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Riantiningtyas RR, Dougkas A, Kwiecien C, Carrouel F, Giboreau A, Bredie WLP. A review of assessment methods for measuring individual differences in oral somatosensory perception. J Texture Stud 2024; 55:e12849. [PMID: 38961563 DOI: 10.1111/jtxs.12849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 07/05/2024]
Abstract
While taste and smell perception have been thoroughly investigated, our understanding of oral somatosensory perception remains limited. Further, assessing and measuring individual differences in oral somatosensory perception pose notable challenges. This review aimed to evaluate the existing methods to assess oral somatosensory perception by examining and comparing the strengths and limitations of each method. The review highlighted the lack of standardized assessment methods and the various procedures within each method. Tactile sensitivity can be assessed using several methods, but each method measures different tactile dimensions. Further investigations are needed to confirm its correlation with texture sensitivity. In addition, measuring a single textural attribute may not provide an overall representation of texture sensitivity. Thermal sensitivity can be evaluated using thermal-change detection or temperature discrimination tests. The chemesthetic sensitivity tests involve either localized or whole-mouth stimulation tests. The choice of an appropriate method for assessing oral somatosensory sensitivity depends on several factors, including the specific research objectives and the target population. Each method has its unique intended purpose, strengths, and limitations, so no universally superior approach exists. To overcome some of the limitations associated with certain methods, the review offers alternative or complementary approaches that could be considered. Researchers can enhance the comprehensive assessment of oral somatosensory sensitivity by carefully selecting and potentially combining methods. In addition, a standardized protocol remains necessary for each method.
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Affiliation(s)
- Reisya Rizki Riantiningtyas
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
| | - Anestis Dougkas
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
- Laboratoire Centre Européen Nutrition et Santé (CENS), CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, Pierre-Bénite, France
| | - Camille Kwiecien
- Danone Global Research & Innovation Center, Utrecht, Netherlands
| | - Florence Carrouel
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
| | - Agnès Giboreau
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
| | - Wender L P Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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2
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Chow CY, Bech AC, Olsen A, Keast R, Russell CG, Bredie WLP. Oral size perception and texture preferences for particle-containing foods in children aged 5-12. J Texture Stud 2024; 55:e12848. [PMID: 38952148 DOI: 10.1111/jtxs.12848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 05/28/2024] [Accepted: 06/08/2024] [Indexed: 07/03/2024]
Abstract
Foods containing bits and pieces are often less liked by children; however, there is a limited understanding of how perceptions and preferences for foods with particles change during childhood. This study aimed to investigate preferences and perceptions of particle-containing foods in children aged 5-12 years. Children (n = 485) completed a forced-choice questionnaire on drawings of six pairs of foods, each available with or without particles. Additionally, children tasted yogurts added with muesli differing in particle size (median diameter: 3.9 or 7.5 mm) and evaluated their perception of particle size in mouth and their liking. The questionnaire results showed that children had a clear preference for foods without particles. The average probability of choosing the 'with-particle' foods was 28%, significantly below the midpoint of 50% (p < .0001). Preferences for particle-containing foods were lowest at age six and increased significantly with age (p = .0007). In the taste test, muesli particle size affected oral size perception (p < .0001) but not liking (p = .60). Older children were better able to differentiate particle size than younger children. However, there was no relationship between individual preferences for particle-containing foods and oral size perception of muesli particles. The observation that children's texture preferences changed with age highlights the role of increased experience in shaping preferences for foods with particles.
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Affiliation(s)
- Ching Yue Chow
- Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- School of Exercise and Nutrition Sciences, CASS Food Research Centre, Deakin University, Geelong, Victoria, Australia
- Arla Innovation Centre, Arla Foods AMBA, Aarhus, Denmark
| | - Anne C Bech
- Arla Innovation Centre, Arla Foods AMBA, Aarhus, Denmark
| | - Annemarie Olsen
- Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Russell Keast
- School of Exercise and Nutrition Sciences, CASS Food Research Centre, Deakin University, Geelong, Victoria, Australia
| | - Catherine G Russell
- School of Exercise and Nutrition Sciences, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Geelong, Victoria, Australia
| | - Wender L P Bredie
- Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Alazzam MF, Rasheed IB, Aljundi SH, Shamiyah DA, Khader YS, Abdelhafez RS, Alrashdan MS. Oral processing behavior and dental caries; an insight into a new relationship. PLoS One 2024; 19:e0306143. [PMID: 38954716 PMCID: PMC11218957 DOI: 10.1371/journal.pone.0306143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 06/11/2024] [Indexed: 07/04/2024] Open
Abstract
INTRODUCTION Previous evidence suggests an individual variation in the preferred oral processing behavior. Individuals can be classified as firm processing(FPL) or soft processing likers(SPL). FPL(crunchers and chewers) prefer using their teeth while SPL(smooshers and suckers) prefer using the tongue and the palate when processing different food items. Variation in the preferred oral processing behavior has been associated with differences in food texture preference and eating time. Time is one of the factors directly related to the development of dental caries(tooth decay). Oral retention and eating times are associated with greater caries experience. This study aims to explore if a relationship exists between the preferred oral processing behavior and the individual's caries experience. MATERIALS AND METHODS This was a cross-sectional, dental center-based study conducted at Jordan University of Science and Technology. Five hundred participants consented to fill out the preferred oral processing behavior(POPB) questionnaire. Anthropometric measurements (including weight, height, and waist circumference) were recorded. A single trained and calibrated dentist registered each participant's caries experience and plaque levels using the DMFS index and plaque index of Silness and Loe. RESULTS A total of 351(70.2%) and 149(29.8%) participants were typed as FPL and SPL, respectively. SPL demonstrated higher levels of dental caries experience compared to FPL. The mean DMFS score for SPL was 28.8(±25.43) while for FPL was 18.71(± 18.34). This difference remained significant after adjustment for confounders(P<0.001). SPL exhibited a significantly higher mean score for the "M" component(P <0.001) while no significant difference in the mean score of the "D"(P = 0.076) and "F"(P = 0.272) components was observed when compared to FPL. CONCLUSION The current findings provide new insight into a possible relationship between the preferred oral processing behavior and an individual's caries experience. A relationship in which the preferred oral processing behavior can potentially affect and/or be affected by the dental caries experience.
