Erminio Monteleone

Erminio Monteleone
University of Florence | UNIFI · Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali (DAGRI)

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166
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5,054
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Citations since 2017
81 Research Items
3437 Citations
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20172018201920202021202220230200400600800

Publications

Publications (166)
Chapter
Recently, alternatives to self-report questionnaire that uses words to measure emotional responses to foods have appeared, with a number of published studies that use emoji. Here, we describe how to develop and implement these emoji questionnaires, taking into account specific adjustments needed in case the questionnaires are to be used with specif...
Chapter
Participant-led emotion lexicon has been proved to be particularly effective in measuring emotional responses to foods. Here, we present the EmoSemio approach, a protocol for the development of emotion questionnaires that are product-specific and that employs the words used by the consumer.Key wordsEmotionsRepertory Grid Method InterviewsSelf-repor...
Article
Demographics, anthropometrics, oral responsiveness to sensory stimuli and psycho-attitudinal traits were collected from a representative Italian population sample (n = 2384; 58% women, age 18–60 years) and considered as possible explanatory variables affecting meat liking. Differences in motives underlying individual variation in liking for meat we...
Article
Emoji are supposed to simulate facial expressions that convey specific emotions or other situational meanings that are language-independent indicators of emotions with shared meanings between different countries. However, some research demonstrated that the meaning of emoji can differ across countries in adults, but little is known about preadolesc...
Article
An International Altered Taste Consortium (I-eAT) is proposed that seeks to utilise gastronomic and biopsychosocial insights to understand and help people who experience taste alterations. Altered eating experiences and a changed experience of taste is a common and disabling trans-diagnostic, multi-causal entity which has for too long been poorly u...
Article
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In the original publication [1], there was a mistake in “Figure 2, Figure 3, Figure 4, and Figure 5” as published [...]
Article
This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6‐n‐propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investiga...
Article
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Background Key to curtailing the COVID-19 pandemic are wide-scale screening strategies. An ideal screen is one that would not rely on transporting, distributing, and collecting physical specimens. Given the olfactory impairment associated with COVID-19, we developed a perceptual measure of olfaction that relies on smelling household odorants and ra...
Article
Emoji evolved as an attractive instrument to measure emotions in preadolescents due to their potential to express a wide range of emotions. However, the emotional meaning of emoji can be ambiguous and is often not universal across age groups, which has not been considered when developing emoji questionnaires. Hence, this research aimed to develop a...
Chapter
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The volume focuses on the educational use of 360° video at the university to bring teachers closer to the adoption of innovative teaching practices. The use of this technology is gaining momentum, attracting the interest of teachers from different subject areas for the potential of 360 ° video to anticipate experiences, especially in risky contexts...
Article
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This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasin...
Article
Understanding why many individuals dislike vegetables is relevant to develop effective strategies to change food behaviors promoting healthier choices. The influences of sensory properties in the development of food preferences are well known. Attention as well may play a role in this process. Indeed, attention enhances information processing of em...
Article
Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, organized at the assessor’s home or workplace and carried out under the live online supervision of the...
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The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes, such as sourness and astringency. The aim was to evaluate sensory attributes perception and consumers' liking for beetroot purees added with phenols from unripe grapes. According to hedonic res...
Article
The combined influence of TAS2R38 genotype and PROP phenotype on oral sensations is still to be clarified. The present work investigates their influence on the intensity of basic tastes and somatosensory stimuli (capsaicin, aluminium sulphate), using a large cohort of 1117 individuals. The possible influences of gustin genotype and fungiform papill...
Article
Time Intensity (both continuous-TI and discontinuous-DTI) and Temporal Dominance of Sensations (TDS) represent the main methodologies for describing the temporal evolution of the different sensations developing during food consumption. Sensory description from these methods relies on different aspects of perception, time-intensity covers the time c...
Article
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Obesity is a multifactorial disease with several potential causes that remain incompletely understood. Recent changes in the environment, which has become increasingly obesogenic, have been found to interact with individual factors. Evidence of the role of taste responsiveness and food preference in obesity has been reported, pointing to a lower ta...
Article
ALTERTASTE is a prospective study to evaluate changes in taste/flavor perception and food preferences in patients treated with adjuvant or neoadjuvant chemotherapy for breast or colorectal cancer. The study adopts a longitudinal approach. Taste and odor responsiveness, food preferences and habits, emotions elicited by foods, and quality of life wil...
Article
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The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in s...
Article
Core disgust is a negative emotion, comprised of disgust in response to food, animals, and from the body itself (and its products). Individual differences exist in the level to which people experience the emotion of core disgust. Sensitivity to disgust has been associated negatively with Body Mass Index (BMI) in overweight and obese people, and to...
Article
Among factors influencing food preferences and choices, individual differences in taste perception play a key role in defining eating behaviour. In particular, sour and bitter responsiveness could be associated with the acceptance and the consumption of phenol-rich plant-based foods recommended for a healthy diet. The aim of this study was to inves...
