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The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 s. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is not only able to classify the samples according to their degree of freshness but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures and classified them perfectly (100%), estimating their log(TVC) with an error lower than 5%.
Matteo Tonezzer; Nguyen Thai; Flavia Gasperi; Nguyen Van Duy; Franco Biasioli. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. Nanomaterials 2021, 11, 1604 .
AMA StyleMatteo Tonezzer, Nguyen Thai, Flavia Gasperi, Nguyen Van Duy, Franco Biasioli. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. Nanomaterials. 2021; 11 (6):1604.
Chicago/Turabian StyleMatteo Tonezzer; Nguyen Thai; Flavia Gasperi; Nguyen Van Duy; Franco Biasioli. 2021. "Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient." Nanomaterials 11, no. 6: 1604.
The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 seconds. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is able to classify the samples according to their degree of freshness, but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures, managing to classify them perfectly (100%) and estimating their log(TVC) with an error lower than 5%.
Matteo Tonezzer; Nguyen Xuan Thai; Flavia Gasperi; Nguyen Van Duy; Franco Biasioli. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. 2021, 1 .
AMA StyleMatteo Tonezzer, Nguyen Xuan Thai, Flavia Gasperi, Nguyen Van Duy, Franco Biasioli. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. . 2021; ():1.
Chicago/Turabian StyleMatteo Tonezzer; Nguyen Xuan Thai; Flavia Gasperi; Nguyen Van Duy; Franco Biasioli. 2021. "Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient." , no. : 1.
This paper aims to explore the impact of “mountain pasture product” information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as “mountain pasture product”, both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
Isabella Endrizzi; Danny Cliceri; Leonardo Menghi; Eugenio Aprea; Flavia Gasperi. Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability? Foods 2021, 10, 682 .
AMA StyleIsabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Flavia Gasperi. Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability? Foods. 2021; 10 (3):682.
Chicago/Turabian StyleIsabella Endrizzi; Danny Cliceri; Leonardo Menghi; Eugenio Aprea; Flavia Gasperi. 2021. "Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?" Foods 10, no. 3: 682.
Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.
Ana Carolina Mosca; Leonardo Menghi; Eugenio Aprea; Maria Mazzucotelli; Jose Benedito; Alessandro Zambon; Sara Spilimbergo; Flavia Gasperi. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules 2020, 25, 5598 .
AMA StyleAna Carolina Mosca, Leonardo Menghi, Eugenio Aprea, Maria Mazzucotelli, Jose Benedito, Alessandro Zambon, Sara Spilimbergo, Flavia Gasperi. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules. 2020; 25 (23):5598.
Chicago/Turabian StyleAna Carolina Mosca; Leonardo Menghi; Eugenio Aprea; Maria Mazzucotelli; Jose Benedito; Alessandro Zambon; Sara Spilimbergo; Flavia Gasperi. 2020. "Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice." Molecules 25, no. 23: 5598.
R. Bottiroli; C. Zhang; E. Aprea; V. Fogliano; K. Hettinga; F. Gasperi. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk. Journal of Dairy Science 2020, 103, 8822 -8828.
AMA StyleR. Bottiroli, C. Zhang, E. Aprea, V. Fogliano, K. Hettinga, F. Gasperi. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk. Journal of Dairy Science. 2020; 103 (10):8822-8828.
Chicago/Turabian StyleR. Bottiroli; C. Zhang; E. Aprea; V. Fogliano; K. Hettinga; F. Gasperi. 2020. "Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk." Journal of Dairy Science 103, no. 10: 8822-8828.
