Sara Spinelli

TL;DR: In this paper, a multistep approach was applied to measure emotions related to consumer liking for a specific food product category, chocolate and hazelnut spreads, chosen as the first case of application.

TL;DR: In this paper, the authors measured how liking changes across blind, package (expected) and informed conditions, and measured how emotions change across blind and informed condition, in products representing the widest range of sensory variability and brand identity in the market category of hazelnut and cocoa spreads.

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 authors investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness.

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.