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Affiliation(s)
- Melanie F. Alazzam
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
| | - Issam B. Rasheed
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
| | - Suhad H. Aljundi
- Department of Preventive Dentistry, Jordan University of Science and Technology, Irbid, Jordan
| | - Dalal A. Shamiyah
- Undergraduate Bachelor of Dental Surgery Program, Jordan University of Science and Technology, Irbid, Jordan
| | - Yousef S. Khader
- Department of Public Health, Jordan University of Science and Technology, Irbid, Jordan
| | - Reem S. Abdelhafez
- Department of Preventive Dentistry, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad S. Alrashdan
- Department of Oral Medicine and Oral Surgery, Jordan University of Science and Technology, Irbid, Jordan
- Department of Oral and Craniofacial Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
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Ma KK, Ziegler GR, Hopfer H, Hayes JE. What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch. Foods 2024; 13:1852. [PMID: 38928793 PMCID: PMC11203002 DOI: 10.3390/foods13121852] [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: 05/10/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants' salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18-79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.
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Affiliation(s)
- Kai Kai Ma
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (K.K.M.); (H.H.)
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Gregory R. Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Helene Hopfer
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (K.K.M.); (H.H.)
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
| | - John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (K.K.M.); (H.H.)
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
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Kamei M, Nishibe M, Araki R, Kohyama K, Kusakabe Y. Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference. Appetite 2024; 192:107078. [PMID: 37898406 DOI: 10.1016/j.appet.2023.107078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/30/2023]
Abstract
This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65-74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals' preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences.
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Affiliation(s)
- Mio Kamei
- Food Research Institute, National Agricultural and Food Research Organization, Japan.
| | - Misaki Nishibe
- Food Research Institute, National Agricultural and Food Research Organization, Japan
| | - Risa Araki
- Food Research Institute, National Agricultural and Food Research Organization, Japan
| | - Kaoru Kohyama
- Food Research Institute, National Agricultural and Food Research Organization, Japan
| | - Yuko Kusakabe
- Food Research Institute, National Agricultural and Food Research Organization, Japan
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Galler M, Varela P. Methodological approaches to assess tactile sensitivity in the food context-A scoping review. J Texture Stud 2023. [PMID: 38014904 DOI: 10.1111/jtxs.12813] [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: 07/05/2023] [Revised: 10/12/2023] [Accepted: 10/30/2023] [Indexed: 11/29/2023]
Abstract
In contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi-dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer-reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after-swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.
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7
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Teslić N, Kojić J, Đermanović B, Šarić L, Maravić N, Pestorić M, Šarić B. Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants (Basel) 2023; 12:1234. [PMID: 37371964 DOI: 10.3390/antiox12061234] [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: 05/19/2023] [Revised: 05/31/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a "source of fibers". The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe-3.83 mg/kg fw) in comparison to CSCF (Fe-2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.
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Affiliation(s)
- Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branislava Đermanović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Mladenka Pestorić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Chow CY, Skouw S, Bech AC, Olsen A, Bredie WLP. A review on children's oral texture perception and preferences in foods. Crit Rev Food Sci Nutr 2022; 64:3861-3879. [PMID: 36300653 DOI: 10.1080/10408398.2022.2136619] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Texture properties of foods are particular drivers for food acceptance and rejection in children. The texture preferences follow the developmental progression of the child and these changes modulate the present and future food habits. This paper reviews the development and factors influencing texture preferences in children and the methods in food texture research with children. The child's acceptance of more complex food textures is age-dependent. The progression is indorsed by the development of oral processing skills at an early age and bolstered by repeated exposures to foods with varying textures. Children generally reject foods containing pieces or bits (i.e., geometrical textural properties); however, the impact of mechanical textural properties on food acceptance is less clear. Child characteristics such as food neophobia, picky eating, and tactile over-responsivity, negatively affect the acceptance of more diverse food textures. Depending on the child's age, the prevailing methods of characterizing food texture preferences in children include observational techniques and self-reported questionnaires. Despite knowledge of children's development of masticatory skills, learning, and cognitive abilities, the relationships of these changes to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life are still limited.
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Affiliation(s)
- Ching Yue Chow
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Sigrid Skouw
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Anne C Bech
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Annemarie Olsen
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Wender L P Bredie
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
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Miles BL, Berkowitz K, Mueller H, Simons CT. Assessing tactile acuity in oral tissues: Challenges of stimulus development. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104630] [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]
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10
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A review on oral tactile acuity: measurement, influencing factors and its relation to food perception and preference. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Olarte Mantilla SM, Shewan HM, Shingleton R, Hort J, Stokes JR, Smyth HE. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104391] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gupta M, Torrico DD, Hepworth G, Gras SL, Ong L, Cottrell JJ, Dunshea FR. Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study. Foods 2021; 10:foods10061237. [PMID: 34072300 PMCID: PMC8227163 DOI: 10.3390/foods10061237] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 01/31/2023] Open
Abstract
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.
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Affiliation(s)
- Mitali Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Correspondence: ; Tel.: +61-3-8344-1854
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Melbourne, VIC 3010, Australia;
| | - Sally L. Gras
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Lydia Ong
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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