A5062960350- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Olfactory and Sensory Function Studies
- Analytical Chemistry and Chromatography
- Food Chemistry and Fat Analysis
- Mass Spectrometry Techniques and Applications
- Agriculture Sustainability and Environmental Impact
- Dye analysis and toxicity
- Multisensory perception and integration
Wageningen University & Research
2022-2024
Fondazione Edmund Mach
2022-2024
University of Trento
2022-2024
University of Padua
2024
The aim of the study was to understand effect saltiness and sweetness intensity on oral processing behaviours liquid, solid composite foods using a HUT test.
Common challenges for plant-based meat replacers are undesired (inherent) off-flavours (flavour defects) such as beany flavour or bitter taste, which often associated with the use of plant proteins in replacers. Furthermore, perceived dry and lack juiciness tenderness (texture defects). However, many foods not consumed isolation sensory properties, their acceptance, can be altered by addition other food components condiments. The study aimed to compare properties acceptance commercially...
This study investigated the effects of chewing rate and food composition on in vivo aroma release perception composite foods. Bread or sponge cake paired with varying sugar content viscosity strawberry jams, spiked citral limonene, were examined. In-nose was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus (n = 8, triplicate) while fast slow protocols applied (fast: 1.33 chews/s; 0.66...
Previous studies demonstrated that variability in oral processing behaviors impacts bolus properties and consequently texture flavor perception. However, most followed a prescribed mastication protocol during the products' sensory evaluations. A better understanding of how habitual eating behavior perception foods is needed. The aim this study was to investigate effect speed (slow vs. fast eaters) on dynamic composite foods. Habitual different quantified 105 participants. Participants were...
In vivo aroma release and perception of complex food matrices have been underexplored. The aims this study were to investigate the effects (i) fat sugar content chocolate-hazelnut spreads on in (ii) carrier addition (bread, wafer) spread using dynamic nose space analysis (PTR-ToF-MS) sensory (TCATA). Carriers combined with varying spiked five volatile organic compounds (benzaldehyde, filbertone, 2-methylpyrazine, delta-dodecalactone, isovaleraldehyde). TCATA profiles from a consumer panel...