Manufacturing shelf-stable Ultra-high temperature hydrolyzed-lactose milk (UHLM) is a challenge for dairy producers, as the product undergoes chemical changes during storage due to both reducing sugars reactivity and proteolysis arising from the impurity of the lactase preparations. In the present study, the “in batch” production system, which includes the addition of the lactase before the thermal treatment, was demonstrated a valuable alternative to the more popular “in pack” system, where lactase is added directly into each milk package after thermal sterilization. The features of the technology were investigated by monitoring the changes in free amino acids, volatile organic compounds, color and sensory properties of UHLMs produced with three different lactase preparations (LPs), up to 120 days at 20°C. Upon UHT processing, the proteolytic side activity of lactases was minimized, so minimum breakdown of milk protein was achieved. The release of free amino acids was dependent on the lactase purity only in the early production phases, whereas it did not change over time. The Strecker aldehydes benzaldehyde and 2-methylbutanal resulted as effective markers to correlate with the initial lactase purity during storage. Color and sensory slightly changed during storage but were poorly correlated with the different lactases resembling to phenomena typical of milk aging. This latter result suggested that production costs might be lowered by opting for less-purified lactases when considering the “in batch” technology supporting the application of this production system for the design of UHLM with high-quality standards and low risk of alterations during shelf-life.
Riccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Paola Vitaglione; Flavia Gasperi. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations. Food Research International 2020, 136, 109552 .
AMA StyleRiccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Paola Vitaglione, Flavia Gasperi. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations. Food Research International. 2020; 136 ():109552.
Chicago/Turabian StyleRiccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Paola Vitaglione; Flavia Gasperi. 2020. "Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations." Food Research International 136, no. : 109552.
The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (FFI) of prototypical and non-prototypical Mediterranean foods were used to calculate a new adherence index: the Italian Taste Mediterranean Index (ITMI). The FFI of all Mediterranean foods increased with age, while butter, soft drinks, red/cured meat, and sweets were more common in younger people. Accordingly, ITMI increased with age (F2,2384 = 54.11; p < 0.0001). Women recorded a higher ITMI (6.70) than men (6.10). Individuals with high FN showed higher FFI for soft drinks and sweets and lower ones for most typical MD foods, than individuals with low FNs. A decrease of ITMI was recorded with the increase of the FN(F2,2384 = 22.84; p < 0.0001). With ageing, ITMI increased even in individuals with a high FN. The results suggest that FN may negatively affect adherence to the MD, lowering its potential health benefits, in the adult population. Monitoring of food habits, dietary education, and anxiety management, may be valuable tools to control FN and support the adherence to the MD.
Stefano Predieri; Fiorella Sinesio; Erminio Monteleone; Sara Spinelli; Marta Cianciabella; Giulia M. Daniele; Caterina Dinnella; Flavia Gasperi; Isabella Endrizzi; Luisa Torri; Tullia Gallina Toschi; Alessandra Bendini; Ella Pagliarini; Camilla Cattaneo; Rossella Di Monaco; Paola Vitaglione; Nicola Condelli; Monica Laureati. Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. Nutrients 2020, 12, 1778 .
AMA StyleStefano Predieri, Fiorella Sinesio, Erminio Monteleone, Sara Spinelli, Marta Cianciabella, Giulia M. Daniele, Caterina Dinnella, Flavia Gasperi, Isabella Endrizzi, Luisa Torri, Tullia Gallina Toschi, Alessandra Bendini, Ella Pagliarini, Camilla Cattaneo, Rossella Di Monaco, Paola Vitaglione, Nicola Condelli, Monica Laureati. Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. Nutrients. 2020; 12 (6):1778.
Chicago/Turabian StyleStefano Predieri; Fiorella Sinesio; Erminio Monteleone; Sara Spinelli; Marta Cianciabella; Giulia M. Daniele; Caterina Dinnella; Flavia Gasperi; Isabella Endrizzi; Luisa Torri; Tullia Gallina Toschi; Alessandra Bendini; Ella Pagliarini; Camilla Cattaneo; Rossella Di Monaco; Paola Vitaglione; Nicola Condelli; Monica Laureati. 2020. "Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study." Nutrients 12, no. 6: 1778.