Preprint
Full-text available
Key to curtailing the COVID-19 pandemic are wide-scale testing strategies 1,2 . An ideal test is one that would not rely on transporting, distributing, and collecting physical specimens. Given the olfactory impairment associated with COVID-19 3-7 , we developed a novel measure of olfactory perception that relies on smelling household odorants and r...
Article
Full-text available
In a preregistered, cross-sectional study we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100...
Article
Independent sensory modalities are related and showed covariations in prior literature. However, little is known on the relationship between oral sensations and nasal chemesthesis. This large-scale study aims (I.) to test the hypothesis that response to oral stimuli is related to responsiveness to odours with chemesthetic activity; and (II.) to exp...
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In response to the COVID-19 pandemic, many governments have taken drastic measures to avoid an overflow of intensive care units. Accurate metrics of disease spread are critical for the reopening strategies. Here, we show that self-reports of smell/taste changes are more closely associated with hospital overload and are earlier markers of the spread...
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Ongoing research has shown that emoji can be used by children to discriminate food products, but it is unclear if they express emotions and how they are linked to emotional words. Little is known about how children interpret emoji in terms of their emotional meaning in the context of food. This study aimed at investigating the emotional meaning of...
Article
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Adequate vegetable consumption is fundamental to a healthy, balanced diet; however, global compliance with recommendations to increase consumption is poor. There is a growing interest in the sustainability of current dietary patterns in light of expected climate change and an expanding global population where part of the response is increasing vege...
Article
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Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmenta...
Preprint
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Now published in Chemical Senses doi: 10.1093/chemse/bjaa081. Background: COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss of smell (anosmia or hyposmia). We investigated whether olfactory loss is a reliable predictor of COVID-19. Methods: This preregistered, cross-sectional study used a crowdsou...
Article
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One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study...
Article
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The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (...
Preprint
In response to the COVID-19, many governments have taken unprecedented measures in peacetime, to avoid an overflow of intensive care units and critical care resuscitation units (CCRUs). Due to the heavy societal and economic impact of measure such as the lockdown1, accurate means to characterize the spread of the disease would be extremely helpful...
Article
Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used...
Article
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In response to the COVID-19 pandemic, countries have implemented various strategies to reduce and slow the spread of the disease in the general population. For countries that have implemented restrictions on its population in a step-wise manner, monitoring of COVID-19 prevalence is of importance to guide decision on when to impose new, or when to a...
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The innate liking of fats may be due to one or more orosensory, post-ingestive, and metabolic signals; however, individuals differ in their preference for fat in meat. One of the variables that mainly impacts eating behaviors and thus should be carefully analyzed is sex/gender, and while sex (female/male, in a binary approximation) refers only to b...
Preprint
Full-text available
In response to the COVID-19 pandemic, countries have implemented various strategies to reduce and slow the spread of the disease in the general population. For countries that have implemented restrictions on its population in a step-wise manner, monitoring of COVID-19 prevalence is of importance to guide decision on when to impose new, or when to a...
Article
Alcoholic cocktails are consumed in very different situations and then consumers may differ in their favorite context to drink a cocktail. Diversity in the preferred context of cocktail consumption may reflect individual differences in taste responsiveness and personality traits as well as cocktails liking. This study aims at: 1) extending the effi...
Article
Emojis were suggested for children to be used to measure food-elicited emotions. The present study was aimed to explore the appropriateness of emojis to describe pre-adolescents’ emotions elicited by foods recalled in relation to different evoked eating contexts and to explore related age- and gender differences. Fifty-five boys and forty-one girls...
Article
Full-text available
Purpose To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting. Methods A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United K...
Article
This study aimed to further the development and application of the Global profile approach, by (1) extending it to another product category, alcoholic cocktails; (2) investigating the relationship between sensory-emotions-context appropriateness in consumers differing for liking patterns; and (3) integrating the approach beyond product differentiat...
Chapter
Several factors are involved in determining food preference and diet quality. The Italian taste project aimed at exploring the associations among variables belonging to different domains presumed to be important in determining food preference and intake. The present chapter focuses on “Food Behavior and Attitudes” domain and reports results from a...
Article
Full-text available
Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize...
Article
The important role of emotions in consumers’ food-related decisions motivate ongoing research in this domain, and in the present research attention was directed to an area that remains under-investigated: identifying sensory drivers of product-elicited emotions. Assuming that product-elicited emotions depend on the value individuals attach to the s...
Article
The association of fungiform papillae (FP) density with responsiveness to oral sensations is controversial. It has been speculated that FP size is a relevant feature for oral responsiveness, thus partially accounting for inconsistencies between FP density and oral responsiveness. This study aims to evaluate factors affecting the number of FP with d...
Article
Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effe...
Article
Strategies to increase vegetable consumption that go beyond their health benefits and the recommendation to consume a specific number of portions a day are necessary. In this sense, a more in-depth understanding of what consumers consider as “vegetables” is of interest, as it can highlight possible mismatches between guidelines and everyday experie...
