The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications

Filho, Tarcísio Lima; Souza, Louise Bergamin Athayde de; Lúcia, Suzana Maria Della; Minim, Luís Antônio; Minim, Valéria Paula Rodrigues

doi:10.1016/j.foodqual.2020.104003

Cited by 14 publications

(22 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The gap in interpretation between comparative ratings of inferior preference and independent measures of acceptance or rejection was noted by Filjo et al when they proposed two additional affective thresholds, the CAT and HRT (originally called RT) [ 4 ]. Both were based on scores from the 9-point hedonic scale, and together, along with the more recently defined FAT and HTM 2s [ 6 ], were appropriately termed hedonic threshold methodology (HTM) [ 20 ]. To this list, we add a modified approach to the HRT, calling it simply a modified hedonic rejection threshold (M-HRT).…”

Section: Resultsmentioning

confidence: 99%

“…Since Prescott et al [ 3 ] introduced the first threshold of its kind, the consumer rejection threshold (CRT), using a paired-preference test, other authors have expanded the methodology to include measures of compromised acceptance (compromised acceptance threshold (CAT)) and sensory rejection of a food product (hedonic rejection threshold (HRT)) based on scores from the 9-point hedonic scale [ 4 , 5 ]. Most recently, Filho et al demonstrated a similar approach based on increased liking (favored acceptance threshold, (FAT)) as well as analysis to effectively account for effects of two stimuli within a food matrix (hedonic thresholds methodology varying two stimuli (HTM 2s )) [ 6 ]. Modifications to the CRT and HRT are presently proposed.…”

Section: Introductionmentioning

confidence: 99%

“…The interpretation of each rejection-type threshold is contingent upon the affective dimension being measured, whether it be: preference (CRT) [ 3 ], relative degree of liking (CAT, FAT) [ 4 , 6 ], or absolute degree of liking (HRT) [ 4 ]. However, these projections of product rejection can be somewhat arbitrary, and as shown later, may not reliably align with more direct evaluations of acceptance.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Ardoin

Romero

Marx

et al. 2020

Foods

View full text Add to dashboard Cite

Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model. These new methods provide more realistic interpretations of rejection-type thresholds based on user-defined allowable rejection levels, or “rejection tolerance” (for RTT), and a model-derived stimulus range (RR) to capture the rejection level of interest while providing flexibility for product formulation. All thresholds were investigated separately for color, flavor, texture and overall perception, elucidating differential sensorial effects of our novel ingredient on the food matrix. We suggest that conducting all demonstrated techniques in a single testing session gives a more expansive view of rejection thresholds while requiring minimal additional resources.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Ardoin

Romero

Marx

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Sehingga produk Es Dawnis layak untuk terus dikembangkan dengan mngevaluasi tekstur, penampakan, warna, aroma, rasa, dan bau pada uji organoleptik. Menurut pendapat (Lima Filho et al, 2020) uji kesukaan yang sering digunakan dalam produk pangan biasanya menggunakan parameter warna, rasa, tekstur, dan aroma. Berikut pemaparan dalam bentuk grafik mengenai hasil uji arganolepatik.…”

Section: Gambar 6 Produk Es Dawnisunclassified

Peningkatan Kesadaran Masyarakat untuk Gemar Makan Ikan: Pelatihan Pembuatan Es Dawet Belut Manis

Anggraeni¹,

Hakim²,

W³

2020

jms

View full text Add to dashboard Cite

Pelatihan pembuatan Es Dawnis dilatar belakangi oleh melimpahnya hasil dari budidaya belut di Desa Kandri, serta kurangnya konsumsi ikan di Indonesia. Program ini bertujuan untuk meningkatkan pemanfaatan belut sebagai upaya menggalakkan gerakan gemar makan ikan. Program ini berfokus masyarakat Desa Wisata Kandri terdapat tiga tahapanya itu pemaparan mengenai potensi dan kandungan gizi belut, pelatihan pembuatan Es Dawnis, dan pemasaran Es Dawnis. Dari ketiga tahapan tersebut dapat disimpulkan bahwa program pelatihan pembuatan Es Dawnis telah berhasil dilaksanakan dengan melihat antusias peserta, penerimaan produk, serta pemasaran produk yang dapat berpotensi mengenalkan Es Dawnis sebagai minuman Khas DesaWisata Kandri.

show abstract

“…HTM presents pairs in ascending or descending order of stimuli concentration, which makes it possible to identify the corresponding thresholds (for further details, see Lima Filho et al, 2015; Lima Filho et al, 2017; Lima Filho et al, 2018). Advances, such as determining thresholds by targeting sensory attributes (e.g., aroma, texture, flavor, and overall impression) (Lima Filho et al, 2019), the performance of different scales in the HTM (Gamba et al, 2020) and the use of HTM over more than one stimulus, are among the main propulsors of sensory thresholds (Lima Filho, de Souza, Della Lucia, Minim, & Minim, 2020).…”

Section: Introductionmentioning

confidence: 99%

Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold

Pinto

Filho

Minim

et al. 2021

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

Individuals' emotions have been studied for nearly half a century, but the literature has not advanced to the point of estimating the intensity of a stimulus capable of influencing valence and arousal. The aim of this study was to elucidate three new thresholds: the valence thresholds, represented by the compromised pleasure threshold (CPT) and unpleasure threshold (UT), and the arousal threshold (AT). Valence and arousal ratings were obtained through the affective slider (AS), and CPT, UT, and AT were determined for images of moldy Brazilian carrot cake. Results showed CPT occurs after 1.9 days of deterioration and the AT is reached after 10.5 days of deterioration. The moldy carrot cake was valenced negatively, in the low-arousal region.The methodology was shown to be appropriate for measuring emotion thresholds, which highlights its potential to generate deeper understanding of consumers' perceptions of valence and arousal. Practical ApplicationsWhen it comes to emotion-driven food choices, emotion thresholds methodology can help in the monitoring of unhealthy food choices, because it will be able to provide thresholds corresponding to variables capable of significantly influencing the consumer's mood. Likewise, they may also be useful to industry, public policymakers, and health professionals, in order to facilitate the identification of the intrinsic and extrinsic factors that improve the mood of the consumer. Mitigation efforts can focus on the relationship between eating disorders and negative emotional states, which affect CPT, UT, and AT and, in turn, decision-making. We propose that identifying the psychophysiological reactions to comforting stimuli allows us to examine differences in food processing cues among individuals with eating disorders (e.g., compulsive eating, anorexia, and bulimia), and how they shape emotion thresholds. This creates opportunities for psychoeducational interventions and improvements in decision-making.

show abstract

The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications

Cited by 14 publications

References 29 publications

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Peningkatan Kesadaran Masyarakat untuk Gemar Makan Ikan: Pelatihan Pembuatan Es Dawet Belut Manis

Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold

Contact Info

Product

Resources

About