The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

Andersen, Barbara Vad; Brockhoff, Per B.; Hyldig, Grethe

doi:10.1016/j.foodqual.2018.07.005

Cited by 76 publications

(66 citation statements)

References 9 publications

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“…Phenolic compounds provide a potential health benefit to the consumer by its antioxidant activity, and contribute importantly for the taste and flavor of food products (Goleniowski et al, 2013;Shahidi & Nacsk, 2004). The previously stated is important because it has been recognized that taste, flavor, appearance, and texture are very important characteristics which determine food selection by the consumers (Andersen, Brockhoff, & Hyldig, 2019;Budžaki et al, 2014), and for that reason it is recommended to evaluate them during the process of food development. In this sense, the just-about-right (JAR) method applied together with hedonic evaluation allows the food scientist to identify the direction of the changes recommended for the formulation of the food in order to improve the sensory characteristics in products (Ares et al, 2017;Lawless & Heymann, 2010;Li, Hayes, & Ziegler, 2015).…”

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confidence: 99%

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re‐valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just‐about‐right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by‐product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by‐product, reducing waste, and, at the same time, obtaining an interesting, functional food.

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mentioning

confidence: 99%

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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“…In terms of overall preferences, no significance difference ( p > .05) was found among all 3D printed chocolate (Choc‐2) samples with different IPs. The decision about overall preferences is based on the participants' satisfaction in the product's appearance (Andersen, Brockhoff, & Hyldig, ) and texture (James, ). These attributes are essential to determine consumer preferences in chocolate (Sune, Lacroix, & Huon de Kermadec, ).…”

Section: Resultsmentioning

confidence: 99%

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.

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“…It is possible that the higher level of agreement on vegetable preference for appearance and aroma are due to the fact that these two sensory modalities act as first barriers before people decide to introduce a specific food in their mouth, which can produce a higher level of social agreement on this decision. However, it is important to consider that has been reported that consumers evaluate food taste as the evaluation of it flavor , which is the combination of aroma, taste, and trigeminal perceptions (Andersen, Brockhoff, & Hyldig, ; Spence, ). In this sense, the results of this study probably suggest that the evaluation in mouth (taste + retronasal perception) in children is more personal than the evaluation of aroma perceived orthonasally by sniffing, measured as their level of liking resemblance with their mother, siblings, and peers.…”

Section: Discussionmentioning

confidence: 99%

Section: Comparison Of Vegetables' Preference Resemblance Across DImentioning

confidence: 99%

Influencers of children's vegetable liking—A look from a social and cultural perspective

Estay

Lestringant

Pan

et al. 2019

Journal of Sensory Studies

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This study examined how similar vegetable liking by children is to their peers', siblings', and mothers'. Three hundred and eighty‐four children (ages 5–12) and their mothers, from three countries—Chile, China, and the United States, tasted and rated 14 different vegetables for liking. To evaluate how children's vegetable liking varies with their social environment, we developed the degree of liking difference index, which is the sum of absolute differences between the likings of the child with the likings of a second person. Results suggest that country, child's age, and sensory modalities (appearance, aroma, taste and texture) are important factors that influence how much a child's vegetable liking resembles their mothers', peers', and siblings'. Children's vegetable liking resemblance with their family and peers was greatest in China, followed by the United States, and finally Chile. Children's vegetable liking was most similar to that of their siblings, followed by mothers, and finally peers, with similarity to all three groups tending to increase as children's ages increased. Practical applications It is a key to understand how children's social environments influence their vegetable liking in order to develop successful strategies to increase vegetable consumption in childhood. This study analyzes the similarity of children vegetable liking with their mothers, siblings and peers. The results of this study suggest that future behavioral/intervention research should focus on using family to encourage children to eat vegetables.

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The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

Cited by 76 publications

References 9 publications

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Influencers of children's vegetable liking—A look from a social and cultural perspective

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