A5052089975- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Food Chemistry and Fat Analysis
- Agricultural Innovations and Practices
- Agricultural Economics and Policy
- Infant Health and Development
- Olfactory and Sensory Function Studies
- Business Strategy and Innovation
- Coconut Research and Applications
- Linguistics and Cultural Studies
- Medical Imaging and Analysis
- Land Rights and Reforms
- Culinary Culture and Tourism
- Advanced Neuroimaging Techniques and Applications
- Multisensory perception and integration
- Research in Social Sciences
- Meat and Animal Product Quality
- Acute Ischemic Stroke Management
Aarhus University
2001-2025
Tianjin Institute of Industrial Biotechnology
2023
Chinese Academy of Sciences
2023
Sino-Danish Centre for Education and Research
2023
University of Chinese Academy of Sciences
2023
The transition to plant-based diets is advocated as a consumption measure mitigate the environmental impacts of animal-based food production. Understanding drivers and barriers can guide formulation tailored strategies for advancing alternatives in markets. This study investigated principal influencing adoption cheese among Danish consumers (n = 550) through an online survey. Participants were clustered based on sensory (flavor texture) cues using Agglomerative Hierarchical Clustering,...
Abstract The present study aimed to formulate sucrose‐replaced samples with natural or synthetic sweeteners, and benchmark the temporal sensory profile of a control sample (100% sucrose). Acesulfame‐K, aspartame, erythritol, rebaudioside M, sucralose replaced sucrose at four different levels (25%, 50%, 75%, 100%) in aqueous solutions. A trained panel evaluated check‐all‐that‐apply. sweeteners showed great individual differences their ability replace sucrose. Except for 25% replacement across...
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing partially or completely with different sweetener systems affects the sensory profile consumer liking. Five chocolate-flavored treatments were formulated, varying in replacement level (partial: 58%; complete: 100%) system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol...
The underlying mechanisms of taste interactions in humans are not well understood, and three have been proposed, namely a chemical interaction, peripheral physiological, central mechanism. In the present study, it was investigated which these causes suppression sweetness by citric acid. This using split-tongue gustometer that can stimulate two sides tongue with different stimuli simultaneously, enabling comparison sucrose acid presented either separately on each side simultaneously or...
Abstract This research investigated cross‐cultural differences in acceptance of a plant‐based cocoa‐flavored ice cream iso‐sweetened with different natural sweeteners among Danish and Brazilian consumers. Ideal sweetness, equi‐sweetness, quantitative descriptive analysis (QDA), consumer affective tests were carried out. Results analyzed through ANOVA Tukey's means test ( p ≤ .05). For tests, consumers n = 120) evaluated seven samples sucrose, blends sucrose xylitol (25%, 50%, 75%,...
Taste interactions have been a target of research in past decades, however, many the underlying mechanisms are still unclear. We investigated sweet-sweet and sweet-bitter interaction between sucrose stevia 60% rebaudioside A complex cocoa model system. To assess contribution peripheral central effect split-tongue method was deployed, allowing tongue to be control for itself. The study performed under standard condition sweetness-blocked enabled by pre-rinse Gymnema sylvestre extract....