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Blasi E, Rossi ES, Pietrangeli R, Nasso M, Cicatiello C, Palombieri S, Sestili F. Functional Biscuits, a Healthy Addition to Your Coffee Break-Evaluating Consumer Acceptability and Willingness to Pay. Foods 2024; 13:1731. [PMID: 38890960 PMCID: PMC11171973 DOI: 10.3390/foods13111731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market.
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Affiliation(s)
- Emanuele Blasi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Eleonora Sofia Rossi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Roberta Pietrangeli
- Department of Economics, Engineering, Society and Business Organization (DEIM), University of Tuscia, Via del Paradiso 47, 01100 Viterbo, Italy;
| | - Marco Nasso
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Clara Cicatiello
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Samuela Palombieri
- Department of Agriculture and Forest Sciences (DAFNE), Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.P.); (F.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.P.); (F.S.)
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Chung Y, Yu D, Kwak HS, Park SS, Shin EC, Lee Y. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods 2022; 11:foods11162512. [PMID: 36010511 PMCID: PMC9407611 DOI: 10.3390/foods11162512] [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: 07/27/2022] [Revised: 08/11/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food.
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Affiliation(s)
- Yehji Chung
- Food R&D Planning Team, Kwang-Dong Pharmaceutical Co., Ltd., Seoul 08381, Korea
| | - Daeung Yu
- Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon 51140, Korea
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
| | - Han Sub Kwak
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Sung-Soo Park
- Department of Food Science & Nutrition, Jeju National University, Jeju 63243, Korea
| | - Eui-Cheol Shin
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju 52725, Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
- Correspondence: ; Tel.: +82-41-550-3476
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3
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Meiselman H, Jaeger S, Carr B, Churchill A. Approaching 100 years of Sensory and Consumer Science: Developments and ongoing issues. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104614] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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4
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Morizet D, Doyen A, Dairou V, Lebarbanchon L, Spinelli S. Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Asioli D, Nguyen QC, Varela P, Næs T. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Gupta M, Torrico DD, Hepworth G, Gras SL, Ong L, Cottrell JJ, Dunshea FR. Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study. Foods 2021; 10:foods10061237. [PMID: 34072300 PMCID: PMC8227163 DOI: 10.3390/foods10061237] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 01/31/2023] Open
Abstract
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.
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Affiliation(s)
- Mitali Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Correspondence: ; Tel.: +61-3-8344-1854
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Melbourne, VIC 3010, Australia;
| | - Sally L. Gras
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Lydia Ong
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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7
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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041410] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.
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8
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Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines. BEVERAGES 2020. [DOI: 10.3390/beverages6040066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.
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9
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Berget I, Bech S, Giacalone D, Moulin S, Pedersen ME, Varela P, Næs T. Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping. J SENS STUD 2020. [DOI: 10.1111/joss.12620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Søren Bech
- Bang og Olufsen a/s Struer Denmark
- Department of Electronic Systems, The Technical Faculty of IT and Design, Signal and Information Processing Aalborg University Aalborg Denmark
| | - Davide Giacalone
- Department of Technology and Innovation, Faculty of Engineering University of Southern Denmark Odense Denmark
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10
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Hayward L, Finlay E, Lafortune M, Strother H, Tomchuk A, Selviz VA, McSweeney MB. Investigating the disclosure of ingredient lists impact on consumers' sensory perceptions of red wines produced in Nova Scotia, Canada. J SENS STUD 2020. [DOI: 10.1111/joss.12608] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lydia Hayward
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Emily Finlay
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Maggie Lafortune
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Heather Strother
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Alexis Tomchuk
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Valentina A. Selviz
- 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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11
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Pierguidi L, Spinelli S, Dinnella C, Prescott J, Monteleone E. Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103904] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Betancur MI, Motoki K, Spence C, Velasco C. Factors influencing the choice of beer: A review. Food Res Int 2020; 137:109367. [PMID: 33233069 DOI: 10.1016/j.foodres.2020.109367] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/10/2020] [Accepted: 05/27/2020] [Indexed: 12/21/2022]
Abstract
Research on those variables that have been shown to influence the consumer's choice of beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a beverage from another category, and to a greater extent, the choice between different types or styles of beer. Inspired by previous research on a diverse array of factors that have been shown to influence food and beverage choice, the review examines how beer choice is driven by consumer variables (covering biological, psychological, and socio-cultural factors), product-intrinsic attributes (the sensory aspects of the beer itself), product-extrinsic attributes (external sensory characteristics, such as packaging), and contextual and environmental influences. These situational factors refer to variables such as the location where choice/consumption takes place (i.e., on- versus off-trade), as well as the context, occasion, and reason for drinking. Current trends related to choice and consumption, such as the emerging interest in beer-food pairing, are also examined. The review groups these attributes which affect people's beer wanting, choice, and purchase in order to understand the beer consumer's choice process. Along with general conclusions, a number of key directions for future research are also presented, given that the relative contribution of each type of factor on consumer's choice behaviour is still unclear.
