Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes

2021 ◽  
Author(s):  
Leticia Vidal ◽  
Gastón Ares ◽  
Sara R. Jaeger
Keyword(s):  
Sensory Attributes ◽  
Perceived Intensity

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

Perception of Emotional Expressions in Adults

2016 ◽  
Vol 37 (1) ◽  
pp. 16-23 ◽  
Author(s):  
Chit Yuen Yi ◽  
Matthew W. E. Murry ◽  
Amy L. Gentzler
Keyword(s):  
Facial Expressions ◽  
Negative Mood ◽  
Emotion Perception ◽  
State Level ◽  
Past Research ◽  
Negative Emotionality ◽  
Basic Emotions ◽  
Perceived Intensity ◽  
Trait Level ◽  
Facial Expressions Of Emotion

Abstract. Past research suggests that transient mood influences the perception of facial expressions of emotion, but relatively little is known about how trait-level emotionality (i.e., temperament) may influence emotion perception or interact with mood in this process. Consequently, we extended earlier work by examining how temperamental dimensions of negative emotionality and extraversion were associated with the perception accuracy and perceived intensity of three basic emotions and how the trait-level temperamental effect interacted with state-level self-reported mood in a sample of 88 adults (27 men, 18–51 years of age). The results indicated that higher levels of negative mood were associated with higher perception accuracy of angry and sad facial expressions, and higher levels of perceived intensity of anger. For perceived intensity of sadness, negative mood was associated with lower levels of perceived intensity, whereas negative emotionality was associated with higher levels of perceived intensity of sadness. Overall, our findings added to the limited literature on adult temperament and emotion perception.

Physical and Sensory Attributes of Stimulated and Non-Stimulated Vacuum-Packaged Pork

1989 ◽  
Vol 67 (3) ◽  
pp. 704 ◽  
Author(s):  
E. L. Wiley ◽  
J. O. Reagan ◽  
J. A. Carpenter ◽  
C. E. Davis ◽  
J. A. Christian ◽  
...  
Keyword(s):  
Sensory Attributes

Aversive Textures and Their Role in Food Rejection

2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett
Keyword(s):  
Cluster Analysis ◽  
Psychological Factors ◽  
Sensory Attributes ◽  
Prominent Feature ◽  
Large Vocabulary ◽  
Common Food ◽  
Sensory Attribute ◽  
Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)

2019 ◽  
Vol 48 (5) ◽  
pp. 567-574
Author(s):  
Yehji Chung ◽  
Minjeong Kang ◽  
Dain Kim ◽  
Jinsoo Kang ◽  
Jung-Heun Ha ◽  
...  
Keyword(s):  
Monosodium Glutamate ◽  
Sensory Attributes
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