Sensory Evaluation and Experimental Auctions: Measuring Willingness to Pay for Specific Sensory Attributes

2011 ◽  
Vol 94 (2) ◽  
pp. 562-568 ◽  
Author(s):  
Xiang Bi ◽  
Lisa House ◽  
Zhifeng Gao ◽  
Fred Gmitter
Keyword(s):  
Willingness To Pay ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Experimental Auctions

scholarly journals Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 598
Author(s):  
Yun-Mi Lee ◽  
Seo-Jin Chung ◽  
John Prescott ◽  
Kwang-Ok Kim
Keyword(s):  
Sensory Evaluation ◽  
Black Tea ◽  
Sensory Attributes ◽  
Individual Characteristics ◽  
Product Involvement ◽  
Discriminative Ability ◽  
Food Neophobia ◽  
Personal Involvement ◽  
Intensity Rating ◽  
And Performance

The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Sensory Attributes

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Charles A Sims
Keyword(s):  
Quality Control ◽  
Product Development ◽  
Economic Impact ◽  
Sensory Evaluation ◽  
Sensory Attributes ◽  
Crop Quality ◽  
Research Product ◽  
Medium Scale ◽  
Horticultural Crops

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development and quality control, with very specific parameters outlined for its proper execution. Once the evaluation has been performed, the resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This publication is the first in a series designed to assist producers in the small to medium-sized sensory evaluation of their horticultural crops, outlining the sensory attributes essential to sensory evaluation.https://edis.ifas.ufl.edu/ep579

Tequila and mezcal: sensory attributes and sensory evaluation

2012 ◽  
pp. 359-378 ◽  
Author(s):  
S. Villanueva-Rodriguez ◽  
H. Escalona-Buendia
Keyword(s):  
Sensory Evaluation ◽  
Sensory Attributes

scholarly journals Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 42 ◽  
Author(s):  
Benjamin Picket ◽  
Robin Dando
Keyword(s):  
Virtual Reality ◽  
Willingness To Pay ◽  
Virtual Environments ◽  
Sensory Evaluation ◽  
Sensory Properties ◽  
Alcoholic Beverages ◽  
Sparkling Wine ◽  
Sensory Testing ◽  
Integral Role ◽  
Eating Experience

The eating experience is multimodal. As we consume a dish, we perceive much more than that which initially activates the senses, including influences from our surroundings. Foods sampled in experimental settings are largely evaluated within a sensory booth, an environment designed to be devoid of such external or non-standardized stimuli, so that participants can focus solely on the sample itself. In natural experiences, we rarely consume food in such isolation—context is actually key to many dining experiences and can have an integral role in how we perceive the foods we eat. Using virtual reality to artificially provide this context, we tested how the setting in which a beverage was consumed influenced perception of two different samples. Virtual environments were formed by processing custom-recorded 360 degree videos and overlaying audio, text, and sensory scales to simulate a typical sensory evaluation. Participants were asked to taste two alcoholic beverages, a beer and a sparkling wine, in two virtual contexts, a bar and a winery. The results indicated that participants’ willingness to pay for, and overall enjoyment of the sparkling wine increased when placed in the winery context, with no change between the two virtual contexts for the beer sample. This occurred without alteration of the samples’ sensory properties or the ability of panelists to identify the beverage they were drinking; however, perceived appropriateness of the samples for the setting was strongly influenced by the context in which they were sampled, suggesting that perceived appropriateness for a surrounding may play a role in the degree to which we enjoy a food. Results provide further proof that artificially-applied context, such as that provided by virtual reality, can further the sensory testing of foods.

Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise

2007 ◽  
Vol 3 (1) ◽  
Author(s):  
Dayane Izidoro ◽  
Maria-Rita Sierakowski ◽  
Nina Waszczynskyj ◽  
Charles W. I. Haminiuk ◽  
Agnes de Paula Scheer
Keyword(s):  
Shear Stress ◽  
Yield Stress ◽  
Sensory Evaluation ◽  
Rheological Behavior ◽  
Oil Content ◽  
Sensory Attributes ◽  
Rheological Parameters ◽  
Low Fat ◽  
Concentric Cylinder ◽  
Rheological Characterization

The effects of ingredients on the sensory evaluation and rheological behavior of two brands of mayonnaise were examined in this work. Mayonnaise samples were examined by Analytical Descriptive Test and Ranking Test of Preference. The rheological parameters were determined at 25°C using a concentric cylinder Brookfield rheometer with a spindle SC4-34. The results showed that standard mayonnaise as opposed to low-fat mayonnaise gained higher grades for most sensory attributes. All samples were found to exhibit non-Newtonian pseudoplastic behavior described by Herschel–Bulkley model. A decrease in the yield stress, viscosity and shear stress with the decrease in oil content was observed in all products, which confirm that the rheological characterization is capable of distinguishing rather well between mayonnaises made with different formulation.

Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract

2015 ◽  
Vol 11 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Leila Nouri ◽  
Abdorreza Mohammadi Nafchi ◽  
A. A. Karim
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Structural Modification ◽  
Sensory Attributes ◽  
Essential Nutrients ◽  
Sensory Acceptability ◽  
Betel Leaf ◽  
Beneficial Effects

Abstract Noodles promote health as a source of essential nutrients and fiber. This study evaluated the effects of incorporating various levels of betel leaf extract on the quality and sensory acceptability of Hokkien noodles. Hokkien noodles incorporated with betel leaf extract (0, 5, 10, 15, and 20% based on flour weight) were prepared from wheat flour with a moisture content of 14%. The hardness, elongation, adhesiveness, color, and sensory evaluation of the noodles were then determined. Results clearly show that the incorporation of betel leaf extract at various levels led to the structural modification of the noodles and to a soft product compare to the control. However, the product scores in all sensory attributes were higher than the control scores. The sample was incorporated 15% betel leaf extract had the best acceptance quality wherein the beneficial effects of betel leaf polyphenols can be utilized.

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