Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability,sensory and instrumental properties

The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied. Cheese with animal rennnet and microbial transglutaminase (A + TG), vegetal rennet alone (V) and animal rennet alone (A) were also studied as controls. The consumer test showed that the V + TG cheese was preferred and showed high texture and taste acceptance scores. This cheese could be successful for its sensory acceptance and as an alternative for the lacto‐vegetarian market.     

Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa

Parboiled rice produced in Ghana is of poor quality and is being overtaken by imported rice. This study sought to investigate consumer preference and relate sensory attributes with consumer acceptability of rice. The majority of consumers preferred imported raw and parboiled rice to that produced locally. Acceptability was influenced by location and gender. Individual preferences of consumers varied and four different segments of consumers with similar liking of the rice samples were identified. The largest three segments (86% of consumers) preferred the imported rice but differed in their preferences for the local rice. A niche segment (14%) mostly preferred traditional local rice. Regression models to predict consumer preference from the sensory panel scores were based on either brown colour of the cooked rice or unshelled paddy in the uncooked form. The models were suitable for three of the consumer segments representing 86% of the consumers. This suggests that while a sensory panel could be used to rapidly monitor consumer acceptability in product development, it was not valid for all consumers. The implications of these findings are discussed.     

Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

A specific attribute can play an important role in determining consumers’ perceived quality and acceptance of a product. Kim, van Hout, Dessirier, and Lee (2018) proposed a new affective method, the degree of satisfaction-difference (DOSD) method, to study consumer acceptance in terms of overall satisfaction with products. In the present study, this DOSD method was further developed to assess satisfaction for a specified attribute of products rather than overall satisfaction, and this modification is referred to as the attribute-specified DOSD method. To test its applicability, 11 bouillon products (including a reference product) varying in viscosity were used as stimuli. Satisfaction with the perceived mouthfeel thickness, which is a viscosity-related sensory attribute, was evaluated with the attribute-specified DOSD method and with a 10-point category scale for overall liking as the control method. Two groups of consumers performed either the attribute-specified DOSD method or hedonic scaling over two repeated sessions. Results showed that the satisfaction patterns of the attribute-specified DOSD method were similar to those of the hedonic scaling across products, confirming that the mouthfeel thickness was a determinant of consumer acceptance for bouillon products. Examining the test reliability in terms of consistency of consumers’ responses for the same stimulus in different sessions, both groups showed consistent results. The subjects who performed the attribute-specified DOSD method were also segmented based on the degree of satisfaction with the reference product. Here, each consumer sensory segment showed different patterns on satisfaction with other test products. These findings demonstrate the potential of the attribute-specified DOSD method for measuring the consumer responses to the level/quality of an important attribute/dimension and highlight its usefulness for consumer sensory segmentation.     

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

Nanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”.Industrial relevanceThis research provides industry with an overview of consumer perceptions around two potential nano-inside and nano-outside product applications elicited through a nationally representative quantitative survey (n = 1046). The results from this work can contribute to the development of a research commercialisation strategy that will yield products and processes of value to consumers, and thus will have greater likelihood of acceptance. Moreover, this work points to the need to involve consumers at an early stage in the product development process and in considering potential commercialisation pathways, particularly with regard to food production where consumers may be especially sensitive or risk-averse. Appreciating the concerns and preferences of consumers and eliciting their overall level of acceptance with regard to particular technologies and product applications is crucial for their success.     

Segmenting consumers based on sensory acceptance tests in sensory labs,immersive environments,and natural consumption settings

Every year, food manufacturers spend billions of dollars on sensory acceptance tests in new food product development processes. These tests are either carried out in sensory labs or in natural consumption environments (field tests). Both types have merits, but also limitations. Research has started investigating whether tests in immersive consumption environments can combine both settings’ advantages by achieving high levels of generalizability, while also accelerating the product development cycles and reducing their costs. Prior research is of limited help in this regard, since it only considered consumers’ mean acceptance ratings rather than comparing consumer segments as commonly done in industry practice. This disregard of segmentation results is problematic, because consumer segments’ sharp differences in terms of product acceptances are not necessarily manifested in different aggregated mean acceptance scores. We address this concern by presenting the results of six acceptance tests of two product categories, which show that consumer segments derived from an immersive environment overlap more strongly with those derived from a natural consumption environment than those from a sensory lab. We also identify specific sample size thresholds at which immersive consumption environments outperform sensory lab settings for rather context-sensitive and rather context-insensitive products. Our results emphasize the importance of considering an appropriate environment when testing products for sensory acceptance during new food product development. Companies introducing highly context-sensitive products could specifically benefit from immersive test environments.     

Analysing relations between specific and total liking scores

The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste.     

IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS

The purpose of this study was to determine the effect of cooking food in iron utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron utensils increased iron in the food, did not affect sensory quality or consumer acceptance/preference of hamburger patties, but affected the color and flavor and decreased consumer acceptance/preference for applesauce.     

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.     

Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Eleven commercial toasted white corn tortilla chip products from the United States were evaluated by a group of 80 consumers of age 18–35 and by a trained sensory panel. Proportional odds models in conjunction with principal components were used for internal and external preference modeling of tortilla chip consumer overall acceptance. The internal preference modeling showed that flavor was the most important attribute to consumer overall acceptance followed by the interaction of appearance by flavor and texture. The external preference modeling showed that one flavor attribute (salt aftertaste) and one texture attribute (crispness) contributed significantly to increase consumer overall acceptance, whereas one appearance attribute (instrumental color a¹) significantly lowered consumer overall acceptance. The information reported in this study is important to the tortilla chip industry to produce tortilla chips with greater consumer acceptability. This study implies that proportional odds model using principal components is an alternative tool for consumer preference modeling.