Showing papers in "Journal of Sensory Studies in 2015"

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

Abstract: Qualitative research techniques are frequently used as a means to understand consumers’ perceptions and behavior when it comes to food choice Particularly, projective techniques have been increasingly used in marketing and consumer research In this context, this study aims to evaluate two projective techniques – word association and completion techniques – to study consumers’ expectations about food packaging Additionally, it is intended to assess how packaging and presentation format influence food purchase decisions The results obtained from both methodologies suggest that handiness to open, resealability, packaging size and packaging material transparency are among the features most appreciated by consumers Specifically, word association has facilitated the identification of a larger number of items, probably thanks to the nonrestricted response character of this technique Conversely, completion methodologies, a stimuli-guided technique, has resulted in a richer range of perspectives by consumers thank to the focus on different aspects of the problem Practical Applications Recent changes in eating habits and lifestyles are forcing the food industry to develop new foods or to improve existing products In this context, sensory and nonsensory characteristics must be taken into account to meet consumer requirements Packaging, especially, has become an important extrinsic quality cue which provides information not only about food but also about brand image or lifestyle Nevertheless, the role of packaging and presentation format in the shaping of consumers’ preferences must be extensively assessed In this article, we have used a qualitative research due to the complex aspects involved in the consumer/packaging relationship The projective techniques used in this study proved to be suitable and, therefore, food companies could use them as a way to undertake preliminary researches about new packaging features or packaging materials The information obtained is of great interest for food industries when planning to place new packaging formats in the market or to identify target markets

Does Music Influence the Multisensory Tasting Experience

Abstract: All of the senses can potentially contribute to the perception and experience of food and drink. Sensory influences come both from the food or drink itself, and from the environment in which that food or drink is tasted and consumed. In this study, participants initially had to pair each of three soundtracks with one of three chocolates (varying on the bitter-sweet dimension). In a second part of the study, the impact of the various music samples on these participants’ ratings of the taste of various chocolates was assessed. The results demonstrate that what people hear exerts a significant influence over their rating of the taste of the chocolate. Interestingly, when the results were analysed based on the participants’ individual music-chocolate matches (rather than the average response of the whole group), more robust crossmodal effects were revealed. These results therefore provide support for the claim that ambient sound influences taste judgments, and potentially provide useful insights concerning the future design of multisensory tasting experiences. Practical Applications The approach outlined here follows the increasing demand from the field of gastronomy for greater influence over the general multisensory atmosphere surrounding eating/drinking experiences. One of the novel contributions of the present research is to show how, by considering a participant's individual response, further insight for user-studies in gastrophysics may be provided. Increasing the personalization of such experiments in the years to come may help researchers to design individualized “sonic seasoning” experiences that are even more effective. In the future, then, the approach outlined here may help researchers and experience designers to obtain more profound effects of the auditory or multisensory atmosphere.

Convenience sampling for acceptability and cata measurements may provide inaccurate results: a case study with fruit-flavored powdered beverages tested in argentina, spain and u.s.a.

Abstract: Fil: Cardinal, Paula. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas; Argentina

Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars

Abstract: The study of food packaging is important as packaging represents the first contact between consumer and product. Attributes of interest in the study of instant coffee were initially determined by a focus group study. Subsequently, eight images of instant coffee packages were developed for the quantitative study, separately, for glass jars and refill packs (24−1 design, eight images, each). The package images were evaluated by a total of 206 coffee consumers for purchase intention. Two main groups of consumers were formed and characterized for each study in the conjoint analysis. For refill packs, purchase intention increased with the presence of photo depicting coffee cup with foam and coffee beans and additional information; for glass jars, lower price and shape. Brand was not emphasized as impacting in purchase intent of instant coffees, a positive finding for manufacturers of lesser known brands: improving packaging attributes may encourage product sales. Practical Applications These results are relevant to sensory scientists and instant coffee manufacturers interested in how packaging characteristics can impact on the purchase intention by consumers. Although coffee represents a significant source of income worldwide, there is less information in the literature about the effect of nonsensory parameters, such as packaging characteristics, in consumers' acceptance and purchase of instant coffee. The study showed that brand was less important than price and packaging attributes, such as additional information, adequate illustration (for refill packs) and package shape (for glass jars). Therefore, these results should hopefully help coffee manufacturers develop their packages and improve their sales, mainly those of lesser known brands, new brands or brands less associated with instant coffee.

