An integrated sensory study of selected chilled lasagne ready meals

Abstract

The research combined quantitative descriptive analysis (QDA) trained panel (n = 10) and consumer acceptance testing (n = 106) to better identify the sensory characteristics that were particularly influential in determining consumer choice of a range of eight chilled lasagne products. Significant differences were found between the samples, with potential for further sensory improvement. Three distinctive consumer segments were established, each with particular demographic characteristics and associated product preferences. External preference mapping confirmed that attributes pertaining to the quality of the meat sauce element, vegetable inclusion and cheese flavour had the greatest influence on consumer preferences. While not without some limitations, the study confirmed that an integrated research approach offered a more detailed explanation of consumer acceptance of chilled ready meals, to assist in better identifying and optimizing product development opportunities in the marketplace. There is scope for further study of more complex food products (such as ready meals) than has been the case in the past.

Food service research: An integrated approach

“…In the Quantitative Descriptive Analysis or QDA, for example, panellists rate the intensity aspects of a sample and define to what degree each characteristic or qualitative note is present in that sample. It can be combined with the hierarchical cluster analysis to identify groups of consumers with similar preferences (Farley and Reed, 2005). The conjoint analysis could establish the importance of product attributes (Monaco et al, 2007).…”

Similarity judgements of odour quality and pleasantness

“…In general, though, as noted by Farley & Reed (2008), within the food industry, sensory analysis is assuming an increasingly important role in evaluating the relationship between the sensory aspects of products and consumer acceptance of those products. Since Meiselman (2008) identified the need to integrate sensory evaluation with market research, there has been increased acceptance of sensory evaluation within the marketing domain, and as Bogue & Ritson (2004) suggest, using a multidisciplinary approach may better the chances of gaining a more holistic understanding of what it is that drives consumer acceptance and satisfaction.…”

Quality factors and grades for the classification and standardisation of complex ready pasta meals

“…, 2000; Redmond et al. , 2004; Farley & Reed, 2005; Olivera & Salvadori, 2006), but also with new quality factors, useful to make an evaluation of the global merit.…”