Article
Complexity is a relevant dimension in the development of products preferences and acceptability because of its relationship with hedonic appreciation. The present study aimed to investigate the individual differences in the relationships between product complexity in alcoholic cocktails to liking and to specific sensory properties, situational appr...
Article
A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that t...
Article
Over the last few years, interest in collecting an increasing variety of information in order to acquire a deeper and more comprehensive understanding of the consumer experience with products has steadily grown. The present study was designed to develop a methodological approach to explore the Global Profile of products within a category. A product...
Article
Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional food formulations. Chemical interactions phenols/biopolymers and their consequences on bioactivity in plant-base foods have been widely investigated, but no studies to date have explored the var...
Article
Background: Humanity's current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial...
Article
Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individ...
Article
Full-text available
Despite considerable research investigating the role of PROP bitterness perception and variation of fungiform papillae density (FPD) in food perception, this relationship remains controversial as well as the association between the two phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analysed....
Article
Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives - Volume 77 Issue OCE3 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, FJA Perez-Cueto, H. Hartwell
Article
Four “clean label” formulations for fish burger obtained from mechanically separated meat were sensorial, textural, and chemically characterised. These formulations differed in the ratios of European sea bass:rainbow trout (50:50 and 30:70) and the ratios of fish:potato flakes (dry matter ratio, DMR,: 2.5:1 and 1.5:1). Results revealed that the sen...
Article
Sensory product characterisation by consumers is increasingly supplemented by measurement of emotional associations. However, studies that link products' sensory perception and emotional associations are still relatively scarce. Five consumer studies were conducted using cashew nuts, peanuts, chocolate, fruit and processed tomatoes as the product c...
Conference Paper
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Purpose: To evaluate the acceptability of behavioral interventions towards plant-based choices in foodservice by a sample of adolescents and older adults from DK, FR, IT and UK. Methods: Cross-sectional study with 377 adolescents aged 12-19 years and 349 older adults aged 65+ who were part of VeggiEAT Project. VeggiEAT aimed to increase vegetables...
Article
Full-text available
Fungiform papillae on human tongue are the proxy structures designated to oral stimuli detection and transduction. However, the role of their density (fungiform papillae/cm2) in explaining oral sensitivity is still controversial. While early studies generally found that the responsiveness to oral stimuli increased as the number of papillae increase...
Article
The aim of the present study is to explore the association between food neophobia and chemosensory responsiveness and to determine whether this association translates into different food liking and preference patterns. Data were collected on 1225 respondents (61% females, age 20-60 years) as part of the Italian Taste project. Respondents completed...
Article
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Because eating habits are inseparably linked with people's physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electron...
Article
Adequate nutrition is an important factor for health and well-being in adolescents and later years. Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three...
Chapter
In the last decade the number of studies aimed at investigating emotional responses to product has exploded. This chapter aims at presenting the current state of emotions research in product and packaging development with a focus on their contribution for an emotion-driven product formulation, product design and optimization, considering all the di...
Article
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults - Volume 76 Issue OCE4 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, F.J.A. Perez-Cueto, H. Hartwell
Article
The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory wheel for use as a tool in quality assessment. Samples of marine oils were collected from six of the largest producers of omeg...
Article
Although previous research carried out in laboratory contexts demonstrated the effect of glass shape on consumer judgment and behavior, few specific studies have examined these effects in a naturalistic setting. The main aim of this study was to investigate in a real-life situation the effect of glass shape on subjective responses and on drinking b...
Article
Full-text available
Background: Consumption of a high quantity and wide variety of vegetables is currently recommended for health. Dietary variety can be low, however, particularly for older adults. This study investigated the affective factors associated with the quantity and variety of vegetables consumed by older adults in France, Italy and the UK. Methods: Adul...
Article
The density of fungiform papillae (FPD) on the human tongue is currently taken as index for responsiveness to oral chemosensory stimuli. Visual analysis of digital tongue picture and manual counting by trained operators represents the most popular technique for FPD assessment. Methodological issues mainly due to operator bias are considered among f...
Article
Full-text available
Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to...
Article
Coffee is a universally popular product, with very distinct sensory characteristics and a stimulant effect due to the caffeine content. While many people consume more than one coffee per day, it is common to have a favourite coffee during the day, associated with a specific context. Preferring a context to another can provide valuable information a...
Article
Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of thi...
Article
Free sorting tasks have been widely applied on different age segments to study the categorization of foods. However the method has received little attention in the investigation of older adults’ perception. Given the importance of understanding elderly perceptions in order to develop acceptable products, the main objective of this study was to inve...
Chapter
Time-intensity (TI) and temporal dominance of sensations (TDS) represent the main methodologies for describing the temporal evolution of the different sensations developing during food consumption and other product use. Time-dependent methods have been applied with the purpose of understanding how and what food structural changes are perceived as t...