How Does Product Preparation Affect Sensory Properties? An Example with Coffee

Abstract: Many products are sold that will be prepared by consumers in ways that suit their particular needs. For example, coffee may be prepared in a variety of different ways depending on the occasion and the purpose, even when sensory testing is conducted. This study identified how the sensory properties of a preparation method used in a controlled sensory study or a quality grading system compared to those used with consumer preparation methods for three different high quality coffees. Colombian coffees prepared using a consumer drip coffee maker, a home or food service automated espresso machine, a coffee grader “cupping” method and a filtered infusion method were tested by trained panelists. The cupping method produced a higher intensity for the “roasted” flavor attribute across all samples. This method also tended to produce higher scores for burnt and acrid than other brewing methods. Flavor and aroma attributes both varied with preparation methods, but not necessarily in the same ways. Surprisingly, the drip brewing method showed the most differences in the three coffee samples for aroma, flavor and aftertaste attributes, but other methods may be appropriate depending on the objectives. Practical Applications Results suggest that differences in the intensity of flavor and mouthfeel attributes of coffee samples depend on the brewing method used to prepare them. Thus, using only one method when conducting sensory or quality testing can be a limiting component in the information gathered in a sensory study, in this case, coffee. The brewing method is a critical factor to consider in future coffee studies with the best method used depending on the objectives of each researcher and the ultimate goal of each study.

Canonical variate analysis of sensory profiling data

Abstract: Principal Component Analysis (PCA) of product mean scores is generally used to obtain a product map from sensory profiling data. However, this approach does not take into account the variance of the product mean scores due to the individual panelist variability. Therefore, Canonical Variate Analysis (CVA) of the product effect in the two-way multivariate analysis of variance (MANOVA) should be considered as a natural alternative analysis to PCA. Indeed, it is the extension of the classical univariate approach used for the analysis of each descriptor separately. This analysis generates successive components maximizing product discrimination as measured by the usual Fisher statistics in analysis of variance. The outcome of CVA is a product map maximizing product separation, while gathering individual evaluations of the same product as close as possible. This article is an introduction to the rationale of CVA applied to sensory profiling data. In addition, it offers an R package (CVApack) and instructions for running it. PRACTICAL APPLICATIONS This article introduces a mapping method which allows visualizing graphically the results of a two-way MANOVA. This method can be used in sensory analysis to describe product discrimination. Theoretically more adapted to sensory data than PCA, CVA can also be used in other fields of application with a few adaptations.

The Effect of A Container's Weight on the Perception of Mineral Water

Abstract: In the last few years, psychologists and neuroscientists have increasingly investigated the presence of multisensory interactions in people’s perceptions of food and beverage. For example, the results of a recent questionnaire-based study showed that wine is believed to be more expensive and of better quality when contained in a heavier bottle. However, it remains unclear whether various foods or liquids share similar multisensory associations in the mind of the consumer. In a laboratory study, we investigated the multisensory interactions between the taste of mineral water and the weight of the plastic cup in which it is served. The participants evaluated the freshness, pleasantness, level of carbonation, and lightness of two types of mineral water (i.e., still and carbonated) using visual analogue scales. The water was served in three identical plastic cups, varying only in terms of their weight (i.e., light, medium, and heavy). The results showed that when a heavier cup was used, the participants perceived the mineral water as less pleasant. By contrast, they rated the water served in heavier cups as more carbonated than water served in lighter cups. These data demonstrate that crossmodal associations in taste perception depend on the category of the product being evaluated and the specific quality that is rated. Such findings are extremely important for understanding the role of sensory interaction in food evaluation as well as encouraging healthier eating and drinking behaviors.

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

Abstract: The capacity to discriminate the viscous nature of food materials is critically important in the sensory evaluation and subsequent perception of food texture and acceptability. It is generally assumed that this capability is closely linked to individual's tactile sensitivity, which in itself is a function of the individual's specific capabilities due to experience, age, lifestyle and health status for example. However, no experimental evidence is yet available to validate or disprove this assumption. By comparing the touch sensitivity and the capability of viscosity discrimination among individuals (using finger and tongue sensory perception), this work aims to establish if a correlation exists. Semmes-Weinstein monofilaments were used for touch sensitivity tests of the index fingers and tongue surfaces. A series of syrup solutions were prepared to give a wide range of viscosities with a viscosity scale factor of 1.2 ± 0.009. A total of 30 healthy subjects (16 female and 14 male; mean age 29.9 ± 9 years; mean body mass index 22.5 ± 2.9 kg/m2) participated in this study. A similar touch sensitivity threshold, 0.023 and 0.021 g, was observed for the index fingertip and for the tongue, respectively. However, the tongue appears to be more sensitive to touch than the fingertips when the force range they cover was compared. The viscosity discrimination threshold was found to be approximately 53% for the index fingertip and around 47% for the tongue. By comparing individual capabilities of viscosity discrimination against touch sensitivity, no significant correlation was observed between the two factors. The results from this work suggest that the capability to discriminate viscosity differences is more likely attributed to experience and is little influenced by one's physiological capability of tactile sensation, e.g., the touch sensitivity. Practical Applications The capability to discriminate differences in viscosity and the subsequent perception is an important factor for food texture appreciation. Establishment of the underlying factors that characterize the variation in the ability for such discrimination across individuals is not only critically important for our fundamental understanding of the viscosity perception but is also hugely important for the food industry in development of new food products, and in particular for specific food design for individuals with special needs, e.g., elderly, dysphagia patients, etc. Differential threshold for certain tastes and aroma compounds has been investigated. However, little has been reported in the literature about the tactile interpretation of viscosity sensation and perception. Findings from this work could provide new insight for researchers in the food industry and in food development by giving them flexibility to redesign their ingredients especially the one that has thickening effect on the product viscosity. Methodologies used in this experiment could also be applied for general food sensory studies in establishing relationships between sensory psychology and sensory physiology and especially the threshold studies with a similar approach of finding just noticeable difference values of any stimuli. The method could also be applicable to sensory capability studies of some particular groups such as elderly people to assess how weakened physiology affects their sensory capability.

