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Spinelli S, Hopfer H, Moulinier V, Prescott J, Monteleone E, Hayes JE. Distinct Sensory Hedonic Functions for Sourness in Adults. Food Qual Prefer 2024; 116:105152. [PMID: 38617134 PMCID: PMC11014420 DOI: 10.1016/j.foodqual.2024.105152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/16/2024]
Abstract
Over the last half-century, variable responses to sweetness have repeatedly been shown to fall into a small number of hedonic responses, implying that looking only at group means may can obfuscate meaningfully different response patterns. Comparative data for sourness is quite sparse, especially in adults. While increased liking with higher acid concentration has been reported for some children, in adults, sourness is classically assumed to be aversive, with a monotonic drop in liking with increasing sourness. Here, we test this assumption using a simple model system or experimental beverage in convenience samples of adults from the United States (increasing citric acid in water) and Italy (increasing citric acid in pear juice). Participants rated intensity and liking of sampled stimuli. For both cohorts, we find clear evidence of three distinct patterns of responses: a strong negative group where liking dropped with increased sourness, an intermediate group who showed a more muted drop in liking with more sourness, and a strong positive group where liking increased with more sourness. Strikingly, both cohorts showed similar proportions of response patterns, with ~63-70% in the strong negative group, and 11-12% in the strong positive group, suggesting these proportions may be stable across cultures. Notably, the three groups did not differ by age or gender. These data support the existence of different hedonic response profiles to sour stimuli in adults, once again highlighting the importance of looking at individual differences and potential consumer segments, rather than merely averaging hedonic responses across all individuals within a group.
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Affiliation(s)
- Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Helene Hopfer
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Victor Moulinier
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John Prescott
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
- TasteMatters Research & Consulting, Sydney, Australia
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - John E. Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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2
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Rivaroli S, Calvia M, Spadoni R, Tartarini S, Gregori R, Calvo-Porral C, Canavari M. Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: Evidence from In-Store Experiments in Italy. Foods 2023; 13:138. [PMID: 38201166 PMCID: PMC10778737 DOI: 10.3390/foods13010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/27/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
Product optimisation is one of the most crucial phases in the new product development or launch process. This work proposes applying penalty analysis to investigate the impact of not just-about-right (JAR) sensorial aspects on willingness to pay (WTP) and an overall liking for a local Italian ancient pear variety and to verify the mediating role of pleasantness in the relationship between not-JAR sensory attributes and consumers' WTP using structural equation model (SEM). One hundred and twelve non-expert participants recruited during an in-store experiment evaluated overall liking and JAR attributes and were involved in an in-field experimental auction based on the non-hypothetical Becker-DeGroot-Marshak (BDM) mechanism. The participants' average WTP for the sample was EUR 3.18 per kilogramme. Only juiciness and sourness significantly impact consumers' overall liking but not on consumers' WTP. Moreover, pleasantness did not mediate the relationship between non-balanced sensorial aspects and WTP. In conclusion, the penalty analysis for attributes not being JAR in monetary and hedonic terms is a beneficial research approach for a deep-inside evaluation of the potentiality of the product in the marketplace, providing helpful directions for product optimisation. Results show market potential for the local ancient pear variety 'Angelica'.
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Affiliation(s)
- Sergio Rivaroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
| | - Massimiliano Calvia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
| | - Roberta Spadoni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
| | - Stefano Tartarini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
| | - Roberto Gregori
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
| | - Cristina Calvo-Porral
- Business Department, Facultad Economía y Empresa, University of A Coruna, 15006 Coruna, Spain;
| | - Maurizio Canavari
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (M.C.); (R.S.); (S.T.); (R.G.); (M.C.)
