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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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2
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Marañón-Vásquez GA, Maia LC, Barreto LSDC, da Cruz MF, Jural LA, Araújo MTDS, Pithon MM. Emoji as promising tools for emotional evaluation in orthodontics. Prog Orthod 2022; 23:28. [PMID: 35844016 PMCID: PMC9288943 DOI: 10.1186/s40510-022-00418-3] [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: 01/11/2022] [Accepted: 05/14/2022] [Indexed: 12/02/2022] Open
Abstract
Background Emoji are pictograms frequently used in social networks capable of expressing emotions. These tools can provide insights into people's behavior that could not be obtained with the use of textual communication. Recently, emoji have been introduced to various research fields as successful alternatives to word-based questionnaires for measure emotional responses. The objective of this study was to preliminarily evaluate the discriminating ability and relationship of these tools with different occlusal conditions/malocclusions.
Methods Online surveys were applied to adult individuals (n = 201; mean age = 27.4 ± 5.7; 37.3% males, 62.7% females). Subjects issued acceptance scores (10-point scale) and expressed their emotional status using a 30-emoji list in relation to nine occlusal conditions: C1–crowding, C2–anterior open bite, C3–interincisal diastema, C4–increased overjet + deep bite (Class II div. 1), C5–anterior crossbite (Class III), C6–ideal occlusion, C7–unilateral posterior crossbite, C8–anterior open bite plus bilateral posterior crossbite plus crowding, and C9–deep bite (Class II div. 2). Cochran's Q and McNemar tests were used to compare the frequencies of choice of emoji between conditions. Correspondence analyses were applied to assess the association between occlusal conditions and emoji. Kendall's correlation coefficient was calculated to evaluate the relationship between mean acceptance scores and frequency counts of each emoji. Results The frequency of choice between conditions showed a significant difference for 25 of the 30 emoji (P < 0.05), indicating an adequate discriminating ability of these tools. Emoji were grouped predominantly based on their emotional valence (positive/negative) and arousal/activation (high/low). Positive emoji were associated with the most accepted conditions (i.e., C6, C3), while negative emoji with the most rejected ones (i.e., C8, C1, C2). Although only weak, positive correlations between acceptance and positively valenced emoji, and negative correlations between acceptance and negatively valenced emoji were observed (P < 0.05).
Conclusions Emoji have an adequate discriminatory ability and would allow determining emotional profiles in the face of different occlusal conditions. Further research is necessary to consolidate the use of these tools in an instrument that allows measuring emotional responses. Supplementary Information The online version contains supplementary material available at 10.1186/s40510-022-00418-3.
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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: 0] [Impact Index Per Article: 0] [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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4
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Baptista I, Spence C, Shimizu R, Ferreira E, Behrens J. Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging. J SENS STUD 2022. [DOI: 10.1111/joss.12793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Iuri Baptista
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
| | - Charles Spence
- Crossmodal Research Laboratory Oxford University Oxford UK
| | - Renata Shimizu
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
| | - Eric Ferreira
- Departamento de Estatística Universidade Federal de Alfenas Alfenas Brazil
| | - Jorge Behrens
- Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
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Leak TM, Gangrade N, Tester J. Facilitators and barriers to preparing and offering whole grains to children diagnosed with prediabetes: qualitative interviews with low-income caregivers. BMC Public Health 2021; 21:931. [PMID: 34001074 PMCID: PMC8127312 DOI: 10.1186/s12889-021-10915-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 04/26/2021] [Indexed: 12/03/2022] Open
Abstract
Background The prevalence of U.S. youth with prediabetes and type 2 diabetes (T2D) is increasing, with those from racial/ethnic minority and low socioeconomic status (SES) backgrounds at greater risk. Dietary fiber (e.g., whole grains and vegetables) is shown to be inversely associated with T2D risk, yet dietary recommendations are not being met. Caregivers play an important role in home food availability, but low SES neighborhoods are shown to have limited access to fiber-rich foods such as whole grains. The overall aim of this qualitative study was to assess caregiver perceptions about facilitators and barriers to preparing and offering whole grains that they received as part of the 16-week Food Overcoming Our Diabetes Risk (FoodRx) pilot study. Methods A convenience sample of 60 youth (8–17 years) with obesity and prediabetes were recruited from an urban pediatric weight management clinic to participate in the FoodRx pilot study. Caregivers accompanied youth to a baseline clinic visit and completed a survey that asked about individual and household characteristics. Exit interviews were conducted at the follow-up clinic visit with caregivers of all youth who completed the study (n = 48) in order to assess facilitators and barriers experienced when preparing and offering whole grains. Interview transcripts were coded using the constant comparative method and grounded theory approaches. Results Caregivers (n = 48) had a mean age of 43 years and were primarily female (n = 46) and Hispanic (71%). Main facilitators to preparing and offering whole grains in the home were caregivers’ improved knowledge of whole grain health benefits and the development of strategies to encourage their children to consume whole grains (i.e., pairing whole grains with another liked food). A main barrier for caregivers was the lack of resources available to identify and prepare the novel whole grains that they received. Conclusion Findings suggest that caregivers are receptive to incorporating more whole grains into home-prepared meals, but they may need additional nutrition and cooking education to improve their self-efficacy. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-021-10915-5.
