2024
DOI: 10.1111/ijfs.17338
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Consumers' sensory perception and emotional response towards animal and plant‐based soups (familiar food items) with the addition of shio‐koji (an unfamiliar ingredient)

Emily Dolan,
Laura Baxter,
Rachael Moss
et al.

Abstract: SummaryGlobally, consumers continue to seek out novel foods and ingredients from different cultures and regions. Shio‐koji is a fermented seasoning that is usually made by fermenting rice with koji (Aspergillus oryzae). It has been proposed that shio‐koji can be used as a flavour enhancer of foods. This study investigated consumers' (n = 96; generally unfamiliar with koji) liking (hedonic scales), emotional response (using the EsSense25 profile in check‐all‐that‐apply format), as well as their sensory percepti… Show more

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