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3
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Galiñanes Plaza A, Saulais L, Delarue J. Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context. Front Nutr 2022; 9:1008577. [DOI: 10.3389/fnut.2022.1008577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 09/28/2022] [Indexed: 11/13/2022] Open
Abstract
Hedonic measurements in the frame of consumer tests of foods are prone to many different biases and the validity of test designs has been subject to much research with special emphasis on the role of context. While bringing elements of natural consumption context to the testing conditions is generally seen as an improvement, other aspects of the test design such as the task format have received little attention. In particular, the influence of analytical questions on hedonic responses has been studied in standardized contexts only. This study aimed to assess whether synthetic and analytical evaluation tasks result in different hedonic responses when the test is conducted in a natural consumption context. Bread and pizzas with different degrees of culinary preparation (homemade, readymade, and a combination of the two) were tested on three separate days in a university cafeteria. Overall liking scores of the bread and the three different pizzas were obtained either with a synthetic (hedonic question only) or with an analytical task (hedonic question plus intensity attributes). Care was taken to avoid any other changes to normal eating conditions, notably by recruiting on the spot only those customers who had spontaneously chosen pizza as part of their lunch. Liking scores of the homemade pizza were lower with the analytical task while the scores of the other two pizzas did not change significantly. Moreover, different rankings of the pizzas were obtained when the data were analyzed separately for each evaluation task format. The synthetic evaluation task would have led to the conclusion that the homemade pizza was the best liked and the readymade being the least liked, while the analytical evaluation task would have led to the conclusion that the “mixed” pizza would be liked significantly more than the other two. The effect of the task format (i.e., lower scores with the analytical task) was more pronounced when participants reported they had spent more time in the queue. These results strengthen the view that the task is part of the evaluation context and must be carefully considered when one wishes to design ecologically valid consumer tests.
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4
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Yang Q, Nijman M, Flintham M, Tennent P, Hidrio C, Ford R. Improving simulated consumption context with virtual Reality: A focus on participant experience. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Niimi J, Collier ES, Oberrauter LM, Sörensen V, Norman C, Normann A, Bendtsen M, Bergman P. Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT). Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104377] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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The effect of β-glucan and inulin on the reduction of aflatoxin B 1 level and assessment of textural and sensory properties in chicken sausages. Curr Res Food Sci 2021; 4:765-772. [PMID: 34766007 PMCID: PMC8569632 DOI: 10.1016/j.crfs.2021.10.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/18/2021] [Accepted: 10/18/2021] [Indexed: 12/03/2022] Open
Abstract
In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption. Aflatoxin B1 levels were assessed by adding β-glucan and inulin. Texture and sensory characteristics were investigated. Aflatoxin B1 levels were reduced in all samples. The impact of β-glucan on the reduction of aflatoxin B1 was more than that of inulin. The textural and sensory characteristics of the sausage samples were acceptable.
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Barker S, Moss R, McSweeney MB. Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices. Food Res Int 2021; 147:110534. [PMID: 34399511 DOI: 10.1016/j.foodres.2021.110534] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 06/12/2021] [Accepted: 06/14/2021] [Indexed: 11/17/2022]
Abstract
The global carbonated beverage market is large, and consumers like the oral irritation (ex. burning or prickling) associated with carbonated beverages. This study's first objective was to identify the effect of carbonation on consumers' liking and sensory perception of fruit juices (apple, cherry, and blueberry). The secondary aim was to evaluate consumers' emotional responses to carbonated fruit juices. The first trial asked consumers (n = 103) to use check-all-that-apply (CATA) and nine-point hedonic scales to evaluate six fruit juices (three carbonated and three non-carbonated). In the second trial, consumers (n = 107) were asked to evaluate the pictures of the same juices using the CATA variant of EsSense25 Profile® and a purchase intent scale. The consumers were also asked to identify what they like and dislike about carbonated beverages using an open-ended comment question. The first trial demonstrated that flavour significantly affected the overall liking scores but also identified that carbonation increased the overall liking of the blueberry and apple juices (p < 0.05). In the emotional response trial, the participants did not separate the samples based on carbonation, but rather separated the blueberry juices from the cherry and apple juices. The penalty lift analysis identified that when positive emotions were selected, the participants' purchase intent increased. Lastly, the consumers identified they like mouthfeel and flavour-enhancing qualities of carbonated beverages and associated them with special events. However, the participants disliked beverages that are too carbonated or flat and associated carbonated beverages with negative physical sensations and health perceptions. Overall, the flavour was more important than if the beverage was carbonated or not and purchase intent scores increased when positive emotions were perceived. Future research should investigate how emotions affect purchase intent, how participant's familiarity affects the emotions they select and evaluate how carbonation affects other beverages.
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Affiliation(s)
- Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
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8
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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine ( Yakju). Foods 2021; 10:foods10081895. [PMID: 34441672 PMCID: PMC8394306 DOI: 10.3390/foods10081895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.
