Luisa Torri

TL;DR: The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay and to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions.

TL;DR: The Italian Taste project as discussed by the authors is a large-scale study (three thousand respondents in three years) launched by the Italian Sensory Science Society aimed at addressing these limitations by exploring the associations among a variety of measures describing the dimensions of food liking, preference, behaviour and choice, and their relevance in determining individual differences within a given food culture framework.

TL;DR: In this paper, the perceptions of differences in the aroma of high quality Italian red wines were compared in experts and consumers by Projective Mapping, and the results indicated that product separation by experts was mainly based on the perceived overall quality rather than on specific sensory differences.

TL;DR: In this paper, the applicability of a commercial electronic nose in monitoring freshness of minimally processed fruit (packaged pineapple slices) during storage was investigated by applying two analytical approaches using an electronic nose: a discontinuous method being a series of analyses on samples taken at various stages of storage and a continuous method where the headspace around the fruit was automatically monitored by the electronic nose probe during the preservation of slices in a storage cell.

TL;DR: In this paper, the authors explored the association between food neophobia and chemosensory responsiveness and to determine whether this association translates into different food liking and preference patterns and found that the difference in liking was not mediated by high food neophobics' superior taste functioning but rather by higher levels of arousal when eating food and/or drinking beverages that are perceived as unpleasant and potentially dangerous.