Sensory Methods Research Articles

Instrumental mechanical parameters related to hand-feel touch firmness of blueberries

Hand-feel touch firmness is a sensory method reported to be used by the blueberry industry to characterise individual fruit firmness quality. A ‘soft’ blueberry may be considered unmarketable. However, firmness assessed by a hand touch is questionable due to being highly influenced by the assessor's subjective judgment. Objective instrumental methods are preferred to measure firmness and create a reliable and consistent dataset. This research aimed to study the relationship between sensory hand-feel touch firmness measured by a trained sensory panel and instrumental mechanical parameters of blueberry ‘Centurion’. To our knowledge, this is the first attempt to relate instrumental mechanical parameters to hand firmness using a sensory panel setting and reference samples to exemplify hand-feel intensity differences. Seven assessors were trained to evaluate hand touch firmness in a sensory panel setting. References samples resembling a blueberry were made of silicone and used to calibrate assessors’ performance by exemplifying four blueberry firmness scores (‘very soft’, ‘soft’, ‘firm’ and ‘very firm’). Six sensory sessions were conducted, where each session represented a harvest date and storage time combination (3 harvest dates X 2 storage times). Each sensory session considered blueberries exposed to five storage relative humidity (71 %, 88 %, 95 %, 97 % and 100 % RH). As a result, assessors were able to discriminate differences in hand touch firmness as influenced by storage relative humidity (water loss differences). In addition, mechanical parameters measured by the slope of force-deformation curve using a plate probe on a compression test (hardness slope) or a needle probe on a penetration test (skin break slope) were best related to sensory hand-feel firmness. Average hardness slope and skin break slope higher than 1.7 kN m−1 and 0.42 kN m−1, respectively, were associated with a very low (≤5 %) likelihood of observing unmarketable (‘soft’ + ‘very soft’) 'Centurion' blueberries in a batch. Our study provides a basis for the standardisation of mechanical methods that can be used to assess blueberry quality based on its ability to represent consumer sensation preferences of texture.

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) are the most used qualitative temporal sensory evaluation methods. Considered as rapid methods, they are more and more used with consumer panels. However, no study has investigated in detail the validity and reliability of these methods when they are used with consumers. This study aimed to fill in the gap by comparing the results obtained from temporal measurements to controlled temporal stimuli delivered using a gustometer. A total of 149 consumers were randomly assigned to one of three panels, each panel using a different temporal sensory evaluation method among TDS (n = 50), TCATA (n = 50) and AEF-RATA (n = 49). AEF-RATA is introduced as a new method allowing the consumers to retrospectively report the intensity of the applicable attributes in three defined periods. Using a gustometer, four single-compound solutions were delivered to the consumers to evaluate their recognition ability using Free Comment. Then, eighteen multiple-compound solutions (composed of two to five compounds varying in their sequence, concentration and duration of stimulation) were delivered to the consumers to evaluate their ability to use the three temporal evaluation methods. The compounds included sodium chloride (“salty”), saccharose (“sweet”), citric acid (“acid”), citral (“lemon”) and basil hydrosol (“basil”). The results show that consumers were able to report temporal sequences of perceived attributes congruent with the delivered sequence of compounds in the stimuli. Contrary to our hypotheses, despite different operational definitions, very few differences are observed between the TDS and TCATA measures, suggesting that most consumers interpreted applicability as dominance. Citation rates and durations of dominance/applicability are strongly correlated between them, but not with the concentration of the compounds. Individual repeatability is low, but does not impact reliability of the measures at the panel level. Consumers can be confused with attribute identification, which can make the interpretation of low citation rates tricky. TDS restores the signal the closest to the stimuli, except for durations for which TCATA performs better. AEF-RATA has no advantage over the other methods. These results open a discussion on what is possible to ask consumer panels and how not to overinterpret the results.

Comparative study of instrumental measurement and sensory evaluation methods for the repairing effect of mildly damaged hair bundles.

