Poster session 2 and refreshments

Savoury biscuits are among the most popular within the savoury snack category with a wide variety available in the market. Therefore, it is important to evaluate consumer acceptability, emotional and physiological responses to different samples to better understand this broad market. A sensory session using six different biscuits was conducted with a total of N=99 participants (60% Asians and 40% Non-Asians) to assess acceptability (interest, familiarity, texture, appearance and overall liking). The questionnaire was displayed in our Bio-sensory application, which is able to record infrared thermal images to assess body temperature, and videos from consumers to assess the unconscious responses using FaceReader™ for emotions, head orientation and a customised Matlab® code for heart rate. A principal component analysis (PCA) was conducted along with a correlation matrix (p<0.05) for each culture. Furthermore, different machine learning models were developed per culture to assess low and high levels of A) interest, B) familiarity, C) overall liking, and D) texture liking using only the unconscious responses. The PCAs accounted for 58% and 62% of the total data variability for Asians and Non-Asians, respectively. For Asians, there was a negative and significant (p<0.05) correlation between interest and arousal (r=-0.83), and between overall liking and disgusted (r=-0.82). Conversely, there was a positive and significant (p<0.05) correlation between interest and happy (r=0.91), and a negative correlation between overall liking and angry (r=-0.87). The models from Asians had an overall accuracy of A) 94%, B) 75%, C) 91% and D) 95%, while those for Non-Asians presented higher results A) 95%, B) 95%, C) 96% and D) 94%. The proposed models may potentially be used to assess acceptability from Asian and Non-Asian consumers by only recording a video when tasting the products. This may allow fast-screening of different products with a larger number of consumers.

Texture has long been considered an important hedonic attribute of food, however which specific textural characteristics contribute to overall acceptance of a food is not well understood. It has been suggested that texture contrasts and combinations are a universal feature in giving foods a desirable texture, yet this notion is largely based upon anecdotal data. This study uses multiple survey research methods to assess the importance of texture contrast and combinations across cultures (Poland, U.S.A., and Singapore). 288 participants were asked to fill out an online survey that included overt measures of food texture contrast importance as well as free response questions regarding texture. The overall importance of texture for food liking was not different across the countries (p = 0.500 ), however the participants from Singapore and Poland found texture combinations to be more important for a desirable texture than the U.S.A. cohort (p < 0.001). When looking at free responses, participants were twice as likely to mention a texture contrast when describing foods they liked, in comparison to foods they disliked (63.4% to 26.7%, respectively). Additionally,  participants used a combination of texture descriptors 89% of the time. Unlike contrasts, texture combinations were equally prevalent in liked and disliked foods. These findings highlight the importance of texture contrasts and combinations in three distinct cultures.

Background: Oral processing behaviour is known to differ between consumers groups leading to differences in sensory perception. Previous studies found age, gender and ethnicity to affect oral processing behaviour. Differences in food oral processing behaviour between consumers of different ethnicities or gender may be explained by differences in oral physiology and psychological factors. This study aims to explore the oral physiological differences of consumers varying in ethnicity, and secondly establish the relationship between oral physiology and oral processing behaviour. 

Method: To characterize the oral physiology of consumers varying in ethnicity, Dutch Caucasian adults (18-30 years, n=36) and Chinese Asian adults (18-30 years, n=36) were recruited. Oral physiology of all consumers was characterized by salivary flow rate (both rested and stimulated saliva), volume of oral cavity, mastication efficiency (as the particle size and number of particles of a masticated artificial rubber), tongue dimensions and dental status. The oral processing behaviour (consumption time, bite size, eating rate, number of chews) was assessed by video recording the consumption behaviour of the subjects, while consuming a carrot, cheese and sausage sample.

Results: Differences in food oral processing behaviour were found between Asian, Chinese and Caucasian, Dutch consumers. Asian, Chinese consumers took smaller bites, had longer consumption times resulting in lower eating rates compared to Caucasian, Dutch consumers. Mastication efficiency was higher in Asian, Chinese than Caucasian, Dutch consumers. Oral cavity volume did not differ between Asian, Chinese and Caucasian, Dutch consumers. These physiological parameters only explain the variation in oral processing behaviour to a limited extend. This suggests that other physiological and psychological factors contribute more to oral processing behaviour. 

Conclusions: This study found physiological differences between Asian, Chinese and Caucasian, Dutch consumers. However, a link between these physiological parameters and oral processing behaviour has not been found yet. 

GlaxoSmithKline (GSK) understand that the perceived intensity of warming and cooling sensations have a fundamental impact on product acceptance.  As a multi-national business, GSK needed temporal data to understand whether consumers in different cultures react similarly to warming and cooling sensations, in terms of how they perceive them, describe them and how they rate their intensity.

If the perception of warming and cooling sensations is indeed similar across cultures, then this allows for targeted research where one population could then act as a proxy for other populations. This would minimise the amount of research and testing required thus saving time and money whilst also improving competitiveness.

This paper aims to expand on previous academic work by extending the scope of testing across cross cultural subjects.  

PPL Insights undertook a rigorous temporal testing programme with 6 ethnic groups of consumers (British, Indian, Chinese, American/Canadian, German and Russian) and PPL’s UK based trained sensory descriptive panel.

Three products were assessed: nasal spray, hot vapour and mouthwash.

A Time Intensity (TI) methodology was used to measure the presence/absence of warming and cooling sensation and then the intensity of each sensation.

Initial findings showed that, sensorially, the three products that were tested differed in their temporal journey, validating product choice for the consumer test.

The consumer test did not support the hypothesis that warming and cooling sensations are similarly perceived across cultures.  As an example, the findings for warming sensation in nasal spray showed that British consumers perceive a much more intense warming sensation than other cultures and this remains more intense across time.

Our paper will share more of the research findings from this study and we hope to enable a discussion around cross cultural hypothesis and research.

A growing array of crossmodal correspondences has been demonstrated recently between sound and basic tastes, but not yet for more abstract eating-related concepts such as craving, satiation or healthfulness. We aimed to uncover those auditory parameters that correspond to the experience of eating a healthy or unhealthy meal, and whether such auditory associations hold across different cultures. 

A total of 315 participants from the UK, US, and China took part in an online study in which they imagined eating a healthy or unhealthy meal, and chose acoustical/musical parameters that best matched the experience (pitch, tempo, distortion, articulation, harmonic consonance, volume, instrument type, genre, and emotional associations). Across all three cultures, healthy eating was significantly correlated with higher pitch, lower distortion, harmonic consonance, lower arousal, and classical/jazz genres. On the other hand, unhealthy eating was significantly correlated with lower pitch, faster tempo, higher distortion, harmonic dissonance, louder volume, and higher arousal. Furthermore, there were significant cultural differences in the evaluation of tempo, instrument, and genre. While unhealthy eating was universally associated with faster tempo, only Chinese participants made significant associations of slower tempo with healthy eating. Unhealthy eating was associated with rock and hip-hop genres in the US and China, but with classical and hip-hop in the UK. Moreover, healthy eating was associated most highly with piano in China and choral voices in the US/UK. On the other hand, unhealthy eating was most often associated with choral voices in China, and with brass instruments in the US/UK. 

The implications of the present research concern the design of retail atmospherics, with the possibility of tailoring ambient music to encourage healthy food choice. Moreover, cultural differences shown in the present study uncover universal associations with basic sound attributes (e.g. pitch) as well as more culturally-dependent musical associations (e.g. instrument).

Background

Dietary salt gives rise to concern and marketers are increasingly challenged to develop communication strategies for products with a lower salt content. The main objective of this paper is to study the potential efficiency of salt reduction communication on consumer choice in the form of health authorities’ recommendations and product labeling. The second objective is to identify socio-economic and attitudinal determinants for choosing salt-reduced products from the hedonic and utilitarian categories.

Method

The study was implemented as an online choice task and questionnaire in Norway (n=1025) and Denmark (n=1074), where participants were split into four manipulation groups: Priming, Label, Priming-Label and Control. The Priming and Priming-Label groups received health information on dietary salt  prior to the choice task, while the Label and Priming-Label groups conducted choices on images featuring salt-reduction labels where relevant. Based on a pre-test, the choice task included food products from both hedonic (chips, cake, biscuits and cornflakes) and utilitarian (bread, cheese, meatballs and shrimps) food categories. 

Results

Priming and labeling significantly increased choice probability of salt-reduced product alternatives within the utilitarian category in Denmark and within the hedonic category in both countries. Choices of salt-reduced hedonic products were highly associated with age 55-75 years, university education, awareness of salt sources in the diet, search for nutritional information or labels when shopping food, and high general health interest. Choices of salt-reduced utilitarian alternatives were highly associated with Norwegian nationality, age 18-34 years, appeal for snacks, stated willingness to buy a larger variety of salt-reduced products, and presence of children in the household.

Discussion

Our results suggest that product labels indicating compliance with the national Food Agency’s recommended salt levels combined with information campaigns, may successfully nudge consumer choices towards salt-reduced products in both countries. Further research is needed to investigate the ecological validity of the findings.

There is a longstanding debate about the role of sweetness in obesity, but many of these arguments ignore the evidence for distinct sweet-liking phenotypes first evidenced by Pangborn. As such, evaluation of differences in body size relative to these phenotypes remains inconclusive. Using a cross-country design and a robust phenotyping method based on hierarchical cluster analysis, we revisited relationships between different patterns of response to sweetness and various measures of adiposity. Young adults in the UK (N = 222, 27.9% men) and in the US (N = 126, 32.5% men) were recruited for a two-day experiment that included a sucrose taste test and anthropometry (body mass index; BMI, body fat percentage via bioelectrical impedance, waist and hip circumference); behavioral and dietary data were also collected. In both cohorts, analysis of sweet-liking data confirmed three distinct phenotypes. In the UK cohort, a significant effect of phenotype on total body fat was observed: women classified as sweet dislikers (SDs) had 2.3% or 3.0% more fat when compared to sweet likers (SLs) or those in the intermediate phenotype (max liking for moderate sucrose), respectively. Conversely, for the US cohort, being a SL versus a SD was associated with higher BMI (2.5 units) and, in men only, with a significant predisposition for central adiposity. Strikingly, our results were not explained by differences in intake of sweet beverages; we did find weak evidence of increased fruit juice consumption in SLs, but this was not correlated with anthropometrics. Interestingly, whereas SLs tested in the US exhibited a noticeable hypersensitivity to food-related external cues, behavioral traits compatible with alliesthesia were observed for SLs in the UK cohort. Our results question the idea that strong liking for sweetness is a key driver of obesity. Research focusing on the mechanisms underlying these country-specific findings is needed.

Introduction of solid food into the baby’s diet begins around 6 month of age, however swallowing difficulties occur in approx. 1% of children (Bhattacharyya N: The prevalence of paediatric voice and swallowing problems in the United States. Laryngoscope 2015;125:746-750). These difficulties may not only be due to physiological factors but can be linked to textural aspects of baby food puree’s. The current study explored 14 different commercially available savoury baby puree (vegetable and meat) marketed as first feeding products. Products were texturally categorized using a sensory panel, together with analytical measures [1] resulting in identification of 3 groups. An exemplar product from each textural group was subsequently used in a maternal led, in home assessment of acceptability and swallowing ease of products by 6-12mth babies (N=150). Moms spoon fed their children and answered questions like time and speed of consumption, child reaction to the product, amount of product consumed; Mothers also gave their opinion based on infant reaction: overall liking, texture liking, how easy to swallow and mothers purchase intent. To complement the quantitative data, 16 mothers were also invited to an online discussion forum to enrich output with qualitative insights. 

Mothers’ assessment of infant swallowing ease across the differing textures indicated pureed products designed for first infant foods should be homogeneous and not very thick. Interestingly, some moms in forum mentioned that puree should content small pieces too, to develop babies chewing habits.

Although textural attributes are key in facilitating swallowing, additional organoleptic qualities like flavor and fat content influence perception and preference. Further optimization of product sensory characteristics would benefit from using a single recipe, varying only textural properties, to clarify textural aspects driving ideal attributes for acceptance.

[1]

Certain oral processing strategies, such as slower eating, more chewing and harder food textures, have been linked to reduced food intake¹. However, the effects of lubrication during oral processing on food intake remain unclear. This study aimed to determine the distinctive roles of chewing and oral lubrication on subjective appetite ratings and snack intake. Hydrogels with different textures were used as preload foods, after characterisation of the instrumental (texture analysis, rheology, tribology) and sensory (descriptive analysis) properties². 

Fifty-five participants (26±7 years old, BMI 23±3 kg/m²) participated in a between-subjects design. Participants were asked to consume a standard lunch, followed 3h later by one of four preloads (three hydrogels or mint tea) and an ad libitum salty snack. Appetite measures were rated on 100 mm visual analogue scales (VAS) before and after preload, and again after snack³. In addition, oral processing was evaluated using video recordings (n=28).

Our results demonstrated that gel bolus viscosity was directly correlated to early-stage oral processing attributes, such as firm, elastic and chewy. On the other hand, friction coefficient of the gel bolus fluid at orally relevant speeds (3-50 mm/s) was correlated with later-stage oral processing attributes slippery and salivating and inversely correlated with pasty once large bolus fragments were filtered out². Based on the satiation study, it was found that oral lubrication rather than chewing resulted in a reduction in snack intake after consuming a hydrogel preload (p<0.05). In summary, oral lubrication is a promising new construct in satiety research, but future studies are needed to confirm the present findings beyond a single snack episode to longer term and larger scale meal trials.

¹Krop, E.M. et al. (2018) Appetite 125(253-269).

²Krop, E.M. et al. (2019) Food Hydrocolloids 88(101-113).

³Krop, E.M. et al. (2019) Food Quality and Preference 74(118-124).

Although there is limited research concerning an understanding of texture perception in children, the texture of food is known to be a trigger for likes and dislikes of foods for many children. It is further known that a low fibre intake is associated with a poor overall diet-quality, typically relating to a higher proportion of energy dense foods in the diet and a higher overall caloric intake which can have a negative effect on the body mass index and development of children.

The University of Applied Sciences in Graz (Austria)  and the University of Reading (UK) cooperated within this international study from the European Sensory Society´s (E3S) Children Working Group. 

The aim of this analysis is to determine the weight status of children and find out possible relationship with the liking of food-texture and the fibre intake. 

After receiving approval from the respective university research ethics committees and written consent from parents of the children, 84 Austrian and 129 UK children between 9 and 11 years of age were recruited in local schools.

In total, 17 pictures of food pairs were shown to the children. Each pair showed a hard and a soft version of a certain food. Children were asked to choose the picture which they liked most. The BMI was calculated from height and weight measurements taken by the researchers and the fibre intake was calculated from a food frequency questionnaire completed by the parents.

We propose that increasing BMI-percentile will be associated with a lower fibre intake in our cohorts, as indicated by previous literature¹ and furthermore we investigate if the liking for the softer versions of food is associated with overweight status. 

The statistics will be finalised during spring 2019 and presented at the conference. 

¹Nicolucci et al.Gastroenterology 153,Nr.3(2017):711–22.https://doi.org/10.1053/j.gastro.2017.05.055.

In general, ready meals provided by meal services are not yet in line with dietary guidelines. The aim of this study was to evaluate acceptance by independently living older consumers of reformulated ready meals that comply with current dietary guidelines. During 6 weeks, 96 seniors (aged ≥65 yrs) consumed 11 different meal variants of 3 dishes at home. Each meal variant was consumed twice. Meals varied with regard to salt content (regular, low, very low), method of salt reduction (meat component vs all components) and type of cereals (refined vs whole-wheat). The order of meal consumption was defined by block randomisation. Participants evaluated liking of the meal on a structured 9-point line scale. Salt perception was evaluated using JAR-scales. 

Meals as a whole with regular salt levels were liked better than (very) low salt meals. For meals with low or very low salt content, the salt intensity for the vegetable and cereal component was evaluated being too low, whereas salt intensity of the meat component was evaluated being sufficient or too high. There were no differences in overall liking between meals with different methods of salt reduction. For spaghetti dish, liking scores were the same when prepared with whole-wheat (6.05 ± 0.13) or refined pasta (6.10 ± 0.13, p= 0.63). In contrast, for a rice dish, the whole-wheat variant received lower liking scores (6.04 ± 0.14) than the refined rice variant (6.44 ± 0.12, p<0.05).

In conclusion, frozen ready meals that comply with salt guidelines are less well liked than regular meals. There is scope for improvement by reducing salt content of meat component and maintaining salt content of vegetable and cereal components. Use of whole-wheat pasta in composite dishes seems well accepted by older consumers.

Currently, Dutch primary school children consume a home-packed sandwich lunch at  school or go home to have a sandwich lunch. The content of this home-packed lunch is in need of improvement: intake of fruit and vegetables is low, and intake of sweetened drinks is high. Improvement may be achieved by introducing a school-provided healthy lunch. This study examines the support of children and parents for different healthy school lunch concepts.

A cross-sectional study was conducted among children from seven primary schools in the Netherlands. Parents were recruited using various approaches. Preferences for healthy school lunch concepts were examined via a self-reported questionnaire in which six different concepts were presented. Preferences were measured on a five point Likert scale (ranging from a red smiley to a green smiley). When scoring neutral to positive to a concept, parents was asked if they were willing to financially contribute and if so, how much.

A total of 639 children were included, with an average age of 9.9 (SD=1.2). The school lunch concepts elicited mixed preferences among children. Most children were positive (green smiley) to neutral (yellow smiley) for the concepts “prepare your own sandwich” (80%), “healthy sandwich lunch from home” (78%), “hot lunch buffet” (74%), “hot meal on a plate” (72%), “soup or salad with bread” (71%) and “packed sandwich” (66%). Parents (n=1952; 79% female) shared the preference for “prepare your own sandwich” (85%), “healthy sandwich lunch from home” (86%), but had lower support for a “hot lunch buffet” (48%) or “hot meal on a plate” (50%).     

This study gives us a better understanding of the preferences of both parents and children towards healthy school lunch concepts. Based on the results, the “prepare your own sandwich” concept is currently implemented and studied at three primary schools in the Netherlands. 

Although salt taste preference is a malleable trait in adults, no research to date has focused on children, whose dietary sodium intake exceeds recommended levels and whose salt taste preferences are elevated. This proof-of-principle trial explored whether 8-week exposure to low-sodium ready-to-eat cereal (LSC) increased children’s acceptance of its taste and reduced their salty and sweet taste preferences. Children (n=39; 6-14 years; 67% female) were randomized to ingest LSC or regular-sodium cereal (RSC) four times per week for 8 weeks. The cereals, similar in sugar (3 vs 2 g per cup) and energy content (100 kcal per cup) yet different in sodium content (200 vs 64 mg sodium per cup), were chosen based on taste evaluation by a panel of children. Mothers completed daily logs on children’s cereal intake at home. At baseline and after the 8-week exposure period, taste tests determined which cereal children preferred and measured children’s most preferred level of salt (primary outcomes), and most preferred level of sucrose and salty taste detection thresholds (secondary outcomes). Repeated measures ANOVAs were conducted on primary and secondary outcomes, and generalized estimating equations were conducted on amount of cereal ingested at home over time. There were no group × time interactions in salt detection thresholds (p=0.32) or levels of salt (p=0.30) and sucrose (p=0.77) most preferred, which were positively correlated (p=0.001). Both treatment groups ate the assigned cereal throughout the 8-week exposure; however, at baseline and after the exposure, the majority in both groups preferred the taste of the RSC relative to the LSC (p’s>0.40). Although there were no shifts in taste preferences, that children readily accepted and ate the LSC during the 8-week exposure highlights the potential for reducing dietary salt intake by incorporating low-sodium foods in the home environment.

The Danish mandatory school course Family and Consumer Sciences (FCS) is a unique setting for promoting children’s food literacy. This study explored the construction of community of practice in a school cooking class setting (FCS) as a way of promoting 11-13 year old children’s food literacy. The study is a quasi-experiment with a main group (MG, n = 185) and a control group (CG, n = 198), based on mixed methods research strategy (applied methods: Participant observations (n = 58) at baseline and follow up, teacher interviews (n = 5), and baseline and follow up questionnaires). Observations and interviews indicated that community of practice only appeared over time. The following themes were identified: Mutual engagement as fish exploration, joint enterprise as team work and taking ownership of assignments, and shared repertoire as developed routines and skills; e.g. cooking, language, and giving and taking advice from each other (figure 1).  In MG at follow up a significant increase in cooking skill was found (p < 0,001), but no significant difference was found in the ability to talk about sensory properties (table 1), but a significant difference between genders (p = 0,02;) (table 2) was detected in the ability to talk about food; girls rated themselves higher than boys (no difference at baseline). We found that participation in FCS increased food literacy through the construction of a community of practice even though not all development was quantifiably measurable but detected through observations and teachers’ statements. This underlines the importance of applying mixed methods strategy to research within the field of food literacy. Also, mixed methods strategy uncovered peer-to-peer learning situations in which it became clear that learning was not isolated in the individual but was also social, and thus demonstrated the formation of community of practice elements (Wenger, 1998).

Most methodologies used in sensory and consumer research with children have focused on assessing children’s food liking and preference, with traditional methods such as paired comparison, ranking and hedonic scales that were shown to be appropriate with children. On the other hand, traditional sensory descriptive methods may not be suitable to obtain children’s sensory profiling of foods due to the training required and the use of rating scales. Thus novel profiling methods like Check-All-That-Apply (CATA) are more appropriate for children given their simplicity, easiness to use and apply. The aim of this study was to assess children’s acceptance of an innovative food product - cookies with incorporation of fermented grass pea (Lathyrus sativus) flour – and characterize them using a CATA approach. Two different types of cookies were developed (salty and sweet), each with five different formulations differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). Two sensory panels with 60 children (8-12 years old) evaluated the overall liking of cookies using a 7-point smile scale, and afterwards were invited to assess the sensory profile using a CATA ballot. Four focus groups were performed with five children each, divided by gender and age, with a total of 60 attributes being elicited for sweet cookies and 57 for salty cookies. From the most frequent terms, a final ballot (identical for both types of cookies) with 21 sensory terms organized by sensory dimensions was used for CATA evaluation. Children showed ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results show that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products and that the focus-group with children is an adequate way to generate this CATA.

Acknowledgements: QuaLaty-PTDC/AGR-TEC/0992/2014andUID/AGR/04129; FCT-Investigator contract-IF/01337/2014); FCT-Doctoral Grant-No.SFRH/BDE/100483/2014

Sleep is a vital aspect of human existence and an essential component of health and well-being. 

Event-related potential and brain imaging studies in the domains of memory and learning show that olfactory information accesses the brain during sleep. Results in the published literature are generally based on single ingredients diffused in highly controlled sleep lab situations. Yet the power of fragrance beyond essential oils in a consumer-relevant context has not been fully explored.

The present study assessed sleep quality in twenty healthy, normosmic volunteers, during a course of four weeks, as they slept in their bedrooms. For olfactory stimulation, they were provided with bed linen and pillowcases which had been washed with a fragranced fabric conditioner. This was compared with a control condition (bed linen washed with unfragranced fabric conditioner).

Our findings indicate that information processing of complex olfactory stimuli is present in sleep and can generate benefits in the sleeping experience even when experienced in the contextual situation of one’s own bedroom. The olfactory stimuli affected significantly the sleep quality and quantity of volunteers, as evidenced by sleep logs and actimetry: Compared to the control, the fragrance condition yielded higher sleep quality scores as well as increases in perceptual benefits of the sleeping experience, such as waking up feeling more refreshed and in a more positive mood. In addition, sleeping in the fragranced condition resulted in higher sleep quality as measured through actigraphy. The present study suggests the utilisation of odours as a way to improve sleep quality and well-being in the home as part of consumer research.

Whether it’s due to health, wellbeing, sustainability reasons or eroding of brand power, market research suggests that consumers are placing more importance on the composition and provenance of their food. Coupled with this, the consumer driven movement ‘Go Clean Label’ demands a return to real food and transparency through authenticity. The convergence of these factors has instigated the need for product reformulation and meaningful communication strategies to be developed by the food & drink supply chain.

Two surveys were developed and conducted with UK consumers and organisations within the food & drink supply chain. 252 consumers and 100 industry representatives completed the survey to establish consumers’ levels of awareness, understanding and relative importance of ‘clean label’ for different product categories, understand how the industry define ‘clean label’ products, and identify acceptable sugar alternatives perceived as ‘clean label’ by both industry and consumers.

The term ‘clean label’ achieved a low level of awareness amongst consumers and within industry the presence of a working definition/policy was negligible. Large discrepancies were identified between consumers and industry’s understanding of the term ‘clean label’ and what it implies for product composition and manufacturing process. Consumers associated ‘clean label’ with freshly produced, allergen-free, nutritious and healthy products a lot more than industry respondents.

On the topic of sugar, a high proportion of consumers considered no added sugar and sugar free to be characteristics of clean label products, whereas industry did not. Honey was the only sweetening ingredient perceived as ‘clean label’ by both consumer and industry respondents.

These findings have implications for reformulation to reduce or replace sugar, as well as for the development of communication campaigns to explain the purpose and application of clean label to ingredient selection and product development for manufacturers and consumers.

To reduce the prevalence of childhood obesity, all sectors of the food and drink industry are being challenged by the UK government to reduce the sugar content within products, particularly those contributing to children’s sugar intake.

The aim of the study was to apply Survival Analysis to determine the maximum amount of sugar that can be removed from of a product before consumers start rejecting it. In this instance the product was a sweet, baked biscuit.

As part of an ongoing research project exploring technical solutions to optimise sugar reduction without compromising product functionality and acceptability, 124 UK consumers evaluated eight biscuit samples containing varying degrees of sugar reduction (from 20 to 80%). The assessment was conducted under standard central location test conditions, utilising a range of question styles to assess consumers’ acceptance/rejection of each of the samples, as well as consumers' levels of liking and satisfaction with regards to sweetness.

As expected the overall appreciation of the samples was shown to decrease with the level of sugar reduction, with a steeper decrease from 50% reduction. Overall liking, perceived sweetness intensity, sweetness satisfaction and purchase intent were all found to be highly positively correlated with sample acceptance/rejection. 

Survival Analysis enabled the product’s rejection rate to be modelled based on the percentage of sugar reduction (e.g. with 95% confidence 30% sugar reduction would lead to a maximum rejection rate of 14%) and a significant age effect on sample acceptance to be found.

For this specific product, the use of Survival Analysis enabled clear guidance to be given on the maximum level of sugar reduction that could be achieved without consumers’ rejecting the product. Survival Analysis is an under exploited method within the food and drink industry; this study outlines alternate practical applications for its use.

When new product innovations are being developed, sensory researchers often struggle with knowing how much information to provide to consumers upfront to set the context without adding too much bias. If too much information is shared, it could have significant influence on the design and potentially restrict the scope of the feedback by overly defining the idea. Conversely, if not enough information is shared, the guidance is not grounded in the current consumer reality.  This research was undertaken to explore how much influence different aspects of nutritional information have on consumer response in terms of overall liking and attribute diagnostics. The researchers hypothesized that in the absence of information, less healthy products would be preferred over healthier counterparts. Four separate central location studies (cells) with different consumer populations were conducted to explore this space.  The first cell was provided with no information upfront, completing a “blind” evaluation and then afterwards evaluating informed. The second, third and fourth cells were all informed upfront with products benefits only, with nutrition facts panel/ingredients only, and with benefits and nutrition facts panel/ingredients, respectively. The products evaluated were different brands of applesauce that varied in both the product benefits as well as in nutritional facts and ingredients. Results indicated that the product experience had the largest impact on liking.  The benefits information had a greater impact on liking than did the nutrition facts panel/ingredients information. While there were larger differences in adult and flavor liking with upfront information, the diagnostic feedback was consistent across cells. In conclusion, the amount of information provided upfront has the potential to have a significant effect on results and therefore, requires careful consideration.

Unhealthy dietary habits are a major risk factors for developing Metabolic Syndrome (MetS). Personalised dietary advice may have large potential for behaviour change. In this study we aimed to support consumers in making healthy food choices that match their personal health target by providing personalised advice and feedback.

36 consumers aged 40 years and over, at risk of MetS, and intrinsically motivated to change dietary behaviour were included. This 16-week study had a one group pre-test post-test design. The intervention consisted of personalised dietary advice combined with feedback on actual eating behaviour and metabolic health status.

Metabolic health markers  (waist circumference, blood pressure, HDL cholesterol, triglycerides and glucose) were measured with Do-It-Yourself (DIY) measures at 3 time-points during the study. Results of the DiY measures combined with self-reported dietary intake served as input for generating personalized advice. The advice addressed  different food groups (fruits, vegetables, whole-wheat products etc.) and was discussed during telephone and e-mail consultations with a dietician at 4 time points. Both metabolic health outcomes and the advice were registered in a personal online e-health platform (MyHEP), that was accessible for the consumer throughout the study. Consumer perception of health, healthiness of the diet and satisfaction with the diet were assessed at baseline and the end of the study.

Self-reported dietary intake of vegetable, fruit, fish, whole-wheat, dairy and nuts improved over time and intake of sugar-containing beverages decreased, however these differences were not significant. Self-perceived health and healthiness of the diet significantly improved during the study. Small but significant beneficial effects were found in waist circumference (MD -2.7 cm), triglycerides (MD -0.24 mmol/l) and HDL cholesterol (MD +0.30 mmol/l) measurements.

This explorative study shows that personalised advice and feedback empowers highly motivated consumers to eat more healthy with beneficial health effects on the short-term.

Consumer demand for natural foods continues to grow. Currently, the “natural” label is not clearly defined, and accordingly food companies and consumers may have a different understanding of the term. The current study aims to measure consumers’ naturalness perception of food ingredients and further to investigate the factors affecting their responses. An online-administered survey asked over 500 frequent yogurt consumers to evaluate naturalness, acceptability, and familiarity of common yogurt ingredients including various sugars, stabilizers, preservatives, and coloring agents. Respondents also rated the acceptability of the ingredients when their functions and sources were given. Importantly, socio-demographic (e.g., gender, income, education, household size) and personal preference (e.g., purchasing habits, ingredient knowledge) information was collected at the end of the survey. We found that in terms of perceived naturalness, coloring agents and preservatives varied substantially within each category, with some ingredients perceived as natural and other as unnatural. In contrast, sugars were perceived as generally natural while all stabilizers were perceived as less natural, with rankings statistically not different within the ingredient category. Further examination of the interquartile ranges for each ingredient revealed that consumers strongly agreed on the degree of naturalness for some ingredients (e.g., vegetable juice, red 40), but not others (e.g., pectin, fructose). Considering acceptability of each ingredient, providing ingredient function had little impact on the ratings. However, providing ingredient source significantly improved the degree of acceptability of the ingredient. We will discuss these findings along with the impact of heterogeneity in socio-demographic and personal preference on the perceived naturalness and acceptability of common yogurt ingredients.

Existing evidence suggests protein is the most satiating macronutrient, thus controlling protein to carbohydrate ratio (PCR) is of interest in caloric control strategies. Appetite is however still a coarsely defined construct, typically operationalized as a VAS score over hunger or fullness, or measures of intake. These measures thus collapse a complex subjective experience into a single dimension metric, which may occlude important information in investigating satiety and its determinants. 

The present study aimed to characterise the satiating effects of PCR and its impact on a diversity of subjective measures selected from the 5-factor Satiety Questionnaire. We performed a preload - ad libitum paradigm in a randomised, single-blinded, cross-over design. On two days, 17 participants consumed either high or low PCR iso-caloric preloads, manipulated by controlling the proportion of whey protein versus lactose. 

We solicited subjective reports of mental and physical hunger, and satiety, every 30-minutes until the intake of an ad libitum spaghetti meal after three hours. 

Results showed that higher PCR resulted in: lower mental hunger sensations (overall hunger, food desire, desire for fatty, sweet and salty foods), higher mental satiety (overall satiety) and decreased next meal intake, with the highest PCR preload leading to ~60g less consumed (95%CI [-9, -111]). This corresponds to a mean decrease of 354kJ (95%CI [53, 659]). After ad libitum intake, sensory specific desires for fatty and sweet foods remained significantly higher following the lower PCR preload. The results present confirmatory evidence that increasing the PCR of intake lowers next meal intake, and show that soliciting a panel of subjective measures provides multidimensional insight into consumption and its satiety effects. We will expand on the surprising finding that higher carbohydrate yield higher desire for sweet and fatty foods, as well as whether the multidimensional approach yields higher accuracy prediction for next meal intake.

The fungiform papillae density (FPD) of the human tongue is considered as an index for responsiveness to oral chemosensory stimuli, which varies among different populations. Manual counting and visual analysis of digital pictures represent the most popular techniques for FPD assessment, despite the limitations and bias-related. The aim of the study was to set up a novel procedure for an automated assessment of FPD and define a specific tongue mapping for different populations. 

Data were collected on 228 subjects, balanced according to gender, age (19-55 years) and ethnicity (33% Chinese; 34% Danish and 33% Italian). Intensity ratings of PROP bitterness were obtained to characterize subjects’ taste responsiveness. FP numbers were manually counted using the three commonly applied methods (Method 1 according to Nachtsheim & Schlich, 2013; Method 2 according to Masi et al., 2015; Method 3 according to Essick et al., 2003) and through a novel tool for image analysis, in which the whole tongue was analyzed and mapped. This approach will provide an anatomically oriented tongue coordinate system, taking into account specific subject tongue shape, defining a density map of detections related to chemosensory perception (e.g. PROP responsiveness and tactile acuity) and cross-population differences among subjects.

Overall, all the counting approach applied correlated to each other. All the methods provided clear discrimination, in terms of FPD, among PROP taster status groups (supertasters, medium-tasters, and non-tasters), albeit in different ways. Methods 1 and 2 highlighted differences between supertasters and the other two groups, while Method 3 allowed better discrimination between non-tasters and taster subjects. Moreover, the visual analysis of tongue pictures provided an evaluation of the size and distribution of fungiform papillae, defining a specific ethnicity mapping of the whole tongue, which could get an insight into the interplay among aspects related to differences in chemosensory perception among populations.

Sonication has been used extensively in the food industry with defoaming and cavitation the most common applications. However, the applied frequencies for these applications are commonly within the ultrasound range. Hence, in this study, audible frequencies were applied to three different brands of sparkling water (distinct in carbon dioxide sources) to assess consumer acceptability. Sonication was applied to the three brands using five different frequencies (20, 30, 45, 55, and 75 Hz) for one minute each in the same order using two woofers. A sensory session (N=30) was conducted the same day as sonication to assess consumer acceptability of fizzing sound when opening the bottle, bubble size and ascending velocity from videos of pouring, taste, mouthfeel and overall liking using a 15-point scale and our Bio-sensory application. Additionally, emotions were assessed using a face-scale from sad (1=negative) to happy (100=positive) and check-all-that-apply (CATA) using terms from EsSense profile®. Quality/chemical data such as total dissolved solids (TDS), electric conductance and pH were obtained. Acceptability and face-scale data were analysed using ANOVA and least significant differences as post-hoc test (α=0.05). Emotions from CATA with frequency >20% were analysed using the Cochran Q test and pairwise analysis based on McNemar’s test. For the three samples, the acceptability and face-scale scores of fizzing sound, bubbles and overall liking increased with the sonication treatment with the differences being most pronounced for the samples with lower pH (4.4-4.5), electric conductance (100-102 uS/cm) and TDS (47-48 ppm). Results from CATA showed that there were significant differences (p<0.05) between samples for emotions such as “happy” and “pleased” but not for “calm”. None of the negative emotions was selected by >20% of the participants. The application of audible sound to sparkling water may potentially be used as a method to modify bubble characteristics and improve consumer acceptability.

Consumer psychology research suggests information framing affects liking and product assessment. Levin (1988) found participants rated ground beef labeled 75% lean (positive framing) as better tasting/higher quality than the same beef labeled 25% fat (negative framing). Whether the same is true for fluid milk is unknown. US milk labels are typically negatively framed – e.g., 1% or 2% fat versus 99% or 98% fat-free. Here, we ask whether negative framing affects consumers’ perception of milk. We created realistic images of mock cartons where information framing differed: words only (whole, reduced fat, low-fat, skim); negatively framed (3.5, 2, 1, and 0.5%), and positively framed (96.5, 98, 99, 99.5% fat-free). Participants (n=289) were randomized to one of three information conditions. They rated 4 fat levels within their assigned condition for expected taste, sensory qualities (expected creaminess, aftertaste, etc.), and healthfulness. The largest differences were observed at the highest fat levels: consumers expected negatively framed whole milk (3.5%) to be significantly better tasting, creamier, and fattier than positively framed milk (96.5% fat free). Notably, full fat milk without any numeric value (“whole milk”) was expected to be fattier and creamier than either positively or negatively framed whole milk. As hypothesized, positively framed whole milk was perceived to be healthier, and predicted to cause less weight gain than negatively framed whole milk. Our results extend previous data regarding information framing to include affective, sensory, and health aspects of fluid milk. These data suggest milk might be effectively marketed to different consumer segments by tailoring information framing on the label. Specifically, products where creaminess drives purchase intent should display labels with verbal (non-numeric) or negatively framed information, whereas products targeted for health-consciousness should use positively framed information. In-person testing is underway to assess whether information framing influences perception of milk tasted under controlled laboratory conditions.

This study investigated how the addition of particles or fat to common foods (quark) can be used to perceptually mask negative texture perceptions (grittiness). Cellulose beads were added as model particles (1.5% w/w; average size: 263 μm) to quark (0% fat) to induce grittiness. Two particle types were used: granola pieces and model peach gel pieces. Fat concentration of quark was also varied (4 and 8 % w/w). The results show that addition of cellulose beads to quark significantly increased grittiness and dryness, while creaminess and liking significantly decreased. When granola pieces were added to quark containing cellulose beads, the decrease in liking was prevented, although quarks were still perceived as gritty. Granola increased liking relative to both the homogeneous and cellulose beads containing quarks. We suggest that the presence of granola pieces might have focused attention of consumers to positive, more dominant sensations (i.e. crunchiness). Hence, product liking increased, although consumers could still perceive grittiness when they performed an analytical sensory evaluation. In contrast to the granola pieces, the addition of model peach gel pieces to quark containing cellulose beads did not prevent a decline in liking nor did it suppress grittiness. No differences in liking were found between the homogeneous low-fat quark without cellulose beads and the full-fat quark with cellulose beads probably due to fat lubrication properties. Full-fat quarks with microparticles were more liked than the low-fat quarks containing cellulose beads. We conclude that addition of particles such as crunchy granola pieces or fat can be used as strategies to shift consumers attention towards positive sensations leading to an increase of liking while negative sensations (grittiness) caused by structural heterogeneities (cellulose beads) are still sensed. This approach could be used to mask undesired sensations in high protein foods.

The addition of condiments to food is known to affect oral processing behavior, eating rate and acceptance. Although they are a key ingredient in many different culinary traditions, few studies investigated their effects on sensory perception and, in particular, their interaction with carrier foods, which might be crucial to control food acceptance.

The aim of this study was to investigate the interaction/interplay of mayonnaise properties (fat content, viscosity) with carrier properties (hardness of bread and potatoes) by the simultaneous in-vivo real-time analysis of aroma release and perception. Dynamic perception of lemon intensity (Time-Intensity) and in-vivo aroma release of two lemon aroma compounds (limonene, citral) were assessed by 14 trained subjects in triplicate for three mayonnaises consumed alone and in combination with bread and potato of different hardness.  

Both mayonnaise fat content and viscosity influence perception and aroma release. Different dynamic release patterns are observed for limonene and citral due to differences in polarity and volatility.  Addition of carrier foods (bread, potato) decreases lemon perception intensity of all mayonnaises while, in some cases, it increases the in-nose concentrations. Harder bread decreases lemon intensity to a larger extent than softer bread, whereas only small effects of potato hardness on lemon intensity were observed. The in-vivo release of limonene and citral also depended on the type of mayonnaise. Results are discussed in view of a combination of different mechanisms, including physicochemical (mayonnaise absorbance by carrier, lipid-amylose complexes, bolus partition coefficients), physiological (chewing time and saliva amount) and cognitive effects (presence of one food distracts attention from others).

Both dynamic perception and in vivo aroma release of condiments are affected by condiment properties in a complex interplay with carrier food type and properties. The proposed in-vivo methods allow the dissecting of their complex interaction also in the case of real food.

Bitterness is classically considered an undesirable attribute in food and beverage products. However, commercial success of bitter beer styles, like IPAs, indicates bitterness may be a desirable attribute for some consumers. Beyond taste, beer selection is driven by myriad factors, including price, availability, branding, and personality. Here, liking for lager and two pale ales and self-reported measures of intake were collected, along with intensity ratings and personality measures – Sensation Seeking (AISS), Sensitivity to Punishment and Reward (SPSRQ), and Food Involvement (FIS) – to determine if personality traits influence pale ale intake and liking. Further, we hypothesized bitterness ratings from pale ale consumers would be positively correlated with pale ale intake. Under laboratory conditions, beer consumers (n=109) rated liking and intensity of 3 beers, and the intensity of two bitter stimuli – quinine sulfate and the hop extract Tetralone® – in water; they also completed intake and personality questionnaires. As expected, liking of the two pale ales showed strong relationships with self-reported intake (r=0.53 and 0.52; p’s <0.001). Conversely, evidence of a relationship between liking and intake of lager beers was much weaker (r=0.18, p=0.06). In women, Sensation Seeking was strongly correlated with pale ale intake (r=0.48, p<0.001) and weakly correlated with FIS (r=0.26, p=0.05). Similar relationships were not observed in men. Other personality factors did not show relationships with intake, regardless of gender. Bitterness from beers did not correlate with intake; however, bitterness from the quinine solution was weakly associated with pale ale intake (r=+0.20, p=0.04). These data indicate liking and intake of pale ales is related to Sensation Seeking, but in gender specific fashion, suggesting other factors may be more salient for men. Also, these data suggest that contrary to findings in other bitter food and beverage products, the high bitterness found in pale ales may be desirable for some consumers.

Several studies have been performed on the relation between texture and food liking, but relatively little is known about the sensitivity to perceive texture characteristics by different people.

The aim of this study was to measure people sensory sensitivity to hardness and develop a method to cluster people according to their sensitivity. Eight formulations of jellies were prepared by mixing orange juice, sugar and agar-agar, in different concentrations, in order to obtain different levels of hardness. 

First, ranking test with trained judges (n=14), and mechanical measurements by means of a texture analyser, were performed on nine formulations in order to select only four formulations that were significantly different one from each other. Next, 187 consumers evaluated the hardness intensity by using a GLM scale, and the liking by using a LAM scale, of the four selected formulations. 

Both ranking test and mechanical results showed that samples with 3, 5, 7 and 9% of agar-agar significantly varied in terms of hardness. Then, those samples were evaluated by consumers. The trend of the hardness intensity for each consumer was calculated and a linear equation was measured as well. People were then clustered based on both the angular coefficient and R squared value into three groups (highly sensitive, average sensitive, lowly sensitive). Results showed a significant difference between the three groups in terms of perceived hardness. Different hardness sensitivity did not seem to affect liking scores; in general consumer liking decreased as jellies hardness increased. No significant relationships were found among hardness sensitivity and age, whereas a significant trend was observed with gender: males were more sensitive than females. Our preliminary results suggest that using real food to measure texture sensitivity is a good way to proceed. Also, other variables, such as physiological and/or psychological traits, can be investigated as well. 

Considering the abundance of food products of mainly comparable quality in today’s supermarkets, producers have resorted to conspicuous packaging to make their products “speak” to consumers. Numerous studies have shown that packaging cues such as images, colors, and claims can influence consumers’ expectations and experience of food products. One cue that is often used but has been neglected in research so far is cuteness. 

As in some languages, like English and German, the concept of cuteness is closely linked to that of sweetness (e.g., the words “cute” and “sweet” are sometimes used interchangeably), we assumed that cute images on packages of food products would activate both of these mental concepts, cuteness and sweetness, subsequently influencing ratings of (expected) sweetness and sugar content. To test our hypotheses, we conducted two online (studies 1 and 2) and one lab experiment (study 3) for different food products. 

In study 1 we could show that yoghurt with a cute (vs. neutral) image on the package was expected to taste sweeter. It was also much more often perceived as a child product, so we included the factor target group in study 2, conducting a 2 (cuteness: cute vs. neutral) x 2 (target group: children vs. adults) experiment with a different product (smoothie). In line with our assumptions, cute (vs.) neutral smoothies were expected to contain more sugar, and kids (vs. adult) smoothies were assumed to taste sweeter. In study 3 we could extend our findings to the actual tasting experience: Cookies with cute (vs.) neutral packaging were rated as tasting sweeter.

With our findings, we not only extend current knowledge on the effects of (implicit) packaging cues and target group labeling, but also might have detected a simple tool for reducing the sugar content of food products while keeping the tasting experience the same.

Sensory sensitivity plays a pivotal role in food preference and choice. In contrast to taste and odor, less is known about how trigeminal sensitivity is affected by consumption habits and consumer characteristics. The aim of this study was to determine how detection thresholds and perception of sparkling sensations of carbonated mineral water is influenced by familiarity with carbonated beverages and consumer characteristics. One hundred subjects (58% females, 24.9±3.9 yrs) differing in sparkling water consumption behaviour (non-consumers (never), moderate consumers (once a month), frequent consumers (>1-2 times a week) participated. Sparkling sensation detection thresholds were measured using the standard ASTM method of best estimate threshold (BET). Seven 3-alternative forced choice tests were performed using the ascending staircase method with CO₂ concentrations ranging from 0.05 to 1.49 g/L. Intensity of sparkling sensation and liking of five sparkling waters (CO₂ ranging from 0.30 to 5.96 g/L) were assessed using LAM and GLM scales, respectively. To characterize consumers, consumption frequency of sparkling beverages, PROP status, demographic information, health interest, eating behaviour and sensitivity to punishment and reward were determined.  Average detection threshold of sparkling sensation (BET) was 0.39 g/L. Detection thresholds were not influenced by frequency of consumption of sparkling water. Detection thresholds were not related to PROP taster status and psychological consumer variables. Liking and sparkling intensity were significantly affected by frequency of consumption. Non consumers liked sparkling water significantly more than moderate or frequent consumers, probably because mainly for cost reasons they did not consume sparkling water. Sparkling sensation was perceived significantly more intensive by non-consumers compared to moderate- and frequent consumers. We conclude that detection threshold for sparkling sensations are not affected by consumption behaviour of sparkling beverages and might be innate. Frequency of consumption influenced liking and intensity of sparkling sensation, probably because the perception was influenced by expectations.

Consumer growing interest in less sweet products is driven by both health considerations and taste preferences. Consumers are not only moving to less sweet alternatives in response to the worldwide drive towards sugar reduction but also because they often find current products too sweet.

Our “Beyond Sweetness” approach aims at making classic high sweetness optional by designing entirely new less sweet food and beverage products which deliver a great taste, without using any sweeteners.

First, our proprietary sensory holistic method, combined with standard quantitative profiling (QFP^TM), enabled us to screen flavour solutions. We selected the ones providing the most enhanced and balanced overall sensory experience in sugar-reduced strawberry and peach/passion yogurts and in orange carbonated soft-drink. 

Each of the final concepts (ready-to-eat and drink samples supported by paper concepts describing the samples’ benefits) was then tested with 200 targeted consumers, either in Germany or in the Netherlands. Consumers rated the paper concepts’ appeal, their overall liking of the samples and other specific attributes. 

With overall liking scores of 7 and 7.1 on a 9-point scale, the two yogurt concepts achieved action standards of classic full sugar yogurts from the German market, even though they were less sweet.  

[77%-78%] of the consumers found the paper concepts appealing and [67%-72%] found the samples’ sweetness level “just about right”. Similar successful results were obtained for our beverage concept in the Netherlands. 

The food & beverage industry has traditionally tried to replicate the high sweetness of classic products in sugar-reduced alternatives. This time belongs to the past. Consumers are now expecting new low-sweetness products that provide a full sensory experience with less sugar. Our study opens perspectives on how to answer this demand with fully satisfying products. 

Matching new product’s attributes with consumer preferences is not easy, especially for food and beverages where the attributes can be both intrinsic (i.e. taste and aroma) and extrinsic (i.e. price). In this study, we compare two econometric approaches for measuring consumer preferences for extrinsic and intrinsic attributes, in the context of designing a new flavoured wine. First, a series of prototypes were developed by experts. Then, consumers’ acceptance of aroma and flavour were measured, and finally, a stated preference survey was applied to measure preferences for extrinsic attributes and price sensitivity. The whole process was performed in Chile (n=122) and in the UK (n=121), with the Chilean dataset integrating both the tasting and stated preference stages. Different forms of Integrated Choice and Latent Variable (ICLV) models were used in the analysis, and we were able to separate the positive effect of price (i.e. as a cue of quality) during the first purchase, from its negative effect due to consumers’ budget constraints. We also controlled for socio-demographics and personality characteristics to inform later marketing efforts.

We found that both Chilean and British consumers strongly discriminate between the different flavours offered, and while most preferred the unaltered wine, clusters of consumers liked different added flavours. The positive effect of price was significant in both samples, indicating that consumers effectively use price as a cue of quality, limiting the appeal of low prices, and suggesting a higher launch price for the product. Both samples were characterized by large heterogeneity in preferences, which could not be explained only by sociodemographic variables.

We were also able to test interactions between intrinsic and extrinsic attributes. However, the significance of these interactions was hindered by the high heterogeneity in preferences, requiring detailed segmentation efforts.

This study attempts to develop a new sensory evaluation method based on the emotion-color association with the eye-tracking tool to detect assessors’ implicit emotions during food consumption experience. The research aims in particular at understanding more the role of emotions on the intention-behavior gap in organic food consumption throughout studying the assessors’ implicit emotions towards organic and conventional food. 

The study was divided into two parts. First, building a new color-scale based on emotion-color association using an eye-tracker and a self-report questionnaire (SRQ). Three hundred fifty-five participants participate in this part of the study (325 in the SRQ, and 30 in the eye-tracking test). The results showed that people tend to express their evoked positive emotions by choosing mostly the light colors among a set of dark and light colors which was being displayed on the screen, and favor to choose dark color to reveal their evoked negative emotions.

In the second stage, a sensory evaluation (SE) and a cognitive survey were conducted to detect the emotion role on the intention-behavior gap. During the SE, the emotions were measured using (i) the developed color-scale with eye-tracking technique and (ii) a verbal emotion questionnaire. The SE consisted of taste, smell, vision and touch tests using both organic and conventional food samples from the same type (ie. orange juice). 

The results showed a clear gap between the participants’ declared emotions in the cognitive survey and their detected emotions during the SE. Moreover, our study demonstrated a consistency between the results of the verbal emotion questionnaire and the new color-scale method.  This consistency may refer to the capability of the developed scale as a nonintrusive method that avoids deliberate action and obtains prompt responses to rapidly detect the implicit emotions in a sensory evaluation for a better understanding of the consumer’s behavior.

The Authenticity-test was introduced as a test for finding very small differences between products. Product reformulation contexts appear especially apt for this type of testing. Very small differences that may escape traditional sensory tests have been shown to surface in an authenticity test in several papers. The test relies on psychological processes by means of telling consumers a story designed to make them keen to find a difference, and thus priming them, without revealing the true nature of the product differences. According to the literature, it appears to work well when it concerns products that consumers are particularly involved with. The present study aimed to investigate the effect of product involvement, type of priming information and subject characteristics.

To investigate the effect of product involvement, two types of products were chosen: milk chocolate and soy sauce. The results from the authenticity test were compared with that of a same-difference test with a sureness scale. This same-difference test showed differences between the chocolates and not between the soy sauce samples. The authenticity test did show some effects between the different soy sauce samples. 

To study the effect of the information, positively and negatively framed instructions concerning the sustainability/fairness of the products’ production were given. The negatively framed instructions appear to result in larger differences in the authenticity test.

A product involvement scale, and a scale probing environmental values that consumers hold showed unclear relationships to the results of the tests.

Overall the authenticity test does show a higher sensitivity for small differences, the mechanisms responsible for this increased sensitivity seem to require additional study.

For successful reformulation, it is critical to know sensory difference between original and reformulated products and how such difference changes consumer preference. Comparing to the traditional analytical tests focusing on measuring product sensory difference, affective discrimination tests based on hedonic state of mind has recently been suggested as more ecologically valid test methods to study consumer product discrimination and preference. In addition, consumers’ sensory quality criteria could be influenced by brand information and product concept. Thus, it is required to develop affective sensory test considering brand familiarity to obtain realistic and valid consumers’ response to product changes. In previous study (Park, 2018), the reminder-preference test method that used combination of A-Not A with Reminder (A-Not AR) and 2-AC preference test with the reference-priming by showing TV commercial reflecting product concept and providing brand image has been proposed. This new consumer test method was proved to be more sensitive than the difference-preference test using same-different tests. The objective of this study was to further investigate the performance of reminder-preference test. Lemon-lime-flavored carbonated drink was used as a reference with two types of reformulated samples. Female young adults (N=288) were randomly divided into three groups and performed one of the three tests: A-Not AR test; reminder-preference test; 2-AC preference test. A-Not A test and reminder-preference test were performed with the reference-priming procedure to stabilize consumers’ evaluative criteria, but 2-AC preference test was conducted in blind preference tests. Results computed in d’ indicated that there was no difference in sensory discrimination sensitivity between A-Not AR and reminder-preference test, while the preference sensitivity was higher for reminder-preference than 2-AC preference test. These results suggest that reminder-preference test method taking account for marketing effects could be used as efficient consumer test methods for measuring discrimination and preference at once without cognitive process confusion.

Consumer testing in lab is efficient and practical approach that can control extraneous factors that should be controlled. However, controlled consumer test environments which are different from the real world can also affect the consumer perception and preference of products. Choice experiments with eye-tracking and sensory acceptance tests for multiple products are such consumer measurements which are mostly conducted in lab testing settings. They are generally studied separately, although from consumers’ natural behaviour point of view, choice and consumption (tasting) contexts can hardly be dissociated for food products. Therefore, in this study, to improve the validity of such consumer measurements in lab, a methodology using combined consumer behaviour measures with sensory acceptance tests is investigated with different test orders and instructions. The objectives were to examine two aspects: 1) if consumers’ structure of product preference would be affected by consumption experience and/or expectation and 2) if a choice experiment can act as a cognitive warm-up evoking contexts and have effects on sensory acceptance. To test these, 300 consumers were randomly assigned to three different groups to perform a sensory tests for 6 plain yogurt samples as well as a discrete choice experiment(DCE) with eye-tracking for studying preference structure of yogurt package variables (varying in image, probiotics claim, taste description, and nutritional information): Group 1- DCE performed after sensory tests; Groups II & III – sensory test performed after DCE. Additionally a reversed hidden demand characteristic instruction was used for Group III. Among three groups, DCE and eye-tracking results were more dominantly affected by nutritional information in Group I, while the importance of taste description was increased in Group 3. Results indicated that both consumption experience and expectation affected the preference structure on yogurt package variables but these effects were not strong enough to influence sensory liking of plain yogurt samples.

Improving the context of Central Location Tests is seen as a way to resolve the dilemma between the need to control the hedonic evaluation of products and the will to make evaluation conditions more natural and more predictive of reality. In this line of thinking, we experimented whether we could improve the context of routine hedonic tests conducted in sensory booths by using free selection of video clips to be watched during product evaluation. We designed a window interface displaying a selection of sixteen short video sequences on various topics such as sports, gardening, traveling and do-it-yourself. These video sequences were carefully chosen to be comparable and not to convey strong emotions.

In order to test the added value of this approach, six hundred and forty French consumers were invited to evaluate two brands of crackers and two brands of apple juice. They were split into four groups, each evaluating the products under different conditions: 1/ standard booth with hedonic question only, 2/ standard booth with hedonic question and JAR scales, 3/ video watching with hedonic question only, 4/ video watching with hedonic question and JAR scales. The tests took place in different sensory labs located in different regions of France. Product order presentation and testing conditions were fully balanced.

Results show that watching videos led to a deeper engagement in the test and to larger quantities of sample consumed during the test. Using videos to provide elements of contexts also affected the sensitivity of the hedonic response to the presence of JAR scales. However, the direct influence of context on liking scores depended on the product type. Overall, this type of setting was cheap and easy to implement. It could be used to improve the robustness of routine sensory hedonic tests when time and budget constraints are high.

Trained sensory panel evaluations often take place on one or two sips of a beverage, however evaluations over multiple sips would provide closer insights into consumer consumption experiences. This work aimed to investigate the relative merits of traditional descriptive profiling, over single and multiple sips, alongside temporal techniques including Temporal Check-All-That-Apply (TCATA) and Temporal Dominance of sensation (TDS) using a model milkshake.

Six milkshakes varying in fat, sweetener and thickener content were evaluated. Nine panellists developed a lexicon of descriptors (sweet, vanilla, creamy flavour, creamy mouthfeel, thick, mouthcoating, astringent and liquorice) and were trained in Quantitative Descriptive Analysis, TCATA and TDS. Panellists rated the 1^st and 8^th sips (15mL) for overall attribute intensities, and all sips of each milkshake using TCATA and TDS on Compusense© Cloud. Sample intensity differences were analysed using two-way ANOVA (R Version 1.1.453), attribute citation proportions and difference curves (TCATA), and dominance rates and difference curves (TDS) were obtained using Compusense© Cloud.

Rating attribute intensity emphasised significant differences in thickness, mouthcoating and liquorice at the 1^st versus 8^th sip, highlighting the need to evaluate multiple intakes of products to obtain sensory information relevant to consumption experiences. TCATA also differentiated the milkshakes and showed similar differences over sips.   However, it also enabled the timing within sips at which attributes were most cited to be discovered. TDS added to the story in emphasising the attributes dominating the sensory experience, information not obtainable from the other two methods.

This work highlights the complementarity, rather than interchangeability, of using descriptive analysis, TCATA and TDS to obtain indepth product profiles. It also emphasised the need to evaluate products over multiple intakes to obtain closer insights into consumer experiences. When working with expert panels, combining these methods over multiple intakes will provide a deeper insight into a consumer’s product consumption experience.

The process of food consumer choice is complex and one of the instruments that contribute to this understanding is the Food Choice Questionnaire (FCQ), composed by 36 items and nine dimensions. The original FCQ is in English and, although it had already been translated to Portuguese, a validity evidence analysis of the instrument for the Brazilian context is still missing. Also, it was considered relevant to identity if the FCQ dimensions are perceived differently among Brazilians varying their social economic status (SES). In this context, the objective of the present study was to obtain evidences of validity of the Food Choice Questionnaire (FCQ) applied in the Brazilian context of industrialized food choice and to analyze possible SES (age and sex) differences among consumers. To do so, an online questionnaire was applied with Brazilian consumers (N=317) and data were analyzed using exploratory factor analysis (EFA) and analysis of variance (ANOVA). The results of the EFA, related to the Brazilian choice of industrialized foods according to the FCQ items, converged in four factors, named as Health, Humor, Value and Ethics. The ANOVA, based on the importance attributed by consumers to each new factor, showed that younger people are less concerned about Health and Ethics than the two older groups, attributing less importance to the impact of food on their health and on the planet. For sex, women are more concerned about Humor, which includes issues as stress reduction and less time spent on cooking. The work findings contribute to the research area by identifying evidences validity of the FCQ’s for Brazil with four factors instead of nine. In addition, it contributes managerially by presenting the most important dimensions for the Brazilian consumer according to their age or sex, allowing a better positioning of industrialized food products.

People prefer symmetrical over asymmetrical plating presentations (Velasco et al., 2016a), and preference for symmetrical compositions may be influenced by context (Leder et al., 2018). Here, we evaluated whether restaurant context (high vs. low end) would influence consumers’ aesthetic evaluations of food plating varying in symmetry. We hypothesized that asymmetrical compositions would be more aesthetically pleasing in a fine dining context given that they would signal a certain level of rarity and novelty (i.e., asymmetry is less common), relative to more regular dining contexts. We also evaluated whether plating symmetry would influence people’s approach and avoidance evaluations in the aforesaid contexts. Whilst symmetry is usually preferred over asymmetry, its relationship with approach/avoidance motivation is not fully understood (Velasco et al., 2016b). 

We conducted a 2 x 3 mixed design with dining context (fine, regular dining) as between-participant factor and plating symmetry (symmetrical, asymmetrical left and right) as within-participant factor. Participants (n= 223) were told either that a high-end or regular restaurant was selecting new dishes for their menu. After, they were presented with images of ten dishes, in their symmetrical, asymmetrical right and left versions (30 in total), in random order. They were asked to evaluate each plate in the Aesthetic Pleasure in Design Scale (Blijlevens et al., 2017) and approach and avoidance bipolar scales (Velasco et al., 2016b). Results revealed a significant main effect of plating on the participants’ aesthetic evaluations (Q = 30.85, p < .001) of, and approach and avoidance associations with, the dishes (Q = 22.62, p < .001). Symmetrical plates were more aesthetically pleasing, and associated more strongly with approach concepts, than their asymmetrical counterparts. No effect of dining context, nor the interaction between plating and dining context, were observed. The results are discussed in light of the literature on consumers’ evaluations of aesthetic plating.