Psychophysical Measurement of Wet and Clingy Sensation of Fabrics by the Volar Forearm Test

Abstract: Wet and clingy sensation caused by fabric is activated by thermoreceptors and mechanoreceptors and is critical to wearers’ thermophysiological and tactile comfort. This study aims at quantifying the absolute threshold for wet and clingy sensation of apparel fabrics using a psychophysical approach and measuring the residual moisture left on skin through a physical approach. A volar forearm test is proposed where water supply and controlled fabric movement are used to simulate sweating and body movement during wear. The results show that the volar forearm test has good within-judge reliability, between-judge consistency and high sensitivity. The difference in absolute threshold of wet and clingy sensation of fabrics can be attributed to the difference in wicking rate, evaporation rate, geometry and thermal properties of fabrics. The results further suggest that a clingy sensation is triggered when the residual water accumulated on the skin exceeds 0.013 gram, given that the covering fabric is water absorbent. Besides, the absolute threshold for wet and clingy sensation was found strongly correlated with the instrumentally measured water absorption capacity of the fabric. Furthermore, results obtained by the psychophysical threshold method were compared with the psychological wetness rating scale method, and the former was found to be advantageous in terms of testing sensitivity. PRACTICAL APPLICATIONS To improve living standards, the textile industry is constantly seeking comfortable apparel fabrics, especially for sportswear, intimate apparel and functional clothing when used under extreme conditions or strenuous activities. The wetness comfort is also important for health-care products since wetness can promote growth of microorganisms, thereby causing dermatitis. In the proposed forearm test, the sweat rate and the degree of fabric movement is adjustable, which simulates varying levels of activity. This study demonstrates the feasibility of using an absolute threshold to assess moisture sensation of apparel fabrics. It may be beneficial to textile/clothing manufacturers to improve existing products or develop new products for specific end uses. Since our study shows that water absorption capacity of fabric has a strong correlation with wet and clingy sensation, instrumental measurement can be employed as a routine fabric performance analysis to substitute the time-consuming human subjective assessment.

Latté Art Influences both the Expected and Rated Value of Milk‐Based Coffee Drinks

Abstract: The present study investigated whether consumers’ expectations and perceptions concerning milk-based coffee drinks would be influenced by: (1) the presence/absence of latte art on the froth of the coffee, and (2) shape-taste symbolism (ie, angular versus rounded shapes presented on the froth) An online survey conducted using photographs of cups of coffee revealed that the presence of latte art did indeed influence people's expectations concerning the value of the drink Follow-up research revealed that people were willing to pay more for a milk-based coffee drink that had latte art as compared to a similar drink served without art In a third experiment, an online survey revealed that an angular shape, relative to a more rounded shape, influenced people's expectations concerning the likability, bitterness and quality of the drink A final experiment (Experiment 4) revealed that shape influenced people's perception of the quality and estimated price of the coffee Taken together, the various results reported here demonstrate that the presence of latte art influences how much people expect, and are willing, to pay for a cafe latte As such, adding art to, and the type of visual design on, a customer's drink should be considered by those serving cafe latte as an effective means of increasing value Practical Applications The addition of latte art to milk-based coffees is an interesting, and somewhat recent, phenomenon The inclusion of latte art can help baristas differentiate their product from those of others The results reported here suggest that the addition of latte art influences how much people expect, and are willing to pay for milk-based coffees As such, for the cafe owner thinking about how to increase profits, the experiments reported here suggest that people are willing to pay between 11–13% more for coffee with latte art than for those without it

Sensory Interactions between Cheese Aroma and Taste

Abstract: Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P < 0.01) and diacetyl (P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese. Practical Applications Varying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.

