Use of temporal sensory evaluation methods with consumers: a position paper

Visalli, Michel; Galmarini, Mara V; Schlich, Pascal

doi:10.1016/j.cofs.2023.101102

Cited by 5 publications

(1 citation statement)

References 42 publications

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“…Hence, relying solely on static sensory tests may not provide a complete perception, since they record only a picture. Studying the dynamic sensory profile of lowsodium fresh sausages seems imperative for comprehensively understanding the sensory phenomenon [21].…”

Section: Introductionmentioning

confidence: 99%

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

de Araújo,

Krauskopf,

Manzi

et al. 2024

Foods

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This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, “chewiness” decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.

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Section: Introductionmentioning

confidence: 99%

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

de Araújo,

Krauskopf,

Manzi

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

Editorial overview: Sensory science and consumer perception 2024

McSweeney

2025

Current Opinion in Food Science

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Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities

Calderón,

White,

Seo

2024

Journal of Food Science

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The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one‐bowl or two‐bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human‐trained panelists and pet food caregivers’ perceptions of pet food. This review article examined a range of testing methods for evaluating the palatability of pet foods, specifically targeting products for dogs and/or cats. It outlined the advantages and disadvantages of each method. Additionally, the review provided in‐depth insights into the key sensory attributes of pet foods and the methodologies for assessing palatability. It also explored pets’ behavioral responses and facial expressions in relation to different pet foods. Furthermore, this review discussed current challenges and future opportunities in pet food development, including the use of instrumental analyses and artificial intelligence–based approaches.

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Use of temporal sensory evaluation methods with consumers: a position paper

Cited by 5 publications

References 42 publications

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Editorial overview: Sensory science and consumer perception 2024

Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities

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