According to the alpine transhumance system, dairy cows are moved from indoor feeding with conserved forage to fresh herbage feeding on pasture. The aim of this study was to assess, as a feeding adaptation technique, the effect of a gradual inclusion of fresh herbage in the diet of Italian Simmental dairy cows before their transfer to alpine pasture on performance, behavior, and milk characteristics. Eighteen cows were assigned to three groups: animals transferred to alpine pasture with a 10-d feeding adaptation period consisting in gradual access to a pasture close to the valley farm (GT), animals transferred to alpine pasture without a feeding adaptation period (AT), and animals kept in the valley farm (IND). During the first two weeks of summer grazing, GT and AT showed higher rumination time and different concentrations of ketones, hydrocarbons, organic acids, toluene, alcohols, phenols, and dimethyl sulfone in milk as compared to IND, whereas no differences were found in milk yield, composition, or coagulation properties. No differences between GT and AT were evident for the studied variables. The feeding adaptation technique used in this study did not influence the performance and milk characteristics of Italian Simmental dairy cows grazing on alpine pasture.
Mirco Corazzin; Monica Berlese; Enrico Sturaro; Maurizio Ramanzin; Luigi Gallo; Eugenio Aprea; Flavia Gasperi; Damiano Gianelle; Stefano Bovolenta. Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics. Animals 2020, 10, 829 .
AMA StyleMirco Corazzin, Monica Berlese, Enrico Sturaro, Maurizio Ramanzin, Luigi Gallo, Eugenio Aprea, Flavia Gasperi, Damiano Gianelle, Stefano Bovolenta. Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics. Animals. 2020; 10 (5):829.
Chicago/Turabian StyleMirco Corazzin; Monica Berlese; Enrico Sturaro; Maurizio Ramanzin; Luigi Gallo; Eugenio Aprea; Flavia Gasperi; Damiano Gianelle; Stefano Bovolenta. 2020. "Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics." Animals 10, no. 5: 829.
Lactose-free dairy products undergo several chemical modifications during shelf life because of the reactivity of glucose and galactose produced by the lactose enzymatic hydrolysis. In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight (TOF) mass analyzer, was applied to get an insight on the phenomena occurring during the shelf life of ultrahigh-temperature (UHT) lactose-free milk (LFM). UHT LFMs produced by three different commercial lactase preparations were evaluated during storage at 20°C over a 150 days period, sampling the milk every 30 days. Production was repeated three times, on three consecutive weeks, in order to take milk variability into consideration. Principal component analysis applied to the whole "volatilome" data demonstrated the capability of PTR-TOF-MS in detecting the milk batch-to-batch variability: Freshly produced milk samples were distinguished based on the week of production at the beginning of shelf life. Additionally, a clear evolution of the volatiles organic compounds (VOCs) profiling during storage was highlighted. Further statistical analysis confirmed VOCs temporal evolution, mostly because of changes in methyl ketones concentration. Differences caused by the commercial lactases did not emerged, except for benzaldehyde. Altogether, data demonstrated PTR-TOF-MS analysis as a valuable and rapid method for the detection of changes in the VOCs profiling of UHT LFM.
Riccardo Bottiroli; Michele Pedrotti; Eugenio Aprea; Franco Biasioli; Vincenzo Fogliano; Flavia Gasperi. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. Journal of Mass Spectrometry 2020, e4505 .
AMA StyleRiccardo Bottiroli, Michele Pedrotti, Eugenio Aprea, Franco Biasioli, Vincenzo Fogliano, Flavia Gasperi. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. Journal of Mass Spectrometry. 2020; ():e4505.
Chicago/Turabian StyleRiccardo Bottiroli; Michele Pedrotti; Eugenio Aprea; Franco Biasioli; Vincenzo Fogliano; Flavia Gasperi. 2020. "Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations." Journal of Mass Spectrometry , no. : e4505.
A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.
Qianlin Ni; Flavia Gasperi; Eugenio Aprea; Emanuela Betta; Matteo Bergamaschi; Franco Tagliapietra; Stefano Schiavon; Giovanni Bittante. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. Journal of Dairy Science 2020, 103, 1377 -1390.
AMA StyleQianlin Ni, Flavia Gasperi, Eugenio Aprea, Emanuela Betta, Matteo Bergamaschi, Franco Tagliapietra, Stefano Schiavon, Giovanni Bittante. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. Journal of Dairy Science. 2020; 103 (2):1377-1390.
