1
|
Booth M, Fu M, Peterson DG. Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts. J Food Sci 2024; 89:4440-4449. [PMID: 38875322 DOI: 10.1111/1750-3841.17163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/28/2024] [Accepted: 05/24/2024] [Indexed: 06/16/2024]
Abstract
Interspecific American-European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are working on pre-commercialization initiatives to create a local hazelnut industry. However, a lack of knowledge on the sensory characteristics and consumer acceptability of the hybrid hazelnuts have been identified as potential limitations to production. This study investigated consumer responses to hybrid hazelnuts, employing hedonic ratings and check-all-that-apply (CATA) questions. Twelve roasted hazelnut hybrids were subjected to consumer evaluation for liking (aroma, color, flavor, texture, and overall) and aroma and flavor descriptors. Consumers also evaluated two European hazelnut varieties for comparative purposes. Liking scores were significantly different (p < 0.05) across different hybrid varieties and when comparing specific hybrids with European varieties. CATA sensory profiles specific to different varieties were also observed and discriminating attributes were identified using multiple-response methodologies. Penalty analysis based on CATA further identified the attributes roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty as primary drivers of aroma/flavor liking, while earthy, burnt, and bitter were identified as primary drivers of disliking. Overall, unique flavors that impacted liking were found in hybrid hazelnuts and, when compared with European hazelnuts, provided insights for breeding and post-processing strategies to optimize product quality.
Collapse
Affiliation(s)
- Megan Booth
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| | - Mengying Fu
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| | - Devin G Peterson
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, Ohio, USA
| |
Collapse
|
2
|
Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods 2024; 13:1454. [PMID: 38790754 PMCID: PMC11119702 DOI: 10.3390/foods13101454] [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: 04/12/2024] [Revised: 04/25/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble-another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers' emotional response to them and their attitudes about PBEs.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Matthew B. McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada; (L.B.); (E.D.); (K.F.); (E.R.); (A.S.); (C.R.); (R.M.)
| |
Collapse
|
3
|
An J, Lee J. Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food Sci Biotechnol 2024; 33:1177-1187. [PMID: 38440678 PMCID: PMC10908659 DOI: 10.1007/s10068-023-01413-y] [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: 05/07/2023] [Revised: 07/29/2023] [Accepted: 08/07/2023] [Indexed: 03/06/2024] Open
Abstract
This study compared check-all-that-apply (CATA) and rating methods using simple flavor foods and determined the discrimination ability of two consumer-based methods. Orange juice (simple flavor and liquid) and yogurt (simple flavor and semi-solid) samples were used. Six samples with different flavors and textures were evaluated for each food group. One hundred twenty consumers participated in each food session. CATA and rating were performed in two visits at weekly intervals. Consumers in each session distinguished the sample characteristics, and similar results were obtained using the CATA and rating methods. Although the number of characteristics with a significant difference in the rating method was relatively higher than that of CATA, some attributes with low frequency and intensity values may not have a significant effect on sample discrimination. Therefore, the types of questionnaire should be selected considering the test objectives and how similar the samples were. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01413-y.
Collapse
Affiliation(s)
- Jihye An
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan, 46241 South Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan, 46241 South Korea
| |
Collapse
|
4
|
Gómez GA, Cuffia F, Nagel OG, Althaus RL, Ceruti RJ. Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes. J DAIRY RES 2024; 91:108-115. [PMID: 38494756 DOI: 10.1017/s0022029924000116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
Collapse
Affiliation(s)
- Gabriel A Gómez
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Facundo Cuffia
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
- Facultad de Ingeniería Química (FIQ), Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Orlando G Nagel
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Rafael L Althaus
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Roberto J Ceruti
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| |
Collapse
|
5
|
Amyoony J, Gorman M, Dabas T, Moss R, McSweeney MB. Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply. J Food Sci 2023; 88:5236-5247. [PMID: 37921549 DOI: 10.1111/1750-3841.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 11/04/2023]
Abstract
Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.
