Summary report on sensory-related socio-economic and sensory science literature about organic food products

Organic food’s initial attraction to the public was that it was perceived to be healthier and tastier, but scientists and policy makers have mainly stressed the benefits to the environment of organic and sustainable farming. Scientific support for marketing actions addressed to those who want to be healthier and who want to enjoy better taste, and are willing to pay more for these benefits is scarce. Past research has produced little clear evidence about the importance of sensory characteristics such as taste, smell, appearance etc in consumers’ preferences with regard to organic food. The Ecropolis project, funded by the E.U., was set up with the aim of investigating the role of the senses in consumers’ preferences regarding organic food, and leading to research into how best to satisfy those preferences. This deliverable is aimed at providing a solid basis for such research with an in-depth review of, and two reports on, the relevant scientific literature. The first report (Annex I) regards what consumers expect from organic products in terms of taste, smell, appearance, etc and how these expectations are (or are not) met; the second is about the science of the senses (Annex II). The first project tasks included creating and agreeing on a glossary of terms, deciding on search criteria (key words, etc.), setting up a bibliographical data base, preparing then circulating the above-mentioned reports, and finally preparing a summary of the reports. The report on consumers expectations highlights the suggestion that while organic food has traditionally been marketed through specialized retailers, its market share will only grow significantly if it is promoted by multiple retailers. Research literature from all over the world seems to agree in indicating that consumers’ choices are largely motivated by health, the environment, price and social status. Other considerations include ethics, the localness of the product and lifestyle choices. The literature also indicates that the organic market will expand significantly only if consumers are more willing, and able, to recognize quality, but this presents serious issues. When buying the product they cannot personally verify its quality and genuineness and thus must rely on regulation and inspection bodies. The recognition of quality can also be encouraged by effective communication by producers and retailers through appropriate branding, labelling and presentation. There are connections between this information and questions of sense perception, but researchers disagree about how important the latter is in influencing the customer, and in which ways it does so. The following report focuses, in fact, on the science of the senses, which tries to analyze in detail people’s responses to food, despite the many potential pitfalls in carrying out the research which might influence the reliability of the results. There is broad agreement on two points: - there is no proof that organic food is more nutritious or safer, and - most studies that have compared the taste and organoleptic quality of organic andconventional foods report no consistent or significant differences between organic and conventional produce. Therefore, claiming that all organic food tastes different from all conventional food would not be correct. However, among the well-designed studies with respect to fruits and vegetables that have found differences, the vast majority favour organic produce. Organic produce tends to store better and has longer shelf life, probably because of lower levels of nitrates and higher average levels of antioxidants. The former can accelerate food spoilage, while antioxidants help preserve the integrity of cells and some are natural antibiotics. The first conclusion may, however, depend on factors not directly connected to organic farming, such as harvesting and storage methods and the type of land used for growing the food. About the second finding it must be considered that measuring organoleptic quality is difficult and inherently subjective and evaluations may be clouded by the influence of numerous factors on the consumer’s perceptions of the food and not just its appearance and taste. Experimental research indicates that the information that a food is organic confers upon it a “halo effect” (making it seem better sense-wise simply because it is organic) which might make consumers like it more. Ecropolis researchers will analyze in detail which senses are indeed impacted on, and how, and try to match them to consumer needs and expectations in order to be able to offer suggestions for future policy, including how the food is stored, transported and presented, which is also essential for maintaining sensory properties. The workpackage WP1 has also produced a specific report on how organic food sensory aspects are regulated. International standards, with some important exceptions, are largely in line with European ones. Differences in standards usually regard whether there is orientation towards freshness “per se” as opposed to increasing shelf-life, or quality standardization as opposed to quality differentiation. Differences in regulations regard such aspects as ingredients, additives, processing aids and methods, packaging, storage and transport. The lack of harmony among the different regulatory systems often reflects different traditions and market conditions, however, more complicated compliance procedures result in higher costs for importers. Greater homogeneity would not only reduce such costs but would also increase consumer confidence in international standards. Ecropolis will also investigate the effect of different regulations on how people perceive organic goods sense-wise. The work done to date is seen as a starting point for future research aimed at producing practical results in the organic food market. Ecropolis will try to bring together separate strands of research concerning how organic goods are regulated and marketed with regard to taste, appearance, etc., and how consumers themselves are affected by such factors. The aim is to find optimal matches between the two, and thus to greatly increase organic food’s share of the food market