Chicago/Turabian StyleQianlin Ni; Flavia Gasperi; Eugenio Aprea; Emanuela Betta; Matteo Bergamaschi; Franco Tagliapietra; Stefano Schiavon; Giovanni Bittante. 2020. "The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet." Journal of Dairy Science 103, no. 2: 1377-1390.
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.
Isabella Endrizzi; Eugenio Aprea; Emanuela Betta; Mathilde Charles; Jessica Zambanini; Flavia Gasperi. Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples. Molecules 2019, 24, 4306 .
AMA StyleIsabella Endrizzi, Eugenio Aprea, Emanuela Betta, Mathilde Charles, Jessica Zambanini, Flavia Gasperi. Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples. Molecules. 2019; 24 (23):4306.
Chicago/Turabian StyleIsabella Endrizzi; Eugenio Aprea; Emanuela Betta; Mathilde Charles; Jessica Zambanini; Flavia Gasperi. 2019. "Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples." Molecules 24, no. 23: 4306.
Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better. This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an overview of the different aspects influencing sweet taste perception. First, global and sugar compositions of apple fruit are characterized followed by the definition of the principal relative methods of measurements. Then, a part is dedicated to the input brought by sensory analysis in apple sweet taste perception. Finally, the influences of volatile compounds and then texture on sweet taste perception are exposed.
Mathilde Charles; Eugenio Aprea; Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry 2019, 1673 -1694.
AMA StyleMathilde Charles, Eugenio Aprea, Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry. 2019; ():1673-1694.
Chicago/Turabian StyleMathilde Charles; Eugenio Aprea; Flavia Gasperi. 2019. "Factors Influencing Sweet Taste in Apple." Reference Series in Phytochemistry , no. : 1673-1694.
The purpose of the current study, was to apply and validate the factor structure of the Health and Taste Attitude Scales in an Italian adult sample of 1224 subjects, recruited on a national basis in order to characterise consumers’ food-related attitudes with weak and strong connotations of health and taste. Both exploratory and confirmatory factor analysis were used to evaluate the factor structure of the three sub-scales of Health (General health interest, Light product interest, Natural product interest) and three sub-scales of Taste (Craving for sweet foods, Using foods as a reward, Pleasure). Results showed that the internal structure was similar to the theoretical proposal, with two exceptions for the Taste scale. The Pleasure sub-scale presented strong problematic loadings and consequently was removed from the model. The Craving for sweet foods sub-scale was split into two new underlying constructs describing attitudes towards craving for sweet food based on their own experience and attitudes towards other-people’s craving. The three Health sub-scales were used as a basis for the derivation of consumers clusters. Three groups of subjects with different interest in food-related health (Low, Medium, and High Interest) were identified. This segmentation confirmed an association between positive attitudes towards health and liking and familiarity with selected food groups. People more convenience-oriented and less interested in product information and food quality had higher probability to have a lower interest in food-related health. Subjects with higher positive attitudes towards using foods as a reward had a higher probability to belong to the cluster with lower interest in food-related health.
A. Saba; F. Sinesio; Elisabetta Moneta; Caterina Dinnella; Monica Laureati; Luisa Torri; M. Peparaio; E. Saggia Civitelli; I. Endrizzi; Flavia Gasperi; A. Bendini; T. Gallina Toschi; S. Predieri; S. Abbà; L. Bailetti; C. Proserpio; Sara Spinelli. Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference 2018, 73, 25 -37.
AMA StyleA. Saba, F. Sinesio, Elisabetta Moneta, Caterina Dinnella, Monica Laureati, Luisa Torri, M. Peparaio, E. Saggia Civitelli, I. Endrizzi, Flavia Gasperi, A. Bendini, T. Gallina Toschi, S. Predieri, S. Abbà, L. Bailetti, C. Proserpio, Sara Spinelli. Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference. 2018; 73 ():25-37.
Chicago/Turabian StyleA. Saba; F. Sinesio; Elisabetta Moneta; Caterina Dinnella; Monica Laureati; Luisa Torri; M. Peparaio; E. Saggia Civitelli; I. Endrizzi; Flavia Gasperi; A. Bendini; T. Gallina Toschi; S. Predieri; S. Abbà; L. Bailetti; C. Proserpio; Sara Spinelli. 2018. "Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences." Food Quality and Preference 73, no. : 25-37.
