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Lease H.,CSIRO | Hendrie G.A.,CSIRO | Poelman A.A.M.,CSIRO | Delahunty C.,CSIRO | And 2 more authors.
Food Quality and Preference | Year: 2016

This paper describes the development of a Sensory-Diet database for understanding sensory drivers of food choice and how sensory characteristics influence food intake. Using an Australian children's national nutrition survey, foods were selected as representing the diet based upon frequency, food grouping, nutritional and/or sensory differences. Foods (377) were evaluated by a trained sensory panel for five basic tastes (sweet, sour, bitter, salt and umami), basic textures (hardness, cohesiveness of mass, moistness and fatty mouthfeel) and flavour intensity. A systematic methodology was developed to then assign the sensory values of the tested foods to all foods across the food composition database (3758 foods).Relationships between dietary sensory characteristics and composition were explored. Principal component analysis found diets were largely explained by a salty-sweet dimension in terms of flavour/taste and by cohesiveness, moistness and fatty mouthfeel in terms of texture. For foods evaluated by the trained sensory panel, significant correlations included those between sugar and sweetness; fat and fatty mouthfeel; sodium and salty and umami taste, and protein with salty taste. Across the diet, these correlations remained strong when applied to the entire food composition database with the exception of sodium and salty taste. In this case the relationship no longer held in more complex foods. The Sensory-Diet tool is the first published method for applying food sensory characteristics to a composition database to facilitate investigation of sensory characteristics, food composition and diet. © 2015. Source


Lusk K.A.,University of Otago | Hamid N.,Auckland University of Technology | Delahunty C.M.,Symrise Asia Pacific Pte. Ltd. | Jaeger S.R.,The New Zealand Institute for Plant and Food Research Ltd
Food Quality and Preference | Year: 2015

Awareness of the need to consider a product's consumption context when measuring consumer hedonic response of a product is increasing among consumer sensory researchers. This study investigated the effects of evoking a consumption context using a written scenario on hedonic response measured using best-worst scaling and the 9-pt hedonic category scale. Hedonic responses for four apple juices with relatively large sensory differences were compared when measured in the evoked context 'when having something refreshing to drink' using best-worst hedonic scaling (n= 65) and the 9-pt hedonic scale (n= 48). Best-worst scaling discriminated between the four apple juices when a refreshing context was evoked (p<. 0.01), while the juices were equally liked using the 9-point scale (p= 0.41) when the same context was evoked. Consumers perceived best-worst scaling to be more difficult than the 9-pt scale, however there was no difference between the two methods for consumers perceived accuracy of their liking information. The present study highlights that the effect of an evoked context on hedonic response may not be universal for hedonic methods. Further research is needed to understand the effect of evoking context on the liking of products, and to determine whether this measure reflects product liking in an actual consumption context. © 2015 Elsevier Ltd. Source


Sadovoy A.V.,Institute of Materials Research and Engineering of Singapore | Lomova M.V.,Queen Mary, University of London | Lomova M.V.,Chernyshevsky Saratov State University | Antipina M.N.,Institute of Materials Research and Engineering of Singapore | And 3 more authors.
ACS Applied Materials and Interfaces | Year: 2013

Layer-by-layer assembled shells are prospective candidates for encapsulation, stabilization, storage, and release of fragrances. A shell comprising four alternative layers of a protein and a polyphenol is employed to encapsulate the dispersed phase of a fragrance-containing oil-in-water emulsion. The model fragrance used in this work consists of 10 ingredients, covering a range of typically employed aroma molecules, all premixed in equal mass and with sunflower oil acting as the base. The encapsulated emulsion is stable after 2 months of storage at 4 C as revealed by static light scattering and confocal laser scanning microscopy. Gas chromatography/mass spectrometry data show that the encapsulation efficiency of 8 out of 10 fragrance ingredients depends on the water solubility: the less water-soluble an ingredient, the more of it is encapsulated. The amount of these fragrance ingredients remaining encapsulated decreases linearly upon emulsion incubation at 40 C and the multilayer shell does not hinder their release. The other two fragrance ingredients having the lowest saturation vapor pressure demonstrate sustained release over 5 days of incubation at 40 C. The composition of released fragrance remains almost constant over 3 days of incubation, upon further incubation it becomes enriched with these two ingredients when others start to be depleted. © 2013 American Chemical Society. Source


Braun N.A.,Symrise Asia Pacific Pte. Ltd. | Sim S.,Symrise Asia Pacific Pte. Ltd.
Natural Product Communications | Year: 2012

Seven Jasminum sambac flower absolutes from different locations in the southern Indian state of Tamil Nadu were analyzed using GC and GC-MS. Focus was placed on 41 key ingredients to investigate geographic variations in this species. These seven absolutes were compared with an Indian bud absolute and commercially available J. sambac flower absolutes from India and China. All absolutes showed broad variations for the 10 main ingredients between 8% and 96%. In addition, the odor of Indian and Chinese J. sambac flower absolutes were assessed. Source


Braun N.A.,Symrise Asia Pacific Pte. Ltd. | Sim S.,Symrise Asia Pacific Pte. Ltd. | Kohlenberg B.,Symrise AG | Lawrence B.M.,BMLawrence Consultant Services
Natural Product Communications | Year: 2014

Four commercial qualities of Hawaiian sandalwood oil produced from wood of Santalum paniculatum originating from the island of Hawaii ("The Big Island") were analyzed using GC and GC-MS. Main constituents of the oils were (Z)-α-santalol (34.5-40.4%) and (Z)-β-santalol (11.0-16.2%). An odor evaluation of the oils was carried out against East Indian sandalwood oil. In addition, the chemical composition of Hawaiian sandalwood oil was compared with four different Santalum species originating from East India, New Caledonia, Eastern Polynesia and Australia, respectively. © 2014, Natural Product Incorporation. All rights reserved. Source

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