Sensory Analysis and Consumer Research in New Product Development

Abstract

Sensory analysis and consumer research are important tools in innovation and new product development (NPD), from design to commercialization. Innovation is necessary in companies to maintain their market position and attract new consumers. Sensory analysis techniques have evolved considerably in recent decades, from more traditional techniques (discriminator and descriptive analysis or preference and hedonic tests) towards more novel and faster techniques (check-all-that-apply, napping, flash profile, temporal dominance of sensations, etc.), with outstanding application at the different stages of NPD. In addition to the application of these techniques, knowing how the consumer interacts with a food product in the different stages (purchase, ingestion, etc.) is essential to better understand and be able to measure consumer attitudes, emotions and behavior. All this is crucial for the development of new products to be successful. This Special Issue has collected 11 original research articles and one review, which provide an interesting outlook and better understanding of sensorial analysis with the different techniques and consumer research on NPD. Important practical applications have been reported on the development of different novel, functional and enhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecular products, etc.), which helps to increase knowledge in this field.

Sensory Profile of Chilled Cheesecake Made From Dali Ni Horbo Cheese in Consumer Perception

“…This consumer-based sensory profile characterization of products is contributing to business decisions and the development of products according to consumer needs and developing reference products (Varela and Ares, 2012). This method is the most important methodologies for innovation and application to ensure final product acceptance by consumers (Ruiz-Capillas and Herrero, 2021).…”

Methods for quality evaluation of sweet cherry

“…Sensory analysis evaluates the sensory properties of foods, namely appearance, taste, smell, flavour and texture, using the human senses (sight, hearing, touch, smell and taste). Ruiz‐Capillas and Herrero 134 have reported sensory analysis to be one of the most important methodologies to ensure acceptance of food products by consumers in the last decades.…”

Research progress on the formation mechanism and detection technology of bread flavor

“…Panel sensory evaluation is a scientific method of analyzing and evaluating perceived foods and raw materials using the sight, smell, taste, touch, and hearing perceptions of experts, consumers, or untrained persons (Ruiz‐Capillas & Herrero, 2021; Upstill et al., 2022). Sensory analysis can directly reflect people's comprehensive feelings about food and help better serve consumers; it is an irreplaceable evaluation method in the food industry (Moss & Mcsweeney, 2021).…”