Despite considerable research investigating the role of PROP bitterness perception and variation of fungiform papillae density (FPD) in food perception, this relationship remains controversial as well as the association between the two phenotypes. Data from 1119 subjects (38.6% male; 18–60 years) enrolled in the Italian Taste project were analysed. Responsiveness to the bitterness of PROP was assessed on the general Labelled Magnitude Scale. FPD was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent and pungent sensations were prepared to be moderate/strong on a gLMS. Four foods had tastants added to produce four variations in target sensations from weak to strong (pear juice: citric acid, sourness, chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness and tomato juice: capsaicin, pungency). Females gave ratings to PROP and showed FPD that were significantly higher than males. Both phenotype markers significantly decreased with age. No significant correlations were found between PROP ratings and FPD. FPD variation doesn’t affect perceived intensity of solutions. Responsiveness to PROP positively correlated to perceived intensity of most stimuli in solution. A significant effect of FPD on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to PROP positively affected all taste intensities in subjects with low FPD while there were no significant effects of PROP in high FPD subjects. These data highlight a complex interplay between PROP status and FPD and the need of a critical reconsideration of their role in food perception and acceptability.
Caterina Dinnella; Erminio Monteleone; Maria Piochi; Sara Spinelli; John Prescott; Lapo Pierguidi; Flavia Gasperi; Monica Laureati; Ella Pagliarini; Stefano Predieri; Luisa Torri; Sara Barbieri; Enrico Valli; Piergiorgio Bianchi; Ada Braghieri; Alessandra Del Caro; Rossella Di Monaco; Saida Favotto; Elisabetta Moneta. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chemical Senses 2018, 43, 697 -710.
AMA StyleCaterina Dinnella, Erminio Monteleone, Maria Piochi, Sara Spinelli, John Prescott, Lapo Pierguidi, Flavia Gasperi, Monica Laureati, Ella Pagliarini, Stefano Predieri, Luisa Torri, Sara Barbieri, Enrico Valli, Piergiorgio Bianchi, Ada Braghieri, Alessandra Del Caro, Rossella Di Monaco, Saida Favotto, Elisabetta Moneta. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chemical Senses. 2018; 43 (9):697-710.
Chicago/Turabian StyleCaterina Dinnella; Erminio Monteleone; Maria Piochi; Sara Spinelli; John Prescott; Lapo Pierguidi; Flavia Gasperi; Monica Laureati; Ella Pagliarini; Stefano Predieri; Luisa Torri; Sara Barbieri; Enrico Valli; Piergiorgio Bianchi; Ada Braghieri; Alessandra Del Caro; Rossella Di Monaco; Saida Favotto; Elisabetta Moneta. 2018. "Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample." Chemical Senses 43, no. 9: 697-710.
Monica Laureati; Sara Spinelli; Erminio Monteleone; Caterina Dinnella; John Prescott; Camilla Cattaneo; C. Proserpio; A. De Toffoli; Flavia Gasperi; I. Endrizzi; Luisa Torri; M. Peparaio; Elena Arena; F. Bonello; Nicola Condelli; R. Di Monaco; E. Gatti; E. Piasentier; F. Tesini; E. Pagliarini. Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. Food Quality and Preference 2018, 68, 113 -124.
AMA StyleMonica Laureati, Sara Spinelli, Erminio Monteleone, Caterina Dinnella, John Prescott, Camilla Cattaneo, C. Proserpio, A. De Toffoli, Flavia Gasperi, I. Endrizzi, Luisa Torri, M. Peparaio, Elena Arena, F. Bonello, Nicola Condelli, R. Di Monaco, E. Gatti, E. Piasentier, F. Tesini, E. Pagliarini. Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. Food Quality and Preference. 2018; 68 ():113-124.
