Search

This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) and sequential (SEF) mixed cultures in comparison with S. cerevisiae monoculture fermentation (AXF), evaluating the influence of yeast starter cultures on Perry characteristics. The perries were re-fermented in bottle by S. cerevisiae strain EC1118. During primary fermentation, growth and fermentation kinetics were different in the co-inoculated and sequential fermentations in comparison with pure S. cerevisiae fermentation; however, sugars were depleted, and 6% (v/v) ethanol was produced in all the trials. Glycerol content was significantly higher in mixed fermentations due to Starm. bacillaris metabolism (+ 20% in COF, and + 42% in SEF conditions). After re-fermentation in bottle, higher levels of 3-Methyl-1-butanol, 1-propanol, acetaldehyde and esters were detected in Perry from the mixed fermentations. All the Perries were accepted by the consumers (general liking values from 6.01 to 6.26). Perries’ appearance from mixed fermentations was described as less intense and more clear. The use of small caliber pears cv Abate Fètel and Starm. bacillaris in combination with S. cerevisiae in Perry production might be a suitable tool to obtain novel beverages with distinctive organoleptic features.

This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6-n-propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investigated. One hundred and forty-four subjects (48.6% women, aged 18-30) participated in the study. VFH and GOT thresholds were assessed by three-down/one-up staircase method. Responsiveness to 3.2 mM PROP was assessed on the general Labeled Magnitude Scale. Fungiform papillae density (FPD) and size were determined from automated counting. VFH thresholds appeared unsuitable to reveal individual variation in responsiveness to point-pressure on the tongue. The frequency of GOT thresholds approximated a normal distribution and covered the whole range of variation, thus indicating an ability to measure individual variation in oral tactile sensitivity. No significant linear correlations were found between any of the oral tactile sensitivity measures and PROP responsiveness, FPD total and size class. VFH and GOT thresholds were not significantly associated. Agglomerative hierarchical clustering was used to classify participants for their PROP responsiveness, total FPD and GOT threshold. Three clusters were identified, C1 (n = 67), Cl2 (n = 42), and Cl3 (n = 35), differing for PROP responsiveness and FPD only. Results encourage future studies to explore association between GOT and both perception and preference for different food texture. Furthermore, deeper investigation of individual variability in sensitivity to different types of oral tactile stimuli would be helpful to capture differences in tactile sensitivity among the most sensitive individuals.

The chapter presents a case study based on the design, development, and testing of an interactive 360° video applied to the teaching of Sensory Analysis of Food at the University of Florence. The case study describes the design of 360° video storyboards and the creation of the video by the use of 360° cameras for reproducing a sensory laboratory environment. Video enrichment with Vivista, an educational software allowing lecturers to embed interaction points (e.g. quizzes, texts, images) within the 360° videos is also described. Different immersive modalities for the use of the videos with students in different contexts are described and discussed. The chapter concludes with a reflection on the opportunities that 360° videos may provide to university students for practice and experience.

Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, organized at the assessor’s home or workplace and carried out under the live online supervision of the panel leader, represents a trade-off between adequate control and the convenience of conducting testing out of the lab. The Italian Sensory Science Society developed the “Remote sensory testing” research project aimed at testing the effectiveness and validity of the sensory tests conducted remotely through a comparison with evaluations in a classical laboratory setting. Guidelines were developed to assist panel leaders in setting up and controlling the evaluation sessions in remote testing conditions. Different methods were considered: triangle and tetrad tests, Descriptive Analysis and Temporal Dominance of Sensations tests, all of which involved trained panels, and Check-All-That-Apply and hedonic tests with consumers. Remote sensory testing provided similar results to the lab testing in all the cases, with the exception of the tetrad test run at work. Findings suggest that remote sensory testing, if conducted in strict compliance with specifically developed sensory protocols, is a promising alternative to laboratory tests that can be applied with both trained assessors and consumers even beyond the global pandemic.