Truffle is a prestigious icon of French gastronomy. Its aroma variability is huge. It could be explained by climatic parameters, nature of the soil, genetics… Further, two truffles from the same species picked closed to each other can have completely different aromas. Therefore, truffle is a challenging model for relating aroma to complexity. The paper presents a methodology developed for that purpose and applied to large samples of Burgundy truffles.

Two complementary approaches were combined: a classical descriptive profile of a large set of truffles, and measurements of their complexity. For this purpose, a questionnaire of perceived complexity, which had been developed for wine (Schlich et al., 2015), was adapted to truffle. It consists of eight items using continuous scales anchored with pictures.

Sixteen panelists were trained during eight sessions. Truffles were evaluated by olfaction only, since pre-trials showed that the olfactory data were more powerful than the gustatory ones. In autumn 2017 (three sessions), the panelists carried out the aroma profile (including 14 descriptors) of 36 Burgundy truffles. In autumn 2018 (six sessions), they carried out in the same way the aroma profile (including 15 descriptors) of 38 other Burgundy truffles, and they also scored the intensity of the 8 items of complexity. No replication of the measures was performed because of the constraints related to the product (small amounts, preservation constraints of the fresh truffles).

The results of the aroma profiles highlighted three or four main clusters of truffles, with a similar structure between 2017 and 2018. The complexity data also enabled to categorize the truffles picked in 2018 into three or four clusters. Finally, the link between the complexity data and the aroma profile has been studied to understand which aroma descriptors can explain the different dimensions of complexity in Burgundy truffles.

Seo et al. (2010) used an eye-tracking system and photographic slides to demonstrate that “odors enhance visual attention to congruent objects”. The present study supposes that a target-congruent odor can guide visual attention also in a field study at the point of sale.

The area of interest (AOI) was a stand-up display with different Christmas cookies (German lebkuchen, traditional spiced Christmas biscuits etc.). Two devices emitted a typical ambient Christmas fragrance close to the display in the test condition. They were switched off in the control condition (no odor). n=80 shoppers with mobile eye-tracking glasses took part in the experiment within three days at a German drugstore.

The odor-congruent stand-up display was positioned in the center of the shop. Participants were recruited at the entrance and they wore the glasses during their whole stay having enough time to look around.

The results reveal that the shoppers stayed significantly longer when it smelled like Christmas (F (1, 72) = 7.272, p=.009). Additionally more participants looked at the AOI by trend when being exposed to the scent compared to control (84% vs 64%, Pearson Chi-Square 2-sided: p=.065). And those shoppers who saw the display looked significantly longer at the AOI (duration) in the scent condition (F (1, 54) = 5.375, p= .024 2-sided). But the odor did neither affect their number of eye fixations nor the number of purchased products from the display significantly.

The results partially support the findings of Seo et al. who measured total number and time of eye fixations at a monitor. Our POS study supports the increased odor-evoked glance duration (enhances the chance of conscious product perception) but not the number of fixations (indicates the AOI’s attraction). We attribute this difference to the high-stimulus environment of a drugstore compared to a lab.

In consumer product testing, Just About Right (JAR) diagnostics are often included to provide guidance for product development. The JAR ratings are regularly analyzed using Penalty Analysis to identify the attributes negatively impacting consumer acceptance. Many JAR attributes (>10) are often included in order to be as comprehensive as possible. Yet several challenges have been observed from the aspiration to be all encompassing:  

1. Consumers may be asked to rate attributes that are not important to them, making the ballot unnecessarily long
   
2. Penalty Analysis may not provide clear direction for product development
3. If the product is disliked, there can be a negative halo effect on the attributes, resulting in many attributes with large penalties
4. The JAR ratings can be polarizing (similar skews of ‘too weak’ or ‘too strong’) resulting in unclear direction for improvement

In an effort to provide options to overcome these challenges, P&K Research conducted research among adults to explore three JAR survey methods as potential alternatives or enhancements to the traditional method. The three methods, used in combination with JAR-type questions, are:  (1) Kano, (2) Select & Rate, and (c) Check-All-That-Apply (CATA). We have compared and contrasted the results of these methods, with the goal of addressing three key questions: (1) what is the impact of the method on overall liking, (2) what is the impact on JAR ratings, (3) What is the effect on consumer satisfaction?

We found that all three alternative methods uncover insights not revealed with the Traditional method. Of the three, the CATA option is the easiest and most satisfying/engaging task and therefore may also be easier for younger demographics, especially children ages 6-12. Therefore, we are extending our findings to investigate whether one or more of these methods can improve the product development guidance obtained from younger consumers.

Creating a beverage product that is both refreshing and sessionable is an art. A sessionable beverage is one that consumers do not tire of and can continue drinking over a period of time (both within a session and over multiple sessions). In the context of beverages, refreshment is key to establishing sessionability. 

This paper focuses on case studies where TDS (Temporal Dominance of Sensations) has been used to measure sessionability for a commercial purpose. When combined with consumer hedonic perceptual data and descriptive trained panel data, the technique provides a deeper level of insight into the perceived sessionability and refreshing nature of products. 

The TDS technique, a dynamic evaluation, has been extended over the consumption of a full bottle of liquid, to understand how a series of perceived events change over time to provide a closer representation of the consumer experience.

Two case studies covering iced tea and beer categories will be presented outlining TDS evaluation by an orientated sensory panels (n=15-20) followed by Trained Panel descriptive profiling (n=15) and large scale consumer blind and branded evaluations (n=150-n=240). The TDS curves have been compared to benchmark/market relevant products providing a relative measure of taste dominance via sensory curves and data combined to identify the key characteristics of a sessionable liquid.

The findings show that the consumption experience differs considerably across liquids. The results demonstrate that refreshing, sessionable liquids satiate thirst and are not overpowering on any one attribute thus enabling consumers to continue drinking the glass or bottle. Typically beverages with lower top notes, increasing base notes and a drop off in aftertaste deliver this. 

This information has been used to guide and optimise product design to achieve competitive advantage in highly competitive markets by creating liquids that deliver more pleasurable consumer experiences.

The aim of this study was to examine how cross-modal congruence of odour and image valence modulates both neural and perceptual responses to food and non-food odours. Prior research has established that multisensory integration is a fundamental aspect of perception of complex stimuli such as food or wine. A key modulator being the cross-modal congruence of stimulus perceptual characteristics. EEG may provide a unique measure of multisensory integration since it reflects oscillatory neural activity involved in feature binding and integration. Recent research also provides evidence that time-frequency methods can reduce limitations associated with time-locking EEG to odorant stimulation and provide a measure of odour valence, the primary perceptual dimension in olfaction. 

To achieve this, 64 channel EEG was acquired while 32 participants rated the pleasantness and intensity of simultaneously presented pairs of affective images (IAPS) and odorants (isopropyl disulfide, vanillin, valeric acid, linalool, eucalyptol and methyl salicylate) diluted in propylene glycol and matched for intensity. For each trial, image and odour presentation was synchronised using a computer-controlled constant-flow air-dilution olfactometer (Lorig, 2000). Odour valence was defined according to each participant’s pleasantness ratings and EEG time-frequency analysis synchronised to the inspiratory peak following each self-initiated trial. 

The results showed a significant effect of cross-modal congruence where pleasant odours were rated as significantly less pleasant when paired with unpleasant images, however food and non-food odours did not differ significantly. Odours also induced significantly increased induced EEG power for the 3-6Hz and 10-18Hz ranges relative to a control (air) although cross-modal congruence did not modulate EEG power. Pleasant food odours did show increased EEG power relative to unpleasant and non-food odours. These results are discussed in terms of the correspondence between EEG and affective measures and their relevance for future sensory neuroscientific research in the food and wine industries.

Determining the causes of aromas in complex mixtures, such as wine, is challenging due to the many compound interactions that occur. Current analysis methods provide little guidance regarding compound interactions and wine flavor. We have chosen fuzzy-set Qualitative Comparative Analysis (fsQCA), a new analysis method for this field, to address this problem and determine the necessary and sufficient groups or sets of compounds causing different wine flavors. FsQCA overcomes the inherent problems associated with more traditional or correlation based methods of data analysis associated with relating chemical composition and sensory data. Specifically, most correlation based analysis assumes that the greatest chemical differences equate to the greatest sensory differences and it is well known that very small changes in flavor chemistry can have large impacts to sensory perception. Using fsQCA it is possible to assess very complex causation involving different combinations of causal conditions capable of generating the same outcome.  The focus of fsQCA is on determining the necessary and sufficient factors required for the chosen output, removing unnecessary factors (essentially “noise”) and creating minimal sets of interacting factors. The resulting sets can then be used to build equations that much more successfully model complex causality. It overcomes the inherent problems in regression analysis interpreting multiple (more than 2 variable) mutually exclusive interactions which inflate variance while deflating the number of possible coefficients for an outcome. FsQCA can identify the causal patterns differing across sub-sets of factors allowing for a more complex causal sensory analysis. FsQCA was used to determine the causes of fruitiness in white wine. By investigating both the resulting solution sets and wines that had high consistency within each solution set it was possible to show the different combinations of compounds that cause tropical fruit, citrus, peach, pear and apricot aromas in white wine.  

Tastants are chemical substances that stimulate the gustation and deliver distinctive sensations. Specific facial reactions are expressed by the exposure to basic tastes of food products when the sensory perceptions are induced via taste receptors. The objective of this study was to measure the autonomous nervous system responses to basic tastes of different chocolate products, and identify the correlations between conscious (self-reported) and unconscious (biometric) responses. Panelists (N=45) were served with five different chocolate samples prepared with caffeine, salt, citric acid, sugar, and monosodium glutamate for generating five basic tastes (bitter, salty, sour, sweet and umami). An integrated camera system coupled with a tablet-PC using Android® OS containing a BioSensory application was employed to capture infrared images, videos and sensory responses. Inputs from this application were used to determine skin temperature (ST), facial expressions (FE) using Facereader^™ and heart rate (HR). Overall liking and basic tastes intensities using a 15-point scale, and emotions elicited during consumption (using check-all-that-apply) of chocolate were evaluated. The most liked sample was the sweet chocolate (9.01), while the least liked was the salty chocolate (3.61). There was a significant difference for liking (P<0.05) but no significant differences for HR (P=0.75) and ST (P=0.27). Principal component analysis (PCA) explained 77% of data variability and sweet chocolate was negatively correlated to angry-FE, and salty chocolate was positively correlated to sad-FE. Liking and angry-FE were negatively correlated to saltiness and sweetness, respectively. Positive emotional terms were clustered with the sweet sample in the correspondence analysis. Liking was positively correlated with the positive terms: “delighted”, “good”, and “enjoyment”. The self-reported conscious responses, facial expressions and emotional terms varied between chocolates with different tastes. Findings of this study can be used to determine acceptability to basic tastes of foods based on conscious, unconscious and emotional responses.

Texture and flavor are crucial for fat-free yogurt acceptance and consumer pleasure. Taking into account the dynamic dimension of perception is essential to understand texture-flavor interactions occurring in complex foods and achieve desirable sensory characteristics for consumers. The aim of this work is to characterize the modifications of texture perception  obtained with functional Whey Protein Aggregates (WPA), and the resulting changes in flavor perception occurring during mastication of fat-free strawberry yogurts. 

Trials were made according to an experimental design with two factors each with three levels. Yogurts were enriched with different concentrations of Whey Protein Isolate (WPI) or functional WPA. Two trained panels (n=15) performed either Quantitative Descriptive Analysis (QDA) or Temporal Dominance of Sensations (TDS) on the same products. TDS methodology had to be adapted to meet the requirements of soft food products, such as yogurts, that do not require chewing.  As a consequence, texture and flavor modalities were evaluated separately, with a multi-intake approach. 

The discussion will focus on the insights provided by TDS to study texture and flavor modifications in fat-free strawberry yogurts. TDS results will be compared with those obtained in QDA and related to instrumental characterization. Regarding texture, high consensus was present between panelists from TDS and QDA. Sensory trajectories built from TDS showed that the sequence of texture descriptors differed between yogurts. Regarding flavor perception, the consensus between TDS and QDA was lower, but the sensory trajectories evidenced some differences mainly in the beginning of consumption.

These findings confirmed the complementarity of TDS with other sensory methodologies, not only for texture, but also regarding flavor perception. TDS provides new elements to understand the links between texture and flavor perception in mouth. An approach combining conventional and dynamic profiling methodologies enables an efficient formulation process of healthy products with desirable organoleptic qualities.

Environmental and disposal cost pressures plus increasing societal recognition of food waste is encouraging food scientists and manufacturers to re-purpose processing residues as human food ingredients. The acceptance of residue ingredients and motivations for consuming them is still untested.

To examine these issues a consumer acceptance test was undertaken. Panelists (n=231, 55% female, ages 18-70)  were presented with three whole wheat breads exhibiting a 0%, 5%, or 10% substitution of dried tomato pomace powder (DTPP). Once consumers completed sensory questions including flavor, texture, sweetness and salt level, they were presented with one of four information sets. The control set included columns for each bread with ingredients listed, DTPP% if used and a simple definition of DTPP. For the 3 other information sets a message about DTPP sustainability, nutrition or both was included for the DTPP breads. After reading the information purchase intent towards each of the three breads was asked on a 5-pt scale at 4 prices. Fractional logit was used to analyze purchase intent modeled as a function of messages, overall liking and price.

Examination of the marginal effects of these variables on purchase intent showed that the strongest influences were overall liking and price, but both messages had significant positive influences on purchase intent. The consumers’ level of health interest was critical to the influence of the nutrition message on purchase intent. The nutrition message affected those who were very interested in their health.

Consumers appear to be open to the utilization of at least this one processing residue in a product they would purchase given their liking for the product and the price. Products that provide nutritional benefits could be marketed to the many consumers interested in their health

It is known that consumers’ quality perception and acceptability of a product is based both on the intrinsic properties and on the extrinsic characteristics, linked with label information (Fernqvist & Ekelund, 2014). In recent years, there has been a rapidly growing interest in these external characteristics, especially those sustainability-related. Furthermore, their effect on consumer acceptability is found to vary depending on consumer consciousness to the information given (Endrizzi et al., 2015).

Here we present the results of a preliminary study, which aim to explore a screening tool able to segment consumers according to their attitudes towards sustainability in order to be used in testing acceptability of food products of animal origin.

The 15-item Welsh screening tool for sustainability (Poortinga & Darnton, 2016), was conveniently translated in Italian and then submitted to 79 consumers who rated their degree of importance, agreement and concern on a 9-point scale depending on the response option expected by each statement. Few self-reported food behaviours were also included in the questionnaire to cover the food sustainability domain (not present in the Welsh questionnaire) in terms of food diet (omnivorous, flexitarian or vegetarian/vegan), the percentage of weekly food waste, and that of organic and zero food miles products weekly purchased. Willingness to pay more for an organic, attentive to animal welfare, environmental friendly or mountain pasture product was also recorded.

A combined approach of hierarchical and k-means clustering analysis identified three consumer segments (Pragmatists 42%, Sustainability-oriented 39% and Unattached 19%) that relate differently to personal value dimensions, views on sustainability and sustainable living, perception on climate change and energy security, living place attachment, self-reported food behaviours and distinct gender composition. 

These preliminary results highlight that the associations between the screening tool and self-reported food-related behaviours support the validity of consumer segmentation for the Italian sample.

Current food consumption habits will need to change, especially those of Western consumers. The level of meat consumption is unsustainable, and a recent study estimate a necessary reduction of 90% of the current intake. Insects are a promising alternative to existing protein sources, however, previous literature has emphasised the initial level of disgust displayed towards insects as a food option. The overall aim of this paper is to understand the attitude of consumers towards eating insects, also termed entomophagy, in order to outline the barriers that prevent adoption and provide insights in order to overcome these. 

The data was collected through an online questionnaire and a representative sample of the Danish consumers was reached (n=975). Several concepts from the literature was measured: food neophobia, disgust, social norms, and intentions. In addition, a new attitude scale was used, that specifically measures the attitude towards entomophagy. A discrete choice experiment was also incorporated into the questionnaire. Using Latent Gold a segmentation analysis based on the choice experiment was conducted. The influences of intention was analysed using structural equation modelling (SEM) in SPSS AMOS. 

Preliminary results of the choice experiment indicate that different segments of consumers of entomophagy exists, and that different segments are interested in different types of insects. Younger consumers and males are more positive towards entomophagy in general and the insect options in the choice experiment. Preliminary results of the SEM analysis indicate that the intention to eat insects is not, as previous studies suggest, only driven by the level of disgust, but instead is driven by the interest in entomophagy. This interest is important, as it will be a key factor in overcoming the barrier of disgust and turning insects into a delicacy in the Western world.

Pesto sauce is becoming more and more popular in the international food market. The most typical pesto is based on tomatoes and basil but new variants emerge. Spices added to pesto can positively affect the sensory image of this type of products among consumers. It is interesting to answer the following questions: How added spices and salt affect changes in the profile of various pesto? What kind of changes in sensory characteristics decide about positive hedonic effect? Do spices affect time-course of the emotion?

The aim of the study was to identify differences in the sensory profile, consumer acceptability and emotional reactions of consumers regarding zucchini pesto with various spices. The study consisted of four main parts: 1) Profiling of identity/intensity changes (QDP), 2) assessment of the sensory and emotional characteristics (CATA questionnaire), 3) evaluation of hedonic changes (9-point scale), 4) Recording of emotional reactions of consumers (FaceReader). The sensory characteristics of pesto was performed twice by nine expert assessors. Forty consumers participated in hedonic research and twenty respondents took part in the FaceReader measurements.

Zucchini pesto with the addition of various spices (cinnamon, ginger, mint and thyme) on three levels (0, 0.04 and 0.08%), without and with salt addition (0, 0.5%) differed in sensory characteristics. Spices (regardless of their type) have reduced the intensity of vegetable odour and flavour and zucchini flavour in pesto. The similarities and differences in the sensory quality of pesto were clearly dependent on the addition of salt. The CATA profile in sensory, hedonic and emotional categories as well as changes in duration of emotional impressions depended on the type of pesto and the spices added. The emotional reaction of consumers identified as neutral was the most experienced impression. Emotion like happy was most noticeable in pesto with cinnamon and ginger. 

According to the WHO, health problems caused by an augmented consumption of fast food, have been increasing in Latin America at the time companies marketing have also; therefore, the purpose of this study is to observe which visual elements are most notorious in non- movement announcements and if these affect the customers perception.

Methodology: Selection of the six most well-known companies of fast food of 5 Latin-American countries; Election of three advertisements each and their respective elements to analyze; Determination of the visual route and the elements that got more attention within Eye Tracker. The result includes: sequence and average fixations of the interest areas; With the results from second stage, it was designed five hamburger ads under the own-brand 'Rapiburguer' with the same background color, images, and typography, but different sizes and positions; Design and application of an online survey which evaluates -Saltiness -Sweetness - Fatty - Quality - Healthiness -Willingness to pay. At the end the participant specifies his nationality; Kruskal-Wallis for statistical analysis.

Preliminary Results: Eye tracker result showed that descriptive text gets more fixations and is usually seen after the main food picture (the second with highest fixation); When the main food is in the superior sector, the willingness to pay decreases. If it is located on the center, it increases the quality perception approximately in 20%. In addition, the perception of quality is not directly related with willingness to pay. Additionally, Fatty attribute is not necessarily opposed to healthiness perception.

The research demonstrated that there are positive relations between ads design and consumer perception, and as there is a "preferential visual processing for images of foods that have a higher-fat and higher-carbohydrate content" (Harrar, 2011), this should be considered in government policies, company's marketing and customers conscience in the way they must adopt a responsible role.

Over the last decades, rates in childhood obesity have been on the rise but rates differ amongst countries and even within countries. To illustrate, in the South of Italy there is a higher percentage of overweight and obese children than in the North of Italy. The increasing intake of energy dense snacks is one of the factors contributing to childhood overweight. As young children get their snacks mainly from their caregivers, which are often the mothers, the snack choices of the mothers in the household setting are critical. The aim of this study is to explore whether there are differences in snack choices and choice considerations between mothers from the North and the South of Italy.

We conducted semi-structured in-depth interviews with 20 mothers from both the North and the South of Italy to investigate differences in snack giving and considerations between the two regions. Mothers had at least one child between 2 and 7 years. Questions concerned type of snacks provided, considerations to provide snacks, and value conflicts experienced while providing snacks.

Mothers were also characterized for their body mass index and that of their children, their eating behaviour as well as their orientations towards health and hedonic characteristics of foods. Results showed differences in type of snacks provided by mothers from the North and South of Italy. Mothers from the North seemed to value the healthiness of the snacks more compared to mothers of the South, who valued more the preference of their children. Key highlights of this study will be presented and discussed during the conference.

Salt-curing of cod is an ancient storage method.  Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. The export of fully salted fish products is among the most valuable export products from Iceland. Most of the exported salt-cured fish goes to countries such as Spain, Portugal, Italy, Greece and France, but in these countries, salt cured cod has an extensive tradition as a luxury product. The production method differs by the culture or market, and salting methods may vary from pickling, salting or brine injection followed by brining. The final salt cured product contains about 20% of salt, but before consumption the fish is desalted to about 1 % salt concentration. The sensory profile of the final desalted product depends on the salt-curing method and how it is desalted afterwards. Where consumption of desalted cod has an extensive tradition, the characteristic sensory attributes are a key factor. This works describes a collaborative study of researchers, chefs and producers of salt-cured cod. Different production methods of salt-cured cod (Gadus morhua), considered traditional in different markets in S-Europe were defined and in continuation, different products of desalted cod were compared and analysed with descriptive sensory analysis by a trained sensory panel.

Oat-based foods are generally regarded as healthy and tasty, and oat products are traditional and commonly used in many European countries. Oat β-glucan has authorized health claims in EU which further promotes the use of oat-based foods. However, a large proportion of oats is still used as feed. There are increasing interests to export oats and oat products from Northern Europe to growing markets such as China. However, oat products may have bitter and rancid flavors which may decrease the interest to use oats especially in consumers who are not used to them. Additionally, the high concentration of highly viscous β-glucan in oats can decrease the textural and sensory quality of the products.  

Consumer acceptance of commercial Finnish oat products was studied using online questionnaire in Finland with Finnish and foreign, especially Chinese, respondents (n=383). The respondents to questionnaire were grouped based on information gained from the background survey to study possible differences in the sensory perceptions of oat products depending on the consumers’ motivational and cultural factors. Key sensory characteristics contributing to pleasantness of the oat products was studied and Check-All-That-Apply method in controlled sensory laboratory conditions in University of Turku in Finland (participant from the online questionnaire, organized in two sets: n=65 and 9 products, 73 and 8 products) and at Jiangnan University in Wuxi, China (n=103, 10 products). 

Among Finnish participants, oat products associated as crispy, sweet and roasted had more pleasant flavor and texture than musty, sticky and slimy products. Chinese participants preferred similar samples with same attributes as the Finnish; however, the least liked products among the Chinese were different in comparison to the Finnish. The country of origin of the consumers has an impact on the perception of oat products, which should be considered when developing new oat-based foods for different populations.

Dry-aged beef is a niche, high-value product, produced by hanging bone-in beef under defined chiller and humidity conditions. Little is known about consumer response to dry aged sheepmeat (DASM).  Meat Standards Australia (MSA) is an internationally recognised consumer-lead eating quality assurance system, MSA protocols were used to investigate effects of ageing method (dry vs wet, stored in vacuum bag) and time of ageing on consumer eating quality scores for loin and topside (leg) cuts. 540 consumers participated in 9 sensory sessions. Demographic data was collected from all; each consumer tasted seven samples of meat, the first a common presumed mid-quality “link” with the remaining six randomised using Latin square to assign treatments. Consumers scored samples for tenderness, juiciness, like flavour and overall liking by marking on 100-mm lines (score range=0–100) anchored with words very tough/dry to very tender/juicy, dislike to like extremely for flavour/overall. Data was analysed for treatment and demographic effects. The loin was consistently scored higher than the topside for all sensory attributes (P<0.001 for all).  Consumers gave higher scores for tenderness and flavour liking to long-aged (8-weeks) compared to short aged (2-weeks) loin (P<0.05, P =0.060 respectively).  British/European heritage consumers preferred DASM over wet aged product (63.96 vs 56.61 for, British; 68.36 vs 60.88, for European) but this was not evident for Australian, Asian or “other” groups (heritage x ageing method; P<0.001). British/Europeans also tended towards higher flavour liking scores for DASM and this again was not evident for other heritage consumers (P=0.08)). These results highlight the importance of consumer background and cultural differences when investigating product attributes in consumer studies. Also, MSA's standardised protocols, combining sensory testing and collection of demographic data have demonstrated potential for identification of new market/consumer opportunities for DASM.

Introduction: Cross-cultural research becomes increasingly more relevant within sensory and consumer science, and several studies suggest that distinct cultural differences exist in the way we perceive food. The main purpose of this study was to explore key drivers of Food reward when comparing Danish and Chinese consumers; this on the basis that the constructs of Food reward are expected to vary with consumers’ cultural background. 

Methods: Central-location studies were carried out, one in China (n=53), one in Denmark (n=48) with 18-25 year-olds. Subjective sensations (Hunger, Satiety, Energized, Relaxation, Concentration, Sleepiness, Overall-, Physical-, Mental wellbeing, Desire-to-eat, Sweet/Salty/Fatty desire, In need of food, Satisfaction) and Food reward were measured every ½hour for 3hours after consumption of a breakfast meal. Food reward was defined as pleasure in terms of ‘food joy’ experienced after consumption. Partial Least Squares regression (PLSR), with Food reward as response variable (Y-data), and subjective sensations as predictors (X-data), was applied to model the variance of Food reward. 

Results: The associations between subjective sensations and their influence on Food reward showed both similarities and differences between Denmark and China. Variables driving Food reward for Chinese consumers included Satisfaction, Mental-, Physical-, Overall wellbeing, Energized, Relaxation, and Concentration, whereas variables driving Food reward for Danish consumers were Satisfaction, Mental-, Physical-, Overall wellbeing, Satiety, Hunger, Desire to eat, and In need of food. 

Discussion: Different dimensions of subjective sensations influence consumer’s Food reward perception, dependent on cultural background. The results clearly show significant differences in the association of sensations and how they influence Food reward in China and in Denmark indicating that Chinese and Danish consumers experience food in some similar but also in very different ways thus showing distinct subtleties in the cultural constructs of Food reward. These results bring new scientific knowledge and relevance for food industry. 

Feeding time is one of the most important bonding moments between the pet owner and his pet, and the odor of pet food plays a crucial role for the pet owner’s experience during meal time. Individual differences in food preferences are drawing attention, as many studies show that it is critical to consider segmentation when looking at consumer preferences.

This study assessed individual differences in pet owners’ response to kibble odors. 289 dog owners and 294 cat owners from France, United States and La Réunion evaluated the odor of 9 flavored kibbles manufactured using different chicken flavours. Questionnaires included odor liking and emotional response of pet owners to the odor of cat and dog kibbles. A descriptive sensory evaluation of all flavored kibbles was conducted with an expert panel using Petscript^®. ANOVA, PCA and clustering were used to understand the sensory and emotions space of these pet foods.

Significant differences were observed in owners’ response to pet food odors. Dog and cat owners were clustered into respectively 3 and 4 different groups, depending on their appreciation or rejection of specific odor notes. For example, dog owners from cluster 1 rejected the odor ‘coffee’, that triggered ‘disgusted’ and ‘guilty’ emotions. Dog owners from cluster 3 appreciated the notes ‘herbs’ and ‘spicy’ that made them feel ‘enthusiastic’ and ‘joyful’. Differences in owners’ response to the odor of dry food could not be fully explained by environmental or demographic data. Other factors such as owner personality, and relationship to his pet could also play a role in the owner’s experience related to the odor of dry food. 

The results of this study could help pet food manufacturers in designing pet foods either with odors that please the majority of pet owners, or to target particular groups of individuals using specific flavors.

The present study aimed to understand the drivers of liking for dried fruit chips varying in texture characteristics within a cross-cultural context. A total of 14 pear and apple with various textural properties (i.e. puffy, crispy, jelly-like) were selected. Korean (N=58) and Chinese (N=58) consumers residing in Korea were recruited based on their fruit chips consumption and were asked to evaluate all 14 samples. American consumers (N=56) evaluated the same samples except one. During the first session, the consumers were asked to rate the degree of (dis)liking for each sample. During the second session, they were asked to perform a projective mapping with the same samples based on their (dis)liking and to describe the reasons for (dis)liking for each sample groups by ultra-flash profile. The data was analyzed by multivariate analysis of variance using general linear model and multiple factor analysis. Overall, 1st and 2nd factors explained 45.5%, 44.0%, and 40.8% of variances for Chinese, Korean, and US data, respectively. All three consumer groups arranged the samples based on the textural characteristics rather than the fruit type, although they generally gave higher scores to apple than pear chips. All consumers also disliked samples with soft/jelly-like texture regardless of fruit types. Some cross-cultural differences were also observed. Korean consumers tended to like pear over apple chips for puff texture samples produced by freeze drying. Chinese liked fruit chips that are crispy or puffy regardless of fruit type. For American consumers, crispness was one of the key drivers of liking; when crispy they preferred apple over pear chips.

Export of a traditional food to overseas market often faces neophobic responses from foreign consumers. Because context in which food is presented influences perception and liking of a food, provision of an appropriate context may increase positive emotional responses and therefore producing more favorable hedonic reactions to an unfamiliar ethnic food. This study was conducted to investigate whether a context influences Chinese consumers’ liking for and emotional responses to Korean ethnic foods differing familiarity. Two Korean foods, Tteokbokki (rice cake braised in spicy sauce; well-known to Chinese consumers) and Japchae (glass noodle stir-fried with vegetables; less known to Chinese consumers) were presented to 156 Chinese consumers in one of the three contexts; the contexts highlighting its convenience (n=52), and ethnicity (n=52), and no context (control; n=52). Acceptance test and rate-all-that-apply test on emotional attributes were conducted before and after tasting samples. The results were analyzed using analysis of variance followed by Duncan’s multiple range test and paired t-test. Sample significantly influenced overall liking but context and tasting didn’t. Consumers liked Tteokbokki more than Japchae. Context, tasting, sample, and interaction between context and tasting significantly influenced the emotional response. The convenience and ethnicity contexts decreased unique and warm, but the convenience context increased homey and strange. Tteokbokki elicited stronger appealing and tempting than Japchae. Tasting reduced curious and interested, but increased friendly. Tasting decreased curious and tempting when the contexts are provided, but had no effect on the emotions in the control. Tasting decreased worried and adventurous only in the presence of ethnic context. It was hypothesized that more positive emotional responses would be derived from the convenience and the ethnicity contexts than from the control, but such tendency was not found. The contexts may create expectation, and emotional responses may be dependent on whether expectation was met by actual performance.

