Sensory profiles and hedonic perception of commercial potato chips under blind and informed consumer tests

2020 ◽  
pp. 543
Author(s):  
Sang-Hyeok Lee ◽  
Youngseung Lee
Keyword(s):  
Consumer Choice ◽  
Descriptive Analysis ◽  
Potato Chips ◽  
Specific Product ◽  
Commercial Potato ◽  
Key Factor ◽  
Health Related ◽  
Sensory Profiles ◽  
Consumer Test ◽  
Informed Consumer

Although consumer hedonic perception on various food products was evaluated under blind and informed conditions, little research was conducted on commercial potato chips to examine how consumers' perception would change after products' information was disclosed to consumers. Sensory profiles and hedonic perception of six marketed potato chips were investigated under blind and informed conditions, including the specific product manufacturer, nutritional ingredients, and additives. A total of 18 sensory attributes of the chips were profiled by descriptive analysis, and all samples were evaluated under blind or informed conditions by 80 consumers, who rated their acceptance. Significant variations in sensory profiles between tested samples were observed, indicating a broad range of product quality in the marketplace. For the informed consumer test, the health-related positive effect such as oil-free on overall liking scores was not manifested. It suggests that consumers are not willing to compromise on taste, regardless of any benefit, including health. Cluster analysis also showed that no clear market segmentation was observed in both blind and informed evaluations. Therefore, it is concluded that whether potato chips are health-oriented or not is not a key factor in dictating consumers' hedonic perception. Taste is the most important factor affecting consumer choice when purchasing potato chips.

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

2007 ◽  
Vol 67 (1) ◽  
pp. 163-176 ◽  
Author(s):  
Paweł Szymczak ◽  
Marek Gajewski ◽  
Jadwiga Radzanowska ◽  
Aleksandra Dąbrowska
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Storage Roots ◽  
Quantitative Descriptive Analysis ◽  
Quality Differentiation ◽  
Quantitative Descriptive ◽  
The University ◽  
Sensory Profiles ◽  
Consumer Test

Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

scholarly journals PERFIL SENSORIAL E TESTE DE CONSUMIDOR DE BISCOITO RECHEADO SABOR CHOCOLATE

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
RITA DE CÁSSIA S. CELESTE ORMENESE ◽  
DANIELA ARRUDA MARCHESE ◽  
MOACIR EVANDRO LAGE ◽  
MARIA EUGÊNIA DE OLIVEIRA MAMEDE ◽  
GLÁUCIA MARIA NAVARRO ABREU ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Consumer Market ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Sensorial Attributes ◽  
Market Preference ◽  
Sensory Profiles ◽  
Consumer Test

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference.

Consumer-citizen willingness to pay for healthy eating messages

2019 ◽  
Vol 31 (2) ◽  
pp. 890-909 ◽  
Author(s):  
Yuxia Ouyang ◽  
Amit Sharma
Keyword(s):  
Willingness To Pay ◽  
Descriptive Analysis ◽  
Content Type ◽  
Health Warning ◽  
Warning Messages ◽  
Related Information ◽  
Warning Message ◽  
Home Context ◽  
Health Related ◽  
Amazon's Mechanical Turk

PurposeThe purpose of this study was to investigate the preference of health-warning message labeling in an eating-away-from-home context. The authors assessed individuals’ preference valuation of such messaging from a dual – consumer and citizen – perspective and with associated expected risk reduction (RR) level.Design/methodology/approachIn an online stated choice experiment on Amazon’s Mechanical Turk (N = 658), participants were asked to provide willingness to pay (WTP) preferences for health-warning messages and based on the expected RR from health-warning messages. Two types of multiple price list questions were used for consumer and citizen contexts. Interval regression and descriptive analysis methods were applied to analyze the data.FindingsThe study found that individuals placed a higher value (higher WTP) on health-warning message labeling when acting as citizens rather than as consumers. An RR expectation of 50 per cent was most effective in increasing participants’ WTP. Individuals who ate out frequently were more concerned about healthier food messages, and the influence of gender and age on WTP was conditional on individuals’ roles as consumers versus citizens.Originality/valueThis study extends the theory of consumer-citizen duality to the context of health-related information labeling, thus opening the discussion to extending such labeling from traditionally risky behavior such as alcohol and tobacco to also including food choice behavior. The authors also highlight implications on policy and industry practices to promote healthy food choices through such messages.