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Affiliation(s)
| | - Kosuke Motoki
- Department of Food Management, Miyagi University, Sendai, Japan
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway.
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13
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Duerlund M, Andersen BV, Alexi N, Peng M, Byrne DV. Subjective Sensations related to Food as Determinants of Snack Choice. Foods 2020; 9:E336. [PMID: 32178388 PMCID: PMC7143542 DOI: 10.3390/foods9030336] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 03/10/2020] [Indexed: 12/21/2022] Open
Abstract
Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers' subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.
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Affiliation(s)
- Mette Duerlund
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Barbara Vad Andersen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Niki Alexi
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
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14
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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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15
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Adawiyah DR, Azis MA, Ramadhani AS, Chueamchaitrakun P. PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY). JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.2.161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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17
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Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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19
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Spinelli S, Dinnella C, Ares G, Abbà S, Zoboli GP, Monteleone E. Global Profile: Going beyond liking to better understand product experience. Food Res Int 2019; 121:205-216. [PMID: 31108742 DOI: 10.1016/j.foodres.2019.03.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 03/03/2019] [Accepted: 03/07/2019] [Indexed: 10/27/2022]
Abstract
Over the last few years, interest in collecting an increasing variety of information in order to acquire a deeper and more comprehensive understanding of the consumer experience with products has steadily grown. The present study was designed to develop a methodological approach to explore the Global Profile of products within a category. A product-specific questionnaire was developed using one-on-one online interviews conducted with a modified version of the Repertory Grid Method (RGM) combined with semiotic analysis, EmoSemio, extended to cover all the main dimensions of product experience of the category of processed tomato. A 96 item questionnaire - including liking, sensory properties, emotions, emotional and functional conceptualisations and contextual appropriateness measures - was developed and employed in a home use test with 196 consumers who evaluated 9 products (one per day). All the statements were found to discriminate between products with the exception of one. A Multiple Factor Analysis showed that emotions were highly correlated with functional/emotional conceptualisations, while sensory properties were mainly related to emotional conceptualisations (memories) and uses in the recipes. The information provided by the simultaneous collection of these different dimensions allows to go beyond liking and may be used in product development and innovation in order to better understand the consumer experience of a product.
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Affiliation(s)
- S Spinelli
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Italy; SemioSensory - Research & Consulting, Prato, Italy.
| | - C Dinnella
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Italy
| | - G Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n., C.P. 91000 Pando, Canelones, Uruguay
| | - S Abbà
- Adacta International S.p.A., Naples, Italy
| | - G P Zoboli
- Adacta International S.p.A., Naples, Italy
| | - E Monteleone
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Italy
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20
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Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts. Food Res Int 2019; 117:10-18. [DOI: 10.1016/j.foodres.2018.01.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 12/30/2017] [Accepted: 01/14/2018] [Indexed: 11/23/2022]
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21
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García-Milon A, Martínez-Ruiz MP, Olarte-Pascual C, Pelegrín-Borondo J. Does the product test really make a difference? Evidence from the launch of a new wine. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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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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23
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Ares G, Picallo A, Coste B, Antúnez L, Vidal L, Giménez A, Jaeger SR. A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products. J SENS STUD 2018. [DOI: 10.1111/joss.12458] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Alejandra Picallo
- Departamento de Producción Animal, Facultad de Agronomía; Universidad de Buenos Aires; Buenos Aires Argentina
| | - Beatriz Coste
- Departamento de Producción Animal, Facultad de Agronomía; Universidad de Buenos Aires; Buenos Aires Argentina
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Ana Giménez
- Sensometrics & Consumer Science, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Ltd.; Auckland New Zealand
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Corrêa Simioni SC, Ribeiro MN, de Souza VR, Nunes CA, Pinheiro ACM. Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1164-1174. [PMID: 29487459 DOI: 10.1007/s13197-018-3032-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability.
