hybrid home-use test method to evaluate 8 recipes before and after preparation and tasting. We collected perceived and actual measures of recipe acceptance. The main outcomes included overall liking and preparation behaviors, analyzed using nonparametric approaches. ResultsNo significant differences (P > 0.05) were found between prepreparation and postpreparation overall liking or preparation behaviors for each recipe, supporting the practicality of the method. Liking of recipe preparation exceeded 7 out of 9 for all recipes, but ratings for recipe preparation willingness and perceived program participant ratings decreased after tasting. Conclusions and ImplicationsAlthough tasting new recipes is necessary to determine specific modifications, a hybrid recipe evaluation format is practical for introducing new recipes to peer educators when resources are limited.

A Consumer Study on the Sensory Experience of new Herbal Topical Pain Relief Product in India

Introduction: Pain management for musculoskeletal conditions often requires topical products to be used as adjuncts to oral analgesics. The acceptability of topical medication depends on including sensory characteristics, ease of application, after-feel, and residue, etc. This study was conducted to evaluate the consumer acceptability of the sensory parameters of a novel prototype topical pain relief gel containing boswellic acid, methyl salicylate, menthol, and capsaicin in adults who were regular body pain sufferers. Methods: This was a prospective, quantitative, blinded, monadic-designed, consumer sensory home-use test (HUT), conducted in three cities in India. The study included 320 adults who had musculoskeletal pain or joint pain within the past six months leading up to the study, with the last pain occurring within the preceding four weeks. One group was given the gel formulation of the investigated topical pain relief gel and the other group was given the balm formulation. Participants used the assigned market sample at least three times in a 7-day study period, and then completed a web-based questionnaire on the sensorial aspects of the product. Results: Over 90% of consumers agreed that the gel formulation provided fast cooling at the usual site of pain in 10 seconds, long-lasting cooling, and dual cooling and warming sensation. Furthermore, it was convenient and easy to use, was absorbed quickly, dried quickly, and had a pleasant smell without greasy after-feel, and left no residue. Significant findings were noted for the gel formulation versus the balm formulation for parameters of cooling. Conclusion: The findings of the consumer sensory study demonstrate that a novel herbal gel formulation for pain relief has ideal properties of a topical pain relief formulation, and could be a useful adjunct to the pharmacological management of musculoskeletal pain, without adding to the burden of adverse effects.

Observations of feeding practices of USparents of young children with Down syndrome.

Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). The overall goal of this study was to understand parent feeding practices used during snack time with young CWDS (N = 111, aged 11-58 months). A coding scheme was developed to focus on feeding practices used by parents of CWDS from a structured home-use test involving tasting variously textured snack products. Behavioural coding was used to categorise parental feeding practices and quantify their frequencies (N = 212 video feeding sessions). A feeding prompt was coded as successful if the child ate the target food product or completed the prompt within 20 s of the prompt being given without a refusal behaviour. CWDS more frequently consumed the test foods and completed tasks in response to Autonomy-Supportive Prompts to Eat (49.3%), than to Coercive-Controlling Prompts to Eat (24.2%). By exploring the parent-CWDS relationship during feeding, we can identify potentially desirable parent practices to encourage successful feeding for CWDS. Future research should build upon the knowledge gained from this study to confirm longitudinal associations of parent practices with child behaviours during feeding.

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

COVID-19 pandemic-related restrictions for approximately three years have heavily influenced sensory evaluations. People have become accustomed to working remotely and communicating online. This has led to opportunities in sensory testing paired with logistics systems and information technologies, resulting in a wide application of the home-use test (HUT), wherein panelists evaluate samples from their homes or other off-site locations. This study aimed to compare three sensory evaluation conditions: a central location test (CLT, n = 104), a HUT (n = 120), and a no-contact HUT (N-HUT, n = 111). We recruited participants via the local community website, delivered samples using a delivery service, and conducted sensory testing using a smartphone for the N-HUT. Participants were requested to report the acceptance ratings, sensory profiles, and emotion responses to four coffee samples. Some differences in the acceptance ratings might be due to the different attitudes participating in the evaluation. In the sensory profiling of the samples, multi-factor analysis (MFA) revealed highly similar sensory characteristics across the three types of tests. All RV coefficients (RVs) among the test conditions were above 0.93. The emotion responses to coffee samples were similar among test conditions based on the MFA with RV values greater than 0.84. In conclusion, we found that N-HUT produced similar results regarding the descriptions of sensory profiles and emotions, indicating that N-HUT is a suitable test method for collecting sensory data and overcoming CLT and HUT's regional limitations. Modern logistics systems and information technologies make it possible to conduct nationwide sensory evaluations without in-person contact or participant attendance at sensory testing facilities.

