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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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Sogari G, Grasso S, Caputo V, Gómez MI, Mora C, Schouteten JJ. Sensory, emotional, and appropriateness of plant- and meat-based burgers. J Food Sci 2024; 89:2974-2990. [PMID: 38711372 DOI: 10.1111/1750-3841.17033] [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: 10/22/2023] [Revised: 01/19/2024] [Accepted: 03/01/2024] [Indexed: 05/08/2024]
Abstract
The plant-based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional profile, and situational appropriateness of these products. This study provides a sensory comparison between two plant-based burgers, one hybrid burger, and a conventional 100% ground beef burger. The sensory evaluation was carried out under blind and informed conditions using a between-subject design. Participants (n = 177) were asked to rate the appearance, flavor, odor, and texture of each product and indicate their overall liking. In addition, 26 sensory terms were evaluated using the rate-all-that-apply technique. The study also measured the emotional profile and the situational appropriateness elicited by each product using the check-all-that-apply technique. The results showed that (a) in the blind condition, there were no significant differences observed in overall liking across the four burgers; (b) the plant-based burger made with pea protein received the lowest overall liking score, and its evaluation was not positively influenced by product information disclosure; (c) providing product information influenced the perceived intensity of the attributes associated with meat; (d) discriminatory ability for emotions was higher in the informed condition; and (e) for the situational appropriateness, when prioritizing healthy eating, participants considered plant-based burgers more suitable than the groundbeef burger. PRACTICAL APPLICATION: Our results demonstrate that product descriptions could have an impact on consumer acceptance of different meat burger alternatives. In order to launch successfull meat alternatives, product developers and communication marketing specialists should consider the extent to which these alternatives resemble regular meat products in terms of their sensory and emotional profiles and context of use.
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Affiliation(s)
- Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Belfield, Ireland
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, USA
| | - Miguel I Gómez
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, USA
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parma, Italy
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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.
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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
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Sogari G, Caputo V, Joshua Petterson A, Mora C, Boukid F. A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? Food Res Int 2023; 169:112813. [PMID: 37254388 DOI: 10.1016/j.foodres.2023.112813] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/28/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The food sector has witnessed a surge in the production of plant-based meat alternatives that aim to mimic various attributes of traditional animal products. However, overall sensory appreciation remains low. This study employed open-ended questions, preference ranking, and an identification question to analyze sensory drivers and barriers to liking four burger patties, i.e., two plant-based (one referred to as pea protein burger and one referred to as animal-like protein burger), one hybrid meat-mushroom, and one 100 % beef burger. Untrained participants (n = 175) were randomly assigned to blind or informed conditions in a between-subject study. The main objective was to evaluate the impact of providing information about the animal/plant-based protein source/type, and to obtain product descriptors and liking/disliking levels from consumers. Results from the ranking tests for blind and informed treatments showed that the animal-like protein was the most preferred product, followed by the 100 % beef burger. Moreover, in the blind condition, there was no significant difference in preferences between the beef burger and the hybrid and pea protein burgers. In the blind tasting, people preferred the pea protein burger over the hybrid one, contrary to the results of the informed tasting, which implies the existence of affecting factors other than pure hedonistic enjoyment. In the identification question, although consumers correctly identified the beef burger under the blind condition, they still preferred the plant-based 'animal-like' burger.
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Affiliation(s)
- Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI, USA.
| | - Andrew Joshua Petterson
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY, USA.
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Fatma Boukid
- ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland.
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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.
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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
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Wang M, Di R, Yu Y, Blank I, Zhang Y, Chen YP, Liu Y. The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply. J SENS STUD 2023. [DOI: 10.1111/joss.12818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Affiliation(s)
- Mengni Wang
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Ruijun Di
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Yashu Yu
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Imre Blank
- Zhejiang Yiming Food Co, Ltd, Jiuting Center Shanghai China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University Chengdu China
| | - Yan Ping Chen
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Yuan Liu
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
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Bou Fakhreddine L, Sánchez M. The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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8
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The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay. Foods 2022; 11:foods11213460. [PMID: 36360073 PMCID: PMC9656082 DOI: 10.3390/foods11213460] [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: 10/06/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.
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Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food. Foods 2022; 11:foods11162409. [PMID: 36010409 PMCID: PMC9407218 DOI: 10.3390/foods11162409] [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: 07/09/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022] Open
Abstract
Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.
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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]
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McSweeney MB. The effect of health-related claims on consumers’ sensory perception. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Characterization and stability of a sweet confection made with alternative sweeteners. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104417] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Hunaefi D, Marusiva W. SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.