This study explores the applicability and scientific accuracy of instrument measurements in repairing hair products on slightly damaged hair bundles. Sixty hair bundles mildly damaged with hydrogen peroxide and ammonia standards were divided into two groups: the treatment and control groups (30 hair bundles each). The treatment group used commercial hair care essential oil, whereas the control group used tap water to treat the damage. The two groups were measured using an instrument before and after the product application. The objective indicators included the gloss of hair, along with hair cuticle dynamic friction coefficient, and against hair cuticle dynamic friction coefficient. At the same time, two evaluators conducted sensory evaluations on the gloss and frizz levels of the hair bundles. Therefore, data comparison and verification were carried out together with instrumental measurement data. We verified that the instrumental measurement methods could obtain data trends that are consistent with sensory assessment methods; hence, they have the advantages of accuracy, convenience, and quantifiability. Thus, the instrumental measurement methods we verifiedcan provide objective evidence for the efficacy of hair care products in repairing hair.

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry.

To investigate the specific differences in flavor characteristics of Huangjiu fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. Dynamic sensory evaluation methods including temporal dominance of sensations (TDS) and temporal check all that apply (TCATA) were applied to explore the differences and variations in sensory attributes. The sensory results showed that the intensity of astringency and post-bitterness in the Huangjiu fermented with glutinous rice was weaker while ester and alcoholic aroma were more prominent than the one fermented with japonica rice. The results of free amino acids and aroma compounds analysis indicated that the amino acids were mainly sweet and bitter amino acids, and some key aroma compounds were predominant in the Huangjiu fermented with glutinous rice, such as ethyl butyrate (OAV: 38-59), 3-methylthiopropionaldehyde (OAV: 47-96), ethyl caprylate (OAV: 30-38), while nonanal, phenyl acetaldehyde and vanillin contributed significantly to the Huangjiu fermented with japonica rice. The multivariate statistical analysis further confirmed that 17 compounds (VIP > 1 and p < 0.05) could be supposed to be the key compouns that cause significant flavor differences in Huangjiu samples fermented with different brewing rice. Moreover, partial least-squares analysis revealed that most compounds (ethyl butyrate, 3-penten-2-one, isoamyl acetate, and so on) correlated with ester and alcoholic aroma. The results could provide basic data and theoretical basis for the selection of raw materials in Huangjiu.

Effects of Light Intensity and Photoperiod on the Fresh Locking and Quality of Hydroponic Arugula in the Harvesting Period

At present, the research on the light environment of arugula mostly stays in its emergence and growth stage and there is a lack of research on the fresh-keeping quality of hydroponic arugula under light treatment during the harvest period. This study takes hydroponic arugula as the research object and explores the influence of light intensity and photoperiod on the fresh-keeping quality of arugula during the harvest period. With light intensity and photoperiod as experimental factors; and fresh weight, water content, chlorophyll, soluble sugar, nitrate, and cellulose content of arugula during harvest as experimental indicators, combined with sensory evaluation methods, a two-factor completely random experiment was completed. The experimental results show that medium and high intensity light treatment effectively enhances the fresh-keeping ability of arugula during the harvest period, which is conducive to reducing the decline in leaf fresh weight and water content caused by aging of arugula and delaying the decline in quality of arugula; 3 h and 6 h photoperiods can significantly delay the decomposition of chlorophyll in hydroponic arugula during harvest, reduce the loss of soluble sugar, inhibit excessive accumulation of nitrate, and slow down the production of leaf cellulose; and LED red-blue composite light irradiation is conducive to maintaining the sensory quality of hydroponic arugula during harvest. Among them, the sensory quality of cabbage leaves under 200 μmol·m−2·s−1 light intensity and 6 h photoperiod treatment is the best. This study provides an important theoretical basis for improving the quality and yield of hydroponic arugula and provides a strong basis for setting intelligent environmental lighting in artificial light-type plant factories.

Consumer Acceptance of a New Brand of Telemea Cheese. A Descriptive Sensory Analysis

Descriptive sensory analysis may reveal information necessary to improve or maintain product quality and to understand consumers buying intentions. This study aimed to understand, by means of using descriptive sensory analysis, the consumer acceptance of a new brand of white sheep cheese ‘Telemea’ and to reveal its position in respect to competitive products. The evaluation was performed by a group of panelists who assessed four brands. The appearance-exterior, appearance-interior, odour, taste, and consistency were evaluated according to the DLG 5-point scheme as a descriptive sensory analysis method. Data were analyzed using descriptive statistics and statistical tests. Further, the principal component analysis was used to better understand the differences and similarities between the four brands belonging to the same type of cheese. Results indicate that consumers highly appreciate the new brand and show high degree of acceptance compared to the other brands. The results of the descriptive sensory analysis represent the starting point in developing marketing strategies for producers of cheese, in close connection with consumers’ perceptions. Developing marketing strategies that take into account consumer preferences is vital for a product to succeed on the market in the long term.