The combined influence of TAS2R38 genotype and PROP phenotype on oral sensations is still to be clarified. The present work investigates their influence on the intensity of basic tastes and somatosensory stimuli (capsaicin, aluminium sulphate), using a large cohort of 1117 individuals. The possible influences of gustin genotype and fungiform papillae density were also assessed. PROP phenotype was mainly associated with TAS2R38 genotype with AVI/AVI individuals reporting the lowest mean bitterness intensity (12.6 ± 1.26), and PAV/AVI individuals rating PROP lower (46.53 ± 0.93) than PAV/PAV individuals (54.14 ± 1.33). However, 25% of AVI/AVI subjects reported PROP bitterness perception higher than ‘moderate’ and small percentages of both PAV/PAV and PAV/AVI responded very little to PROP stimulation. PROP phenotype significantly affected ratings to all the tastant solutions with ST subjects giving the highest ratings and NT the lowest. An unexpected systematic effect of TAS2R38 diplotype on perceived intensity was found, with AVI/AVI individuals rating tastant solution intensity higher than PAV/AVI and PAV/PAV for all the stimuli. Recursive partitioning analysis was used to determine the influence of the explanatory variables (TAS2R38 diplotype, PROP status, age and gender) on intensity for each tastant solution. Regression trees indicated that TAS2R38 genotype is the most important variable for explaining differences in intensity of basic tastes and astringency, when compared to PROP responsiveness, gender, and age. Gender was the primary determinant of heightened perception of pungency. PROP status was the second most influential variable in all the models, with limited influence only on sweetness and umami perception. No significant variations of intensity of taste and somatosensory sensations were found in association to gustin polymorphism or fungiform papillae density. These findings call for a re-examination of the notion that the TAS2R38 gene uniquely controls PROP tasting and for future research devoted to a more in-depth genetic characterization of the AVI/AVI group and its possible associations with other polymorphisms.

Complexity is a relevant dimension in the development of products preferences and acceptability because of its relationship with hedonic appreciation. The present study aimed to investigate the individual differences in the relationships between product complexity in alcoholic cocktails to liking and to specific sensory properties, situational appropriateness and emotional responses. Six alcoholic cocktails, all of them composed by a common bitter ingredient were selected to represent different complexity levels based on alcohol content, number of ingredients and differences in sensory properties. Products were evaluated by a consumer panel using consumer-led product specific questionnaires. At panel level, the perceived complexity was found to be aligned with the hypothesized range of complexity. When two clusters of consumers based on individual differences in complexity ratings were considered, we observed different relationships between complexity and liking as compared to panel level. Furthermore, the sensory, emotional and situational appropriateness drivers of complexity differed in the two clusters. These data showed that perceived complexity is a multi-dimensional construct in which individuals showing high familiarity with cocktails based on bitter are found to have a very high variation in complexity perception due to a difference in conceptualization of this product dimension compared to individuals with a lower familiarity.

The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208, 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.

The study of conformity from a neurobiological point of view has interested many authors: among them, Shestakova and colleagues (2013) have showed how conformity can be assessed through the analysis of event related potentials (ERPs). More specifically, the P300 component of the ERP was shown to be sensitive to the behavioral adjustment that an individual makes when not agreeing with the majority of a group. Starting from these contributions, in the present study, the famous experiment of Solomon Asch [1] was replicated online. The experiment was conducted on a sample of university students, using an innovative and low-cost tool capable of recording the brain signal (a wireless headset equipped with fourteen electrodes, called Emotiv EPOC). The present research aims to demonstrate how cheap and little sensitive tools enable the detection of ERP components that characterize social conformity in an ecological context.

