The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition,sensory properties and consumer preference

Consumer acceptance testing has been only recently applied in wine research, to assess wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the effect of Saccharomyces yeast co-inoculations on wine volatile composition and sensory profiles, and to determine if differences were sufficient enough to affect consumer acceptance. Fermentations were conducted using two- and three-yeast co-inoculations, and single strains. Yeast inocula differed substantially in volatile thiols and other flavour compounds, and in their sensory properties. Wines from four yeast inocula which showed large sensory differences were subjected to consumer testing by 120 consumers, with differences in overall liking found. Four clusters of consumers were identified, with one group strongly preferring the two-yeast co-inoculated wine with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation. This study has demonstrated that the yeast inoculum used to conduct fermentation affects consumer acceptance.     

SO-PLS as an exploratory tool for path modelling

This paper discusses the use of the new path modelling approach based on Sequential Orthogonalised PLS regression within the context of consumer science. The method is based on splitting the estimation process into a sequence of modelling steps for each dependent block versus its predictive blocks. Focus will be on how the method can be used to combine individual variables or specific groups of variables in more general blocks with a broader interpretation, such as for instance consumer habits, attitudes and demographic variables. It will be discussed how the methods can solve some of the challenges met when starting a path modelling process. It will be explored how the method handles multidimensionality of the blocks and thus how the analysis is simplified, at least for explorative purposes, as compared to other more traditional path modelling approaches. The study shows that important relations are revealed in presence of different types of information like product attributes, consumer characteristics and acceptance.     

Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)

A scoring system for evaluating the total quality of a food product (Tamr) based on consumer preferences was developed and tested for validity. The development process started with a survey among adult date consumers in the United Arab Emirates to identify their perception of characterizing total quality of date fruit among specified attributes. The consumer subjective ranking of eleven specified attributes was used to derive a quantitative weighted factor for each attribute. Based on the weighted factor a quantitative scoring guide was developed. A panel evaluation of five date varieties (Khlas, Barhee, Boumaan, Fard and Ruzeiz) was conducted as an application of the developed scoring system. Panel evaluation results and consumer ranking and preference data of the same varieties compared well. In both panel evaluation and consumer ranking, Khlas variety was perceived to have the best quality by far among the tested varieties. Barhee and Boumaan varieties showed no significant variation between them in both panel evaluation and consumer ranking, and both were in the second order of preference. Variety Ruzeiz was in the lowest order of preference in both panel evaluation and consumer ranking. Testing of the method indicated its appropriateness in predicting total quality of a food product as would be perceived by consumers.     

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.     

The effect of technology information on consumer expectations and liking of beef

European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n = 108) and Norway (n = 110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries and beef technologies. Information becomes either less relevant when the product is actually tasted, as indicated by the findings in Norway, or more relevant when information is confirmed by own experience during tasting, as indicated by the findings in Belgium.     

Rheological properties,ginsenosides contents,sensory evaluations of Korean red ginseng extracts

Red ginseng extracts have gained popularity due to their positive impact on health. The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). Cluster analysis revealed that consumer acceptance was divided into two major clusters for those that preferred strong (n = 43) and weak (n = 42) ginseng characteristics in the extract.     

Polyphenol‐rich beverages: insights from sensory and consumer science

BACKGROUND: Reaching a go/no‐go decision on a product concept early in the innovation cycle can save companies significant resources. The current research is situated within this context. Using polyphenol‐rich beverages that were at an early stage in the formulation/optimisation cycle, a number of insights were sought: (1) how acceptable to consumers were these early‐stage formulations; (2) what sensory attributes contributed to consumer liking/disliking; and (3) could the disliked sensory attribute(s) be sufficiently masked within the chosen product format? RESULTS: Beverages were formulated according to a 2 × 4 factorial design where one factor varied the polyphenol source and the other sweetness. While consumer acceptability and purchase probability increased with sucrose concentration, the beverages were of below‐average sensory quality. Bitterness was identified as a key sensory attribute to focus on in future optimisation efforts. CONCLUSION: A number of approaches exist for masking bitterness and there appeared to be little reason why at least some of the beverages could not be improved to achieve high levels of sensory quality and consumer acceptance. Further, it is suggested that disclosing information about health properties of these polyphenol‐rich beverages during consumer testing may further enhance their appeal to consumers. Copyright © 2009 Society of Chemical Industry     

Associations between nutritional properties of food and consumer perceptions related to weight management

Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological information (‘nutritional attributes’). The platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main nutritional attributes underlying dieters’ and non-dieters’ perception of successful weight management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated with dieters’ perception of food as good for weight management; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent consumers’ perceive a food to be related to successful weight management. This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.     

Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

A consumer-focused QC/sensory program in the food industry

For several years General Mills has successfully maintained a sensory evaluation program throughout their manufacturing facilities, with guidance from a centralized Operations Sensory (QC Sensory) department at their research center. Consumer responses determine the attributes and their limits that are key to product acceptance prior to the launch of new products. Sensory panels both at the manufacturing location and at the research center are trained on these select attributes using samples representing target and ranges in intensity for each attribute. Daily grading of product at each manufacturing location is based on deviation-from-a-reference scaling vs. a “gold standard”, with periodic calibration of each panel relative to blind-coded duplicates and other panels' ratings. The success of this program has been well illustrated by a reduction in consumer complaints, consistency of product both within and across manufacturing locations, and cost savings with decreases in rejected product. There has been a general shift in company culture from a management-driven to an employee-driven quality program, which stems from genuine pride and individual desire for excellence in product quality.     

Examining trust in consumers as new food co-creators: Does the communicator matter?

Consumers increasingly fulfil the role of co-creators by collaborating with producers in new product development. Communicating that the product has been co-developed with consumers tends to positively influence consumer perceptions. However, research remains limited regarding who should communicate this information, particularly in the case of food products where consumer perceptions largely depend on the trust in the producer and product information. This paper examines the influence of co-creation information communicated by a company vs. by co-creators (i.e. co-creating consumers) on two dimensions of trust in consumers acting as new food co-creators: perceived honesty and perceived competence. Furthermore, it investigates how this effect is moderated by respondents’ familiarity with co-creation as an innovation process. Respondents were presented with the same new food product concept in an online experimental survey with consumers (n = 697) divided into three experimental groups. One group served as the control group with no co-creation information provided. The other two groups were informed that the product was the result of a co-creation activity between the company and consumers, using two types of information communicator. In one group, the company communicated the information, whereas in the other group, it was communicated by the co-creators. Our findings suggest that who communicates the co-creation information matters if consumers are not familiar with co-creation. In this case, co-creators are more likely to facilitate general consumer trust in peer consumers as new food co-creators. This study provides valuable insights for food companies wanting to leverage the value of co-creation for innovation by selecting the information communicator depending on the level of co-creation familiarity in the target market.     

Long‐term change in consumer acceptance for salt‐reduced ‘udon noodle soup’ over repeated intake at home

The objective of this study was to compare consumer acceptability of sweet (SW) and salty (SA) udon noodle soups over repeated intakes. SW was reformulated by reducing the salt by 15.0% in comparison with SA to offer a less salty udon noodle soup. Although there were different intensities in some attributes, it was verified that SW and SA had similar consumer acceptabilities. The overall acceptance, degree of boredom and degree of appetite to retaste were stable over the ten sessions, showing no statistically significant difference. The increase of sweetness in udon noodle soup did not generate a gradual decrease of consumer acceptance. On the other hand, consumer perception of the intensities of sweetness and saltiness for SW and SA gradually decreased as the tasting went on. Reformulation by increasing sweetness and decreasing saltiness for udon noodle soup will not influence negatively for long‐term consumer acceptability and can apply to the commercial formula for ‘salt‐reduced udon noodle soup’.     

A new approach to product set selection and segmentation in preference mapping

A common problem in food product development is to identify the consumers’ drivers of liking and to understand in what way they relate to the acceptance data. Usually, one will also be interested in identifying segments of consumers. The main objective of this study was to investigate the use of fuzzy clustering within the area of preference mapping when different consumer groups test different sets of products. A case study on low-fat cheese was used to explore and illustrate the proposed approach. Two groups of 57 and 58 consumers, respectively, participated in the consumer test. Based on sensory profiling, different cheese products evenly distributed in the sensory space were selected for each group. Each consumer rated their acceptance based on a blind tasting of six cheeses. One of the segments was identified to have a linear preference pattern, while the other two had non-linear patterns.