Damir Dennis Torrico

Damir Dennis Torrico
Lincoln University New Zealand · Department of Wine, Food and Molecular Biosciences

Doctor of Philosophy
Sensory sciences and consumer research Food science, product development and statistics

About

132
Publications
43,243
Reads
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1,573
Citations
Citations since 2016
109 Research Items
1463 Citations
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20162017201820192020202120220100200300400
20162017201820192020202120220100200300400
20162017201820192020202120220100200300400
Introduction
Damir Dennis Torrico currently works at the Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences at Lincoln University, New Zealand. Damir does research in Sensory and Consumers Sciences, Statistics and Food Sciences. Their current projects are 'Physiological and emotional responses of consumers' and 'Saltiness and bitterness perceptions in foods and beverages'.
Additional affiliations
July 2015 - May 2019
University of Melbourne
Position
  • Research Associate
Description
  • Research Fellow
January 2009 - July 2015
Louisiana State University
Position
  • Research Assistant

Publications

Publications (132)
Article
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white...
Article
Full-text available
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel...
Article
Expectations are pre-existing beliefs developed due to prior interactions with products. This study aimed to understand how expectations raised from different packaging materials (four textures x two font colours) affect the approach-based consumer behaviours. Participants evaluated tetra pack, pouch, glass and plastic bottles using white and orang...
Article
Dry ageing of mutton may enhance mutton's consumer appeal; however, consumer acceptance of mutton is heterogeneous. To identify which consumers prefer dry aged mutton, dry (DA) and wet aged mutton (WA) loin and topside were rated by consumers (n = 540) for tenderness, juiciness, liking of flavour and overall liking on a 0–100 scale. Two predictive...
Article
Full-text available
Temporal dominance of sensations (TDS) is a widely used method to assess dynamic sensory perception. While TDS has been studied more extensively with trained panels, there is growing interest in testing the method with consumers. However, little is known about how consumers interpret the notion of “dominance” to decide which attribute they should s...
Chapter
Food is subject to a variety of changes from the moment it is produced until it is consumed. During this period of time, food loose some of its desirable sensory characteristics, which can adversely affect their acceptance in the markets. Given this condition, evaluating the time to loss of those desirable sensory properties using sensory-based met...
Article
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and ove...
Article
This study aimed to develop novel gluten-free snacks from rice flour, cowpea and whey protein concentrate (WPC) enriched with bioactive and antioxidant properties. The effects of extrusion on bioactive compounds (sucrose-galactosyl oligosaccharides, insoluble dietary fibre, resistant starch, phytic acid, trypsin inhibitory activity), protein digest...
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Background Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and emotional response from participants, removing variability associated with self-reported responses. This study aimed to assess measure the physicochemical composition and consumers' emotional and physiological responses towards different c...
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This study aimed to evaluate the influence of origin information on Pinot Noir wine labels using eye-tracking and its associations with purchase intent, hedonic, and subconscious emotional responses. Two studies were carried out on untrained university staff and students within 20 – 60 years old. Study 1 was conducted to assess consumers (N = 55; 5...
Article
Consumers are seeking product's claims to make their daily food purchase decisions more informed. In this context, health claims can communicate to consumers about nutrient-specific health benefits. The objective of this research was to study the effect of health claims, in textual form, on consumers' acceptability, emotional responses, and purchas...
Article
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Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine per...
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Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase...
Book
This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological response...
Article
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New and emerging non-invasive digital tools, such as eye-tracking, facial expression and physio-logical biometrics, have been implemented to extract more objective sensory responses by panelists from packaging and, specifically, labels. However, integrating these technologies from different company providers and software for data acquisition and an...
Article
Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea : WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control...
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Sensory science is an evolving field that has been incorporating technologies from different disciplines. Sensory evaluation is very important for the food and beverage industries as it can provide applied insights regarding the reactions of consumers towards products. Traditional techniques such as discrimination, descriptive and affective tests h...
Article
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Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. N...
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Wine aroma is an important quality trait in wine influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, in-cluding the water status of grapevines, canopy management and the effects of climate change, such as increases in ambient temperature and drought. In this study,...
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Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. AR HoloLens headsets were used to set up two AR environments: (1) AR...
Article
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Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (-) vs. ECP with benef...
Article
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The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke tainted and non-smoke tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical mea...
Article
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This article reviews the concept of provenance from both contemporary and traditional aspects. The incorporation of indigenous meanings and conceptualizations of belonging into provenance are explored. First, we consider how the gradual transformation of marketplaces into market and consumer activism catalyzed the need for provenance. Guided by thi...
Article
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Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP (ECP−) and formulated with ECP+benefits (ECP+). CBWO− (CBWO presented with the “ECP−” claim), CBWO+...
Article
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Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer...
Article
Full-text available
Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 c...
Article
