Highlights The COVID-19 crisis was studied regarding food, using different information sources. Google searches regarding COVID-19 were analysed. The most-watched videos pretended to explain and provide advice for COVID-19. Frequency of Twitter words changed from stocking food to future uncertainty. During strict lockdown, Spanish consumers bought food items perceived as healthier.

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a b s t r a c tQuantitative descriptive analysis (QDA) is used to describe the nature and the intensity of sensory properties from a single evaluation of a product, whereas temporal dominance of sensation (TDS) is primarily used to identify dominant sensory properties over time. Previous studies with TDS have focused on model systems, but this is the first study to use a sequential approach, i.e. QDA then TDS in measuring sensory properties of a commercial product category, using the same set of trained assessors (n = 11). The main objectives of this study were to: (1) investigate the benefits of using a sequential approach of QDA and TDS and (2) to explore the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes. The present study has proposed an alternative way of determining the choice of attributes for TDS measurement based on data obtained from previous QDA studies, where available. Both methods indicated that the flavour profile was primarily influenced by the level of dilution and complexity of sample composition combined with blackcurrant juice content. In addition, artificial sweeteners were found to modify the quality of sweetness and could also contribute to bitter notes. Using QDA and TDS in tandem was shown to be more beneficial than each just on its own enabling a more complete sensory profile of the products.

16To explore the role of phenolic compounds in oral aroma release during wine tasting, 17 four rosé wines supplemented with three types of commercial phenolic extracts and a 18 control wine were evaluated. Wines were aromatized with a mixture of six target aroma 19 compounds. -In vivo oral aroma release was monitored in six volunteers at two different 20 times after wine rinsing, just after spitting of the wine (immediate release), and four 21 minutes later (prolonged release). To check the sensory meaning of these changes, 22 descriptive analysis using a trained panel (n=10) was also performed. Results showed a 23 strong individual effect on total oral aroma release at the two sampling points. After the 24 oral exposure to wines with phenolic extracts, a lower release of most target aroma 25 compounds was also determined. Lower intensity scores for some aroma attributes in 26 wines with phenolic extracts were found, showing a good agreement between the two 27 scientific approaches. 28 29