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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS) --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes

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• Reference Manager
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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation