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    The effect of a 14-day Gymnema sylvestre intervention to reduce sugar intake in people self-identifying with a sweet tooth
    (Elsevier Ltd, 2025-01-28) Hsiao WH; Kruger R; Diako C; Nelson I; Stice E; Ali A
    Gymnema sylvestre (GS) contains gymnemic acids which can reversibly suppress sweet taste responses. This randomised crossover study aimed to investigate whether supplemental GS use can reduce sugar cravings, sweet food desire and consumption among adults that identify as high sweet food consumers (having a ‘sweet tooth’). Participants were told three different mints were trialled to avoid bias. On day zero, 32 healthy participants underwent baseline sensory testing for sweet taste perception using the placebo mint (PLAC). Participants were then randomised into the two intervention groups. On day 15 and 30, participants underwent further sensory testing using the GS mints, before embarking on each 14-day intervention using the GS mints, using either a systematic (at 3 specified times/day; SYS) or ad libitum (up to 6 mints/day at times of their choosing; AD-LIB) regimen, as assigned. On day 30, participants swapped over to the other intervention (using the other regimen), completing final data collection in day 45. At all visits participants completed questionnaires (food frequency questionnaire, beverage questionnaire and cravings questionnaire), anthropometric measures, and sensory testing. Sensory testing was not required for day 45. The AD-LIB condition reduced daily sugar-sweetened beverages (SSB) intake by 42% relative to PLAC (p = 0.015) and reduced overall sugar cravings by 28% relative to PLAC (p = 0.045). Both AD-LIB and SYS reduced pleasantness ratings (p < 0.005) and desire (p = 0.005) for more chocolate. Using GS with an ad libitum regimen reduced sugar cravings and changed sweet food desire and consumption in people identifying as having a sweet tooth.
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    Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
    (Elsevier BV, amsterdam, 2024-12) Chen A; Lim AJ; Lin JWX; Oh G; Teo PS; Bowie D; Deb-Choudhury S; Samuelsson LM; Chan JCY; Ng SB; Foster M; Giezenaar C; Hort J
    Edible seaweeds are gaining global popularity as nutritious and sustainable food sources, extending beyond Asian into Western diets. To investigate consumer perception and acceptance of high seaweed content foods, two novel products, seaweed dumplings and pasta, were developed using the mixture of Ulva spp. and Undaria pinnatifida as a primary ingredient. Consumer evaluations were conducted in New Zealand (NZ, n = 157) and Singapore (SG, n = 176). Results showed low overall liking and willingness to purchase for both products in each country, though NZ consumers rated them more positively in terms of liking, healthiness and sustainability than SG consumers. Willingness to purchase was positively correlated with ratings of liking, healthiness, and sustainability. Emotional responses differed by country and product, with more NZ participants reporting positive emotions (e.g., pleased, happy, hopeful and loving) and dumplings evoking more activate emotions (e.g., energetic, shocked and amazed). Umami taste enhanced overall liking in both countries, while slimy texture (NZ) and fish-like flavour (SG) decreased overall liking. These results underscore the current challenges in consumer acceptance of high seaweed content novel foods, but also highlight cross-cultural differences that can guide the development of seaweed-based foods in global markets.
