Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina) by Matthew A. Achaglinkame, Eric Owusu-Mensah, Abena A. Boakye, Ibok Oduro

“…The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. …”
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Physicochemical analysis and application of sardinella fimbriata-derived hydroxyapatite in toothpaste formulations by Ayub Irmadani Anwar, Muhammad Ruslin, Erni Marlina, H Hasanuddin

“…The XRD of the natural fish bone hydroxyapatite compound has a crystallinity of 82.9%. The average hedonic test liked each toothpaste formula, but the F3 formula was preferred in color, aroma, taste, and texture. …”
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Organoleptic properties and neuroimaging response on the perception of edible gels by Jakub Berčík, Vladimír Vietoris, Melina Korčok, Adriana Rusková, Ján Durec, Katarína Neomániová

“…The energy gels were evaluated using acceptance testing, involving 75 seniors who evaluated important organoleptic attributes by a combination of hedonic and intensity scales. The same consumer panel then profiled the gels using the Temporal Dominance of Sensations (TDS) technique. …”
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Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid by Geethi Pamunuwa, Harshika Nilakshi, Gagani Rajapaksha, Farrah Shakoor, Desiree Nedra Karunaratne

“…In this study, sensory evaluation of the RTS beverages was carried out through both ranking tests and acceptance tests using a five-point hedonic scale. The sensory panel showed the highest preference to pineapple RTS with incorporated encapsulated folic acid at a quantity of its recommended daily intake (400 µg/200 mL) before heat treatment. …”
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Characterising the extent and nature of digital food and beverage marketing in Singapore: a descriptive study by Xin Hui Chua, Clare Whitton, Stefanie Vandevijvere, Bridget Kelly, Rob M van Dam, Salome A Rebello

“…Key marketing techniques emphasised non-health attributes, for example, hedonic or convenience attributes (85 % of advertisements). …”
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Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus... by Miftakhur Rohmah, Bernatal Saragih, Nur Amaliah, Rimbawan Apriadi, Anton Rahmadi

“…The five seasoning formulas combine 30–70% flavored mushroom powder and 30–70% mandai cempedak powder with control of commercial mushroom powder and pure mandai powder. Hedonic quality assessment on seasoning samples of flavored mushroom powder and mandai cempedak powder played a more critical role in the acceptance of the final product, with a slightly reddish yellow color tendency with a paleness level of around 66–67%. …”
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User Acceptance of a Home Robotic Assistant for Individuals With Physical Disabilities: Explorative Qualitative Study by Linda Sørensen, Dag Tomas Sagen Johannesen, Helinä Melkas, Hege Mari Johnsen

“…They shared their perceptions across 7 acceptance concepts: hedonic attitudes, utilitarian attitudes, personal norms, social norms, control beliefs, facilitating conditions, and intention to use. …”
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Driving sustainable energy transition: Understanding residential rooftop solar photovoltaic adoption in Malaysia through a behavioural analysis by Sook-Theng Lam, Kian-Meng Yap, Keat-Hoe Yeoh

“…Social Influence (SI, β = −0.111, p = 0.165), Effort Expectancy (EE, β = −0.098, p = 0.266) and Hedonic Motivation (HM, β = 0.082, p = 0.167) were statistically insignificant. …”
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Development of New Chip Products from Brewer’s Spent Grain by Reann Garrett, Danielle Bellmer, William McGlynn, Patricia Rayas-Duarte

“…An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. …”
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Cluster analysis of potential autonomous vehicle (AV) adopters in Indonesia’s new capital by Eko Agus Prasetio, Dita Novizayanti, Aghnia Nadhira Aliya Putri

“…Cluster 4 (18%) values emotional safety, perceived enjoyment, and usefulness, with the least influence from mass media, social media, and hedonic motivation. Based on this clustering, we suggest staging strategies focusing on building trust and safety, enhancing positive perceptions through targeted marketing, leveraging social influence to broaden adoption, and sustaining enthusiasm with simplified approaches and incentives. …”
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Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution by Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah

“…Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. …”
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ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR by Nezly Nurlia Putri, Nia Ariani Putri, Rahma Hariyanti

“…Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. …”
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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

“…Maximum liking score of (3.3 ± 1.6) (out of 6 on a 7-point hedonic scale) was obtained when the powder-to-water ratio was 1:5 (m/m), the grind size was 8, the brewing water temperature was 92 ℃, and the brewing time was 6 min. …”
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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

“…Consumer acceptance was evaluated by the scaling method using a five-point mimic hedonic scale. Triacylglycerols (TAG) and fatty acids (FA) composition was assayed in fats extracted from the designed bars (fresh and stored) by gas chromatography. …”
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Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality by Mohamed Ali Bouaziz, Brahim Bchir, Tayssir Ben Salah, Abir Mokni, Hajer Ben Hlima, Slim Smaoui, Hamadi Attia, Souhail Besbes

“…IFC addition into turkey burgers was also instrumentally investigated by color (L∗, a∗, and b∗) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. …”
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Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil by Omolola Soji-Omoniwa, Omolade Bosede Olugbenga, Phoebe Adedamola Adewuyi, Olatunji Peter Ajao, Daniel Olasunkanmi Awe, Pelumi Zecharaiah Olawale, Khadijah Adedolapo Badmos, Jubril Akinpelumi Omotosho

“…Physicochemical parameters of fish viscera oil, proximate analysis and sensory evaluation using a 9-point hedonic scale was carried out on the formulated biscuits. …”
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Value-Added Zobo Drink with Date Juice by Prince C. Ojileh, Queency N. Okechukwu

“…The samples underwent proximate and physicochemical analyses, as well as a sensory assessment on a nine-point hedonic scale. The physicochemical analysis showed that Sample ZD50 with the 50:50 ratio had the highest pH (3.5) and sugar content (9.5°Bx) while the control sample had the lowest pH (2.5) and sugar content (0.9°Bx), with all samples showing significant (p ≥ 0.05) differences. …”
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

“…Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. …”
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Cannabinoid type-1 receptors in CaMKII neurons drive impulsivity in pathological eating behavior by Elena Martin-Garcia, Laura Domingo-Rodriguez, Beat Lutz, Rafael Maldonado, Inigo Ruiz de Azua

“…This study aims at elucidating the role of the endocannabinoid system in energy accumulation and hedonic feeding. Methods: We applied a genetic strategy to reconstitute cannabinoid type-1 receptor (CB1) expression at functional levels specifically in CaMKII+ neurons (CaMKII-CB1-RS) and adipocytes (Ati-CB1-RS), respectively, in a CB1 deficient background. …”
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Analisis Adopsi Pengguna Kelompok Usia Muda pada Integrasi Layanan Pembayaran Gopay di Aplikasi Tokopedia Menggunakan Model UTAUT2 & TTF by Hanifa Putri Rahima, Buce Trias Hanggara, Widhy Hayuhardhika Nugraha Putra

“…The research findings indicate that task technology fit, hedonic motivation, price value, performance expectancy, and habit significantly influence user intention. …”
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