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Affiliation(s)
- Tashara M Leak
- Cornell University, Division of Nutritional Sciences, 416 Savage Hall, Ithaca, NY, 14853, USA.
| | - Navika Gangrade
- Cornell University, Division of Nutritional Sciences, 416 Savage Hall, Ithaca, NY, 14853, USA
| | - June Tester
- UCSF Benioff Children's Hospital Oakland, 747 52nd Street, Oakland, CA, 94609, USA
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6
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Sipple LR, Schiano AN, Cadwallader DC, Drake MA. Child preferences and perceptions of fluid milk in school meal programs. J Dairy Sci 2021; 104:5303-5318. [PMID: 33663854 DOI: 10.3168/jds.2020-19546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Accepted: 12/17/2020] [Indexed: 11/19/2022]
Abstract
School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption during childhood and adolescence has lasting effects on lifelong health status, so it is important for schools to ensure adequate consumption in this life stage by offering an appealing product. This study identified the intrinsic and extrinsic attributes that influence children's perceptions, attitudes, and consumption of fluid milk at school, especially as they relate to fluid milk packaging. An online choice-based conjoint survey (n = 211) and four 1-h focus groups (n = 31) were conducted with child milk consumers ages 8 to 13 yr to evaluate extrinsic attributes. The survey evaluated milk package attributes including packaging type, front-of-package graphics, package color, and labeled milk fat content. Focus group topics included preferences, usability, health, taste of fluid milk, and milk consumption habits. To evaluate intrinsic properties related to packaging, 3 varieties of milk (unflavored fat-free, unflavored low-fat, and chocolate-flavored fat-free) were produced and packaged in polyethylene-coated paperboard cartons, polyethylene terephthalate (PET) bottles, and high-density polyethylene (HDPE) bottles (all 250 mL). After 10 to 13 d of storage at 4°C under dark conditions, milks were evaluated by descriptive analysis and child acceptance testing (ages 8-13 yr; n = 126, 122, and 126 for each variety, respectively). Extrinsically, package type was the most important attribute to children, but graphics, nutritional labeling, branding, package size, and overall familiarity also drove preferences. The ideal milk packaging build from the conjoint survey was an HDPE bottle with blue-colored packaging and a cow graphic, labeled as low-fat milk. Intrinsically, all varieties of milks packaged in paperboard cartons developed package-specific flavors, including refrigerator/stale and paperboard, after 10 d of storage. These off-flavors were not detected in HDPE- or PET-packaged milks. For unflavored milks, child consumers preferred the flavor of PET- or HDPE-packaged milks over cartons, regardless of milk fat content, but preferences were not distinct for chocolate-flavored milk. The results of this study demonstrate that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs.
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Affiliation(s)
- L R Sipple
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - A N Schiano
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D C Cadwallader
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Del Toro-Gipson RS, Rizzo PV, Hanson DJ, Drake MA. Consumer perception of smoked Cheddar cheese. J Dairy Sci 2020; 104:1560-1575. [PMID: 33309346 DOI: 10.3168/jds.2020-18711] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 08/24/2020] [Indexed: 11/19/2022]
Abstract
Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, 1-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese.
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Affiliation(s)
- R S Del Toro-Gipson
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - P V Rizzo
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D J Hanson
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Sick J, Spinelli S, Dinnella C, Monteleone E. Children’s selection of emojis to express food-elicited emotions in varied eating contexts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103953] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Rizzo P, Harwood W, Drake M. Consumer desires and perceptions of lactose-free milk. J Dairy Sci 2020; 103:6950-6966. [DOI: 10.3168/jds.2019-17940] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Accepted: 03/22/2020] [Indexed: 11/19/2022]
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10
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Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain? Foods 2020; 9:foods9020136. [PMID: 32012822 PMCID: PMC7073758 DOI: 10.3390/foods9020136] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/20/2020] [Accepted: 01/23/2020] [Indexed: 12/31/2022] Open
Abstract
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market.