Collapse
Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- 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
| |
Collapse
|
6
|
Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
Collapse
Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| |
Collapse
|
7
|
Heussen F, Holthuysen N, Kremer S, Rason J, Worch T. Beyond Liking: Innovative approach using CATA to better understand consumer’s associations to products. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
8
|
Gorman M, Moss R, Barker S, Falkeisen A, Knowles S, McSweeney MB. Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2337-2346. [PMID: 36700538 DOI: 10.1002/jsfa.12473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 01/06/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply. RESULTS The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking. CONCLUSION The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Anika Falkeisen
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Knowles
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | | |
Collapse
|
9
|
Lee YJ, Kim MA, Lee HS. The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
10
|
Wu MC, Liou BK, Chen YS, Lee SC, Xie JJ, Jaw YM, Liu SL. Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions. Foods 2022; 11:foods11192989. [PMID: 36230065 PMCID: PMC9562905 DOI: 10.3390/foods11192989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sensory quality and price does not mean that it is liked by Taiwanese consumers. The check all that apply method (CATA) is a scientific method of sensory evaluation. It is able to evaluate the sensory characteristics with consumers and is cheap and time-saving. Twelve samples of γ-aminobutyric acid (GABA) Oolong tea made by the Taiwan Tea No. 12 cultivar were selected from the first Taiwanese GABA tea competition in 2020. The aim of this research was to study young Taiwanese consumers’ acceptability for GABA Oolong tea infusions, and their opinions towards the sensory qualities of teas through questionnaires composed of CATA questions and hedonic scales. Based on the results, the CATA method identified 21 important descriptive terms for GABA tea that were selected by over 20% of consumers. It was found that the consumers like GABA Oolong teas with 13 specific sensory characteristics, but dislike the ones with another 6 specific sensory characteristics. We conjecture that the different process of tea production will affect consumers’ preference for GABA Oolong tea. Overall, GABA Oolong tea has the same delightful sensory characteristics as traditional Taiwanese specialty Oolong teas, and is liked by the young Taiwanese consumers.
Collapse
Affiliation(s)
- Mu-Chen Wu
- Department of Health Business Administration, HungKuang University, Shalu District, Taichung 43302, Taiwan
| | - Bo-Kang Liou
- Department of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 40601, Taiwan
| | - Yuh-Shuen Chen
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung 43302, Taiwan
| | - Shih-Chieh Lee
- Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, Dacun, Changhua 515006, Taiwan
- Bachelor Program for Baking and Beverage, Da-Yeh University, Dacun, Changhua 515006, Taiwan
| | - Jia-Jin Xie
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Xiaogang District, Kaohsiung 812301, Taiwan
| | - Yih-Mon Jaw
- Department of Chinese Culinary Arts, National Kaohsiung University of Hospitality and Tourism, Xiaogang District, Kaohsiung 812301, Taiwan
- Correspondence: (Y.-M.J.); (S.-L.L.); Tel.: +886-7-8032535 (Y.-M.J.); +886-4-26318652 (ext. 7288) (S.-L.L.); Fax: +886-7-8032535 (Y.-M.J.); +886-4-26337651 (S.-L.L.)
| | - Shih-Lun Liu
- Department of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 40601, Taiwan
- Department of Nutrition, China Medical University, No. 100, Sec. 1, Jingmao Rd., Beitun District, Taichung 40604, Taiwan
- Correspondence: (Y.-M.J.); (S.-L.L.); Tel.: +886-7-8032535 (Y.-M.J.); +886-4-26318652 (ext. 7288) (S.-L.L.); Fax: +886-7-8032535 (Y.-M.J.); +886-4-26337651 (S.-L.L.)
| |
Collapse
|
11
|
Falkeisen A, Gorman M, Knowles S, Barker S, Moss R, McSweeney MB. Consumer perception and emotional responses to plant-based cheeses. Food Res Int 2022; 158:111513. [DOI: 10.1016/j.foodres.2022.111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/26/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022]
|
12
|
Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment. Food Res Int 2022; 158:111467. [DOI: 10.1016/j.foodres.2022.111467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 11/20/2022]
|
13
|
Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, McSweeney MB. Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods 2022; 11:foods11152271. [PMID: 35954038 PMCID: PMC9367704 DOI: 10.3390/foods11152271] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/24/2022] [Accepted: 07/25/2022] [Indexed: 02/01/2023] Open
Abstract
The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.