Ancient Wheats-A Nutritional and Sensory Analysis Review.

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.

Design and Experimental Research of Intelligent Inspection and Classification System for Yuba Skin Quality

At present, the surface quality of Yuba skin is determined by sensory methods. In order to realize the intelligent classification detection of Yuba skin quality, this study designed a system that automatically determines the quality of Yuba skin surfaces based on image processing and support vector machine (SVM) approaches. Specifically, the system uses image preprocessing to extract the grayscale eigenvalues, gray level co-occurrence matrix (GLCM) eigenvalues, and gray level run length matrix (GLRLM) eigenvalues of the sample image and uses them as input values for a quality grading system. Through model evaluation of three classification models, the SVM classification model was selected according to the evaluation results, and different kernel functions were used in the model for sample training. Based on Matlab, the quality grading software of Yuba skin was developed and designed. Intelligent detection and grading were realized through the radial basis kernel function support vector machine (RBF-SVM) grading model. The best penalty factor (c = 3.50) and kernel parameter value (g = 0.98) were obtained through cross-validation. The accuracy of the model was 95.31% and 94.16% for the training and test sets, respectively. The grading accuracy of the RBF-SVM grading system was 93.56%, and the error was less than 5% compared with the traditional sensory method of grading; thus, the quality classification method based on the SVM classification system for Yuba skin is feasible and can be used for quality detection.

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users.

The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods.

The present study aimed to investigate the potential of big data mining technology in conjunction with rapid sensory evaluation methods for the swift screening of sensory attributes of three kinds of frozen mackerel. Specifically, two rapid sensory evaluation methods, namely ideal profile method (IPM) and check-all-that-apply (CATA), were implemented and compared with the conventional descriptive analysis method. The results revealed that eight sensory attributes based on consumer network evaluations demonstrated significant consistency during the training process (p < .05). Notably, the application of web-based sensory attributes yielded highly comparable results between IPM and traditional descriptive analysis (0.915). Moreover, the results of the IPM preference map were in closer agreement with those of traditional descriptive analysis. While traditional sensory evaluation boasts high accuracy and a greater ability to detect nuances, the evolution of sensory evaluation technology has shifted its focus toward consumers. Rapid sensory evaluation analysis technology supports the collection of information directly from consumers, even by untrained or semi-trained groups, thereby presenting broad prospects for product qualitative analysis.

The effects of gamification on engagement and response accuracy in discriminatory sensory testing

Gamification, a concept that has been increasingly leveraged by different sectors, aims to increase engagement and performance in regards to a given activity. Few studies have applied gamification principles to sensory methods to improve panelist engagement and test performance. The objective of the present study was to determine whether gamification has an effect on panelist engagement and performance in discriminatory sensory testing. Specifically, this study applied three individual game elements (progress bar, feedback, narrative), and their combination, to a series of triangle tests. For each gamified condition, subject engagement and discriminatory performance was compared to a control condition with no gaming elements. This research demonstrates that a combination of game elements can increase subject engagement during a discrimination sensory task. Despite this, the average number of correct triangles did not increase. The findings also show the relationship between panelist engagement and performance is nuanced, and task difficulty plays an important role. Overall, this study provides a baseline understanding of the methodical application of gamification in a discrimination sensory task.

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

AbstractSensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single‐hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating to highlight the intra‐group variability and individual characteristics. Results have shown that SPIR can effectively highlight the intra‐group differences. It has also shown that a higher frequency of citation did not always correspond to a higher attribute intensity. For the considered application, the results highlighted the role of hop varieties on the sensory profile of beers. Overall sensory similarities were found between Mosaic (MO), Citra (CI), and Celeia (CE) hops. However, the use of SPIR highlighted differences between CE and the other hops. Amarillo (AM) hops showed the most distinctive profile in all cases.Practical applicationsThe use of sorting in combination with profiling and intensity rating (SPIR) rating can be a valuable tool in new product development. It is not only important to understand the overall sensory similarities and differences between groups of samples, but also unique aspects compared to similar products. The present work has shown that adding intensity to sorting and profiling can highlight the inner characteristics of individual products in a group of samples with an overall similar sensory profile.

