Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system.

The present study investigated the sweetness interaction and the sensory characteristics of a novel glycosylated rebaudioside A (g-reb_A) when mixed with other sweeteners. Binary sweetener mixtures were formulated by mixing g-reb_A with four types of sweeteners (sucrose, aspartame, acesulfame-K, saccharin). The sweetness potencies of sweeteners were measured at various concentrations.

Changes in the choice motive and emotional perception of chocolates in response to stress.

Although chocolates are often chosen for sensory pleasure, they are also selected to enhance mood and relieve emotional stress, or potentially chosen for its perceived health benefits if stress adversely affects physical well-being. This study aimed to investigate whether emotional stress influenced the motivations behind chocolate selection, subsequent liking, and emotional response. Participants were divided into a control group (n = 76) and a group with induced acute stress (n = 74).

Do Patients With Mental Illness Undergoing Office-Based Sedation Require an Increased Propofol Dosage?

Background: Providers report needing higher sedative doses to achieve adequate sedation in patients with mental illnesses. These claims, however, have not been thoroughly assessed.

Purpose: The purpose of the study was to measure the association between mental illness and the propofol dosage necessary to achieve a satisfactory level of anesthesia.

Effects of aroma-taste interaction on the sensory attributes of rebaudiosides in soymilk and milk.

Background: Rebaudioside A (Reb-A) and rebaudioside M (Reb-M) are intense natural sweeteners but can also elicit bitterness and a bitter aftertaste. In this study, the effect of vanilla and chocolate flavorings on the sensory attributes of Reb-A and Reb-M applied to soymilk and milk was investigated to identify whether the addition of flavoring could enhance the sweetness via aroma-taste interactions.

Results: Nine samples each of soymilk and milk were formulated by adding sucrose, Reb-A and Reb-M in three flavor conditions (no flavoring, vanilla, and chocolate).

The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers' liking for sliced raw fish (sashimi).

For a delicacy food that it is not routinely consumed, the criteria by which consumers determine whether they like it may not be clear. For such foods, it is highly likely that external cues, such as information, play an important role in sensory perception and hedonic judgment. However, such information may have different effects depending on the consumers' preconceived stereotype.

Sweetness profiles of glycosyl rebaudioside A and binary mixtures with sugar alcohols in aqueous solution and a lemonade model system.

Background: The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade.

Results: The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced-choice test.

Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol.

Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A).

Can "Functional Sweetener" Context Increase Liking for Cookies Formulated with Alternative Sweeteners?

Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the "functional sweetener" context, which is created by providing health-promoting information, on liking for the sweeteners was investigated using a cookie model system. Cookie samples were prepared by replacing the sugar of 100% sucrose cookies (control) with phyllodulcin, rebaudioside A, xylobiose and sucralose either entirely or partly.

Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef).

As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated.

The effects of contexts on consumer emotions and acceptance of a domestic food and an unfamiliar ethnic food: a cross-cultural comparison between Chinese and Korean consumers.

Contexts are known to affect hedonic and emotional responses to various food products. This study was conducted to investigate the effects of context on consumer acceptance and emotion of a domestic food and an unfamiliar ethnic food. Here, 97 Chinese and 83 Koreans rated hedonic and emotional responses to Korean shallot-seafood pancake (Haemul-pajeon) and Chinese shallot pancake (Cōngyóubĭng), in a sensory or ethnic context.

The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes.

Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethnic authenticity. This study determined the degree to which perceptions of the Korean rice dish, bibimbap, would vary upon modification of its ingredients, cooking process, or plating using the Southeast Asian market as a model system.

American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.

Background: A spicy ethnic food with strong flavor, such as Kimchi (Korean traditional fermented vegetable dish), may not be well-accepted by foreign consumers on the first trial, but liking can be acquired if exposed frequently. This study was conducted to understand how spiciness and fish sauce flavor impact American consumers' perception and acceptance of Kimchi. Thirteen untrained American panelists performed a flash profiling evaluating six Kimchi samples with different levels of red pepper and fish sauce.

How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups.

This study was conducted to investigate the representation of the association between two contradicting concepts: premium and low-priced foods (instant noodles and yogurt) by different age group. Subjects undertook free word association tasks relating to the cue words premium, instant noodles, yogurts, premium instant noodles, premium yogurts and rated their importance. Subjects comprised 150 individuals from three different age groups: the adolescents (AD), aged 13-18 years; the young adults (YA), aged 19-29 years;, and the middle-aged adults (MA), aged >30-years.

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.

Background: Sensory drivers of liking in foreign food markets are difficult to identify because the expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in the perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists versus 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate-all-that-apply (RATA) tests. Regional differences between the EC and NC groups were also investigated.

What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups.

Cross-cultural communication of "nuttiness" can be problematic because the underlying conceptual elements and words used to describe its features may be largely culture-dependent. The present study was conducted to understand similarities and dissimilarities in the concept of nuttiness and its actual perception in our model food system, soymilk, among similar (Korean and Chinese) and dissimilar (Western) food cultures. In total, 110 Koreans, 103 Chinese, and 93 English-speaking, Western consumers were recruited.

Relative sweetness and sweetness quality of Xylobiose.

Xylobiose (XB), a xylose dimer, is a low-calorie sweetener with prebiotic activity. Unlike its well-defined biosynthesis and production methods, its sensory characteristics have not been well investigated. This study aims to identify the relative sweetness and sensory profile of XB.

Comparison of consumer perception and liking of marinade sauces between Korea and Japan using flash profiling.

This study compared the perception of and preference for seven marinade sauces between Korean and Japanese consumers. Flash profiling (10 panelists each) and consumer test (97 Japanese and 102 Koreans) were conducted. Results showed that both Korean and Japanese panelists perceived the samples similarly but described using different terms.

Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-1H-isochromen-1-one].

Phyllodulcin, a sweet-tasting compound extracted from var. , has recently received attention as a natural intense alternative sweetener with beneficial health effects. This study was conducted to determine the sweetness potency of phyllodulcin, relative to that of sucrose and to elucidate its sensory profile.

Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

Unlabelled: This study was conducted to investigate the sensory characteristics and consumer acceptability of beef stock samples containing GSH-xylose Maillard reaction product (GX) and/or monosodium glutamate (MSG) with varying levels of salt (NaCl). The sensory characteristics of the beef stock samples were examined using a descriptive analysis. Total of 50 consumers evaluated overall acceptability and flavor intensities of beef odor, salty taste, beef flavor, and seasoning flavor in the samples.