Emergencia de viejos temas en un contexto modernizado: marco teórico metodológico en un estudio de migrantes estacionales al sur de Argentina

This article deals with carrying out the theoretical and procedural developments in the social construction of data and analytical thinking. From the back room of research, it is shown the progress of a traditional topic in a modernized context. This time, empirical research is situated in a region of intensive production under the influence of Southern Argentina, word market oriented, with high requirements of seasonal migrants and opacity in the records and social images. From a critical social science by breaking the obvious, we proceed to build data and findings in order to denaturalize representations and to dissect situations through the combination of methodological procedures. The purpose of this paper is therefore to show the theoretical and methodological decisions underlying in the research and to respond with substantive content and empirical inquiry to the central questions about seasonal migration in a fruit production chain.Este artículo se ocupa de realizar los recorridos teóricos y procedimentales en la construcción social de los datos y su reflexión analítica. Se muestra, desde la trastienda de la investigación, el devenir de un tema tradicional en un contexto modernizado. En esta ocasión, la investigación empírica se sitúa en una región de producción intensiva bajo riego en el Sur de Argentina orientada al mercado mundial, con elevados requerimientos de migrantes estacionales y con opacidad en los registros y en las imágenes sociales.Desde una ciencia social crítica y mediante la ruptura de lo obvio hemos procedido a construir datos y hallazgos para desnaturalizar representaciones y desmenuzar las situaciones a través de la combinación de procedimientos metodológicos. El propósito de este trabajo consiste, pues, en mostrar las decisiones teórico-metodológicas que subyacen en este camino y dar respuestas con contenido sustantivo y empírico a las preguntas de indagación central acerca de la migración estacional en una cadena frutícola

En memoria de Sara Lara Flores

Towards the end of this year, a much loved and recognized intellectual of agrarian studies and critical social science died; a great sorrow overshadowed Latin American Sociology. She was a dear friend and appreciated colleague of the International Committee of the Interdisciplinary Journal of Agrarian Studies (RIEA). Without a doubt, her works and her generous personality will transcend our generation, maintaining her memory.Hacia fines de este año, falleció una intelectual muy querida y reconocida de los estudios agrarios y de la ciencia social crítica; una pena grande ensombreció a la Sociología Latinoamericana. Amiga entrañable y apreciada colega del Comité Internacional de la Revista Interdisciplinaria de Estudios Agrarios (RIEA). Sin duda, sus obras y su generosa personalidad, trascenderán nuestra generación, manteniendo su memoria

En memoria de Sara Lara Flores

Towards the end of this year, a much loved and recognized intellectual of agrarian studies and critical social science died; a great sorrow overshadowed Latin American Sociology. She was a dear friend and appreciated colleague of the International Committee of the Interdisciplinary Journal of Agrarian Studies (RIEA). Without a doubt, her works and her generous personality will transcend our generation, maintaining her memory.Hacia fines de este año, falleció una intelectual muy querida y reconocida de los estudios agrarios y de la ciencia social crítica; una pena grande ensombreció a la Sociología Latinoamericana. Amiga entrañable y apreciada colega del Comité Internacional de la Revista Interdisciplinaria de Estudios Agrarios (RIEA). Sin duda, sus obras y su generosa personalidad, trascenderán nuestra generación, manteniendo su memoria

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

Background: Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves – which are strictly related to volatile and phenolic compounds – may permit the discrimination of high-quality products obtained by olives of different cultivars and/or grown in various regions. Moreover, a crucial topic is to investigate the interdependency between relevant parameters etermining consumer acceptance and objective sensory characteristics evaluated by the panel test. Results: By statistically analysing the sensory results, a grouping – but not discriminatory – effect was shown for some cultivars and some producing areas. The preference map shows that the most appreciated samples by consumers were situated in the direction of the ‘ripe fruity’ and ‘sweet’ axis and opposite to the ‘bitter’ and ‘other attributes’ (pungent, green fruity, freshly cut grass, green tomato, harmony, persistency) axis. Conclusion: Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency

Pain-related Somato Sensory Evoked Potentials: A potential new tool to improve the prognostic prediction of coma after cardiac arrest

INTRODUCTION: Early prediction of a good outcome in comatose patients after cardiac arrest still remains an unsolved problem. The main aim of the present study was to examine the accuracy of middle-latency SSEP triggered by a painful electrical stimulation on median nerves to predict a favorable outcome. METHODS: No- and low-flow times, pupillary reflex, Glasgow motor score and biochemical data were evaluated at ICU admission. The following were considered within 72 h of cardiac arrest: highest creatinine value, hyperthermia occurrence, EEG, SSEP at low- (10 mA) and high-intensity (50 mA) stimulation, and blood pressure reactivity to 50 mA. Intensive care treatments were also considered. Data were compared to survival, consciousness recovery and 6-month CPC (Cerebral Performance Category). RESULTS: Pupillary reflex and EEG were statistically significant in predicting survival; the absence of blood pressure reactivity seems to predict brain death within 7 days of cardiac arrest. Middle- and short-latency SSEP were statistically significant in predicting consciousness recovery, and middle-latency SSEP was statistically significant in predicting 6-month CPC outcome. The prognostic capability of 50 mA middle-latency-SSEP was demonstrated to occur earlier than that of EEG reactivity. CONCLUSIONS: Neurophysiological evaluation constitutes the key to early information about the neurological prognostication of postanoxic coma. In particular, the presence of 50 mA middle-latency SSEP seems to be an early and reliable predictor of good neurological outcome, and its absence constitutes a marker of poor prognosis. Moreover, the absence 50 mA blood pressure reactivity seems to identify patients evolving towards the brain death

Sensory Analysis of Virgin Olive Oil

Virgin olive oil (VOO) is the supernatant of the fresh juice obtained from olives by crushing, pressure and centrifugation, without additional refining. Its flavour is characteristic and is markedly different from those of other edible fats and oils. The combined effect of odour (directly via the nose or indirectly through a retronasal path, via the mouth), taste and chemical responses (as pungency) gives rise to the sensation generally perceived as “flavour”. Sensory analysis is an essential technique to characterize food and investigate consumer preferences. International cooperative studies, supported by the International Olive Oil Council (IOOC) have provided a sensory codified methodology for VOOs, known as the “COI Panel test”. Such an approach is based on the judgments of a panel of assessors, conducted by a panel leader, who has sufficient knowledge and skills to prepare sessions of sensory analysis, motivate judgement, process data, interpret results and draft the report. The panel generally consists of a group of 8 to 12 persons, selected and trained to identify and measure the intensity of the different positive and negative sensations perceived. Sensory assessment is carried out according to codified rules, in a specific tasting room, using controlled conditions to minimize external influences, using a proper tasting glass and adopting both a specific vocabulary and a profile sheet that includes positive and negative sensory attributes (Dec-23/98-V/2010). Collection of the results and statistical elaboration must be standardized (EEC Reg. 2568/91, EC Reg. 640/08). The colour of VOO, which is not significantly related to its quality, may produce expectations and interferences in the flavour perception phase. In order to eliminate any prejudices that may affect the smelling and tasting phases, panelists use a dark-coloured (blue or amber-coloured) tasting glass. Many chemical parameters and sensory analyses (EEC Reg. 2568/91 and EC Reg. 640/08), with the latter carried out by both olfactory and gustatory assessments, can classify oils in different quality categories (extra virgin, virgin, lampant). Extra virgin olive oil (EVOO) extracted from fresh and healthy olive fruits (Olea europaea L.), properly processed and adequately stored, is characterized by an unique and measurable combination of aroma and taste. Moreover, the category of EVOO should not show any defects (e.g. fusty, musty, winey, metallic, rancid) that can originate from incorrect production or storage procedures. Positive or negative sensory descriptors of VOO have been related to volatile and phenol profiles, which are responsible for aroma and taste, respectively. The characteristic taste of VOO, and in particular some positive attributes such as bitterness and pungency that are related to important health benefits, is not completely understood or appreciated by consumers. In this respect, it is interesting to consider the degree of acceptability of VOO in several countries based on literature data. In this way, it is possible to lay the foundations for correct instruction of the sensory characteristics of EVOO. The main chemical, biochemical and technological processes responsible for the positive and negative (defects) descriptors of VOO are summarized in this chapter. An overview on the sensory methodologies proposed, applied and modified during the last 20 years is also presented