Identifying Product Attributes and Consumer Attitudes that Impact Willingness to pay for a Nutraceutical‐Rich Juice Product

Abstract: A non-hypothetical Becker–DeGroot–Marschak (BDM) auction-like mechanism was utilized to determine consumer characteristics, attitudinal factors, and product sensory attributes that affect willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%Pomegranate+13%Black Cherry). Participants (n=228) were recruited for a BDM mechanism that included four treatment groups: Info (received a potential health statement), Taste (evaluated the sensory attributes of the juice blend), InfoTaste (evaluated the sensory attributes of the juice blend and received the potential health statement), and Control (neither tasted nor received the potential health statement about the juice blend). As part of the post-auction questionnaire, participants completed incentivized risk and time preference survey tasks. The participants’ average WTP for the nutraceutical-rich juice blend was $3.45/bottle. Average overall liking for all participants for the nutraceutical-rich juice was 7.42 (on a 9-point scale), which indicated general consumer acceptance. The time preference coefficient (-8.87) indicated that higher time discount rates (lower future orientation) were associated with lower WTP within the Info group. Risk preference did not affect WTP. WTP increased by $0.25 for every unit increase in sweetness toward just-about-right (JAR) on the 5-point scale, $0.20 per every unit decrease in black cherry flavor toward JAR, and $0.29 per every unit decrease in bitterness toward JAR. Non-hypothetical WTP mechanisms offer realistic valuations and alternative insights about consumers and products.

Predicting and Understanding Long-Term Consumer Liking of Standard Versus Novel Chocolate: A Repeated Exposure Study

Abstract: Repeated exposure was investigated for predicting long-term liking of five chocolates products; three novel products, added cinnamon/cardamom, commercial beet flavor or a homemade beet-flavor and two existing products: 70% chocolate and chocolate added liquorice. Ninety-five Danish consumers were exposed daily to one of the five chocolate types during a two-week period, interrupted twice with exposure to odd samples (day 3 and 10). Liking, arousal and complexity were rated. Arousal and perceived complexity ratings for the chocolates with added Liquorice and cinnamon/cardamom dropped significantly during the exposures, but in both cases was followed by an increase towards the end of the study resulting in the recording of no significant difference between pre and post test. None of the groups showed any significant changes in pre-post exposure liking. Ratings of arousal and complexity did not provide further understanding of the mechanisms affecting long-term liking. Practical Applications The high failure rate of newly developed food products is continuingly a huge issue in the food industry. Product launches failing to meet long-term consumer liking, can often imply major losses related to development, production, distribution and marketing. The present study investigated the relevance of a repeated exposure test design, when predicting long-term liking of five chocolate products. Perceived complexity and arousal were also measured, aiming at providing further insight into the recorded liking. No pre-post exposure changes were found for liking, perceived arousal and complexity, thus a repeated exposure test design was not found relevant to predict long-term liking of chocolates. The stable liking responses observed in the present study is suggested to be related to the rewarding properties of the chocolate. The extra costs, associated with a repeated exposure test, may however still be feasible, when predicting long-term liking of other food products with the potential risk of failure.

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Abstract: In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indicators and struggle to describe complex olfactory sensations. This study investigated apple cultivar differentiation using analytical and sensory techniques with the goal of achieving more relevant instrumental characterization. Sensory flavor/odor data were compared with volatile organic compounds (VOCs) measured using proton transfer reaction time-of-flight mass spectrometer (PTR-ToF-MS) and sensory texture data were compared with mechanical-acoustic textural parameters obtained using a texture analyzer. Both techniques separated cultivars similarly. PTR-ToF-MS data separated cultivars into VOC families that correlated to specific sensory attributes (e.g., butanoate esters to lemon flavor/odor). Analytical and sensory firmness were positively correlated where the former differentiated crunchy from hard-not crunchy cultivars. Sweet taste did not correlate to soluble solids content but was positively correlated to fruity esters which could indicate a taste-aroma interaction. This study demonstrates the potential to predict sensory attributes of apples using analytical techniques. Practical Application The description of apple flavor is challenging for both trained panelists and consumers to describe due to the complexity of the multimodal stimulations that occur within the oral and ortho/retro nasal cavity during consumption that induce odor, taste, flavor and sound perception. Therefore, this study looks at objectively characterizing apple cultivars based solely on instrumental techniques that reflect attributes attained from a descriptive sensory analysis of the same cultivars. The current study found apple cultivars were separated into similar groups when sensory and instrumental texture, physicochemical and VOC data were compared. Specific analytical properties that correlated strongly to sensory attributes could be used as predictors of important sensory attributes that differentiated the samples. Hence, the use of these instrumental techniques to characterize apples could be an option to increase throughput.