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15
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Moss R, Barker S, McSweeney MB. Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines. J SENS STUD 2021. [DOI: 10.1111/joss.12720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Sophie Barker
- 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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Boncinelli F, Piracci G, Casini L. Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger. Meat Sci 2021; 181:108614. [PMID: 34229235 DOI: 10.1016/j.meatsci.2021.108614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 05/26/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
Beef demand has progressively decreased due to an increasing number of consumers who perceive beef as harmful to their health, among other causes. In contrast, functional foods are one of the fastest-growing markets. This study aims to analyse consumer preferences and estimates the willingness to pay for beef enriched with omega-3 fatty acids. We intend to identify and profile the potential market segments for functional beef and determine how the provision of information can affect consumer preferences. Data have been collected by applying a choice experiment on a sample of 757 Italian beef purchasers. The sample was randomly split into two information treatments plus a control group. Participants in the information treatments were given an explanation about the functional meat production system. Results showed that the average consumer has a preference for ω-3 enrichment and that information about the food's production process increases this preference. Therefore, the study reveals the existence of a potentially profitable market for functional beef.
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Affiliation(s)
- Fabio Boncinelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Giovanna Piracci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Leonardo Casini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
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Regulation and Consumer Interest in an Antioxidant-Enriched Ham Associated with Reduced Colorectal Cancer Risks. Nutrients 2021; 13:nu13051542. [PMID: 34063614 PMCID: PMC8147652 DOI: 10.3390/nu13051542] [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: 03/30/2021] [Revised: 04/20/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
An economic experiment was conducted in France in 2020 to evaluate consumer attitudes toward two ham products associated with different colorectal cancer risks. We focused specifically on comparing a conventional ham and a new hypothetical antioxidant-enriched ham with a reduced risk of provoking colorectal cancer. Study participants were given descriptions of the two hams before carrying out successive rounds of willingness-to-pay (WTP) assessments. The results show that WTP was higher for the antioxidant-enriched ham than for the conventional ham. WTP estimates were also impacted by providing additional information about the reduction in colorectal cancer risk associated with the antioxidant-enriched ham. Based on the participants' WTP, we came up with ex ante estimates for the social impacts of introducing the antioxidant-enriched ham onto the market, and we suggest that it would be socially optimal to promote the product. Competition arising from pre-existing product labelling and marketing assertions could greatly limit the market potential of antioxidant-enriched ham, which suggests that alternative approaches may be necessary, such as regulations mandating antioxidant enrichment. These results also concern all countries with high levels of meat consumption.
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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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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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20
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Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach. Meat Sci 2020; 163:108089. [DOI: 10.1016/j.meatsci.2020.108089] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 01/28/2020] [Accepted: 02/11/2020] [Indexed: 11/19/2022]
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Sanchez BAO, Celestino SMC, de Abreu Gloria MB, Celestino IC, Lozada MIO, Júnior SDA, de Alencar ER, de Lacerda de Oliveira L. Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention. FOOD CHEMISTRY-X 2020; 6:100084. [PMID: 32373788 PMCID: PMC7191204 DOI: 10.1016/j.fochx.2020.100084] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 02/03/2020] [Accepted: 03/05/2020] [Indexed: 10/26/2022]
Abstract
Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) binomials on physical, chemical, antioxidant and sensory characteristics of Passiflora setacea pulps. In natura (IN) and pasteurized pulps were analysed for DPPH, FRAP, ORAC, total phenolic content (TPC), vitamin C, bioactive amines, flavonoids, color, remaining enzymatic activity (REA), microbiological analyzes, sensory evaluation and physical stability. All binomials reached microbiological standards. Binomials 82 °C/20 s and 82 °C/40 s were selected for providing higher total antioxidant activity (TAA), TPC and lower REA. The highest levels of antioxidant activity, flavonoids, vitamin C were kept by 82 °C/20 s, without difference from IN pulp. LTLT binomial showed higher retention of bioactive amines, but also higher REA. Sensory acceptance was not affected by the binomials but pasteurized-cooked flavor was more checked for 82 °C 40 s than IN pulp.
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22
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Regan E, O'Neill GJ, Hutchings SC, O'Riordan D. Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Brückner-Gühmann M, Banovic M, Drusch S. Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Grasso S, Smith G, Bowers S, Ajayi OM, Swainson M. Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology 2019; 56:3126-3135. [PMID: 31205367 PMCID: PMC6542885 DOI: 10.1007/s13197-018-3552-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/30/2018] [Accepted: 12/10/2018] [Indexed: 11/30/2022]
Abstract
The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.
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Affiliation(s)
- Simona Grasso
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Gabrielle Smith
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Sophie Bowers
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Oluseyi Moses Ajayi
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Mark Swainson
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
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25
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Honorio AR, Pereira GS, Lopes CMA, Gasparetto BR, Nunes de Lima DC, Tribst AAL. How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? J SENS STUD 2019. [DOI: 10.1111/joss.12525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Alice R. Honorio
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Geovanna S. Pereira
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Carla M. A. Lopes
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Bruna R. Gasparetto
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Diana C. Nunes de Lima
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Alline A. L. Tribst
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
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26
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SCHUCH AF, SILVA ACD, KALSCHNE DL, SILVA-BUZANELLO RAD, CORSO MP, CANAN C. Chicken nuggets packaging attributes impact on consumer purchase intention. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41317] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Pereira GS, Honorio AR, Gasparetto BR, Lopes CMA, Lima DCND, Tribst AAL. Influence of information received by the consumer on the sensory perception of processed orange juice. J SENS STUD 2019. [DOI: 10.1111/joss.12497] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Geovanna S. Pereira
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Alice R. Honorio
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Bruna R. Gasparetto
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Carla M. A. Lopes
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Diana C. N. d. Lima
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Alline A. L. Tribst
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
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Alejandre M, Astiasarán I, Ansorena D. Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization. Food Funct 2019; 10:7883-7891. [DOI: 10.1039/c9fo01128e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Gel emulsion with cholesterol lowering properties and reduced saturated fat is used to substitute animal fat in beef patties.
