Consumer freshness perceptions of breads, biscuits and cakes

Fresh from the tree: Implied motion improves food evaluation

“…Freshness is an important attribute in judgments of food quality (Tsiros & Heilman, 2005;Curtis & Cowee, 2009) regardless of age, gender, or dieting status (Oakes & Slotterback, 2002). Though many factors influence food choice and consumption, freshness emerges as a key driver of consumer evaluations of a broad variety of foods including baked goods (Heenan, Hamid, Dufour, Harvey, & Delahunty, 2009), eggs (Ness & Gerhardy, 1994), fruits and vegetables (Wandel & Bugge,4 1997), beef (Bello Acebrón & Calvo Dopico, 2000), and fish and seafood (Halbrendt, Wang, Fraiz, & O'Dierno, 1995;Lebiedzińska, Kostrzewa, Ryśkiewicz, Żbikowski, & Szefer, 2006).…”

Challenges in relating concentrations of aromas and tastes with flavor features of foods

“…Nevertheless, one of the major challenges is how to match this chemical knowledge with the multimodal perception which is the flavour. Thus, the study of (Owusu et al, 2013), cheese (Biasioli et al, 2006) and bread (Heenan et al, 2009). The most common MVA techniques used for this purpose are principal component analysis (PCA), partial least squares (PLS) and general procrustes analysis (GPA) (Chambers and Koppel, 2013).…”

Profiling multiple static and transient puff-pastry characteristics with a robust-and-intelligent processor

“…Baking is a food processing activity that receives unabated attention (Cauvain and Young, 2006;Heenan et al, 2009;Purlis, 2011;Pouliou and Besseris, 2013). Such interest emanates from the multifaceted interplay of polymer-rheological phenomena that govern product properties that shape anything from the product quality status to shelf-life performance (Dobraszczyk and Morgenstern, 2003;Dobraszczyk, 2004;Caballero et al, 2007).…”