The sales potential of cosmetic products is greatly determined by skin feel and skin sensory performance. To please the target audience, it is important to gather information about consumers' perception of products' sensory characteristics. In this study, six different emulsions were formulated. Samples represented three different types of emulsions, including steric-stabilized oil-in-water (O/W), liquid crystal-stabilized O/W, and water-in-oil emulsions, providing different skin feel and aesthetics. Emulsions within the same group differed in the emollients, providing similar sensory attributes. The aim was to have 50 consumers evaluate the emulsions' sensory characteristics. Using a check-all-that-apply (CATA) survey, consumers provided information about their perception of appearance, rub-out, pick-up, and afterfeel. Consumers effectively discriminated between the emulsions. Statistical analysis showed significant differences for 15 sensory attributes in the before, during, and after phases. Our findings suggest that emulsifiers, and not emollients, have the dominant role in determining the aesthetics of a skin care emulsion, similar to previous findings. The fact that untrained consumers provided similar results as trained panelists suggests the validity of the CATA survey and its reliability as a screening tool in the product development process. CATA questions may serve as a viable complimentary to descriptive sensory analysis performed by trained panelists.
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Food Chem X
December 2024
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds.
View Article and Find Full Text PDFJ Food Sci
December 2024
Sustainable Food Systems Program, Department of Food Systems, Nutrition and Kinesiology, Montana State University, Bozeman, Montana, USA.
Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin-screw pilot scale extruder at a dry feed rate of 20 kg/h (d.b.), a water feed rate of 2 kg/h, and an extruder screw speed of 350 rpm.
View Article and Find Full Text PDFFoods
November 2024
Department of Food & Nutrition, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Republic of Korea.
Food Sci Nutr
September 2024
Department of Food Science and Technology, Veterinary Faculty University of Murcia Murcia Spain.
Although replacement of fat with fiber is a good strategy to avoid boar taint on high-fat content products, as sausages, the final purchase intention is related to other external factors such as welfare and healthiness. So, the aim of this study was to evaluate the consumers' perception of sausages with fat replaced by fiber, elaborated with meat from non-castrated male pigs, and to determine the influence of the consumers' habits and demographic parameters on their beliefs related to pig castration. An online survey was carried out.
View Article and Find Full Text PDFFood Chem
January 2025
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Collaborative Innovation Center of Statistical Data Engineering Technology & Application, Zhejiang Gongshang University, Hangzhou 310018, China; China-UK Joint Research Laboratory of Eating Behaviour and Appetite, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address:
Electronic nose is a bionic technology that uses sensor arrays and pattern recognition algorithms to mimic the human olfactory system. This study developed a thermal desorption-photoionization ion mobility-electronic nose (TD-PIM-Nose) system, employing thermal desorption for direct sampling and humidity control, with a photoionization ion mobility tube as virtual sensor array for component separation and detection, and pattern recognition algorithms for signal processing to differentiate and identify samples. Furthermore, it was applied to assess four quality grades of Daqu samples ("Excellent+", "Excellent", "Grade I", and "Grade II") determined by the Check-All-That-Apply (CATA) method.
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