Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation

Guiné, Raquel; Ferreira, Patrícia; Roque, Ana Rita; Pinto, Helena; Tomás, Andreia

doi:10.1080/15428052.2014.904831

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…The inspiration from traditional foods may contribute to the success of NbN cooking and cuisine. In previous studies, consumers declared moderately high willingness to buy the molecular vinaigrette jellies (42%), a port wine faux caviar (58%) or powdered olive oil with flavors (72%) [ 2 , 45 , 46 ]. Most of the participants (88%) in our recent study [ 41 ] would like to taste different molecular courses in the future.…”

Section: Discussionmentioning

confidence: 99%

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Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Głuchowski

Czarniecka-Skubina

Kostyra

et al. 2021

Foods

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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.

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Section: Discussionmentioning

confidence: 99%

“…There is no comprehensive sensory and consumer research in the literature [ 2 , 41 , 43 , 44 , 45 , 46 , 47 , 48 , 49 ] on the molecular and Note by Note meals in both cognitive impression and hedonic terms, which requires a special methodological approach.…”

Section: Introductionmentioning

confidence: 99%