Collapse
|
14
|
Castura J, Meyners M, Varela P, Næs T. Clustering consumers based on product discrimination in check-all-that-apply (CATA) data. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Baião LF, Rocha C, Lima RC, Valente LM, Cunha LM. Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads. Food Res Int 2022; 153:110976. [DOI: 10.1016/j.foodres.2022.110976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 01/26/2022] [Accepted: 01/29/2022] [Indexed: 01/05/2023]
|
16
|
|
17
|
LIMA CQD, BECKER J, STEINBACH J, BURGARDT VDCDF, MACHADO-LUNKES A, MARCHI JF, CISLAGHI FPDC, MITTERER-DALTOÉ ML. Understanding the sensory profile of cheese ripeness description by trained and untrained assessors. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.09922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
18
|
Moss R, McSweeney MB. Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| |
Collapse
|
19
|
Abstract
Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.
Collapse
|
20
|
Moss R, Barker S, McSweeney MB. An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
Sensory Traits and Consumer's Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries. Foods 2021; 10:foods10112521. [PMID: 34828802 PMCID: PMC8620402 DOI: 10.3390/foods10112521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders’ interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the sensory quality and consumers’ preferences and perception, European traditional and modern fresh market tomato varieties were grown and evaluated in France, Italy, and Spain. Different growing conditions were tested in France (soilless vs. soil) and in Spain (open field vs. greenhouse), while in Italy fruits were evaluated at two ripening stages. Fruit quality was assessed by integrating physicochemical analyses, sensory profiles, and consumer tests. In all three countries, overall modern varieties were perceived as having more intense “tomato flavor” and “overall flavor” than traditional ones. In France and Spain, consumers’ preferences were more oriented towards modern varieties than traditional ones. Significant growing condition effects were found on sensory and physicochemical traits, while the effect on consumers’ overall liking was not significant, largely depending on the genotype. A fair agreement between product configurations from descriptive analysis by trained assessors and Check-All-That-Apply (CATA) questions by consumers was observed. Penalty-lift analysis based on CATA allowed identifying positive and negative drivers of liking.
Collapse
|
22
|
Bord C, Lenoir L, Schmidt‐Filgueras R, Benoit J, Dechambre G, Chassard C. Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions. J SENS STUD 2021. [DOI: 10.1111/joss.12698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cécile Bord
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | - Louis Lenoir
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | | | - Julie Benoit
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| | - Gilles Dechambre
- Salers Tradition Group Maison de la Salers Saint Bonnet de Salers France
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France
| |
Collapse
|
23
|
Vidal L, Ares G, Jaeger SR. Differences in citation proportions in
CATA
questions can be interpreted as differences perceived intensity of sensory attributes. J SENS STUD 2021. [DOI: 10.1111/joss.12695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Canelones Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Canelones Uruguay
| | - Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Limited Auckland New Zealand
| |
Collapse
|
24
|
Veríssimo CM, Alcântara RL, Lima LLDA, Pereira GE, Maciel MIS. Impact of chemical profile on sensory evaluation of tropical red wines. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Caio Monteiro Veríssimo
- Food Science and Technology Graduate Program Federal University of ParaíbaCidade Universitária Conjunto Presidente Castelo Branco III s/n João Pessoa PBCEP 58051‐900Brazil
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Rafael Lopes Alcântara
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Luciana Leite de Andrade Lima
- Department of Rural Technology Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PECEP 52171‐900Brazil
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research CorporationEmbrapa Grape & Wine Rua Livramentonº 515 Bento Gonçalves RSCEP 95701‐008Brazil
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program Federal University of ParaíbaCidade Universitária Conjunto Presidente Castelo Branco III s/n João Pessoa PBCEP 58051‐900Brazil
- Consumer Science Department Federal Rural University of Pernambuco Rua Dom Manuel de Medeiros s/n Dois Irmãos, Recife PernambucoCEP 52171‐900Brazil
| |
Collapse
|
25
|
Martins IBA, Barbosa IDCC, Rosenthal A, Ares G, Deliza R. Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects. FOOD SCI TECHNOL INT 2021; 28:440-450. [PMID: 34151622 DOI: 10.1177/10820132211020844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.
