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Beverage Sensory Modification
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Book Synopsis Beverage Sensory Modification by : Manuel Malfeito Ferreira
Download or read book Beverage Sensory Modification written by Manuel Malfeito Ferreira and published by MDPI. This book was released on 2019-08-23 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.
Book Synopsis Beverage Sensory Modification by : Manuel Malfeito Ferreira
Download or read book Beverage Sensory Modification written by Manuel Malfeito Ferreira and published by . This book was released on 2019 with total page 1 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue on "Beverage Sensory Modification" presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject's brain rather than as a result of modified physical-chemical properties of objects.
Book Synopsis A Handbook for Sensory and Consumer-Driven New Product Development by : Maurice O'Sullivan
Download or read book A Handbook for Sensory and Consumer-Driven New Product Development written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2016-09-16 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Book Synopsis Alcoholic Beverages by : John Piggott
Download or read book Alcoholic Beverages written by John Piggott and published by Elsevier. This book was released on 2011-11-24 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Book Synopsis Sensory Analysis for Food and Beverage Quality Control by : David Kilcast
Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Book Synopsis Food Oral Processing by : Jianshe Chen
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Book Synopsis Sensory and Instrumental Evaluation of Alcoholic Beverages by : Hildegarde Heymann
Download or read book Sensory and Instrumental Evaluation of Alcoholic Beverages written by Hildegarde Heymann and published by Academic Press. This book was released on 2016-11-23 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights
Book Synopsis Sensory Evaluation by : Sarah E. Kemp
Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Book Synopsis Sensory Evaluation of "Kid's Beverage" by : Margaret M. Squillace
Download or read book Sensory Evaluation of "Kid's Beverage" written by Margaret M. Squillace and published by . This book was released on 1996 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Creating Sensory Appeal by : Datamonitor (Firm)
Download or read book Creating Sensory Appeal written by Datamonitor (Firm) and published by . This book was released on 2007 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Descriptive Analysis in Sensory Evaluation by : Sarah E. Kemp
Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-03-19 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Book Synopsis Essential Oils in Food Processing: Chemistry, Safety and Applications by : Seyed Mohammed Bagher Hashemi
Download or read book Essential Oils in Food Processing: Chemistry, Safety and Applications written by Seyed Mohammed Bagher Hashemi and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Book Synopsis Sensory Evaluation Practices by : Herbert Stone
Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2012-12-02 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
Book Synopsis Consumer-based New Product Development for the Food Industry by : Sebastiano Porretta
Download or read book Consumer-based New Product Development for the Food Industry written by Sebastiano Porretta and published by Royal Society of Chemistry. This book was released on 2021-04-06 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.
Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Book Synopsis Perceptions and Acceptance of Grapefruit-like Model Beverages that Vary in Taste Colour and Aroma Sensory Properties by : Andries Gustav Stefanus Gous
Download or read book Perceptions and Acceptance of Grapefruit-like Model Beverages that Vary in Taste Colour and Aroma Sensory Properties written by Andries Gustav Stefanus Gous and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated with a reduced risk of certain chronic diseases, such as obesity, diabetes, cancers and cardiovascular disease. The consumption of grapefruit (Citrus paradisi Macfadyen) however remains low in South Africa as some individuals like grapefruit and others do not and the reason/s for this variation is not clear. Taste, aroma and colour are important fruit product quality factors that influence consumer preferences. Perception of grapefruit flavour does not depend on only one individual sense, but is the result of multisensory integration of unimodal signals. Where there is a mixture of appearance, taste and aroma signals, cross-modal sensory interaction occurs which may potentially change the intensity and character of flavour perception. Sensory perception is interpreted differently across individuals. The main objective of the study was to determine the effect of varying the bitterness, sweetness, colour and aroma intensities of a grapefruit-like model beverage on the perception of sensory properties and consumer liking of the beverages with the aim of giving guidance to breeders on selection and improvement of grapefruit traits to optimize hedonic value. The second objective of this study was to determine the effects of sensitivity to bitter taste [as determined through 6-propylthiouracil (PROP) taster classification] and genetic variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic rating of the flavour of grapefruit-like beverages differing in bitter/sweet taste intensity. A factorial design was used to formulate 36 grapefruit-like beverages with deflavoured clarified apple juice as base and modification of bitter taste (3 levels), sweet taste (3 levels), aroma intensity (2 levels) and colour (red or yellow). Descriptive analysis was used to describe the sensory profiles of the 36 beverages. Hedonic rating of colour, aroma and flavour of the 12 most diverse beverages from the design was measured with a consumer panel. Sensitivity to bitter taste of 96 young African females (18-24 years) was measure and the respondents classified into PROP taster groups. DNA was extracted from the saliva of the participants for genotyping of TAS2R38 and TAS2R19 bitter receptor genes. The subjects also rated the flavour of grapefruit-like beverages differing in bitter taste intensity for hedonic value. The results showed that varying the bitterness, sweetness, colour and aroma intensity of the grapefruit-like model beverage have an effect on the sensory properties and consumer liking of the beverages. The concentration of naringin in the grapefruit-like beverage increased the bitter taste, aftertaste and grapefruit flavour intensity of the drink. Consumers preferred grapefruit-like beverages with a red colour and low bitterness. Sensitivity to the bitterness of grapefruit beverages and whether there is an association between genetics of bitter taste perception and liking of grapefruit were further explored. The results then showed that respondentsaÌ22́Ơ4́Ø sensitivity to bitter taste, as well as genetic variation in TAS2R38 and TAS2R19 (single SNP genotypes) are partly responsible for the lower liking of grapefruit model