Coffee is among the fastest growing categories within the drinks industry. With a rising consumption and increasingly sophisticated and differentiated products appearing on the market, such as cold brew and nitro coffee, it is essential to understand consumer perceptions and taste preferences. 

In this context, Takasago initiated consumer research studies to gain understanding of coffee consumption, as well as country-specific product and flavour preferences. 

Study flow was as follows: in the first phase, Takasago leveraged BeEper® (Behavior, Emotions, Perception) insight panels in five European countries –  Spain, the United Kingdom, France, Italy and Germany – to carry out in depth conversation with consumers around numerous topics. Emotions and imagery around coffee, together with coffee consumption patterns, preferences on strength and formats, and possible flavour combinations were gathered and discussed with participants. It appeared clearly how differences in culture directly impact coffee consumption habits. 

The second phase encompassed a quantitative study on 400 consumers in Switzerland. Switzerland was chosen because of the high penetration of ready to drink coffee, and for the particular cultural situation blending German, Italian and French features. The survey revolved around coffee consumption habits, taste preferences and reactions to Takasago´s concepts. This phase allowed us to validate phase one´s findings and to elaborate a corresponding coffee mind-set segmentation, generating at the same time additional product ideas through the use of Gameboard™ methodology, interacting with consumers with gamification techniques.

Food preferences play a major role in food choices and consequent dietary habits. It is known that foods are associated to emotions and positive emotions are frequently associated to preference and intake, whereas negative emotions result in rejection. However, one food item is associated to certain emotions by some persons and to different emotions by others. 

Another factor known to influence food preferences is sensory perception. Also, in this case, variations among individuals exist in the way they perceive the sensory characteristics of a food. Taste, aroma and texture sensitivity can be a factor influencing sensory ratings and consequently preferences.

Based on the thought that different factors affect food preferences, why not to study them together?

We did perform a study aimed at evaluating: 1) how emotions, individuals’’ psychological characteristics, food sensory evaluation and taste sensitivity affect the hedonic value and preference of foods; 2) and how these several aspects are inter-related.

 Cheese is a product with marked characteristics, with a variety of products with different sensory characteristics. This is a type of product that dichotomize individuals: some love it and some hate it. Moreover, for the same individual, one type of cheese can be associated with pleasure and another type totally rejected. For these reasons, cheese was the product choose for this study.

231 individuals participated in this study. Five different types of cheese were given and, for each of them, each person was asked to point the intensity with which each emotion was perceived, and with which each sensory parameter. Moreover, for each cheese, individuals rated hedonics. Besides this, individuals were subjected to taste sensitivity tests and answered two questionnaires: 1) one for food nomophobia; 2) another for psychological profile.

The results from this study will be presented and detailed discussed.

Grape pomace is a by-product of winemaking, basically composed of seeds and skins. This pomace is considered a rich source of bioactive compounds, especially dietary fiber and polyphenols, and has also been suggested as a new salt substitute for its sapid properties. This work has the objective to develop sensory acceptable recipes with low salt content through the incorporation of selected grape extracts. 

Extracts of grape pomace (from red, red ecological and white grapes) were characterized and  incorporated into three food matrices (tomato sauce, chicken broth and white sauce). Descriptive classic sensory analysis (QDA®) joint with a consumer study with Check-All-That-Apply" questions (CATA) and Just-About-Right scales (JAR) has been carried out. In addition, consumers were asked about its general acceptance, and the total polyphenol content (Folin-Ciocalteau method) and phenolic composition (UPLC-MS) of the extracts were determined to investigate possible correlations between sensory perception and extracts phenolic composition and profile.

In the descriptive analysis, the extracts behaved similarly in the three matrices, although with a different spectrum of sensations according to their different phenolic content, significantly higher in the red grape extracts. The three extracts gave a characteristic flavor, aroma and color "to wine" that were suitable in the tomato sauce and broth matrices. Regarding their acceptability by consumers, tomato sauce and broth were those that present a greater acceptability compared to the dairy matrix. The most cited attributes were associated with positive sensations such as “new”, “healthy” and “colorful”. This is one of the first studies of the bibliography in which it is proposed to investigate the sensorial qualities and acceptance by consumers of a salt substitute as a preliminary phase to a human intervention study, in which these foods can provide an improvement in the risk factors of hypertension and glycemic control.

White bread is still among the preferred bread type for Romanian consumers with a consumption yield of 90kg/head/year according to Eurostat data. However, in the last years there was an increasing trend in the consumption of whole grain bread and bread made with flour of other origin then wheat. The present study was performed at USAMV Cluj-Napoca, Laboratory of Sensory Analysis of Foods with the purpose to identify which of the sensory characteristics of the bread were most appreciated by the inhabitants of this town. Six different white bread types available on supermarket were used for the test. A total of 121 consumers (n=121, age 18-65 years old) participated in the present study. All participants filled in a survey about their bread consumption habits and preferences, and then received three samples randomly for sensory analysis. Firstly, the consumers evaluated on 9 point hedonic scale the overall appreciation of the sample. Secondly, the consumers evaluated on 5 point JAR scale attributes of texture and taste the texture of the crust (thinness and crispiness), the texture of the bread crumb (density and moist) and the taste of the bread (sweet, sour, salty). Finally, the Best-Worst (BWS) scale was used. Data were interpreted using Microsoft Office and Consumer Check Software. ANOVA did not reveal any significant differences between the hedonic or JAR scores of the samples. However, the PCA test showed that there were four consumers segments with different preferences: 1) bread with dense crumb and salty taste; 2) sour taste, moist crumb, thin crust; 3) sweet taste, moist crumb, crunchy crust; 4) thick crust and dry crumb. The interesting fact was that the sample which recorded the lowest hedonic score (6.17±1.63) was the preferred one in BWS. The option of comparison the samples in BWS provide extra data to the evaluators.

Romania is the third honey producer in Europe, and among the lowest in consumption (below 0,5 kg/head/year) according to Eurostat data. Acacia honey is the preferred monofloral honey type in Romania, due to its shining appearance and non-crystallized state. However, other honey types with richer composition in polyphenols than acacia are available on the market – like rape, tillia, sunflower or honeydew. The purpose of this study was to evaluate if a label with sensory description of honey would create the opportunity to the consumers to be more aware of the sensory characteristics of the honey be more receptive in accepting any honey type which they never tasted before. Two questionnaires were prepared and delivered to consumers (n=150) and beekeepers (n=50). The first questionnaire included items about honey labelling and examples of sensory description of most important Romanian monofloral honey types (acacia, rape, tillia, sunflower and honeydew honey) and the second focused on a CATA test with sensory descriptors for honey. Both surveys included socio-demographic characteristics (gender, age, education, profession, residence) needed for interpretation of data. The conclusion of the first questionnaire was that all beekeepers and 97% of the consumers considered useful a sensory descriptive label for honey. The sensory descriptive labels of each honey were scored above 4 on Likert 5 pt. scale for each selected honey. The results from CATA confirm the sensory descriptors proposed in the first questionnaire, however some descriptive terms for tillia honey should be reconsidered. Sensory labels are available on the market for wine and coffee. This study proved the high economic and social potential of a sensory descriptive for honey.

Introduction:

There is a trend from parents to choose the infant formula milk with lighter taste in China, as sucrose and artificial flavor is believed to be unhealthy to babies. However, can babies accept the lighter taste infant formula milk especially when they already adapt to the stronger taste?

The paper is to introduce a methodology to evaluate babies’ sensory acceptance. At the same time, moms’ reaction and babies’ respond toward a new infant formula milk was explored. 

Methodology:

A 14-day HUT was conducted in Shanghai, China, by interviewing 200 pairs of moms and babies (aged from 6 months to 36 months). Both current infant formula milk and the lighter taste infant formula milk were placed at their homes. 

Online questionnaire was applied via mobile phone. Moms were required to answer the questionnaire every day during the HUT. Babies’ feeding amount; feeding speed, feeding behavior were required to be recorded. Moms were required to judge babies’ overall acceptance towards current and lighter taste IMF, based on babies’ behavior. 

Some usage and behavior were monitored including moms’ method of milk transfer, babies' feeding volume and frequency. 

Results:

Baby’s acceptance: No baby refused lighter taste IMF at 1^st time drinking. Babies accept lighter taste IMF very well during 12 days usage, with a high score of overall acceptance (6.46/7, 7=fully accept). Besides, milk volume is as normal as current for almost all users.

At 1^st time lighter taste IMF drinking, Stage 3 babies are more easily to accept the new flavor than younger babies of stage 2. 

Transferring method: Mixing of lighter taste IMF with current IMF (71%) is mainstream for moms while 29% moms let babies drink lighter taste IMF directly.

Stage 2 moms prefer to mix milk rather than drink directly compared to stage 3 moms.

Food choice is one of the most common human behaviours along with drinking and eating, and is influenced by different intrinsic and extrinsic factors (Köster 2009). There are many changes associated with ageing which affect food choices and food-related life of older adults. The aim of this study was to investigate the factors affecting food choice of adults older than 55 years who live in the community, since nutrition and diet are major determinants of successful ageing (Rowe and Khan 1998). A mixed methods approach was used to investigate these factors. Food choice questionnaire (FCQ) provided quantitative data from 81 respondents (54 women) who live in the Munster area in Ireland. Six respondents (4 women) pooled from those who had already completed the questionnaires and were interviewed using semi-structured interviews. This pragmatic paradigm helped to describe the complex process of food choice which is expressed in food shopping, food preparation and food intake. It was found that current life situation affects the food-related behaviour of the participants, but past experiences and mainly childhood also impact significantly on the current food choices. Participants face many dilemmas when choosing products, where they’d have to weigh their beliefs against the financial circumstances or the sensory appeal of the products. These findings offer important information for new product development by the food industry and education opportunities, in order to enable older adults to choose food that keeps them healthy and happy.

Millennials are the demographic group who reached adulthood around the turn of the 21st century. Because of globalization, millennials have changed their alcoholic drinking patterns. Due to this change wine consumption has decreased in the Spanish young population during the last years. The objective of the study was to determine which aspects influence wine consumption of this population cohort.

Twelve red wines were evaluated blind in terms of hedonic and emotional response (15 emotional categories) by 95 millennial consumers (60% female and 40% male). Three main consumers’ factors were studied: Wine Involvement (WI), Personality (P) and Gender (G). Consumers were segmented into 3 clusters according to their scores for Wine Involvement Scale: 1) lower WI group (n = 31, range: 33-75); 2) medium WI group (n = 31, range: 76-101); and 3) higher WI group (n = 33, range: 102–138). Regarding the personality, consumers were grouped in four segments according to their personality traits by Big Five Inventory (BFI). A four-way ANOVA followed by Tukey’s HSD test was carried out using liking and emotional responses as a dependent variables, and wine, WI, P and G as independent variables.

Differences among wines were found on liking and four emotional categories. Factors WI, P and G had a significant effect on liking and emotional response. Wine Involvement showed an effect on 11, Personality on 12, and Gender on 14 emotional categories. Factors such as Wine Involvement, Personality and Gender had an influence on liking and emotional response evoked by red wines on millennials. To reach strategically the interest of young consumers and switch their preferences in the alcoholic drink category towards red wine, wine industry might consider those factors. More studies should consider other demographics groups to follow-up the wine market trend.

In most countries, surgical castration is still performed to eliminate boar taint, an off-odour present in pork from non-castrated or entire male pigs. However, alternatives are sought in the light of animal welfare as this method is painful. One alternative is immunocastration, which enables the production of male pigs without boar taint and without surgical castration by applying a 2-shot anti-GnRH vaccine. Immunocastrated male pigs show more efficient growth, because of increased muscle and lower fat deposition compared to surgical castrated pigs, resulting in lower intramuscular fat content and consequently may result in slightly tougher pork. In this study, we evaluated the effect of a low and a high energy diet both in barrows and immunocatrated male pigs (n=30 per treatment group). All samples were evaluated by 6 experts for frying odour and flavour, pig odour and flavour, boar taint odour and flavour, acidness, tenderness, juiciness and overall tastiness. Consumers evaluated the effect of diet (low vs. high energy content) in a preference test organized per sex (barrows vs. immunocatrates). In each of 30 sessions, 3 consumers evaluated two pairs - a pair of barrows and a pair of immunocatrates – and indicated their preference based on their visual expectations and after tasting, followed by scoring their liking of each sample. Based on the preliminary results of the experts with 10 animals per treatment group, the overall tastiness score was higher for barrows compared to immunocastrated male pigs (p=0.034)  and tended to be higher for pigs fed a low compared to a high energy diet (P=0.052). Consumers did not have a strong preference for one of the diets, with 53.3% of the consumers preferring high energy diet for the barrows and 51.1% for the immunocastrates.

Further evaluation of the results will further clarify the potential of this feeding strategy on pork quality.

In the U.S. state of Maine,  the percentage of persons aged 65 years or older is 4% higher than the U.S. average, and  94.8% of residents are white. Few Americans follow the Dietary Guidelines for Americans’ recommendation that half of the grain servings be whole grain. Older adults are more likely to avoid whole grains, but the reasons for this avoidance are not well-understood. This pilot study sought to measure the relative importance of appearance versus taste in Maine residents over the age of 60 years. Half-slices of three types of commercial bread (a 100% light-colored whole white wheat bread, a traditional brown-colored 100% whole wheat bread, and a hearty refined bread) were served to 25 consumers. Each sample was rated for appearance, color, aroma, taste, texture and overall liking using a 9-point hedonic scale. Participants were asked which of the bread were whole grain, most expensive, and had the most dietary fiber. The whole-mouth taste intensities of 0.32 M NaCl, 1 mM quinine, and 1M NaCl solutions were rated on a generalized labeled magnitude scale (gLMS). Equal numbers of men and women took part (one did not specify gender); most were aged 60-69. All bread was liked similarly and mean hedonic scores ranged from 6.1 to 7.4. Appearance and color liking were correlated (r = 0.88) but overall liking was correlated with texture (r = 0.73) and taste (r = 0.78). Most consumers identified the brown whole wheat and the non-whole grain bread; only 12 said that the white whole wheat sample was whole grain. The frequency of whole grain consumption was positively associated with belief in whole grain benefits (χ²= 0.0). No taste impairment was found, but gLMS ratings for tastants were higher than those in the 2013-2014 NHANES. Future work will engage a larger, more diverse population.

Children are able to make decisions about what they like and to understand scaling principles, but it is key to use tools and instructions that takes into account their cognitive skills and behaviours. 

The appropriateness of a rating approach using a 7-point hedonic scale and the potential bias induced by the use of facial scale were reported in the literature. 

The aim of the present study was to compare three approaches to measure childrens’ liking using a 7-point hedonic scale: (1) bifurcated scale (step 1: 3-points hedonic liking; step 2: 3- points liking/disliking intensity); (2) extensive introduction prior to product assessment (step 1 : scale building via cards sorting; step 2: warm-up exercise- no tasting); (3) emoji scales (verbal anchors replaced by emoji’s)

Three groups of 80 children aged 6 to 12 years old were invited to a central location in the United States. Each group used one of the three selected techniques to assess two sets of four products chosen to reflect two different sensory contexts: high differentiation (4 vanilla drinks) or low differentiation (4 chocolate cereals).

The comparison focused on three elements: (1) set-up ease (interviewer requirements (incl. briefing and training), session length); (2) childrens’ scale understanding (use of different scale anchors, individual liking range) and (3) discrimination power (overall product discrimination, side noise (position effect, etc.)).

While leading to consistent liking results, advantages and drawbacks for each technique were identified.

‘Bifurcated scale’ appeared to be very user-friendly from observation of children, while the presence of an interviewer is recommended to avoid over-indexing of the neutral anchor. ‘Extended introduction’ allowed creating a real relationship with children, checking their understanding of the scale and increasing both individual and overall discrimination. ‘Emoji’ scale finally showed increased overall discrimination in particular regarding products with lower sensory differentiation.

Profiling of consumer segments is key when introducing a new food product on the market. A cross-sectional online survey was carried out among five different countries: Denmark, Sweden, Lithuania, Poland, and Spain. The target population was defined by adults from 18 to 40 years old. The survey contained questions regarding sociodemographic (country, age, gender, level of education),  type of diet (omnivorous, flexitarian, pescatarian, vegetarian, vegan, other), familiarity with fortified food products (FFP),  attitudes towards FFP (are FFP safe; are FFP healthier, tastier than NFFP),  willingness to purchase FFP, and preference of carriers for fortification (bread/pasta/rice, dairy, plant-based milk, cereals, drinks, snacks, meat, meat substitutes). A total of 754 people responded (mean age 25.7 years, SD 14.1, 64% females, 46% men) and results showed that 80% of participants were willing to purchase fortified products while 19% were not willing to buy fortified food products. Majority of the consumers were omnivorous and flexitarians (80%). Attitudes towards FFP were a positive predictor for willingness to purchase these products. Likelihood of purchasing FFP was lower for Lithuania and Poland for most of the food categories than Denmark, whether in Spain bakery products were more acceptable to carrying fortification (odds=2.24). Moreover, Swedish consumers were in general positive to fortification most of the food groups. Regarding the type of diet, non-meat eaters were more likely to buy meat-substitutes fortified (odds= 5.34) and plant-based beverages fortified (odds=2.27). These findings could set a starting point for further research and for the development of food products.

Introduction

Consumers are curious about wholesome foods to meet their expectations regarding sensory characteristics. The sensory characteristics of staple foods are scrutinized severely compared with non-staple foods. As a staple for many of people in sub-Saharan Africa, sorghum flour is prone to the development of rancidity during storage. Preventing the development of rancidity in sorghum flour is of concern to flour processors, retailers and consumers. This study evaluated the effects of microwave heat treatment of sorghum grains on the sensory characteristics of porridges prepared from various type of sorghum flours stored for up to 6 weeks. 

Methodology

Red, non-tannin sorghum grain was conditioned to 14% moisture and microwave heated (90 kJ/100 g) using a laboratory microwave and then milled in wholegrain or decorticated (refined) flours. The flours were stored (at 50 ºC under UV-light-16 W/cm²) for up to 6 weeks and compared with not microwave-heated controls. A trained descriptive sensory panel evaluated the sensory characteristics of porridges made from the stored flour. 

Results 

The porridges prepared from microwave-treated whole grain flours had significantly lower oily, painty, rancid and fermented (p < 0.05) aroma than the porridges from not microwave heated wholegrain flours. For decorticated grain porridges, rancid aroma significantly reduced and does not differ with flour storage. A rancid aftertaste was perceived in porridge made from whole flour stored in the latter week. The rancid aroma was probably due to the formation of secondary oxidation metabolites such as aldehydes and ketones. The wholegrain sorghum flour was presumably less susceptible to autoxidation due to microwave heat treatment, and thus slows rancidity development during storage. 

Conclusions

Microwaving sorghum grain at 90 kJ/100 g reduce the development of rancidity in stored flour without increasing the susceptibility to oxidation. Porridge sensory scores indicate that microwaving technique can be applied to grains without risking consumer acceptance.

Snack foods are an important part of human life across the world due to their convenience, availability, and sensory qualities. Texture is a critical aspect of snack foods and a lexicon applicable to various processed and unprocessed snack foods (for example crackers, chips, vegetables, yoghurt, etc.) is needed. Food products (n=85) from eight countries were used by a highly trained descriptive panel to develop a texture lexicon for various snack foods experienced in six phases: vision, hand tactile, lip feel, first bite, multiple bites and in throat swallowing.  Texture attributes (n=76), definitions, tasting techniques, and reference products were determined and used to evaluate 50 products.  Native sensory scientists translated that information into Spanish, Mandarin Chinese, and Hindi.  Principal component, K-means cluster and correlation analyses were used for data analysis. In a second phase, sixteen key attributes from the lexicon were given to native language speaking consumers of each of the four languages (including English) to see how they interpreted those texture terms into consumer vocabulary.   The texture a) terms and definitions in the original English and the consumers’ native languages and b) reference products were used as the stimulus to find consumer terms associated with each descriptive texture term.  The results indicated that an overall “texture” term, per se, is meaningless for languages other than English when used on a consumer ballot for testing in some cultures. However, it usually was possible for the consumers to translate the specific descriptive terms into words they would understand as associated with particular attributes. The consumer terms often were not a simple translation of the descriptive word but were other terms that consumers would use to describe a similar perception.  The results will help to understand texture of products, and to understand the difficulty of simply translating descriptive sensory terms to consumer words.

In sensory research, one of the most difficult evaluations is how consumers understand hedonic scales. This is even more complicated when we consider children evaluations. Children have issues when they try to turn into words their sensations. Facing this, our analysis aimed to evaluate some facial scales used in children sensory evaluations through a qualitative research (focus groups) and, after this, validate the most suitable scale in practice through a quantitative research (in sensory laboratories). After the initial analysis - qualitative research, the most adequate scale has been identified and its practical application has been done. We used the selected scale in 100 children aged between 7 and 12 year old, of both gender, in the sensory evaluation of a vitamin artificial flavoured drink widely used in Brazil. In our observation, we observed that facial scales properly translate children sensory perceptions.

Considering the need to protect the skin from the sun radiation, and the vanity of consumers who use makeup in their daily life, there was an opportunity to find the best pantone of colors to formulate sunscreens more suitable to each type of skin.

This study aimed to find the best product for each phototype of skin studied. It was performed a cross study using instrumental analysis (skincolormeter), measuring the skin tone of each consumer and a sensory analysis, with 40 consumers for each skin type, using a structured questionnaire (hedonic scales and intensity), in which the selection of the consumers was based on their self-perception of skin tone added to the anamnesis performed by a dermatologist. Correlating the acceptance and instrumental results, through statistical analysis, it was possible to find an ideal product for each studied phototype.

INTRODUCTION.The taste preference of babies and toddlers cannot be determined using classical analytical sensory methods due to the cognitive stage of development. Other methods are usually used in these cases, such as the collection of the amount consumed by the baby or an interpretation of the baby's facial expression by its parents and a investigator or the measurement of eye movements or facial expressions. Due to the complexity of traditional methods and the difficulty of interpreting the data, the development of the “Babytracker” is intended to establish a new collection method that simplifies data analysis. The result should be a recording system which delivers the analyzed gestures and utterances in a defined protocol for further processing and interpretation.

METHODS.The “Babytracker” (for infants from the 6^th to 16^th week of birth) consists of several sensory systems (video cameras, 3D camera and microphone), a defined recording situation (pram with baby seat and corresponding positioning aid) and a computer system used for recording and evaluation, including appropriate software (Noldus Media Recorder). A defined lighting situation using standard studio lighting should guarantee the quality of the recorded video material and reduce external influences. In addition to the digital data, the reaction of the babies is evaluated separately by the mother during sample collection using a questionnaire.

ANALYSIS (planned).With the software Noldus FaceReader™ an automated emotion recognition and coding on the basis of Facial Action Coding System (FACS) takes place. In addition, manual coding is performed by two FACS-qualified investigators. The recording of the infant's acoustic responses will be correlated with the data obtained from FACS to find any patterns present. As no experience values with semi-automated emotion recognition are yet available for infants, the data from the video and motion analysis are validated with the assessments of the FACS coders respectively the mother.

This research aimed to evaluate sensory acceptance of minas frescal cheese manufactured from buffalo's milk. Methodology: Pasteurized buffalo and cow's milk were used, in these were added calcium chloride, rennet, basil and oregano obtaining the cheeses. Three formulations of fresh minas cheese were developed with 100% cow's milk - formulation 1, 100% buffalo milk - formulation 2 and 50% cow's milk and 50% buffalo milk - formulation 3. The cheeses were evaluated sensorially by non-trained tasters from the Federal University of Pernambuco / Campus Vitória de Santo Antão, applying the Acceptance Test using the nine-point hedonic scale for attributes appearance, aroma, texture, taste and odor. purchase agreement with 120 testers, who signed an informed consent form, as foreseen in the research project approved by the Research Ethics Committee of the Federal University of Pernambuco under the number (CAAE: 93576318.3.0000.5208). Results:Cheese made from buffalo milk plus basil and oregano was well accepted by the evaluators with an acceptance rate of > 80%. There was no significant difference in attributes in the formulations, except for the flavor between formulations 2 and 3. Conclusion: The fresh minas cheese made from buffalo milk was well accepted by the judges, being a product of commercial potential.

The aim of this study was to explore how preschool children can become more confident in their cooking skills and improve their food likings by preparing a seafood dish in the kindergarten. 

25 children, aged four to five years, from three Norwegian kindergartens participated in the study. Nine of the children prepared a seafood dish with home made fish sticks, raw vegetables and mashed potatoes. All children ate the dish. 

The guardians answered a questionnaire with demographic variables and questions about how often the children participated in food related activities. Children answered two questionnaires, one before and one after the meal, about their food likings and perception of their cooking skills. Children also participated in small focus groups.  

Results indicate that the children were more likely to set the table and decide what to have for dinner than chopping, peeling and frying food. Comparing the two groups, it seems like the cook-group liked mashed potatoes, celery and rutabaga better than the other group. 

The cook-group felt more confident in their abilities of chopping vegetables and preparing mashed potatoes, while the others felt less confident. Surprisingly, the no-cook-group felt more confident that they could follow a recipe and measuring and weighing ingredients than those who actually had done this. We believe this indicate unrealistic high confidence in cooking skills. Children who cooked experienced that they needed help to understand how to prepare the dish. In focus groups, most children expressed that it was fun to cook food and they were more likely to eat the food if it was prepared by themselves. 

Kindergartens should teach children skills such as chopping, peeling, boiling and frying food, since they are less likely to do it at home. Cooking food together can be a fun and educational activity to teach children’s cooking skills.

Undernutrition is prevalent in the older adult population. To combat this, there are many nutritional intervention strategies; one popular and clinically effective strategy is the use of Oral Nutritional Supplements (ONS). ONS are typically nutritionally complete beverages which can be prescribed to supplement normal food when nutritional intake is below requirements. However, one key factor limiting consumers’ acceptance of ONS is the flavour. Although other sensory attributes, such as sweetness and mouth-feel, have been investigated in previous research, the contribution of aroma to the flavour perception of ONS has not yet been studied. The current research firstly aimed to characterise the aroma profile of a commonly prescribed ONS by means of a novel Gas-Chromatography Olfactometry technique. Key aroma compounds identified included Diacetyl (butter), Isoamyl acetate (banana), Dimethyl trisulfide (onion) and Methanethiol (cabbage). Some of these aroma compounds were found to originate from the functional ingredients in the ONS such as proteins (data not shown). To further explore differences in olfactory detection between age groups, detection threshold tests were conducted using the ATSM E679 standard. When compared with younger adults (n=25, 18-44 years), Older adults (n=25, 62-80 years) had higher detection thresholds for all aroma compounds and this was significant for Isoamyl acetate and Methanethiol (p=0.02 and p=0.04, respectively). Olfactory impairments were widespread in the older subjects included in this study, and the reduced detection sensitivity was aroma-specific. To conclude, it is likely that older adults’ flavour perception of ONS is influenced by both product factors (e.g. aroma compounds) and consumer factors (e.g. impairments in perception). More research is needed to determine whether specific aroma compounds in ONS impact hedonically on a consumers’ sensory experience. In addition, when developing foods for older adults, it is important to investigate successful compensatory strategies to meet the preferences of consumers with altered flavour perception.

Port wine is considered as the first protected designation of origin (PDO) in the world, established in 1756 and widely consumed and appreciated Worldwide. Although there is considerable information about sensory attributes of Port wine, data on consumers’ conceptualization of Port wine is lacking. The aim of this work was to evaluate such conceptualization, to collect information for improved promotion among consumers. A free-word association approach was applied with a group of 205 adults (above 18 years old) consumers. Individuals were asked to write down the first four words or ideas that came to their minds when thinking about Port wine. Then, they were asked to classify those terms as positive, neutral or negative. Correspondence analysis was used to verify the relationship between the panellists’ sociodemographic characteristics and the terms that emerged during the word association. Different perceptions were detected by age group, education, sex and frequency of consumption of Port wine. Male participants, aged ≥55 years, elicited terms associated with nature, sensory and wine production aspects, whereas female participants associated with culinary preparation, culture, Port wine categories and consumption aspects. Younger adults (18-35 years) associated categories such as social representations, space and time, food product and commercialization, with no differentiation between sex and education level. The cognitive associations of the older group may be related to tradition since in the past men were mostly responsible for the agriculture and production, while women were most of the time at home preparing foods. On the youngest group, it is noticeable the association with space and time as well as the commercialization, probably due to their lifestyle (socialization habits) and the tourism trends, once Porto has been gaining popularity during the last years. These insights may be used as a guideline for Port wine producers.

Acknowledgements: Project 4Cs-Consumer Cross Cultural Context

There are data on nutritional composition of foods dedicated to infants but descriptions of the infant’s diet in terms of energy density (ED) are sparse. Besides, around the age of 1 year, the infant’s diet shifts from foods specifically dedicated to infants to a diet composed of adult foods making this time period of interest. Our objective was to describe the ED of consumed vegetable, the infants’ exposure to dietary ED variability for vegetable-based recipes and whether this was linked to individual characteristics like sex, z-BMI or duration of breastfeeding and the age at the onset of complementary feeding. When their infant was 11 months old, parents completed a 3-month retrospective questionnaire composed of 158 foods among which 22 vegetables. For each food, the parent had to detail the 3 most commonly offered recipes, and should it be the case, the added caloric ingredients (e.g., butter, cheese…). For each recipe, the ED was calculated. The frequency of consumption was also recorded and always taken into account for all analyses conducted in our sample of 40 infants. The mean ED of vegetable-based recipes consumed between 8 and 11 months was 46 ± 16 kcal/100 g. Sixty percent of the vegetable-based recipes contained added caloric ingredients, mainly oil, butter and cream. However, adding caloric ingredients was less likely in manufactured baby-foods. Interestingly, infants exposed to a wide range of ED across the vegetable category between 8 and 11 months of age had a lower z-BMI at 8 and at 11 months. Since the correlation was already significant at 8 months, we can suggest that the infants’ weight status may drive the parental feeding practices: parents of thinner infants may add sometimes caloric ingredients to increase their infant’s energy intake. However, there were no significant links between mean ED and z-BMIs.

It is generally admitted that consumers perceived unhealthy foods as tastier than healthy foods. However, the opposite association was found in French adults (Werle et al., 2013). Moreover, Marty et al. (2018) found that French children liked healthy foods as much as unhealthy foods. However, the link between liking and perceived healthiness in children needs to be further investigated, in particular at the individual level. Thus, our study aims, first at assessing the link between liking and perceived healthiness in children and, second at determining whether this potential link was modified after an intervention promoting pleasure of consuming healthy foods. To do this, mother-child dyads (n=187, 7-11 years) were invited for two sessions (T1 and T2) in which they were asked to choose two food items (among 10) for a mid-afternoon snack. Participants also rated their liking and their perceived healthiness for all items using 5-point scales. After T1, the participants were randomly assigned in an experimental condition in which they received a pleasure-based programme aimed at stimulating the pleasure of eating healthy foods for mid-afternoon snack, or in a control condition in which they received a programme focused on culinary arts. The results indicated that, in the experimental group, the median of the individual correlations between liking and perceived healthiness for the 10 food items was not different from 0 at T1, increased significantly between T1 and T2 and became significantly positive at T2. For the control group, the median correlation was not different from 0 at T1, did not change between T1 and T2 and remains not different from 0 at T2. This study offers a promising alternative to nutrition-focussed interventions, highlighting that a food pleasure intervention could reinforce the link between food liking and perceived healthiness in children.