Understanding why many individuals dislike vegetables is relevant to develop effective strategies to change food behaviors promoting healthier choices. The influences of sensory properties in the development of food preferences are well known. Attention as well may play a role in this process. Indeed, attention enhances information processing of emotionally salient objects or events by selecting them from the environmental context in which they are embedded. This study was aimed at investigating the relationship between acceptability of vegetables, food neophobia and taste responsiveness (measured as responsiveness to 6-n- propylthiouracil-PROP) and the attentive responses to vegetables that differ in sensory properties. 120 adults (20–24 years old, 74.2% women) were recruited and characterized for Food Neophobia and PROP responsiveness. To assess the interferences between emotional and attentional processes a food version of the Emotional Stroop Task was used. Attentional bias was measured through reaction times (RTs) to word stimuli, which included 16 vegetables characterized by generally appealing (e.g. ‘sweetness’, ‘mildness’) or unappealing (e.g. ‘bitterness’, ‘astringency’) sensory properties, and 16 emotionally neutral objects presented as control. A clear association between vegetable liking scores and sensory properties was found in this study, confirming the categorization of appealing and unappealing vegetables. Furthermore, results showed significantly higher RTs for vegetables than for neutral objects, demonstrating that vegetables were more emotionally salient than objects. Furthermore, the interference scores, computed as the differences between average RTs to unappealing/appealing vegetable words and average RTs to neutral words, for vegetables with unappealing sensory properties were higher than those for vegetables characterized by appealing sensory properties, indicating a greater attentional bias for unappealing vegetables. A strong inverse correlation between liking scores and RTs (r = -0.83) was found. No effect of food neophobia and PROP status was found on interferences scores, while PROP supertasters showed higher RTs for vegetables in general. The study showed that attention is particularly grabbed by vegetables with unappealing sensory properties, thus indicating that attention play a role in vegetable acceptability.

Time Intensity (both continuous-TI and discontinuous-DTI) and Temporal Dominance of Sensations (TDS) represent the main methodologies for describing the temporal evolution of the different sensations developing during food consumption. Sensory description from these methods relies on different aspects of perception, time-intensity covers the time course of selected sensation intensity while TDS describes the profile in terms of dominant sensations and their temporal sequence. Data collection on both these aspects would provide a more comprehensive description of the dynamic sensory profile. In this work, a new approach combining TDS and DTI methodologies is presented with the aim to: 1) describe the time course of dominant sensations and their relevant intensities in alcoholic beverages; 2) propose new graphical tools to facilitate the observation of changes in the intensities of dominant sensations over time within and between products. The TDS profile of alcoholic cocktails was described by trained assessors. TDS curves of each product were visually inspected, the significantly dominant attributes were selected considering three evaluation intervals: attack 0–30 s; evolution 31–60 s; finishing 61–90 s. Meaningful points for intensity evaluation were identified considering the times at which the dominant attributes were close to their maximum DR value in each time interval. The same panel was further trained to perform the DTI task consisting in the evaluation of the intensity of the dominant attributes at the selected time points. The proposed approach described the product dynamic profiles in terms of the time course of dominant attributes intensities. The dynamic spider plot was proposed as a new graphic representation to illustrate and compare the evolution of the intensity of dominant attributes along attack, evolution, and finishing within and across products.

The association of fungiform papillae (FP) density with responsiveness to oral sensations is controversial. It has been speculated that FP size is a relevant feature for oral responsiveness, thus partially accounting for inconsistencies between FP density and oral responsiveness. This study aims to evaluate factors affecting the number of FP with different diameter sizes (age, gender, PROP status) and to explore the relevant associations with responsiveness to oral sensations in water solutions and food products. Three-hundred-fifty subjects participating in the Italian Taste project were involved, balanced for gender (53% females) and age class (18-30, 35%; 31-45, 35%; 46-60, 30%). The automated image analysis of tongue pictures was used to detect FP and count their frequencies, distinguishing 11 diameter size classes (range from 0.3 to 1.05 mm). Frequencies were converted into FP densities (FP/cm 2 ) for each size. Taste responsiveness in water solutions (sour, bitter, salty, umami, sweet, astringent, pungent) and in three food products with varied intensity of target sensations (pear juice for sourness; bean puree for saltiness; tomato juice for pungency) was measured. Density of FP from all size classes decreased with age. Females showed higher FP density in size of 0.78-0.84 mm diameter, and males in the size of 0.44-0.49 mm. PROP status did not significantly affect the density of FP in any size class. Principal Component Analysis on individual FP density values of the 11 classes allowed identifying four subject groups with different FP patterns: high density and large diameter (HighLarge), high density and small diameter (HighSmall), low density and large diameter (LowLarge), low density and small diameter (LowSmall). FP pattern groups significantly affected oral responsiveness, the highest responsiveness was associated to the uniform pattern characterized by low density and small size FP.