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Affiliation(s)
- Síntia Carla Corrêa Simioni
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Michele Nayara Ribeiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Vanessa Rios de Souza
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Cleiton Antônio Nunes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Ana Carla Marques Pinheiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
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Alexi N, Nanou E, Lazo O, Guerrero L, Grigorakis K, Byrne D. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Jaeger SR, Cardello AV, Chheang SL, Beresford MK, Hedderley DI, Pineau B. Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Res Int 2017; 99:287-297. [DOI: 10.1016/j.foodres.2017.05.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 04/27/2017] [Accepted: 05/05/2017] [Indexed: 10/19/2022]
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27
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Jaeger SR, Porcherot C. Consumption context in consumer research: methodological perspectives. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.05.001] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Grasso S, Monahan F, Hutchings S, Brunton N. The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Cardello AV, Pineau B, Paisley AG, Roigard CM, Chheang SL, Guo LF, Hedderley DI, Jaeger SR. Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.001] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Geertsen JL, Allesen-Holm BH, Giacalone D. Consumer-Led Development of Novel Sea-Buckthorn Based Beverages. J SENS STUD 2016. [DOI: 10.1111/joss.12207] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Julie Leth Geertsen
- Department of Food Science, Section for Sensory and Consumer Science; University of Copenhagen; Denmark
| | - Bodil H. Allesen-Holm
- Department of Food Science, Section for Sensory and Consumer Science; University of Copenhagen; Denmark
| | - Davide Giacalone
- Department of Technology & Innovation; Centre for Integrative Innovation Management, University of Southern Denmark; Odense Denmark
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Cardinal P, Zamora MC, Chambers E, Carbonell Barrachina Á, Hough G. Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit-Flavored Powdered beverages Tested in Argentina, Spain and U.S.A. J SENS STUD 2015. [DOI: 10.1111/joss.12158] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Paula Cardinal
- Comisión de Investigaciones Científicas (CIC) de la Provincia de Buenos Aires, 9 de Julio; Argentina
| | - Maria Clara Zamora
- Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA); Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
| | - Edgar Chambers
- Sensory Analysis Center, Department HN; Kansas State University; Justin Hall
| | - Ángel Carbonell Barrachina
- Universidad Miguel Hernández de Elche, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria; Orihuela Alicante España
| | - Guillermo Hough
- Comisión de Investigaciones Científicas (CIC) de la Provincia de Buenos Aires, 9 de Julio; Argentina
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33
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Rinnan Å, Giacalone D, Frøst MB. Check-all-that-apply data analysed by Partial Least Squares regression. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.01.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Choi JH, Gwak MJ, Chung SJ, Kim KO, O'Mahony M, Ishii R, Bae YW. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1613-1625. [PMID: 25092220 DOI: 10.1002/jsfa.6860] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 07/23/2014] [Accepted: 07/28/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis.
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Affiliation(s)
- Ji-Hye Choi
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750, South Korea
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35
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Application of a check-all-that-apply question for evaluating and characterizing meat products. Meat Sci 2015; 100:124-33. [DOI: 10.1016/j.meatsci.2014.10.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 06/04/2014] [Accepted: 10/05/2014] [Indexed: 11/22/2022]
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36
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Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Giacalone D, Duerlund M, Bøegh-Petersen J, Bredie WL, Frøst MB. Stimulus collative properties and consumers’ flavor preferences☆. Appetite 2014; 77:20-30. [DOI: 10.1016/j.appet.2014.02.007] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 01/19/2014] [Accepted: 02/10/2014] [Indexed: 11/17/2022]
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38
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Gutiérrez-Salomón A, Gámbaro A, Angulo O. Influence of Sample Presentation Protocol on the Results of Consumer Tests. J SENS STUD 2014. [DOI: 10.1111/joss.12097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - A. Gámbaro
- Sensory Evaluation Laboratory; Food Science and Technology Department; School of Chemistry; Universidad de la República; Montevideo Uruguay
| | - O. Angulo
- Instituto Tecnológico de Veracruz; Veracruz Mexico
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39
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Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.02.004] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Kim IA, Kim MA, van de Velden M, Lee HS. Psychological positioning of bottled tea products: A comparison between two Kansei profiling techniques. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0035-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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41
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Affiliation(s)
- Daniel M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23236 USA
| | - John M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23236 USA
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