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Advances in Food Sensory Sciences
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Advances in Food Sensory Sciences

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (7 January 2022) | Viewed by 19361

Special Issue Editors

Dr. Attila Gere

E-Mail Website
Guest Editor
Faculty of Food Science, Institute of Food Technology, Department of Postharvest Science, Trade and Sensory Evaluation, Szent István University, H-1118 Budapest, Hungary
Interests: eye-tracking; sensometrics; sensory analysis; virtual reality; chemometrics; consumer sensory analysis; food product development; entomophagy
Special Issues, Collections and Topics in MDPI journals
Dr. Zoltán Kókai

E-Mail Website
Guest Editor
Faculty of Food Science, Institute of Food Technology, Department of Postharvest Science, Trade and Sensory Evaluation, Szent István University, H-1118 Budapest, Hungary
Interests: sensory evaluation; profile analysis; panelist training and selection methods; application of sensory techniques in specialized fields (craft beers, chocolate, fruit and vegetable processing)

Special Issue Information

Dear Colleagues,

Sensory analysis plays a key role in food product development processes. In recent years, many advanced sensory methods have been introduced, starting from novel panel evaluation methods through new consumer sensory methods, to the application of virtual reality in sensory tests. In food research, sensory evaluation is often integrated in more complex studies, where several instrumental measures are performed simultaneously. In order to fully exploit the underlying relationships among instrumental and sensory data, it is essential that the elements of good sensory practice are applied during the sensory tests. This Special Issue welcomes any papers dealing with:

  • Novel sensory methods including but not limited to method developments, applications of eye-tracking, augmented reality, or virtual reality in the sensory assessment of food products;
  • Sensory methods applied in novel food products development including but not limited to meat alternatives, traditional foods, and/or novel ingredients;
  • Rapid sensory profiling techniques including but not limited to napping, temporal dominance of sensations, multidimensional scaling, polarized sensory positioning;
  • The integration of sensory test in sustainable and health-oriented product developments.

Dr. Attila Gere
Dr. Zoltán Kókai
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Product development
  • Trained panel
  • Consumer panel
  • Rapid sensory profiling techniques
  • Eye-tracking
  • Virtual reality

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Published Papers (3 papers)

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Research

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18 pages, 4467 KiB  
Article
Eye-Tracker Analysis of the Contrast Sensitivity of Anomalous and Normal Trichromats: A Loglinear Examination with Landolt-C Figures
by László Sipos, Attila Gere, Zoltán Kókai, Ákos Nyitrai, Sándor Kovács, Ágnes Urbin, Krisztián Samu and Klára Wenzel
Appl. Sci. 2021, 11(7), 3200; https://doi.org/10.3390/app11073200 - 2 Apr 2021
Viewed by 2456
Abstract
The contrast sensitivity of normal and anomalous trichromats were examined with Landolt-C figures by eye-tracking system. For the measurements, two series of test images (achromatic and colored) were designed. The difficulty levels of the tests were gradually increased after each right answer. In [...] Read more.
The contrast sensitivity of normal and anomalous trichromats were examined with Landolt-C figures by eye-tracking system. For the measurements, two series of test images (achromatic and colored) were designed. The difficulty levels of the tests were gradually increased after each right answer. In the case of the observation of the ring of the Landolt-C figures, the variables related to fixation duration, fixation count, visit duration and count significantly affected this subject, success or image parameters, and their interactions. The main questions of this study were as follows: Which statistical method is suitable to model the differences between anomalous and normal trichromats? Which eye-movement variables have a significant effect on the investigated parameters and on their interactions? Is there any significant difference between eye-movement variables of normal and anomalous trichromats? How does the survival time of anomalous and normal trichromats change in the case of achromatic and colored figures? The results showed that the right answers of anomalous and normal trichromats can be described with multiple or cross-classified contingency tables evaluated effectively by loglinear regression. The survival analysis showed that normal trichromats are more successful in interpreting colored images, while anomalous trichromats seemed to be more efficient in perceiving achromatic images. Full article
(This article belongs to the Special Issue Advances in Food Sensory Sciences)
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13 pages, 20534 KiB  
Article
Correlations Between Phenolic Composition and Perceived Astringency of Wines
by Kyeong-Ok Choi, Dong Hoon Lee, Seo Jun Park, Dongjun Im and Youn Young Hur
Appl. Sci. 2020, 10(22), 8020; https://doi.org/10.3390/app10228020 - 12 Nov 2020
Cited by 4 | Viewed by 2909
Abstract
The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the [...] Read more.
The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines. Full article
(This article belongs to the Special Issue Advances in Food Sensory Sciences)
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Review

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23 pages, 1054 KiB  
Review
Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches
by László Sipos, Ákos Nyitrai, Géza Hitka, László Ferenc Friedrich and Zoltán Kókai
Appl. Sci. 2021, 11(24), 11977; https://doi.org/10.3390/app112411977 - 16 Dec 2021
Cited by 29 | Viewed by 12673
Abstract
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel performance is inevitable to obtain well-established results. In the last few decades, numerous publications examine the performance of both panelists and panels. The initial point of any panelist measures are the [...] Read more.
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel performance is inevitable to obtain well-established results. In the last few decades, numerous publications examine the performance of both panelists and panels. The initial point of any panelist measures are the applied selection methods, which are chosen according to the purpose (general suitability or product-specific skills). A practical overview is given on the available solutions, methods, protocols and software relating to all major panelist and panel measure indices (agreement, discrimination, repeatability, reproducibility and scale usage), with special focus on the utilized statistical methods. The novel approach of the presented methods is multi-faceted, concerning time factor (measuring performance at a given moment or over a period), the level of integration in the sensory testing procedure and the target of the measurements (panelist versus panel). The present paper supports the choice of the performance parameter and its related statistical procedure. Available software platforms, their accessibility (open-source status) and their functions are thoroughly analyzed concerning panelist or whole panel evaluation. The applied sensory test method strongly defines the applicable performance evaluation tools; therefore, these aspects are also discussed. A special field is related to proficiency testing. With the focus on special activities (product competitions, expert panels, food and horticultural goods), practical examples are given. In our research, special attention was given to sensory activity in companies and product experts or product-specific panels. Emerging future trends in this field will involve meta-analyses, application of AI and integration of psychophysics. Full article
(This article belongs to the Special Issue Advances in Food Sensory Sciences)
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