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The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included 'elastic', 'smell of cooked corn', 'characteristic flavor', 'pasty', 'soft' and 'pastel color', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.

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Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA-FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.

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Sodium appetite reverts from aversive to hedonic the orofacial responses to intraoral hypertonic NaCl in a taste reactivity test (TRT). An electrophysiological-based hypothesis suggests that aversion to salty taste results from oral nociception (e.g., like that produced by intraoral capsaicin). In the present work, we used the TRT to investigate whether sodium appetite and its sensitization produce similar effects on the orofacial responses to the intraoral infusion of either capsaicin or hypertonic NaCl. We produced rapid onset sodium appetite by subcutaneous injection of furosemide combined with a low dose of captopril (Furo/Cap) in adult rats instrumented with intraoral cannula. Then, the animals had 1-h free access to water (thirst test). Immediately after, they entered the TRT receiving a first intraoral infusion (1 ml for a total of 1 min) of (0.5 µM) capsaicin and, 20 min later, a second one of (0.3 M) NaCl. The sequence, Furo/Cap injection - thirst test - TRT, was repeated twice more every three days. The repetition of the Furo/Cap increased the frequency of hedonic responses, decreased the frequency of aversive responses, and increased the hedonic:neutral response ratio to NaCl. The repetition of Furo/Cap reduced transiently the neutral orofacial responses and ended decreasing the aversive:neutral response ratio to capsaicin. The results suggest that repeated Furo/Cap sensitizes the palatability of hypertonic NaCl. They also suggest that sensitization of sodium appetite involves increased sodium "liking". Finally yet importantly, we found that sensitization of sodium appetite can influence orofacial responses to capsaicin. Rapid onset sodium appetite and orofacial responses to intraoral capsaicin and hypertonic NaCl in the rat.

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BACKGROUND: Under certain climate conditions, citrus fruit may reach optimum internal maturity while the rind is still green. It is therefore customary to enhance skin colour changes by submitting early citrus varieties to ethylene degreening treatment, which implies a cost and may result in external disorders. In this study, the effect on consumer expectations (sensory and hedonic) of providing them with information about the internal maturity of non-degreened mandarins (greenish-coloured rind) was evaluated. RESULTS: Mandarins with three different external colour indices (CI), CI = -6, CI = +1 and CI = +5, and three ways of conveying information, were investigated: (i) No information (NoInfo), (ii) The text 'Mandarins ready to eat' (Text) and (iii) Text + Visualisation of mandarin flesh (orange-coloured in all cases) (Text+Flesh). Consumer expected liking, purchase intention and sensory expectations were markedly affected after receiving the different information types. The greatest effect was detected when Text+Flesh information was provided. Rind mandarin colour was also a determinant factor of how consumer expectations were modified by the received information. Moreover, our results revealed some differences among Spanish and Mexican consumers, since maturity information had a stronger effect on hedonic expectations of Mexican consumers. CONCLUSIONS: When mandarins reach CI = +5 (pale orange-coloured rind with small areas still green), letting consumers know that mandarins are ready to eat by means of Text+Flesh information may be a non-cost strategy to avoid degreening treatment or to shorten its length. © 2021 Society of Chemical Industry.

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Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard) on consumers' emotional responses and acceptability of different food stimuli, and ii) to explore the influence of evoked contexts. Brazilian (n = 437) and Spanish (n = 397) participants were exposed to three visual food stimuli (image of chocolate, potato chips, and yogurt) in an online survey and reported their emotional responses. Sociodemographic data, liking, and frequency of consumption were also collected. The evoked context in our study were designed and proposed, for each product and culture, based on four dimensions (consumption time, location, social setting, and hungry state). The evoked emotional lexicon was different for each food stimulus and was clearly influenced by the cultural factor. However, there are more similarities between cultures when evaluating the same product category. The evoked contexts were appropriated and influenced the citing frequency of some emotion terms, including positive ones. The most cited emotion terms tended to positively impact product liking ratings, acting as drivers of liking. Consumption level was positively related to liking regardless of cultural interactions for both chocolate and potato chips stimuli. In conclusion, the cultural background demonstrated to be an important impact factor to be considered for understanding the effects of product, consumption occasions, and degree of liking, on emotional responses to foods. These findings offer new possibilities to be explored in marketing messages for interventions or stimuli that guide food choices.

