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Kim D, Kwak H, Lim M, Lee Y. Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge. Foods 2023; 12:3556. [PMID: 37835209 PMCID: PMC10572224 DOI: 10.3390/foods12193556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.
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Affiliation(s)
- DaEun Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
| | - HanSub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
- KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea
| | - Manyoel Lim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
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Sánchez E, Oliveras I, Romero del Castillo MR, Salazar A. Influence of the sociocultural perspective on the sensory perception of wine consumers in Mexico and Spain. Front Psychol 2023; 14:1171289. [PMID: 37359885 PMCID: PMC10288192 DOI: 10.3389/fpsyg.2023.1171289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 04/21/2023] [Indexed: 06/28/2023] Open
Abstract
The increasing globalization of companies and markets, including the wine market, makes this study important as a cultural comparison between the sensory perception of wine in Mexico and Spain. Eighty consumers were selected with different consumption habits, and hedonic (Acceptance and Simple Preference) and descriptive (Word Association Task and the Check-All-That-Apply (CATA) method) sensory tests were performed. The results revealed that there were differences in the conceptualization of wine in the Word Association Task. Both populations preferred wines of Spanish origin over those of Mexican origin, especially in the case of red wine. Finally, the results of the CATA method showed that the attributes that discriminate the two types of wine are due more to the country origin of the tasters than to the samples. Spanish consumers used cultural and tradition descriptors and were stricter when it came to sensory evaluation. Moreover, Spanish participants demonstrated more ability to differentiating all wines in terms of visual, olfactory and taste aspects.
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3
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Cole E, Stewart AC, Chang EAB, Lahne J. Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2119535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Elizabeth Cole
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | | | - Jacob Lahne
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, U.S.A
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Giménez-Sanchis A, Zhong K, Pintor A, Farina V, Besada C. Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four Countries. Foods 2022; 11:foods11172686. [PMID: 36076871 PMCID: PMC9455469 DOI: 10.3390/foods11172686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. "Liking" and "healthy properties" were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, "juicy" was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. "Aromatic" and "unfibrous" were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, "eat with salt or chilly powder" was specific for Mexico, while "to improve health", "as a gift" or "at a restaurant" were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while "inconvenient" was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture.
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Affiliation(s)
- Adrián Giménez-Sanchis
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
| | - Aurora Pintor
- Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Mexico City 09340, Mexico
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Cristina Besada
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
- Correspondence:
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Littleson B, Chang E, Neill C, Phetxumphou K, Sandbrook A, Stewart A, Lahne J. Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2057780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Brenna Littleson
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA24060, U.S.A.
| | - Elizabeth Chang
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA24060, U.S.A.
| | - Clinton Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University College of Veterinary Sciences, Ithaca, NY14853, U.S.A.
| | | | - Ann Sandbrook
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA24060, U.S.A.
| | - Amanda Stewart
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA24060, U.S.A.
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA24060, U.S.A.
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Jeong S, Lee J. Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon. BEVERAGES 2021. [DOI: 10.3390/beverages7030046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.
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The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them.
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Kessinger J, Earnhart G, Hamilton L, Phetxumphou K, Neill C, Stewart AC, Lahne J. Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843927] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- J’Nai Kessinger
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Grace Earnhart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Leah Hamilton
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Katherine Phetxumphou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Clinton Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
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He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars. Food Chem 2020; 345:128833. [PMID: 33341559 DOI: 10.1016/j.foodchem.2020.128833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 11/30/2022]
Abstract
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Paulina Heponiemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production Systems/Plant Genetics, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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11
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Laaksonen O, Ma X, Pasanen E, Zhou P, Yang B, Linderborg KM. Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers. Foods 2020; 9:foods9091234. [PMID: 32899688 PMCID: PMC7556016 DOI: 10.3390/foods9091234] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 08/27/2020] [Accepted: 09/02/2020] [Indexed: 01/03/2023] Open
Abstract
Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries.
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Affiliation(s)
- Oskar Laaksonen
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Xueying Ma
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Eerika Pasanen
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Peng Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Baoru Yang
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
| | - Kaisa M. Linderborg
- Food Chemistry and Food Development, University of Turku, FI-20014 Turku, Finland; (O.L.); (X.M.); (E.P.); (B.Y.)
- Correspondence: ; Tel.: +358-50-439-5535
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Phetxumphou K, Cox AN, Lahne J. Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1768784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Katherine Phetxumphou
- Department of Food Science & Technology, Virginia Tech, 1230 Washington Street, SW, Blacksburg, VA 24061, U.S.A
| | - Allison N. Cox
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, 1230 Washington Street, SW, Blacksburg, VA 24061, U.S.A
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