Older adults' acceptance of ready-to-eat meals in relation to food choice and sensory ability.

With the growing population of older adults, a deeper understanding of their food choice and acceptance is vital to improving older adult dietary intake. The objectives of this study were to: (1) determine acceptance of three ready-to-eat (RTE) meals developed for older adults (age=60+); (2) characterize the oral health status and food choices of these older adults and relate these data to meal acceptance. Participants (n=52; average age=71.7) completed an initial session that evaluated oral health and sensory perception followed by a home-use test of three RTE meals developed from a previous conjoint analysis study: teriyaki chicken with rice, marinated tofu and carrots, and vegetable ratatouille. Sensory evaluation measured liking of various meal components. Participant food choices were evaluated with the Food Choice Questionnaire (FCQ). Few participants suffered from reduced sensory ability; all had good quality oral health. Sensory evaluations revealed that the marinated tofu meal was liked significantly less than the other two meals (p<0.0001). FCQ results clustered participants into two clusters; the responses of Cluster 1 were significantly higher for 29 of the 36 items (p<0.05). The factors of greatest average importance were sensory appeal (4.6), health (4.3), and price (3.9) in Cluster 1 (n=30) and sensory appeal (3.8), health (3.6), and weight control (3.2) in Cluster 2 (n=20). Sensory appeal and health were significantly more important (p<0.0001) to Cluster 1. Results of this study suggest that sensory appeal and health greatly contribute to food choice which was reflected in the sensory acceptance of the RTE meals. PRACTICAL APPLICATION: Older adults may suffer from sensory loss, but sensory appeal of food is still greatly important to them. Healthy and nutritious food is also important to older adult food choice. Food products developed for older adults should be formulated to provide both nutrition and a pleasant sensory experience, while also keeping price and convenience in mind.

Ensuring sustainability in sensory sciences

Ensuring sustainability in sensory sciences

Characteristics of commercial single-origin organic coffee in Indonesia

The increasing enthusiasm for single-origin coffee consumption creates a challenge regarding identification of its traceability. This study is the early stage for identifying the single-origin footprint that allow consumer detected the specific attribute. This study determines the dominant sensory attributes of eight commercial single-origin organic coffees using projective mapping (Napping®). The responses of 20 naive panelists who evaluated samples with a home-use test (HUT) were analyzed. The results showed that all samples had a unique dominant attribute determined by aroma, flavor, aftertaste, body, and acidity. Samples with aroma sweet and floral, flavor of sweet and nutty is most preferable. Most of the panelist prefer light medium in acidity and light for body as well as bitter and sour for aftertaste. This study was able to identify specific groups of attributes based on its origin of location. However, this study unable to identify original factor how the attribute was differs. The mapping of these attributes may be used to further study the coffee’s traceability.

Accuracy of Three Commercial Home-Use Hemoglobin A1c Tests.

Background: The COVID-19 pandemic and the rapid expansion of telemedicine have increased the need for accurate and reliable capillary hemoglobin A1c (HbA1c) testing. Nevertheless, validation studies of commercially available products suitable for home use have been in short supply. Methods: Three commercial home-use capillary blood sample HbA1c tests (Home Access, CoreMedica, and A1cNow+) were evaluated in 219 participants with type 1 or type 2 diabetes (4-80 years years of age, HbA1c 5.1%-13.4% [32-123 mmol/mol]) at four clinical sites. Comparisons were made between HbA1c measurements from the commercial tests and paired venous samples for which HbA1c was measured at two central reference laboratories. The primary outcome was percentage of commercial HbA1c values within 5% of the corresponding reference values. Results: HbA1c values were within 5% (relative difference) of paired reference values for 82% of Home Access samples, 29% of CoreMedica samples, and 46% of A1cNow+ samples. Absolute differences were within 0.3% of the reference value for 75% of Home Access samples, 28% of CoreMedica samples, and 44% of A1cNow+ samples and exceeded 0.5% for 8%, 55%, and 37%, respectively. Conclusions: None of the commercial home-use HbA1c tests produced the National Glycohemoglobin Standardization Program goal of ≥90% measurements within 5% of a DCCT venous reference. However, the Home Access product performed substantially better than the CoreMedica or A1cNow+ products. Telemedicine is likely to persist as a mainstay of diabetes care well after the COVID-19 era. As such, accurate home-based HbA1c assessment represents an urgent need for the diabetes community.

Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi.