Influence of Different Information Presentation Formats on Consumer Acceptability: The Case of Goat Milk Presented as Obtained from Different Rearing Systems

Abstract: The present study aimed to evaluate whether information about the main aspects related to milk production practices adopted in the two major systems of small ruminant farming (i.e., intensive and semi-extensive rearing systems) can affect consumer acceptability of two different types of goat milk: semi-skimmed and whole milk. Four milk-information combinations were evaluated in two experiments, which differed for the information presentation formats (i.e., textual description versus video with narration). Information about semi-extensive rearing system had a high positive effect on milk liking, especially in video-with-narration condition. Moreover, this information presentation format generated higher hedonic expectations for milk presented as obtained from intensive rearing system than did textual description only. We conclude that information about some farming practices related to milk production may be important for helping consumers to make informed food choices, especially when conveying it by a video-with-narration format. Practical Applications The disclosure of information about livestock production practices is important for shortening the distance between those who produce food and their consumers. Illustrating such information may help consumers to understand how food is produced and, hence, to build their trust in food production. Our results show that video with narration seems to be an effective presentation format for conveying such information. In a purchase situation, this may be achieved via the Internet, for instance, by voluntarily printing a matrix barcode on a food label. When scanned by a smartphone, the barcode can direct the smartphone to display a video, text or other information, which may help consumers to make more informed food choices. The adoption of this strategy may contribute to differentiate animal products from farms aimed at boosting their transparency in the global market of food.

Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes

Abstract: It is well known that sodium chloride overuse has a positive association with blood pressure and hypertension, and it has been related directly to the development of cardiovascular diseases. Thus, the aim of this study was to evaluate the effect of reducing the sodium chloride particle size on the salting power and time-intensity profile in shoestring potatoes. We found that the amounts of sodium chloride with reduced particle sizes required to yield an equivalent salting power to 1.6% unmilled (common) sodium chloride on shoestring potatoes were 0.97, 0.862, 0.795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively. Based on these salting potencies, it is possible to reduce the sodium chloride used in shoestring potatoes by about 39, 46, 50 and 51% with the mentioned salt particles, respectively. The reduction in the size of salt particles also resulted in a more rapid perception of the maximum saltiness in shoestring potatoes. Practical Applications The reduction of the salt content in processed food means a great challenge because of limitations of sensory characteristics, functional properties and microbiological safety of products. Reducing the size of sodium chloride particles is an important alternative for reducing the sodium content of foods, thereby making them healthier but not by altering their sensory characteristics, unlike some sodium chloride substitutes.

Sensory Lexicon Development for a Portuguese Cooked Blood Sausage – Morcela de Arroz de Monchique – to Predict Its Usefulness for a Geographical Certification

Abstract: Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced in the Monchique region, south of Portugal, whose characteristics are not well known and no data are available about its sensory characteristics. The aim of this study was to build up terminology to develop a quantitative descriptive analysis for MA from Monchique region in comparison with other blood and rice sausages, in order to improve its sensory description. Practical Applications This study provides the necessary lexicon to be used in quantitative descriptive analysis of Morcela de Arroz (MA), particularly to discriminate the origin of the product. That lexicon will allow the characterization of traditional MA viewing to apply for one of the European Community (EC) special labels certification: Protected Designation of Origin or Protected Geographical Indication. The list of selected descriptors and references should help researchers to elucidate about the factors which influence typical appearance, odor, flavor and texture, and also to improve sensory quality control in this type of meat products.

Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh‐Cut Storage

Abstract: A lexicon consisting of 30 sensory attributes was developed by a highly trained descriptive panel to describe aroma, flavor and texture characteristics of pomelo cultivars popularly cultivated and consumed in Thailand Pomelo samples were precut, placed on styrofoam trays, overwrapped with polyethylene film and stored at 5C and 85% relative humidity for up to 7 days Results showed that the attributes were able to describe great variation in aroma, flavor and texture characteristics among pomelo samples Principal component analysis grouped the attributes into five key dimensions that explained 775% of total variability Attributes such as citrus identity, pomelo identity, viney, floral, overall sweet, overall sour, hardness, firmness, moisture release, chewiness and fibrous explained differences among cultivars as well as changes occurring during fresh-cut storage of some cultivars While attributes such as orange peel, bitter, astringent and particles differentiated cultivars among each other Practical Applications Consumption market for fresh-cut pomelo is steadily expanding, especially in European countries There are a number of pomelo cultivars and those cultivars vary greatly in aroma, flavor and texture This research provided information on how sensory characteristics differed among pomelo cultivars and how those characteristics changed during fresh-cut storage This information could be useful for pomelo exporters in selecting cultivars that will be successful in their target markets It is also useful for retailers in knowing the approximate storage duration of the precut pomelo fruits without detrimental quality changes These results are the first to define sensory characteristics of pomelos and the lexicon could be used for future research on pomelo

Sensory Profile of Portuguese White Wines Using Long‐Term Memory: A Novel Nationwide Approach

