Pivot© and check‐all‐that‐apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories

Abstract

Summary The study aimed to combine Pivot© Profile and Check‐all‐that‐apply (CATA) sensory techniques to determine the sensory attributes of adulterated honey and the impact of honey adulteration on consumer liking, emotions, and memories. Consumers (130) performed the Pivot technique to generate the sensory vocabulary. The CATA technique was then used to filter the relevant attributes from samples. This process allowed to reduce the preliminary list from Pivot© Profile (50 attributes) to 12 relevant attributes. Consumers determined liking, emotions and memories on each sample. Regarding preference, the pivot samples and honey with 20% and 40% adulteration were located in the 40% and 80% preference regions in the PREFMAP. The adulterated honey with 60% and 80% had the lowest preference, causing their total rejection. This may be associated with emotions (Aggressive, Disgusted and Bored) and negative memories (Pain, Interpersonal conflict, and Poverty). The combined use of Pivot© and CATA sensory techniques allows for the identification of sensory attributes associated with adulteration. An increase in honey adulteration was associated with negative emotions and memories evoked in consumers that may lead to the rejection of honey.

Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

“…Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products, even when it comes to using these ingredients in packaging materials to replace synthetic antimicrobial coating materials and developing functional biofilm materials (Kumar et al ., 2022; Zhang et al ., 2022; Rathod et al ., 2023). Food safety and security remain a main priority for the food industry for the next few years (Das et al ., 2023) in particular in terms of global trade and the adulteration and authenticity of products (Ramón‐Canul et al ., 2023; Yegon et al ., 2023).…”

“…When we talk about starch (and carbohydrate)-rich foods, we become aware of their impact on human nutrition, and this has not escaped the attention of many researchers. For instance, Punia Bangar et al (2022) illustrated the potential use of pseudocereal-based food products to reduce the postprandial glycaemic index of foods, related to the postprandial digestibility of starches and carbohydrates into blood sugar, and hence improve consumer nutritional profiles (Lu et al, 2020). At the same time, phenolic compounds and bioactive ingredients from a range of plant products have been investigated in improving the antioxidant composition of foods for instance the use of dragon fruit compounds (Huang et al, 2022), berry fruits (Hossain et al, 2020) and chia seeds (Elbir et al, 2023) in biofortification of plant-and meat-based products, and even the use of cannabinoid compounds from hemp to improve the functional ingredients of medicinal supplements in the food industry (AL Ubeed et al, 2022).…”