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Affiliation(s)
- Marta Alejandre
- Department of Nutrition
- Food Science and Physiology
- Faculty of Pharmacy and Nutrition
- University of Navarra
- Irunlarrea s/n
| | - Icíar Astiasarán
- Department of Nutrition
- Food Science and Physiology
- Faculty of Pharmacy and Nutrition
- University of Navarra
- Irunlarrea s/n
| | - Diana Ansorena
- Department of Nutrition
- Food Science and Physiology
- Faculty of Pharmacy and Nutrition
- University of Navarra
- Irunlarrea s/n
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29
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Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
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30
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Carabante KM, Ardoin R, Scaglia G, Malekian F, Khachaturyan M, Janes ME, Prinyawiwatkul W. Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception. J Food Sci 2018; 83:2560-2570. [PMID: 30184253 DOI: 10.1111/1750-3841.14324] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/07/2018] [Accepted: 07/11/2018] [Indexed: 11/30/2022]
Abstract
Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib-eye steaks from four different biological types of grass-fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass-fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9-point scale) categories. Mean OL scores were 6.1 for Pineywoods and 6.3 for Holstein steaks, versus 5.5 for Angus and 6.0 for Brangus. Hedonic attributes, especially OL and liking of beef flavor, accounted for most of the differences between treatments based on Wilks' Lambda Multivariate Analysis of Variance (MANOVA) and descriptive discriminant analysis. After knowledge of HBI, OL of all treatments increased, particularly Angus with OL mean score significantly increasing from 5.5 to 6.2. Positive PI increased significantly for Angus (from 48% to 65.33%), Brangus (from 50.67% to 66.67%), and Holstein (from 61.33% to 76%) steaks. Angus steaks, which initially received the lowest beef flavor liking (5.1) showed the most improvement for OL after HBI. Likewise, emotional profiles were improved after HBI, particularly the "Interested" emotion with a 0.5 unit increased. PRACTICAL APPLICATION Providing consumers with health benefit information (HBI) can enhance acceptability of grass-fed beef. Fatty acid analyses of steaks from four biological types of steers showed favorable n-6/n-3 ratios. Although some sensory attributes of cooked rib-eye steaks were scored differently among biological types, knowledge of grass-feeding and healthier fatty acids increased overall liking and purchase intent (PI) across products. Emotional profiles improved after HBI was given to consumers, with some emotions being significantly related to PI odds ratios. This research demonstrated the usefulness of HBI in improving hedonic perceptions of grass-fed steaks and the importance of consumer emotions in predicting PI.
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Affiliation(s)
- Kennet Mariano Carabante
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Ryan Ardoin
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Guillermo Scaglia
- Iberia Research Station, Louisiana State Univ. Agricultural Center, 603 LSU Bridge Road, Jeanerette, LA, 70544-0466, U.S.A
| | - Fatemeh Malekian
- Southern Univ. Agricultural Land Grant Campus, Baton Rouge, LA, 70813, U.S.A
| | | | - Marlene E Janes
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
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31
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Pinto LDPF, Silva HLA, Kuriya SP, Maçaira PM, Cyrino Oliveira FL, Cruz AG, Esmerino EA, Freitas MQ. Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association. J SENS STUD 2018. [DOI: 10.1111/joss.12326] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Letícia de Paula F. Pinto
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Hugo L. A. Silva
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Shigeno P. Kuriya
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Paula M. Maçaira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Fernando L. Cyrino Oliveira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
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32
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Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions. Meat Sci 2017; 137:201-210. [PMID: 29197768 DOI: 10.1016/j.meatsci.2017.11.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 10/19/2017] [Accepted: 11/20/2017] [Indexed: 11/21/2022]
Abstract
The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.
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33
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Corrêa RC, Peralta RM, Bracht A, Ferreira IC. The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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34
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Shan LC, De Brún A, Henchion M, Li C, Murrin C, Wall PG, Monahan FJ. Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study. Meat Sci 2017; 131:82-89. [DOI: 10.1016/j.meatsci.2017.04.239] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 04/28/2017] [Accepted: 04/30/2017] [Indexed: 10/19/2022]
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35
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Grasso S, Harrison SM, Monahan FJ, Brayden D, Brunton NP. The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake. Int J Food Sci Nutr 2017; 69:176-182. [DOI: 10.1080/09637486.2017.1348493] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Grasso
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - S. M. Harrison
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - F. J. Monahan
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - D. Brayden
- Veterinary Science Centre, School of Veterinary Medicine, University College Dublin, Dublin, Ireland
| | - N. P. Brunton
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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