Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of ‘Hom Thong’ bananas and evaluating consumer acceptance and responses using electroencephalography (EEG)

Saengwong-ngam, Ravinun; Koomhin, Phanit; Songsamoe, Sumethee; Matan, Nirundorn; Matan, Narumol

doi:10.1007/s13197-021-05100-w

Cited by 6 publications

(2 citation statements)

References 33 publications

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“…Gender differences in brain response asymmetry, particularly in frontal, parietal, and occipital lobes, may explain varying results. Males often show right‐sided asymmetry, whereas females tend to display left‐sided asymmetry (Glicksohn et al., 2019; Saengwong‐Ngam et al., 2021). Additionally, females generally exhibit a superior sense of smell, especially for low‐concentration stimuli.…”

Section: Neuroimaging Technologies For Food Sensory and Consumer Rese...mentioning

confidence: 99%

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

Zhao,

Ye,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Food sensory evaluation mainly includes explicit and implicit measurement methods. Implicit measures of consumer perception are gaining significant attention in food sensory and consumer science as they provide effective, subconscious, objective analysis. A wide range of advanced technologies are now available for analyzing physiological and psychological responses, including facial analysis technology, neuroimaging technology, autonomic nervous system technology, and behavioral pattern measurement. However, researchers in the food field often lack systematic knowledge of these multidisciplinary technologies and struggle with interpreting their results. In order to bridge this gap, this review systematically describes the principles and highlights the applications in food sensory and consumer science of facial analysis technologies such as eye tracking, facial electromyography, and automatic facial expression analysis, as well as neuroimaging technologies like electroencephalography, magnetoencephalography, functional magnetic resonance imaging, and functional near‐infrared spectroscopy. Furthermore, we critically compare and discuss these advanced implicit techniques in the context of food sensory research and then accordingly propose prospects. Ultimately, we conclude that implicit measures should be complemented by traditional explicit measures to capture responses beyond preference. Facial analysis technologies offer a more objective reflection of sensory perception and attitudes toward food, whereas neuroimaging techniques provide valuable insight into the implicit physiological responses during food consumption. To enhance the interpretability and generalizability of implicit measurement results, further sensory studies are needed. Looking ahead, the combination of different methodological techniques in real‐life situations holds promise for consumer sensory science in the field of food research.

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Section: Neuroimaging Technologies For Food Sensory and Consumer Rese...mentioning

confidence: 99%

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

Zhao,

Ye,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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“…Tangerine oil (TO) can be extracted from citrus fruits and has a distinct flavour and contains various aliphatic aldehydes, esters, and ketones (Miyazaki et al 2012). Many studies have demonstrated that TO contains a phenolic compound, flavour, and an antimicrobial substance that is helpful in the inhibition of microbial activity, while also enhancing the flavour of food to make it acceptable to the consumer (Matan and Matan 2008;Saengwong-Ngam et al 2021). Therefore, the objective of this research was to study the effect of CM and CM+TO packaging on the quality of the Kluai Hom Thong banana, by investigating mould growth, bruising, colour, firmness, total soluble solid (TSS), titratable acidity (TA) and pH, during the transportation and storage as well as the potential of the packaging to be reused and its mode of action.…”

Section: Introductionmentioning

confidence: 99%

Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

Saengwong-ngam

Matan

2021

BioRes

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The objectives of this study were to investigate the effects of a plant-cushioning material containing tangerine oil in conserving the quality of a Kluai Hom Thong banana during transportation and storage. In addition, the reuse of the plant-cushioning material with and without tangerine oil for two, three, or four transportation and storage cycles was investigated. The results demonstrated that the plant-cushioning material with tangerine oil protected the Kluai Hom Thong banana from mould growth by 100% and it reduced the bruised areas on the banana peel by 80%. The tangerine oil vapour released from the plant-cushioning material might also affect the ripening of the banana, since the colour changed from green to yellow more quickly in the fruit that had been treated with tangerine oil compared to the control fruit. In addition, this intelligent cushioning material containing tangerine oil has great potential in reducing bruised areas, inhibiting mould and extending the quality of the banana during transportation and storage (14 days) for at least one time compared to the control (5 to 7 days). The reuse of the plant-cushioning material, at least up to four times with and without tangerine oil for the protection of the banana, showed great potential.

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A novel technique for inducing ripening and controlling fungal growth in green bananas using warm tangerine oil vapor and its possible modes of action

Saengwong-Ngam,

Matan

2024

Food Control

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Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of ‘Hom Thong’ bananas and evaluating consumer acceptance and responses using electroencephalography (EEG)

Cited by 6 publications

References 33 publications

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

A novel technique for inducing ripening and controlling fungal growth in green bananas using warm tangerine oil vapor and its possible modes of action

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