Initiating Sensory Science Research in Space Conditions—Current Practices and Future Perspectives

Space exploration continues to drive technological and scientific advancements, benefiting both space and Earth. Thisexpanding sector, including commercial space stations, deep-space missions, and space tourism, presents unique challenges andopportunities for food researchers. A critical issue is the limited understanding of how space conditions such as microgravity,isolation, and confinement affect sensory perception, impacting astronauts’ nutritional intake and psychological well-being. Thisreview based on a structured literature search strategy integrates existing data on flavor perception during spaceflight missions(n = 16), identifying sensory changes, altered flavor preferences, and cravings linked to space-related stressors. 

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?

Introducing underutilized legumes as plant-based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exhibit off-flavors and aromas, causing negative consumer perceptions. 

https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70265

Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

The perceived environmental sustainability of organic food products is often offset by consumer sensory preferences, yet a quantitative understanding of these preferences remains elusive. This paper evaluated how consumer sensory perception of processed meats is influenced by different curing ingredient types. It found from a three-year longitudinal sensory panel analysis of non-incentivized consumers’ opinions on widely consumed processed meats that retronasal aroma, specifically non-meat aftertastes, critically determines consumer purchase intent between organic and conventional formulations.