Search Results (333)

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was evaluated. Several of these varieties are currently underutilized or neglected in contemporary viticulture. A total of 85 volatile aroma compounds, including acids, alcohols, esters, C13-norisoprenoids, and terpenes, were identified and quantified using SPME-Arrow-GC/MS. Sensory evaluation was conducted using a structured nine-point hedonic scale. Among the compounds identified, C13-norisoprenoids (notably β-damascenone, TPB, and TDN) and esters (including ethyl 3-methylbutanoate, ethyl butanoate, and ethyl hexanoate) were found to contribute most significantly to the overall aromatic profile of the sparkling wines. Sensory profiles varied distinctly among the varieties. Some varieties demonstrated pronounced aromatic and structural characteristics, making them suitable for monovarietal sparkling wine production, while others exhibited complementary sensory properties more appropriate for cuvées. This study represents the first comprehensive chemical and descriptive sensory profiling of sparkling wines produced from these Istrian indigenous grape varieties. These findings aim to support their valorization and integration into the broader spectrum of sparkling wine production, thereby enhancing their recognition and market potential. Full article

Cumulative exposure to UV radiation can lead to harmful effects such as skin burns, photoaging, and skin cancer, thus highlighting the importance of using photoprotective formulations. Many sunscreens are vegan and have antioxidant substances to ensure additional photochemoprotective action. We evaluated biophysical, rheological, and sensorial parameters of Face Care Facial Moisturizing Cream^® (P1) and a vegan formulation (P2) by in vitro and in vivo tests. Sun Protection Factor (SPF) was evaluated by Mansur method. Biophysical parameters were analyzed: sebum content, hydration level, transepidermal water loss, erythema and melanin level, skin color, and skin pH. The acceptance profile of the formulations was determined using a 9-point hedonic scale and a 5-point purchase intention test. The SPF values of P1 and P2 obtained by in vitro tests were 25.21 and 12.10, respectively. They also exhibited pseudoplastic and thixotropic behavior, which could contribute to better spreadability and form a protective film. Biometric tests showed an increase in hydration and skin sebum, decreased erythema, and maintenance of skin pH after application of both formulations. The comparison of a commercialized product and a vegan test version showed similar rheological and great acceptance profiles. Therefore, the vegan formulation is a good alternative to reach a different market. Full article

The increasing digitalisation of housing markets has expanded the types and sources of data available for research. However, there is limited understanding of how these diverse data types are used across different themes in urban housing studies and which analytical approaches are applied. This study addresses these questions through a systematic review of 71 peer-reviewed studies published between 2010 and 2021, following PRISMA guidelines. The review identifies five dominant research themes: housing market analysis, rental market analysis, housing policy evaluation, housing affordability, and housing inequality. It also classifies five main data sources: official statistics, non-official statistics, surveys and qualitative data, big data, and social media. A cross-examination of themes and data types shows that official statistics remain the most frequently used across the themes, while emerging data sources such as big data and social media are underutilised—especially in research on informal housing and demand-side dynamics. Regression analysis and hedonic modelling are the most commonly applied analytical methods, with the choice of method largely shaped by research objectives and data types. By developing a cross-typology framework linking research themes, data sources, and methods, this study provides an evidence base for inclusive, responsive, and data-informed strategies that support socially and economically sustainable urban housing systems. Full article

Generative artificial intelligence tools, such as Microsoft Copilot, are transforming the teaching of programming by providing real-time feedback and personalized assistance; however, their impact on learning, motivation, and cognitive absorption remains underexplored, particularly in university settings. This study evaluates the effectiveness of Microsoft Copilot compared to instructional videos in teaching web programming in PHP, implementing a quasi-experimental design with 71 industrial engineering students in Chile, divided into two groups: one using Microsoft Copilot and the other following instructional videos, with pre- and post-tests applied to measure knowledge acquisition while surveys based on the Hedonic-Motivation System Adoption Model (HMSAM) assessed cognitive absorption (enjoyment, control, immersion, curiosity) and technology acceptance (perceived usefulness, ease of use, and intention to adopt). The results show that, while both methods improved learning, students who used instructional videos achieved greater knowledge gains, higher levels of curiosity, and a stronger intention to continue using the technique, suggesting that instructional videos, by providing structured explanations and reducing cognitive load, may be more effective in the early stages of programming learning. In contrast, AI tools could be more beneficial in advanced stages where students require adaptive feedback, providing empirical evidence on the comparative effectiveness of AI-based and video-based instruction in teaching programming and highlighting the importance of balancing structured learning with AI-driven interactivity, with the recommendation that educators integrate both approaches to optimize the learning experience, using videos for initial instruction and AI tools for personalized support. Full article

