Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Abstract

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

“…Sensory evaluation is the most important criterion for acceptance or rejection of a food [38][39][40] . The incorporation of GTP into the yogurt with L. acidophilus had a significant influence on the notes received in the sensory evaluation.…”

Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers

“…In the same context, another strand of literature highlighted the importance of the local or national origin of cured meat products. The geographical origin aspect of meat has been deeply analysed in terms of analytical determination [9], however, only a limited number of studies have argued the importance of this attribute for processed meat [10]. This topic has been addressed in a more specific way for fresh meat consumption.…”

Daya Terima Formula Bubur Instan Dari Tempe Kedelai Sebagai Makanan Pendamping Asi (Mp-Asi) Untuk Bayi Usia 6-12 Bulan

“…Senyawa volatil masuk ke dalam hidung ketika manusia bernafas atau menghirupnya, namun juga dapat masuk dari belakang tenggorokan selama seseorang makan (Kemp et al, 2009). Aroma yang disebarkan oleh makanan merupakan daya tarik yang sangat kuat dan mampu merangsang indera penciuman sehingga membangkitkan selera (Sinaga, 2007 Daya terima merupakan salah satu uji paling pentng untuk analisis sensorik pada produk makanan dan menggunakan metode pensklaan untuk mengukur tingkat suka dan tidak suka (Yang, 2019).Berdasarkan hasil daya terima dari dua formula bubur instan tempe kedelai pada formula 5 sebagian besar subjek tidak menyukai produk bubur instan tempe kedelai yaitu 90% dan yang suka sebesar 10% Dibandingkan dengan hasil daya terima formula 5 pada formula 6 memiliki persentase daya terima yang lebih tinggi yaitu tidak menyukai sebesar 57,5% dan yang suka 42,5%. Tingginya daya terima yang menyukai pada produk ini dapat dilihat dari hasil tingkat kesukaan yang lebih disukai pada semua parameter uji hedonic (rasa, warna, aroma dan tekstur).…”