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9
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Dourado Gomes Machado TA, Pacheco MTB, do Egypto Queiroga RDCR, Cavalcante LM, Bezerril FF, Ormenese RDCSC, Garcia ADO, Nabeshima EH, Pintado MME, de Oliveira MEG. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour. PLoS One 2021; 16:e0255287. [PMID: 34375368 PMCID: PMC8354474 DOI: 10.1371/journal.pone.0255287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 07/13/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
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Affiliation(s)
| | - Maria Teresa Bertoldo Pacheco
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | | | - Letícia Medeiros Cavalcante
- Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Fabrícia França Bezerril
- Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Aline de Oliveira Garcia
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Elizabeth Harumi Nabeshima
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Maria Manuela Estevez Pintado
- Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica do Porto, Porto, Portugal
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10
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Albiol Tapia M, Baik HY, Simons CT, Lee SY. Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commons. J Food Sci 2021; 86:2640-2654. [PMID: 34056728 DOI: 10.1111/1750-3841.15771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/09/2021] [Accepted: 04/12/2021] [Indexed: 11/27/2022]
Abstract
Sensory evaluation of food relies heavily on the eating context. The objective of this study was to determine how the context effect, created from differences in environmental setting and product information, affects consumer's acceptability of two types of beverages. Participants of this study rated five ready-to-drink tea products and five diet cola products on a 9-point hedonic scale. Environmental setting differences were created by altering testing locations, and product information differences were created by serving the same samples with or without product name and image. Self-reported sensory engagement was measured in each location. Tea samples showed significantly higher appearance liking ratings in the sensory booth location as well as higher flavor liking ratings when product information was provided. Cola samples did not show a significant effect of testing location but did show a significant product information by sample interaction, where well-established brands received higher ratings when product information was provided. Overall, results were product-specific; testing location does not appear to have a large influence on hedonic scores for certain beverages, and the impact of product information varies largely depending on the product type and brand. The laboratory sensory booth setting provided higher panelist engagement overall. Additional research on the combination of external context and meal, sample, or social context is needed to fully explore the effect of eating context in sensory tests. PRACTICAL APPLICATION: Findings from this study can help the food industry comprehend how test location may impact results of acceptability testing of different beverage products, both in terms of hedonic scores and sensory engagement. Results of this study also evidence the influence of sample information on product acceptability and how this influence differs based on the type of beverage and the popularity of the brand tested.
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Affiliation(s)
- Marta Albiol Tapia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | | | - Christopher T Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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11
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Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia. Foods 2021; 10:foods10030598. [PMID: 33809083 PMCID: PMC7998245 DOI: 10.3390/foods10030598] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 11/17/2022] Open
Abstract
The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.
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12
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Spinelli S, Prescott J, Pierguidi L, Dinnella C, Arena E, Braghieri A, Di Monaco R, Gallina Toschi T, Endrizzi I, Proserpio C, Torri L, Monteleone E. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021; 13:nu13030866. [PMID: 33800789 PMCID: PMC7998421 DOI: 10.3390/nu13030866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 11/25/2022] Open
Abstract
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 sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
| | - John Prescott
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- TasteMatters Research & Consulting, P.O. Box Q1150, QVB Post Office, Sydney 1230, Australia
| | - Lapo Pierguidi
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
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13
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Jaeger SR, Vidal L, Swaney‐Stueve M, Xia Y, Ares G. Examination of effects on situational appropriateness when co‐elicited with hedonic product responses. J SENS STUD 2020. [DOI: 10.1111/joss.12609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research, Ltd. Auckland New Zealand
| | - Leticia Vidal
- Sensometrics & Consumer Science, Facultad de Química Universidad de la República Canelones Uruguay
| | | | - Yixun Xia
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química Universidad de la República Canelones Uruguay
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14
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Jaeger SR, Jin D, Roigard CM, Le Blond M, Ares G. Risk of hedonic bias in sensory co‐elicitations: Comparison of
CATA
questions and applicability ratings. J SENS STUD 2020. [DOI: 10.1111/joss.12601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - David Jin
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Christina M. Roigard
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research (PFR) Limited Mt Albert Research Centre Auckland New Zealand
| | - Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química Universidad de la República Canelones Uruguay
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15
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Hamilton LM, Lahne J. Assessment of instructions on panelist cognitive framework and free sorting task results: A case study of cold brew coffee. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103889] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Walker SC, Williams K, Moore DJ. Superior Identification of Component Odors in a Mixture Is Linked to Autistic Traits in Children and Adults. Chem Senses 2020; 45:391-399. [PMID: 32249289 DOI: 10.1093/chemse/bjaa026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Most familiar odors are complex mixtures of volatile molecules, which the olfactory system automatically synthesizes into a perceptual whole. However, odors are rarely encountered in isolation; thus, the brain must also separate distinct odor objects from complex and variable backgrounds. In vision, autistic traits are associated with superior performance in tasks that require focus on the local features of a perceptual scene. The aim of the present study was to determine whether the same advantage was observed in the analysis of olfactory scenes. To do this, we compared the ability of 1) 40 young adults (aged 16-35) with high (n = 20) and low levels of autistic traits and 2) 20 children (aged 7-11), with (n = 10) and without an autism spectrum disorder diagnosis, to identify individual odor objects presented within odor mixtures. First, we used a 4-alternative forced choice task to confirm that both adults and children were able to reliably identify 8 blended fragrances, representing food-related odors, when presented individually. We then used the same forced choice format to test participants' ability to identify the odors when they were combined in either binary or ternary mixtures. Adults with high levels of autistic traits showed superior performance on binary but not ternary mixture trials, whereas children with an autism spectrum disorder diagnosis outperformed age-matched neurotypical peers, irrespective of mixture complexity. These findings indicate that the local processing advantages associated with high levels of autistic traits in visual tasks are also apparent in a task requiring analytical processing of odor mixtures.