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Introducción: la lectura es fundamental para cualquier persona con el fin de adquirir conocimientos y habilidades en diferentes áreas. Objetivo: evaluar la preferencia por el tipo de lectura en estudiantes universitarios de Ciencias de la Salud, en la ciudad de Medellín, Colombia. Material y Métodos: para el análisis de la información se emplearon las técnicas multivariadas denominadas: factorial exploratoria y análisis comparativo MANOVA, el tamaño de la muestra fue de 600 estudiantes, se empleó el método denominado muestreo aleatorio de proporciones. Resultados: se destaca que existe diferencia estadística entre sexos, en relación con la estructura factorial relacionada con el tipo de preferencia por la lectura, se encontró que las estudiantes del sexo femenino leen más que los del sexo masculino. Conclusiones: se concluye que a las personas del sexo femenino les gusta leer temas relacionados con aspectos culinarios, arte, cuentos de aventuras, espiritualidad, liderazgo, superación personal y poesía. Mientras los estudiantes del sexo masculino prefieren leer: poesía, lectura de terror, ciencia ficción, cuentos y esoterismo, lecturas de salud, emprendimiento empresarial, historia y ciencias en general(AU)

Introduction: Reading is fundamental for anyone in order to acquire knowledge and develop skills in different areas. Objective: To evaluate the preference for the type of reading in university students from the Health Sciences in the city of Medellin, Colombia. Material and Methods: Multivariate techniques called exploratory factor and multivariate analysis of variance (MANOVA) were used for the analysis of information. The sample size was 600 students; the random sampling method was used. Results: There is statistical difference between sexes with regard to the factorial structure related to the type of reading preference. It was found that female students read more than male students. Conclusions: Female people like to read topics related to culinary aspects, art, adventure stories, spirituality, leadership, personal improvement and poetry while male students prefer to read poetry, horror reading, science fiction, stories and esotericism, health reading, entrepreneurship, history and science in general(AU)

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Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.

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Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors under study, but conjoint analysis indicated that healthiness was the most important factor, followed by the context of consumption and convenience. The findings of this study may help in the selection of future strategies in the process of food development, in order to launch products with greater chance of success in the market.

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Emojis can be used to explore food-evoked emotions in order to provide information that can support the product development and marketing decisions. This study aimed to evaluate consumers' acceptance, purchase intent and emotional responses to milk beverages, with and without kefir added, before and after these consumers were informed about the products' composition (0%, 15%, 30% and 50% m/v) and health claims toward kefir (blind and informed tests, respectively). Emotional responses were assessed by emoji use within a RATA questionnaire in order quantify the perceived significance of the emojis chosen. In the informed test, the consumers' perception of the sensory attributes of the milk beverages, such as their perception of an acid taste in added kefir beverages was shown to have changed. Overall, participants attributed significantly higher acceptance and purchase intent scores to added kefir beverages after they had been informed on its health benefits. In addition, expressions of positive emotion increased when participants were exposed to stimuli related to health benefits of kefir (15%, 30% and 50% m/v), while negative expressions of emotion decreased. The provided information of kefir modified valence and arousal in subjects, and it can be said that to 30% of kefir can be added to yogurt without compromising its sensory acceptability. Thus, health benefits alone cannot improve product acceptance, since participants found a 50% addition of kefir to be unpleasant when tasted during a blind test. Mixed beverages may present a probiotic beverage alternative for consumers who dislike kefir milk, but want to include it in their diets. The implications of liking and purchase intent and how they are linked to emotions are discussed in this paper as well.

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The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.

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The use of graphical mapping for understanding the comparison of products based on consumers' perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully been used for this propose. However, including all the consumers' evaluations in one map, with products' overall liking and attributes' perceptions, is complicated; because data is in a high dimensional space some information can be lost. To provide as much information as possible, we propose the liking product landscape (LPL) methodology where several maps are used for representing the consumers' distribution and evaluations. LPL shows the consumers' distribution, like LSA, and also it superimposes the consumers' evaluations. However, instead of superimposing the average overall liking in one map, this methodology uses different maps for each consumer's evaluation. Two experiments were performed where LPL was used for understanding the consumers' perceptions and compared with classic methodologies, IPM and cluster analysis, in order to validate the results. LPL can be successfully used for identifying consumers' segments, consumers' preferences, recognizing perception of product attributes by consumers' segments and identifying the attributes that need to be optimized.