Abstract: White wine sensory profiling of all 12 Protected Geographical Indications (PGIs) of mainland Portugal was achieved through completion of extended sensory questionnaires by 20 professional wine experts. No samples were assessed; the experiment was based on memory alone. Three macro-zonings were found and typicality differences were statistically validated and sensory described. PGI MINHO was found the most typical of all PGIs, with several extreme rates on Color, Aroma and Taste. SOUTHERN cluster of the four meridional PGIs presented several extreme, therefore typical, sensory assessments, mostly opposite to the profile of PGI Minho. Color tonality, alcohol and acidity were mutually related and respective variations were correlated with published findings and expressed as key factors for regional macro-zoning differentiation. Moreover, with the proposed methodology it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming ongoing macroscaling and sample representativeness limitations and envisaging new nation-sized sensory studies. Practical Applications This innovative nationwide study on white wine typicality, namely on sensory profiles of PGI (and PDO) certified wines, may contribute to the debate of scale factors that result in significant gains in areas such as wine certification (3–5 certification boards instead of existent 12), admission of transregional wine certification for high volume brands and a better and clearer communication and marketing that would reach a larger group of consumers with condensed information on typicality. Moreover, to develop a method that bypass the sampling problem of wines that would be representative of a given PGI or, in general, a nation-sized area may be considered useful and widely applicable to sensory studies.

Panelists' Performances and Strategies in Paper-Based and Computer-Based Projective Mapping

Abstract: Projective Mapping has recently attracted a lot of attention and the main sensory data acquisition software packages have developed interfaces to collect projective mapping data. However, the comparison between paper and computer based projective mapping has never been reported. The objectives of this research were to 1) compare the consensus maps and panelists' performances for paper and computer based projective mapping and 2) analyze the panelists' strategies while performing either tasks. In the first part of the study, 32 panelists were asked to perform both paper and computer based projective mapping on 8 beer samples. In a second part of the study, 10 panelists were asked to repeat the tasks whilst “thinking aloud” their strategy. There was no significant difference in panelists' performance as assessed by the People Performance Index (PPI) between the paper and computer tasks. The consensus maps obtained were similar with respect to sample groupings, RV coefficients and variation explained by the first 2 dimensions. Individual panelists adopted similar strategies on paper and computer but strategies differed greatly between panelists.

How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt‐Reduced Multi‐Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza

Abstract: Salt reduction in food is a major concern for public health authorities but remains a challenge for the food industry. Aims of this study are to modulate salt distribution between the ingredients of salt-reduced pizza (−30%) by modifying the salt content of each ingredient without changing the total salt content of pizza using mixture experimental design, to demonstrate its impact on sensory properties, and to determine the formulation with sensory properties, evaluated by Quantitative Descriptive Analysis, closest to the reference product. In this study, pizzas are made of dough, ham, cheese and sauce in constant proportions. Obtained results underline the consequences of modulating salt distribution on perception of multi-component foods. The distribution of salt between ingredients affects taste and texture perception and predictive models are established for each discriminating attributes. An optimal formulation, determined by multi-response analysis, is found with sensory properties closest to the reference product allowing compensating salt reduction. This formulation is composed of 20% of salt from cooked ham, 47.5% from mozzarella-style cheese, 0% from dough and 32.5% from tomato sauce. Salt should thus be located preferentially within mozzarella-style cheese and tomato sauce whereas it can be extensively reduced in dough. Practical Applications In addition to being used as a taste and flavour enhancer, salt is involved in (1) food preservation by decreasing water activity; (2) in food structure by modifying the protein network and interactions between proteins and components of food; and (3) in the variation of enzyme activity This is why, reducing the salt content in food products without affecting their organoleptic properties constitutes a major challenge for the manufacturers. This work presents the feasibility of modulating salt distribution between ingredients of salt-reduced pizza (−30%) by modifying the salt content of each ingredient without changing the total salt content of pizza as an efficient way to maintain sensory perceptions as reference product allowing compensating salt reduction.

Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference

Abstract: A new paradigm of the duo-trio difference-preference (DT-Preference) test was developed as alternatives to the paired-preference test with a no preference option, to correct the overestimation of preference responses. Triadic sample presentation in a preference test elicits odd sample bias, i.e., preferring the sample selected as the same as the reference. In the two replicated DT-Preference test applied for fermented milk product testing using 208 consumers, this psychological bias in preference responses was apparent in the first test. This bias referred to as the tried first reference bias was eliminated by treating those responses that changed depending on which reference was presented as though no preference had been expressed, leading to more reliable sample preferences, meaningful to consumers. The perceptual discriminability in DT-Preference tests was not decreased in comparison to the sole difference tests, while when the preferred sample was used as a reference, the discrimination increased. Practical Applications Consumer acceptance mainly determines the sensory quality of products. Paired-preference test with a no preference option is a broadly used sensory acceptance test method. Yet this preference test method suffers from preference bias caused by the order of sample presentation and/or hidden demand characteristic of the preference test. Such a psychological bias can generate preference responses toward either product presented in a pair for slight or no differences in sample preference, which is not meaningful for consumer behavior. The new paradigm of the duo-trio difference-preference test with a perceptual reference introduced in this article uses another type of psychological bias – odd sample bias – as a means to regulate such biased preferences expressed in a predictable manner. Using this approach, the validity and reliability of preference data analysis can be improved by finding more accurate response proportions of two-way preference responses versus no preference responses.