Yeast is one of the most important factors determining sensory characteristics of distilled spirit. In this study, sensory characteristics of distilled spirits produced by using 7 kinds of yeast isolated from Nuruk and 8 kinds of commercial yeast were evaluated. In addition, volatile compounds of the distilled spirits were analyzed by GC-MS. Nine point scale from very undesirable (1) to desirable (9) was used to evaluate sensory preference of the distilled spirits. The evaluation was carried out by 10 panelists able to distinguish between five basic tastes using 10 sets of a triangle test. Each samples of distilled liquor were diluted by water to adjust alcohol content to 20% (v/v). As a result of the evaluation, average score of sensory preference of isolated yeasts is slightly higher than that of the commercial yeasts. Among the 15 kinds of distilled spirits, the distilled spirit fermented by 88-4 yeast showed the highest value of sensory preference (6.8±1.2). Its sensory character was described as ' fruity' and 'sweet’. The preferences of those of 98-4 (5.6±0.7/light and alcohol) and 172-6 (5.1±0.7/light and mild) showed higher scores than average score. In the case of commercial yeasts, Kagoshima (5.8±1.2/fruity and solvent) displayed the highest value. 

As a result of GC-MS analysis, total 38 kinds of volatile compounds including 27 kinds of esters, 6 kinds of alcohols, acetic acid and 4 kinds of carbonylated compounds were discovered. Noteworthy is that contents of ethyl caprylate and ethyl caprate of the distilled spirit fermented by 88-4 yeast were remarkably higher than those of the other distilled spirits. These two compounds might be related to high score of sensory preference. The 88-4 yeast can be applied to the development of distilled spirit with good flavor and high quality.

This study was conducted to investigate sensory attributes and preferences of various texture modified foods using an enzymatic treatment by elderly people. Two vegetable based texture modified foods using stewed lotus root and burdock were prepared, respectively. Four types of animal-based texture modified foods using grilled beef, boiled down beef, chicken, or squid were prepared, respectively. Texture-modified foods were evaluated with control foods made without enzymatic treatment. A one-to-one interview was used for the sensory evaluation and survey on 127 elderly people (over age 65; male: 21, female: 106) attending senior citizen’s centers in Seoul and Gyeonggi area, South Korea. Majority of respondents prepared the meal themselves (75.6%) and ate a meal alone (59.8%), respectively. The preferred cooking level of elderly foods was “ready to eat (RTE)” (57.5%). In most, they had no problem with chewing-action (87.4%). Among samples, animal-based enzymatically treated samples showed overall higher preferences in appearance and texture/mouthfeel compared to the control samples.

Chinese melamine scandal in 2008 has undermined consumer's confidence and trust in domestic infant formula. Ten years later, it's vital to understand Chinese consumer's trust and purchase intent of domestic infant formula and imported infant formula. Chinese infant formula industry is trying hard to restore consumer's trust while foreign infant formula industry is trying to export more infant formula products to Chinese consumers.

This research was an Internet-based survey with 3,296 mothers from 21 provinces across the country. It used the theory of planned behavior for the design of the infant formula questionnaire. This survey also investigated the Chinese consumer's risk perception of infant formula and what could be an effective channel/way to communicate with consumers.

There are some preliminary finding from this survey for now. Chinese consumers have low confidence in the quality and safety of domestic infant formula, over 60% choose imported products. Mothers’ judgements on safety and quality mainly based on the anti-counterfeit label, the nutritional value, and full-chain traceability. As for which channel is most important: Wechat ranked top 1 in terms of the overall credibility; Infant formula related purchase decisions were mainly influenced by friends, family relatives, and experts In relation to infant formula, mothers’ most trusted information sources are friends and relatives; Wechat friend circles demonstrated the highest impact on mothers’ opinions. The Internet is consumers’ most used channel for food safety related information, traditional media such as TV, newspapers, and magazines were much less used. I will present more interesting results at the conference.

Introduction: Cross-modal interaction is the influence of other modalities (e.g. appearance, aroma, and viscosity) on the perception of one modality e.g. sweetness (Schifferstein & Spence, 2008) and can possibly be used to maintain high sweetness perception in sugar-reduced beverages. How cross-modal interactions influence sweetness perception could potentially depend on different demographic factors, in particular gender and age. The aim was to investigate the effect of aroma and viscosity in particular on sweetness perception in different consumer studies with adolescents

Methods: Elderflower/apple drinks, apple nectar or aqueous samples with varying aroma, colour, viscosity and sugar contents were tested on adolescents and/or young subjects. While tasting the samples, the participants evaluated the intensity of the basic tastes, including sweetness, on 9 point scales as well as liking on 9 point hedonic scales. 

Results: The effect of aroma and thickener agents in the samples on sweetness perception will be presented for different age groups. It appeared that the sweetness perception of older adolescents was more influenced by the effect of added aroma specifically, compared to younger adolescents. Moreover, gender differences were also detected. 

Conclusion: Different age groups of adolescents are more or less susceptible to the addition of aroma in sugar reduced beverages. Hence, this influence of aroma between age groups should be considered important by the beverage industry in their new product innovation processes and marketing.  

Reference: Schifferstein, HNJ, & Spence, C (2008). Multisensory Product Experience. In HNJ Schifferstein & P Hekkert (Eds.), Product Experience (pp. 133–161). Elsevier.

Malnutrition and sarcopenia (muscle wasting) are common issues for older adults and protein fortified products are regularly used to improve nutritional status. Previous research indicates older adults have a greater sensitivity to mouthdrying than younger adults; the extent of this sensitivity and its causes remain uncertain and may influence perception of protein-rich foods.

This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion, in addition to evaluating the influence of both age and saliva flow.

60 healthy male and female volunteers from two age groups (18-30 years and over 65 years; within and between groups design) took part in a single blinded randomised crossover trial involving three study visits. Two different models were used: a liquid model using whey protein beverages (WPB, unheated and heated protein) and a solid model using protein fortified products (biscuits and cakes) together with a control (biscuits and cakes without protein fortification). Unstimulated and stimulated salivary flow rates (mL/min) were measured. Protein fortified products were rated for mouthdrying perception and liking. Saliva samples were collected at time intervals post consumption of WPB to assess mucoadhesion by measuring the protein remaining in expectorated saliva samples using Bradford assay.

The results are being analysed by analysis of variance and multivariate statistical techniques and will be available at the conference. We hypothesise that older adults will have greater adhesion of WPB to the oral cavity, reduced salivary flow rates and increased perception of protein content in products, when compared to younger adults. 

Older adults are proposed to have greater sensitivity to mouthdrying and mucoadhesion from protein fortified products compared to younger adults, suggesting these products cause mouthdrying and mucoahesion in older adults. This work aims to increase acceptance of protein fortified foods for older adults at risk of malnutrition and sarcopenia.

Food products targeted at children have been reported to be energy-dense and high in nutrients associated with obesity and non-communicable diseases. These products are frequently marketed using persuasive elements aimed at creating positive hedonic and emotional associations.The aim of the present study was to evaluate the influence of two interpretative front-of-pack (FOP) nutrition labelling schemes on children’s emotional associations with products targeted at them. A total of 492 children (6-12 years old), recruited from public and private schools in Brazil, participated in the study. They were randomly divided into three groups, each of which evaluated the packages featuring one of three FOP nutrition labelling schemes: guidelines daily amount (GDA) system, traffic light system (TLS) and nutritional warnings. A total of six packages of products targeted at children, frequently consumed in Brazil, were considered: chocolate flavored milk, sandwich cookies, frosted corn flakes, gelatin, yogurt, and corn snack. Children were presented with the images of the packages and images of d three unpackaged products (banana, broccoli and ice cream), in monadic order. They were asked to select all the emoji from a list that described how they would feel eating the product. Data were analyzed using generalized linear models. FOP nutrition labelling significantly affected the frequency of use 5 of the 16 emoji. In general, the inclusion of interpretive schemes caused a reduction in the frequency of use of emoji associated with positive emotions. The effect of FOP nutrition labelling scheme on emotional associations was moderated by age and type of school. The effect of interpretive FOP nutritional schemes, particularly nutritional warnings, tended to be higher for younger children and children from public schools. Results from the present work suggest that FOP nutrition labelling may contribute to slightly reduce the positive emotional associations of children with unhealthy food products.

Obesity is a major public health concern worldwide, where unhealthy diets play an important role. Different cues, as nutrition and health-related claims, raising positive healthful associations are frequently used on food packages, and can modify the healthfulness perceived of such products. However, how healthy are products carrying these claims? The present study aimed to evaluate the types and quantities of claims used in different categories of products consumed by Brazilians, and to verify if the products containing claims can indeed promote a healthy diet or, contrarily, are misleading consumers. 

The data were collected in a supermarket´s online store. Products belonging to categories highly consumed in Brazil were analyzed: Dairy (yogurt, chocolate milk); Beverages (juice, iced tea, powder preparations, vegetal based milks); Bakery (industrialized breads); Cereals (breakfast cereals granolas, cereal bar), Meat products and Crackers. From the 883 products analyzed, 76% contained at least one claim. The most frequent types of claims were related to: the presence of fruit pieces, pulp or juice (21%); the absence or reduced amount of sugar (20%); the absence or reduced quantity of total, saturated or trans-fat (19%); the presence of grains, seeds and/or nuts (17%); the absence of conservatives (16%); the presence of vitamins (16%); and the presence of fibers (13%). However, several products containing claims had unfavorable nutrient profile. A yogurt target for children containing claims as zero lactose, rich in zinc, source of calcium and vitamins A & D was high in sugar, total fat, saturated fat and sodium! A cracker containing the claims: gluten free, wheat free, lactose free, no hydrolyzed fat, no coloring agent, no conservatives, was high in saturated fat and sodium. Results suggest that the regulation of the claims should be implemented, in order to avoid mislead consumers.

Non-communicable diseases are a public health concern worldwide; being unhealthy diets an important risk factor. In this context, the use of nutritional warnings highlighting high content of nutrients associated with non-communicable diseases might facilitate healthier food choices. However, different cues raising positive healthful associations are usually included on food packages, which can reduce the effectiveness of nutritional warnings. This study aimed to evaluate the effect of claims and nutritional warnings on the perceived healthfulness of product categories, frequently consumed in Brazil: yogurt, juice, bread and crackers.

A rating-conjoint task was implemented for each category considering three two-level factors: two types of claims (present vs. absent) and nutritional warnings highlighting high content of saturated fat, sugar and/or sodium (present vs. absent). The claims “Whole grains” and “Source of fiber” were used for bread and crackers, “Rich in zinc and vitamins” and “With fruit pieces” for juice and yogurt. Following a full factorial experimental design, eight packages were designed for each product. 800 adults participated in an online survey. They were randomly divided into four groups and evaluated one product category. Participants were presented with the eight packages one by one, and were asked to rate their perceived healthfulness using a 7-point scale (1: not healthy at all to 7: very healthy). Data were analyzed using ANOVA considering main effects and interactions. 

Results showed that claims had a significant (p<0.05) and positive effect on the perceived healthfulness of all products, whereas nutritional warnings had a significant and negative effect. Nutritional warnings had the highest relative importance: 53% for crackers, 60% for breads, 78% for yogurt and 58% for juice.

These results suggest that nutritional warning could be an interesting tool to facilitate the identification of products with unfavorable nutrient profile and can contribute to override the positive healthful associations generated by claims. 

Food neophobia is considered a personality trait that can be inherited and is also affected by family eating habits. This characteristic influences food preferences, and may negatively affect diet quality. Additionally, previous studies indicate that food neophobia is related to satisfaction with life and food-related life. The aim of this study was to distinguish typologies of two-parent families with adolescent children according to their levels of food neophobia and to characterize them according to their levels of satisfaction with life and food-related life and sociodemographic characteristics. 124 two-parent families in Temuco, Chile with a child aged between 10 and 17 years (average: 13.1 years; 51.6% girls) were surveyed. The questionnaire included the Food Neophobia Scale (FNS), Satisfaction with Life Scale (SWLS) and Satisfaction with Food-related Life scale (SWFL). The FNS scores correlated positively between the two parents and between the mothers and their children. The FNS scores of both parents correlated negatively with their SWLS and SWFL scores. Significant correlations were not obtained in the children. Using a cluster analysis, two typologies were identified: neophobic families (77.4%) and non-neophobic families (22.6%). The fathers and mothers of the non-neophobic families presented significantly higher SWLS and SWFL scores, although no statistical differences were observed in the children. The non-neophobic typology was composed of a larger proportion of families whose household head has university studies and female adolescents. In the typology of non-neophobic families, the children’s FNS score was higher than the parents’. Therefore, although parental influence on the children’s level of neophobia is noted, this seems to be more associated with their stage of life. The results confirm that food neophobia is related to satisfaction with life and food-related life in adults, but not in adolescents.

We sought to identify profiles of single-mother families according to the quality of family members' diets. A total of 170 single-mother-adolescent-children dyads participated in the study, the Adapted Healthy Eating Index (AHEI), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL) scale and Food Involvement Scale (FIS) were used. Cluster analysis identified three family profiles with significant differences in the average scores of the AHEI family members: “unhealthy diet families” (48.8%), “families of mothers with unhealthy diets and children with healthier diets” (17.6%) and “healthier diet families” (33.5%). Profiles differed in average AHEI scores of mothers and children, frequency of consumption of different foods included in the AHEI, both family members’ variety of diet scores, the mothers’ mean scores from the SWLS and the mean scores from the “importance of food” factor of the FIS. These findings suggest the need to apply intervention strategies to improve the quality of the diet by family profile and by family member. Special emphasis should be placed on increasing the levels of food involvement and life satisfaction of the mothers.

As a primary provider of product testing, we deal with respondents in a variety of fashions and at various touchpoints throughout the execution of a study.  The overall respondent experience is highly important to us.  Anecdotally, it has been suggested that the overall respondent experience and satisfaction with the process and testing environment could impact how products are evaluated. 

We sought to determine if we could impact the overall respondent experience and satisfaction throughout the testing process.  We chose a 2 week time period of testing in our facilities, where a similar number of respondent were expected to participate in our tests.  Week 1 was baseline measurements, everything was kept status quo.  Before our respondents left the facility they were asked to complete a quick survey which included their overall experience, comfort during testing, satisfaction with the facility and the likelihood of referring their friends for testing.  Across subsequent weeks of testing we implemented changes in our interactions with the consumers from the time of arrival, through their departure.  The same follow-up survey was presented after each change was implemented.  

We hypothesized that these changes should improve the overall level of respondent satisfaction throughout their experience, enhancing their overall mood, thus leaving a more pleasant lasting impression on our respondents.  Ways to introduce changes to impact the respondent experience will be discussed.

Growing health concerns surrounding obesity and type 2-diabetes has increased interest in approaches that support reducing the consumption of added sugars. Sugar can be reduced or replaced through the use of other sweeteners although this is challenging as sweetness perception can vary widely across different sweeteners and is strongly influenced by taste interactions within a food. Across three studies we sought to characterise the (i) dose-response psychophysical behavior, (ii) the temporal and qualitative profile and (iii) the impact of food matrices on the sensory properties of a wide variety of sweeteners. A series of sweeteners were chosen to represent nutritive (sucrose, dextrose, fructose, allulose, palatinose), sugar alcohol (maltitol, sorbitol, xylitol, erythritol), and non-nutritive (aspartame, sucralose, acesulfame-K, stevia (RebA), monkfruit (Mogroside) sweeteners. In a first step, psychophysical comparisons demonstrated significant potential for calorie reductions at equivalent sweetness intensity to sucrose, and identified large differences in sweetness potency. Using a Temporal Check All That Apply (TCATA) approach we identified considerable differences in sweetness onset, peak-sweetness, decay and the presence of side-tastes between sucrose and the other sweeteners, most notably with the non-nutritive sweeteners. In a third study, 9 sweeteners were compared across 3 foods (black-tea, chocolate milk and yogurt) using Rate-All-That-Apply (RATA). Findings highlighted suppression of perceived sweetness and the emergence of side-tastes across the different food-matrices that were not previously observed when the same sweeteners had been compared in water. Taken together, these findings identify sweeteners and sweetener combinations that can replicate the sweetness profile of sucrose, and create opportunities for significant calorie and glycaemic reductions. Importantly, findings from across the 3-studies highlight that comparisons completed in water or using a single sensory approach in isolation may be misleading and emphasizes the need to compare temporal and qualitative differences across a range of concentrations for different sweeteners in isolation and complex foods.

Lactose-free dairy products for lactose-intolerant consumers and their global prevalence have created a large market for these products. In the case of cheese, the hydrolysed of the lactose in the milk from the action of the enzyme lactase into its components, glucose and galactose, prevents the lactic fermentation accountable for the sensory characteristics of these products resulting in cheeses with an insipid flavor. The objective of this work was to obtain a lactose-free cheese from Murciano-Granadina goat pasteurized milk, of similar sensory characteristics to traditional Andalusian cheeses. For this purpose, the dose of lactase used was optimized to a minimum, so that a sufficient quantity of lactose remained for the lactic fermentation to take place, and the amount of residual lactose left was of below 0.01% (EFSA, 2010). Four batches of cheese were made with different doses of lactase (0.125 g/l, 0.25 g/l, 0.5 g/l and 1 g/l), and a control batch. Twenty-one sensory attributes were evaluated on a 10 cm unstructured scale using descriptive analyses. Ten (3 male, 7 female) highly trained panelists from the Sensory Laboratory at Córdoba University, (Spain), participated in this study. The results obtained indicate that all the batches, regardless of the lactase dose employed, presented a residual lactose content of below 0.01%. The lowest dose of lactase was that which gave a similar sensory profile to that of traditional cheese (pale color, butter odor/aroma, cake odor/aroma, acid taste, firm, tender, gritty and soluble) unlike cheeses made with higher doses of lactase that had a different sensory profile (dark color, caramel odor/aroma, sweet and bitter taste, elastic, soft, floury, moist and very soluble).

Consumers’ responses to novel products or product concepts are challenging to study, because respondents only have a vague idea what the target product is or will be.  One way to overcome this challenge is to use short stories that describe individuals similar to the respondent using the product or making decisions about it in a certain context. The objective was to study if short stories can be used to reveal young consumers’ perceptions of meal replacement products, which are marketed as support tools for weight management. These products can offer an attractive solution to young consumers’ weight concerns.

In an online survey young respondents (N=218; 11 to 16 year olds)  were presented two out of four stories describing the use of meal replacement products in a situation related to sports, modelling, school performance or weight management. Respondents were asked whether the target person in the story should take the meal replacement product in the given context.  In addition, familiarity, general attitudes and perceptions of own weight were asked.  

Although young consumers did not know what meal replacement products were, they were positive towards the concept.  Our 11-16 year old respondents would recommend the use to the target person in most stories regardless whether the target person was same-age or older with the clear exception of weight management.  Meal replacement products were seen as a convenient solution when having a meal was not easily available regardless of the situation, but not tools for weight management.

Short stories gave a good tool to study young consumers’ perceptions of relatively unfamiliar product category by providing a context in which the products are used.  At the same time, the method has the challenge that the context provided in the story also frames the responses and compilation of stories is decisive for results.   

As consumer interest in functional health increases, innovative research techniques to seek out and deliver consumers’ needs within this space are highly desired.  Understanding what is the “right” approach to answer given project objectives can be unclear especially when the way consumers think about health and wellness is continuously changing. A research strategy with a blending of quantitative and qualitative methodologies can be the key to provide effective guidance for health-focused product launches.

In this case study performed in the US, a problem to solve was identified among consumers; I want delicious juice that will promote good health as core part of my lifestyle. There was a need identified to provide consumers with an elevated nutritious reason to continue to drink juice. Starting with a knowledge assessment, it was determined what was known and what was not known regarding the functional beverage space. Opportunity areas were identified to be addressed in future research.  A sensory mapping was then performed to uncover white spaces to target for the sensory profile. Two subsequent Central Location Tests were conducted to guide development in the optimal direction to deliver against consumer expectations. Final proposition testing proved that the up-front sensory guidance was effective, as outstanding product scores were obtained and paved way for the launch of the probiotic juice in the US and UK.

Key learnings from the multi-phase qualitative and quantitative research approach established the critical design attributes for a probiotic health-forward juice and validated that the research inputs successfully guided product development.

Use of a strategic research process can enable streamlined consumer input to produce a winning market bundle, meanwhile keeping consumers’ nutrition goals in the forefront. In today’s fast paced world, the fusion of qualitative and quantitative methodologies allows us to maximize our learning and drive more meaningful consumer solutions.

Well-being is a complex concept based on several notions such as physical, psychological/emotional, social, intellectual, spiritual, occupational, environmental states but also economic and cultural ones as well as climate or governance and social justice (Miller & Foster, 2006). When focusing on subjective well-being, it has been demonstrated as being multi-dimensional covering different individual dimensions like physical and mental health, self-esteem and self-confidence, moral values, social relationships, etc. It is thus natural to assume that cultural differences may be observed when measuring well-being provided by products after durable usage.

Thanks to an internal newly created and validated questionnaire including 61 questions covering 9 dimensions of subjective well-being, we carried out a study in Italy on a cosmetic moisturizing cream among 80 respondents, regular users of moisturizing or emollient skin care products, who used the product as a 10-day cure at home.

As the questionnaire was initially created in French, translation and back-translation highlighted some subtleties in the notion of psychological and physical well-being which led to some language adjustments. In terms of results, we identified a few dimensions of well-being “activated” by the product like an improvement of self-perception and of satisfaction with life in general. Comparing these results with previous ones obtained on French consumers on similar products, there seems to be similar results, i.e. almost the same dimensions of subjective well-being are “activated” but not to the same extent. So contrary to what we initially supposed, subjective well-being may be a universal concept, which seems not to be that affected by cultural differences. At least this is a first result which will need to be completed by other cross-cultural studies.

Today successful and durable innovations consist in providing new, emotional and memorable experiences to consumers. Sensory characteristics of products can be a lever to create innovation and can be used to support communication on the new product. In that context, sensory claims are at the center of industrial attention, since they can be used to support a regulatory dossier.

In order to prove relevance of sensory claims, sensory and consumer methods can be used to substantiate such allegations (e.g. “the crunchiest wafer on the market” or “new formula of mascara providing more length to lashes than the previous one”). Proofs have to be provided that the sensory characteristic highlighted is really perceived by consumers.

The present study will highlight a classification of sensory claims, differentiating comparative from non-comparative ones and will illustrate the process of substantiation through examples of studies on food and cosmetic products. We will also mention the different regulatory criteria that a claim has to conform to in order to be valuable, credible and to allow consumers to make an informed choice, especially in Europe (EU Commission Regulation No 655/2013). Finally, the different case studies presented will underline the necessity to ensure these sensory claims are properly supported with robust research, regarding number of subjects, experimental design or statistical analyses of data.

Overconsumption of sugar has been of great concern because of its association to health risks like obesity, diabetes, and cardiovascular disease. Surveys conducted by the National Institute of Health show sugar-sweetened beverages as the primary contributors to increased sugar consumption. The objective of this study was to determine whether the gradual reduction of sugar in sweetened iced tea would maintain liking ratings and to determine whether the gradual reduction of sugar would decrease participants’ ideal level of sugar iced tea. Sixty-two participants were enrolled in this three-stage study: an initial taste test, 12-week longitudinal stage, and a final taste test. At the initial and final tastes, participants were served teas differing in sugar content from 0% to 12% added sugar. Participants were divided into control or gradual group for the 12-week stage by balancing for hedonic sensitivity to sweetness (the difference between overall liking of the 7.7% and 0% sweetened teas) and their motivation to decrease the amount of dietary sugar intake. The control group received sugar-sweetened beverage that did not change in the amount of added sugar remained at 8% throughout the 12 weeks; the gradual group received iced tea reduced weekly in 10% sucrose increments from the initial 8%. Liking decreased throughout the 12-week stage for both groups; no overall differences in liking between the control and gradual group were observed. Since liking scores did not differ between the control and gradual group one should be able to gradually reduce sugar in sweetened iced teas on a small-scale within consumer’s homes or a large-scale by food industries.  

Apium graveolens, or celery, is a biennial crop belonging to the Apiaceae family. Popular due to its excellent antioxidant potential and micronutrient content (vitamin A, B, C and K), it finds itself forming the basis of many sauces, soups and stocks as well as a raw salad vegetable. A range of volatile compounds including terpenes, phthalides and aldehydes all contribute differently to the characteristic aroma and, consequently, the flavour of celery. The project aims to combine analytical and sensory techniques, allowing associations to be drawn between sensory perception and the chemical components of celery flavour. 

Identification of flavour compounds was accomplished through a series of experiments on 11 parental celery lines, where the flavour profile of celery was constructed using a combination of headspace techniques and liquid chromatography respectively. Compounds identified include aromatic volatiles (hexanal, sedanenolide and limonene), phenolic compounds (apigenin and chlorogenic acids) and sugars (glucose, fructose and mannitol). These compounds contribute to the distinct taste and flavour of celery. 

These celery lines were taken forward to a trained sensory panel (n=10) for profiling, where all sensory attributes were profiled in duplicate. Performing ANOVA on sensory data showed a significant difference (P≤0.05) between all lines, particularly on appearance and mouthfeel attributes. A grassy/green odour and after effect was shown to be positively correlated to the colour of the celery (white to green). Combining sensory and instrumental data, utilising principal component analysis, showed significant correlations between flavour and taste compounds as well as sensory perception. A celery line expressing high volatile content was shown to be positively correlated with rocket flavour and bitter taste and negatively correlated with sweet taste. Findings from this investigation will aid in the development of new celery hybrid lines with desirable sensory characteristics based on the metabolite profiles of parental selections.

Portugal is the European country with more products with Protected Designation of Origin (PDO) per capita (13.5/million inhabitants) (EU DOOR, 2018). This research aims to explore the definition and perceptions of the Portuguese consumers about products with PDO, analyzing their free, spontaneous and affective words associations responses related with PDO food products. The study involved about 400 participants, in the North, Centre and South of Portugal, aged 20-83, 58% female. The participants were asked to freely elect free words associated with the: i) PDO logo; ii) designation with logo PDO, and iii) cited PDO products, within a maximum time interval of 90 s for each association. Participants classified their words as positive, negative or neutral. Regarding the PDO logo, approximately 75% of the terms were positive and 25% neutral. The most cited positive words were: sun, quality and star, and the most referred neutral terms were: symbol, flag and yellow. These results denote that participants just referred the design attributes of the logo and not necessarily a significant association/recognition of the PDO logo. Regarding the associations with products with PDO, approximately 80% of the terms were positive and 20% neutral. The most prominent positive words were: quality, cheese, meat and wine. The most neutral terms were: wine, cheese and animals. These findings indicate that Portuguese consumers recognize the term PDO, associating it with both quality and product categories. For the products associated with PDO, the most cited positive words were: cheese and wine, which contrast with the previous results studies from Italy and France, where only cheese was the most prominent product identified and from Spain where wine was the most prominent product (Guerrero and Zannoni, 2017).

Acknowledgements: Project MOBFOOD & E3S PDO Products WG

One of the purposes of the sensory descriptive analysis is the creation of an identity for the product as well as to answer questions about consumers' perceptions and preferences. This information is useful to help the industry understand how changes made to the formulation, with replacement or exchange of ingredients, the process or the packaging affect the sensory perception of a new product by consumers. The main purpose of this work was to evaluate the impact of adding natural extracts of acerola (Malpighia emarginata) on the sensory profile of mayonnaise-type emulsions. Six samples of mayonnaises, corresponding to a control recipe and five supplemented with: dried acerola pulp (200ppm/400ppm), dried powdered whole acerola fruit (200ppm/400ppm) and a mixture of BHA+BHT (100+100ppm), were produced. A panel of 60 untrained panellists evaluated overall liking (9-point hedonic scale) and made open comments. In a second phase, a panel of 14 semi-trained panellists profiled the samples following a Flash Profile (FP) method, evaluating the samples in triplicate. One-factor ANOVA was used to compare liking, General Procrustes Analysis was applied for FP data analysis and Multiple Factorial Analysis was used to establish correlations between both panels results. Results show that consumers most liked the sample with whole acerola fruit (400ppm), with significant differences from other samples. This sample was perceived by panellists as “creamy”, “soft”, with typical “vinegar odour”, “fresh”, “oily”, and “with consistency”. A preference mapping was constructed to establish a visual correlation between liking and sensory description. The second most liked was the sample with acerola pulp (400ppm), followed by the sample with the synthetic antioxidant. The use of the natural antioxidant had a positive impact on the sensory profile of the mayonnaise-like emulsion, presenting a promising application for acerola.

Chocolate is the most craved food in the world. It has high content of both sugar and calories; nevertheless, it does have special properties which help protect the human body against cardiovascular diseases. The purpose of this study is to determine whether a chocolate with reduced sugar content and without added sugar would be accepted by consumers. A cross-sectional study was conducted among university students in Belgium (Gent) and in Denmark (Copenhagen). A questionnaire was developed to identify determinants for eating chocolate and it was applied to a convenient sample size of 139 participants. The questionnaire included a sensory test of five different chocolates – one control, two sugar-reduced and two without added sugar. The chocolate samples were tested using different measuring characteristics: liking, sweetness, milkiness, smoothness, caramel flavor, cacao flavor and special aftertaste. It was also analyzed whether there is a difference among gender regarding the twenty-four statements of the Attitudes to Chocolate Questionnaire. It measured three factors related to chocolate intake: craving, guilt and function. Results showed significant differences (Mann-Whitney test, p<0.05) when comparing chocolates without added sugar regarding the different measuring characteristics. However, there was no significant difference when comparing the two sugar-reduced chocolates with the control regarding liking and special aftertaste. There were also significant differences (Chi-square test, p<0.05) when comparing attitudes towards chocolates among gender, particularly with craving and guilt factors. This study shows that consumers would accept a chocolate lower in sugar without noticing a special aftertaste. This might lead consumers to eat chocolate without feeling guilty. 

