The Psycho-sensorial Value of the Food Products a Provocative Component in Purchase Decision

The psycho-sensorial value is a specific, complex and determinant concept of the food products that is reflected by means of psycho-sensorial properties such as: shape, size, aspect, colour, taste, smell, fragrance, bouquet, density, clarity. The assessment of these properties by the consumers is decisive for the acceptance or the rejection of foods and classifies the products into savoury, or non-savoury, attractive, indifferent, or unattractive. The psycho-sensorial features of food products allow us to make quick assessments of their qualities, but with a high degree of subjectivity among the common consumers and big individual variations, assessments that are highly influenced by the hedonic value of food products. The sensory analysis of foods is part of the modern analytical methods: when correctly and scientifically applied, it allows a real assessment of the quality of these products, evaluation which could not be obtained only by assessing physicochemical and microbiological methods. However, the scientific methods for sensorial assessment have a higher degree of objectivity and are used successfully in industry and trade, in evaluating the qualitative level of foods by authorised and qualified people. Otherwise, the design of the psycho-sensorial value of food products involves tests and sensorial analyses and has as main objective the establishment of concordances among the consumers’ demands and the level of the sensorial characteristics of the products. The present paper aims at underlining the necessity to design the psycho-sensorial value of processed foods, as well as the importance of educating and informing the consumers for a better capacity to get oriented on the market, and implicitly, for a right purchase decision.food products, psycho-sensorial value, purchase decision, consumer, design

Evaluation of Aglianico grape skin and seed polyphenols astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction

SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Aglianico red grape skin and seed polyphenols with human salivary proteins in order to find a method able to assess their astringency. Analysis of the supernatant obtained after a tannin/human salivary protein binding assay and sensorial analysis showed that four proteins, lactoferrin, PRPbg1, PRPbg2 and a-amylase, were the proteins best able to distinguish tannin solutions characterised by different levels of astringency. A correlation between densitometric data and tannin concentration was plotted in order to give an indirect measure of astringency. The two sources of Aglianico grape polyphenols differed from each other in astringency power; the seed extract solution was about two-fold more tannic than the skin one. The difference in astringency was also perceived by sensorial analysis. The results from this study show that SDS–PAGE electrophoresis of human salivary proteins after the binding reaction with grape polyphenol extracts, coupled with densitometric analysis and the use of a calibration curve, looks extremely promising as a new approach to evaluate polyphenol astringency

A system for gaze-contingent image analysis and multi-sensorial image display

No Full Tex

Mountain bananas from the french west indies

Banana production is a key economic resource in the French West Indies. It is essential that growers in this region enhance their sales by proposing new products-such as mountain bananas-in response to high market competition from other exporting regions where production costs are lower. The quality of mountain bananas is officially recognised in Europe on the basis of a real taste difference. All French West Indian bananas grown at altitudes over 250 m ASL according to specifications can be sold under the mountain banana label. Mountain banana features can be assessed via objective data. At harvest stage, mountain bananas are denser, bulkier and less susceptible to wound anthracnose, caused by Colletotrichum musae, than lowland bananas, probably because of their higher mechanical resistance. Sensorial differences have also been documented in ripe bananas. At the same harvest stage and under identical ripening conditions, mountain bananas have a firmer texture, more intense yellowish pulp, and higher sugar and aromatic compound contents. A jury taste test analysis confirmed the sensorial differences between lowland and mountain bananas. The results of a multisite study indicated that temperature and rainfall during bunch growth are the main factors that distinguish mountain bananas. (Résumé d'auteur

Two styles of mental functioning and literary language: a phenomenological psychological reading of A. Machado and C. Cavafy. A tribute to Zena Helman

Following Minkowska's psychological phenomenological approach, a comparative analysis of some poems of Antonio Machado and Constantine Cavafy was carried out. This phenomenological analysis identifies two styles of mental functioning - sensorial and rational. The sensorial style is characterized by adhesiveness - adhesiveness to all that has life, to concrete experience, to surroundings, and to action. The rational style is dominated by abstraction and symbolic thinking, isolation and distance, immobilization and splitting, and less vital contact with reality. A phenomenological comparative analysis of some of Machado and Cavafy poems reveals Machado as a sensorial and impressionistic poet and Cavafy as a poet of isolation and impersonality abstraction.A autora apresenta uma analise comparativa de alguns poemas de Antonio Machado e Constatino Cavafy seguindo a abordagem psicológica fenomenológica de Minkowska. Essa análise fenomenológica identifica dois estilos de funcionamento mental - sensorial e racional. O estilo sensorial se caracteriza pela adesividade - adesividade a tudo que tem vida, à experiencia concreta, ao ambiente e à ação. O estilo racional é dominado pela abstração e pensamento simbólico, isolamento e distância, imobilização e cisão, e por um contato menos vital com a realidade. A análise fenomenológica comparativa de alguns poemas de A. Machado e C. Cavafy revela Machado como um poeta sensorial e impressionista e Cavafy como um poeta do isolamento e da abstração impessoal.Universidade Federal de São Paulo (UNIFESP)UNIFESPSciEL

