Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

This paper aims to investigate the influence of information on consumers’ preferences and sensory perceptions of organic food using a sample of 301 Italian organic food consumers. Consumers stated their preferences for “core organic” attributes, labels and information on food products and performed blind and informed tests on strawberry yoghurts and cookies. Data were analysed using descriptive analysis, Mann-Whitney U tests and Wilcoxon signed-rank test. Results revealed that consumers appreciate “core organic” attributes, like artisanal production and variability of sensory attributes. Comparing blind and informed tests, results showed that information affects the overall liking of products and consumers’ perception of product-specific sensory attributes. However, the influence of information on sensory perceptions depends on the product category, sensory attributes and the type of information provided

Macronutrient Substitutes and Weight-reduction Practices of Obese, Dieting, and Eating-disordered Women

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/71619/1/j.1749-6632.1997.tb51804.x.pd

Transcribing "Le Pèlerinage de Damoiselle Sapience": Scholarly Editing Covid19-Style

This article describes a methodological experiment conducted during the 13th Annual (Virtual) Schoenberg Symposium on Manuscript Studies in the Digital Age, hosted by the University of Pennsylvania, November 18–20, 2020. The experiment consisted of a “relay style” event in which three teams transcribed, revised, and prepared for submission to this journal a full edition of the “Le Pèlerinage de Damoiselle Sapience” and other texts from UPenn Ms Codex 660, ff. 86r–95v within the three-day timespan of the conference. The project used methods typical of crowdsourcing and drew participants from all over the world and from all different stages of their careers. After one group completed its work, the results were passed into the hands of the next. The final result—in the form of a finished manuscript edition, ready for submission to Digital Medievalist—was presented on the last day of the conference. The main purpose of this experiment was to demonstrate how the work of the transcriber and editor might be structured as a short-term digital event that relied wholly on virtual interactions with both the source materials and among collaborators. This method also reveals the positive aspects of the many challenges posed by working simultaneously, remotely, and globally

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact of varying composition (protein, lipid and carbohydrate) on the delivery rate of volatile compounds to the headspace. Additional lipid and carbohydrate reduced the concentration of volatile compounds in the headspace and accelerated their rate of delivery to the headspace. Protein had no measurable impact. Of the volatile compounds measured, 2,3 butanedione and acetaldehyde were shown to be released slowly into the headspace, and pyrrol, methyl acetate and pyridine were released rapidly; this differential release rate was strongly correlated with hydrophobicity and would indicate that during hydration there is a temporal dimension to the relative abundance of volatile compounds in the headspace