Collapse
Affiliation(s)
| | - Isadora de Carvalho Costa Barbosa
- Food Technology Department, Technology Institute, Universidade Federal Rural do Janeiro (UFRRJ), Seropédica, RJ, Brazil.,PIBIC/CNPq-Embrapa Agroindústria de Alimentos, UFRRJ, Seropédica, RJ, Brazil
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
| |
Collapse
|
26
|
Yang J, Lee J. Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology. Foods 2021; 10:foods10040749. [PMID: 33916012 PMCID: PMC8066518 DOI: 10.3390/foods10040749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Capturing and understanding consumers' perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity.
Collapse
|
27
|
Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA). Foods 2021; 10:foods10020218. [PMID: 33494331 PMCID: PMC7911570 DOI: 10.3390/foods10020218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/18/2021] [Accepted: 01/19/2021] [Indexed: 11/28/2022] Open
Abstract
The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.
Collapse
|
28
|
Veríssimo CM, Macêdo Morais S, Andrade Lima LL, Pereira GE, Maciel MIS. A short training as an enhancer of sensory ability: The case of red wine consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caio Monteiro Veríssimo
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Samara Macêdo Morais
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
| | - Luciana Leite Andrade Lima
- Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| | - Giuliano Elias Pereira
- Embrapa Grape & Wine Department Brazilian Agricultural Research Corporation Bento Gonçalves Rio Grande do Sul Brazil
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil
- Consumer Science Department Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil
| |
Collapse
|
29
|
Hayward L, Jantzi H, Smith A, McSweeney MB. How do consumers describe cool climate wines using projective mapping and ultra-flash profile? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
30
|
Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories. Food Res Int 2020; 137:109378. [PMID: 33233080 DOI: 10.1016/j.foodres.2020.109378] [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] [Received: 02/22/2020] [Revised: 05/22/2020] [Accepted: 06/02/2020] [Indexed: 12/23/2022]
Abstract
Check-All-That-Apply (CATA) is a very popular tool for rapid sensory profiling in consumer research. Yet, consumers' dietary habits, such as consumption frequency, has been neglected in regard to the impact, if any, on CATA question responses. The present work aimed to fill this gap, by focusing on the effect of different consumption frequencies with four studies (N = 686). Two categories of drink products were involved, chrysanthemum tea and instant coffee. For each category, two sets of products were prepared to constitute two levels of difference between samples (larger vs. smaller). Consumers were classified into high- and low-consumption groups according to their consumption frequencies of each focal product; the size of these subgroups ranged from 54 to 130. Overall, the two groups did not produce large discrepancies from each other when constructing sensory profiling of the tested samples with CATA questions as well as the stability of sample configurations. However, there were some nuances between them. In the evaluation of chrysanthemum tea samples, the higher-consumption group of consumers presented better discrimination than the lower-consumption group while this was reversed for coffee samples. This might be mainly attributed to the fact infrequent consumers were more sensitive to such negative attributes as "strong chrysanthemum smell for chrysanthemum samples, earthy for coffee samples". Further, despite the higher stability obtained with larger sizes of difference between samples in Studies 3 and 4, in general, the effect of size of differences within sample sets was not significant between different consumption groups. To more effectively contribute to refinement of methodological guidelines for CATA questions, more validation work is needed.
Collapse
|
31
|
Oliveira D, Deliza R. Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk. FOOD SCI TECHNOL INT 2020; 27:539-553. [PMID: 33231499 DOI: 10.1177/1082013220973803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development.Practical applications Using those methodologies, it was possible to develop a probiotic chocolate flavored milk that meets both, consumer's expectations in relation to nutrition and taste and functionality. The methodologies proved to be efficient in characterizing consumer preference guides, and therefore fundamental to the development of a product with higher overall liking.