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    Consumer emotional engagement with plant-based meat alternatives : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū, New Zealand
    (Massey University, 2024) Orr, Rebekah Eleanor
    Plant-based meat alternatives (PBMAs) can support consumers in reducing meat consumption without having to drastically change the way they eat. However, consumer uptake of PBMAs is low highlighting the need for a better understanding of the drivers of PBMA acceptance. The research presented in this thesis aimed to do this by leveraging two innovative techniques in sensory consumer research: measuring emotional response and using digital immersive environments (digital-IEs). As no emotion lexicon had been published for plant-based patties (PB-patties) or PBMAs in general before this work, an emotional lexicon specific to comparing meat and PB-patties was created. Taking a unique approach, participants were immersed (using digital-IEs) in two relevant burger-eating scenarios to evoke key emotions associated with plant-based patty (PB-patty) consumption in realistic scenarios. Different age and diet groups were included in the lexicon development process to ensure it was inclusive of the range of emotions that could potentially be experienced by end-users. The lexicon included emotions not found in generic lexicons, highlighting the value of a product-specific lexicon for gaining deeper insights. Many emotions were negatively classified, such as ‘deceived’, ‘disappointed’, and ‘anxious’, while others were positively classified, including ‘amazed’ and ‘hopeful’. The lexicon was applied with meat-eating consumers to emotionally profile a variety of commercially available meat and plant-based patties, alongside measures of liking, sensory attributes, and perceived similarity to a beef patty. Findings revealed that PB-patties closely resembling beef were the most appealing to meat eaters, receiving high liking scores and evoking positive emotional responses, sometimes comparable to those elicited by the beef patty. In contrast, patties that did not mimic meat characteristics were generally disliked and evoked negative emotional responses. These results indicate that PB-patties lacking meat-like characteristics require significant product development to gain acceptance among meat-eating consumers. The lexicon was also applied to investigate the impact of eating scenarios created using digital-IEs, and accompanying foods, on emotional response, as well as liking, towards plant-based meatball alternatives (PB-meatballs). Serving two PB-meatballs with a well-liked sauce significantly increased both liking and positive emotional response. Additionally, consuming PB-meatballs in an appropriate home environment improved liking for one product and enhanced positive emotional responses toward both. These findings emphasised the importance of considering contextual factors in future research on PBMAs to better understand how they would perform in real-life eating situations. This research provided an emotion lexicon that researchers and food manufacturers can apply to better understand consumer emotional responses to PBMAs. It identified sensory attributes driving liking and positive emotional responses such as a strong beef flavour and juicy texture, as well as those that drive disliking and negative emotional responses including a beany flavour and pasty/doughy texture, providing a guide for improved PBMA product development. Furthermore, the research demonstrated that consumer acceptance of PBMAs can be improved when served with other meal components and consumed in a contextually appropriate environment, which has implications for how PBMAs are evaluated in the field. Notably, this research showcased the potential of digital-IEs as a tool for gaining insights into consumer responses in settings that are more representative of ‘real-life’ eating scenarios than traditional sensory testing facilities (i.e. sensory booths).
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    The multimodality of creaminess perception : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū Campus, Palmerston North, New Zealand. EMBARGOED until 21 August 2026.
    (Massey University, 2024-02-28) Fisher, Emily Claire
    Creaminess is a complex sensory sensation that drives consumer acceptability of milk. To date, creaminess research has focused on instrumental and compositional measures overlooking the critical consumer perspective. This research took a consumer-led approach to unlock new insights into the underlying sensory attributes driving consumer creaminess perception using perceptual modelling. Robust sensory data, from a trained panel, was combined with consumer approaches for accurate modelling. Initially, attributes and modalities perceived to drive milk creaminess were identified through discussion with consumers representative of two key dairy markets, China and New Zealand (NZ). Subsequently, a milk sample set (n=32) was developed, and an expert panel trained to profile the samples based on attributes identified by consumers. A novel methodological investigation, on the impact of panel training with Polarised Sensory Positioning (PSP) of the sample set, was also explored. Focusing on NZ consumers, participants (n=117) evaluated creaminess and liking perception of the milk samples. Critically, regression modelling was employed to identify key attributes driving creaminess perception based on expert panel data. Several novel findings were discovered. Drivers of creaminess differed to some degree between NZ and Chinese consumers indicating cultural differences across markets. Trained panel sensory data revealed multicollinearity between attributes measured to describe the sample set. Modelling approaches were able to identify key attributes required to predict creaminess. New findings that training has little impact on PSP outcomes was also ascertained. Pertinently combining four attributes, across different modalities, in an Elastic net regression model (‘yellow’, ‘watery’ flavour, ‘in-mouth thickness’ and ‘astringency’) successfully predicted creaminess (R2=0.9514), however these attributes were highly correlated with others retained in a PLS model. Each model had its relative merits. Of further note, consumer creaminess response was highly variable and cluster analysis revealed two different consumer segments with perception impacted by sensitivity to certain attributes: ‘green tinge’, ‘cardboard’, ‘salty’, ‘cooked’, ‘fat separation’, ‘grassy’, ‘buttery’, ‘melting’, ‘cream’ aroma, ‘smoothness’, and ‘astringent’. This research revealed new understanding concerning perceptual attributes contributing to consumer creaminess perception and provided clearer targets for the dairy industry to ensure milk creaminess levels align to consumer expectations and related commercial gain.