This study assessed the acceptability of porridge from a corn-common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn-soybean flour (C-CSB), homemade orange corn-soybean flour (H-CSB), and orange corn-common bean flour (CCBB) were evaluated by 101 pairs of mothers and their respective children aged from 6 to 24 months. A home use test (HUT) setup was used in this study, and the flours were given sequentially to participating households following a randomized complete block design. Each sample type was evaluated for 3 days in a row followed by a 1-day break (washout period) between sample types. Based on aggregate mean scores, all the samples were liked by both the children and their mothers. However, clustering results revealed two distinct consumer segments for mothers as well as for children. Most of the mothers (59.4% in cluster 1) liked all the samples, while the minority (cluster 2) were neutral (neither like nor dislike) regarding the H-CSB porridge. Likewise, most children (66.3% in cluster 2) liked all the samples, while the rest in cluster 1 did not like CCBB porridge. Infants (≤12 months) and those from food-insecure households, respectively, were 5.42 and 6.75 times more likely to like the CCBB porridge than their counterparts. The study has demonstrated the potential of introducing CCBB complementary porridge in Malawi and possibly in other countries with similar food preferences and socioeconomic stature. PRACTICAL APPLICATION: The study provides a solution to the limited diversity of complementary foods in sub-Saharan Africa and Malawi in particular. The findings can help food scientists, nutritionists, marketers, and policymakers develop strategies for promoting the consumption of orange corn-common bean porridge. Furthermore, the findings can inform decisions on commercializing orange corn-common bean flour by flour processors.

The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers' Emotional Responses to Chocolates.

Studies on emotions linked to sensory characteristics to understand consumers’ choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found to influence emotional response. The aim of this paper was to determine the impact of MFAA on consumers’ emotional responses towards chocolate as well as the effect of the sensory characteristics of chocolate on consumers’ emotional responses. Upon ethical approval, three chocolates were selected by a trained sensory panel based on 14 sensory attributes regarded relevant. Screened respondents (n = 149) completed an online survey based on the tasting of the chocolates by means of a home-use test (HUT). The questionnaire captured consumers’ mood (Quick mood scale), familiarity (QFFQ), acceptability (FACT), the sensory characteristics of the chocolate samples and emotional response (EsSense25 Profile), and lastly attitude (ACQ). Descriptive and inferential statistics were examined to answer the hypotheses of the study. The findings indicate that emotions are related to the bitter sensory attributes of chocolate and that this emotional response is influenced by MFAA variables, supporting the known fact that consumer behaviour is complex and multi-dimensional. Internal consumer behaviour variables play an important role in the emotions experienced during the consumption of chocolate. Investigating the relative importance of consumer behaviour components in sensory studies could allow for the design of food products such as chocolates based on a more “holistic” view of the consumer.

B-Cell-Epitope-Based Fluorescent Quantum Dot Biosensors for SARS-CoV-2 Enable Highly Sensitive COVID-19 Antibody Detection.

A new antibody diagnostic assay with more rapid and robust properties is demanded to quantitatively evaluate anti-severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) immunity in a large population. Here, we developed a nanometer-scale fluorescent biosensor system consisting of CdSe-ZnS quantum dots (QDs) coupled with the highly sensitive B-cell epitopes of SARS-CoV-2 that could remarkably identify the corresponding antibody with a detection limit of 100 pM. Intriguingly, we found that fluorescence quenching of QDs was stimulated more obviously when coupled with peptides than the corresponding proteins, indicating that the energy transfer between QDs and peptides was more effective. Compared to the traditional enzyme-linked immunosorbent assay (ELISA), the B-cell-epitope-based QD-biosensor could robustly distinguish coronavirus disease 2019 (COVID-19) antibody-positive patients from uninfected individuals with a higher sensitivity (92.3–98.1% positive rates by QD-biosensor vs. 78.3–83.1% positive rates by ELISAs in 207 COVID-19 patients’ sera) in a more rapid (5 min) and labor-saving manner. Taken together, the ‘QD-peptides’ biosensor provided a novel real-time, quantitative, and high-throughput method for clinical diagnosis and home-use tests.

Incorporating Consumers' Needs in Nutrition Apps to Promote and Maintain Use: Mixed Methods Study.