Collapse
Affiliation(s)
- Denize Oliveira
- Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,École Universitaire de Manegement, Université d'Angers, Angers, France
| | | |
Collapse
|
32
|
Silva F, Duarte AM, Mendes S, Pinto FR, Barroso S, Ganhão R, Gil MM. CATA
vs.
FCP
for a rapid descriptive analysis in sensory characterization of fish. J SENS STUD 2020. [DOI: 10.1111/joss.12605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Frederica Silva
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
- MARE – Marine and Environmental Sciences Centre, Faculty of Science University of Lisbon Lisbon Portugal
| | - Ana M. Duarte
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Susana Mendes
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Filipa R. Pinto
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Sónia Barroso
- MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Rui Ganhão
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
| | - Maria M. Gil
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal
| |
Collapse
|
33
|
Picinelli Lobo A, Pando Bedriñana R, Rodríguez Madrera R, Suárez Valles B. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chem 2020; 338:127829. [PMID: 32818867 DOI: 10.1016/j.foodchem.2020.127829] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/13/2020] [Accepted: 08/10/2020] [Indexed: 01/13/2023]
Abstract
Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.
Collapse
|
34
|
LOS PR, MARSON GV, DUTCOSKY SD, NOGUEIRA A, MARINHO MT, SIMÕES DRS. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.22518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Alessandro NOGUEIRA
- Universidade Estadual de Ponta Grossa, Brasil; Universidade Estadual de Ponta Grossa, Brasil
| | | | | |
Collapse
|
35
|
Aguiar LAD, Rodrigues DB, Queiroz VAV, Melo L, Pineli LDLDO. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Food Res Int 2020; 131:108999. [DOI: 10.1016/j.foodres.2020.108999] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 12/24/2019] [Accepted: 01/11/2020] [Indexed: 10/25/2022]
|
36
|
Rogério Tavares Filho E, Almeida Esmerino E, de Almeida Santos-Junior V, Cazzelato Lins da Silva A, Maria André Bolini H. Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker. FOOD SCI TECHNOL INT 2020; 26:549-559. [DOI: 10.1177/1082013220913361] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.
Collapse
Affiliation(s)
- Elson Rogério Tavares Filho
- State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária “Zeferino Vaz”, São Paulo, Brazil
| | | | | | | | - Helena Maria André Bolini
- State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária “Zeferino Vaz”, São Paulo, Brazil
| |
Collapse
|
37
|
|
38
|
Simons TJ, McNeil CJ, Pham VD, Suh JH, Wang Y, Slupsky CM, Guinard JX. Evaluation of California-Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling. J Food Sci 2019; 84:3246-3263. [PMID: 31609472 DOI: 10.1111/1750-3841.14820] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 08/08/2019] [Accepted: 08/27/2019] [Indexed: 11/29/2022]
Abstract
The acceptability of Moro, Tarocco, Cara Cara, Shahani, Bream Tarocco, Boukhobza, and Sanguinelli oranges from both commercial and research orchards was tested with adult (n = 152) and child (n = 72) consumers. Qualitative focus groups were also conducted to understand consumer familiarity and thoughts about the fruit. Sensory descriptive and chemical analyses were carried out to identify drivers of liking. Overall, consumers preferred the lighter colored varieties consisting of Tarocco, Cara Cara, and Boukhobza. One cluster of adults (n = 80) showed preferences towards sweet and fruity flavors and away from sourness and citric acid. The second adult cluster (n = 72) was tolerant of the sour fruit but did not like fruit high in bitterness and flavonoid content. The largest child cluster (n = 42) showed preferences for samples higher in orange and tropical flavors (Cara Cara, Tarocco, and Boukhobza varieties). The appearance of the Cara Cara was strongly liked by the consumer population in both quantitative and qualitative settings. Hunter scale a color values strongly correlated to the higher berry/dried fruit flavors, and concentrations of naringenin. Focus group participants noted that they were relatively unfamiliar with blood oranges. Growers and producers may want to invest in the lighter colored varieties, such as Cara Cara, Tarocco, Boukhobza and Shahani, as these were liked by a majority of consumers and were low in less desirable sensory characteristics, such as bitterness and sourness. PRACTICAL APPLICATION: Through consumer tests, sensory evaluation, and chemical analyses, this research uncovered which sensory properties may drive consumer acceptance of blood and Cara Cara oranges, and informed potential production and marketing strategies for increasing their consumption. This information should benefit the citrus industry as a whole and may enhance the use of specialty oranges by the food, beverage, and food service industries.
