As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

When a manufacturer modifies or develops a xanthan gum-based thickener, findings from this study can be utilized to understand sensory and rheological characteristics of thickened liquid. For practitioners who have to make dysphagia diets, the reference standards of viscosity used in sensory descriptive analysis could be helpful for deciding the viscosity level of thickened liquids based only on visual evaluation. This study suggests manufacturers should provide clear direction for viscosity range and thickener concentration. Medical doctors should pay close attention to the risk of aspiration when prescribing pudding-like viscosity. Dietitians should understand the variability in achieving different levels of viscosity and should educate preparers who are responsible for making dysphagia meals.

Alterations in the Wnt/␤-catenin pathway are associated with the development and progression of human prostate cancer. Decursin, a pyranocoumarin isolated from the Korean Angelica gigas root, inhibits the growth of androgen-independent human prostate cancer cells, but little is known about its mechanism of action. Using a cell-based screen, we found that decursin attenuates the Wnt/␤-catenin pathway. Decursin antagonized ␤-catenin response transcription (CRT), which was induced with Wnt3a-conditioned medium and LiCl, by promoting the degradation of ␤-catenin. Furthermore, decursin suppressed the expression of cyclin D1 and c-myc, which are downstream target genes of ␤-catenin and thus inhibited the growth of PC3 prostate cancer cells. In contrast, decursinol, in which the (CH 3 ) 2 -CϭCH-COO-side chain of decursin is replaced with -OH, had no effect on CRT, the level of intracellular ␤-catenin, or PC3 cell proliferation. Our findings suggest that decursin exerts its anticancer activity in prostate cancer cells via inhibition of the Wnt/␤-catenin pathway.

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This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified; the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.