Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

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“I like it!” Preference actions separated from hedonic reactions

In 1952-7, Peryam and colleagues developed nine ordinal phrases of liking and dislike to assess consumers’ dispositions to accept or reject a food or drink. They named their questionnaire a Food Preference Scale. Others called it the Hedonic Scale, which means assessment of pleasure, not choice. It is still widely assumed that the word “like” distinguishes felt pleasure from observed wanting to consume the sample. The present quantitative results complement an earlier qualitative finding that preference scores do not provide evidence of the experiencing of pleasure. Rather, “I like it!” simply indicates high acceptance of the sampled variant of a product. Nevertheless, in this experiment, some assessors did also get a convulsive thrill from oral stimulation, as distinct from just enjoying the mouthful, or being pleased by it. However this sensual pleasure came only from strongly disliked levels of stimulation and is probably unique to samples sensed as intensely sweet. Practical Applications This experiment’s separation of preference from pleasure depended on overcoming practitioners’ division between sensory vocabulary and preference scores. Instead of seeking statistical patterns that bridge the supposed gap between sensory concepts and acts of acceptance, sensory studies should design test samples capable of measuring the impact of specified variations in the product range, first on a fully integrative judgment such as match to the personal ideal, or to the most familiar or usual brand. Second, if analytical characterization might help to test the specification, samples can be rated on vocabulary learned in life or in the laboratory, with one anchor on the standard to be matched, such “exactly as I like it” or “just right” (not “like extremely” or “just about right”), and only one other anchor, such as “neither like nor dislike” or “just too wrong to be tolerable.” Existing data collection and analysis software are easily adapted this way

Food Acceptability in Field Studies with US Army Men and Women: Relationship with Food Intake and Food Choice After Repeated Exposures

Laboratory data with single exposures showed that palatability has a positive relationship with food intake. The question addressed in this study is whether this relationship also holds over repeated exposures in non-laboratory contexts in more natural environments. The data were collected in four field studies, lasting 4–11 days with 307 US Army men and 119 Army women, and comprised 5791 main meals and 8831 snacks in total. Acceptability was rated on the nine point hedonic scale, and intake was registered in units of 1/4, 1/2, 3/4, or 1 or more times of the provided portion size. Correlation coefficients between individual acceptability ratings and intakes varied from 0.22 to 0.62 for the main meals (n=193–2267), and between 0.13 and 0.56 for the snacks (n=304–2967). The likelihood of choosing a meal for the second time was positively related to the acceptability rating of the meal when it was consumed for the first time. The results reinforce the importance of liking in food choice and food intake/choice behavior. However, the magnitude of the correlation coefficients between acceptability ratings and food intake suggest that environmental factors also have an important role in determining intake and choice

Sensorial perception of astringency: oral mechanisms and current analysis methods

Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.The research leading to these results has received funding from Nanotechnology-based functionalsolutions, funded by ERDF and CCDR-N, under the call Norte2020 (Ref. NORTE-01-0145-FEDER-000019)and the from FODIAC–Food for Diabetes and Cognition, funded by European Union, under the call MarieSkłodowsk-Curie Research and Innovation StaffExchange (Ref. H2020-MSCA-RISE-778388). This work was alsosupported by FCT with the reference project UID/EEA/04436/2019

Steady 10Be-derived Paleoerosion Rates across the Plio-Pleistocene Climate Transition, Fish Creek-Vallecito Basin, California

Rates of erosion over time provide a valuable tool for gauging tectonic and climatic drivers of landscape evolution. Here we measure 10Be archived in quartz sediment from the Fish Creek-Vallecito basin to resolve a time series of catchment-averaged erosion rates and to test the hypothesis that aridity and increased climate variation after approximately 3 Ma led to an increase in erosion rates in this semiarid, ice-free setting. The Fish Creek-Vallecito basin, located east of the Peninsular Ranges in Southern California, is an ideal setting to derive a Plio-Pleistocene paleoerosion rate record. The basin has a rapid sediment accumulation rate, a detailed magnetostratigraphic age record, and its stratigraphy has been exposed through recent, rapid uplift and erosion. A well-defined source region of uniform lithology and low erosion rate provides a high, reproducible 10Be signal. We find that paleoerosion rates were remarkably consistent between 1 and 4 Ma, averaging 38 ± 24 m/Myr (2σ). Modern catchment-averaged erosion rates are similar to the paleoerosion rates. The uniformity of erosion over the past 4 Myr indicates that the landscape was not significantly affected by late Pliocene global climate change, nor was it affected by a local long-term increase in aridity

Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content

Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point hedonic scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product