Search Results (43)

Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including Indonesia, represent an important target for sugar reduction. However, reducing sugar content often results in lower perceived sweetness and diminished consumer acceptance. This study examined the potential of floral aroma cues to support sugar reduction in sweetened green tea beverages. Formulations containing jasmine, rose, or lavender aroma were prepared at 100%, 80%, and 70% of the reference sugar level and evaluated by 182 panelists using hedonic rating, Just-About-Right (JAR) scaling with penalty analysis, and Rate-All-That-Apply (RATA) profiling combined with principal component analysis (PCA). Sugar reduction led to decreased perceived sweetness and liking in control samples, whereas jasmine and rose aromas significantly enhanced sweetness perception at reduced sugar levels. Notably, jasmine and rose maintained sweetness perception and overall liking at up to 30% and 20% sugar reduction, respectively. In contrast, lavender aroma provided limited sweetness enhancement and was associated with increased bitterness and astringency. Overall, these findings indicate that culturally congruent floral aromas, particularly jasmine and rose, can be strategically applied to support sugar reduction in sweetened tea beverages while maintaining consumer acceptance, contributing to sensory-driven reformulation strategies for supporting public health. Full article

The Coffee Cuality Method provides a comprehensive assessment of the sensory quality of coffee that includes an overall quality rating, just-about-right (JAR) scaling of select attributes, check-all-that-apply (CATA) selections from a list of sensory and holistic attributes and open comments. We validated the method with 56 expert coffee tasters by comparing Coffee Cuality with their customary method (i.e., SCA’s, Q-grading or company’s own) for the evaluation of the sensory quality of 12 specialty coffees and commercial blends brewed with their preferred method (cupping, drip, pour over or espresso). A subset of 18 experts then participated in focus groups on the method. Quality mapping (principal component and cluster analyses of the quality ratings) showed consistency among the experts’ overall quality ratings regardless of brewing method, with the dark roasts rated systematically lower than the light- and medium-roasted coffees. Penalty analysis relating JAR ratings to quality scores showed that too dark of a roast or a beverage color and too low of an acidity had the largest (negative) impact on quality. The map of sensory and holistic attributes derived from CATA selections by correspondence analysis, and the word clouds of those selections showed which attributes drove quality ratings, positively or negatively. Focus groups with a subset of the experts suggested improvements to the evaluation protocol and scorecard. By deconstructing, documenting and justifying coffee quality ratings, Coffee Cuality offers a valuable alternative to conventional evaluation protocols. Full article

The aim of this study was to characterize the sensory profile of two gluten-free (GF) bread formulations developed with powders obtained by dry grinding from the endocarp–seed (ESP) and epicarp–mesocarp (EMP) fractions of the Neltuma affinis pods. Two GF bread formulations optimized previously by experimental design were tested: FA with 20.0% ESP, and FB with 20.0% ESP and 2.4% EMP. Check-All-That-Apply, Just-About-Right scaling, and 9-point Hedonic Scale were used in a mix panel with regular and gluten-related disorders consumers (N = 105). Both formulations exhibited different sensory profiles; FA was characterized as “tasty” and “light crumb”, receiving an acceptability of 7 ± 2 points in overall acceptability. FB was described as “moist” and “very airy crumb”, with a 6 ± 2 point in overall acceptability. Penalty analysis showed “taste”, “odour”, “firmness”, and “moisture” as sensory attributes to be improved in FA and FB. Full article

Dietary fiber can help reduce LDL cholesterol and lower the risk of cardiovascular diseases. This study aimed to characterize the physicochemical properties of Belgian waffles formulated with varying soluble dietary fiber levels [<1 g (control), 5 g, 10 g, and 15 g/serving]. Consumer acceptance, product-elicited emotions, and purchase intent (before and after a health-claim statement was presented) were also evaluated. The waffles’ weight loss, color, and texture were measured. Participants (N = 120; 95% millennial consumers) evaluated six sensory attributes using a 9-point hedonic scale; brown color intensity, softness, and chewiness [just-about-right scale]; purchase intent (PI) [yes/no]; and product-elicited emotions [check-all-that-apply]. Overall liking (OL) and PI were evaluated before and after a high-fiber health claim (HFHC) was presented. Data analysis (α = 0.05) included ANOVA, a t-test, the McNemar test, Cochran’s Q test, and penalty analysis. Increasing the fiber did not significantly affect waffle aroma, texture, flavor, or OL. Waffles turned a lighter yellow with the two highest fiber addition levels (greater L* and b* values), resulting in decreased color liking. Waffles with 15 g fiber/serving became significantly less cohesive and chewy; however, texture liking did not significantly decrease. After participants read the HFHC, high-fiber samples outperformed the control in OL and PI scores and elicited positive emotions. Added fiber affected color and texture but maintained consumer acceptability. Full article