Developing a holistic sensory evaluation three-part method for textiles and apparel: a practical application for novel materials and products

Purpose This study aims to propose and demonstrate a practical application of a new three-part holistic sensory evaluation (HSE) method for textiles and apparel based on the senses of sight, touch, hearing and smell. HSE method development was carefully documented, described and successfully applied to evaluate sensory characteristics and consumer perceptions and acceptance of bacterial cellulose (BC), a novel sustainable material for apparel. Design/methodology/approach In Part One of the HSE method, research participants described the material in their own words based on the senses of sight, touch, hearing and smell. In Part Two, they rated the intensities and their linking for 25 predetermined attributes describing BC. Part Three measured participants’ overall liking of BC and its perceived suitability for apparel and accessories. Findings Application of the HSE method resulted in an in-depth understanding of BC material. Areas for material improvements and positive characteristics were identified, providing direction for further development. Consumers found BC suitable for accessories and outer-layer garments but not for apparel. Originality/value Sensory evaluation of textiles and apparel has traditionally focused on the senses of touch and sight. The new HSE method allows evaluating the full range of sensory characteristics of materials/products and holistically assessing consumer perceptions. The method is especially useful for novel materials and wearable technology. BC has gained increased interests as a novel sustainable material, yet consumer studies have been lacking. This study reports a comprehensive evaluation of BC material from consumer perspective.

Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

AbstractWith the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer‐based methodologies have been recently introduced. The present study aimed to compare three consumer‐based methodologies for sensory characterization (check‐all‐that‐apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready‐to‐drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (&gt;0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer‐based methodologies could be viable alternatives to DA.Practical ApplicationsThis study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready‐to‐drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer‐based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready‐to‐drink coffee beverages.

Sensory Nerves inhibit the development of protective anti-melanoma immune response and formation of tertiary lymphoid structures

Abstract Peripheral nervous system (PNS) is an important component of the tumor microenvironment (TME). It has been established that autonomic innervation plays an important role in cancer. However, the effect of the afferent (sensory) neurons on tumor progression remains unclear. Utilizing surgical and chemical skin sensory denervation methods, we showed that afferent neurons supported the growth of melanoma tumors in vivo and demonstrated that sensory innervation limited the activation of effective antitumor immune responses. Precisely, sensory ablation enhanced leukocyte recruitment into tumors, with decreased presence of lymphoid and myeloid immunosuppressive cells and increased activation of T-effector cells within the TME. Denervation further increased T-cell clonality and expanded the B-cell repertoire in the TME. Furthermore, Depletion of CD8+ lymphocytes prevented denervation-restricted tumor growth. Importantly, denervated tumors contained higher densities of mature high endothelial venules (HEV) associated with the formation of classic tertiary lymphoid structures (TLS), which associate with a more favorable melanoma prognosis. Transcriptional profiling of human melanomas confirmed our findings in murine melanoma models. Specifically, we observed that gene signatures of inflammation and the content of neuron-associated transcripts inversely correlated in human primary cutaneous melanomas, with the latter representing a negative prognostic marker of patient overall survival.. Our results suggest that tumor-associated sensory neurons negatively regulate the development of protective antitumor immune responses within the TME, thereby providing a new therapeutic target for melanoma treatment.

A Future Realistic Model of Bionic Limbs with High Accuracy

Bionic limb achievements in the last 10 years have primarily focused on breakthroughs to improve accuracy with new materials and concepts that are unlikely to be used when producing an entire upper bionic limb. For example, studies on bionic limbs with new materials, such as pneumatic bionic flexible arms, which cannot meet the needs of amputees in terms of using comfortably and accurately interpreting users' intentions. Though the future development of bionic limbs has many possibilities, this paper summarizes and analyzes the functions and drawbacks of three most important structures in bionic hands and compares them to the most widely used sensory feedback realization methods. The paper then designed a future model based on the perspectives discussed above in order to meet the requirements of high accuracy, flexibility, a comfortable feeling, and real-time sensory feedback. Finally, the paper contrasts the BCI technique with the newly developed model.