A Descriptive Analysis of Health-Related Infomercials: Implications for Health Education and Media Literacy

2003 ◽  
Vol 34 (1) ◽  
pp. 9-18 ◽  
Author(s):  
Susan C. Hill ◽  
Gordon B. Lindsay ◽  
Steve R. Thomsen ◽  
Astrid M. Olsen
Keyword(s):  
Health Education ◽  
Media Literacy ◽  
Descriptive Analysis ◽  
Health Related

The aged foot

2002 ◽  
Vol 12 (2) ◽  
pp. 175-180
Author(s):  
Gareth Evans
Keyword(s):  
Quality Of Life ◽  
Aging Process ◽  
Foot Pain ◽  
Health Related Quality ◽  
Common Cause ◽  
Key Factor ◽  
Related Quality ◽  
Health Related ◽  
Foot Problems

Foot problems are common in elderly people and healthy feet are recognized as a key factor in maintaining activity and independence. People aged over 75 years exhibit a greater degree of foot pathology than a younger population and foot pain is prevalent in a high percentage of elderly patients. Foot problems impair mobility in many older people and may also contribute to falls. The immobility that results from a local foot problem can have a significant impact on the patient’s ability to maintain life as a useful member of society and has been identified as a common cause of unreported disability, often accepted as an accompaniment of the aging process. With increasing age, many foot problems which may have been well compensated for earlier in life will begin to reduce an elderly person’s mobility and health-related quality of life.

scholarly journals Lifestyle Behaviors and Mental Health of American Adults

2007 ◽  
Vol 100 (1) ◽  
pp. 294-302 ◽  
Author(s):  
Elizabeth H. Chaney ◽  
J. Don Chaney ◽  
Min Qi Wang ◽  
James M. Eddy
Keyword(s):  
Mental Health ◽  
Healthy Lifestyle ◽  
Descriptive Analysis ◽  
Experimental Studies ◽  
Poor Mental Health ◽  
Behavioral Risk ◽  
Lifestyle Behaviors ◽  
Unhealthy Lifestyle ◽  
Data Set ◽  
Health Related

The purpose of this study was to test the hypothesis that individuals reporting healthy lifestyle behaviors would also report better self-rated mental health. Logistic regression analyses were conducted utilizing SUDAAN on the Behavioral Risk Factor Surveillance Survey data set. This descriptive analysis suggests that persons reporting poor mental health were more likely to report unhealthy lifestyle behaviors. This set of findings encourages careful design of experimental studies of empirically based associations of mental health and life style, using psychometrically sound measures. Then public health programs focused on change of health-related behaviors might be more suitably devised.

scholarly journals Sensory analysis of Ontario Riesling wines from various water status zones

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 145-171 ◽  
Author(s):  
James Willwerth ◽  
Andrew Reynolds ◽  
Isabelle Lesschaeve
Keyword(s):  
Water Status ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Tropical Fruit ◽  
Substantial Impact ◽  
Positioning Systems ◽  
Growing Seasons ◽  
Quality Threshold ◽  
Sensory Profiles

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

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 Fermentation of plant-based milk alternatives for improved flavour and nutritional value

2019 ◽  
Vol 103 (23-24) ◽  
pp. 9263-9275 ◽  
Author(s):  
Muzi Tangyu ◽  
Jeroen Muller ◽  
Christoph J. Bolten ◽  
Christoph Wittmann
Keyword(s):  
Synergistic Effects ◽  
Global Market ◽  
Plant Materials ◽  
A Value ◽  
Milk Fermentation ◽  
New Concepts ◽  
Health Related ◽  
Sensory Profiles ◽  
Dairy Milk ◽  
Milk Market

Abstract Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using mono- and mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.

scholarly journals Perceived sensory quality of unpolished pigmented and milled white rice

2018 ◽  
Vol 120 (5) ◽  
pp. 1073-1088
Author(s):  
Arunothai Juemanee ◽  
Kongkarn Kijroongrojana ◽  
Mutita Meenune ◽  
Wilatsana Posri
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sensory Information ◽  
Content Type ◽  
White Rice ◽  
Pigmented Rice ◽  
Cross Cultural Comparison ◽  
The Uk ◽  
Sensory Profiles

Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability. Findings Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice. Practical implications The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions. Originality/value This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

Sign in / Sign up

Export Citation Format

Share Document