beverages with higher naringin (more bitterness) concentration. In this study, sensitivity of respondents to bitter taste (PROP status) has been linked to preference for red coloured grapefruit beverages, grapefruit beverages with low bitterness/high sweetness and grapefruit-like beverages with low intensity of grapefruit aroma. This is the first study to report on consumersaÌ22́Ơ4́Ø perception and acceptance of grapefruit-like model beverages that vary in taste, colour and aroma sensory properties. People differ genetically in bitter taste sensitivity and this research demonstrated the role of some genetic variables (notably rs10772420 of the TAS2R19 SNP genotype and both rs713598 and rs1726866 of the TAS2R38 SNP genotypes). It is the first study showing the effect of TAS2R38 SNP genotypes on grapefruit liking. It is also the first study to determine the effect of PROP taster status, perception of grapefruit beverage characteristics (e.g. bitterness level, colour type and aroma level) and variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic ratings for colour, aroma and flavour of grapefruit-like beverages in a group of South African females. So far populations from Africa have been under represented in similar studies. Most studies where a link between rs10772420 and lower bitterness perception and greater liking for unsweetened grapefruit juice was established, included only Caucasians. Studying the role of genetic differences in sensitivity to PROP bitterness (e.g. in taster status) in modulating multisensory grapefruit flavour perception is needed to determine why the liking for grapefruit varies between individuals. The findings of this study can help researchers and breeders to change properties and traits in grapefruit varieties, can assist product formulators and quality assurance staff to optimize the flavour of grapefruit products for consumer acceptance and to make the generic product more acceptable to a larger portion of the South African population. However, the sample of respondents used in this research represents only a small portion of the South African population and therefore cannot be extrapolated to represent the population. The insights gained from this subgroup may be used to enhance the acceptance of grapefruit products for the larger population.
Book Synopsis Characterization of the Flavor Stability of Rebaudioside a in Beverage Systems by : Benjamin Scott Gelinas
Download or read book Characterization of the Flavor Stability of Rebaudioside a in Beverage Systems written by Benjamin Scott Gelinas and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing added dietary sugar intake is needed for the better health, leading to longer lifespan, less prevalence of preventable diseases, and better overall wellness. A common practice for reducing added calories, while maintaining sweetness, is to replace caloric sweetener ingredients with non-nutritive, high intensity sweeteners; however, consumer opinions of high intensity sweeteners remain a challenge, due to lower flavor quality, and often artificial compounds utilized. There has been an increased use of plant-based high intensity sweeteners, such as those found within the leaves of Stevia rebaudiana, which contain a variety of highly sweet di-terpene glycosides called rebaudiosides and steviosides. The most used stevia-based sweetener is Rebaudioside A (Reb A) driven primarily by its high relative sweetness intensity, large abundance in the plant leaves, and relatively clean taste. However, the use of stevia sweeteners is limited by lower flavor performance compared to common nutritive sweeteners. An improved understanding of the chemical drivers of stevia flavor is needed. The overall aim of this dissertation was to define the impact of storage on the flavor stability of Reb A in beverage systems. This research consisted of two phases: (1) to define the impact of Reb A degradation on the flavor profile and (2) to investigate mechanisms of Reb degradation. In the first phase of the project, untargeted LC-MS flavoromic chemical profiling was used to identify compounds related to sensory change in Reb A sweetened beverages during storage. Beverage samples consisting of 80%, 90% and 98% purity Reb A were stored under accelerated conditions for six weeks at 35 0C. Good quality orthogonal partial least squares analysis (OPLS) models were developed from the chemical profiles and the d’ values from tetrad sensory testing with reasonable predictive ability. Four highly predictive compounds were selected based on VIP scores consisting of three positively correlating compounds and one negatively correlating compound. Based on accurate mass and NMR analysis, the compounds were identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), that included a rearrangement, a hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2 and 3, respectively. The concentrations of compounds 1-3 in the stored beverages were determined to be below the sensory best estimate recognition threshold values. However further sensory recombination testing of the three compounds as a mixture revealed a perceivably significant sensory change. Thus, Reb A degradation products have an additive-type sub-threshold activity which causes a shift in perception in both unsweetened and sweetened beverages The second phase investigated the pathways of rebaudioside A (Reb A) degradation in acidic beverages during storage. Three degradation products of known sensory importance were monitored that included a rearrangement, a hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2 and 3, respectively. Using deuterium labeled water (D2O) experiments, compounds 1-2 were reported to be generated by acid-catalyzed mechanisms involving the carbocation on carbon position 16 (C16), followed by either proton elimination on C15 to form the more thermodynamically stable alkene (compound 1) or by the Markovnikov addition of water to form a tertiary alcohol (compound 2). Compound 3 was generated by the epoxidation of the alkene at C16-17 position, followed by ring opening and rearrangement to form a new alkene bond between C15-C16 and a primary alcohol on C17. Further analysis of beverage ingredients on the formation of compounds 1-3 indicated the addition of caramel color significantly increased the concentration of compounds 1-2, whereas the flavoring material (coffee) and caramel color were reported to significantly reduce the formation of compound 3 during storage. In summary, three Reb A degradation compounds were identified as key chemical changes during storage that impacted the flavor stability of beverage systems. Two mechanisms of degradation were reported, an acid-catalyzed carbocation intermediate pathway and an epoxidation/rearrangement pathway both involving the exomethylene functional group of Reb A. Further analysis also demonstrated the addition of caramel color and added flavor materials significantly altered the formation of these Reb A degradation compounds. Overall, this work provides a basis to improve the performance of Reb A by providing chemical markers to monitor Reb A flavor stability and an improved understanding of the mechanisms of degradation, ultimately to increase market utilization.