In order to meet the Paris Agreement and EU Green Deal, the demand for critical minerals (e.g., cobalt, nickel, lithium, and rare earth elements) is growing exponentially. With their demand arise urgent concerns about the injustices of their supply chain, including concerns about labour exploitation, environmental degradation, and child labour. This literature review examines news media, blogs, governmental and NGO reports, and academic sources to assess the risk of child labour in the extraction of 34 EU-designated critical minerals, 17 of which are considered ‘strategic.’ Using a combined risk reduction and assessment framework, the study identifies high-risk minerals (cobalt, graphite, nickel, aluminium, copper, and rare earth elements) and high-risk countries (the Democratic Republic of the Congo, Mozambique, India, the Philippines, Indonesia, and Myanmar). The findings reveal the broader negative impact on communities of mining, including increased vulnerability to child trafficking and sexual exploitation. Thus, the risk of child labour does not imply its actual occurrence due to the biased undercount of child labour numbers. Recommendations include further research, raising awareness of children’s rights, supporting household livelihoods, and improving traceability in artisanal and small-scale mining to ensure a just transition. Full article

Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the secondary alcoholic fermentation, these beads are usually discarded. This pilot-scale study investigates how the wasted beads can be valorised by incorporating them into vegan vinaigrettes. The vegan vinaigrettes were developed on a laboratory scale with distinct flavour profiles, all containing 3.5% (w/w) calcium alginate beads: mint (V-Air), seaweed (V-Water), spicy (V-Fire) and mushroom (V-Earth). Forty untrained panellists assessed the samples on a nine-point hedonic scale and with Just-About-Right (JAR) scale. Viscosity and colour were also measured in the final samples. Vf-Fire and Vf-Earth vinaigrettes stood out in terms of overall appreciation, particularly colour and consistency, with Vf-Earth receiving the highest average score (7.10 ± 1.58). The presence of alginate beads was well appreciated, with an average score of 6.26 ± 2.14. Across all formulations, the average pH decreased from 3.75 ± 0.01 to 3.37 ± 0.01. This pH reduction benefits food safety. These vegan vinaigrettes offer a sustainable and innovative alternative for reusing sparkling winemaking waste as a by-product, with strong potential for gastronomic appeal among wine or food tourists. Full article

Background. Today, the public does not want to be just a passive consumer of health services. Patients often expect to be informed and involved in decisions about their health. With better doctor–patient communication, patients are more likely to follow treatment recommendations. Material and methods. The study was conducted using a face-to-face survey method on a group of 203 adult, independent patients from 2021 to 2022 at a medical facility, i.e., a rehabilitation clinic. Objective. The purpose of this study was to assess the determinants of doctor–patient communication in terms of patient rights. One of patients’ rights is the right to information about their health condition and treatment methods and the right to ask questions when the doctor does not provide details about the treatment or diagnosis or when it is not understandable. Doctors providing information to the patient and the opportunity for the patient to ask questions are key elements in the process of making informed decisions regarding further medical treatment. Therefore, patients were divided into two groups: active (+) and passive in communication (−) with doctors. Results. Patients who were active in communication (33%) wanted to ask questions or had the opportunity to ask the doctor questions, and thus, they were able to take an active part in the discussion with the doctor. In contrast, patients who were passive in communication (67%) did not want to ask questions or did not have the opportunity to ask the doctor questions, and therefore, their active participation in the discussion and thus their right to ask questions may have been limited. The authors’ survey shows that respondents with active communication were significantly more likely than patients with passive communication (almost 100% vs. 86%) to obtain information about their condition (p = 0.002), diagnostic methods (p = 0.003), therapeutic methods (p = 0.00007), treatment results, and prognosis (p = 0.0008). Moreover, almost all respondents with active communication as opposed to respondents with passive communication (95% vs. 52%) rated communication with doctors highest (on a scale from 0 to 5), including credible and professional approach to patients (p < 0.0001), providing information in clear and simple language (p < 0.0001), answering questions asked by patients (p < 0.0001), openness and kindness (p < 0.0001), maintaining professional confidentiality (p < 0.0001), or emotional support (p < 0.0001). Conclusions. Hence, the primary key element of the medical consultation is appropriate amount and content of information given to the patient, providing explanations and answering questions. Also importantly, according to the results, active communication between patients and doctors was significantly influenced by female gender, higher education, and a positive evaluation of communication with doctors. Full article

