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.

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

2010 ◽  
Vol 16 (1) ◽  
pp. 19-29 ◽  
Author(s):  
M.M. González ◽  
C. de Lorenzo ◽  
R.A. Pérez
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Discrimination Power ◽  
Quantitative Descriptive Analysis ◽  
Satisfactory Description ◽  
Analysis Application ◽  
Quantitative Descriptive

In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

scholarly journals Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1623
Author(s):  
Maria Laura Montero ◽  
Dolores Garrido ◽  
R. Karina Gallardo ◽  
Juming Tang ◽  
Carolyn F. Ross
Keyword(s):  
Sensory Evaluation ◽  
Ecological Validity ◽  
Storage Period ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Online Auction ◽  
Mean Values ◽  
The Social ◽  
On Line ◽  
The Mean

A home-use test (HUT) is one method that provides a measure of ecological validity as the product is consumed in home under common daily use circumstances. One product that benefits from being evaluated in-home are ready-to-eat (RTE) meals. This study determined consumer acceptance of microwave-thermally-pasteurized jambalaya, a multi-meat and vegetable dish from American Cajun cuisine, and a control (cooked frozen jambalaya) through an on-line home-use test (HUT) over a 12-week storage period. Paralleling the HUT, an online auction determined consumers’ willingness to pay. The study also explored how the social environment may impact the liking of the meals when a partner of the participants joined the sensory evaluation of the meals. Consumers (n = 50) evaluated microwave-processed jambalaya stored at 2 °C and a control (cooked frozen jambalaya stored at −31 °C) after 2, 8 and 12 weeks of storage. Consumer liking of different sensory attributes was measured. Participants could choose to share the meals with a partner as a way to enhance ecological validity. The responses from 21 partners to the sensory-related questions were collected. After the sensory evaluation, the participants bid on the meal they had just sampled. Results showed that processing method (microwave vs. control) did not significantly influence the measured sensory attributes. Only flavor liking decreased over storage time (p < 0.05). The inclusion of partners significantly increased (p = 0.04) the liking of the appearance of the meals. The mean values of the bids for the meals ranged from $3.33–3.74, matching prices of commercially available jambalaya meals. This study found suggests that the shelf- life of microwave-processed meals could be extended up to 12 weeks without changing its overall liking. The study also shows the importance of exploring HUT methodology for the evaluation of consumers’ acceptance of microwave-processed jambalaya and how including a partner could contribute to enhance ecological validity.

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 profile of eleven peach cultivars

2012 ◽  
Vol 32 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Francine Lorena Cuquel ◽  
Charla Fátima Spezzatto de Oliveira ◽  
Osmir José Lavoranti
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Flesh Color ◽  
Quantitative Descriptive Analysis ◽  
Flesh Firmness ◽  
Quantitative Descriptive ◽  
The City

The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil) in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

Applications of Descriptive Analysis

1984 ◽  
Vol 47 (5) ◽  
pp. 403-409 ◽  
Author(s):  
M. GILLETTE
Keyword(s):  
Quality Assurance ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Process Development ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Product And Process ◽  
Shelf Life Studies ◽  
And Control ◽  
Quality Assurance And Control

Descriptive Analysis is a method of sensory evaluation that identifies, describes and quantitates the sensory attributes of a product. Descriptive Analysis is a valuable tool for providing information on appearance, aroma, flavor and/or texture of food products, and is used effectively for product and process development, shelf life studies, product improvement, quality assurance and control, and sensory-objective correlations in the food and flavor industry. Each application is discussed with examples.