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Emotional responses elicited by foods are of great interest for new product developers and marketing professionals, as consumer acceptance proved to be linked to the emotions generated by the product in the consumers. An emotional measurement is generally considered an appropriate tool to differentiate between the products of similar nutritional va...
Article
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Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as "ashy", "burning rubber", and "smoked meats", resulting in wine that is unpalatable and hence unprofitable...
Article
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Abstract: The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The obj...
Article
This research aimed to explore the effects of animal welfare information on consumers’ hedonic and emotional responses towards milk. Two studies were conducted. For Study 1, participants (N = 101) were asked to fill out a questionnaire on attitudes towards animal welfare, in which a variety of factors including raising methods, quality of life, emo...
Article
Dry-ageing of sheepmeat is a novel application, and there is an opportunity to optimise process yields through the selection of appropriate animals and or carcases for dry-ageing. The effects of carcase characteristics and sheep breeding values (post-weaning and yearling; fat depth, muscling and weight) on yields from wet- and dry-aged sheepmeat we...
Article
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Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an unt...
Article
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The number and intensity of wildfires are increasing worldwide, thereby also raising the risk of smoke contamination of grapevine berries and the development of smoke taint in wine. This study aimed to develop five artificial neural network (ANN) models from berry, must, and wine samples obtained from grapevines with different levels of smoke expos...
Article
Eating is a multimodal sensory experience, affected by several variables, such as environment, contextual situations or culture. A limitation with traditional consumers testing is that isolated booth environments lack ecological validity and consumer’s engagement in forming perceptions. Virtual reality (VR) is an emerging method to simulate differe...
Article
Full-text available
Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due to climate change. When fires occur close to vineyards, this can result in grapevine smoke contamination, and subsequently, the development of smoke taint in wine. Currently, there are no in-field detection systems that growers can use to assess whe...
Article
BACKGROUND Lentil is an important nutritionally rich pulse crop in the world. Despite having a prominent role in human health and nutrition, it is very unfortunate that global lentil production is adversely limited by drought stress, causing a huge decline in yield and productivity. Drought stress can also affect the nutritional profile of seeds. S...
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Important wine quality traits such as sensory profile and color are the product of complex interactions between the soil, grapevine, the environment, management, and winemaking practices. Artificial Intelligence (AI) and specifically Machine Learning (ML) could offer powerful tools to assess these complex interactions and their patterns through sea...
Article
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Some chemical compounds, especially, alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type with two beers of each (spontaneous, bottom, and top). Chemometry and sensory analysis were pe...
Article
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Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolate types (milk, white, and dark) were evaluated und...
Article
Full-text available
Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and...
Article
BACKGROUND: There is an increasing demand for reduced-sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry-flavored yogurts. A consumer rejection threshold test and...
Article
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Coupling qualitative and quantitative consumer research methodologies enables the development of more holistic and comprehensive perspectives of consumer responses. In this study, consumer responses to beef and sheepmeat were investigated using a mixed method approach combining perceptual mapping (qualitative), and sensory (quantitative) methodolog...
Article
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Wine aroma profiles are determinant for the specific style and quality characteristics from final wines. These are dependent on the seasonality, mainly weather conditions, such as solar exposure and temperatures and water management strategies from veraison to harvest. This paper presents machine learning modeling strategies using weather and water...
Article
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Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical in carbonated beverages due to their relationship with the chemical components as well as their influence on sensory characteristics such as aroma release, mouthfeel, and perception of tastes and aromas. Consumer assessment and acceptability of carb...
Article
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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques,...
Article
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Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and sensory properties, using the five basic tastes. D...
Article
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Bubbles are important for carbonated beverage quality since smaller bubbles contribute to higher acceptability. Therefore, the effects and acceptability of the application of audible sound in carbonated water were studied using three brands and applying five frequencies for one minute each in ascending order. Six samples, two from each brand, were...
Poster
Full-text available
Labels are the most important component of any food packaging as it creates the first impression for consumers when selecting a product. Labels are composed of different sections, which include nutrition facts, image, products name, and brand, among others. In this study, those sections were analysed as different areas of interest (AOI) to assess w...
Poster
Full-text available
Savoury biscuits are among the most popular within the savoury snack category with a wide variety available in the market. Therefore, it is important to evaluate consumer acceptability, emotional and physiological responses to different samples to better understand this broad market. A sensory session using six different biscuits was conducted with...
Poster
Full-text available
Carbonated water is usually preferred due to its fizziness as it is considered more enjoyable and interesting than still water, and healthier than soft drinks. Due to the lack of sensory attributes such as flavors, tastes and aromas, bubble-related parameters are the most important in carbonated water. Therefore it is crucial to assess methods to m...
Poster
Full-text available
Tastants are chemical substances that stimulate the gustation and deliver distinctive sensations. Specific facial reactions are expressed by the exposure to basic tastes of food products when the sensory perceptions are induced via taste receptors. The objective of this study was to measure the autonomous nervous system responses to basic tastes of...