South Africa produces high-quality maize, yet food insecurity and malnutrition are prevalent. Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize meal (corn flour) and water without diet diversification. Considering the reliance on maize in low-income communities, could nixtamalised maize products be developed that are nutritious, homemade and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability and nutritional benefits remain in question. We aimed to develop a product using consumer-led methods. Consumer panels evaluated and selected products using overall acceptability (9-point hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores (74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products. Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3) and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in countries such as South Africa. Full article

Coaxial bioreactors are known for effectively dispersing gas inside non-Newtonian fluids. However, due to their design complexity, many aspects of their design and function, including the relationship between hydrodynamics and bioreactor efficiency, remain unexplored. Nowadays, various numerical models, such as computational fluid dynamics (CFD) and artificial intelligence models, provide exceptional opportunities to investigate the performance of coaxial bioreactors. For the first time, this study applied various machine learning models, both classifiers and regressors, to predict the torque generated by a coaxial bioreactor. In this regard, 500 CFD simulations at different aeration rates, central impeller speeds, anchor impeller speeds, and rotating modes were conducted. The results obtained from the CFD simulations were used to train and test the machine learning models. Careful feature scaling and k-fold cross-validation were performed to enhance all models’ performance and prevent overfitting. A key finding of the study was the importance of selecting the right features for the model. It turns out that just by knowing the speed of the central impeller and the torque generated by the coaxial bioreactor, the rotating mode can be labelled with perfect accuracy using k-nearest neighbors (kNN) or support vector machine models. Moreover, regression models, including multi-layer perceptron, kNN, and random forest, were examined to predict the torque of the coaxial impellers. The results showed that the random forest model outperformed all other models. Finally, the feature importance analysis indicated that the rotating mode was the most significant parameter in determining the torque value. Full article

The introduction of ‘special measures’ within England and Wales (i.e., provisions for vulnerable and intimidated witnesses at court) marked a significant change in legal tradition and trial procedures such that victim and witness care was repositioned as a primary concern alongside the longstanding rights afforded to defendants. As public perceptions towards the legitimacy of criminal justice procedure remain a key concern among legal scholars and social scientists, this study aimed to examine individual differences in attitudes held towards the rights afforded to complainants and defendants within English courts. Adopting a cross-sectional study design, 114 UK adults were recruited to take part in an online survey. Questions centered around the importance of providing adequate witness care whilst protecting defendants’ rights to a fair trial. A new measurement tool was developed to allow these attitudes to be systematically assessed and understood, termed the Attitudes Towards Vulnerable Victims Scale (ATVVS). Results indicate that respondent age, gender, level of education, and belief in a just world are important determinants of public support for the use of special measures at trial as well as perceptions towards complainant and defendants’ rights. Taken together, findings indicate that misconceptions about vulnerable victims appear to underlie a lack of support for the use of special measures. Full article

This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (p ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a “fresh milk” and “solubility”, while the sample produced with milk from cows fed fresh forage was described as “yellow”, “seasoned”, “pungent”, and with a “cheese crust” flavor. Even if no significant differences were observed between the two samples in terms of liking (p ≤ 0.05), the attribute “graininess” showed a great impact on liking ratings together with “yellow” (p ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of “fresh milk”, “sweet”, and “graininess” greatly impacted liking for the cheese from cows fed dry hay. Full article

Product optimisation is one of the most crucial phases in the new product development or launch process. This work proposes applying penalty analysis to investigate the impact of not just-about-right (JAR) sensorial aspects on willingness to pay (WTP) and an overall liking for a local Italian ancient pear variety and to verify the mediating role of pleasantness in the relationship between not-JAR sensory attributes and consumers’ WTP using structural equation model (SEM). One hundred and twelve non-expert participants recruited during an in-store experiment evaluated overall liking and JAR attributes and were involved in an in-field experimental auction based on the non-hypothetical Becker–DeGroot–Marshak (BDM) mechanism. The participants’ average WTP for the sample was EUR 3.18 per kilogramme. Only juiciness and sourness significantly impact consumers’ overall liking but not on consumers’ WTP. Moreover, pleasantness did not mediate the relationship between non-balanced sensorial aspects and WTP. In conclusion, the penalty analysis for attributes not being JAR in monetary and hedonic terms is a beneficial research approach for a deep-inside evaluation of the potentiality of the product in the marketplace, providing helpful directions for product optimisation. Results show market potential for the local ancient pear variety ‘Angelica’. Full article

This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products. Full article

This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties. Full article

Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties. Full article