Chicago/Turabian StyleMonica Laureati; Sara Spinelli; Erminio Monteleone; Caterina Dinnella; John Prescott; Camilla Cattaneo; C. Proserpio; A. De Toffoli; Flavia Gasperi; I. Endrizzi; Luisa Torri; M. Peparaio; Elena Arena; F. Bonello; Nicola Condelli; R. Di Monaco; E. Gatti; E. Piasentier; F. Tesini; E. Pagliarini. 2018. "Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample." Food Quality and Preference 68, no. : 113-124.
A quantitative method, based on SPME GC‐MS, for the quantification volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at “Santa Paolina” experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from non‐widely cultivated olive varieties. These data can support the re‐introduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.
Eugenio Aprea; Flavia Gasperi; Emanuela Betta; Graziano Sani; Claudio Cantini. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. Journal of Mass Spectrometry 2018, 53, 824 -832.
AMA StyleEugenio Aprea, Flavia Gasperi, Emanuela Betta, Graziano Sani, Claudio Cantini. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. Journal of Mass Spectrometry. 2018; 53 (9):824-832.
Chicago/Turabian StyleEugenio Aprea; Flavia Gasperi; Emanuela Betta; Graziano Sani; Claudio Cantini. 2018. "Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS." Journal of Mass Spectrometry 53, no. 9: 824-832.
The study, part of the larger Italian Taste project, was aimed at exploring the role of personality traits and taste responsiveness on liking and choice of pungent foods. Data of 1146 subjects (61% females, aged 18–60) were analysed. Subjects were characterised for demographics, taste functions (responsiveness to PROP and fungiform papillae density), and personality traits: sensitivity to reward (SR), to punishment (SP) and to disgust (SD), private body consciousness (PBC), alexithymia (TAS) and food neophobia (FN). They evaluated capsaicin and other tastants in solutions, then evaluated liking and perceived intensity (burning, acid, sweet and overall flavour) in a series of four samples of tomato juice, each spiked with capsaicin at a different concentration (0.3; 0.68; 1.01; 1.52 mg/kg). A choice index for pungent food was calculated as a sum of the choices of the spicy option using a questionnaire developed to evaluate preferences within a pair of food items (pungent vs non pungent option). Males and females differed for frequency of chili consumption and were studied separately. Age was not associated with frequency of chili consumption. Responsiveness to PROP was found to be positively correlated to perceived burn intensity. Results from ANOVA models showed that High SR, Low FN, Low DS (both males and females) and Low SP (males) liked significantly more the burning samples. Low FN and DS (in both genders), low SP (in females) perceived lower burning, and overall flavour intensities, while this was not observed in High SR. PLS regression models were used to gain a deeper understanding of the factors that affect pungent food choice. Choice was positively correlated with liking, and negatively with burning intensity, FN and DS. In addition, choice was negatively correlated with SP in females and positively with SR in males. Our results confirmed that many factors interplay in spicy food liking and choice and highlighted the role played by different personality traits in females and males. It was also reported that for same traits an effect on liking of pungency is associated with a lower perceived intensity of burning and overall flavour, while for other traits only an effect on liking was observed.
Sara Spinelli; Alessandra De Toffoli; Caterina Dinnella; Monica Laureati; Ella Pagliarini; Alessandra Bendini; Ada Braghieri; Tullia Gallina Toschi; Fiorella Sinesio; Luisa Torri; Flavia Gasperi; Isabella Endrizzi; Massimiliano Magli; Monica Borgogno; Riccardo di Salvo; Saida Favotto; John Prescott; Erminio Monteleone. Personality traits and gender influence liking and choice of food pungency. Food Quality and Preference 2018, 66, 113 -126.
AMA StyleSara Spinelli, Alessandra De Toffoli, Caterina Dinnella, Monica Laureati, Ella Pagliarini, Alessandra Bendini, Ada Braghieri, Tullia Gallina Toschi, Fiorella Sinesio, Luisa Torri, Flavia Gasperi, Isabella Endrizzi, Massimiliano Magli, Monica Borgogno, Riccardo di Salvo, Saida Favotto, John Prescott, Erminio Monteleone. Personality traits and gender influence liking and choice of food pungency. Food Quality and Preference. 2018; 66 ():113-126.
