1
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Greis M, Nolden AA, Kinchla AJ, Puputti S, Seppä L, Sandell M. What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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CABAL-PRIETO A, TEODORO-BERNABÉ G, CORIA-RINCÓN C, SÁNCHEZ-ARELLANO L, RAMÓN-CANUL LG, RODRÍGUEZ-MIRANDA J, PRINYAWIWATKUL W, JUÁREZ-BARRIENTOS JM, HERRERA-CORREDOR JA, RAMÍREZ-RIVERA EDJ. Development of a memories vocabulary (MemVOC) for food products using coffee as a model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.44221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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Aviles MV, Naef EF, Gómez MB, Abalos RA. Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.05121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the consumer-consumption characteristics and predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables and cooked by the sous vide technique. A vegetable millefeuille and a chicken and vegetable hamburger were prepared for sensory characterization. Questions related to the consumer's consumption characteristics and predisposition to purchase this type of product were incorporated into the survey. Consumers performed the sensory evaluation in their home, within the habitual living ambience where they consumed their usual diet. The results revealed that most consumers accepted both millefeuille (100 %) and chicken and vegetable hamburger (92 %) and also reported a predisposition for purchasing both preparations (87 % and 84 %, respectively). The main characteristics that made the consumption attractive were quality (95%), market availability (89 %), lack of practical cooking skills (87 %), the price (84 %), the shortness of time invested in preparation (78 %), and the consumer's occupation (73 %). These types of preparations constitute an innovative alternative for the design of products of higher nutritional quality, without ignoring the requirements for their consumption.
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4
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Ferini JL, Morales MV, Silva TA, Pedreira JRM, Godoy NT, Garcia A, Tfouni SAV. Consumers' perception of different brewed coffee extractions using the sorting technique. J SENS STUD 2020. [DOI: 10.1111/joss.12633] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Michele Veiga Morales
- Food Science and Quality Center Institute of Food Technology (Ital) Campinas SP Brazil
| | - Thaís Araújo Silva
- Food Science and Quality Center Institute of Food Technology (Ital) Campinas SP Brazil
| | | | - Nathália Tiyo Godoy
- Food Science and Quality Center Institute of Food Technology (Ital) Campinas SP Brazil
| | - Aline Garcia
- Food Science and Quality Center Institute of Food Technology (Ital) Campinas SP Brazil
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5
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Velázquez AL, Vidal L, Varela P, Ares G. Can children use temporal sensory methods to describe visual and food stimuli? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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6
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Harwood WS, McLean KG, Ennis JM, Ennis DM, Drake M. Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees. J SENS STUD 2020. [DOI: 10.1111/joss.12563] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- William S. Harwood
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
| | - Kyle G. McLean
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
| | | | | | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
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Velázquez AL, Vidal L, Varela P, Ares G. Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts. Food Res Int 2019; 130:108920. [PMID: 32156373 DOI: 10.1016/j.foodres.2019.108920] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
Abstract
The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
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8
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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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9
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Santagiuliana M, Bhaskaran V, Scholten E, Piqueras-Fiszman B, Stieger M. Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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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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11
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Verwaeren J, Gellynck X, Lagast S, Schouteten JJ. Predicting children's food choice using check-all-that-apply questions. J SENS STUD 2018. [DOI: 10.1111/joss.12471] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Jan Verwaeren
- Department of Data Analysis and Mathematical Modeling; Ghent University; Gent Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics; Ghent University; Gent Belgium
| | - Sofie Lagast
- Department of Agricultural Economics; Ghent University; Gent Belgium
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12
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Kos Skubic M, Erjavec K, Ule A, Klopčič M. Consumers' hedonic liking of different labeled and conventional food products in Slovenia. J SENS STUD 2018. [DOI: 10.1111/joss.12444] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Mira Kos Skubic
- Ministry of Agriculture, Forestry and Food, The Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection; Ljubljana Slovenia
| | - Karmen Erjavec
- University of Novo mesto Faculty of Economics and Informatics; Novo Mesto Slovenia
| | - Anita Ule
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
| | - Marija Klopčič
- Biotechnical Faculty, Department of Animal Science; University of Ljubljana; Domžale Slovenia
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13
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Roascio - Albistur A, Gámbaro A. Consumer perception of a non-traditional market on sous-vide dishes. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2017.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Morris C, Beresford P, Hirst C. Impact of food retailer branding on expectation generation and liking. J SENS STUD 2018. [DOI: 10.1111/joss.12322] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cecile Morris
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
| | - Paul Beresford
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
| | - Craig Hirst
- Food and Nutrition Group; Sheffield Hallam University, Howard Street; Sheffield S1 1WB United Kingdom
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15
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Morris C. Impact of product name and seasonal context on the sensory evaluation of a seasonally themed beverage. J SENS STUD 2018. [DOI: 10.1111/joss.12320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cecile Morris
- Food and Nutrition group; Sheffield Hallam University; Sheffield United Kingdom
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16
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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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17
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The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.06.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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18
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Gámbaro A, Roascio A, Boinbaser L, Parente E. Influence of packaging and product information on consumer perception of cosmetic creams-A case study. J SENS STUD 2017. [DOI: 10.1111/joss.12260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adriana Gámbaro
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Antonella Roascio
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Lucía Boinbaser
- Department of Pharmaceutical Sciences, Cosmetic Chemistry Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Emma Parente
- Department of Pharmaceutical Sciences, Cosmetic Chemistry Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
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19
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Grasso S, Monahan F, Hutchings S, Brunton N. The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Schouteten JJ, De Steur H, Lagast S, De Pelsmaeker S, Gellynck X. Emotional and sensory profiling by children and teenagers: A case study of the check-all-that-apply method on biscuits. J SENS STUD 2017. [DOI: 10.1111/joss.12249] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Joachim J. Schouteten
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Hans De Steur
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Sofie Lagast
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
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21
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Apaolaza V, Hartmann P, Echebarria C, Barrutia JM. Organic label's halo effect on sensory and hedonic experience of wine: A pilot study. J SENS STUD 2017. [DOI: 10.1111/joss.12243] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Vanessa Apaolaza
- Faculty of Economics and Business Administration; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Patrick Hartmann
- Faculty of Economics and Business Administration; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Carmen Echebarria
- Institute of Applied Business Economics; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Jose M. Barrutia
- Institute of Applied Business Economics; University of the Basque Country UPV/EHU; Bilbao Spain
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22
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Schouteten JJ, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products. J Dairy Sci 2016; 100:169-186. [PMID: 27837971 DOI: 10.3168/jds.2016-11495] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/20/2016] [Indexed: 11/19/2022]
Abstract
Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.
