Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

2016 ◽  
Vol 118 (3) ◽  
pp. 749-760 ◽  
Author(s):  
Rossella Di Monaco ◽  
Nicoletta Antonella Miele ◽  
Stefania Volpe ◽  
Paolo Masi ◽  
Silvana Cavella
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Experimental Conditions ◽  
Content Type ◽  
Consumer Responses ◽  
Long Time ◽  
Temporal Dominance ◽  
Over Time

Purpose – Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its consumption. TDS is believed to be more appropriate to explain consumer responses than static descriptive analysis due to its temporal element. The purpose of this paper is to define the temporal sensory profile of a new product: polenta stick. In particular, TDS method was used to measure the dominance of sensory attributes in polenta stick samples and dynamic consumer tests were performed in order to verify if the acceptability changed over time during sample consumption. Design/methodology/approach – Eight polenta sticks, different in terms of storage conditions, cooking procedures and serving temperatures, were analysed by means of TDS with 13 assessors. During two preliminary sessions, the attributes list, constituted by the nine most cited sensations, was generated. Five replications were carried out. In dynamic consumer tests, 50 subjects were asked to give their liking on a seven-category scale for the frozen samples, in different five moments during the evaluation. Findings – TDS results showed a significant effect of the experimental conditions on dominant attribute perception of polenta sticks. For the oven-cooked samples, more flavour attributes were perceived as dominant, whereas for the fried samples, the attributes crispness and oiliness overcame with a high panel dominance rate and for a long time. For the chilled samples, crispness had the highest panel dominance rate; whereas for the frozen samples, creaminess was the most dominant attribute. Consumer liking scores did not significantly change over time during consumption for all the samples. The fried samples received the highest liking scores, at both serving temperatures. Practical implications – The chosen sensory methods gave the authors important information about the real perception of the products during consumption. A lot of foodstuffs show several sensory properties that appear in different times during evaluation and/or consumption. These properties could affect overall liking so they should be taken into account. Originality/value – New dynamic sensory methods were used to characterize a new food product, i.e. polenta-based sticks. The procedure used to evaluate the liking by consumers was completely innovative, whereas the sensory method used to characterize the samples was recently developed. The new food product was developed as an aim of an Italian research project funded by MiSE (Ministero dello Sviluppo Economico) for the valorization of maize flour (MAISFOOD, Industria 2015).

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

2015 ◽  
Vol 117 (12) ◽  
pp. 2975-2992 ◽  
Author(s):  
Annchen Mielmann ◽  
Carina Bothma ◽  
A Hugo ◽  
Celia J Hugo
Keyword(s):  
Sensory Analysis ◽  
Animal Feed ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Food Product ◽  
Sensory Profile ◽  
Human Consumption ◽  
Content Type ◽  
Sensory Data ◽  
Overall Acceptability

Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

Watching the days go by: Aging during sunflower seed storage under distinct oxygen availability

2021 ◽  
Vol 45 ◽  
Author(s):  
Rafael Agostinho Ferreira ◽  
Alisson Alves de Oliveira ◽  
Victor Navarro da Silva ◽  
Aline Aparecida Silva Pereira ◽  
Mateus Moreira Bernardes ◽  
...  
Keyword(s):  
Aging Process ◽  
Seed Viability ◽  
Seed Storage ◽  
Storage Conditions ◽  
Oxygen Availability ◽  
Low Oxygen ◽  
Experimental Conditions ◽  
Oxygen Conditions ◽  
Mda Content ◽  
Over Time

ABSTRACT The maintenance of seed viability is widely studied since preserving the physiological characteristics that will allow efficient germination and adequate field occupation is broadly pursued. However, even under optimal storage conditions, the aging process is inherent to the seed’s life. In order to understand the effects of storage under low and normal oxygen conditions, this work sought to evaluate the physiological responses of two seed lots of two sunflower hybrids stored under different oxygen availability (normoxia and hypoxia) over a 360-day period. Aiming to investigate the effects of storage, the activities of the enzymatic antioxidant metabolism, hydrogen peroxide and MDA content, and the performance of viability, and vigor tests (tetrazolium test and electrolyte leakage) were performed with the stored seeds every 60 days. The hypoxia conditions were not able to keep seed viability over time, probably affecting negatively the embryonic axis. Throughout the evaluations, the viability tests demonstrated that the storage in the two experimental conditions was not able to contain the aging of the seeds. The increased content of H2O2 and MDA, associated with the enhanced electrical conductivity over time, indicate that there were losses by lipid peroxidation and that the aging process was not contained by storage under low oxygen availability.

scholarly journals Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 302 ◽  
Author(s):  
Miriam Cabello-Olmo ◽  
María Oneca ◽  
Paloma Torre ◽  
Jesús Díaz ◽  
Ignacio Encio ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Food Product ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Major Effect ◽  
Fermented Food ◽  
Food Storage ◽  
Experimental Conditions ◽  
Yeast Viability ◽  
Total Bacteria

Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP’s microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while −20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

Children’s organic fruit nectar satisfaction: an experimental economics approach

2019 ◽  
Vol 121 (2) ◽  
pp. 289-303 ◽  
Author(s):  
Antonella Ardizzone ◽  
Valeria Faralla ◽  
Marco Novarese
Keyword(s):  
Consumer Satisfaction ◽  
Product Information ◽  
Descriptive Analysis ◽  
Food Product ◽  
Product Labelling ◽  
Older Children ◽  
Convenience Sample ◽  
Consumer Evaluations ◽  
Content Type ◽  
Regulatory Policies

PurposeOver the past several decades, studies regarding consumer satisfaction for organic food (OF) have increased along with the rise in OF consumption. However, empirical research into satisfaction for organic products with respect to conventional goods is still needed. Along this line, the purpose of this paper is to understand the role of information in children’s satisfaction for organic and conventional fruit nectar.Design/methodology/approachA satisfaction questionnaire on 92 primary school pupils was collected during the tasting stages. A questionnaire surveying the participants’ habits with respect to OF and fruit nectar consumption was also administered. Descriptive analysis and ordinal logistic regressions were used to investigate any correlation between the participants’ evaluations of fruit nectar samples and the other variables investigated.FindingsAccording to the results of this paper, children’s satisfaction scores are influenced by the information they learn regarding fruit nectar: satisfaction scores are higher when children know the fruit nectar is organic. Satisfaction is also influenced by age: older children are more likely to assign lower scores to fruit nectars. Also, the effect of information regarding the nature of fruit nectar (organic or conventional) on satisfaction scores is stronger in children whose families consume OF.Research limitations/implicationsDue to financial constraints, this research was conducted on a non-probability convenience sample and on a single food product (i.e. fruit nectar).Practical implicationsRegulatory policies should consider these influences when legislating on product labelling and the disclosure of product information. Consumer evaluations can be indeed influenced toward responsible, safe behaviour.Originality/valueThis study contributes to the investigation of the connection between product labelling and children’s food satisfaction. Particularly, this study has generated some important findings in the field of children’s perceptions of OF.

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

2017 ◽  
Vol 119 (2) ◽  
pp. 311-321 ◽  
Author(s):  
Karina Scatolino Mesquita ◽  
Vanessa Rios de Souza ◽  
Jéssica Ferreira Rodrigues ◽  
Camila Carvalho Menezes ◽  
Soraia Vilela Borges ◽  
...  
Keyword(s):  
Storage Time ◽  
Descriptive Analysis ◽  
Storage Period ◽  
Product Variety ◽  
Good Alternative ◽  
Sensory Profile ◽  
Free Products ◽  
Content Type ◽  
Functional Components ◽  
And Storage

Purpose People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market. Design/methodology/approach A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed. Findings The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period. Research limitations/implications More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life. Originality/value There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Artificial intelligence in the fashion industry: consumer responses to generative adversarial network (GAN) technology

2020 ◽  
Vol 49 (1) ◽  
pp. 61-80
Author(s):  
Kwonsang Sohn ◽  
Christine Eunyoung Sung ◽  
Gukwon Koo ◽  
Ohbyung Kwon
Keyword(s):  
Artificial Intelligence ◽  
Willingness To Pay ◽  
Fashion Industry ◽  
Generative Adversarial Network ◽  
Experimental Conditions ◽  
Content Type ◽  
Consumer Responses ◽  
Adversarial Network ◽  
Consumption Values ◽  
Artificial Intelligence Technology

PurposeThis study examines consumers' evaluations of product consumption values, purchase intentions and willingness to pay for fashion products designed using generative adversarial network (GAN), an artificial intelligence technology. This research investigates differences between consumers' evaluations of a GAN-generated product and a non-GAN-generated product and tests whether disclosing the use of GAN technology affects consumers' evaluations.Design/methodology/approachSample products were developed as experimental stimuli using cycleGAN. Data were collected from 163 members of Generation Y. Participants were assigned to one of the three experimental conditions (i.e. non-GAN-generated images, GAN-generated images with disclosure and GAN-generated images without disclosure). Regression analysis and ANOVA were used to test the hypotheses.FindingsFunctional, social and epistemic consumption values positively affect willingness to pay in the GAN-generated products. Relative to non-GAN-generated products, willingness to pay is significantly higher for GAN-generated products. Moreover, evaluations of functional value, emotional value and willingness to pay are highest when GAN technology is used, but not disclosed.Originality/valueThis study evaluates the utility of GANs from consumers' perspective based on the perceived value of GAN-generated product designs. Findings have practical implications for firms that are considering using GANs to develop products for the retail fashion market.

Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

2018 ◽  
Vol 120 (7) ◽  
pp. 1489-1503 ◽  
Author(s):  
Joachim J. Schouteten ◽  
Sara De Pelsmaeker ◽  
Joel Juvinal ◽  
Sofie Lagast ◽  
Koen Dewettinck ◽  
...  
Keyword(s):  
Gender Differences ◽  
Sensory Evaluation ◽  
Positive Emotions ◽  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Attributes ◽  
Milk Chocolate ◽  
Quantitative Descriptive Analysis ◽  
Content Type ◽  
Trained Panel

Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate. Design/methodology/approach Quantitative descriptive analysis by a trained panel (n=8) was performed to obtain the sensory evaluation of the samples. A group of 127 consumers evaluated the samples to indicate their hedonic ratings (nine-point hedonic scale) and emotions (EsSense Profile®). Findings The sensory profiles for the three chocolate types showed clear differences. EsSense Profile® methodology revealed that each type of chocolate had a distinct emotional profile. The premium brand was associated with the highest number of positive emotions, whereas the traditional brand was associated with most of the negative emotions (“bored”, “disgusted” and “worried”). The drivers of liking were mainly positive and unclassified emotions. Also, gender differences in emotional profiling were found. Practical implications This study illustrates that sensory and emotional measurements can contribute to a better understanding of consumers’ hedonic liking. Moreover, gender differences found in emotional profiling should raise awareness that gender may lead to different emotional profiling. These gender differences are of interest to food companies, for instance, for food product development or marketing purposes. Originality/value This study further contributes to the growing literature on emotions. By combining sensory evaluation by a trained panel and emotional profiling by consumers, this paper explores how combining these measurements can contribute to a better understanding of the drivers of liking for milk chocolate.

scholarly journals The role of disclosure of social shopping rewards in social buzz

2016 ◽  
Vol 10 (4) ◽  
pp. 321-337 ◽  
Author(s):  
Kesha K. Coker ◽  
Suzanne A. Altobello
Keyword(s):  
Online Survey ◽  
Source Credibility ◽  
Experimental Conditions ◽  
Content Type ◽  
Consumer Responses ◽  
Social Shopping ◽  
Dual Source ◽  
Regulatory Bodies ◽  
The Impact

Purpose Social shopping relies on word-of-mouth, with marketers turning to social shopping rewards (SSRs) to generate social buzz. According to US regulatory bodies, these types of rewards, if considered endorsements, must be disclosed. Yet, little is known about the impact of disclosure of SSRs. To address this gap, this study aims to examine the impact of disclosure of SSRs on consumer responses. Design/methodology/approach Respondents were randomly assigned to three experimental conditions via an online survey. The “no disclosure” condition featured a hypothetical friend’s tweet of a product (n = 91). The “disclosure” conditions featured the same tweet, either with the words “Sponsored Tweet” in a boxed tweet (n = 50) or with a hashtag “#Sponsored” (n = 48). All respondents completed a questionnaire designed to address the hypotheses. Findings No differences between the disclosure conditions were found, thus they were combined and compared to the non-disclosure condition. Of the 13 hypotheses, 9 were sustained by significant correlations. Disclosure to consumers that a product review was sponsored by a marketer strengthens the relationships between certain model constructs, i.e. between dual source credibility and attitude toward the message and between attitude toward the message and attitude toward the brand. Originality/value This study is the first to empirically test the impact of disclosure of SSRs on consumer responses in a social shopping context. Findings provide marketers and practitioners with a solution to complying with regulatory requirements in ways that do not hurt consumer responses to social buzz.

The importance of the export country's environmental image for consumer responses to an imported environmentally friendly product

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
John Thøgersen ◽  
Susanne Pedersen
Keyword(s):  
Design Methodology ◽  
Food Product ◽  
Country Image ◽  
Competitive Advantages ◽  
Organic Milk ◽  
Content Type ◽  
Consumer Responses ◽  
Environmental Image ◽  
Nomological Validity ◽  
Practical Implications

PurposeFilling a gap in extant research regarding the measurement of an export country's environmental image and investigating its importance for consumers' evaluation of an environmentally differentiated imported product.Design/methodology/approachOnline surveys carried out in Denmark (Study 1), Germany and France (Study 2; N˜500 from each country). In Study 1, we develop an environmental country image instrument and investigate its nomological validity vis-à-vis other country image constructs and Danish consumers' evaluation of organic milk from Germany. In Study 2, we validate the instrument with consumers from Germany and France, evaluating organic milk from Denmark.FindingsConsumers differentiate between a country's environmental image and its general and production-related images. The country's environmental image is important to consumers' evaluation of an environmentally differentiated product from the country. Specifically, we find that a country's environmental image strongly influences its product-specific images and, through these, the consumer's evaluation of an organic food product from the country.Practical implicationsConsumers' use of a country's environmental image as a cue to the credibility of environmental claims gives competitive advantages to exporters from countries with a favorable environmental image, while exporters from countries with an unfavorable environmental image need measures to compensate. Companies and countries should monitor how the environmental image of their country evolves in important markets and be ready to act when facing damages to their country's environmental image.Originality/valueThis article is the first to propose a measure of environmental country image and to document that consumers use the environmental image of an exporting country to assess environmental claims on imported products.

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