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    Peptide fingerprinting and predictive modelling of fermented milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North Campus, New Zealand
    (Massey University, 2021) Murphy, Fionnuala
    Fermented milk products are valued by consumers and the food industry for their nutritional properties, pleasant taste, and texture. Consumer demands and expectations for such products are constantly changing. Understanding how consumers perceive the sensory characteristics of food and the relationship these characteristics have with the chemical components of food can provide insight that can enable food researchers and manufacturers to develop food products that are tailored to provide enhanced sensory qualities. Establishing techniques that allow for in-silico prediction or correlation of sensory qualities can enable a more rapid approach that would aim to enable researchers to meet the demands of consumers. This research firstly explored mass spectrometric techniques for the rapid fingerprinting of milk and fermented milk products, using Matrix-Assisted Laser Desorption Ionisation - Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and Rapid Evaporative Ionisation Mass Spectrometry (REIMS), two technologies that require minimal sample preparation and can rapidly generate a fingerprint of a food’s chemical components. Peptide fingerprints obtained by MALDI-TOF MS and analysed by principal component analysis were effective at discriminating the two fermented milk and milk samples. Supervised discrimination of low molecular weight fingerprints obtained via REIMS and MALDI-TOF MS proved less effective but demonstrated some potential and could be used alongside other analyses in future studies. These techniques were explored with a view to establishing a technique that could provide rapid insights into a food’s chemical composition, and which could also effectively discriminate the chemical components of the product. Such techniques could be used for rapid screening of products and can provide insight into the chemical components that are driving the variation in different products, which may be reflective of the differences in sensory characteristics. Next, peptide fingerprinting and predictive modelling were investigated in milk fermented with various bacterial combinations, including probiotic cultures. Fingerprinting was performed on samples collected at each hour of fermentation. Predictive modelling techniques, using both regression and classification approaches, were trialled in order to predict the change in signal intensity throughout fermentation. This aimed to understand if peptides could be predicted throughout fermentation, with a view to enable the targeted prediction of desirable peptides, or other relevant components, which may impart favourable sensory qualities in the final product. Regression techniques were somewhat effective for predicting the signal intensity of individual m/z ions throughout fermentation. Most of the ions did not follow a linear relationship, and, as such, a multiple linear regression model was unable to model most of the ions. Using a generalised additive model, a non-linear approach, improved the performance in most cases and could predict the signal intensity of individual ions throughout fermentation. However, the model was unable to correctly predict all cases. Classification techniques were effective for predicting the general direction of the signal intensity between start and end fermentation times. Five classification techniques were trialled, with each model providing accurate predictions for the increase or decrease of signal intensity between early and late fermentation times. Lastly, consumer panellists were recruited to evaluate the change in important sensory characteristics throughout the fermentation of milk prepared using two different starter cultures. This aimed to understand if consumer responses to such products could be correlated with instrumental analysis, in order to predict the consumer responses from instrumental data. Consumers perceived significant differences in bitterness and flavour intensity between fermented milk samples at different fermentation time points. There were significant correlations between peptide fingerprints and the consumer rankings for the sensory attributes in each fermented milk product. XGBoost regression could predict consumer responses with reasonable accuracy. This thesis explored the fermentation of milk using specific bacteria and fermentation processes. To validate this work, further products could be explored, in addition to different processing parameters. Furthermore, a more in-depth analysis of the chemical components of the products could be investigated and analysed with additional sensory evaluation to further explore and confirm the findings.