Wspólnota semantyczno-leksykalna języków europejskich. O monografii: А.А. Кретов, О.М. Воевудская, И.А. Меркулова, В.Т. Титов, Единство Европы по данным лексики (Воронеж: Издательский дом ВГУ, 2016, ss. 413 [1])

2018 ◽  
Vol 2 (XXIII) ◽  
pp. 121-133
Author(s):  
Katarzyna Wojan
Keyword(s):  
Comparative Research ◽  
Lexical Semantics ◽  
Research Field ◽  
Original Research ◽  
Linguistic Typology ◽  
Lexical Semantic ◽  
Theoretical Linguistics ◽  
Research Concept ◽  
New Research

This article outlines the original research concept developed and applied by the Voronezh researchers, which brought both quantitative and qualitative results to the field of linguistic comparative research. Their monograph is devoted to the macrotypological unity of the lexical semantics of the languages in Europe. In addition, semantic stratification of Russian and Polish lexis has been analyzed. Their research concept is now known as the “lexical-semantic macrotypological school of Voronezh.” Representatives of this school have created a new research field in theoretical linguistics – a lexical-semantic language macrotypology as a branch of linguistic typology. The monograph has been widely discussed and reviewed in Russia.

scholarly journals No Way, That’s Gross! How Public Exposure Therapy Can Overcome Disgust Preventing Consumer Adoption of Sustainable Food Alternatives

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1380
Author(s):  
Jan Andre Koch ◽  
Jan Willem Bolderdijk ◽  
Koert van Ittersum
Keyword(s):  
Environmental Benefits ◽  
Alternative Strategy ◽  
Consumer Acceptance ◽  
Edible Insects ◽  
Consumer Adoption ◽  
Sustainable Food ◽  
The Social ◽  
Public Exposure ◽  
Main Barrier ◽  
Promising Avenue

Two prominently discussed sustainable food alternatives—lab-meat and edible insects—elicit disgust among consumers, thereby preventing acceptance. While providing prospective consumers with more information on, for instance, the environmental benefits of lab-meat has shown some success in increasing consumer acceptance, we argue that the disgust response—the main barrier to the societal acceptance of these foods—is not addressed. This is, we argue, because disgust is not the result of misperceptions (e.g., edible insects carry diseases) and thus unlikely to be overcome by information alone. Building on the latest insights into the social origins of disgust, this manuscript reviews an alternative strategy to foster the broader acceptance of sustainable food alternatives that currently elicit disgust. Specifically, we explain why and how public exposure could be a promising avenue for marketers to reduce consumers’ disgust response and thus increase the acceptance of sustainable food alternatives.

scholarly journals Selection of New Late-Season Mandarin Cultivars Based on Sensory Changes and Consumer Acceptance after Fruit Cold Storage

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 116
Author(s):  
Paula Tarancón ◽  
Adrián Giménez-Sanchis ◽  
Pablo Aleza ◽  
Cristina Besada
Keyword(s):  
Cold Storage ◽  
Multidisciplinary Approach ◽  
Consumer Preferences ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Skin Damage ◽  
Late Season ◽  
Commercial Cultivars ◽  
Sensory Changes ◽  
New Cultivars

Late-season mandarins are normally cold-stored to prolong the commercial season. Thus, it is necessary to investigate poststorage consumer acceptance to predict the potential success of new late-season mandarin varieties on the market. The aim of the present work was to evaluate consumer response to three new late-season cultivars preselected in the IVIA breeding programme (Omet, Matiz and Tri-703) after different cold storage periods. The three new cultivars were compared to commercial cultivars Orri, Nadorcott and Ortanique, all of which are widely available in stores. A multidisciplinary approach was used to determine the main changes during storage at 1 °C for up to one month: (1) analysis of physico-chemical parameters; (2) description of the sensory profile by semitrained assessors by the Free Choice Profile technique; (3) evaluation of consumer acceptability and purchase intention. Our results showed that the sensory changes that fruit underwent during storage depended on the variety; these changes allowed us to understand why consumer preferences varied during storage. Of the three new cultivars, two (Omet and Tri-703) showed the greatest potential for success. However, while Tri-703 can be stored for one month, Omet should not be stored longer than 15 days due to its susceptibility to manifest skin damage during storage. Of the commercial cultivars, internal Orri quality was keenly appreciated by consumers, while Ortanique was considered the most attractive variety. The multidisciplinary approach followed in this study proved to be a potent tool for selecting varieties that should be implemented in selection processes of breeding programmes.

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.

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