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Affiliation(s)
- Susannah C Walker
- Research Centre for Brain and Behaviour, School of Natural Sciences and Psychology, Liverpool John Moores University, Liverpool, UK
| | | | - David J Moore
- Research Centre for Brain and Behaviour, School of Natural Sciences and Psychology, Liverpool John Moores University, Liverpool, UK
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17
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18
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Jaeger SR, Lee PY, Jin D, Chheang SL, Rojas-Rivas E, Ares G. The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103724] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Galiñanes Plaza A, Delarue J, Saulais L. The pursuit of ecological validity through contextual methodologies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Antúnez L, Machín L, Ares G, Jaeger SR. Visual attention to rate-all-that-apply (RATA) questions: A case study with apple images as food stimuli. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.10.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Hung Y, Verbeke W. Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.02.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Jaeger SR, Roigard CM, Ares G. Measuring consumers' product associations with emoji and emotion word questionnaires: case studies with tasted foods and written stimuli. Food Res Int 2018; 111:732-747. [DOI: 10.1016/j.foodres.2018.04.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 04/01/2018] [Accepted: 04/09/2018] [Indexed: 10/17/2022]
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23
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Jaeger SR, Swaney-Stueve M, Chheang SL, Hunter DC, Pineau B, Ares G. An assessment of the CATA-variant of the EsSense Profile®. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Jaeger SR, Lee SM, Kim KO, Chheang SL, Roigard CM, Ares G. CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Kim IA, van Hout D, Lee HS. Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Lopez FL, Ernest TB, Orlu M, Tuleu C. The effect of administration media on palatability and ease of swallowing of multiparticulate formulations. Int J Pharm 2018; 551:67-75. [PMID: 30170024 DOI: 10.1016/j.ijpharm.2018.08.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 07/19/2018] [Accepted: 08/13/2018] [Indexed: 02/02/2023]
Abstract
Multiparticulate formulations based on pellets, granules or beads, could be advantageous for paediatrics, geriatrics and patients with swallowing difficulties. However, these formulations may require suitable administration media to facilitate administration. The aim of this work was to investigate the effect of administration media properties on palatability and ease of swallowing of multiparticulates. A range of vehicles were developed using xanthan gum (XG) and carboxymethyl cellulose (CMC) as model hydrocolloids. Such vehicles were prepared at three consistency levels (Level 1 - 'syrup', Level 2 - 'custard' and Level 3 - 'pudding') to investigate the effect of viscosity on their performance as administration media. A randomised, single-blind sensory evaluation study was carried out in thirty healthy adult volunteers using microcrystalline cellulose pellets as model multiparticulates, dispersed in the hydrogels (and water as control) at a concentration of 250 mg in 5 ml. Samples were evaluated using 5-point scales. The use of hydrogels as administration media improved a range of sample attributes compared to water formulations, including appearance, taste, mouthfeel, ease of swallowing and residue in the mouth (all improved by ca. 0,5 points) and oral grittiness perception (improved by ca. 1 point). Polymeric hydrogels thickened to medium consistency (Level 2, XG 0.5% and CMC 1.0% w/v) demonstrated the best performance.
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Affiliation(s)
- Felipe L Lopez
- School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Terry B Ernest
- GlaxoSmithKline R&D, Park Road, Ware, Herts SG12 0DP, United Kingdom
| | - Mine Orlu
- School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Catherine Tuleu
- School of Pharmacy, University College London, London WC1N 1AX, United Kingdom.
