scholarly journals Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 598
Author(s):  
Yun-Mi Lee ◽  
Seo-Jin Chung ◽  
John Prescott ◽  
Kwang-Ok Kim
Keyword(s):  
Sensory Evaluation ◽  
Black Tea ◽  
Sensory Attributes ◽  
Individual Characteristics ◽  
Product Involvement ◽  
Discriminative Ability ◽  
Food Neophobia ◽  
Personal Involvement ◽  
Intensity Rating ◽  
And Performance

The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.

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 Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Attributes

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Quality Control ◽  
Product Development ◽  
Economic Impact ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Crop Quality ◽  
Research Product ◽  
Medium Scale ◽  
Horticultural Crops

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development and quality control, with very specific parameters outlined for its proper execution. Once the evaluation has been performed, the resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This publication is the first in a series designed to assist producers in the small to medium-sized sensory evaluation of their horticultural crops, outlining the sensory attributes essential to sensory evaluation.https://edis.ifas.ufl.edu/ep579

Tequila and mezcal: sensory attributes and sensory evaluation

2012 ◽  
pp. 359-378 ◽  
Author(s):  
S. Villanueva-Rodriguez ◽  
H. Escalona-Buendia
Keyword(s):  
Sensory Evaluation ◽  
Sensory Attributes

Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits

2019 ◽  
Vol 34 (3) ◽  
pp. e12496
Author(s):  
Ragita C. Pramudya ◽  
Jihyun Lee ◽  
Matthew J. Chapko ◽  
KwangRag Lee ◽  
Sunghee Lee ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Food Neophobia

Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise

2007 ◽  
Vol 3 (1) ◽  
Author(s):  
Dayane Izidoro ◽  
Maria-Rita Sierakowski ◽  
Nina Waszczynskyj ◽  
Charles W. I. Haminiuk ◽  
Agnes de Paula Scheer
Keyword(s):  
Shear Stress ◽  
Yield Stress ◽  
Sensory Evaluation ◽  
Rheological Behavior ◽  
Oil Content ◽  
Sensory Attributes ◽  
Rheological Parameters ◽  
Low Fat ◽  
Concentric Cylinder ◽  
Rheological Characterization

The effects of ingredients on the sensory evaluation and rheological behavior of two brands of mayonnaise were examined in this work. Mayonnaise samples were examined by Analytical Descriptive Test and Ranking Test of Preference. The rheological parameters were determined at 25°C using a concentric cylinder Brookfield rheometer with a spindle SC4-34. The results showed that standard mayonnaise as opposed to low-fat mayonnaise gained higher grades for most sensory attributes. All samples were found to exhibit non-Newtonian pseudoplastic behavior described by Herschel–Bulkley model. A decrease in the yield stress, viscosity and shear stress with the decrease in oil content was observed in all products, which confirm that the rheological characterization is capable of distinguishing rather well between mayonnaises made with different formulation.

scholarly journals Volitional regulation and performance of sports gifted young athletes

2019 ◽  
Vol 70 ◽  
pp. 08042
Author(s):  
Natalya Ulyanova ◽  
Oksana Chernykh
Keyword(s):  
Joint Effect ◽  
Sport Performance ◽  
Individual Characteristics ◽  
Self Control ◽  
Young Athletes ◽  
Rhythmic Gymnastics ◽  
Athletic Success ◽  
Significant Regression ◽  
And Performance ◽  
The Relationship

The empirical study of the involvement of personal volition in the athletic success of young athletes aged 9 to 18 yearsis presented. The purpose of this study was to examine the relationship between individual characteristics of volitional processes and the grade of sport performance, determined by the sports qualifications of the respondents.The specifics and requirements ofdifferent kinds of sport have been considered. At the sample of young athletes from 9 to 18 years old (N = 145, M = 13,2 years) for some sports (athletics, rock climbing, football)significant regression models were built. Particular characteristics of volitional processes or their combination were discovered as predictors, and the athlete’s performance was a dependent variable. For other sports disciplines (boxing, rowing, swimming, rhythmic gymnastics), such models could not be identified. Moreover, we established that emotional self-control and determination have a joint effect on the grade of sport performance of athletes who was younger than 13, while for athletesfrom 14 to 18 years oldcommon predictors of performance from among volitional qualities was not found.

Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract

2015 ◽  
Vol 11 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Leila Nouri ◽  
Abdorreza Mohammadi Nafchi ◽  
A. A. Karim
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Structural Modification ◽  
Sensory Attributes ◽  
Essential Nutrients ◽  
Sensory Acceptability ◽  
Betel Leaf ◽  
Beneficial Effects

Abstract Noodles promote health as a source of essential nutrients and fiber. This study evaluated the effects of incorporating various levels of betel leaf extract on the quality and sensory acceptability of Hokkien noodles. Hokkien noodles incorporated with betel leaf extract (0, 5, 10, 15, and 20% based on flour weight) were prepared from wheat flour with a moisture content of 14%. The hardness, elongation, adhesiveness, color, and sensory evaluation of the noodles were then determined. Results clearly show that the incorporation of betel leaf extract at various levels led to the structural modification of the noodles and to a soft product compare to the control. However, the product scores in all sensory attributes were higher than the control scores. The sample was incorporated 15% betel leaf extract had the best acceptance quality wherein the beneficial effects of betel leaf polyphenols can be utilized.

Consumers' Service Involvement: An Exploratory Examination

1992 ◽  
Vol 71 (3) ◽  
pp. 959-970
Author(s):  
Kevin G. Celuch ◽  
Timothy A. Longfellow
Keyword(s):  
Outcome Measures ◽  
Factor Structure ◽  
Internal Consistency ◽  
Research Literature ◽  
Potential Usefulness ◽  
Product Involvement ◽  
Consumer Service ◽  
Personal Involvement ◽  
Service Relationships ◽  
Marketing Tool

While product involvement has received considerable attention in the research literature on consumers, service involvement has received comparatively little despite its potential usefulness. The present study utilized a survey to explore descriptively 231 consumers' involvement across six services. To this end, the factor structure, internal consistency, and subscale relationships were examined for the Revised Personal Involvement Inventory, which was developed within a goods context by McQuarrie and Munson in 1986. Further, the relations of scale dimensions to selected outcome measures were assessed. Over-all, it appears the use of this measure of involvement holds promise for researchers and practitioners as a means for gaining insights into consumer-service relationships and as a marketing tool.

Sign in / Sign up

Export Citation Format

Share Document