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11
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Smith BM, Ramsay SA, Roe A, Ferrante MJ, Brooks SW. Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies. J Food Sci 2019; 84:2325-2329. [PMID: 31313306 DOI: 10.1111/1750-3841.14722] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/03/2019] [Accepted: 06/11/2019] [Indexed: 12/01/2022]
Abstract
Consumer taste preference can be influenced by visual preference. To eliminate the influence of visual preference in the sensory evaluation of whole grain wheat, a reproducible method to eliminate color differences between Whole Grain breads prepared from hard white wheat (HWW) and hard red wheat (HRW) was evaluated. Response surface methodology (RSM) was used to match the color of HWW to HRW with the addition of commercially available dye solutions: McCormick black (red #40, yellow #5, blue #1), red (red #40, red #3, yellow #6), and yellow (yellow #5). Bread color was assessed by L* , a* , and b* color parameters according to the CIELAB international system of color measurement. Four replicates of the control and dye treated breads were analyzed. Initial color values for HRW were L* = 56.8 ± 0.40; a* = 8.04 ± 0.44; b* = 21.34 ± 0.46. RSM was used to predict dye addition levels to match color between HWW and HRW. With the addition of black (0.457 µL/mL), red (0.574 µL/mL), and yellow (1.165 µL/mL) dye to HWW, breads could be produced with L* , a* , and b* values of no statistical difference to the HRW (P < 0.05). A timed storage trail demonstrated the need to standardize the time between bread production and feeding studies. Visual bias can hinder assessment of wheat varieties in sensory studies. A reproducible method of dying wheat was developed that can be used to reduce this bias in sensory studies. PRACTICAL APPLICATIONS: The ability to control color variability is a critical tool in determining perceived quality in sensory analysis of breads. In this study, a method to reduce or eliminate visual bias between breads made from different varieties of wheat was developed. This method is applicable to any foods where dye could be added to reduce or eliminate color bias in sensory studies.
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Affiliation(s)
- Brennan M Smith
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, USA
| | - Samantha A Ramsay
- Margaret Ritchie School of Family and Consumer Sciences, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, USA
| | - Annie Roe
- Margaret Ritchie School of Family and Consumer Sciences, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, USA
| | - Mackenzie J Ferrante
- Margaret Ritchie School of Family and Consumer Sciences, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, USA
| | - Samantha Worden Brooks
- Margaret Ritchie School of Family and Consumer Sciences, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, USA
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12
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Schouteten JJ, Verwaeren J, Gellynck X, Almli VL. Comparing a standardized to a product-specific emoji list for evaluating food products by children. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.09.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Araújo JAM, Esmerino EA, Alvarenga VO, Cappato LP, Hora IC, Silva MC, Freitas MQ, Pimentel TC, Walter EHM, Sant'Ana AS, Cruz AG. Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews. Foodborne Pathog Dis 2017; 15:132-140. [PMID: 29261335 DOI: 10.1089/fpd.2017.2342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers' food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants' perception and experience.
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Affiliation(s)
- Jane A M Araújo
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- 2 Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, Brazil
| | - Verônica O Alvarenga
- 3 Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, Brazil
| | - Leandro P Cappato
- 4 Department of Food Technology, Rural Federal University of Rio de Janeiro , Seropédica, Brazil
| | - Iracema C Hora
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Monica Q Freitas
- 2 Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, Brazil
| | - Tatiana C Pimentel
- 5 Federal Institute of Education , Science and Technology of Paraná, Campus Paranavaí, Paranavaí, Brazil
| | | | - Anderson S Sant'Ana
- 3 Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, Brazil
| | - Adriano G Cruz
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
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15
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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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16
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Ares G, Arrúa A, Antúnez L, Vidal L, Machín L, Martínez J, Curutchet MR, Giménez A. Influence of label design on children’s perception of two snack foods: Comparison of rating and choice-based conjoint analysis. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Kenney E, Adhikari K. Recent developments in identifying and quantifying emotions during food consumption. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3627-3630. [PMID: 26991952 DOI: 10.1002/jsfa.7717] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 02/28/2016] [Accepted: 03/12/2016] [Indexed: 06/05/2023]
Abstract
Emotions and the consumption of food and beverages are inextricably intertwined. As the fields of sensory and consumer science seek to better conceptualize the consumer experience, interest in emotion measurement is growing. Emotions can provide key information to differentiate between products and predict consumer choice as well as give more detail about product perception. There are several emotion measurement instruments, including physiological methods and facial recognition, self-reported verbal emotion measurement and self-reported visual emotion measurement. This review discusses the purpose of measuring emotions, what is the definition of an emotion, what different instruments are available, and touches upon some promising research to deepen the connection between food and emotions. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Erica Kenney
- Food Science & Technology, University of Georgia, Griffin, GA, USA
| | - Koushik Adhikari
- Food Science & Technology, University of Georgia, Griffin, GA, USA
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18
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Sandvik P, Marklinder I, Nydahl M, NAEs T, Kihlberg I. Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity. J SENS STUD 2016. [DOI: 10.1111/joss.12211] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Tormod NAEs
- Raw materials and process optimization; Nofima Food; Ås Norway
- Department of Food Science; University of Copenhagen; Rolighedsvej 30, 1958 Fredriksberg Copenhagen Denmark
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
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19
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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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