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27
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Silva AP, Voss HP, van Zyl H, Hogg T, de Graaf C, Pintado M, Jager G. Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach. J SENS STUD 2018. [DOI: 10.1111/joss.12459] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana P. Silva
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Hans-Peter Voss
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- VossID; Almere The Netherlands
| | - Hannelize van Zyl
- HEINEKEN Global Innovation and Research; Zoeterwoude The Netherlands
| | - Tim Hogg
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- Centro de Excelência da Vinha e do Vinho; Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - Cees de Graaf
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Gerry Jager
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
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28
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Lopez FL, Mistry P, Batchelor HK, Bennett J, Coupe A, Ernest TB, Orlu M, Tuleu C. Acceptability of placebo multiparticulate formulations in children and adults. Sci Rep 2018; 8:9210. [PMID: 29907752 PMCID: PMC6003938 DOI: 10.1038/s41598-018-27446-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 05/29/2018] [Indexed: 12/25/2022] Open
Abstract
Patient acceptability is an important consideration in the design of medicines for children. The aim of this study was to investigate acceptability of multiparticulates in healthy children and adults. A randomised, single-blind acceptability testing was performed involving 71 children (4-12 years) and 61 adults (18-37 years). Each participant received three 500 mg samples of microcrystalline cellulose pellets administered on a medicine spoon with water at 5-10 minutes intervals. Acceptability was measured based on voluntary intake of the samples, facial expressions, ratings on hedonic scales and reported willingness to take multiparticulates everyday as a medicine. Multiparticulates were voluntarily swallowed by 92% of children and 100% of adults. However, palatability issues were identified, with emphasis on textural aspects. Grittiness perception received negative ratings on hedonic scales by 60% of children and 51% of adults. Researcher observations revealed that 72% of children and 42% of adults displayed negative facial expressions towards the samples. Children reported their willingness to take multiparticulates as a medicine in 30% of the cases, compared to 74% in adults. This study demonstrates that multiparticulates may be a suitable formulation platform for children and adults, although palatability concerns have been highlighted. Additional work is required to define acceptability criteria and to standardise methodologies.
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Affiliation(s)
- Felipe L Lopez
- School of Pharmacy, University College London, London, United Kingdom
| | - Punam Mistry
- School of Pharmacy, Institute of Clinical Sciences, University of Birmingham, Birmingham, United Kingdom
| | - Hannah K Batchelor
- School of Pharmacy, Institute of Clinical Sciences, University of Birmingham, Birmingham, United Kingdom
| | | | | | | | - Mine Orlu
- School of Pharmacy, University College London, London, United Kingdom
| | - Catherine Tuleu
- School of Pharmacy, University College London, London, United Kingdom.
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29
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Thomas A, Chambault M, Dreyfuss L, Gilbert C, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva A, Schlich P. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Res Int 2017; 99:426-434. [DOI: 10.1016/j.foodres.2017.05.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/25/2017] [Accepted: 05/29/2017] [Indexed: 10/19/2022]
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30
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31
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Jaeger SR, Kim KO, Lee S, Hunter DC, Kam K, Chheang SL, Jin D, Lee PY, Xia Y, Ares G. Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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32
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Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel. Food Res Int 2017; 93:33-42. [DOI: 10.1016/j.foodres.2016.12.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Revised: 12/23/2016] [Accepted: 12/23/2016] [Indexed: 11/18/2022]
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33
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Galmarini MV, Loiseau AL, Visalli M, Schlich P. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception. J Food Sci 2016; 81:S2566-S2577. [DOI: 10.1111/1750-3841.13500] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/08/2016] [Accepted: 08/16/2016] [Indexed: 10/20/2022]
Affiliation(s)
- Mara V. Galmarini
- Centre des Sciences du Goût et de l'Alimentation; CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon, France. 9E Bvd Jeanne d'Arc 21000 Dijon France
- Member of CONICET; Buenos Aires Argentina
- Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires; Argentina
- Pontificia Univ. Católica Argentina; Buenos Aires Argentina
- Capitán General Ramon Freire 183; CP1429 Ciudad Autónoma de Buenos Aires Argentina
| | - Anne-Laure Loiseau
- Centre des Sciences du Goût et de l'Alimentation; CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon, France. 9E Bvd Jeanne d'Arc 21000 Dijon France
| | - Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation; CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon, France. 9E Bvd Jeanne d'Arc 21000 Dijon France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation; CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon, France. 9E Bvd Jeanne d'Arc 21000 Dijon France
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34