Alcoholic cocktails are consumed in very different situations and then consumers may differ in their favorite context to drink a cocktail. Diversity in the preferred context of cocktail consumption may reflect individual differences in taste responsiveness and personality traits as well as cocktail liking. This study aims at: 1) extending the efficacy of a coupled semiotic and statistical methodology for text analysis in uncovering aspects of preferred contexts of cocktail consumption; 2) testing if specific preferred contexts of cocktail consumption are related to individual differences; 3) investigating the relationships between preferred context to have cocktails and patterns of liking for cocktails. 159 cocktails consumers were characterized by personality traits, cocktail involvement, alcoholic beverages intake and PROP taster status and were asked to describe their preferred context to consume an alcoholic cocktail. Consumers were then asked to taste in blind conditions and rate their liking of six alcoholic aperitif cocktails. Three thematic clusters were identified (relax, sociability, aperitif). The relax lovers preferred a comforting context to have a cocktail; these consumers expressed a lower liking for the six evaluated samples than aperitif lovers but resulted more involved with cocktails as compared to the cluster sociability. This latter group of consumers focused on social aspects and novelty; they reported a higher intake of spirits than the cluster aperitif and showed higher scores in sensation seeking and disinhibition than the other clusters. The cluster aperitif described their favorite context as a “before dinner” situation; they were more involved with cocktails than the sociability cluster. Finally, the three clusters did not differ in PROP taster status distribution. The approach has proven to be useful to collect information and to segment consumers on the preferred aspects of cocktail experience. The study showed that consumer clusters with different preferred context for cocktail consumption differ in liking for the cocktails, personality traits, attitudes and alcohol intake.

This study aimed to further the development and application of the Global profile approach, by (1) extending it to another product category, alcoholic cocktails; (2) investigating the relationship between sensory-emotions-context appropriateness in consumers differing for liking patterns; and (3) integrating the approach beyond product differentiation to consumer differentiation, thus improving and gaining a further insight into differences among consumers (consumer characterization). This was done taking into account consumer differences in oral responsiveness, personality traits, familiarity, explicit responses to products and implicit attitudes towards brand. Six alcoholic bitter-based cocktail samples were rated for liking, sensory properties, emotions and context appropriateness. Three clusters with different liking patterns for alcoholic cocktails were identified: ‘Fruit-bitter lovers’, ‘New-bitter lovers’ and ‘Classic-bitter lovers. Very small differences in sensory evaluation were found between the three clusters, while instead large differences were found for emotions and, to a lesser extent, for context appropriateness. Furthermore, the relationships among emotions, contexts and sensory properties were different in the three clusters. Clusters differed partly by gender, personality traits and alcohol consumption. A higher percentage of females was found in ‘Fruit-bitter lovers’; these consumers were also characterized by a higher Behavioral Inhibition System (BIS) scores and a lower level of alcohol consumption. ‘New-bitter lovers’ liked cocktails with very different sensory characteristics who were associated with specific contexts of consumption. These consumers were less involved with cocktails than the other clusters. ‘Classic-bitter lovers’ cluster liked a broader variety of cocktails and also showed a more implicit positive attitude towards the bitter ingredient brand and a higher familiarity for cocktails in general. The information collected through this multidimensional approach will allow a better understanding of the differences in liking patterns among different groups of cocktail consumers and may be used to improve strategies for product innovation and consumer targeting.

The positivity effect in the elderly consists of an attentional preference for positive information as well as avoidance of negative information. Extant theories predict either that the positivity effect depends on controlled attentional processes (socio-emotional selectivity theory), or on an automatic gating selection mechanism (dynamic integration theory). This study examined the role of automatic and controlled attention in the positivity effect. Two dot-probe tasks (with the duration of the stimuli lasting 100 ms and 500 ms, respectively) were employed to compare the attentional bias of 35 elderly people to that of 35 young adults. The stimuli used were expressive faces displaying neutral, disgusted, fearful, and happy expressions. In comparison to young people, the elderly allocated more attention to happy faces at 100 ms and they tended to avoid fearful faces at 500 ms. The findings are not predicted by either theory taken alone, but support the hypothesis that the positivity effect in the elderly is driven by two different processes: an automatic attention bias toward positive stimuli, and a controlled mechanism that diverts attention away from negative stimuli.

Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.