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    Evaluating temporal multiple sip approaches to characterise product experience : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North Campus, New Zealand
    (Massey University, 2021) Weerawarna N. R. P., Maheeka
    As consumers become ever more demanding, methods that capture detailed insights into consumer product experiences are much needed. Adapting temporal sensory and affective measures to cater this demand beyond single time points and small sample sizes is one such approach, and of a recent interest in the sensory and consumer science research area. Firstly, this research compared single and multiple sip sensory approaches using static and time-dependent sensory methodologies with an expert panel. Multiple sip evaluations were designed to represent the consumption of a whole product serving, in this case vanilla milkshakes. Generalised linear models with Analysis of Deviance were employed as a novel approach to analyse naturally correlated temporal data. Additionally, the impact of milkshake sipping method and panel type on multiple sip temporal profiles of the milkshakes was investigated. In addition, temporal methods were adapted to investigate consumer affective responses, both hedonic and emotional response, over multiple sips. Temporal drivers of product acceptance and rejection were identified in analyses combining sensory and affective data. Finally, the impact of individual differences in sweet liker and PROP (6-n-propylthiouracil) taste phenotypes across multiple sip temporal emotion profiles of the milkshakes was investigated. Multiple sip evaluation of both static and temporal methods (Temporal check all that apply (TCATA) and Temporal dominance of sensation (TDS)) provided further discrimination of products than on a single sip of milkshakes. The use of static and temporal methods as complementary approaches, rather than as alternatives, was valuable in obtaining holistic temporal profiles of products. Specifically, the use of generalised linear models and Analysis of Deviance allowed to investigate the dynamics of within-sip and between sip which was a novel addition to the knowledge of temporal data analysis. However, temporal sensory product profiles varied depending by sipping method and emphasised the importance of adapting product evaluation protocols based on intended consumption methods of the beverages. Moreover, temporal sensory profiles were affected by panel type, i.e. experts or consumers, and the insights obtained from the two panel types were not interchangeable. Using expert panels, even on multiple sip evaluations did not provide closer insights into actual consumer product experience. The research highlighted that choice of panel type needs to be aligned with any respective project objectives. Temporal sensory responses of consumers were associated with temporal liking and emotions over multiple sips. Furthermore, dominant emotions reported depended on sweet liker status and PROP taster status. The research findings highlighted the importance of investigating temporal affective responses, i.e. both liking and emotions, and individual differences alongside temporal sensory responses in consumer research to obtain closer insight into actual product experience. Generally, findings were attribute and product specific and hence wider research using additional products and different food matrices are required to validate the findings. Overall, the research outcomes emphasised the importance of multiple sip sensory evaluations to represent the consumption of whole product servings, using appropriate sipping methods, and panels. Investigating the affective responses and individual differences were important to capture different insights according to respective project objectives.
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    Exploring the link between sweet taste and fat (creaminess) perception, dietary intake and metabolic health in women : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Nutritional Sciences at Massey University, Auckland, New Zealand
    (Massey University, 2019) Jayasinghe, Shakeela Nathalia
    Taste perception plays an important role in dietary choice and intake. There is a significant link between the current obesogenic food environment of ubiquitously available, highly palatable, sugar- and fat-rich foods and adverse metabolic health outcomes. Therefore, it is important to understand the nature of the link between sweet and fat taste perception and dietary intake. Using a multi-disciplinary approach employing sensory science, dietary assessment methods and metabolic health and endocrine analyses, this thesis investigated the relationship between sweet taste and fat (creaminess) perception, dietary intake and metabolic health in women to understand factors contributing or leading to obesity. The experimental study in Chapter 3 investigated the relationship between four different psychophysical measurements of sweet taste perception and explored which measurements of sweet taste perception relate to sweet food intake. An interesting finding of this chapter was the dose-dependent change in the relationship between sweet taste intensity and hedonic liking, which illustrated that sweet hedonic liking was dependent on the magnitude of sweetness experienced. Importantly, this experimental study showed for the first time a clear dose-dependent link between a lower perceived sweet taste intensity and higher sweet hedonic liking and increased intakes of total energy and carbohydrate (starch, total sugar). Chapter 4 assessed whether sweet taste and fat (creaminess) perception differ across ethnic groups with known differences in metabolic disease and obesity risk (New Zealand European, Māori, Pacific) and across body composition groups based on body mass index and body fat. Furthermore, this chapter explored whether there is a link between taste perception and metabolic and endocrine biomarkers associated with adiposity and appetite. The overall findings showed no significant differences in sweet taste and fat (creaminess) perception between ethnic groups or body composition groups. Further, no robust links between sweet taste and fat (creaminess) perception and metabolic and endocrine biomarkers were found. The study described in Chapter 5 explored the links between dietary patterns, body composition, macronutrient intakes and metabolic and endocrine biomarkers of adiposity and appetite. Higher intakes of the ‘refined and processed’ dietary pattern was linked with higher total energy and percentage carbohydrate (starch, total sugar) intakes and higher body composition measurements (e.g., body mass index, body fat). Furthermore, higher intakes of the ‘refined and processed’ dietary pattern was linked with higher circulating levels of leptin and insulin and lower levels of ghrelin. Together these findings indicated a diet-induced metabolic dysregulation in women with higher intakes of the ‘refined and processed’ dietary pattern. The research study in Chapter 6 investigated whether body composition, dietary intake and metabolic and endocrine biomarkers differ between women with distinct patterns of sweet and fat (creaminess) hedonic liking. The overall results showed that higher hedonic liking for sweet and fat tastes are linked with increased intakes of sweet and fatty tasting food groups and dietary patterns such as the ‘refined and processed’ and ‘fats and meat’ patterns. Taken together, the experimental studies described in this thesis provide evidence in support of a clear link between sweet taste and fat (creaminess) perception and dietary intake, particularly the intake of foods and dietary patterns characteristic of an individual’s taste phenotype. We also found that sweet taste and fat (creaminess) perceptions were not directly linked with body composition, metabolic biomarkers or endocrine regulators in this group of healthy, pre-menopausal women. Furthermore, higher intakes of the ‘refined and processed’ dietary pattern highlighted a pathway to obesity which appears to be mediated by changes in body composition and key endocrine regulators.