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Koga CC, Lee SY, Lee Y. Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated Resveratrol. J Food Sci 2016; 81:S1222-9. [PMID: 27003921 DOI: 10.1111/1750-3841.13274] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 01/31/2016] [Accepted: 02/15/2016] [Indexed: 11/27/2022]
Abstract
The addition of resveratrol, a polyphenol found in red wine and peanuts, to food products would help to provide the health benefits associated with the compound to the consumer in a wide array of food matrices. The bitterness of resveratrol and instability of its bioactive form in light are 2 major challenges with the incorporation of the compound into food products. Microencapsulation in a sodium caseinate matrix was utilized as a strategy to overcome these challenges. The objective of this research was to show the application of the resveratrol microcapsules in easy-to-consume foods. Consumer acceptance was evaluated for gummies and bars with encapsulated resveratrol in comparison to the controls. Four different controls were used: 1) without any resveratrol OR protein (Plain), 2) unencapsulated resveratrol (Resv), 3) sodium caseinate and unencapsulated resveratrol just mixed without encapsulation (P + R), and 4) sodium caseinate only (PRO). Two concentrations of resveratrol that have been shown to offer therapeutic effects in humans were tested (10 and 40 mg/d). The overall liking, evaluated using a 9-point scale, of bars with 10 mg of encapsulated resveratrol did not differ significantly from the control without any added resveratrol and protein (Plain) or from the controls with equivalent protein and/or resveratrol concentrations. For gummies, the samples with the resveratrol microcapsules had a significantly lower overall liking than the controls with the same protein and/or resveratrol content. This research demonstrated application of resveratrol microcapsules into easy-to-consume food products in order to deliver the health benefits to the consumer.
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Affiliation(s)
- Clarissa C Koga
- Univ. of Illinois at Urbana-Champaign, 1304 W. Pennsylvania Ave., Urbana, IL, 61801, U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois, Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL, 61801, U.S.A
| | - Youngsoo Lee
- Univ. of Illinois at Urbana-Champaign, 1304 W. Pennsylvania Ave., Urbana, IL, 61801, U.S.A
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35
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel. Food Res Int 2015; 78:96-107. [DOI: 10.1016/j.foodres.2015.11.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 10/23/2015] [Accepted: 11/01/2015] [Indexed: 10/22/2022]
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36
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37
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Jaeger SR, Hunter DC, Kam K, Beresford MK, Jin D, Paisley AG, Chheang SL, Roigard CM, Ares G. The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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39
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Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.10.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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41
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Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA). Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.03.006] [Citation(s) in RCA: 121] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Jaeger SR, Ares G. Lack of evidence that concurrent sensory product characterisation using CATA questions bias hedonic scores. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.01.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Yamada A, Fukuda H, Samejima K, Kiyokawa S, Ueda K, Noba S, Wanikawa A. The effect of an analytical appreciation of colas on consumer beverage choice. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.11.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Jaeger SR, Giacalone D, Roigard CM, Pineau B, Vidal L, Giménez A, Frøst MB, Ares G. Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.06.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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46
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Chemosensory learning and flavour: perception, preference and intake. Physiol Behav 2012; 107:553-9. [PMID: 22525491 DOI: 10.1016/j.physbeh.2012.04.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2012] [Revised: 04/04/2012] [Accepted: 04/05/2012] [Indexed: 11/22/2022]
Abstract
Recent approaches to perception that have emphasised multi-sensory interactions have been crucial in developing a view of flavour as a cognitive construct derived from a synthesis of gustatory, olfactory and oral somatosensory inputs. The perceptual interactions between these distinct sensory channels provide evidence for the existence of a functional flavour system. This system is characterised by a dependence on associative learning in which odours and tastes come to share common features. In addition, studies in which attention is directed to the flavour or its elements during learning provide evidence for a view that flavour is encoded as a configural stimulus following spatial and temporal pairing of the different sensory inputs. Such encoding produces changes in the perceptual properties of odours/flavours - as illustrated by sweet-smelling odours - but is also responsible for changes in hedonic valence through flavour-flavour and flavour-consequence learning. In turn, flavour and odours can act as conditioned cues that have appetitive effects.
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PHAN UYENT, NGUYEN DZUNGH. FLAVOR OF COOKED CATFISH (PANGASIUS HYPOPHTHALMUS) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN-TO-THAWED. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00363.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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49
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