Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

Park, S. K.; Heo, JeongAe; Oh, Jung-Min; Kwak, Han Sub

doi:10.1016/j.foodqual.2023.104905

Cited by 5 publications

(2 citation statements)

References 31 publications

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“…In the comparison of CLT and HUT for plant-based jerky samples, sensory profiling using a check-all-that-apply method was almost identical; however, overall liking across the samples was different for certain samples (Kim et al, 2023). Our results are, therefore, in line with the previous studies that had consistent sensory profiles whether in case of CLT or HUT (Kim et al, 2023;Niimi et al, 2022;Park et al, 2023). The participants seemed to approach the intrinsic factor of the sample taste and flavor, which was not influenced by the external context, that is, test conditions, for generating sensory profiles.…”

Section: Sensory Profilingsupporting

confidence: 90%

“…Such results were observed during the evaluation of overall liking and sensory profiles using RATA when comparing CLT and HUT. Park et al (2023) showed that the results of the sensory profile using RATA across test conditions were very similar for coffee samples, but overall liking across the samples was different for some samples between CLT and HUT conditions. In the comparison of CLT and HUT for plant-based jerky samples, sensory profiling using a check-all-that-apply method was almost identical; however, overall liking across the samples was different for certain samples (Kim et al, 2023).…”

Section: Sensory Profilingmentioning

confidence: 91%

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Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods

Oh,

Heo,

Park

et al. 2024

Journal of Sensory Studies

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The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home‐use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p < .05). Texture liking was the only significantly different attribute between cooking methods (p < .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p < .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p < .05). The results showed that the ‘IKEA effect’ exists in the self‐cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.Practical applicationsOur research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.

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