Nutrition apps seem to be promising tools for supporting consumers toward healthier eating habits. There is a wide variety of nutrition apps available; however, users often discontinue app use at an early stage before a permanent change in dietary behavior can be achieved. The main objective of this study was to identify, from both a user and nonuser perspective, which functionalities should be included in nutrition apps to increase intentions to start and maintain use of these apps. A secondary objective was to gain insight into reasons to quit using nutrition apps at an early stage. This study used a mixed methods approach and included a qualitative and a quantitative study. The qualitative study (n=40) consisted of a home-use test with 6 commercially available nutrition apps, followed by 6 focus group discussions (FGDs) to investigate user experiences. The quantitative study was a large-scale survey (n=1420), which was performed in a representative sample of the Dutch population to quantify the FGDs' results. In the survey, several app functionalities were rated on 7-point Likert scales ranging from 1 (very unimportant) to 7 (very important). A total of 3 different phases of app use, subdivided into 10 user-centric app aspects and 46 associated app functionalities, were identified as relevant nutrition app elements in the FGDs. Relevance was confirmed in the survey, as all user-centric aspects and almost all app functionalities were rated as important to include in a nutrition app. In the starting phase, a clear introduction (mean 5.45, SD 1.32), purpose (mean 5.40, SD 1.40), and flexible food tracking options (mean 5.33, SD 1.45) were the most important functionalities. In the use phase, a complete and reliable food product database (mean 5.58, SD 1.41), easy navigation (mean 5.56, SD 1.36), and limited advertisements (mean 5.53, SD 1.51) were the most important functionalities. In the end phase, the possibility of setting realistic goals (mean 5.23, SD 1.44), new personal goals (mean 5.13, SD 1.45), and continuously offering new information (mean 4.88, SD 1.44) were the most important functionalities. No large differences between users, former users, and nonusers were found. The main reason for quitting a nutrition app in the survey was the high time investment (14/38, 37%). This was also identified as a barrier in the FGDs. Nutrition apps should be supportive in all 3 phases of use (start, use, and end) to increase consumers' intentions to start and maintain the use of these apps and achieve a change in dietary behavior. Each phase includes several key app functionalities that require specific attention from app developers. High time investment is an important reason to quit nutrition app use at an early stage.

Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution.

Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants’ experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structural factors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention–behaviour gap.

All-solid-state SARS-CoV-2 protein biosensor employing colloidal quantum dots-modified electrode

Rapid and reliable detection of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) antibody can provide immunological evidence in addition to nucleic acid test for the early diagnosis and on-site screening of coronavirus disease 2019 (COVID-19). All-solid-state biosensor capable of rapid, quantitative SARS-CoV-2 antibody testing is still lacking. Herein, we propose an electronic labelling strategy of protein molecules and demonstrate SARS-CoV-2 protein biosensor employing colloidal quantum dots (CQDs)-modified electrode. The feature current peak corresponding to the specific binding reaction of SARS-CoV-2 antigen and antibody proteins was observed for the first time. The unique charging and discharging effect depending on the alternating voltage applied was ascribed to the quantum confinement, Coulomb blockade and quantum tunneling effects of quantum dots. CQDs-modified electrode could recognize the specific binding reaction between antigen and antibody and then transduce it into significant electrical current. In the case of serum specimens from COVID-19 patient samples, the all-solid-state protein biosensor provides quantitative analysis of SARS-CoV-2 antibody with correlation coefficient of 93.8% compared to enzyme-linked immunosorbent assay (ELISA) results. It discriminates patient and normal samples with accuracy of about 90%. The results could be read within 1 min by handheld testing system prototype. The sensitive and specific protein biosensor combines the advantages of rapidity, accuracy, and convenience, facilitating the implement of low-cost, high-throughput immunological diagnostic technique for clinical lab, point-of-care testing (POCT) as well as home-use test.

On the validity of longitudinal comparisons of central location consumer testing results prior to COVID-19 versus home use testing data during the pandemic.

Consumer testing assays a panel's liking of a food or other sensory stimulus. However, liking can be influenced by mood, with people feeling more uncomfortable, or more unhappy reporting lower liking ratings than those in a higher affect. Though consumer testing typically takes place as a central location test (CLT, usually in a set of standardized sensory booths), the COVID‐19 pandemic has resulted in a global pivot to home use tests (HUTs), where panelists can taste and smell samples unmasked more safely while in their own homes. Unfortunately, as this situation differs in many ways to a central location test, this puts the validity of longitudinal comparisons of liking scores under question. Further, as people across the globe report feelings of worry, unease, and stress during the pandemic, this may present a second source of variation in affect with previous years. We tested a set of snack bar samples both at home and in a central location, in repeated measures with the same panel, to test the validity of comparisons across locations. We further compared CLT results to those when testing the same samples in a previous year. Finally, we performed a meta‐analysis of existing data on this subject. While liking behavior in CLTs did not differ between years, panelists rated some samples higher when in their own homes, in line with results from the meta‐analysis of previous reports. Interestingly, panelists in the study also assigned fewer penalties in the HUT, implying a less analytical mindset when in the home. Results suggest that care should be taken when comparing results taken at home during the COVID‐19 pandemic to those taken previously in a central location.Practical ApplicationConsumer testing is applied in the food industry to evaluate a panelist's liking for a food product or stimulus. However, liking is also dependent on factors extrinsic to the samples tested. Thus, with the switch to in‐home testing due to COVID‐19, we compared liking scores from in‐home and central locations testing, with higher scores common in HUTs.