Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging

Taleggio is an Italian smear-ripened cheese, whose complex microbiota demands the optimisation of the packaging system to avoid excessive changes during storage. Metabolic processes of the cheese rind microbiota can be usefully exploited in equilibrium modified atmosphere packaging (EMAP) by balancing microbiota respiration and film permeation. Here, we present the application of three different micro perforated EMAPs as models for smear-ripened cheese compared to two control packaging configurations. Analyses of the main microbial groups, headspace gas, textural profile, and sensory properties were performed to find the best packaging for storage. Results showed that two of the alternative micro perforated packaging systems were able to control the excessive changes during storage, thus limiting fungal overgrowth and allowing the typical development of smear microbiota with minor changes to hardness and cohesiveness. Finally, the sensory evaluation positively favoured one of the alternatively packed cheeses based on its compactness, typical dairy traits, and minor off-flavours. These findings showed that EMAP can be a valid alternative solution to control the storage of Taleggio cheese. Further studies could be conducted to evaluate this system on other smear cheeses

Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training

In the last few decades, while the sensory evaluation of edible products has been leveraged to make strategic decisions about many domains, the traditional descriptive analysis performed by a skilled sensory panel has been seen to be too complex and time-consuming for the industry needs, making it largely unsustainable in most cases. In this context, the study of the effectiveness of different methods for sensory training on panel performances represents a new trend in research activity. With this purpose, wearable sensors are applied to study physiological signals (ECG and skin conductance) concerned with the emotions in a cohort of volunteers undergoing a short, two-day (16 h) sensory training period related to wine tasting. The results were compared with a previous study based on a conventional three-month (65 h) period of sensory training. According to what was previously reported for long panel training, it was seen that even short, intensive sensory training modulated the ANS activity toward a less sympathetically mediated response as soon as odorous compounds become familiar. A large-scale application of shorter formative courses in this domain appears possible without reducing the effectiveness of the training, thus leading to money saving for academia and scientific societies, and challenging dropout rates that might affect longer courses

Taste the emotions: pilot for a novel, sensors-based approach to emotional analysis during coffee tasting

BACKGROUND: Coffee is a natural drink with important properties for the human body and mind, capable of delivering energy and strong emotions, thus being appreciated since ancient times. The qualitative and quantitative assessment of the coffee properties is normally performed by trained panelists, though relying on standardized questionnaires, with possible biases arising. In this study, for the first time in the scientific literature, we applied a technology-based approach, based on the use of wearable sensors, to study the implicit emotional responses of a small cohort of experienced coffee judges, thus taking this chance to assess the feasibility of this approach in such a scenario. The merging of different technologies for capturing biomedical signals, including electrocardiogram, galvanic skin response, and electroencephalogram, was therefore adopted to retrieve results in terms of the relationships between implicit (i.e. psychophysiological) and explicit (i.e. derived from questionnaires) measurements. RESULTS: Significant correlations were obtained between biomedical signals and data from the questionnaires within all the sensory domains (olfaction, vision, taste) investigated, particularly concerning autonomic-related features. CONCLUSIONS: The results obtained confirmed the viability of this new approach in the psychophysical and emotional assessment in coffee tasting judges, paving the way for a new perspective into the universe of coffee quality assessment panels, eventually transferable to broader scale investigations, somewhat dealing with consumer satisfaction and neuromarketing at large. © 2023 Society of Chemical Industry