Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice

Optimization and evaluation of microencapsulated artificial diet for mass rearing the predatory ladybird Propylea japonica (Coleoptera: Coccinellidae)

“…The external status of the artificial diets, including shape, surface color and smoothness, smell and resilience could influence the preferences of the insect consumers, and may cause variation in insect development, and other biological and physiological characters (Hagen, ). In the present study, we introduced sensory evaluation, a popular investigative method in food research (Hoppert et al ., ), as one of the key indicators used to optimize the recipes and production conditions of ADMs, although few previous reports are available for comparison. We controlled the size of ADMs to that between 1.5–2.2 mm, which is very close to the body size of aphids.…”

What reported food-evoked emotions may add: A model to predict consumer food choice

“…Yoghurt products were better liked with an increasing level of the actual fat content, but liking diminished when a high fat content was presented on the product label. The authors conclude that ignoring these conflicting relationships between sensory and extrinsic properties, may lead to an overor underestimation of the importance of one class of attributes for food choice (Hoppert et al, 2012). This study, however, was performed in an experimental setting and it remains to be seen whether the effects will generalise to acceptance ratings and choice behaviour in more natural situations (Köster, 2009;Meiselman & MacFie, 1996).…”

“…However, combining emotion scores with liking ratings resulted in the best prediction of choice for tasted products without packaging information. Hoppert, Mai, Zahn, Hoffmann, and Rohm (2012) investigated the effect of packaging information on food choice in a laboratory setting and showed that packaging information (e.g. fat content label) influenced preference and choice in a different way than sensory information.…”

The common ground between sensory and consumer science

“…There is also considerable expertise and applicable methodology for the analysis of decision-making processes [29,30 ] and for the formation of consumer satisfaction [31]. Sensory science can contribute with methodology and expertise on how the design of physical products affects informational and sensory impressions [32], how sensory impressions and information interact [33,34], and with the measurement of emotional and affective reactions [35,36,37 ]. Both sciences have their toolboxes for the explanation and measurement of preferences.…”