Tasting off-flavors: food science, sensory knowledge and the consumer sensorium

Butler, Ella

doi:10.1080/17458927.2017.1420028

Cited by 14 publications

(4 citation statements)

References 20 publications

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“…On the contrary, woody, chokeberry ID, astringency, bitterness and sourness were not appreciated flavors by consumers. As expected, the off‐flavor was not among the liked attributes(Butler, ).…”

Section: Resultssupporting

confidence: 71%

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Cano‐Lamadrid

Vázquez‐Araújo

Sánchez‐Rodríguez

et al. 2018

Journal of Food Science

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Consumers' preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers' insight to recommend the best drying methodology for pomegranate arils. With the aim of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers' responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid-phase microextraction and gas chromatography-mass spectrometry. Partial least square regression (PLS) results indicated that consumers overall liking was positively correlated with "pom ID", "sweet", and "fruity" attributes, and also volatile compounds of the esters family. Overall liking was negatively correlated with the "off-flavor" and "burnt" attributes, related to the furan compounds family. Penalty analysis indicated that the sample corresponding with the current commercial product needed improvement on the "pom ID", "fruity", and "sweetness" parameters. All the samples processed using the proposed new drying techniques were more liked than the commercial sample, highlighting a sample dried using pre-osmotic dehydration in Wonderful concentrate pomegranate juice.Practical Application: Consumers' preference is essential to improve processed food products quality, but small companies sometimes lack knowledge or tools to conduct consumer studies. The present study provides useful information to understand consumers' preferences of a healthy product such as pomegranate dehydrated arils. Also, the link of physicochemical and sensory tools is clearly described, providing information about possible sensory quality indicators.

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Section: Resultssupporting

confidence: 71%

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Cano‐Lamadrid

Vázquez‐Araújo

Sánchez‐Rodríguez

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

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“…There are various studies of the perfume industry (Muniesa and Trébuchet-Breitwiller 2010; Teil and Hennion 2004) that discuss the making of “the nose” as measuring instrument. These scholars have deliberately focused on body parts (though Butler [2018] is more expansive in other work) and how bodily instruments are crafted in testing and marketing practices. In this article, I take this line of inquiry in a different direction and look at the role of institutional educational environments, that is, universities, in the making of the sensing, measuring body.…”

Section: Introductionmentioning

confidence: 99%

Making Measuring Bodies

Harris

2021

Science, Technology, & Human Values

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Medicine is often criticized in science and technology studies (STS) for its dominating measuring practices. To date, the focus has been on two areas of “metric work”: health-care workers and metric infrastructures. In this article, I step back into the training of clinicians, which is important for understanding more about how practices of measurement are developed. I draw on ethnographic fieldwork in a Dutch medical school to look at how a ubiquitous and mundane tool––measuring tapes––is embodied by medical students as they learn to coordinate their sensory knowledge. In doing so, they create their own bodies as the standard or measure of things. Unpacking educational practices concerning this object, I suggest that tracing the making of measuring bodies offers new insights into medical metric work. This also speaks to the growing interest in STS in sensory science, where the body is fashioned as a measuring instrument. Specifically, two interrelated contributions build on and deepen STS scholarship: first, the article shows that learning is an embodied process of inner-scaffold making; second, it suggests that the numerical objectification of sensory knowing is not a calibration to “objectivity machines” but rather to oscillations between bodies and objects that involve sensory-numerical work.

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“…In taking perceptual practice as a key analytical framework for investigating engineering work, we draw on traditions in both science and technology studies (Alac̆, 2008; Baim, 2018; Daston and Galison, 2007; Latour, 1986; Lynch, 1985) and interaction analysis (Goodwin and Goodwin, 1996; Lindwall and Lymer, 2017; Stevens and Hall, 1998) that have argued for an approach to perception as a situated social practice rather than an individual biological fact. Defects are not natural, pre-given aspects of an environment or product; rather, defects emerge in relation to modes of what Stevens and Hall (1998) call ‘disciplined perception’, a term that draws attention both to the particular forms of perception that support claims to knowledge and expertise (Carr, 2010; Goodwin, 1994) as well as to the fact that these forms of perception are learned practices (Baim, 2018; Butler, 2018; Goodwin, 1997; Jasanoff, 1998; Vertesi, 2012). It was because engineers had learned particular ways of looking at and assessing steel products and production methods that certain perceptible phenomena became recognizable as defects.…”

mentioning

confidence: 99%

Sensing defects: Collaborative seeing in engineering work

2021

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This paper explores how professional engineers recognize and make sense of product defects in their everyday work. Such activities form a crucial, if often overlooked, part of professional engineering practice. By detecting, recognizing and repairing defects, engineers contribute to the creation of value and the optimization of production processes. Focusing on early-career engineers in an advanced steel mill in the United States, we demonstrate how learning specific ways of seeing and attending to defects take shape around the increasing automation of certain aspects of engineering work. Practices of sensing defects are embodied, necessitating disciplined eyes, ears, and hands, but they are also distributed across human and non-human actors. We argue that such an approach to technical work provides texture to the stark opposition between human and machine work that has emerged in debates around automation. Our approach to sensing defects suggests that such an opposition, with its focus on job loss or retention, misses the more nuanced ways in which humans and machines are conjoined in perceptual tasks. The effects of automation should be understood through such shifting configurations and the ways that they variously incorporate the perceptual practices of humans and machines.

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Tasting off-flavors: food science, sensory knowledge and the consumer sensorium

Cited by 14 publications

References 20 publications

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Making Measuring Bodies

Sensing defects: Collaborative seeing in engineering work

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