A fascinating question that went through the last decades of experimental psychology research is the relationship between emotion and consciousness. Emotions are complex pattern that require the contribution of numerous physiological, psychological and cognitive processes. In fact, they are state of feeling which give rise to physical and psychological changes that influence and actively drive our behaviors. On the one hand emotions involve the appraisal and evaluation of sensory afferent information. On the other hand they produce motivation and disposition to behave that, differently from reflexes and instincts, vary across different situations. The fact that the same central emotional state may generate very different patterns of behavior, each adaptive in a different situational context, is an important connection point with the consciousness [1,2]. Here, we consider the term consciousness in a broad acceptation referring to to the level of consciousness (e.g. coma, vegetative state and wakefulness), the content (that is what it is we are conscious of) as well as the self-awareness [3-6]. By this token, conscious emotional experiences may be fundamental to elaborate the cognitive and behavioral strategies which enable us to act intentionally and purposely. Hence, emotion and consciousness overlap and interact in several psychological domains and, importantly, each is necessary for some aspects of the other.

An important aspect that has raised the interest of many scholars in last decades concerns the changes in conscious and unconscious perception that occurs over the life span. In particular, social perception has gained great consideration due to his fundamental role in the human interaction dynamics. The capacity of forming impressions and make inferences about other people refers broadly to the ability to understand and react appropriately to the social signals sent out by other people. This ability in identify the other people's emotions is a predictor of well-being, mental health and social competency.

International audience; The main goal of present work is to gain new insight into the temporal dynamics underlying the voluntary memory control for neutral faces associated with neutral, positive and negative contexts. A directed forgetting (DF) procedure was used during the recording of EEG to answer the question whether is it possible to forget a face that has been encoded within a particular emotional context. A face-scene phase in which a neutral face was showed in a neutral or emotional scene (positive, negative) was followed by the voluntary memory cue (cue phase) indicating whether the face had to-be remember or to-be-forgotten (TBR and TBF). Memory for faces was then assessed with an old/new recognition task. Behaviorally, we found that it is harder to suppress faces-in-positive-scenes compared to faces-in-negative and neutral-scenes. The temporal information obtained by the ERPs showed: 1) during the face-scene phase, the Late Positive Potential (LPP), which indexes motivated emotional attention, was larger for faces-in-negative-scenes compared to faces-in-neutral-scenes. 2) Remarkably, during the cue phase, ERPs were significantly modulated by the emotional contexts. Faces-in-neutral scenes showed an ERP pattern that has been typically associated to DF effect whereas faces-in-positive-scenes elicited the reverse ERP pattern. Faces-in-negative scenes did not show differences in the DF-related neural activities but larger N1 amplitude for TBF vs. TBR faces may index early attentional deployment. These results support the hypothesis that the pleasantness or unpleasantness of the contexts (through attentional broadening and narrowing mechanisms, respectively) may modulate the effectiveness of intentional memory suppression for neutral information.

Ongoing research has shown that emoji can be used by children to discriminate food products, but it is unclear if they express emotions and how they are linked to emotional words. Little is known about how children interpret emoji in terms of their emotional meaning in the context of food. This study aimed at investigating the emotional meaning of emoji used to describe food experiences in 9&ndash, 13-year-old pre-adolescents and to measure related age and gender differences. The meaning of 46 emoji used to describe food experience was explored by: mapping emoji according to similarities and differences in their emotional meaning using the projective mapping technique, and linking emoji with emotion words using a check-all-that-apply (CATA) format. The two tasks gave consistent results and showed that emoji were discriminated along the valence (positive vs. negative) and power (dominant vs. submissive) dimension, and to a lower extent along the arousal dimension (high vs. low activation). In general, negative emoji had more distinct meanings than positive emoji in both studies, but differences in nuances of meaning were found also among positive emoji. Girls and older pre-adolescents (12&ndash, 13 years old (y.o.)) discriminated positive emoji slightly better than boys and younger pre-adolescents (9&ndash, 11 y.o.). This suggests that girls and older pre-adolescents may be higher in emotional granularity (the ability to experience and discriminate emotions), particularly of positive emotions. The results of the present work can be used for the development of an emoji-based tool to measure emotions elicited by foods in pre-adolescents.