Nakitto, Mariam Johanningsmeier, Suzanne D Moyo, Mukani Bugaud, Christophe de Kock, Henriette Dahdouh, Layal Forestier-Chiron, Nelly Ricci, Julien Khakasa, Elizabeth Ssali, Reuben T
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Published in
Food quality and preference
Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critic...
Meiselman, Herbert L
Published in
Food quality and preference
This commentary discusses papers dealing with responses to the first phase of the Covid-19 pandemic in Spring 2020. The papers focus on healthy eating and drinking, with less emphasis on unhealthy eating and drinking and resulting weight gain. This helps us to understand the initial eating responses to stress. The multi-cultural data collected befo...
Ammann, Jeanine Ritzel, Christian El Benni, Nadja
Published in
Food quality and preference
The COVID-19 pandemic has affected all aspects of our everyday lives. To investigate these behaviour changes, an online survey was conducted with 1'028 individuals (51% female) in Switzerland between June and July 2020. The questions referred in particular to the lockdown in spring 2020. We put specific focus on the pandemic's impact on health-rela...
Costa, Marcela Larissa Costa, Maycon George Oliveira de Souza, Márcia Ferreira Cândido da Silva, Danielle Góes Dos Santos Vieira, Diva Aliete Mendes-Netto, Raquel Simões
Published in
Food quality and preference
The objective of this study was to analyze the factors associated with Cognitive Restraint, Emotional Eating, and Uncontrolled Eating behaviors with perceptions of life habits, body image, eating habits, and food consumption during the COVID-19 pandemic. Sociodemographic data, eating behavior, perceptions about life and eating habits, body image, a...
Albiol Tapia, Marta Lee, Soo-Yeun
Published in
Food quality and preference
In the context of the COVID-19 pandemic, it has become challenging for sensory scientists to conduct in-person sensory tests, particularly large central location tests. Sensory literature comparing central location and home use tests shows no clear consensus about how each methodology affects sample ratings and panelist engagement. Research on inst...
Piochi, Maria Buonocore, Federica Spampani, Francesco Torri, Luisa
Published in
Food quality and preference
Italy was the first European country struck by the COVID-19 epidemic and experienced a national lockdown. This study explored the effect of lockdown on the perception of any meals prepared and/or conducted at home (home meals) and investigated which variables played a role in this. A group of Italians (n = 3,060) not suspected/diagnosed as having C...
Sheen, Florence Tan, Vicki Lim, Amanda JiaYing Haldar, Sumanto Sengupta, Sharmila Allen, David Somani, Jyoti Chen, Hui Yee Tambyah, Paul Forde, Ciarán G
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Published in
Food quality and preference
Sudden loss of smell and/or taste has been identified as an early symptom of SARS-CoV-2 2019 (COVID-19) infection, and presents an effective target for prompt self-isolation and reducing community spread. The current study sought to develop and test a novel, rapid, self-administered test to objectively measure smell and taste losses associated with...
Weir, Elisabeth M Reed, Danielle R Pepino, M Yanina Veldhuizen, Maria G Hayes, John E
Published in
Food quality and preference
In March 2020, the Global Consortium of Chemosensory Research (GCCR) was founded by chemosensory researchers to address emerging reports of unusual smell and taste dysfunction arising from the SARS-CoV-2 pandemic. Over the next year, the GCCR used a highly collaborative model, along with contemporary Open Science practices, to produce multiple high...
Zhang, Ting Chen, Jing Grunert, Klaus G
Published in
Food quality and preference
The outbreak of the coronavirus pandemic (Covid-19) has profoundly affected the food systems, leading to consumer concerns about the lack of reliability and safety of global foods and a growing trend towards consuming local foods. Consumers have formed multicultural identities, such as global identity and local identity, under the influences of glo...
Lamy, Elsa Viegas, Claudia Rocha, Ada Raquel Lucas, Maria Tavares, Sofia Capela e Silva, Fernando Guedes, David Laureati, Monica Zian, Zeineb Salles Machado, Alessandra
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Published in
Food Quality and Preference
The COVID-19 pandemic resulted in severe, unprecedented changes affecting the world population. Restrictions in mobility, social distancing measures, and the persistent social alarm, during the first period of pandemic, resulted in dramatic lifestyle changes and affected physical and psychological wellbeing on a global scale. An international resea...