The context or scenario influences the emotional responses to foods as food-elicited emotions are clearly context-depended. Evocation of different consumption contexts can be achieved by creating pre-defined eating situations matching particular foods (common for all participants) or by creating such situations freely by consumers (i.e. writing evoked scenarios). Cancer patients frequently suffer alterations of mainly odor and taste senses as consequences of the disease itself or as side effects of chemotherapy treatments. Moreover, the continuous lack of appetite and fatigue make difficult to have a plenty and pleasant mealtime. The objective of this study was to evaluate the potential effect of three different pre-defined eating contexts in the emotions elicited by cancer patients during chocolate and lemon sorbet consumption. The consumption situations for each evaluated product were designed according to a pre-test and varied according to different day times (morning, afternoon, night), the location (home, outside) and the company (alone or with friends/family). These contexts were presented to the participants by reading the evoking text while simultaneously displaying an image related to each eating situation. 23 cancer patients participated and emotions were collected using the CATA method including 19 emotions. Results revealed that for both evaluated products, those contexts in which the company was incorporated (with family or friends) allowed to elicit positive emotions as tender, nice, loving, safe, calm, happy and excited. Moreover, participants cited emotions as free, active ad intense during lemon sorbet consumption if the context including an outside location (“…outside home…”). The use of different evoked situations could be an useful tool to design suitable strategies to improve the emotional response of cancer patients towards food consumption becoming this moment more pleasant and easy to succeed.

Use of edible insects as dietary protein source could be a feasible alternative to meat if consumer’s aversion to these new food was overcome. The inclusion of insects as an ingredient in a familiar, convenience and highly consumed food could contribute to easily introducing this relatively new food source at least in Western countries.  Moreover, emotion responses to foods is a dimension to be considered as it definitely influences food choice and preferences beyond sensory characteristics and linking. The inclusion of emotion assessment in a study is needed to better understand consumer’s behaviors and food experiences. In this context, the present study aimed to evaluate the emotions elicited by a pizza elaborated with edible insects (mealworms, Tenebrio molitor L. (TM) (whole-W and ground-G) as alternative ingredient to bacon (B). For assessment of emotions the EsSense25 method was applied. Consumers (n=100) evaluated both types of pizzas, TM (W and G) and B in two different conditions: (1) expected condition: presenting a label with the nutritional information of the pizza and in the case of insect-based pizza a description of the mealworms production/consumption benefits. In this condition, the pizza was presented but not consumed; (2) informed condition: the information is presented and the consumer tasted the pizza (if they wanted). Main consumers were university students and thus the consumption of pizza is frequent. Results revealed differences in the emotional profile of pizzas particularly when the consumers tasted the insect-based pizzas. The visibility of the mealworm is also a factor to be considered based on the emotional responses. Although further studied are needed, the pizza and the substitution of bacon by mealworms could be a suitable strategy to introduce an “environmental friendly” protein source in young people’s diet.

In recent years sugar and salt reduction has become a strong focus in the public health discussion, both challenge and opportunity for some manufacturers – finding ways of reducing salt / sugar without affecting product performance.

Many have been looking for the best way to achieve a so-called ‘healthier’ product while satisfying consumers’ expectations. This has become a holy grail for some.

Two main approaches for adjustment are consistently referenced: a) The silent reduction, in which the sugar/salt intensity gradually decreases so that the consumers adapt their ideal perception to a lower level, and b) The big step approach, in which the sweet/salty perception remains unchanged, but the ingredients are switched to a reduced variant.

The silent reduction approach is theoretically attractive on paper, as it’s natural to assume consumers will gradually become accustomed to eating less salty/sugary products. The reality is not so simple – competitors may not reduce and how is ‘gradual’ defined? There are also other issues with identifying successful and reduced salt and sugar products, amongst them cognitive bias: in any test scenario consumers will tend to indicate preference for lower salt/sugar products because they ‘know they should’ but in reality are likely revert to products with ‘normal’ amounts. The big step approach is challenging as it is sometimes difficult to maintain acceptance with such changes.

This presentation focuses on sugar reduction via the big step approach, emphasizing the Descriptive Approach stage, enabling manufacturers to perform such a switch while minimizing any risk of alienation. It illustrates that:

• sugar-reduction will be achieved by a cross-modal interaction or sugar replacers such as Stevia and others (or a mix of different sugar replacers)
• the big step is likely several steps
• reduced sugar products/prototypes will be characterized by a different sensory profile compared to current product

3D food printing is a promising new technique for producing new food products. 3D printing can create foods with a variety of textures, flavours and appearances. Additionally, macronutrient (protein, lipid, carbohydrate, etc.) and micronutrient (potassium, magnesium, calcium, etc.) contents of foods can be tailored to meet the specific needs of the consumer. This study examined the effects of different hydrocolloids (guar gum, xanthan gum and gelatin) on the sensory and nutritional properties of pureed carrots. There were eight products involved the study; 3D printed carrots and non-printed carrots without the addition of gums, with guar gum, xanthan gum and gelatins. All products were evaluated using trained panelists (n=12) and underwent texture and nutritional analysis. Differences were found in the sensory attributes, specifically the textural properties, of the products manufactured with hydrocolloids. The addition of the gums led to an increase in viscosity as well as better mastication properties. Without the addition of the hydrocolloids many of the samples collapsed throughout the printing process. This study demonstrated the addition of hydrocolloids can improve the textural properties of printed foods.

Traditional confectionary products optimization through the reduction and or replacement of sugar with respect to product composition, functionality, consumer sensory quality and commercial viability is one interest in the society due to low sugar diet and diabetic awareness. 

Current research is devoted to the reformulation of muffins. The sugar and fat contents of vanilla-flavoured muffins have been reduced by 30% and 50%, using a blend of fibres and natural flavourings. Following preliminary baking trials, each optimised batch (sugar and fat-reduced) were baked in triplicate and analysis of the baking characteristics took place over 5 days. Baking characteristics determination were including specific volume, external colour, crumb texture profiling, crumb water activity and 2-D digital imaging of the crumb structure. 

The most significant effect on visual appearance was observed for the reduced fat muffin. Specific volume of the reduced sugar muffins was not significantly different to the control, however the reduced fat products had a greater (P<0.05) volume – most likely to the change in egg quantity added, resulting in greater aeration. However, textural properties of the test muffins were similar to the control, with the exception for the chewiness of the reduced fat product – again, most likely attributable to the higher levels of egg. 

Traditional confectionary products optimization through the reduction and or replacement of sugar with respect to product composition, functionality, consumer sensory quality and commercial viability is one interest in the society due to low sugar diet and diabetic awareness. 

Current research is devoted to the reformulation of muffins. The sugar and fat contents of vanilla-flavoured muffins have been reduced by 30% and 50%, using a blend of fibres and natural flavourings. Following preliminary baking trials, each optimised batch (sugar and fat-reduced) were baked in triplicate and analysis of the baking characteristics took place over 5 days. Baking characteristics determination were including specific volume, external colour, crumb texture profiling, crumb water activity and 2-D digital imaging of the crumb structure. 

The most significant effect on visual appearance was observed for the reduced fat muffin. Specific volume of the reduced sugar muffins was not significantly different to the control, however the reduced fat products had a greater (P<0.05) volume – most likely to the change in egg quantity added, resulting in greater aeration. However, textural properties of the test muffins were similar to the control, with the exception for the chewiness of the reduced fat product – again, most likely attributable to the higher levels of egg. 

Low-calorie sweeteners up-to-date show different sensory and physico-chemical characteristics from that of sucrose. When choosing a low-calorie sweetener for food applications, the sensory and physico-chemical properties of the sweeteners should match the corresponding characters of the target food product. The objective was to find the most suitable low-calorie sweetener for different beverage categories. Low-calorie sweeteners were applied to 3 different commercial beverage products(café au lait, clementine juice, yogurt) to achieve different levels of sucrose substitution without causing a noticeable difference. In all three beverages, sucrose was commonly substituted with either allulose, stevia, or sucralose. Acesulfame potassium(ace-K) and fructo-oligosaccharide(FOS) were additionally investigated in café au lait and clementine juice, respectively.  The level of substitution varied from 16% to 100%. Generic descriptive analysis was conducted for each of the three beverage categories independently. Trained descriptive panelists(n=9-10) evaluated 7-9samples based on the descriptors developed during the training sessions. The data was analyzed by MANOVA and PCA. Overall, the results showed that sweeteners effectively replacing sucrose differed depending on the beverage category. For café au lait, samples which replaced sucrose with allulose, ace-k, sucralose at 16% replacement showed relatively similar sensory characteristics with the control sample. Among these sweeteners, ace-K sample elicited similar sweetness, caramel flavor, and aftertaste profiles with the control. Other two sweeteners showed slightly different flavor or texture profile. 30% sweetener substitution showed closer resemblance to control than 18% substitution in juice. Moreover, FOS and stevia performed better than other sweeteners but these samples also elicited higher artificial sweetness and FOS sample carried too much sourness and lacked richness. Unlike the former categories, sample with 30% allulose showed the most similar sensory profile to that of the control followed by stevia and sucralose. Samples with the latter two sweeteners differed in texture quality form control in yogurt.

Salt consumption in Sweden is twice as high as the national health recommendations. Negative health effects of a high salt intake are well-known and have been linked to an increased risk of cardiovascular disease. About 75% of our salt intake originates from food that is produced by the industry or cooked in restaurants. To fulfill demands from authorities and consumers, there is a need for the industry to have products with lower salt levels but to still meet the consumer preferences. The purpose of the national ReduSalt project is to connect Swedish food companies with researchers in the aim to find methods and solutions for a wide range of products within different categories, each one with specific challenges in sensory characteristics.

During this project different sensory approaches were used to understand the threshold of salt reduction without drastically changing the sensory profile of products. The methods used to reduce salt content consisted of either flavor combinations, salt replacers, usage of larger salt particle sizes or their combinations. Different prototypes from different product categories; tomato sauce, sausage, rye bread and taco seasoning mix will be evaluated by consumers both individually and in applications served in specific dishes, prototypes will also be profiled by trained panelists. The salt reduced products varies in a range between 30-50% salt reduction. The aim of the future studies is to increase the knowledge on how to communicate and introduce salt reduced products on the Swedish market. Salt reduced products can either be a completely new part of the company´s product portfolio or replace existing products. The hypothesis is that consumer liking might not be affected by the minor differences that often are noticed by a trained panel. Our results will be guiding the product developers and sensory specialists in the continuation of salt reduction challenges.

Celiac disease is one of the most common genetic disorders, with a prevalence of 1–2% worldwide. Although progress has been made in understanding celiac disease, a strict gluten-free (GF) diet is a lifelong necessity for celiac consumers. Many studies have been conducted on GF products but poor attention has been given to their sensory aspects. This is quite surprising considering that appearance, aroma, taste and texture play a key role in food appreciation and consumption. The aim of the present study was to investigate the drivers of (dis)liking of potato-based pasta tailored to celiac consumers. 

Six samples were evaluated: 3 GF and 3 not-GF (STD) products. The samples consisted of two reference products (GF and STD) and the same products added with either 20% red rice (GF20R and STD20R) or 20% buckwheat (GF20B and STD20B). The samples were evaluated by a panel of 97 (63% females) regular consumers aged 19-68 years for liking using an unstructured hedonic linear scale (0=extremely liked, 100=extremely disliked) and a series of sensory attributes using the Check-All-That-Apply method.  Product texture was also evaluated using a Kramer test simulating chewing. 

ANOVA results showed a significant difference among samples in terms of liking (F=26.8; p<0.001). Post-hoc analysis revealed that sample STD (M=67.6) and GF (M=60.8) were the most liked samples. STD20R (M=56) obtained an intermediate score. Samples STD20B (46.2), GF20B (40.0) and GF20R (39.4), were comparable and disliked by consumers. 

Partial Least Squares regression performed on liking and CATA data showed that texture was a major contributor to liking and rejection of the samples. Uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively to liking. Sensory results were in agreement with technological measurements: the highest the liking, the highest the product hardness (R=0.85, p<0.05).

The innate positive hedonic response to fat-related sensory properties represents a barrier to the adoption of healthy low calories diet.  

The project aims at investigating the factors influencing hedonic response to fat content in high-protein foods. Ham pâté with varied oleic acid content (0, 8, 17 and 25%) were developed to induce significant intensity variation of creamy, greasy, fat and overall flavour. 200 subjects (20-60 years; 56% females) participated in the study and rated liking for and sensory descriptor intensity of the four ham pâté samples. They filled in the Food Neophobia, Health and Taste and Sensitivity to Punishment/Reward questionnaires and reported their choice for food pairs with varied fat content. For each subject a choice index was calculated as a sum of the choices of the higher fat option. Responsiveness to PROP bitterness was assessed. 

Intensity of sensory properties significantly increased with increasing oleic acid concentrations, particularly in the case of greasy. Pearson coefficients were computed for each subject to assess the relationships between the perceived intensity of greasy and liking for the ham pâté samples. Two clusters were identified showing negative (Cl-) and positive (Cl+) greasy/liking relationship. PROP Supertasters tended to be more frequent in Cl-. Cl- showed lower sensitivity to reward, lower attitude to use food as a reward and higher interest for natural food compared to Cl+. Choice index for options with higher fat content was lower in Cl- than in Cl+. 

Differences in psycho-attitudinal traits and, to a lesser extent, in chemosensory responsiveness account for individual differences in hedonic responses to fat-related sensory properties. Results may help in designing food products with reduced fat content for targeted consumer groups. 

Research funded by MIUR, ITALY - Research Project: 20158YJW3W; PRIN 2015 “Individual differences in the acceptability of healthy foods: focus on phenol and fat content”

Interest in gluten-free (GF) bakery products has been increasing due to the incidence of coeliac disease and wheat allergies.   However, GF breads available on the market lack the sensory properties of their gluten containing counterparts.  GF breads are often inferior in quality with a dense, unleavened appearance, a pale crust colour, dry crumbling crumb and poor mouthfeel as the flours used lack the structure-building characteristics provided by gluten.  Marama bean and cassava flours contain no gluten.  The research aimed to determine if the functional properties of marama flour [particularly defatted marama flour (DMF)], with unique rheological properties of marama bean protein, when composited with cassava starch (CS), have potential for bread making.

In this study, GF breads from DMF and CS in different proportions were include with wheat breads as standards.  The crumb structure of GF composite breads were visualized using stereomicroscopy and a sensory panel evaluated the sensory properties using the flash profiling method.

DMF-CS breads with brown crust and a uniform aerated crumb structure were produced.  Higher inclusion of DMF in the formulation led to higher specific bread volume.  The DMF-CS bread crumbs were less soft than wheat bread with a fermented, nutty, bean-like flavour as well as chewy texture. Higher inclusion of DMF in the formulation led to more bitter taste because DMF contains bitter compounds such as saponins, gallic and protocatechuic acids.

DMF-CS breads presented different sensory profiles compared to wheat bread which was blander.  More research is needed to optimise the quality of the DMF-CS breads.  The possibilities will include altering recipes and or baking methods along with the use of effective technologies to mask the bitter taste. 

Despite being more convenient for the consumers, processed products frequently have posed outbreaks of foodborne diseases, leading to consumers’ awareness of the safety of processed foods. Intense Pulsed Light (IPL) is one of the innovative non-thermal technologies to decontaminate the surface of the food. With an increasing interest in IPL technology, considerable research has been conducted to examine various process parameters and microbial response in foods. In order to apply this new technology into the food industry, optimizing the process for minimal change in sensory properties is essential. The purpose of this study was to determine how different IPL processing conditions affected sensory attributes of pasteurized milk powder. A total of 13 treatments were examined: three different levels of initial temperatures of the chamber (25℃, 30℃, and 35℃) by four different levels of exposure of the powdered milk through the IPL chamber (1,2,3, and 4 passes) plus a control sample (no IPL treatment). A standardized tasting procedure was established by eight trained panelists from the University of Minnesota’s Sensory Center. The trained panel defined 26 sensory attributes that characterized the powders for aroma, flavor, and texture. In comparison to temperature, the extent of exposure had a greater impact on the sensory qualities of the milk powder. As the number of passes increased, the milk powder increased in umami taste, overall flavor, smoky flavor, and burnt flavor. Samples treated with a higher temperature had more metallic aroma. The most minimal IPL processing made an easily noticeable difference in sensory quality from the control sample. Modifying the apparatus to reduce photo-thermal effects is recommended. Future work should examine consumer acceptability of products using IPL processed powdered milk, comparing IPL processed milk to other non-thermally processed milk powder, and measuring the shelf life of the IPL powders.

In order to develop new low-alcohol beverages that are acceptable to consumers, whilst delivering additional health benefits, the perceived multi-sensory mouthfeel concept ‘body’, and the compositional factors contributing to its perception must be understood. A previously conducted qualitative study, using frequent UK beer consumers, linked characteristics of low-alcohol beer to watery and imbalanced, whilst higher ratings of beer ‘body’ were most commonly associated with thickness, smoothness, intensity of flavour and strong bitter aftertaste. Therefore, modifications to these attributes were explored by adjusting various factors such as viscosity, beer aroma, bitterness, and alcohol content. In order to assign realistic levels for an experimental design sensory space, viscosity, bitterness, and ethanol measurements were obtained from a wide range of beers of different styles. A commercial 0% lager beer was used as a beer base, with ethanol additions at two levels to yield 2.8 and 5.0% alcohol by volume (ABV). Bitterness was increased by the addition of iso-α-acids at two perceivably different levels and viscosity was adjusted at two levels by the addition of xanthan gum. Finally, hop oil extract was added to modify the aroma. A D-optimal design was used to reduce the number of samples (n=16) for consumer testing. Beer samples were rated by untrained UK beer consumers (n = 100) for the intensity of perceived ‘body’ and consumer-derived attributes using Rate-All-That-Apply (RATA) technique. Factor correlations from RATA data were combined with ‘body’ ratings to understand consumer drivers of ‘body’ perception, using a Preference Mapping-style approach. The application of this method to explore drivers of attribute other than liking with consumer-derived data was evaluated. This study explores the compositional factors contributing to consumer perception of ‘body’, providing insight into future development of successful and sensorially acceptable low-alcohol products.

Exposure to a food odour is known to enhance appetite for food products with similar properties, such as taste or calorie density: sensory-specific appetite (SSA). This suggests that food odours may signal macronutrient content of the food –based on previous experiences- and thereby induce congruent appetite, and potentially even steer actual food intake. 

The aim of this study was to determine the influence of macronutrient-related odours on specific appetite and actual food intake.

A total of 32 normal-weight healthy Dutch females (21.8 ± 2.2 years old) participated in a randomized cross-over study. Over 5 sessions, participants were exposed to 3 macronutrient-related odours-  bread or corn (rich in carbohydrates condition), beef or chicken (rich in protein)  and cream or butter (rich in lipids)-, cucumber or melon to represent low-calorie condition, and a no-odour control condition. Their eating behaviour was assessed through: a) questionnaire to rate their specific appetite before and after odour exposure (‘How much would you like to eat ‘specific product’ in this moment?’ on a 100 mm VAS; ‘specific product’ consisted of in/congruent food products that did/did not match the odour condition); b) actual food intake (ad libitum lunch by means of a salad bar buffet, which consisted of two toppings per specific macronutrient and low-calorie category, and lettuce as base). 

Preliminary mixed models showed an increase in SSA for protein and low-calorie products. However,  odour exposure did not influence congruent food intake (in grams).  

These findings suggest a role of food odours in promoting SSA but so far, do not seem to affect actual food intake. This provide insights on how food odours could steer people towards healthier food choices. 

As part of a research project on ingredient selection to meet specific compositional and nutritional targets, a 15-minute online survey using Choice-Based Conjoint and Max-Diff was completed by 440 UK buyers and consumers of savoury snacks. 

The originality of this study resides in the ability to utilise two indirect consumer techniques (Choice-Based Conjoint and Max-Diff) within a single on-line survey to create a tasty savoury snack from a combination of protein types and vegetable sources. The snack needed to be consumed ‘on-the-go’ and to provide two of the recommended 5 A DAY portions of fruit and vegetable. 

This approach facilitated the identification of an optimum combination of ingredients that most consumers would buy, together with the purchase criteria consumers would use and whether consumers’ purchase criteria strongly influences the attraction of specific ingredients.  

The Choice-Based Conjoint showed that the type protein had the greatest impact on choice, i.e. consumers preferred meat as opposed to meat substitutes and pulses. From the vegetables tested, sweet potato and tomato were key drivers of choice. Max-Diff data revealed the existence of two categories of consumers: ‘less healthy' and 'more healthy’, whose differences in purchase criteria translated into clear differences in product choice regarding the type/source of protein (pulses vs. meat). Those labelled ‘less healthy’ were driven by sensory characteristics, price and quantity, whereas the ‘more healthy’ were driven by natural and nutritional aspects. The results revealed that the ‘more healthy’ consumers were less reluctant to eat pulses as an alternative to real meat compared to the ‘less healthy’ consumers.

Based on these results, two variants of the same recipe were developed (puff vs. filo pastry), which performed well in a CLT-style consumer assessment. This validated the approach and value of using techniques to create and evaluate product concepts prior to development.

Introduction 

Production and consumption of cow milk in its fresh boiled form and value added form such as local yoghurt, brukina; an indigenous food complex of millet and yoghurt and local cheese known as wagashie is gradually growing in Ghana. These products are mainly available on the local markets and in dairy communities. There is scanty information on the sensory profile of these dairy products thus establishing sensory lexicons will provide the avenue to understand the sensory profile of these products as well as serve as the yardstick for product development and improvement processes, quality control among others.

Method 

Seven boiled milk and 7 brukina products randomly obtained from the local markets were used. Quantitative Descriptive Analysis QDA® method was used for the study and assessment of each product group took 6 hours. The trained assessors individually generated terms that described these products based on appearance, aroma, flavour, mouth feel and aftertaste in partitioned booths. Consensus was built in a discussion to compile the lexicons that were relevant to the product groups. 

Result 

Twenty-four terms were used to describe boiled milk including runny appearance with fat droplets; Ekwegbemi (boiled corn grits), cow meat, fresh cow milk and charred aroma; sweet, salty and burnt flavour; and astringent and oily coating aftertaste. Twenty-two terms described brukina including grey colour attributed to the millet balls and viscous appearance; aged corn dough and plain yoghurt aroma; fermented, sweet and sour flavour; viscous and chewy mouth feel; and puckering aftertaste.

Discussion

Sensory lexicons that characterized boiled milk and brukina found on the Ghanaian market were established using the QDA ® method.

Introduction

Milk obtained from Ghanaian dairy farmers is usually under-utilized. Cheese is one commodity that can be processed in Ghana to improve the dairy sector. Wagashie is the only cheese processed in Ghana from a plant enzyme. Cheeses can be processed from plant and animal enzymes and acids (coagulants). This study was aimed at determining the sensory profile of dewatered coagulum using five different coagulants. 

Method

Fresh milk samples were coagulated using Citric acid(A), Rennet(R), Sodom apple(S), Rennet+ Citric acid(RA) and Sodom apple+Citric acid(SA) and dewatered afterwards. A descriptive panel made up of 12 dairy trained assessors analysed the 5 dewatered coagulum using QDA method. The assessors met three times in a week for 3 hours each day. Training and evaluation was completed within a total of 270 hours.

The samples were analysed under controlled environmental conditions. Samples were cut into cubes and served in transparent cups at 27±2⁰C. They were presented to the assessors monadically. Assessors provided a profile of the samples based on the modalities: appearance, aroma and texture in hand. The test involved, term generation, consensus building, rating, ranking and evaluation. Evaluations were done in booths. A 150mm intensity line scale was used and the samples evaluated in triplicates using Compusense 5 by Compusense®, Canada.  

Results

The five samples were found to be differentiated by 10 attributes; two appearance attributes, three aroma attributes and five texture in hand attributes. Samples SA, RA and A had a mushy texture when felt in the hand and also buttery. Samples S and R had a cowy aroma and a springy, moist and flaky texture in hand.

Discussion

The results showed that samples with acid behaved differently from those with enzymes only. Coagulant has an influence on sensory properties of cheese. 

Sugar overconsumption is a major public health concern in modern society, and various approaches have been proposed to reduce sugar in food products without sacrificing consumer acceptability. Utilising multisensory integration is one approach, by using colour, aroma, and even background sound to enhance perceived product sweetness. However, cognitive information (such as nutrition labelling) has also been demonstrated to shape consumer perception. We evaluated the feasibility of multisensory nudges in the real world, by examining the interaction between product information and multisensory context on the ideal sweetness of an apple drink. 

The same drink at five sucrose levels ranging from 5.1% to 11.5% were sampled by 323 Danish consumers. Product information was manipulated such that participants were either told they were sampling five “fruit drinks” or “reduced sugar fruit drinks”. Furthermore, each participant was assigned to one of three contextual conditions: (a) control with no added colour and aroma, and with no background music, (b) sweet context with red product colouring, strawberry aroma, and a soundtrack congruent with sweetness, (c) sour context with green product colouring, lime aroma, and a soundtrack congruent with sourness. 

Consumer ratings of expected sweetness and sourness validated multisensory manipulations, with the sweet and sour contexts significantly enhancing expectations of sweetness and sourness, respectively. In the normal product information group, the calculated ideal sweetness for the beverage (7.43%) was lowest in the sweet context, demonstrating that lower-sugar products were more acceptable when sensory cues were congruent with sweetness. In the reduced sugar information group, however, ideal sweetness was highest in the sweet context (8.19%) and lowest in the sour context (7.65%). These results suggest that product information altered the consumers mental framework when it came to beverage evaluation, and that sensory nudges can be used to promote healthy products only if product information is carefully considered.

Convenience and health awareness are two main consumer trends and protein supplemented products, such as cereal bars and snack foods, have gained increasing popularity. Depending on the amount of protein incorporated, these products can be labeled with the nutritional claim source of or high in protein. To successfully launch such products, it is crucial to also satisfy the consumer requirements on sensory properties. 

In this study, a consumer-based approach was chosen to investigate their perception of the sensory properties of vegan protein supplemented smoothies and identify the drivers of liking to develop strategies for product optimization.   

Three fruit smoothies were produced using similar portions of orange juice, apple juice, raspberries, blackberries, banana, and pectin. Two of them were supplemented with pea protein isolate so that 12 % and 20 % of their energy value was provided by protein respectively. A cohort of 67 consumers evaluated flavor, aftertaste, and mouthfeel using check-all-that-apply questions. Consumers were additionally asked to describe their ideal product and rate the overall liking for each product on a 9-point hedonic scale.  

From the 16 attributes provided to the consumers, 13 attributes significantly differentiated the smoothies (Cochran’s Q test, p < 0.05). Liking significantly differed between all three products with the plain smoothies being rated highest and the 20 % protein smoothie exhibiting lowest values (ANOVA with post hoc Tuckey test, p < 0.05.). Correspondence analysis revealed that the plain and the 12 % protein smoothie were located comparatively close to the ideal product, while the 20 % smoothie showed the highest distance. Main drivers of liking and must-not-have attributes were identified by penalty analysis and elicitation rates for each product and the ideal product were compared. 

Based on these results a smoothie was developed which meets the consumer criteria in terms of sensory properties, healthiness and convenience.

Cheese is an ancient food with archaeological evidence of its production dating back to 7000 BC.  It is an excellent source of many essential nutrients such as calcium, phosphorous and protein and can make a meaningful contribution to a healthy diet.  Cheese is also a product that can lend itself to fortification with vitamins, minerals or functional ingredients.  The aim of this study was to determine the impact of health claims on the perceived willingness to try conventional and functional cheese concepts with a range of claims.

Data was collected using an online survey of a representative sample of adult consumers of cheese from Ireland and UK (n=600).The survey instrument was designed to capture attitudes to and usage situations surrounding cheese.  Respondents were presented with a range of 8 full-fat and 8 low-fat cheese concepts, with varying claims from no claim and no fortification with protein and vitamin fortifications for claims relating to muscle maintenance and healthy child development.  The concepts were rated on a scale of 1 to 7 for perceived healthiness and willingness to try.Higher scores indicate increased perceived healthiness and willingness to try. 

Full-fat cheese, with no fortification and no claim had the highest score for willingness to try.Willingness to try decreased with fortification and claims.  Conversely, the concepts with both fortification and claim had the highest perceived healthiness score.  A similar pattern was observed for the low fat cheese concepts. However, willingness to try scores were higher for the low-fat fortified and claim concepts compared to the comparable full-fat concept.  

Although consumers perceived most of the cheese products with fortification and claims as healthier, there was a lower willingness to try.  This may be a result of diminished perception of sensory satisfaction and taste in a modified food concept.

Influences on food preferences now extend beyond the domain of sensory pleasures. The purpose of this study was to evaluate the influence of nutritional information and claims on linking and consumer’s intention to purchase four product categories including, for each of these categories, the traditional and the healthier version. Coffee with milk-CM (decaffeinated, low sugar, expresso), chocolate-CH (55% cocoa, 30% cocoa with milk, low lactose 35% cocoa), sweetened natural yogurt-SY (original, lactose free) and potato chips-PC (traditional, ham flavor, light) were evaluated by 102 consumers (75% reported having a healthy and balance diet and 62% usually consult the nutritional information label) who scored their linking (10 cm non-structured scale with verbal anchors: dislike very much and like very much) and purchase intention (five point structured scale). Each sample was evaluated in three different conditions: blind (tasting the sample), informed (reading nutritional information and claims) and expected (reading nutritional information and claims and then tasting the samples).  Linking and purchase intention of low sugar CM increased in the informed and expected conditions compared to the blind one, while for decaffeinated CM the opposite effect was observed. For all varieties of evaluated CH the linking was decreased by the information label (blind vs informed condition). The liking and purchase intention scores for SY were higher for the lactose free version in bling and expected conditions compared to the results obtained in the informed condition. Liking and intention to purchase for any version of PC were not affected by the nutritional information and claims.  

The temporal dynamic sensory profile of food products allows to obtain a more realistic image of product sensory changes along food consumption. The objective of this study was to dynamically characterize different categories of food products including, for each of them, the conventional and the “healthier” version. Multiple-intake Temporal Dominance of Sensation (TDS) was applied to provide information on the sequence of dominant attributes during 3 consecutive intakes or sips. 23 sensory trained panelist evaluated three types of chocolate (CH) (30% cocoa, 355 cocoa low lactose and 55% cocoa) and coffee with milk (CM) (espresso, decaffeinated and low sugar), and two samples of sweetened natural yogurt (SY) (original and lactose free) and potato chips (PC) (traditional and light). TDS curves were generate by FIZZ software and the dominance rate and the extracted parameters “time” and “duration” for each attribute were collected. Differences in the dominance rate of the evaluated sensory attributes were obtained between the three different intakes/sips in each product. Moreover, comparing the different products versions, espresso CM presented a greater dominance rate of sweet taste in relation to low sugar CM, and of bitter taste in relation to decaffeinated CM. For CH, main differences were observed between 30% and 55% cocoa versions, particularly in the dominance of sweet, creaminess, crunchy and dairy flavor. For potato chips and yoghurt, less differences were obtained in the TDS profiles among the different versions. Results suggest that the use of multiple intake/sip TDS allowed the identification of changes in the temporal profile of products of the same category with small changes in their composition.