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development. Full article

Climate change and extreme rainfall events pose great pressures on a city’s resilience to flooding and waterlogging. Designed as a kind of green infrastructure to manage stormwater, urban sponge parks (USPs) in China have been demonstrated to have ecological and societal benefits, while their landscape economic values lack evaluation. Taking the real-estate choices surrounding six USPs in China as an example, an evaluation framework integrating text mining with housing introduction documents and hedonic price model (HPM) regression with housing prices was constructed to combine the stated preferences and revealed preferences of citizens when purchasing properties. The main findings include the following: (1) USPs do contribute to property appreciation, especially in newer urban areas, although they are not as strong as location and property characteristic factors; (2) the extent of the influence of USPs on houses decreases as the distance increases, with a maximum radius of 3 km; (3) a USP’s effects vary according to the urban and environmental context, as HPM with GWR (R² ranges from 0.203 to 0.679) outperforms the OLS method (R² ranges from 0.149 to 0.491), which evokes the need for more affluent and detailed analyses in the future. This study demonstrates the economic benefits of USPs and provides an evaluation approach based on citizen science data, which could contribute to the policy-making of USPs in China and promote the implementation of Nature-based Solutions. Full article

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox^® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil. Full article

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products. Full article

Pear fruit quality is a key determinant of consumer preference, yet it remains insufficiently characterized in many newly developed cultivars. This study aimed to evaluate 25 pear genotypes (Pyrus communis L.), internationally renowned cultivars and new cultivars developed through Romanian breeding programs, with distinct ripening periods, using an integrative approach based on morphological, biochemical, and sensory traits. Standardized methods were applied to assess attributes including fruit size, firmness, soluble solids, organic acid composition, skin color, and hedonic sensory responses for taste, aroma, texture, and visual appeal. Results revealed significant variability across ripening groups, with several cultivars, such as ‘Paradox’, ‘Pandora’, ‘Isadora’, and ‘Daciana’, displaying favorable combinations of appearance, internal quality, and consumer-rated acceptability. ‘Paradox’ and ‘Pandora’ achieved the highest sensory scores, comparable to or surpassing those of commercial standards like ‘Packham’s Triumph’. Multivariate analyses confirmed trait correlations and distinct phenotypic profiles among cultivars. These findings underscore the utility of multidimensional quality assessment for selecting cultivars suited to modern market demands, both for fresh consumption and processing. Moreover, several genotypes demonstrated potential as parental sources in pear breeding programs targeting improved organoleptic and physicochemical traits. The study suggests that a differentiated sensory scoring approach, rather than a uniform 1–9 hedonic scale, may more effectively identify high-quality pear cultivars for breeding programs. Full article

Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered. Full article

With the rapid development of metaverse technology in the marketing field, it has become increasingly important to understand consumer purchase intentions for AI Brand Endorsers (AIBEs) within this digital environment. Based on cognitive–affective–behavioral (CAB) theory, this study constructs a new theoretical framework to explore the key factors influencing consumer purchase intentions for AIBE-recommended products in the context of the metaverse. We conducted an online survey with 302 Generation MZ consumers who have purchasing experience, employing Partial Least Squares Structural Equation Modeling (PLS-SEM) for in-depth data analysis and model evaluation. Additionally, we performed Multi-Group Analysis (MGA) to reveal differences among various occupations and generations. The findings indicate that attractiveness (ATT), anthropomorphism (ANT), and interactivity (INT) significantly influence hedonic motivation (HM) and social presence (SP). Furthermore, authenticity (AUT) positively affects both SP and trust in AIBEs (TAI). Consumer purchase intention (PI) is significantly impacted by SP but is not directly influenced by HM and TAI. Notably, technology readiness (optimism and innovativeness) positively and significantly influences consumer PI but does not alter the potential moderating effects of HM, SP, and TAI. This study not only broadens and deepens the application of CAB theory but also elucidates the potential development of AIBEs in future metaverse research, providing practical implications and guidance for marketers to enhance consumer purchase intentions and boost product sales. Full article

Background/Objectives: Vegetable leftovers constitute more than half of Vietnamese school lunch waste, partly due to limited ingredient variety, which may reduce meal acceptance. Methods: This cross-over study assessed the impact of diversifying vegetable options on intake and satisfaction among 40 students at a suburban Vietnamese primary school. Five new menus were developed by redistributing a 100 g vegetable portion into smaller servings of multiple vegetable types, combining them creatively with protein-rich foods or rice while maintaining nutritional value and cost. Students alternated between current and new menus over four weeks. Sensory evaluations using a 5-point hedonic scale and food weighing were conducted daily. Results: Most students increased vegetable intake during the new menu period. Mean intake was significantly higher with new menus (81.5 g; 95%CI: 77.1–85.9) compared to current menus (71.1 g; 95%CI: 65.2–75.1) (p < 0.001). Conclusions: These findings demonstrate that enhancing vegetable variety in combination can significantly improve intake and sensory characteristics without additional costs. This scalable strategy offers a practical solution for schools to foster healthier eating habits among students. Full article

Background/Objectives: Gustatory stimuli are primarily processed in the insula, while the primary olfactory cortex involves the piriform cortex. Relatively little is known about the central-nervous integration of stimuli from foods. The main aim of this study in healthy participants was to evaluate the processing of olfactory stimuli which are associated with gustatory sensations. Methods: Using a 3T MRI scanner, 47 healthy, right-handed women (mean age: 26.2 ± 4.7 years) with normal senses of taste and smell underwent functional scans. During the analysis, we presented isointense odors (2 “sweet” and 2 “sour”) to subjects using air-dilution olfactometry. Odor delivery (8 s) was alternated with the presentation of odorless air (12 s) and was repeated 10 times. Between each session, participants were asked to associate a taste with the odor. Results: The gustatory areas (insula and frontal operculum) were activated by exposure to odors. In addition, increased activations were observed in the bilateral angular gyrus, orbitofrontal cortex, and right caudate and nucleus accumbens during the perception of sour-like odors compared to sweet-like odors. Conclusions: The distinct neural responses to different odor categories suggest that the brain processes odors with varying hedonic and sensory characteristics through distinct neural pathways. Future research could explore how these findings translate to real-world food preferences and dietary behaviors, particularly in relation to individual differences in taste perception. Full article

This study investigated consumer perceptions of raw cashew nuts from two different private labels (private label A, PLA, and private label B, PLB), employing a combination of explicit (sensory analysis) and implicit (consumer neuroscience) methods. The objective was to analyse both conscious and unconscious responses to understand consumer preferences. Participants (n = 80) evaluated the samples, with electroencephalography (EEG) and electrodermal activity (EDA) as implicit methods, and hedonic scales, JAR scales, and the EsSense25 questionnaire used for explicit evaluations. The results revealed a clear preference for PLB, supported by higher global hedonic scores and a significant majority (65%) choosing PLB over PLA. EEG metrics calculated for participants’ valence, frontal alpha asymmetry (FAA) for flavour indicated greater activity in the left frontal lobe for PLB, associated with positive emotions. Task engagement (TE) measurements revealed higher engagement with PLB during flavour evaluation. Penalty analysis identified that PLA was mainly penalised for a “too weak” aroma and flavour. The EsSense25 analysis showed that cashew consumption evoked predominantly positive emotions such as “pleasant”, “satisfied”, and “calm”. In conclusion, the combination of implicit and explicit methods provided a comprehensive understanding of consumer preferences, highlighting the value of both approaches and the importance of sensory attributes in driving the overall liking of raw cashews. The findings have implications for product optimisation, market segmentation, and the development of marketing strategies in the cashew industry. Full article

The transition of global agriculture from yield-driven production to quality-driven systems has gained urgency, where premium pricing strategies offer pathways to enhance farmer incomes and promote sustainable practices. As a critical staple crop, rice exemplifies the challenges of aligning producer standards with consumer preferences to realize market premiums. This study systematically evaluates determinants of consumers’ willingness to pay (WTP) for premium rice, integrating analyses of attribute preferences, cognition perception, and purchasing experience. Utilizing survey data from 1714 consumers across four Chinese cities, we employ principal component analysis to identify key quality dimensions and ordered logit models to quantify their impacts. Hedonic pricing theory informs the estimation of implicit prices for specific attributes. The results reveal that intrinsic characteristics (like nutrition) and extrinsic cues (like the brand), along with consumers’ nutritional awareness, knowledge, and perceptions of quality-price correlation, jointly drive premium WTP. The mean acceptable premium reaches 4.52 yuan/500 g, with nutritional attention enhancements commanding the highest valuation (0.171 yuan/500 g). The findings underscore the necessity of standardized quality grading systems aligned with consumer preferences and targeted interventions to bridge information asymmetries. Policymakers are recommended to improve supply-side quality signaling through enhanced packaging and certification systems while strengthening demand-side nutrition education to facilitate value chain coordination and sustainable, high-quality development in agriculture. Full article