Chicago/Turabian StyleSara Spinelli; Alessandra De Toffoli; Caterina Dinnella; Monica Laureati; Ella Pagliarini; Alessandra Bendini; Ada Braghieri; Tullia Gallina Toschi; Fiorella Sinesio; Luisa Torri; Flavia Gasperi; Isabella Endrizzi; Massimiliano Magli; Monica Borgogno; Riccardo di Salvo; Saida Favotto; John Prescott; Erminio Monteleone. 2018. "Personality traits and gender influence liking and choice of food pungency." Food Quality and Preference 66, no. : 113-126.
Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better. This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an overview of the different aspects influencing sweet taste perception. First, global and sugar compositions of apple fruit are characterized followed by the definition of the principal relative methods of measurements. Then, a part is dedicated to the input brought by sensory analysis in apple sweet taste perception. Finally, the influences of volatile compounds and then texture on sweet taste perception are exposed.
Mathilde Charles; Eugenio Aprea; Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry 2018, 1 -22.
AMA StyleMathilde Charles, Eugenio Aprea, Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry. 2018; ():1-22.
Chicago/Turabian StyleMathilde Charles; Eugenio Aprea; Flavia Gasperi. 2018. "Factors Influencing Sweet Taste in Apple." Reference Series in Phytochemistry , no. : 1-22.
Mathilde Charles; Isabella Endrizzi; Eugenio Aprea; Jessica Zambanini; Emanuela Betta; Flavia Gasperi. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Quality and Preference 2017, 62, 17 -30.
AMA StyleMathilde Charles, Isabella Endrizzi, Eugenio Aprea, Jessica Zambanini, Emanuela Betta, Flavia Gasperi. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Quality and Preference. 2017; 62 ():17-30.
Chicago/Turabian StyleMathilde Charles; Isabella Endrizzi; Eugenio Aprea; Jessica Zambanini; Emanuela Betta; Flavia Gasperi. 2017. "Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception." Food Quality and Preference 62, no. : 17-30.
Texture is important in the preferences of apple consumers. Of the pre-harvest factors affecting fruit quality and especially texture, altitude and subsequent climatic conditions are crucial, determining differences in the physiological mechanisms of fruit growth, ripening stage and chemical composition, as demonstrated by several studies. This work applies a detailed sensory-instrumental protocol developed in a previous paper1 to investigate the impact of altitude, time of harvest and their cross-effect on sensory characteristics of apple, with a focus on texture. Sensory differences were found in relation to altitude, although the profile results were mainly affected by the time of harvest. Fruit from lower altitude was described as juicier, crunchier and sweeter than samples from higher altitude, which were floury, sourer and more astringent. Texture performance, soluble solids content and titratable acidity corroborated this sensory description. Moreover, anatomical data showed that fruit from lower altitude had a larger volume, a higher number of cells and a higher percentage of intercellular spaces. We demonstrated that differences between fruit from various altitudes can be perceived through human senses, and that the proposed sensory-instrumental tool can be used to describe such differences. This study brings more understanding about the impact of altitude and time of harvest on apple sensory properties. This work could support apple producers, from semi-mountainous regions (Alpes, Tyrol, etc.), in advertising and valorising their products with their specific characteristics in a more efficient manner.
Mathilde Charles; Maria Laura Corollaro; Luigi Manfrini; Isabella Endrizzi; Eugenio Aprea; Angelo Zanella; Luca Corelli Grappadelli; Flavia Gasperi. Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest. Journal of the Science of Food and Agriculture 2017, 98, 1095 -1104.
AMA StyleMathilde Charles, Maria Laura Corollaro, Luigi Manfrini, Isabella Endrizzi, Eugenio Aprea, Angelo Zanella, Luca Corelli Grappadelli, Flavia Gasperi. Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest. Journal of the Science of Food and Agriculture. 2017; 98 (3):1095-1104.
Chicago/Turabian StyleMathilde Charles; Maria Laura Corollaro; Luigi Manfrini; Isabella Endrizzi; Eugenio Aprea; Angelo Zanella; Luca Corelli Grappadelli; Flavia Gasperi. 2017. "Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest." Journal of the Science of Food and Agriculture 98, no. 3: 1095-1104.