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 Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

2018 ◽  
Vol 101 (7) ◽  
pp. 5851-5864 ◽  
Author(s):  
Emmanuel de Jesús Ramírez-Rivera ◽  
Pablo Díaz-Rivera ◽  
Lorena Guadalupe Ramón-Canul ◽  
José Manuel Juárez-Barrientos ◽  
Jesús Rodríguez-Miranda ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Trained Panel ◽  
Quantitative Descriptive

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.

scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

OENO One ◽  
2009 ◽  
Vol 43 (4) ◽  
pp. 199
Author(s):  
Marie A. Segurel ◽  
Raymond L. Baumes ◽  
Christine Riou ◽  
Alain Razungles
Keyword(s):  
Descriptive Analysis ◽  
Natural Aging ◽  
Quantitative Descriptive Analysis ◽  
Sensory Study ◽  
Trained Panel ◽  
Aroma Precursors ◽  
Quantitative Descriptive ◽  
Rhone Valley ◽  
The Impact

<p style="text-align: justify;"><strong>Aims</strong>: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The sensory analysis was used to compare Grenache noir and Syrah wines. The role played by the glycosidic precursors on the future odorant profile of the wines from both varieties was demonstrated in an experiment by increasing their natural content in glycosides. Then, odorant compounds were generated by aging treatments, heating at 45 °C for 3 weeks, preceded or not by enzyme addition, or natural aging for 18 months. The wines were then submitted to a selected and trained panel. Samples were compared using triangular test. Furthermore, a quantitative descriptive analysis was carried out to determine the aroma attributes describing and discriminating the wines from the two varieties.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The glycoconjugates increased the global aromatic complexity, and enhanced the fruity aromas in Grenache wines and the leather or olive aromas in Syrah wines. The use of glycosidase enzymes led to a stewed fruit character in Grenache wines, whereas in Syrah wines, the samples enriched with glycosides differed according to the « terroir ».</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: This study showed the impact of the glycosidic fraction of the grapes on the varietal aroma of wines. Furthermore, comparisons of the results obtained by both aging techniques highlight the experimental interest of the aging model but also its limits.</p>

scholarly journals Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 641
Author(s):  
Andrew R. Poveromo ◽  
Helene Hopfer
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
Descriptive Analysis ◽  
Complex Mixture ◽  
Interaction Effects ◽  
Sensory Properties ◽  
Modal Interaction ◽  
Flavor Perception ◽  
Trained Panel ◽  
Wine Matrix

Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)—a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 s of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways—the latter indicated by taste-taste suppression and cross-modal interaction effects.

scholarly journals Sensory Analysis and Consumer Research in New Meat Products Development

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 429
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana M. Herrero ◽  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Consumer Research ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Meat Products ◽  
Food Product ◽  
New Product ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

scholarly journals Evaluation of the sensory attributes along rabbit loin by a trained panel

2018 ◽  
Vol 26 (1) ◽  
pp. 43
Author(s):  
Marina Martínez-Álvaro ◽  
Pilar Hernández
Keyword(s):  
Descriptive Analysis ◽  
Intramuscular Fat ◽  
Sensory Attributes ◽  
Divergent Selection ◽  
Reference Standards ◽  
Longissimus Dorsi ◽  
Selection Experiment ◽  
Trained Panel ◽  
Rabbit Meat ◽  
Sensory Studies

The aim of this study was to evaluate and quantify variation in sensory attributes along the <em>Longissimus dorsi</em> (LD) muscle in rabbits. A descriptive analysis was performed by a panel of 8 assessors previously trained in the evaluation of rabbit meat. Reference standards used in training for the evaluation of rabbit meat are also described. Sensory attributes rabbit and liver odour, rabbit and liver flavour, toughness, juiciness and fibrousness were assessed in 56 rabbits from a divergent selection experiment for intramuscular fat (28 slaughtered at 9 wk and 28 slaughtered at 13 wk). Immediately after cooking, loins were cut lengthwise into 4 equidistant pieces from caudal to cranial end (LD<sub>1</sub>, LD<sub>2</sub>, LD<sub>3</sub> and LD<sub>4</sub>). Assessors were able to detect and quantify a longitudinal sensory variation in muscle LD. Caudal extreme LD<sub>1</sub> was tougher and more fibrous than LD<sub>2</sub>, LD<sub>3</sub> and LD<sub>4</sub>, and less juicy than LD<sub>3</sub> and LD<sub>4</sub>. The greatest variation was found between caudal and cranial ends, with LD<sub>1</sub> being 9% tougher (P=0.99), 11% more fibrous (P=1.00) and 12% less juicy (P=0.99) than LD<sub>4</sub>. Assessors found few variations along LD muscle in flavour and odour attributes. Location LD<sub>3</sub> showed 9% greater rabbit odour (P=0.99) and flavour (P=0.97) than LD<sub>4</sub>, and 8% greater rabbit odour than LD<sub>2</sub> (P=0.97). Our results highlight the importance of randomisation within muscle location in sensory studies on rabbit LD muscle, as there is considerable sensory variation along this muscle.

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