Individuals are increasingly mindful of what they eat, and many are incorporating health value into their diet to benefit their overall health. In a qualitative perspective, several researchers have examined food strategies developed and adopted by individuals adhering to a healthy diet. However, no quantitative study measures the healthy food strategies involving both the views of individuals and nutritionists. This research proposes a healthy food strategies scale (HFSS) based on the analysis of responses from four successive studies with different samples. The results suggest that three major strategies are prioritized: healthy food choices, limitation/ elimination and planning. Strategies involve food purchases and evolve with a view towards a general balance obtained on a weekly basis. Significant differences are linked to respondents’ gender, BMI and generation. Identifying the strategies that were developed and adopted enables us to better understand the individuals who are incorporating health value into their diet and could be useful in formulating marketing strategies for healthy food products.

Having an effective sensory panel integrated within the manufacturing process is vital to confirm that food and beverage products, are produced to the intended quality standard. Quality control in manufacturing can focus on microbial stability, chemical stability and analytical assurance but sensory stability and acceptability of the expected sensory standard is vital in the quality monitoring process.

More recently, food and drink development has become more complex, which has introduced more scope for customer complaints. Consequently, retailers have increasingly recognised and insisted on the application of sensory testing to evaluate product quality during manufacturing. Where simple quality systems were previously relied on, taste panels have received more focus with some retailers introducing the use of ‘qualified’ taste panels into their manufacturing Code of Practice for Quality. 

The application of sensory panels within manufacturing has been given further impetus by the inclusion of sensory practices within the recent version of the BRC Global Standard for Food Safety. BRC Global Standard is a third-party certification scheme for food safety standards across the supply chain in 130+ countries. This inclusion of sensory evaluation and the use of competent assessors in taste panels will therefore have an impact on the manufacturing process leading to an enhancement of sensory product quality and product optimisation. 

This poster will illustrate the rise of sensory training in industry and how retailers and manufacturing requirements have changed over time. The poster will also outline how the introduction of sensory evaluation in the BRC Global Standard will present new challenges and opportunities to the food industry going forward in terms of training and upskilling quality evaluation practices.

Injera and biscuits are two important foods in Ethiopia. Teff is preferred cereal for injera but is very expensive. Much of the wheat for biscuit manufacture is imported. Sorghum is locally grown and relatively inexpensive. However, poor texture and keeping quality have been major limiting factors of sorghum injera and biscuits. This study was conducted to determine the relationship between waxy and high protein digestibility (HD)-traits in sorghum and dough-based (injera and biscuit) product quality. Eight novel sorghum lines from Texas A&M Agrilife that demonstrate waxy and HD-traits, and three normal sorghums were studied. Injera and biscuits were prepared according to standard methods. Injera from teff and biscuits made with wheat flour were included as references. Fresh injera, stored injera (5°C for 2 and 4 days), and biscuit quality were evaluated using a trained descriptive sensory panel and instrumental texture analysis. Descriptive sensory profile (DSP) showed that injera made from waxy sorghums were softer, more rollable, and flexible compared to normal lines. Instrumental texture analysis of stored injera revealed that waxy sorghums had lower stress and higher strain. This indicates that the injera were softer. There was no clear trend as to whether the HD-trait affected injera quality. DSP showed that biscuits made from sorghum lines with higher amylopectin content (waxy) were not less crunchy and less dry compared to normal lines. The waxy and HD- traits did not affect biscuit quality. The soft texture of injera was highly associated with the waxy trait. The improved injera quality is probably due to the slower retrogradation and higher water holding capacity of amylopectin starch. Sorghum lines with waxy trait can produce injera of better quality than regular normal sorghum and thus have better potential to replace teff in Ethiopia for making injera.

Hard apple cider (‘cider’), is one of the fastest growing alcoholic beverage categories in North America, seeing a 40% sales increase in 2017. Unfortunately, understanding of consumer liking for cider is limited. In an effort to characterize the cider consumer, a multi-approach study was completed to define consumer acceptance for this category through conjoint analysis (online survey, N= 749), descriptive profiling (48 ciders by trained panel, N=15) and hedonic consumer tasting (15 ciders by CLT, N=228).

The conjoint study had pre-screened cider consumers evaluate 12 cards and rate their likelihood to purchase the cider described.  The cards described cider with messaging related to fruit type, juice content, cider style and price. Cluster analysis identified two main consumer segments with different purchase drivers and chi-square analysis defined segments based on gender, age, ethnic heritage, cider knowledge, and flavour profile.

Descriptive analysis of 48 commercial ciders found ciders to differentiate for 22 lexicon terms. Cluster analysis classified ciders into three sensory groups. Fifteen of these ciders representing the sensory diversity were then taken for in-person hedonic tasting. Demographics and consumption habits were collected, and liking of the ciders was determined by 3-factor ANOVA, followed by cluster analysis to define drivers of liking.  Cluster analysis grouped consumers into two liking groups and these groups were used to create an external preference map with the profiling data.  Chi-square further defined the liking groups for demographics, purchase drivers and knowledge.

Both the online and in-person studies identified two main groups of cider consumers. Group 1 (~80%) are seeking sweet ciders with high fruit flavours, they are price driven, have low cider knowledge and are not interested in production methods or regional identity. Group 2 (~20%) are seeking dry, complex ciders, have more cider knowledge and look for local, craft ciders made from apples.  

Purpose: The number of obese children and adolescents worldwide is rising every year. Obesity has negative consequences on children’s physical and mental health and is linked with many noncommunicable diseases such as diabetes or cardiovascular diseases. However, obesity can be prevented by changing the diet. Therefore, it is important to understand children’s eating habits and social factors that may impact children’s eating behavior. The aim of this study was to examine the relationships between children’s eating behavior, perceived social norms of healthy eating and the usage of social media. 

Methods: A self-reported food preference questionnaire was used to measure children’s food preference for vegetables and snacks together with questions about the actual intake of vegetables and snacks per day. Perceived social norms of healthy eating in a peer group were measured by descriptive (Cronbach’s α=.781) and injunctive (Cronbach’s α=.585) norms subscales (2 items per each). There were 278 participants that took part in the study (M=10.61 years, SD=1.11).

Results: Preference to eat more vegetables was positively related with descriptive norms, and injunctive norms were positively related with actual intake of vegetables, but not with vegetable preferences. Descriptive norms were not significantly related with a self-reported actual daily intake of vegetables.  Participants who saw the food/drink items exposed in advertisements of social media were more willing to consume those products. A positive relationship was also discovered between willingness to consume products seen on social media and general snack preference (snack liking). Age groups analysis showed that older participants indicated that they had seen food and drink products exposed in social media adds more often than younger children. 

Conclusions: Peers and social media are important social agents influencing children’s healthy eating behavior and may be used in promoting children’s healthy eating habits. 

California specialty oranges, consisting of Cara Cara, Boukobza, Sanguinelli, and other varieties were evaluated by trained descriptive analysis, preference testing (152 adults and 72 children), and focus groups. Consumers answered questions regarding overall liking and liking of specific attributes as well as Just-About-Right and CATA ratings for a variety of sensory modalities. Descriptive panelists analyzed appearance, aroma, flavor and texture of the fruit. Focus groups were conducted to address purchase frequency, appearance and usage potential.

Descriptive analysis grouped the fruit into three categories based on their flavor ratings. Cara Cara, Tarocco, and Boukhobza fruit were high in fruity, sweet, orange, and tropical flavors. Moro varieties formed their own group, high in dried fruit, bitter, and berry flavors. The third category was made up of Sanguinelli fruit, which was predominantly described as sour with lemon/lime flavors. Lighter colored fruit (Cara Cara, Boukhobza, Tarocco) performed well in the testing with average ratings above 6.5 hedonic points from the adults and over 5.0 hedonic points from the children. Consumers showed significant differences in preferences, leading to clustering. Clustering was predominantly due to liking of the Boukhobza and Sanguinelli varieties. Focus groups found that naïve consumers were quite unfamiliar with all of the tested varieties. They were especially intrigued by the color and size of the Cara Cara fruit, with some calling the appearance “perfect”. Consumers objected to the name of “blood orange” and suggested other names, such as “rose”, “fire”, or “red” oranges. ­

The findings of this research detail numerous novel aspects of specialty oranges grown in California including quantitative and qualitative consumer preferences and full descriptive analysis. This research was funded by the Citrus Research Board of California (Project 5200-150)

AAs veganism has been on the rise in the UK, new food product lines have been introduced that replace dairy ingredients with plant-based substitutes, along with reductions of sugar, salt and fat in the original formulae. We are interested in how these changes affect consumer emotions. Our studies were based on sweetened dairy drinks and cheese which were present in the UK dairy market. Rising concerns about health aspects of sugar intake has led to Public Health England (PHE) publishing guidelines for sugar reduction in dairy foods in March 2018. Reducing sugar in well-established products which carry expectations about sweetness is challenging and more so in dairy substitutions. The first study explored perceived sweetness intensity of dairy and dairy-alternative samples. Cow’s (semi-skimmed) milk, Lactose-free (semi-skimmed) milk and Soya milk were tested by the UK consumers, 26% of the respondents preferred the lactose-free natural sweetness sample (3% sugar) and 23% preferred the cow’s milk natural sweetness sample (4.8% sugar). The consumers did not like the natural sweetness of the soya sample (2.4% sugar). When lactose free milk was tasted, positive emotional descriptors resulted, such as happy, interested, curious, delighted, crave-for-more and refreshed. The second study in cheese had discovered that energetic and nostalgic emotions were strongly associated with perceived intensity of umami taste. Calm emotion was positively linked with perceived saltiness, creaminess and smoothness of the cheese. Our results indicate the impacts of familiarity on raw materials, and average sugar and salt levels of the mainstream products on consumer linking and emotions.

There is a growing consumer demand for In-store Meal Kits. Cargill developed a variety of Today’s Kitchen® Starter kits that are protein-packed, ready-to-cook meal options for the convenience-seeking shopper. The purpose of this sensory study was to provide product guidance on the formulation, packaging and cooking instructions. There were three phases of the study. The first phase was to evaluate sensory performance of the cooked meals (Sesame Garlic Chicken with Rice Noodles, Korean BBQ Beef with Udon Noodles, Pico de Gallo Chicken with Seasoned Rice and Carne Asada Beef with Seasoned Rice). 70 panelists gave their Liking and Just-About-Right measurement on sensory attributes. All four varieties performed well. The second phase was to explore the potential packaging types that resonate best for the Meal Kits. Four different packaging types (Lidstock, Multivac Saddle Pack, Deli Tray and Corrugated Box) were evaluated by 65 panelists. Lidstock tray received higher liking ratings than other three. The third phase was to assess At-Home cooking experience. 26 qualified panelists participated in the cooking test followed by an exit interview. Each panelist received a Sesame Garlic Chicken Starter Kit along with one of the three versions of the cooking instructions. The three versions were photos, icons and text. All three cooking instructions were concise, understandable and easy to follow; however, more participants preferred the photo version. Cargill successfully launched Today’s Kitchen® Starter Kits. Each starter kit can be turned into lettuce wraps, stir-fry, street tacos and other customizable possibilities. Consumers can get a delicious meal on the table in less than 20 minutes. A Content Tool Kit (Brand elements, photography and Ready-to Post social content) was developed for retailers to build own materials to fit their marketing strategies. Shelf blade, digital coupon, sample event and shelf video were also available to promote the products.

Currently, aging is a major trend in social development. Among the elderly population, about 40% people suffer from varying degrees of eating disorders and depend on foods that are specially adapted to their needs. With the increasing trend of aging population in the world, there is great potential for the development of aged care food.

Japanese scallop (Patinopecten yessoensis) is one of the major marine products mainly aquacultured in Hokkaido and Tohoku area of Japan. It is not only consumed as Sashimi, but also processed into boiled-frozen and dried adductors. There were some researches about the thermal gelation of salted paste from scallop adductor muscle like commercial surimi-based products.

Usually surimi is manufactured by applying a series of simple techniques include washing, dehydrating and mixing with flavorings. In this study, we studied the gelation of scallop adductor muscle at low ionic strength condition and tried to develop a completely new gel-type food by using emulsified surimi. The adductor muscle was homogenized with different conditions by changing water content, salt content and blending speed. Surimi was emulsified with fish oil and plant oil such as olive oil. And then it was stuffed into polyvinylidene chloride casing tubes (22 mm in diameter and 70 mm in length). The cooked gel by boiling with or without preheating at 90℃,20min was evaluated for texture profile analysis(TPA), gel strength assessment and sensory evaluation. The gel strength of surimi after preheating at 30℃，60min was almost 500g.cm, much higher than the surimi without preheating. The addition of oil will increase the gel properties in low content such as 5-10%. It is also found that the freshness of scallop affect the final gel products. The possible mechanism of gelation will be further discussed.

The governments and trade associations of various countries have been working in recent years to reduce the levels of sugar, fat, and salt in food products. In parallel, the high health consciousness of consumers has been promoting the demand for reduced-fat products for use in lower-calorie foods. Problematically, the weakened mouthfeel of reduced-fat products makes the products less palatable and satisfying for consumers compared to their full-fat alternatives. Our group has responded by researching and developing materials that can better meet the health requirements of consumer food. In a recent investigation of the volatile components of fats, we found a unique aroma compound. To assess how new flavour composition containing this aroma compound affected the mouthfeel and flavour characteristics, we had our expert panels carry out a sensory evaluation by the descriptive analysis method using milk tea, milk coffee, biscuits, and cream stew.

As a result, the flavour composition improved the mouthfeel and enhanced the flavour characteristics that had been weakened by the reduced amounts of fat and oil used in the products tested. These results suggest that the use of this flavour composition to reinforce the weakened flavour characteristics and enhance the mouthfeel of low-fat products will enable the development of processed foods that better meet the health needs of consumers. They also suggest that this flavour composition improves the flavour and mouthfeel of foods and beverages containing fat and can contribute to the development of food products beneficial to consumer’s health.

Contextual environment information can play a big role in the way consumers evaluate and perceive a product. Immersive technologies such as Virtual reality (VR) has been gaining relevance recently because it enables consumers to experience products in a more realistic way. In addition, virtual reality might help consumer not only to engage more with the experience but also to improve their discriminability skills for product performance evaluation tests by creating the feeling that everything is real and reinforced by contextualization. 

In this context, the present study aims to check if contextual environment information through immersive technologies such as virtual reality can impact consumers’ sensory perception, emotions and discriminative ability of face sun care fragrances compared to traditional evaluations and interviews. 

Around 50 consumers assessed 6 blinded face sun care fragrances in a sequential monadic way following a complete block design through the 3 different environments such as CLT (non VR), Morning routine (with VR) & Beach moment (with VR) using:

• Validated ScentMove questionnaire (Porcherot et al., 2016) with 9 emotion evoked by fragrances; 
• Open-ended question about their overall fragrances’ perception;
• CATA sensory & attitudinal items for fragrance characterization;

With this pilot study using VR, it was possible to better engage consumers and panelists on a different sensory experience in order to improve their cosmetic discriminability product by an evoked context. For future studies it will be important to minimize the possible bias through the immersion process.

Artificial Intelligence combined with crowdsourcing are powerful emergent tools for solving complex problems across diverse industries. This study illustrates a unique approach for using crowdsourcing combined with artificial intelligence to facilitate rapid, consumer-driven flavor development in a context environment. 

Newly-developed technology consisting of the Virtual Aroma Synthesizer (VAS^TM) to generate aromas and an artificial intelligence based algorithm, Advanced Tools of Modeling (ATOM^TM) [Givaudan Corporation] was used for this study. A Bayesian D optimal design of five-component Margarita flavor notes was developed to collect consumer preference data for flavor creation. Data were collected at a bar (Cincinnati) where interested bar patrons voluntarily participated. Respondents (> 120) smelt and rated (on 5-point Hedonic scales) Margarita Flavors with different profiles. Each panelist evaluated eight design Margarita aromas plus two additional custom Margarita aromas generated by real-time application of a dynamic modelling algorithm with stepwise regression. 

After evaluating acceptability of the Margarita aroma profiles, each respondent was presented with a screen-shot of real-time personalized results. These results included personalized recommended market products (Margarita drinks) and key positive and negative drivers for preference. Data were analyzed for the overall population as well as for target demographics. Results indicated that smokey tequila was a characteristic that sharply separated Margarita heavy-users from light-users. Preferences for different Margarita profiles were also influenced by other consumer demographics such as age and gender.

This study demonstrated that Artificial Intelligence combined with crowdsourcing can facilitate rapid collection of reliable consumer preference data from un-recruited panelists in a relevant environment and mindset. It also enabled real-time development of consumer-preferred Margarita flavor profiles and recommendations of personalized Margarita flavors to respondents. 

As researchers, we are supposed to listen to people and spot insights. But if we don’t pay attention to the place where they express their thoughts and feelings: that is to say, Social Media Networks, we will be missing the “core” of the game.

Mentions on Social Media are real expressions for  today´s Consumer habits and behaviors, but at the same time give way to future insight. If well-analyzed, “Social mentions” are an endless source of spontaneous information and may complement or replace traditional methodologies.

There are two important terms to be considered, “Thick” and “Big” data and both actually share the same procedures: mentions on social media are detected through specific key words with a common origin which might be a brand, a category or a topic. Also, they have difference that lies in their focus: Thick data explores and classifies instead of confirming and quantifying (Big data). 

This Thick Data case we conducted is a segmentation of beer and FAB´s consumption occasions in Brazil.

We knew that 33% of the spontaneous mentions about alcoholic drinks on social media referred to consumption occasions. These people express and mention spontaneously and in an unstructured way what they are drinking X or T from brand A or Z with N friends, in a place or specific moment, with food or drinks as a benefit or driver together with a reason or particular emotion. The number of occasion social mentions is even greater in Centennials and Millennials.

So, we crafted out a qualitative and quantitative exploration on Twitter, Facebook and Instagram to know beer and FAB´s consumption occasions in Brazil. This country was also an excellent and challenging choice to carry on this project due to its heterogeneous regions, cultures, geographic areas, variety of brands, slang and conversation styles. 

Recently, marketing research using Web CGI system becomes widespread. This survey system has advantage, such as easy data collection from broad areas, that was difficult in conventional market survey method. When academic persons want to access such system, they would access “google form”. This system, however, too simple and not enough for more complicated Web surveying system, for example branching by some condition, or expressing visual analog scale on browser. And when they ask specialize company, it will take high cost and much time for adjusting to their needs. In this study, therefore, we developed original web system for investigation sensory preference for vegetable in Japanese population, using ASP.NET and IIS (internet information services).

First, we selected 103 commonly found vegetables in Japanese market. Participants picked up vegetables they previously ate in the first step. In order for participants to answer easily, vegetable names were shown for each category such as leaf, root, or fruit. And categories were displayed in random order, by each person. And they selected vegetables which they liked or disliked separately and evaluate total liking/disliking degree using visual analog scale. And next, they chose the following sensory factors, sweet, sour, salty, bitter, umami, orthonasal aroma, retronasal aroma, food texture, after taste, hotness, astringency, appearance and hassle of cooking. Plural factors were allowed to be selected. We asked man power supply for about one thousand participants, and the cost was $6000.

 In this system, vegetable names and categories were written in Excel file made by investigator. And CGI program read this file before executing web system. This system could also be used for investigating relationship between preference and its cause for other food categories, just by modification of this file.

Increasing of competitiveness on juice internationalised market imposes European producers to develop strategies to differentiate their products. Concerning apple juice market, use of regional monovarietal cultivars are a valuable way to create a unique profile linked to a specific area, thus claiming quality attributes and promoting emotional meaning among consumers. In literature, many authors have developed a comprehensive lexicon for describing sensory attributes of apple juices, although this information has not been yet exploited for further product characterization. Thus, the purpose was to create specific sensory profiles by evaluating monovarietal apple juices from north-east of Italy using Projective mapping combined to Ultra flash Profile. A list of descriptors developed with a text mining process using R software from most relevant juice sensory analysis literature data was provided to semi-trained assessors. Data was also compared to colorimetric and physico-chemical analysis. By applying a pre-treatment of data, it was possible to create an extensive sensory list from text mining process, including off-notes derived from microbiological and technological issues on juice production. Production of a sensory list helped assessors to develop a more detailed description of apple juices, leading to a better linkage to starting cultivar. Jonagold juice was considered the sweetest product with a pleasant pear-like aroma, while Rubinette juice was the sourest with strong herbaceous note.

In the food sensory evaluation, digital technologies and practices should be developed further in line with the needs identified in the field. Facial expression method is based on discrete emotion theory and focuses on analyzing basic emotions that are universally recognized (i.e. anger, disgust, fear, happiness, sadness, and surprise). Traditional evaluation relies on self-reported responses to food stimuli to assess specific product attributes and acceptability. Recent studies have demonstrated that emotions are connected to food stimuli and facial changes are related to emotions. Could facial expression recognition software supplement, or even replace traditional methods? 

This study examined sensory assessors’ facial reactions elicited by the aroma of food and chemical samples. The objective was to gain understanding of how facial reactions could benefit in understanding the work practices of sensory assessors. The aim was to answer the following questions: 1. How is it possible to utilize the facial expression analysis in sensory evaluation work? 2. What additional new competencies are required in sensory evaluation when using facial expression analysis according to assessors? 

Altogether twenty-four assessors from Finnish food companies and universities were interviewed by using semi-structural thematic interviews to map development intentions from facial expression recognition data as well as to explicate established competencies. The assessors first evaluated the aroma of samples (4-6 items) by rating the samples for pleasantness, intensity and familiarity on visual analogue interval scales. The evaluation was video recorded and characterized by the facial expression software (Facereader). The assessors were interviewed as they became acquainted with the analysis data from the facial expression software. The qualitative findings contribute to the explanation of how the assessors described and examined the traditional questionnaires and facial expression specific properties together and separately and revealed their potential advantages and disadvantages.

Swiss cheese producers often describe the flavor note originating from combinations of 3-methylbutanal and 3-methylbutanol as ‘malty’. These two compounds can be formed by specific bacterial strains during cheese ripening. Since this flavor is considered as negative by both producers and consumers, it is important to be able to define the minimum concentrations of these metabolites at which maltiness can be perceived. This study aimed to determine a detection threshold for malty flavor metabolites in real dairy food matrices.

Full fat milk and milk enriched to mimic the fat content a semi-hard cheese were spiked with either 3-methylbutanal, 3-methylbutanol and a combination of these compounds was tested. Bacteria strains known to form different amounts of 3-methylbutanal and 3-methylbutanol were added to Raclette cheeses which then were ripened for 100 days. 

Detection threshold for maltiness was determined with a trained panel (n = 12) using paired comparison tests. Samples were also analyzed by GC-MS-olfactometry to determine the concentration and a detection threshold by sniffing of the above mentioned compounds simultaneously.

As expected, threshold concentrations for maltiness perception varied depending on the food matrix. For both tested compounds the lowest concentration level was found by the sniffing method, followed by the fluid milk systems. The concentration values determined for cheese are tentative, since the concentration steps of 3-methylbutanal and 3-methylbutanol between the cheese samples could not be fully controlled. The results also suggest that the perceived quality of maltiness changes depending on the relative concentrations of the two chemical compounds.

Further studies are needed to gain detailed insight how interactions between food ingredients and bacteria influence the malty note. 

Ideal representation can be explained as a sensory profile expected for an ideal product. Intake experiences help acquire perception of sensory attributes that had not been noticed at the first encounter. Therefore it is hypothesized that intake experiences influence formation of ideal representation by facilitating acquired perception of sensory attributes. This study was conducted to investigate whether previous intake experience influence the construction of ideal sensory representation using coffee and orange juice as stimuli. Eight samples of cold brew coffee (CC) and orange juice (OJ) were selected respectively. Subjects were recruited according to their intake frequency: the groups with high intake frequency of CC (≥7 times/week; HCC, n=69) and OJ (≥twice/month; HOJ, n=80), and the groups with low intake frequency of CC (≤once/week; LCC, n =83), and OJ (≤once/month, LOJ, n=72). Ideal sensory representations of CC and OJ were obtained using IPM (ideal profiling method). Ideal representation of CC by LCC was characterized by avoidance of bitterness, and burnt and strong flavor. Similar ideal representation was shared by individual LCC subjects. Ideal representation by HCC consisted of caramel, sweet, nutty, and roasted flavors, and less influenced by bitterness, burnt and strong flavors. Less consensus on ideal representation was found in HCC. Ideal representations of OJ did not differ between HOJ and LOJ, constituting of fresh orange flavor and sweetness, and avoidance of puckering, thickness, and bitterness. However ideal representation by HOJ was less influenced by sweetness. Intake frequency had stronger influence on CC which has been consumed later in their lifecycle than OJ which has been consumed since childhood.

Emotions remain an under-researched area, despite playing a significant role in consumer behaviour. Many studies involving consumer emotions have focused on consumers’ emotional responses to advertising and the mediating role of emotions on consumer satisfaction. However, there is a lack of studies that analyse the role of emotions in the consumption of foreign products. In particular, few authors have delved into the effect of emotional feelings in the form of consumer affinity. Consequently, the main objective of this research is to analyse the concept of ‘consumer affinity’ and its influence on the acquisition of foreign-made products. This research provides an integrated review of the consumer affinity literature to discover the theoretical foundations and key themes underlying this field by combining the complementary approaches of conceptualization, bibliometric analysis, and interrelationships with other constructs (inter-variable approach). More specifically, this study provides insights into the antecedents and consequences of consumer affinity in terms of consumers’ decision-making. In addition, this research includes consumer affinity as a possible mitigating variable of the reluctance to buy, or ‘anti-consumption’, to show the importance of this phenomenon in the construction of consumer behaviour. This paper provides a series of research propositions and lines, which conceptually guide future research on consumer affinity.

Taste perception can be regarded as consisting of two separable processes—taste quality and hedonics. Taste quality is a function of sensory input through receptors expressed on type II cells of the taste bud and can be objectively measured in humans by discrimination assays. Taste hedonics generally is regarded as subjective, but physiologic and emotional correlates of hedonics can be assessed through biometric measures. Results suggested that mild environmental stress can impact taste responses. It is not clear whether stress impacts taste quality or the subject’s hedonic response to the tasted stimuli. We sought to examine and clarify the impact of mild environmental stress on taste, particularly focusing on individuals’ abilities to detect bitter tastes of Non-Nutritive Sweeteners (NNS). To this end, we used the TaStation®, an automated game-like system for rapid measurement of taste discrimination, and iMotions biometric analysis of Facial Expression, Eye Tracking and Galvanic Skin Response. Eight adult subjects were participated in the discrimination assessment and the subjects were biometrically monitored while performing a taste discrimination to record detection tastes of sucrose, acesulfame potassium (ACE K), aspartame (ASP), rebaudioside A (REB A) and sucralose (SCRL). In a control test, bitterness and facial action units associated with negative emotion were indicated most often on high concentrations of ACE K and REB A. In an experimental condition, a mild environmental stressor—a randomly presented (unpredictable) noxious buzzing sound and a time-out in the course of the game—was introduced. The stressor increased overall errors in the discrimination task. The effect of the stressor resulted in increased bitter perception and decreased sweet perception of NNS. Individual differences of detecting bitterness were observed.

In recent years interest in the multisensory experience has grown within food and taste research, and lately the attention concerning cross modal correspondence and sound and taste perception has emerged (Spence 2015). Previous research suggests it is possible to use soundtracks designed specifically to provoke enhanced perception of basic taste attributes. 

Therefore, the aim of the present research was to verify whether a designed basic taste soundtrack could affect liking and perception of basic tastes in bread (sourdough) for a group of consumers (n=675).  

We adopted the soundtracks reported by Wang et al. (2015) which were designed by J. Deng and H. Sun for their master thesis (2015). We conducted a consumer test were consumers where asked to listen to soundtracks while tasting bread and evaluate the sensory perception. We investigated how sweet, bitter and acidic music affects the taste perception of the bread for liking (1-7) and Just-About-Right (JAR). As taste stimuli we used two samples of bread with two different levels of salt intensity (p<0.001).

The results reveal, that the salty soundtrack found higher liking (p<0.001) compared to no soundtrack. Furthermore, the same soundtrack revealed an effect on perceived saltiness and acidity closer to JAR (p<0.001). Also, when the sweet soundtrack was played a higher liking (p<0.001) was found compared to the acidic and bitter soundtrack, again the same soundtrack affected the perception of sweetness closer to JAR (p<0.001).

From a practical perspective, this study indicates that designed soundtracks for basic tastes might help to enhance the perception of taste and liking of bread. Moreover, from a more health perspective the salt level in bread could be lowered and then the perception of saltiness could be compensated by using a designed soundtrack.

Consumption of sugar-rich beverages is considered a health risk factor. To produce beverages with lower sugar content while maintaining a high level of perceived sweetness, other sweetness enhancing tools are needed. Besides non-nutritive sweeteners, cross modal interactions could potentially be used to increase sweetness perception of sugar-reduced beverages. It has earlier been shown that aromas can enhance sweetness perception through cross modal interactions. 

The aim was to investigate different aromas’ ability to increase perceived sweetness in both fruit drinks and aqueous solutions. The aromas investigated were pomegranate, vanilla, banana, honey, raspberry, and elderflower. This was investigated using both sensory descriptive analyses and consumer studies (n=126-241).

Pomegranate aroma had a significant positive effect on perceived sweetness in the consumer studies as well as in one of the descriptive studies where pomegranate aroma was included. Vanilla aroma had a significant positive effect on sweetness in both the consumer studies as well as the descriptive analyses where vanilla aroma was included. Generally, the sweetness enhancing effect of the aromas was found to vary.

These studies indicate that aroma can influence perceived sweetness, and thus could play a key role in the use of cross modal interactions to formulate sugar-reduced beverages with high sweetness perception. In the presentation, a discussion on aromas effect in different matrices as well as differences between descriptive analyses and consumer studies will be included. 

