Sensory Analysis and Statistical Methods

Modeling aroma release during in vivo food oral processing using digimouth

This study develops a modular Python framework called digimouth to model aroma release during food oral processing, validated with experimental data from 30 subjects.

Open-source benchmarking of dairy and dairy-free products

This study benchmarks sensory properties of dairy and dairy-free products across ten categories, finding significant gaps in mozzarella, Greek-style yogurt, and butter.

Texture Profile Analysis and Consumer Sensory Evaluation of Plant-Based and Conventional Breaded Shrimp

This study compares the textural properties and consumer acceptance of plant-based and conventional breaded shrimp, finding that plant-based shrimp are harder and chewier but receive comparable hedonic ratings.

The Burger Battle: The Future is Blended

This study evaluates consumer acceptance of different burger formulations by combining sensory evaluation and texture analysis, finding that moistness and meatiness are key factors influencing preference.

The Meatball Matchup: Plant vs. Animal Proteins on Campus

Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.

Utilizing raw rapeseed press cake in foods: A case study on sensory quality and profile of selected bitter compounds in snack bars

This study evaluates how adding raw rapeseed press cake to snack bars affects sensory qualities and identifies bitter compounds responsible for the taste.

Molecular atlas of key food odorants reveals structured aroma organization and enables generative aroma design

The paper creates a molecular atlas of food odorants and uses a generative AI model to design aroma formulations that mimic meat-like aromas using plant-derived compounds.

Modelling the willingness to pay for honey: the role of sensory characteristics and EEG neurometrics

This study models consumer willingness to pay for honey based on sensory attributes and EEG data, finding that taste, perceived quality, gender, and frontal brain activity significantly influence willingness to pay.

EEG correlates of perceived food product similarity in a cross-modal taste-visual task

This paper uses EEG to measure perceived food product similarity in a cross-modal task, finding that gamma oscillation power better correlates with similarity scores than ERP amplitude.

Sensory nutrition: The role of taste in the reviews of commercial food products

The paper analyzes consumer reviews to show that taste is the most frequently mentioned factor in food product ratings, with specific taste qualities like sweet and bitter being particularly common.