Tempered chocolate was hardened on surfaces of differing glosses, including polypropylene transfer sheets, Plexiglas®, marble, textured polyethylene, 180 grit sandpaper, and 400 grit sandpaper. Lower gloss surfaces, such as the sandpapers and polyethylene induced lower gloss in the chocolates hardened on them compared with the high gloss polypropylene and Plexiglas®. There was a strong correlation between the gloss of the surface and the resulting gloss of the chocolate hardened on that surface. The topography of the surface was maintained on the hardened chocolate. Glossier chocolates were perceived to be of significantly higher value than less glossy samples, however the surface gloss had no significant effect on panelist’s liking, perceived sweetness, bitterness, and chocolate flavor intensity. These data suggest that molds can be created or manipulated to impart specific gloss and texture to chocolates to better express the artistic vision of the chocolatier.

The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.

This article presents a thematic analysis of Yelp.com users’ motivations to read and articulate user-generated reviews. This study’s purpose was to identify factors of usage, trust, influence, and contribution of restaurant reviews on Yelp.com. This study found that information search reduction and community membership were the greatest factors encouraging Yelp.com use. Respondents reported trusting Yelp.com due to the community aspects of the website and felt they were able to sort out biased reviews easily. Lastly, the primary reasons for contributing reviews to Yelp.com were altruistic in nature, for example, helping other users make good purchase decisions and rewarding good businesses.

The aim of this study was to substitute saccharose in culinary preparations—custard-filled profiteroles with chocolate topping, chocolate brownie, chocolate mousse, soft coconut candy, soft chocolate fudge, and diet condensed milk—using two types of sweetener, while observing the behavior and performance of these substances, highlighting the difficulties and other required modifications to ensure the acceptance of the final product. Recipes that produced satisfactory characteristics were analyzed by the affective acceptance test using the nine-point hedonic scale to rate specifics attributes. Preparations attaining 50% of scores greater than or equal to 7 were considered accepted. The preference test (Friedman) was applied to products in which both non-caloric sweeteners yielded satisfactory results. Results were analyzed using ANOVA and Tukey tests. The main differences observed in the modified recipes were reduced viscosity, lower yield, less creaminess, less rising, limited capacity to incorporate air, and lower intensity of color and sweetness. Nevertheless, these characteristics did not affect the acceptance of the preparations since the majority of preparations were well accepted by the tasters. No statistically significant difference in preference was detected. The substitution of saccharose by non-caloric sweeteners resulted in products with good acceptability.

The main objective of this study was to evaluate preadolescents’ preference for non-fat chocolate milk, sweetened with Stevia (Enliten®), sucrose, and/or Nutraflora®. Preadolescent middle school children participated in the study. A survey was carried out with the panelists about their chocolate milk preference, frequency of milk consumption, and choice. Products combined milk with sugar and Stevia, non-sugar-added [NSA] with Stevia, NSA with Stevia and Nutraflora®, Control 1 (20 g sugar), and Control 2 (28 g sugar) and were evaluated with a structured 7-point hedonic scale. In sum, children preferred chocolate milk with sweeter flavor.

Many consumers perceive aluminum cans to be an inferior product, claiming they can taste the difference between bottled and can beers. Therefore, many restaurants do not carry canned beers. This study investigated whether consumers could taste a difference between beer in aluminum cans and beer in glass bottles. A series of triangle tests was conducted with 125 untrained panelists sampling 14 different types of beer. Of the 14 different types of beer, 9 showed no significant differences. Significant differences were identified when testing wheat beer, suggesting possible chemical interactions due to different grain ingredients. The average consumer could not taste the difference between canned and bottled beers for the majority of beers tested. The results suggest that though consumers may be able to taste differences between packaging methods for several types of beer, these difference may still be acceptable. In addition, cans may be more cost effective, provide storage and shipping advantages, and are more environmentally friendly.

The United Nations estimates that the world will need additional seafood to sustain the growing population. Rising costs and concerns regarding food safety and environmental sustainability have encouraged reducing the use of marine-derived feedstuffs in aquaculture. The primary purpose of this project was to test for consumer acceptance of hybrid striped bass raised on a soy-maximized diet. The results showed that culinary professionals could not distinguish a difference between fish raised on traditional feeds versus soy-maximized feeds. Culinary professionals expressed an overall preference for fish fed the soy-maximized feeds. Results from this study suggest future marketing for fish raised on sustainable feeds.