Analyzing the Aesthetics of Participation of Media Architecture

This paper presents a theoretical framework for analyzing the aesthetics of participation of media architecture. The framework is based on a close reading of French philosopher Jacques Rancière and provides four points of emphasis: modes of sense perception, forms of engagement, community and emancipation. The framework is put to use in the analysis of three experimental media architectural projects; Ekkomaten/Echoes from Møllevangen, the coMotion Bench and FeltRadio. We discuss the findings from this analysis and outline future perspectives on how to develop and use the framework prospectively in the design of media architectural projects and other interactive environments

Phototactic Robot Tunable by Sensorial Delays

The presence of a delay between sensing and reacting to a signal can determine the long-term behavior of autonomous agents whose motion is intrinsically noisy. In a previous work [M. Mijalkov, A. McDaniel, J. Wehr, and G. Volpe, Phys. Rev. X 6, 011008 (2016)], we have shown that sensorial delay can alter the drift and the position probability distribution of an autonomous agent whose speed depends on the illumination intensity it measures. Here, using theory, simulations, and experiments with a phototactic robot, we generalize this effect to an agent for which both speed and rotational diffusion depend on the illumination intensity and are subject to two independent sensorial delays. We show that both the drift and the probability distribution are influenced by the presence of these sensorial delays. In particular, the radial drift may have positive as well as negative sign, and the position probability distribution peaks in different regions depending on the delay. Furthermore, the presence of multiple sensorial delays permits us to explore the role of the interaction between them.Comment: 13 pages, 6 figure

User quality of experience of mulsemedia applications

User Quality of Experience (QoE) is of fundamental importance in multimedia applications and has been extensively studied for decades. However, user QoE in the context of the emerging multiple-sensorial media (mulsemedia) services, which involve different media components than the traditional multimedia applications, have not been comprehensively studied. This article presents the results of subjective tests which have investigated user perception of mulsemedia content. In particular, the impact of intensity of certain mulsemedia components including haptic and airflow on user-perceived experience are studied. Results demonstrate that by making use of mulsemedia the overall user enjoyment levels increased by up to 77%

Sensory data analysis crushed tomatoes with fuzzy logic and multivariate techniques

El conjunto de las técnicas de recolección y análisis de datos, generados en la evaluación sensorial, constituye una rama de la estadística llamada sensometría. Si se tiene en cuenta la vaguedad e incertidumbre con la que se manifiestan las percepciones humanas, la estrategia más apropiada para obtener conocimiento preciso a partir de valoraciones subjetivas, consiste en transformar los datos sensoriales mediante la matemática borrosa. No obstante el potencial que muestra el razonamiento borroso, en la actualidad, existen pocas referencias sobre la aplicación de la lógica difusa en la evaluación sensorial, y no se dispone de criterios y métodos armonizados y sistematizados para una evaluación sensorial objetiva y reproducible, en alimentos vegetales. Los resultados obtenidos en pruebas sensoriales en tomate triturado, permitieron exponer un marco metodológico para el análisis sensométrico de datos borrosos con la utilización de la lógica difusa y métodos de análisis multivariado de datos. De esta manera se optimizan las técnicas en las pruebas sensoriales, para así renovar el proceso de análisis sensorial, desarrollando un área específica que mejorará el valor económico en la producción alimentaria argentina.All data collection and analysis techniques, generated in the sensory evaluation, constitute a branch of the statistic called sensometry. If it is taking into account the vagueness and uncertainty with which human perceptions are manifested, the most appropriate strategy for obtaining precise knowledge from subjective evaluations is to transform the sensory data through fuzzy mathematics. However the potential of fuzzy reasoning, there are currently few references about the application of fuzzy logic in sensory evaluation, and there are no harmonized and systematized criteria and methods for objective sensory evaluation and reproducibly in plant foods. The results obtained in sensory tests of crushed tomato allowed to expose a methodological framework for the sensometric analysis of fuzzy data with the use of fuzzy logic and methods of multivariate analysis of data. In this way the techniques in the sensorial tests are optimized, and thus the process of sensorial analysis is renewed, developing a specific area that will improve the economic value in the Argentinean food production.Fil: Césari, Matilde Inés. Universidad Tecnológica Nacional (Argentina). Facultad Regional MendozaFil: Ventrera, Nancy. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y AgroalimentariasFil: Gámbaro, Adriana. Universidad de La República (Uruguay