Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on <i>Doenjang</i>

Roh, Soo Hyun; Lee, Soh Min; Kim, Sang Sook; Kim, Kwang-Ok

doi:10.1111/1750-3841.14040

Cited by 9 publications

(6 citation statements)

References 42 publications

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“…Consumers of the Northeast region have more frequency of consumption (familiarity) with Coalho cheese samples. Generally, the higher the familiarity of the consumer with the product, the higher the ratings in the acceptance tests (Choe & Hong, ; Roh, Lee, Kim, & Kim, ). However, in a general view, frequency of consumption (familiarity) did not impact on the sensory acceptance of the Coalho cheese samples in the present study ( p > .05).…”

Section: Resultsmentioning

confidence: 99%

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Soares

Silva

et al. 2019

Journal of Sensory Studies

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This study aimed to evaluate the application of preferred attribute elicitation (PAE) methodology for assessing the perceptions of consumers from different regions of Brazil (Northeast, Southeast or South, n = 20) about Coalho cheese samples. Northeast Brazilian consumers elicited a higher number of attributes (22 vs. 13-15) and had a higher frequency of consumption (3 vs. 1.3-1.6 times a week), while those from South region had higher reliability (RV = 0.95) with a low number of consumers (n = 16). Consumers from different Brazilian regions elicited common sensory descriptors considered important for Coalho cheese characterization, such as yellow color, presence of eyes, brightness, Coalho cheese aroma, salty taste, bitter taste, acid taste, and rubbery texture. Furthermore, there was no impact of the region on the acceptance of the products. In conclusion, Brazilian consumers from different regions characterized the Coalho cheeses in a similar manner, and PAE methodology could be used in intra-cultural investigations, being recommended a minimum of 19 consumers. Practical ApplicationsConsumer based methodologies are gaining popularity in the sensory and consumer science. This is the first study that evaluated the application of PAE methodology regards an intra-cultural consumer perception using as stimulus Coalho cheese, a typical Brazilian cheese. The findings are relevant to improve the processing of the Coalho cheese taking in account the consumer perception as well as to develop efficient marketing strategies of commercialization of this product.

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Section: Resultsmentioning

confidence: 99%

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Soares

Silva

et al. 2019

Journal of Sensory Studies

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“…Doenjang is widely used in Korea to make soup, sauce, or as a condiment. To determine consumer acceptance of the product and the underlying sensory drivers, Roh et al [46] ascertained consumer preferences and associated factors such as product form. They showed that familiar food forms usually were consumed in practice.…”

Section: Consumer Studiesmentioning

confidence: 99%

“…Numerous consumer studies have been conducted on the acceptability of commercial food products as well as categories of food and various consumer methods, perceptions, emotions, and cross-cultural studies [36,37,38,39,40]. Although less prevalent, some consumer studies have also investigated traditional or unique food products such as traditional cheese [41,42,43,44,45], Doenjang (Korean traditional fermented soybean paste) [46,47], açai juice [48], polenta sticks [49], Argentinean fermented sausages [50], olive oil [51,52], and Korean traditional soup [53].…”

Section: Introductionmentioning

confidence: 99%

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

Jun

Lee

2019

Foods

106

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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.

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“…Finally, the overall scores were obtained based on a linear function of the scores for the four palatability attributes. [36] The experimental samples were evaluated over 2 weeks, during which three sessions were held per day, with a 3-h break between the sessions. During the sensory evaluation, samples were detected by other indices.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Consumer preference of Chinese traditional fermented fava pastes

Ping

Xiang

Chen

et al. 2018

International Journal of Food Properties

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The present study was designed to investigate the consumer preference and the quality attributes of five brands of Chinese traditional first-grade fava pastes, following which their quality differences were evaluated in order to identify the key drivers or factors, which can be applied to explain the behavior of consumer preferences. Consumers ranked these samples based on the 9-point method. An obvious preference for sample P1 was observed with 35% of participants settling on extremely liked option, giving the said sample the highest overall preference score of 7.8 ± 0.2. Further sensory and physicochemical properties, and volatiles were conducted to identify the major drivers of the consumer behavior. Sensory evaluation showed that sample P1 also produced the highest overall sensory score (85 ± 3). Though all the samples exhibited similar physicochemical attributes, significant differences were observed in the species and the concentration of volatile compounds. Accordingly, the content of free amino acids (FAAs) and lowmolecular-weight (MW) fraction (≤5 kDa) represented the trend that fell in line with sensory score. PLS2 correlation analysis indicated that physicochemical indices and volatiles could be used to explain the consumer preference, which was likely to be synergistically affected by FAAs, protein, amino nitrogen, dietary fiber, Ca, P, Fe, δ-Ε, and some volatiles, especially the positive drivers of FAAs and low MW proportion to sample P1. The work would not only provide valuable information for grading of fava pastes in the industry but also guide actual producing toward the expectation of consumers, especially increasing those positive drivers.

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Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

Cited by 9 publications

References 42 publications

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

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

Consumer preference of Chinese traditional fermented fava pastes

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