Collapse
Affiliation(s)
- Tyler J Simons
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Christopher J McNeil
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Vi D Pham
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Joon Hyuk Suh
- Citrus Research and Education Center, Food Science and Human Nutrition, Univ. of Florida, 700 Experiment Station Rd, Lake Alfred, FL, 33850, U.S.A
| | - Yu Wang
- Citrus Research and Education Center, Food Science and Human Nutrition, Univ. of Florida, 700 Experiment Station Rd, Lake Alfred, FL, 33850, U.S.A
| | - Carolyn M Slupsky
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Jean-Xavier Guinard
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| |
Collapse
|
39
|
Vidal L, Antúnez L, Ares G, Cuffia F, Lee PY, Le Blond M, Jaeger SR. Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform. Food Res Int 2019; 125:108510. [PMID: 31554131 DOI: 10.1016/j.foodres.2019.108510] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 06/13/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
Abstract
Check-all-that-apply (CATA) questions have become one of the most popular methods for sensory characterisation with consumers. Temporal CATA (TCATA) is an extension of the former that takes into account the dynamic nature of sensory perception. The aim of the present work was to expand the methodological comparison of CATA and TCATA questions, considering the characterisation of solid products that undergo substantial oral processing when consumed. Five studies involving a total of 731 consumers were conducted with different product categories: dried apricots, peas, cheese, bread and milk chocolate. A between-subjects experimental design was used to compare the static and dynamic versions of CATA questions. For comparison purposes, TCATA data were analysed as CATA by collapsing the data into four fixed time intervals (quarters). The four quarters of TCATA were compared to results from CATA considering the frequency of use of the terms, sample discrimination, and product configurations. The temporal aspect of TCATA did not largely modify the average citation proportion of terms or the maximum citation proportion for individual terms. Significant differences among samples were established for most of the terms in both CATA and TCATA evaluations, albeit some subtle differences between the two methods were found. These differences were dependent on the product category and the specific sensory characteristics that were relevant for describing the focal samples. The largest differences were found for Study 5 (milk chocolate), for which TCATA identified a few additional insights on the evolution of similarities and differences among samples. However, in most cases general findings were virtually identical for both methodological approaches. In light of these results, the extra effort of using a dynamic sensory characterisation method compared to a static one, may, in many instances, not be warranted.
Collapse
Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP. 91000, Pando, Canelones, Uruguay.
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP. 91000, Pando, Canelones, Uruguay
| | - Gastón 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. CP. 91000, Pando, Canelones, Uruguay
| | - Facundo Cuffia
- Instituto de Tecnología de Alimentos (ITA), Cátedra de Análisis Sensorial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Pui-Yee Lee
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| |
Collapse
|
40
|
Popoola IO, Bruce HL, McMullen LM, Wismer WV. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods. J Food Sci 2019; 84:3009-3017. [PMID: 31509247 DOI: 10.1111/1750-3841.14780] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/12/2019] [Accepted: 07/30/2019] [Indexed: 12/01/2022]
Abstract
Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check-All-That-Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study. Consumers in both PAE and CATA studies associated horse meat with dry and fibrous appearance, whereas beef was associated with meaty/beefy flavor and aroma: bison with metallic and livery aroma and intense aftertaste and elk meat with livery, fishy, metallic flavor, musky aroma, and bloody aftertaste. Penalty analysis on the CATA data identified similar drivers of meat liking as the PAE groups. The attributes were juiciness, meaty/beefy aroma, tender texture, meaty/beefy flavor, and mild flavor and aroma. Attributes with significantly negative mean impact on liking were dryness, tough texture, livery flavor, and aftertaste. Association of these attributes with horse and elk meats has implication on drivers of dislike for these meat types. Cluster analysis identified a small group of consumers with preference for horse and elk meats, and this may present niche market opportunities for these meat types. Results showed that the PAE method was comparable to CATA for the evaluation of meat from different species and for identification of drivers of liking and that both methods are effective for meat sensory characterization. PRACTICAL APPLICATION: Lean red meat from unconventional sources such as elk, bison, and horse has unique sensory attributes that may influence acceptance. This study characterized the sensory attributes of these meats and their impact on liking using two rapid consumer descriptive profiling methods-PAE and CATA. Undesirable flavor and aftertaste attributes were identified as the major drivers of disliking for these unconventional meats. Both methods gave similar description of the samples, thus confirming the suitability of PAE for descriptive meat profiling by consumer panels.