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    Characterisation of vanilla extracts based on sensory properties and chemical composition : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand
    (Massey University, 2018) McCormick, Dayna
    Although vanilla is one of the most commonly used flavourings in the world, there is only limited information available about its flavour and chemical composition. The aims of this research were to use sensory analysis and chemical composition analysis to characterise vanilla extracts produced from beans from different regions and to investigate correlations between sensory data and chemical composition of the vanilla extracts. Other aims were to investigate the effect of solvent extraction, concentration of extracts and the combination of vanilla and fat or sugar on the sensory profile of vanilla extracts and formulated matrices. The vanilla extracts (ethanol or glycerol based), either commercial or laboratory extracted samples using vanilla beans sourced from India, Madagascar, Papua New Guinea, Tonga and Uganda, were characterised for aroma and flavour by a sensory panel trained. The panel found that the aroma and flavour of vanilla extracts varied depending on both the growing region and the solvent or solvent concentration used for flavour extraction.--Shortened abstract
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    The use of facial hedonic measurements to explore relationships between food structure, oral processing and acceptability : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy, completed at the School of Psychology at Massey University (Albany campus), New Zealand
    (Massey University, 2017) Li, Bei
    Hedonic responses to food should vary over time because flavour perception during oral processing is dynamic. Hedonic liking scales and temporal drivers of liking (TDL) are frequently used to assess food acceptability during product development and evaluation. These tools are only able to provide an assessment of liking at a static time point and they are also interruptive of normal food behaviours. To overcome these limitations, this thesis assesses dynamic affective responses to imagery stimuli and tastant stimuli using facial electromyography as a psychophysiological measurement (EMG) (Chapter 3.3 and 4.4). Facial muscles that are used to display negative affect (M. Corrugator supercilii and M. levator), a muscle that is active when smiling (M. zygomaticus major) and a muscle that is active when chewing (M. masseter) were all recorded using facial EMG. Additionally, multi-level modelling (MLM) was used to predict the hedonic liking ratings to these stimuli (Chapter 5.3.3). This direct measure revealed that dynamic affective responses were able to be discriminated using facial EMG. Strong activity in corrugator and levator muscles was evoked by disliked stimuli, whereas for liked stimuli only the zygomaticus muscle increased in activity. From the multi-level modelling results, hedonic liking ratings were able to be predicted using facial muscle activity. Importantly, hedonic liking ratings were able to be predicted using muscle data at the beginning and the end of the tasting (Chapter 4.4). These experiments confirm that facial EMG is not only able to assess dynamic affective responses to foods, but also that facial muscle activity can predict hedonic liking ratings.
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    The acquisition of knowledge from multiple experts in the domain of sensory evaluation panel training : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Social Science (Computer Science) at Massey University, New Zealand
    (Massey University, 1994) Ewing-Jarvie, Simon
    Knowledge acquisition is the elicitation and representation of human expertise and is one of the first steps taken in constructing an expert system. It has often been cited as the 'bottleneck' in expert systems development due to the labour intensive processes needed to deal with the expert human. Various researchers have proposed methodologies for improving both the accuracy and the productivity of the process. This has ranged from manual to automated methods as well as examining what the expert might be thinking during a study of the conscious activity. This research has focused on the issues involved in the manual elicitation of knowledge using multiple experts in the same domain. It utilises the transcripts of semi-structured interviews and discourse analysis techniques to construct the domain layer of a knowledge base, employing the KADS methodology. The findings highlight the importance of the relationship between the knowledge engineer, organisation and the human experts. Issues such as motivation, organisational commitment and communication skills feature as key indicators of the likely success of an expert system development project. While automated acquisition assists with productivity, it works against the development of relationships within the project team and the trade-off must be carefully considered by the project manager.