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Affiliation(s)
- Joachim J Schouteten
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Benedikt Sas
- Department of Food Safety and Food Quality, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium
| | - Xavier Gellynck
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
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23
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The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review. Appetite 2016; 99:219-234. [DOI: 10.1016/j.appet.2016.01.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 01/12/2016] [Accepted: 01/14/2016] [Indexed: 11/23/2022]
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24
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese. Nutrients 2015; 7:10251-68. [PMID: 26690211 PMCID: PMC4690085 DOI: 10.3390/nu7125533] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/23/2015] [Accepted: 11/30/2015] [Indexed: 11/23/2022] Open
Abstract
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.
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Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
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25
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel. Food Res Int 2015; 78:96-107. [DOI: 10.1016/j.foodres.2015.11.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 10/23/2015] [Accepted: 11/01/2015] [Indexed: 10/22/2022]
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26
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Brown MD, Chambers DH. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options. J Food Sci 2015; 80:S2957-69. [DOI: 10.1111/1750-3841.13128] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Accepted: 09/28/2015] [Indexed: 11/29/2022]
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27
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Walsh AM, Duncan SE, Potts H, Gallagher DL. Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Cardinal P, Zamora MC, Chambers E, Carbonell Barrachina Á, Hough G. Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit-Flavored Powdered beverages Tested in Argentina, Spain and U.S.A. J SENS STUD 2015. [DOI: 10.1111/joss.12158] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Paula Cardinal
- Comisión de Investigaciones Científicas (CIC) de la Provincia de Buenos Aires, 9 de Julio; Argentina
| | - Maria Clara Zamora
- Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA); Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
| | - Edgar Chambers
- Sensory Analysis Center, Department HN; Kansas State University; Justin Hall
| | - Ángel Carbonell Barrachina
- Universidad Miguel Hernández de Elche, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria; Orihuela Alicante España
| | - Guillermo Hough
- Comisión de Investigaciones Científicas (CIC) de la Provincia de Buenos Aires, 9 de Julio; Argentina
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29
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Hernández-Carrión M, Varela P, Hernando I, Fiszman S, Quiles A. Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Giménez MA, Gámbaro A, Miraballes M, Roascio A, Amarillo M, Sammán N, Lobo M. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:186-192. [PMID: 24752476 DOI: 10.1002/jsfa.6704] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 04/14/2014] [Accepted: 04/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
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Affiliation(s)
- Maria A Giménez
- Departamento de Agroindustrias. Facultad de Ingeniería, Universidad Nacional de Jujuy, Avenida Italia esq. Martiarena, 4600, Jujuy, Argentina
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Jervis M, Drake M. The Use of Qualitative Research Methods in Quantitative Science: A Review. J SENS STUD 2014. [DOI: 10.1111/joss.12101] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- M.G. Jervis
- Department of Food, Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Raleigh NC 27695
| | - M.A. Drake
- Department of Food, Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Raleigh NC 27695
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Gutiérrez-Salomón A, Gámbaro A, Angulo O. Influence of Sample Presentation Protocol on the Results of Consumer Tests. J SENS STUD 2014. [DOI: 10.1111/joss.12097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - A. Gámbaro
- Sensory Evaluation Laboratory; Food Science and Technology Department; School of Chemistry; Universidad de la República; Montevideo Uruguay
| | - O. Angulo
- Instituto Tecnológico de Veracruz; Veracruz Mexico
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Gámbaro A, Parente E, Roascio A, Boinbaser L. Word Association Technique Applied to Cosmetic Products - a Case Study. J SENS STUD 2014. [DOI: 10.1111/joss.12084] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química, Universidad de la República; Montevideo Uruguay
| | - Emma Parente
- Cátedra de Química Cosmética; Departamento de Ciencias Farmaceúticas; Facultad de Química; Universidad de la República; Montevideo Uruguay
| | - Antonela Roascio
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química, Universidad de la República; Montevideo Uruguay
| | - Lucía Boinbaser
- Cátedra de Química Cosmética; Departamento de Ciencias Farmaceúticas; Facultad de Química; Universidad de la República; Montevideo Uruguay
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Santos B, Pollonio M, Cruz A, Messias V, Monteiro R, Oliveira T, Faria J, Freitas M, Bolini H. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.056] [Citation(s) in RCA: 118] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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