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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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Chen Y, Fogel A, Bi Y, Yen CC. Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model. Nutr Res Rev 2023:1-20. [PMID: 37749936 DOI: 10.1017/s0954422423000239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Accumulating evidence shows associations between rapid eating and overweight. Modifying eating rate might be a potential weight management strategy without imposing additional dietary restrictions. A comprehensive understanding of factors associated with eating speed will help with designing effective interventions. The aim of this review was to synthesise the current state of knowledge on the factors associated with eating rate. The socio-ecological model (SEM) was utilised to scaffold the identified factors. A comprehensive literature search of eleven databases was conducted to identify factors associated with eating rate. The 104 studies that met the inclusion criteria were heterogeneous in design and methods of eating rate measurement. We identified thirty-nine factors that were independently linked to eating speed and mapped them onto the individual, social and environmental levels of the SEM. The majority of the reported factors pertained to the individual characteristics (n = 20) including demographics, cognitive/psychological factors and habitual food oral processing behaviours. Social factors (n = 11) included eating companions, social and cultural norms, and family structure. Environmental factors (n = 8) included food texture and presentation, methods of consumption or background sounds. Measures of body weight, food form and characteristics, food oral processing behaviours and gender, age and ethnicity were the most researched and consistent factors associated with eating rate. A number of other novel and underresearched factors emerged, but these require replication and further research. We highlight directions for further research in this space and potential evidence-based candidates for interventions targeting eating rate.
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Affiliation(s)
- Yang Chen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
| | - Anna Fogel
- Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore
| | - Yue Bi
- Department of Psychology, National University of Singapore, Singapore
| | - Ching Chiuan Yen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
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Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. J Texture Stud 2023. [PMID: 37114586 DOI: 10.1111/jtxs.12763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023]
Abstract
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
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Ilic J, Tomasevic I, Djekic I. The influence of different cooking treatments on vegetables' bolus properties. Int J Food Sci Nutr 2023; 74:209-218. [PMID: 36732893 DOI: 10.1080/09637486.2023.2174501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The influence of boiling, steaming, grilling and sous-vide treatments on bolus properties of vegetables was investigated. Cooking produced potato boluses with large particles or pasty boluses unsuitable for analysis. Celeriac preserved its brittleness and produced more small particles as mastication prolonged. Eggplant and zucchini were similar and both produced relatively large particles throughout the mastication. Saliva incorporation results showed an uncommon trend since boluses from the moment of swallowing did not have the highest moisture content. It was inferred that boiling had similar effects as steaming on one side, and grilling had similar effects as sous-vide on the other.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
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Oikonomidou O, Evgenidis S, Argyropoulos C, Zabulis X, Karamaoynas P, Raza MQ, Sebilleau J, Ronshin F, Chinaud M, Garivalis AI, Kostoglou M, Sielaff A, Schinnerl M, Stephan P, Colin C, Tadrist L, Kabov O, Di Marco P, Karapantsios T. Bubble growth analysis during subcooled boiling experiments on-board the international space station: Benchmark image analysis. Adv Colloid Interface Sci 2022; 308:102751. [PMID: 36027672 DOI: 10.1016/j.cis.2022.102751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 08/04/2022] [Accepted: 08/10/2022] [Indexed: 11/18/2022]
Abstract