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The successful promotion of vegetable consumption by children requires a deep understanding of children's vegetable preferences as well as the factors shaping them throughout childhood. This study analyzed children vegetable liking in four different age ranges (5-6, 7-8, 9-10 and 11-12 years old) in Chile, China and the United States. Three hundred and eighty-four children completed this study. All participants tasted and rated 14 different vegetables for liking and described the samples using Check-All-That-Apply (CATA). We found significant differences in degree of overall liking among children from the three countries (p < 0.001). Specifically, children in China gave higher overall liking scores than children in the US, and in the US higher than in Chile. Child age and gender did not influence children's vegetable overall liking across the three countries. Across all countries and age groups, liking of taste and texture were the best predictors of children overall liking. The penalty analysis of CATA selections by children showed that the mean impact of the attributes that children used to describe the samples on their liking varied among countries, with the descriptors having the least impact on liking for Chinese children.

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Liking is one of the most important psychological processes associated with the reward system, being involved in affective processing and pleasure/displeasure encoding. Currently, there is no consensus regarding the combination of physiological indicators which best predict liking, especially when applied to dynamic stimuli such as videos. There is a lack of a standard methodology to assess likeability over time and therefore in assessing narrative and semantic aspects of the stimulus. We developed a time-dependent method to evaluate the physiological correlates of likeability for three different thematic categories, namely: adventure (AV), comedy (CM), and nature landscape (LS). Twenty-eight healthy adults with ages ranging from 18 to 35 years (average: 23.85 years) were enrolled in the study. The participants were asked to provide likeability ratings for videos as they watched them, using a response box. Three 60-s videos were presented, one for each category, in randomized order while the participant's physiological data [electroencephalogram (EEG), electrocardiogram (ECG) and eye tracking (ET)] was recorded. The comedy video (CM) presented the smallest minimum accumulated normalized rating (ANR; p = 0.013) and the LS video presented the highest maximum ANR (p = 0.039). The LS video presented the longest time for first response (p < 0.001) and the AV video presented the shortest time for maximum response (p = 0.016). The LS video had the highest mean likeability rating with 1.43 ± 2.31 points; and the CM video had the lowest with 0.57 ± 1.77. Multiple linear regression models were created to predict the likeability of each video using the following physiological indicators; AV: power in beta band at C4 and P4 (p = 0.004, adj. R 2 = 0.301); CM: alpha power in Fp2 (p = 0.001, adj. R 2 = 0.326) and LS: alpha power in P4, F8, and Fp2; beta power in C4 and P4 and pupil size, (p = 0.002, adj. R 2 = 0.489). Despite its limitations (e.g., using one 1-min video per category) our findings suggest that there is a considerable difference in the psychophysiological correlates of stimuli with different contextual properties and that the use of time-dependent methods to assess videos should be considered as best practices.

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The Leeds Food Preference Questionnaire (LFPQ) measures separable psychological components of food reward (Liking and Wanting). In this study a cultural adaptation of the LFPQ for a Brazilian population (LFPQ-BR) was examined by comparing liking and wanting scores in fasted and fed states and their association with adiposity and disturbed eating. A culturally adapted food picture database was validated by an online questionnaire completed by 162 individuals. Cluster analysis verified if the foods were accurately perceived in terms of sweetness, fat and calorie content. Subsequently, 48 male (N = 21) and female (N = 27) adults with mean Body Mass Index 26.6 (0.9) kg/m2, and mean age 32.8 (1.4) years, were evaluated by the LFPQ-BR before and after a fixed test meal. The Binge Eating Scale was used to measure binge eating symptoms. There was a decrease in explicit liking, implicit wanting, and explicit wanting scores for food in general in the fed condition. The implicit and explicit wanting and explicit liking scores for high-and-low fat savoury food decreased and for high-and-low fat sweet foods increased to a greater extent after the savoury test meal. Body Mass Index was found to predict implicit wanting for high fat relative to low fat foods. Binge eating symptoms predicted high fat sweet explicit liking and explicit wanting in the fed condition. Finally, high fat sweet preference was found to be sex-related as females had greater implicit wanting for high fat sweet foods in fasted and fed states. The results presented here indicate that the LFPQ-BR is a useful instrument for the evaluation of liking and wanting for food in Brazil.

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