Collapse
Affiliation(s)
- Ibironke O Popoola
- Dept. of Agricultural, Food, and Nutritional Science, Univ. of Alberta, 4-10 Agriculture Forestry Centre, Edmonton, Alberta, T6G 2P5, Canada
| | - Heather L Bruce
- Dept. of Agricultural, Food, and Nutritional Science, Univ. of Alberta, 4-10 Agriculture Forestry Centre, Edmonton, Alberta, T6G 2P5, Canada
| | - Lynn M McMullen
- Dept. of Agricultural, Food, and Nutritional Science, Univ. of Alberta, 4-10 Agriculture Forestry Centre, Edmonton, Alberta, T6G 2P5, Canada
| | - Wendy V Wismer
- Dept. of Agricultural, Food, and Nutritional Science, Univ. of Alberta, 4-10 Agriculture Forestry Centre, Edmonton, Alberta, T6G 2P5, Canada
| |
Collapse
|
41
|
Simons T, McNeil C, Pham V, Slupsky C, Guinard J. Comparison of preference clustering outcomes from replicated consumer tests—A case study with mandarins. J SENS STUD 2019. [DOI: 10.1111/joss.12537] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tyler Simons
- Department of Food Science & TechnologyUniversity of California Davis California
| | - Christopher McNeil
- Department of Food Science & TechnologyUniversity of California Davis California
| | - Vi Pham
- Department of Food Science & TechnologyUniversity of California Davis California
| | - Carolyn Slupsky
- Department of Food Science & TechnologyUniversity of California Davis California
| | - Jean‐Xavier Guinard
- Department of Food Science & TechnologyUniversity of California Davis California
| |
Collapse
|
42
|
Mello LSS, Almeida EL, Melo L. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking. Food Res Int 2019; 122:599-609. [PMID: 31229119 DOI: 10.1016/j.foodres.2019.01.031] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/11/2019] [Accepted: 01/13/2019] [Indexed: 11/19/2022]
Abstract
Descriptive methods are traditionally performed with trained assessors to objectively analyze products, since consumers have long been considered incapable of performing such tests because they are influenced by hedonic evaluations. However, in the last decades, there have been alternative descriptive tests performed by consumers, due to other advantages, such as a rapid sensory profile assessment, reducing cost and time, and Check-all-that-apply (CATA) is an example. Thus, the objective of this work was to compare the performance of trained assessors (n = 15) and consumers using quantitative descriptive analysis (QDA) - traditional method and CATA - alternative method (n = 161 consumers, including acceptance test as well), for 5 samples of semi-sweet hard dough biscuit with different contents of specific ingredients: fructose (0.0 to 6.0%), vanilla aroma (0.0 to 1.2%) and water (9.0 to 13.8%). Results showed that the number of attributes in which trained assessors perceived significant differences was marginally higher (p < .1) than consumers. For smaller formulation differences, trained assessors perceived more (p < .01) attributes presenting significant differences (10) than consumers (2). The sample discrimination presented the same pattern, however trained assessors had greater discriminative power than consumers, i.e., they discriminated samples in more difference levels. The description of the samples was not similar between the methods. The QDA and CATA assessors used different attributes to describe the samples, which reflected in different drivers of liking and disliking if descriptive data come from trained assessors or from consumers. It is concluded that the choice of performing descriptive tests with trained assessors or consumers depends on the purpose of the study.