This work compares four different image processing algorithms for the analysis of image data obtained during the Multiscale Boiling Experiment of ESA, executed on-board the International Space Station. Two separate experimental campaigns have been performed in 2019 and 2020, aiming to investigate boiling phenomena in microgravity, with and without the presence of shear flow and electric field. A heated substrate, at the bottom of the test cell, creates a temperature profile across the liquid bulk above it. A laser beam hits a designated microcavity at the middle of the substrate, to initiate nucleation of a single, isolated bubble. In the presence of shear flow or electric field forces, the bubble slides or detaches respectively, leaving the cavity free for the nucleation and growth of a new bubble. The growth of such a bubble within the prescribed temperature profile is studied for varying experimental conditions (i.e. pressure, heat flux, subcooling temperature) by capturing high speed, black and white video images. The presence of light reflections at random locations around the bubble contour vary with bubble size and population. This, combined with the refraction induced optical distortion of vertical image dimension close to the heater, make the accurate detection of bubbles contour a real challenge. Four research teams, namely the University of Pisa (UNIPI), the Institute of Fluid Mechanics of Toulouse (IMFT), the joint group of Aix Marseille University (AMU) and Kutateladze Institute of Thermophysics (IT), and the joined group of Aristotle University of Thessaloniki (AUTH), Technical University of Darmstadt (TUD) and Foundation of Research and Technology in Crete (FORTH), developed separate specialized algorithms to: a) detect bubble edges and b) use these edges to calculate basic bubble geometrical features, such as contact line diameter, bubble diameter and contact angles. These four different approaches diverge in complexity and concept. In the absence of reference measurements at microgravity conditions, measurements efficiency is evaluated based on the comparison of the estimated bubble geometrical features along with pertinent physical arguments. Results show that the efficiency of each approach varies with the nature of measurement. The studied benchmark dataset is published allowing other research groups to test further their own image processing algorithms.
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Affiliation(s)
- O Oikonomidou
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece
| | - S Evgenidis
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece
| | - C Argyropoulos
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece
| | - X Zabulis
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece; Institute of Computer Science, Foundation for Research and Technology, Hellas, N. Plastira 100 Vassilika Vouton, 700 13 Heraklion, Crete, Greece
| | - P Karamaoynas
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece; Institute of Computer Science, Foundation for Research and Technology, Hellas, N. Plastira 100 Vassilika Vouton, 700 13 Heraklion, Crete, Greece
| | - M Q Raza
- Institut de Mécanique des Fluides de Toulouse, Université de Toulouse, UMR 5502, CNRS-INPT-UPS, 31400 Toulouse, France
| | - J Sebilleau
- Institut de Mécanique des Fluides de Toulouse, Université de Toulouse, UMR 5502, CNRS-INPT-UPS, 31400 Toulouse, France
| | - F Ronshin
- Aix Marseille Université, CNRS, Laboratoire IUSTI, UMR 7343, 13453 Marseille, France; Kutateladze Institute of Thermophysics, Lavrentyev Prospekt, 1, Novosibirsk 630090, Russia
| | - M Chinaud
- Aix Marseille Université, CNRS, Laboratoire IUSTI, UMR 7343, 13453 Marseille, France
| | - A I Garivalis
- DESTEC, University of Pisa, Largo L. Lazzarino 1, 56122 Pisa, Italy
| | - M Kostoglou
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece
| | - A Sielaff
- Institute for Technical Thermodynamics, Technische Universität Darmstadt, Alarich-Weiss-Str. 10, 64287 Darmstadt, Germany
| | - M Schinnerl
- Institute for Technical Thermodynamics, Technische Universität Darmstadt, Alarich-Weiss-Str. 10, 64287 Darmstadt, Germany
| | - P Stephan
- Institute for Technical Thermodynamics, Technische Universität Darmstadt, Alarich-Weiss-Str. 10, 64287 Darmstadt, Germany
| | - C Colin
- Institut de Mécanique des Fluides de Toulouse, Université de Toulouse, UMR 5502, CNRS-INPT-UPS, 31400 Toulouse, France
| | - L Tadrist
- Aix Marseille Université, CNRS, Laboratoire IUSTI, UMR 7343, 13453 Marseille, France
| | - O Kabov
- Kutateladze Institute of Thermophysics, Lavrentyev Prospekt, 1, Novosibirsk 630090, Russia
| | - P Di Marco
- DESTEC, University of Pisa, Largo L. Lazzarino 1, 56122 Pisa, Italy
| | - T Karapantsios
- Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University, University Box 116, 541 24 Thessaloniki, Greece.
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Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021; 53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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