Testimonios mapuches en Neuquén

El libro reúne testimonios orales de crianceros, indígenas, artesanas, asalaria- dos rurales de meseta y cordillera patagónica que fueron recogidos por maestros y maestras rurales, con el acompañamiento de técnicos, en las comunidades rurales del Departamento de Aluminé en el año 1992, en el marco del Programa Identidad Cultural en Neuquén. Esa oralidad fijada en la palabra escrita da lugar a narrativas testimoniales, las que dan cuenta de costumbres, creencias, de modos de vida y de trabajo, de saberes y prácticas locales, de imágenes y representaciones, de historias de poblamiento, de luchas y mitos. Adoptan el carácter de motor de regeneración cultural y afianzamiento territorial.Fil: Bendini, Mónica Isabel. Universidad Nacional del Comahue. Facultad de Derecho y Ciencias Sociales; Argentina

The Effect of Stress on Developmental Trajectories: Empirical Evidence from Peru

In this dissertation I examine the relationship between early childhood development (ECD) and stress. In the first chapter I conduct a comprehensive and systematic analysis of the various streams of research that have pushed the frontier of knowledge on the formation of human development in recent decades to compose a holistic portrayal of development that takes place during early life, analyze the role of quality parental care and stimulation as enabler or inhibitor of ECD, and discuss how stress can set children on sub-optimal developmental trajectories. The essay highlights the direct and indirect channels through which stress can affect ECD and the extent to which poor children are particularly vulnerable to it. The second chapter investigates empirically the link between maternal depression and children’s physical growth during early life in Peru. I find suggestive evidence that maternal depression negatively affect childhood growth, and that the size of such effect is not trivial. Evidence in this essay suggests that maternal depression hinders maternal engagement, which in turn could lead to sub-optimal care practices that lead to worse nutritional outcomes. The third chapter is concerned with the relationship between maternal depression and child cognitive development in Peru. Results indicate that while the effect of temporary cases of maternal depression in the sample is negligible and statistically insignificant, the effect of chronic cases of depression is sizable and statistically significant, and persists over time. When the impact of maternal depression is analyzed separately by gender and maternal education level, there is evidence of worse effects for boys, as well as for children of mothers with incomplete primary school. All three chapters discuss the policy implications of the current knowledge of the effect of stress on ECD, which, even if incomplete, is compelling enough to warrant intensifying efforts to shelter children from stress, particularly during early childhood and in low-income settings

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most important parameters that define the quality of virgin olive oils are the free acidity and the peroxide index. These chemical parameters are usually determined by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to support the quality grade assessment of virgin olive oil is presented. The system is battery operated and characterized by small dimensions, light weight and quick measurement response (about 30 s). The working principle is based on the measurement of the electrical conductance of an emulsion between a chemical reagent and the olive oil sample. Two different chemical reagents have been investigated: (1) a hydro-alcoholic solution (HAS), made of 60% ethanol and 40% distilled water; (2) 100% distilled water (DW). Tests have been carried out on a set of 40 olive oil samples. The results have shown how, for most of the fresh virgin olive oil samples (31 samples out of 40), the free acidity can be estimated with good accuracy from the electrical conductance of the emulsion using HAS as the reagent. In the case of the full set of samples, the emulsion electrical conductance, using HAS as the reagent, is a function of both the sample free acidity as well as the compounds produced by oil oxidation, and a compensation method based on the measured electrical conductance, using DW as the reagent, has been introduced to improve the accuracy in the estimated free acidity. Tests have also been carried out on the full set of samples, using a k-nearest neighbors algorithm, to demonstrate the feasibility of olive oil classification according to the quality grade. The results have shown how measurements carried out using only the HAS reagent provide better classification accuracy than measurements carried out using both the HAS and DW reagents. The proposed system can be a low-cost alternative to standard laboratory analyses to evaluate the quality grade of virgin olive oil