The methods of Tetrads, Hexads, and Octads: A type of more powerful sensory discrimination methods

The well-known sensory discrimination method of Tetrads is a special case of the ‘M + N’ with M = N = 2. This paper extends the method of Tetrads to a general situation, i.e., the ‘M + N’ with M = N =k≥2. The methods of Hexads and Octads are the special cases of the ‘M + N’ with M = N = k, where k = 3, and 4, respectively. The general analytical psychometric functions for the specified and unspecified ‘M + N’ with M = N = k≥2 are produced. Simulation-derived psychometric functions for the specified and unspecified methods of Hexads and Octads are also produced. The values of the simulation-derived psychometric functions are well-matched with the values of the analytical psychometric functions. The performances of the methods of Hexads and Octads in both difference and similarity/equivalence tests are explored and compared with the performances of the method of Tetrads. It is shown that both difference and similarity/equivalence testing powers for the unspecified methods of Hexads and Octads are larger than those for the unspecified method of Tetrads. It suggests that the unspecified methods of Tetrads, Hexads, and Octads are a type of more powerful unspecified sensory discrimination methods. Tables and R codes are presented and provided for estimations of probability of correct response, Pc, Thurstonian discriminal distance δ or d´, B value for estimating variance of d´ for the specified and unspecified methods of Hexads and Octads. Tables and R codes for critical values, testing powers, and sample sizes for difference and similarity/equivalence tests using the specified and unspecified methods of Hexads and Octads are also presented and provided. The methods of Hexads and Octads are appropriate for visual and manual evaluations of food or non-food products, where sensory fatigue, carryover, or adaption effects are not mainly concerned.

From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations

New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients &gt;0.90 for all analytical comparisons and &gt;0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored.

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

Sensory experiences of plant-based (PB) food alternatives play a crucial role in the acceptance and, thus, growth of this market. To facilitate improvements and to better direct the PB food product development, it is important to identify potential gaps in consumers' sensory-based cognition between currently available and their ideal version of PB food and beverage alternatives. Sensory benchmarking of PB alternatives to chicken, beef, semi-hard cheese, cream cheese, yoghurt and milk was studied via (part 1) a sensory vocabulary development and, subsequently, (part 2) an online survey (n = 416–1829) in Central, Western and Northern European countries using the rapid sensory descriptive method Rate-All-That-Apply. For the PB milk and yoghurt categories, consumers demanded only minor sensory modifications, specifically, towards a less beany and sweet taste. In addition, PB milk and yoghurt alternatives received high liking scores (7.1 and 7.0 out of 9, respectively). Lower liking scores were reported for PB semi-hard cheese alternatives (5.3 out of 9). Sensory improvements of PB semi-hard cheese alternatives should be directed towards more cheese-like, less artificial and less bland attributes. For PB beef alternatives, the products in the category should have a more umami taste and beef-like taste and odour. A more chicken-like taste, texture and odour is desired for PB chicken alternatives. A more balanced, cheesier, less artificial taste and odour is desired for cream cheese alternatives. These findings provide strategic insights to direct the product development of PB food alternatives, which constitutes a pathway for creating new market opportunities considering consumer demand and sensory preferences.

The role of depression and anxiety in pain perception

Background: Depression and anxiety are associated with increased perception of pain severity. Because patients with a depressive disorder and anxiety often report pain, their sensitivity to experimental pain is controversial, probably due to differences in sensory testing methods and the lack of normal values. Material and methods: The study was conducted on 140 selected subjects. The pain test was performed using a technique, called the submaximal effort tourniquet technique. Before the start of the study, a set of psychometric inventories and tests was prepared (visual analog scale, Beck Depression Inventory, Spielberger’s State and Trait Anxiety Inventory). Results: No differences in pain perception have been found in men and women as well as in relation to age, thus gender and age cannot be a predictor in pain perception. The anxiety has no effect on pain perception. The depression can be considered a predictor of pain intensity because a change in depression levels determines a change in pain intensity perception at the 3rd minute. If the depression category was changed from a patient with no depression to one with mild depression, pain intensity at minute 3 increased by approximately one point on the visual analog scale (B=.954, CI95% .200, 1.709, p=.014). Conclusions: Depression can be considered a predictor in the evolution of pain perception. Not so much the depression score, but the increase in the severity of depression can predict the evolution of pain perception.