Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.

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Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging

Foods ◽

10.3390/foods10050990 ◽

2021 ◽

Vol 10 (5) ◽

pp. 990

Author(s):

Stella Lignou ◽

Omobolanle O. Oloyede

Keyword(s):

Sensory Profile ◽

Purchase Intent ◽

Consumer Acceptability ◽

Sensory Panel ◽

Homogeneous Groups ◽

Four Dimensions ◽

Product Categories ◽

Biodegradable Packaging ◽

Consumer Segmentation ◽

Appearance Design

Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food producers and retailers have begun to change their packaging to more recyclable, bio-based and biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed for two product categories (biscuit and meat packages) using a trained sensory panel. Consumer liking, preference and purchase intent were assessed by 130 participants. For the biscuit packages, no significant differences were observed for the liking of any of the four dimensions assessed (appearance, design, feel or overall liking). However, consumer segmentation identified three relatively homogeneous groups of consumers exhibiting differences in the hedonic reaction to the three packages. For the meat packages, significant differences and preference were observed between the original and paper-based packages. For both categories, the purchase intent was low, indicating that further work needed to be done to improve several quality characteristics (e.g., design, size and strength of the package), which would lead to better consumer acceptability.

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Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

LWT ◽

10.1016/j.lwt.2020.110024 ◽

2021 ◽

Vol 135 ◽

pp. 110024

Author(s):

Ricardo Daniel Estévez-López ◽

Belén García-Gómez ◽

M. Lourdes Vázquez-Odériz ◽

Nieves Muñoz Ferreiro ◽

M. Ángeles Romero-Rodríguez

Keyword(s):

Sensory Characteristics ◽

Sensory Profile ◽

Trained Panel

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Note: Relationships of Consumer Acceptability and Sensory Attributes of Yerba Mate (Ilex Paraguariensis St. Hilarie) using Preference Mapping

Food Science and Technology International ◽

10.1177/1082013203038376 ◽

2003 ◽

Vol 9 (5) ◽

pp. 347-352 ◽

Cited By ~ 7

Author(s):

M. J. Santa Cruz ◽

L. V. Garitta ◽

G. Hough

Keyword(s):

Leaf Size ◽

Sensory Profile ◽

Ilex Paraguariensis ◽

Consumer Acceptability ◽

Yerba Mate ◽

Sensory Panel ◽

Preference Mapping ◽

Home Location ◽

Brown Colour ◽

Size Uniformity

A sensory profile and acceptability test of nine commercial brands of yerba mate (Ilex paraguariensis St. Hilarie) were carried out. The descriptors used by a trained sensory panel that best separated brands were: stick and leaf size, stick and leaf size uniformity, quantity ofsticks and quantity of dust, included in the appearance of the dry yerba; sediment, turbidity and brown colour that corresponded to appearance of the infusion; and initial impact, acid, humid, smoke, paper, chemical, green, toasted and residual, for aroma and flavour. A total of 106 consumers (half men, half women) tested overall acceptance of the 9 brands in a home location test. Average overall acceptance scores for the 9 samples ranged from 42 to 63 on a 0–100 non-structured scale with an LSD of 8. Gender did not influence consumer acceptability forthe different yerba mate brands. Based on overall acceptance consumers were clustered into five groups. Extended internal preference mapping showed the descriptors of yerba mate that drovethe preference of some of the consumers clusters. Both appearance and aroma/flavour descriptors were correlated to preference dimensions.

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Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

International Journal of Molecular Sciences ◽

10.3390/ijms222112016 ◽

2021 ◽

Vol 22 (21) ◽

pp. 12016

Author(s):

Lucy Turner ◽

Stella Lignou ◽

Frances Gawthrop ◽

Carol Wagstaff

Keyword(s):

Geographical Location ◽

Headspace Analysis ◽

Sensory Profile ◽

Apium Graveolens ◽

Volatile Composition ◽

Trained Panel ◽

Breeding Programmes ◽

The Uk ◽

Relationship Of ◽

The Relationship

Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavour, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace analysis determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geographical location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programmes aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.

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Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

Foods ◽

10.3390/foods11020180 ◽

2022 ◽

Vol 11 (2) ◽

pp. 180

Author(s):

Ammaraporn Pinsuwan ◽

Suntaree Suwonsichon ◽

Penkwan Chompreeda ◽

Witoon Prinyawiwatkul

Keyword(s):

Positive Emotions ◽

Bitter Taste ◽

Partial Least Square ◽

Least Square ◽

Consumer Acceptance ◽

Sensory Characteristics ◽

Partial Least Square Regression ◽

Sensory Profile ◽

Purchase Intent ◽

Wide Range

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.

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Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Food Science and Technology International ◽

10.1177/1082013220913361 ◽

2020 ◽

Vol 26 (6) ◽

pp. 549-559

Author(s):

Elson Rogério Tavares Filho ◽

Erick Almeida Esmerino ◽

Valfredo de Almeida Santos-Junior ◽

Alessandra Cazzelato Lins da Silva ◽

Helena Maria André Bolini

Keyword(s):

Bitter Taste ◽

Sodium Content ◽

Sensory Profile ◽

Masking Effect ◽

Processed Foods ◽

Salt Reduction ◽

Tomato Sauce ◽

Reduce Sugar ◽

Trained Panel ◽

Temporal Dominance

Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.

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Uncoupling the Sensory Effects of 1-Methylcyclopropene and Ripening Stage on ‘Hayward’ Kiwifruit

HortScience ◽

10.21273/hortsci.44.7.1936 ◽

2009 ◽

Vol 44 (7) ◽

pp. 1936-1940 ◽

Cited By ~ 2

Author(s):

Domingos P.F. Almeida ◽

Maria Helena Gomes

Keyword(s):

Consumer Preference ◽

Titratable Acidity ◽

Soluble Solids ◽

Sensory Panel ◽

Consumer Panel ◽

Sensory Effects ◽

Trained Panel ◽

Sensory Analyses ◽

Higher Temperature ◽

Ripening Rate

‘Hayward’ kiwifruit were treated with 0.5 μL·L−1 of 1-methylcyclopropene (1-MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned.

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

Agronomy ◽

10.3390/agronomy11010116 ◽

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.

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The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

Biomolecules ◽

10.3390/biom11020213 ◽

2021 ◽

Vol 11 (2) ◽

pp. 213

Author(s):

Małgorzata Kowalska ◽

Paweł Turek ◽

Anna Żbikowska ◽

Monika Babut ◽

Jerzy Szakiel

Keyword(s):

Unsaturated Fatty Acids ◽

Consumer Preferences ◽

Enzymatic Modification ◽

Sensory Panel ◽

Pumpkin Seed ◽

Consumer Evaluation ◽

Emulsion Systems ◽

Pumpkin Seed Oil

The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.

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Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

Food Science and Technology International ◽

10.1177/10820132211003707 ◽

2021 ◽

pp. 108201322110037

Author(s):

G Brunda ◽

Urs Kavyashree ◽

Shilpa S Shetty ◽

Kirti Sharma

Keyword(s):

Antioxidant Activity ◽

Comparative Study ◽

Essential Elements ◽

Iron Bioavailability ◽

Sensory Characteristics ◽

Sensory Profile ◽

Pomegranate Juice ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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