Collapse
Affiliation(s)
- Lívia Silva Simões Mello
- Laboratory of Sensory Evaluation and Consumer Studies, Engineering of Chemical and Biochemical Processes, Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Brazil
| | - Eveline Lopes Almeida
- Laboratory of Sensory Evaluation and Consumer Studies, Engineering of Chemical and Biochemical Processes, Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Brazil
| | - Lauro Melo
- Laboratory of Sensory Evaluation and Consumer Studies, Engineering of Chemical and Biochemical Processes, Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Brazil.
| |
Collapse
|
43
|
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]
|
44
|
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]
|
45
|
Jaeger SR, Hunter DC, Vidal L, Chheang SL, Ares G, Harker FR. Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study. J SENS STUD 2019. [DOI: 10.1111/joss.12490] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Denise C. Hunter
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Leticia Vidal
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Gastón Ares
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - F. Roger Harker
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| |
Collapse
|
46
|
Park HW, Kim YC, Jang SH, Hong JH. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:152-162. [PMID: 29797725 DOI: 10.1002/jsfa.9156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/24/2018] [Accepted: 05/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Sensory drivers of liking in foreign food markets are difficult to identify because the expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in the perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists versus 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate-all-that-apply (RATA) tests. Regional differences between the EC and NC groups were also investigated. RESULTS Sensory representations of the six Kimchi stew samples were similar between the Korean trained and Chinese consumer panels. Use of simple sensory RATA terms was similar among the groups. However, EC, who have a daily diet with mild flavors, associated consumer terms with negative connotations, such as odd flavor and sharp, with burning sensation and seasoning, implying the influence of regional food cultures. CONCLUSION RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. The inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help with the understanding of foreign consumers' verbal expressions. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hye-Won Park
- Department of Foods and Nutrition, Kookmin University, Seoul, Republic of Korea
| | | | | | - Jae-Hee Hong
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| |
Collapse
|
47
|
de Carvalho MVO, de Oliveira LDL, Melo L, Costa AM. Pre-harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5711-5722. [PMID: 29736910 DOI: 10.1002/jsfa.9118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 04/01/2018] [Accepted: 05/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Passiflora setacea DC. is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. The sensory quality of the pulp can be affected by the growing environment. The effect of training systems (trellis or espalier), seasons (the weather conditions in periods of drought and rain) and addition of seeds to the juice (25%) were evaluated, with emphasis on the sensory quality of P. setacea nectars. RESULTS Training systems of P. setacea plantation did not influence flavor or aroma of nectars. Season had an effect on texture attributes. Although training system and season had impact on pH, total soluble solid (TSS) content, titratable acidity (TA), polyphenolics and condensed tannins content, these environment factors had no influence on acceptance. Seeds addition had a negative effect on overall liking. Frequency of consumption of passion fruit and functional food did not influence nectar preference whereas being neophilic or having higher level of knowledge about functional foods favored greater acceptance of P. setacea nectars. CONCLUSION Passiflora setacea nectar is a potential functional beverage, due its bioactive contents. Training system and season had no influence on acceptance as isolated factors. However, there was an interaction between these factors, which could be considered to market projection, as well as the addition of seeds. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mariana Veras Oliveira de Carvalho
- Department of Human Nutrition Postgraduation, College of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil
| | - Lívia de Lacerda de Oliveira
- Department of Human Nutrition Postgraduation, College of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil
| | - Lauro Melo
- Department of Biochemical Engineering School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ana Maria Costa
- Embrapa Cerrados, BR 020, Km18, Laboratory of Food Science, Planaltina, Brazil
| |
Collapse
|
48
|
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]
|
49
|
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]
|
50
|
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
| |
Collapse
|