Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe.

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.

Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum.

The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet, used as a control, and crude extracts obtained from flowers of either spontaneous or cultivated Onopordum tauricum. Hence, the control and experimental cheese prototypes produced in two rounds of cheesemaking trials were assayed, at the end of their 60-day maturation, for the following features: pH, titratable acidity, dry matter, fat, total and soluble nitrogen (TN and SN, respectively), ash, salt, protein, lactose, viable plate counts and composition of the bacterial and fungal populations, color, texture, volatile organic compounds (VOCs), and olfactory attributes by sensory analysis (the latter for the sole prototypes curdled with the commercial rennet and the extract obtained from cultivated O. tauricum). The data overall collected showed a very low impact of the type of thistle rennet on the analyzed cheese traits, with significant differences being exclusively found for SN/TN%, titratable acidity, color, and adhesiveness. By contrast, a higher impact of the cheesemaking round was seen, with significant differences being observed for salt content, load of presumptive lactobacilli, thermophilic cocci, and Escherichia coli, and levels of the following VOCs: 2,3-butanedione, 2-pentanone, 1-butanol, 2-heptanone, 3-methyl-1-butanol, 2-heptanol, 2-nonanone, dimethyl trisulfide, 2-methyl propanoic acid, butanoic acid, and 3-methyl butanoic acid. Sensory analysis revealed a strong ewe's cheese odor, accompanied by other olfactory notes, such as pungent, sour curd, sweet, and Parmesan cheese-like notes, in all the analysed cheese prototypes. Moreover, key odor active compounds, including butanoic acid, ethyl butanoate, 2,3-butanedione, 1-octen-3-one, and dimethyl trisulfide, were identified by GC-olfactometry analysis. Regarding the odor attributes as determined by sensory analysis, again the type of rennet had an almost negligible impact, with significant differences being only perceived for 1 or 2 out of 20 odor attributes, depending on the analytical conditions applied. Although some aspects deserve further investigation, the results herein collected confirm that O. tauricum can be regarded as an alternative source of thistle rennet for the manufacture of Caciofiore cheese, and more in general, Mediterranean ewe's milk cheeses.

Sensory Traits and Consumer's Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries.

Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders' interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the sensory quality and consumers' preferences and perception, European traditional and modern fresh market tomato varieties were grown and evaluated in France, Italy, and Spain. Different growing conditions were tested in France (soilless vs. soil) and in Spain (open field vs. greenhouse), while in Italy fruits were evaluated at two ripening stages. Fruit quality was assessed by integrating physicochemical analyses, sensory profiles, and consumer tests. In all three countries, overall modern varieties were perceived as having more intense "tomato flavor" and "overall flavor" than traditional ones. In France and Spain, consumers' preferences were more oriented towards modern varieties than traditional ones. Significant growing condition effects were found on sensory and physicochemical traits, while the effect on consumers' overall liking was not significant, largely depending on the genotype. A fair agreement between product configurations from descriptive analysis by trained assessors and Check-All-That-Apply (CATA) questions by consumers was observed. Penalty-lift analysis based on CATA allowed identifying positive and negative drivers of liking.

Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures.

The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers' sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread.

The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt® (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt® was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.

Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation".

Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts. Hence, the present study evaluates the utility of a novel immersive approach in sensory consumer testing. An immersive multisensory room was designed to reproduce consumption conditions close to real life, with large wall screen projections, audio and olfactory stimuli and furniture consistent with the video scenario. Overall liking and perceived freshness of two vegetable products (salad tomato and wild rocket) at different storage time were evaluated by a group of volunteers, regular consumers of the products. Evaluations were performed both in a immersive environment setting - the scenario was the dining room of a holiday farm overlooking a patio and the countryside - and in a traditional sensory lab setting, as a control. The magnitude of liking was higher when evaluations were performed in the immersive environment setting than in the traditional lab setting. However, the discrimination efficacy for freshness and liking of stored and un-stored vegetables was reduced in the immersive environment with respect to the control lab. Additional research, aimed at exploring other products and other consumption or purchase immersive scenarios, will further clarify whether these findings are product-dependent or determined by the contingent immersive situation.

Capturing consumer perception of vegetable freshness in a simulated real-life taste situation.

Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts. Hence, the present study evaluates the utility of a novel immersive approach in sensory consumer testing. An immersive multisensory room was designed to reproduce consumption conditions close to real life, with large wall screen projections, audio and olfactory stimuli and furniture consistent with the video scenario. Overall liking and perceived freshness of two vegetable products (salad tomato and wild rocket) at different storage time were evaluated by a group of volunteers, regular consumers of the products. Evaluations were performed both in a immersive environment setting - the scenario was the dining room of a holiday farm overlooking a patio and the countryside - and in a traditional sensory lab setting, as a control. The magnitude of liking was higher when evaluations were performed in the immersive environment setting than in the traditional lab setting. However, the discrimination efficacy for freshness and liking of stored and un-stored vegetables was reduced in the immersive environment with respect to the control lab. Additional research, aimed at exploring other products and other consumption or purchase immersive scenarios, will further clarify whether these findings are product-dependent or determined by the contingent immersive situation.