Nopal (Opuntia ficus-indica) is a widely consumed vegetable in some countries such as Mexico; however, in Brazil, it is considered a nontraditional food despite its extensive cultivation, which significantly reduces its sensorial appeal by consumers. Little is known about the underlying sensory perceptions and how the nutritional properties of this food can contribute to its acceptance for Brazilian consumers. The present study evaluated the sensorial perceptions of a nopal juice among potential consumers of the north (n = 100) and the southern (n = 100) of Brazil. CATA test was performed before and after tasting of the juice, as well as the consumer's willingness to take the product again. Before the tasting, the participants evaluated the product from a cultural point of view and considered their individual experiences. During the tasting, the participants had the opportunity to analyze the product's label; therefore, they considered both nutritional and sensorial aspects for evaluation after the tasting. It was observed that beliefs regarding nopal significantly reduced their acceptance. For example, nopal juice has less acceptance among northern consumers, and this is due to the fact that nopal is mostly associated with animal feeding in this region of the country. Although these pre-consumption beliefs have resulted in some influence on sensory perception after tasting, the nutritional properties of the juice have determined the consumption experience. This refers to the growing consumer search for healthy foods. Most participants associated the taste of this nontraditional food with other traditional vegetable juices, which makes them remember pleasurable experiences and, consequently, optimizes the acceptance of new foods. Therefore, although nopal is not directly inserted in Brazilian food culture, the population, especially in the south of Brazil, is willing to accept it mainly because of its nutritional properties and its association with flavors to which they are already familiar.

Sweetener Concentration Response (CR) curves show how the sweet taste intensity of a sweetener changes with increasing concentration.  CR curves are used as guidance to identify the amount of a sweetener needed to deliver a targeted sweetness level/intensity.  The curves generated can be linear, as is typical of nutritive sweeteners, or non-linear, as is typical of high potency sweeteners (HPS).  The data for such curves is typically generated by trained panels that assess the intensity of a sweetener, at a given concentration, against a set of standard references.  

To-date, there is not a clear link between CR data and what consumers perceive.  Understanding how these data compare to consumers’ perceptions will allow product developers to better formulate products for consumers.

This will be done by first selecting a set of concentrations of each of Reb A and sucrose that span their individual CR curves and then assessing each in water, buffer and unflavored iced tea by both consumers and a trained panel.  Perceptions of sweetness intensities by both groups will be studied; and consumers will be asked additional liking and JAR questions.  This research design will enable the Ingredion team to link the CR results of a trained panel to that of consumers for sucrose and stevia in aqueous systems.  

Eating food is a dynamic experience. During chewing, and with the addition of saliva, both micro- and macro-structural changes occur to the bolus. In a semi-solid food matrix, changes include a reduction in perceived thickness. It is hypothesized that hydrolysis of the starch by salivary α-amylase contributes to this reduction. The focus of the current research is to examine the relations between the amount of the reducing sugars produced during hydrolysis and changes in perceived viscosity of a semi-solid food matrix. 

Pureed carrot matrices, prepared with 0%, 0.4% and 0.8% (w/w) added waxy maize, were assessed using sensory and instrumental measures. Progressive Profiling was conducted (n=11) to investigate the changes in oral thickness. The concentration of reducing sugars produced during hydrolysis were determined by mixing purees with fresh saliva for 7s and 21s. Steady flow and viscoelastic properties of products were also measured. 

Sensory results indicated a decrease in oral thickness for all samples with an increase in oral residence time. At swallowing, perceived thickness of the starch samples was higher than the control. For added starch samples, reducing sugar concentration plateaued at 7s. At 21s, the high starch sample showed a larger reduction in reducing sugar concentration than the low starch sample. For all samples, viscoelastic moduli decreased due to the dilution of the sample and there was no additional effect of saliva incorporation. Salivary α-amylase activity remained constant and was not affected by starch or time of processing. 

Results suggest that changes to viscosity may be related to the dilution effect of saliva or due to other salivary compounds such as mucin. These results indicate that, in a semi-solid food, where the texture has been modified and requires minimal oral processing time, sensory flow perception cannot be predicted based on compositional and rheological changes in bolus properties.

Sea urchin gonads are receiving increasing attention for their exclusive sensorial attributes. However, the sensory profile of this highly demanded gourmet product is not well described yet and may help enhancing gonads marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex and harvest location, as well as the impact of presentation on consumers acceptance and profiling. Sixty untrained panellists (regular consumers of seafood) were asked to evaluate eight samples of raw sea urchin gonads, divided by sex, harvest location and presentation (over a white plate or in the shell). The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Check-All-That-Apply (CATA) ballot with a list of 36 sensory attributes, previously selected and divided into four dimensions: appearance(8), odour(8), texture(7) and taste(13), launched in Compusense. From a three‑way ANOVA, no significant effect of sex, harvest location and presentation was identified for both liking and acceptance, although a significant interaction between presentation and sex was identified: presentation in shell favoured female gonads and undervalued male gonads. Sensory profiling clearly separates gonads according to sex, with females being more “appealing” than males that presented a “milky white fluid”, consistent with other studies (Baião et al., 2018); gonads were also separated according to the presentation method, with those on a plate being more “sweet” and those in shell presenting more “tropical” odour and taste. Results demonstrate that despite the lack of differences in overall liking and acceptance, consumers identify differences in the sensory profile of male and female gonads. Moreover, the use of a more gourmet-like presentation in shell also impacts on the sensory profiling and enhances the somehow negative appearance of male gonads.

Acknowledgments: PhDGrant (PD/BDE/129043/2017-FCT) ProjectINNOVMAR (NORTE-01-0145-FEDER-000035)

As proceeding of a previous study on the effectiveness of different palatal cleansers on the carryover effect of minty confectionery products¹, this study was implemented to understand if the effect of combined palatal cleansers could improve the cleansing efficacy.

Trained sensory panellists experienced in chewing gum analysis, chewed for three minutes the high cooling intensity chewing gum used in the previous study. After spitting, they were invited to rest (control), or alternatively to use a specific combination of palatal cleansers: breadstick + sunflower seed oil; breadstick + whole milk; breadstick + oil + still water; breadstick + milk + water. They measured the intensity of residual sensations (overall cooling, minty aroma, sweetness) for 15 minutes. The chewing gum reference was always the same (even if presented in blind condition), while palatal cleanser combinations were randomized following a complete balanced design.

In general, seed oil appears to be more effective then whole milk. The use of water after oil or milk seems to be counterproductive on the reduction of overall cooling and minty aroma sensations, probably because of the lipophilic nature of menthol and cooling agents. The hydro-soluble nature of both bulk and intensive sweeteners, instead, makes the addiction of water increase the efficacy of both combinations of palatal cleansers on sweetness perception. The comparison with the results from the first study shows that minty aroma and sweetness can be substantially reduced when oil or milk are associated to breadstick. In the case of overall cooling, the combination of palatal cleansers does not show an increased efficacy.

Therefore, this second study confirms, at least partially, that a combination of mechanical and chemical palatal cleansers may be more effective to reset the oral environment.

1. Pannitteri et al., Effectiveness of several palatal cleaners on carryover effect of minty chewing gums, Eurosense 2018

Food choice is guided by various factors including senses, physiological and emotional states. Dogs have a very accurate olfaction system which greatly influences food selection and intake. For palatability experts, it is crucial to have precise and accurate analysis methods, based on the olfaction physiology and mechanisms, allowing linking the olfactory profile of a pet food product with its palatability performance in dogs. Some aroma analysis methodologies enable the detection of most of the volatile compounds present in products. However, they do not allow determining which molecules are actually perceived by the dog and how they impact their preferences. This innovative study aims to evaluate the interest of using olfactory receptors, as sensors, in the characterization and discrimination of dog palatant solutions, in comparison with dog and human sensory analyses. The palatability level of four dog palatant solutions was evaluated using preference tests conducted on dog panel. Discrimination tests were then performed on the products with a human panel. The palatant solutions were finally analyzed on human olfactory receptors platform. Results showed that the four palatant solutions were discriminated by both dog and human panels. Moreover, they were perceived with different levels of palatability by the dogs. On the olfactory receptors platform, a specific profile of activation was established for each solution allowing products discrimination. In terms of discrimination, results obtained with the olfactory receptors were comparable to those obtained by both panels. The activation profile of olfactory receptors of each solution was based on the nature and the activation level of each receptor, providing complementary information on the palatant solutions, presumably on the perceived volatile compounds present in a solution, and probably their impact on the palatability of the product. In conclusion, the use of olfactory receptors could reveal certain molecules implicated in the palatability of pet food products.

Given the high number of competing food products and several varieties of each product on the market, visual saliency of information on food packaging becomes an important factor that affects consumers’ purchasing decisions. This study examines how award marks and taste radar charts found on chocolate packaging affect consumers’ product selection behavior. Based on previous studies (Gmuer et al., 2014; Siegrist et al., 2009; Stasi et al., 2017; Orquin & Loose, 2013; van Herprn & van Trijp, 2011; Antunez et al., 2013), we verified the following hypotheses by conducting an eye-tracking experiment:

H1-a: Taste radar charts that indicate food taste characteristics attract consumers’ visual attention.

H1-b: Taste radar charts affect consumers’ food selection behavior.

H2-a: Award marks attract consumers’ visual attention.

H2-b: Award marks can influence consumers’ food selection behavior.

An experiment was conducted on 32 university students wearing eye-trackers. Subjects were asked to choose between two chocolate products with different tastes and different number of award marks on their packaging and to state the reason for their choice. Both sides of the products’ packaging was presented, and gaze data of subjects were recorded. The every elements of packaging design were set as AOI (areas of interest). For each AOI, total fixation duration, fixation count, total visit duration, and visit count were calculated. ANOVA and Tukey's multiple comparison tests results showed that the visit duration and the visit count of the taste radar charts and the award marks were significantly longer and more frequent compared to that of other elements. Especially, the attention on the taste radar charts was prominent, and they were found to affect selection behavior. Also, award marks received the visual attention of some consumers and influenced product selection.

Research has shown that variables like genetic sensitivities, eating habits, and healthiness impact a consumer’s product perception. One less explored area is personality. Persona impacts the filters by which we absorb the environment and respond to stimuli. In this study, we assess the potential impact of personality on perception by focusing on bitterness differentiation.  A lager beer was dosed with 3% sucrose octaacetate to impart additional bitterness in one sample. The bitterness was confirmed to be significant when tested by trained panelists in a controlled environment using a Tetrad (p<0.05, d’prime<0.80).  In addition to the Tetrad, the trained panelists were given a modified form of the DISC personality profile assessment.  Next, over 200 consumers attending tours at the Samuel Adams Boston Brewery completed the personality assessment and Tetrad. These individuals completed the elements in a Tour Center setting; uncontrolled. Participants were regular beer drinkers (>3x a month) from the United States. The result of a Pearson Correlation Test comparing the correctness of the Tetrad with the personality type for both groups showed that personality was correlated to the panelist's bitterness discrimination ability. By further comparing the two sets of panelists we could better understand the effects of personality by controlling for the environment.  These results offer insights into more effective training and environment control to address all personality profiles among our panel.

The saleability of fresh-cut fruit depends on how consumers perceived its intrinsic and extrinsic cues on top of its expected convenience value. Yet it is unclear how consumers perceive these cues and how they influence consumer choice and repeat purchase for fresh-cut fruit. In utility theory, higher perceived quality with constant cost links to an increased perceived value and therefore achieving utility maximisation. In this study, we aimed to determine how consumers perceive specific cues such as the presence of mint leaves (with and without), packed on date information (with and without) and container shape (cup and square punnet) in relation to perceived freshness, quality and value of fresh-cut fruit with watermelon as the model product. Purchase and consumption stages were mimicked using discrete choice experiment and consumer test to 405 respondents (current users =195 and non-users = 210). Repeat purchasing decision was also determined after consumer test. Results showed that packed on date information most significantly influenced buying preference, product liking and likelihood to repeat purchase. The presence of mint leaves also influenced buying preference but not as much as product liking and willingness to repeat purchase of fresh-cut watermelon with it. Container shape on the other hand influenced buying preference with cup as more preferred than a square punnet because of the cup’s larger volume image effect. Square punnet however was highly preferred after consumer testing due to watermelon intact cubes compared to when packed in a cup. Overall, the results of this study are useful in guiding enhancement of the perceived value of fresh-cut watermelon and in the future, will be valuable in developing researches involving econometrics and consumer product testing

Apple texture derives from the breakdown of apple cellular structure and is one of the primary drivers for consumer acceptance. Consumers prefer apples that are firm, juicy, crisp, and not mealy. To ensure consumers have access to apples with these characteristics, apple breeders are looking for rapid techniques to characterize apple texture. Currently, penetrometer puncture tests are the most used assessments by the apple industry to screen apples for texture. However, results from this test have only been shown to correlate with apple firmness. Correlations between other textural attributes (e.g. juiciness and crispness) and their respective instrumental measurements have been variable. The purpose of our research was to determine if a 5-Blade Kramer-shear cell may provide more reliable correlations with crispness and juiciness perception by a trained sensory panel for a set of 22 apple varieties.

Correlations for positive area under the curve with crispness perception were r=0.85 and 0.88 for penetrometer and Kramer-shear measurements, respectively. Correlations for peak positive force (PF) with crispness perception were r=0.83 and 0.88 for penetrometer and Kramer-shear measurements, respectively. Juiciness perception correlated with peak PF as r=0.70 and 0.83 for penetrometer and Kramer-shear measurements, respectively. During the Kramer-shear testing, the juice expressed from the apple samples were collected, weighed, and correlated with juiciness perception (r=0.855). Juice from penetrometer testing could not be collected as there was not enough juice expressed. Although penetrometer and Kramer-shear had comparable correlations for crispness perception, the Kramer-shear could better characterize juiciness based on juice expressed during shearing. It is proposed that Kramer-shear measurements have a greater correlation to juiciness perception than penetrometer measurements because; it better mimics the action of teeth during chewing and expels more juice. Results from this research will help apple breeders in screening apples with improved apple textures, producing higher quality apple varieties worldwide.

Mealiness is an important texture attribute in the fruit and vegetable sector as it is associated with over-ripening and low fruit quality and it is a key detractor of consumer liking. Despite its importance and prevalence on descriptive lexicons for produce, the definition of mealiness among panels is variable and often includes multiple components. However, descriptive analysis protocols advise against using multidimensional attributes (e.g. creaminess). The purpose of our research was to characterize the underlying component attributes of mealiness, so that singular aspects can be used in future lexicons. Time intensity (TI) was conducted on 4 apple varieties for mealiness by a trained sensory panel. Temporal dominance of sensations by modality (M-TDS) was conducted on the same products using 7 texture attributes (granular, soft, hard, juicy, dry, crisp, and skin persistence) to elucidate the sequence of dominant sensations during chewing, specifically during mealy perception. The TI plot for mealiness was overlaid with TDS plots to explain the progression of mealiness perception.

The sequence of dominant sensation that occurred during peak mealiness perception differed between non-mealy (TI peak mealiness ratings: 33-40/100) and mealy (TI peak mealiness rating: 79/100) apples. Yet, both mealy and non-mealy apples had skin persistence as a common dominant perception during the late phase of the TDS plots, suggesting that this attribute does not contribute to mealiness perception. Non-mealy apples were first perceived as crisp and then juicy in the intermediate and late stages of mealiness perception. The mealy apple was first perceived as soft, then fluctuated between granular and soft for the remaining duration of mealiness. Therefore, we can conclude that soft, granular, and the absence of juiciness are underlying component attributes of mealiness and may be used in place of mealiness in future panels.

Introduction

Crispness is an important factor in food perception, especially in snacks. However, there are a little studies investigating crispness.  In the present study, we investigated the relationship of palatability and crispness in five kinds of Japanese snack Kakinotane (spicy crispy rice cracker) varied in crispness, using Temporal Drivers of Liking (TDL) method and the onomatopoeia words for describing various attributes of crispness. 

METHODS

Twenty university students participated in this study. After informed-consent procedure, the students participated in the Temporal Dominance of Sensations (TDS) session. In TDS session, the participants were asked to eat one of the stimuli, Kakinotane, and to successively evaluate its crispiness for 60 seconds with 9 onomatopoeia words, BARIBARI, BETABETA, BORIBORI, GARIGARI, KARIKARI, PARIPARI, PORIPORI, SAKUSAKU, SARASARA, and ZAKUZAKU. On the other day, the participants were asked to participate in the liking session. In the liking session, the participants were asked to successively evaluate palatability of the stimuli. The data obtained from these two sessions were combined and analyzed with Temporal Drivers of Liking (TDL) method.

RESULTS AND DISCUSSION

Principal component analysis for TDS data confirmed crispness of each kaki-no-tane was described with different combination of attributes. PCA showed that the PC1 is an axis describing watery characters, BETABETA-SAKUSAKU, PC2 is hardness, ZAKUZAKU-SAKUSAKU, and that each stimulus can be plotted differently. Liking score for each kaki-no-tane decreased with time, which suggests more intense crispness leads to greater palatability. Analysis by TDL method showed that some attributes describe palatability of some kaki-no-tanes, for example, KARIKARI contributes palatability of all kinds of kaki-no-tane. The results also suggested that the time window of this experiment do not fit for evaluating the palatability of the kaki-no-tanes, because all participants finished eating the kaki-no-tane in 40 seconds. Also the crispiness of Kakinotane was disappeared in 10 seconds by mastication and digestion.

The present work aimed at finding similarities in the sensory profiles obtained with Rate-All-That-Apply (RATA) and Free Sorting (FS) combined with free description of the groups. For this purpose, different orange-based juices (3 orange juices, 2 tropical juices, 1 pineapple/orange juice) were evaluated by an expert panel (n = 9 for RATA and n = 11 for FS). 

Statistical analysis of RATA data was carried out two-fold: For the ranking data, an ANOVA-model and Principal Component Analysis (PCA) was used to investigate differences in sensory attributes. Additionally, data matrix was transformed into a binary table and analysed using correspondence analysis (CA). Free Sorting data was analysed using Multidimensional Scaling (MDS), Agglomerative Hierarchical Clustering (AHC) and CA.

With both data analysis approaches for RATA, two groups of products were distinguished: 1) orange juices profiled as “orange” odour/taste, “sourness” and “pulp” (p < 0.05) and 2) tropical fruit juices, which were perceived as “mango”, “pineapple” and “tropical” (odour/taste) as well as “sweet” (p < 0.05). Free Sorting resulted in similar grouping of the products with tropical fruit juices being described as “pineapple”, “tropical” and “sweet” and orange juices as “orange”, “acidic”, “pulp”, “bitter” and “fruity”.

Both methods resulted in very similar sensory profiles of the products with RATA being more detailed in terms of subtle differences as “mango” or “grape”. With FS only attributes that corresponds to the shared sensory space of each group become obvious, meanwhile with RATA very small differences are also gaining importance. Therefore, both methods would be suitable to describe and discriminate these types of products. RATA was described as easier and more appropriate to use with orange-based juices as during FS tiredness is high due to high acidity. However, further research including larger panel sizes on different food items is needed to strengthen these results.

Visual information may substantially impact sensory perception. Neuroscientific findings indicate that particularly color may contribute to the perception of oral somatosensory experiences. However, crossmodal interactions between color and texture, as well as effects of these interactions on texture perceptions in the oral cavity have so far been targeted only scarcely. Thus, we examine the effects of color intensity on texture expectations and texture perception.

For sensory testing, two types of colored pudding samples were produced through the addition of colorants, while all other sensory properties remained unaffected. A triangle test (n = 32) was employed to ensure that the manipulations were unambiguous and recognizable. A highly significant difference in color intensity between the samples was detected, wherefore the intended manipulation of the stimuli was established. The main study (n = 249, age: M = 24.04) was planned and analyzed as a 2 (PRAE vs POST) × 2 (BRIGHT vs DARK) × 2 (3° C vs 9° C) three factorial mixed ANOVA with color intensity and serving temperature serving as between-subject factors and the evaluation of texture attributes of the samples before and after tasting as the within-subject variable. For creaminess there was a trend that the subjects valued the dark samples creamier than the bright samples (F(1,245) = 3.85; p = .05), both regarding expectations and perceptions. Also, the bright probes were rated significantly thicker than the dark samples (F(1,245) = 8.45; p < .05).

Thus, our results provide some first empirical evidence of effects of color intensity on expected and perceived oral somatosensory experiences. The present work entails scientific as well as managerial implications, as our findings may be transferred to product development (and hence, the attunement of product’s intrinsic properties), but may also be considered when designing extrinsic cues, such as product packages.

Achieving flavor stability over long term storage is one of the main KPI’s in food manufacturing.  Especially challenging can be when added flavors are not initially present in a multi-dimensional food product.  An interim 16-week cumulative analysis of sensory data in an on-going one-year shelf-life study of meat-simulating vegan patties in cold storage shows potential positive interactions between freezer storage and product taste.  Meat-like flavor characteristics are demonstrating initial positive stability, and even potential enhancement of the “meat” characteristics, possibly from a blending and concentrating effect on flavor due to time and loss of moisture during the cold storage.  Interval sensory evaluations determine if the effect is a life-cycle aspect only present in the initial phases, or if this is a longer-lived phenomenon.

Subjects often self-classify their hair differently than the technical classification done by trained hairdressers, for type, damage and condition of hair, posing a challenge for screening respondents for panels and surveys alike. Perception thus conducted a study combining 4 tools: Self-declared, Implicit Association Test (IA), Hairdresser’s classification and In-depth interviews, aimed at understanding why misclassification happens and testing IA to complement or replace self- classification and potentially use it for screening volunteers. 89 women in Brazil were surveyed in December 2018. 

A significant portion of the subjects indeed misclassified type (31%), condition (46%) and damage (63%), in both IA and explicit questioning. 

Conventional questioning correctly determined type in 33% of cases (x 4% for IA); 20% for condition (x 7% IA) and 11% for damage (x 12% for IA).

Part of the sample showed identical explicit and IA results (both different from hairdressers’).

Qualitative interviewing helped understand why this happens. For type, people declare their idealized type, i.e. an approximation of the ideal hair they wish to achieve. For condition, there is an unconscious refusal to admit that one’s hair is dry, that, to them, is a proxy for damaged hair. For damage, it is very hard for women to acknowledge the level of damage, for it indicates a careless or even unhealthy woman. 

Misclassification is indeed an issue for screening and it has to do with self-image and aspiration - and many subjects have such a strong wrong self-image of their hair that they indeed believe in it. More investigation is needed in order to determine wheter IA or a combination of IA and conventional questions may be a solution to try and reduce this significant issue that is misclassification of respondents’ hair type, condition and damage.

Spicy food is part of the culinary culture all around the world. Isothiocyanates (ITCs) have this unique flavour property causing a pungent, burning sensation and a lachrymatory effect (Nilius and Appendino, 2013; Ortner and Granvogl, 2017). 

Mustard, horseradish and wasabi are some of the condiments and vegetables containing glucosinolates. Cell rupture leads to the release of endogenous myrosinase (thioglucoside glucohydrolase) hydrolysing glucosinolates mainly into isothiocyanates (Hanschen et al., 2012; Stahl et al., 2009). 

The main isothiocyanates hydrolysed enzymatically are AITC from the glucosinolate sinigrin and the unstable p- hydroxybenzyl isothiocyanate hydrolysed from sinalbin (Belitz, Grosch & Schieberle, 2009).

The aim of this study is to evaluate the pungency perception of AITC in water- and oil-based carrier matrices with different AITC concentrations using the TI method. The study was conducted with 10 panelists and included panel training according to Peyvieux and Dijksterhuis (2001). 

Within this study AITC in oil-based matrices was tested with and without using a nose clip to determine the influence of volatiles on trigeminal pungency perception of AITC.

Most TI parameters - maximum intensity observed (Imax), total area under the curve (AUC), duration of the decreasing phase (DurDec) - depended strongly both on AITC concentrations and AITC carrier matrices. For increasing AITC concentrations, a distinct raise of Imax was observed. Pungency intensity was consistently higher in water-based AITC carrier matrices than in oil-based carrier matrices. Furthermore, AUC and DurDec increased with increasing AITC concentrations. In oil-based matrices pungency perception of AITC was tendentially higher in samples tested without nose clip.

Thus it was possible to show the influence of concentrations and carrier matrices on trigeminal pungency of AITC.

The packaging of a product is well known to have an impact on consumers’ expectations and perception of a product. However, in practice the impact of packaging’s sound on consumers’ sensorial experience of a product is an area of limited published research.

As part of a research project on multi-sensory perception, this study was conducted to examine the relationship between a product’s perceived packaging sound and the sensory perception and acceptability of the product. 

A selection of packaging opening sounds was screened by a trained sensory panel using a newly developed sensory method called Consensus Projective Mapping, from which three very different sounds were selected for evaluation by 101 regular consumers of crisps with no self-reported hearing issues.

Using headsets and unstructured line scales, the consumers evaluated one sample of ready-salted crisps in three conditions: blind (crisps only), expected (sound only) and informed (crisps with sound). Perceived and expected characteristics of the crisps, as well as perceived characteristics of the sounds, were assessed. Within the assessment one of the sounds was duplicated to allow for sensitivity to be checked.

The consumers found the sounds to be significantly different based on pitch and loudness. All sounds, however, had a negative impact on both expected and perceived characteristics of the sample. In terms of impact, differences between sounds were particularly pronounced in the expected condition. Some sample characteristics were also more impacted than others.

Cross-modal correspondences were explored within the context of a product and its packaging. It was shown that the sound of a product’s packaging can modify the perception of a product, which could be exploited within industry to prepare consumers to a particular experience or manipulate the perception of a product after e.g. reformulation. The results also highlight the importance of early intervention in packaging design.

Previous research has shown clearly conclusion about the interaction of sweet, salty, bitter and sour in complex taste systems. However, perceived intensity of umami (savoury) within complex mixtures is less defined, where maintaining savoury taste of foods at reduced salt levels is a growing need. Therefore, the aim of this study is to investigate the role of umami in complex taste systems.

Initially the concentrations of single tastants were adjusted until a trained sensory rated them as equi-intense (medium to strong) on general labelled magnitude scale (gLMS). The panellists rated the intensity of all tastants, served in a balanced order in duplicate on the gLMS. Two sample sets were prepared: one where the sodium at an equivalent molarity to that in the MSG (monosodium glutamine) was added to all other tastes (sodium balanced) and one where it was not (unbalanced). 

The result shows that the umami taste did not enhance or suppress the perceived intensity of any other taste in the complex taste systems irrespective of the sodium balance. However, sweet, salty, sour and bitter significantly suppressed the perception of umami intensity in complex taste systems, again irrespective of  the sodium balance. Moreover, the total intensity of mixtures was similar to the total overall taste intensity of single tastants (irrespective of sodium balance) apart from the binary mixture of bitter and umami which was rated significantly stronger in overall taste than either of the individual tastants in isolation.

Overall, the addition of umami did not enhance or suppress any other taste where previous studies demonstrate that the combining of most tastants suppresses the taste intensity of both individual tastes. However, the addition of sucrose (sweet), sodium chloride (salty), citric acid (sour) and quinine (bitter) to MSG did significantly inhibit the umami taste.

The present study investigated the sweetness quality of sweeteners in ternary and quaternary blends. The main objective was to identify effective combinations showing sweetness synergism as well as eliciting similar sweetness to that of sucrose.

Each four types of bulk(sucrose, allulose, tagatose, erythritol) and intense(sucralose and 3 types of rebaudioside) sweeteners were target samples of interest. The sweetness potencies of individual sweeteners were measured at various sucrose equivalent concentrations(SECs, 1%-5%) a priori. Then, these bulk and intense sweeteners were mixed into specific ratios based on their sweetness contribution so that the combination makes up equi-sweetness level which corresponds to 10% sucrose. For example, when allulose, tagatose, and sucralose were mixed at 4:3:3ratio, the sweetness potency of these sweeteners at 4%, 3%, and 3% SEC, respectively, were measured. Next, corresponding concentrations were mixed together and compared with 10% sucrose solution. Twenty four ternary and 47 quaternary mixtures were formulated. The sensory characteristics of these combinations were analyzed by a generic descriptive analysis. Ten percent sucrose solution was always included in the sample sets as a control. The samples were evaluated by 9-10trained panelists. The panelists developed and defined descriptors and established standard references to evaluate the samples using 15-point numerical intensity scale. MANOVA utilizing general linear model was carried out to analyze the data. 

Among the sweetener combinations, mixtures showing similar sweetness quality with sucrose control and those exhibiting sweetness synergism were identified. A blend that showed similar or higher sweetness intensity to that of control and carrying minimal off-flavors were considered as a “good” blend. 50% and 60% of ternary and quaternary blends, respectively, were shown as good blends but 17% and 4% of them showed sweetness suppression. Sweetness suppression effect was observed when intense sweeteners contributed to more than 5% SEC or more in the mixture.

The current consumer aversion for sucrose excess and the use of artificial ingredients has encouraged the production of beverages that preserve the fruit's wholeness and aggregate nutritional values, such as the availability of dietary fibres. Thus, the aim of this study was to develop a functional sucrose-free tamarind beverage. Seven samples of the beverage were prepared: one standard sample sweetened with sucrose and six samples with different sweeteners (stevia with 97% of rebaudioside, sucralose, saccharin, neohesperidin, neotame and acesulfame-K). The base formula of the beverage was the dilution of the commercial tamarind pulp (100g / 200ml of water) with the addition of fructooligosaccharides (1.5g / 100ml) and the use of different sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5%, and 15% was analysed by 120 consumers through an affective test with a just-about-right (JAR) scale. The samples were presented in monadic balanced complete blocks at a ± 5°C temperature, in three-digits codes plastic cups (50ml). The ideal sweetness analysis revealed that 10.70% was the ideal sucrose concentration. The magnitude estimation method was used to determine the relative sweetness of the sweeteners based on the ideal sucrose value. Results showed that neotame had the highest sweetening power, 5,944 times sweeter than sucrose, followed by neohesperidin (1,672), sucralose (535), saccharin and acesulfame-K (315) and finally stevia (86). With these results it is possible to define a proper concentration of sweeteners capable of replacing sucrose, making the beverage less caloric and better accepted by the current consumer market demands.

Due to the acidity, tamarind is usually consumed as a beverage with added sucrose, an ingredient that in excess is associated with weight gain, obesity, and diabetes. Thus, this study aims to elaborate a quantitative descriptive analysis of a tamarind functional beverage with different sweeteners as a substitution to sucrose. Seven samples of the beverage were prepared: one standard sample sweetened with sucrose and six samples with different sweeteners (stevia with 97% of rebaudioside, sucralose, saccharin, neohesperidin, neotame, and acesulfame-K). The base formula of the beverage was the dilution of the commercial tamarind pulp (100g / 200ml of water) with the addition of fructooligosaccharides (1.5g / 100ml) and the use of different sweeteners. The quantitative descriptive analysis (QDA) test was performed by 12 trained assessors selected according to their discriminating ability (P ≤ 0.30) and repeatability (P > 0.05). QDA results were analysed by ANOVA, using the interaction between two factors (assessors and samples), followed by a Tukey’s averages test. Results showed there was no difference between the samples considering the attributes appearance, colour, and texture (P > 0.05). Regarding flavour, neohesperidin and acesulfame presented the highest intensity for sweet taste, while stevia presented the highest sweet aftertaste and bitter aftertaste. Neohesperidin also stood out with greater refreshment sensation intensity.