Reliability of polarized projective mapping with consumers

Abstract: Polarized projective mapping (PPM) combines the main features of projective mapping and polarized sensory positioning. The main advantage of this methodology is that it allows comparing results obtained in different sessions. The aim of this study was to evaluate the reliability of PPM, focusing on individual and global repeatability, global reproducibility and data aggregation from different sessions. A consumer study with two sample sets of powdered drinks was carried out. Consumers were randomly divided into four groups: two of the groups evaluated the same sample set in two different sessions, while the other two evaluated the samples in three sessions (in one of the sessions, they evaluated the whole sample set, whereas in the other two sessions they evaluated the sample set split into two sets). Results showed that PPM can be regarded as a repeatable and reproducible methodology. Preliminary evidence of the validity of aggregating data from different sessions was gathered. Practical Applications Projective mapping is a holistic methodology for sensory characterization with both trained assessors and consumers. It requires all samples to be simultaneously evaluated in the same session, which restricts the number of products that can be evaluated and makes it difficult to compare results from samples evaluated at different moments in time. In this context, PPM relies on the use of fixed references to enable data aggregation. Results from this work provided evidence of the reliability of the methodology for the evaluation of simple products with moderate differences among them.

A Qualitative Study on the Perceptions and Attitudes of Brazilians Toward Irradiated Foods

Abstract: Partial rejection of irradiated foods by the population demands a greater understanding of the thoughts of consumers. With such goals, focus group sessions were conducted with 26 participants, investigating their attitudes, opinions and knowledge about irradiated foods. The majority of participants were in favor of the presence of true and enlightening information on the labels of irradiated foods and consider the term “ionization” less impactful that “irradiation.” However, some consumers require that the method of real conservation is informed, stating that the term “ionization” can be associated with other processes used in food, and therefore, it is misleading. Moreover, participants agreed that greater disclosure of information on the irradiation process for the acceptance of irradiated foods increase is necessary. For example, the major concern of consumers regarding irradiated foods is their possible health hazards, and clarification of this question could result in greater acceptance of irradiated foods. Practical Applications We provided information on the thoughts, knowledge and attitudes of consumers regarding irradiated foods. This information is of great importance to industries that market or intend to market irradiated foods and seek to adopt strategies aimed at increasing the acceptance and intent to purchase of consumers for these products. The fact that irradiation technology is rejected by the population further accentuates the importance of the results obtained in this study. For example, it was found that the major question and concern among consumers regarding irradiated foods is their possible health hazards; the clarification of this doubt by reliable sources could result in greater acceptance of irradiated foods, and consequently greater use of irradiation in food and increased supply of foods that are microbiologically safer and have longer shelf life.

Evaluation of Data Aggregation in Polarized Sensory Positioning

Abstract: The aim of the present work was to evaluate data aggregation when using two polarized sensory positioning (PSP) approaches for sensory characterization with consumers. Two consumer studies with different product categories (orange-flavored powdered drinks and chocolate milk beverages) were carried out. In each study two PSP approaches were considered: PSP with scales and triadic PSP (t-PSP). For each approach, one-third of the consumers evaluated the whole sample set, whereas the other two-thirds evaluated the sample set split in two subsets. Results showed that sample configurations for the evaluation of the whole and the split set by different consumer groups were relatively well correlated (RV coefficients higher than 0.79). However, agreement between the configurations differed between the studies, which can be explained by the degree of difference among samples. Besides, differences in consumers' dissimilarity scores and conclusions regarding similarities and differences among samples were identified when comparing both data sets (with and without data aggregation). Regarding the comparison of the two PSP approaches, in the two studies better agreement between sample configurations was obtained for t-PSP. However, in one of the studies PSP with scales provided better results for the evaluation of a repeated sample by different consumer groups. Practical Applications Polarized sensory positioning has been gaining popularity in the last years. The main advantage of this methodology over other holistic methodologies is that it allows aggregating data from different studies, which is particularly interesting when working with consumer-based sensory characterization. Results from the present work showed that aggregation of data from the evaluation of split sample sets by different consumer groups provided similar results than the evaluation of the whole sample set. However, conclusions regarding similarities and differences among samples differed in one of the studies, which suggests that care must be taken when aggregating data from the evaluation of similar samples by different consumer groups.

Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems: SENSORY DETERMINANTS OF NUTTINESS IN SOYMILK

Abstract: This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis with trained panelists and check-all-that-apply (CATA) tests using consumers. The perceptions of nuttiness by 110 consumers were assessed, and the sensory drivers of nuttiness were determined by multivariate correlations between sensory profiles and consumer nuttiness ratings. Overall, sucrose, salt, peanut flavoring and solid content increased perceptions of nuttiness significantly. Consumers were segmented into 3 clusters based on shared drivers of nuttiness: a cluster associating nuttiness primarily with saltiness (n = 47), a cluster emphasizing high solid content and peanut flavor (n = 26), and another cluster emphasizing sweetness (n = 37). CATA results suggested that rich, tasty and natural were consumer terms highly associated with nuttiness. PRACTICAL APPLICATIONS This study provides a clearer understanding of which sensory characteristics are most influential in the perception of nuttiness in soymilk, and how the sensory drivers of nuttiness vary across consumer groups. Descriptors from the consumers’ perspectives, which were obtained by CATA, can complement our understanding of consumers’ perceptions and verbalization of nuttiness. The result of the present study should help researchers to uncover latent sensory elements that underlie multidimensional sensory attributes. Our findings can benefit the food industry by assisting researchers and sensory professionals in interpreting inconsistent consumer responses regarding nuttiness, and lead to the development of products with more consumer-oriented sensory profiles.

A thurstonian model and statistical inference for the 2-alternative choice test with both test pairs and placebo pairs

Abstract: For the paired difference or preference test applied to consumer research, the 2-Alternative Choice (2-AC) method that allows a “no difference” or “no preference” option is more suitable. For this method, using both test and placebo pairs is useful for estimating the degree of response bias among the consumers using the test and accurately estimating the degree of difference or preference between the test pairs. This paper proposes a Thurstonian model for the 2-AC for both test pairs and placebo pairs in a test method. Maximum likelihood estimations are used for the parameters: d′, a perceived distance of difference or preference, and τ, a criterion and a decision parameter. Three methods are used for estimations of the covariance matrix for the parameter estimators: (1) using the built-in functions in the S-Plus and R packages, which are based on maximum likelihood and observed Fisher information; (2) the delta method, which is based on the Taylor series approximation; and (3) the bootstrap method, which is computer-intensive with resampling. Statistical tests are discussed for d′ and vectors of responses for test pairs and placebo pairs in both a monadic design and a paired design. R/S-Plus codes are developed and provided for the calculations. Practical Applications This paper proposes a Thurstonian model for the 2-Alternative Choice (2-AC) difference test or preference test method with both test pairs and placebo pairs. This test method provides more information than the 2-AC method without an embedded placebo pair control. Applying this model, especially for the paired preference test method with a “no-preference” option can be accurately and readily used for consumer research to achieve various business objectives such as reformulation and claim substantiation. Using R/S-Plus and built-in functions and codes developed and provided in the paper, maximum likelihood estimation of parameters in the model, covariance matrix of the parameter estimators and statistical tests can be obtained and conducted easily and quickly.

Perceived Sensory Characteristics of Wood by Consumers and Trained Evaluators

Abstract: The increase in wood consumption has led to the search for species that guarantee a volume of production and the least possible environmental impact. It, therefore, becomes necessary to investigate the reason behind consumer choices for certain types of wood. The designer is essential in this interpretation of reasons that lead the user to opt for a product, transforming subjective preferences into tangible design characteristics. This article presents research that investigated users’ tactile and visual perceptions of wood. Tests with users, based on sensory analysis proved to be an appropriate method to study the relationship between people's subjective judgment and the technical characteristics of the products. The outcome of this study reveals the possibility of further investigations concerning the perceived aspects of users, which can add value to planted forest timber. Practical Applications The outcome of this study reveals the possibility of further investigations concerning the perceived aspects of users’ choice when analyzing wood samples, adding value to planted forest timber. Tests with users to explore liking and their relation with attribute tests with experts are important in understanding user preferences and in investigation of user choices of certain types of wood. Through this it is possible to guide the product development. Designers are essential in this interpretation of reasons of user's choice, transforming subjective preferences into product tangible characteristics. Relating physical and hedonic aspects allows for the enhancement of product design, and the preference map allows for the guidance of the comprehension of this analysis. The preference map analysis is possible using quantitative data from the material researched.

“Liking” and “Take Away” Preferences for Mexican Consumers: Cross‐Cultural Comparison with Thais for Psychological Style

Abstract: There are reports in the literature that for paired preference tests with a “No Preference” option, Mexican consumers have a lower frequency of “No Preference” responses than Thais. For a more exact comparison of these differences in psychophysical style, Mexican consumers performed preference tests using, as closely as possible, the experimental method used in the Thai experiments. Comparison between this study and the Thai studies confirmed the differences in “No Preference” frequencies, suggesting a systematic cross-cultural effect of psychophysical style. Mexican consumers also performed “take away” preferences for the first time and their results corresponded more with the regular paired preference tests than was the case with Thais. Practical Applications Paired preference tests are a subset of measures available for consumer acceptance. Considering the importance of efforts to predict consumer acceptance, it is essential to understand the variables and biases associated with such tests. Because cross-cultural measurement is becoming more critical in a globalized world, any systematic cross-cultural differences should not be ignored. The present study investigated a possible stable cross-cultural difference with the use of paired preference tests between two potential markets. For companies that sell their products in a variety of countries, such differences will need to be taken into account when interpreting paired preference data and accordingly are worthy of investigation.