Postersession1andrefreshments16:10-18:00Monday,29thJuly,2019LennoxsuitePresentationtypePosters

TP1_01 Amulti-factorial,cross-culturalstudy:applyingtheK-Stateemojiscaleacrosscountries,products,anddifferentagesofkids

GraceDeubler1,MarianneSwaney-Stueve1,JhaelynnElam2,Seo-JinChung3,JanelleElmore11KansasStateUniversity,USA.2Amway,USA.3EwhaWomansUniversity,Korea,Republicof

Abstract

Asconsumerpackagedgoodsorganizationscontinuetoglobalize,thedesireforconsumerresearchacrosscultureshasincreased.Inresponse,newmethodsarebeingexaminedtobetteraddresstheneedsandchallengesthatcomewithdoingresearchglobally.Emojishaveemergedasavaluablemediumforthistypeofresearchastheyarevisualandhavefairlyubiquitousmeaningsacrossmanycultures.Anovelmethod,theK-Stateemojiscale,hasbeendevelopedtomeasureconsumers’emotionalresponsetoproducts.

TheK-StateemojiscalehasbeenappliedinChinaandtheUSwithchildrenandadults.Itwasfoundtobesuitableformeasuringemotionalresponseandshowedadequatediscriminationacrosssamples.Theproductswereinthesamecategory,however,theyweredifferentflavorsspecifictotheirlocalcountry.Inthisstudy,thesameproducts(chewablevitamin,gummyvitamin,smoothie,andimmunitypowder)andflavorsweretestedby504children,ages4-12,inSeoul,KoreaandtheUnitedStates(Kansas).Approximately60childrenevaluatedeachproducttypeineachcountry.

TheK-Stateemojiscalewasvalidinbothcountriesforallagestested,providingclearguidanceforproductdevelopment.Thepresentationwillhighlightthesimilaritiesanddifferencesinresultsbetweenthetwocountriesincludingrangeofscaleused,productliking,andageofparticipantusingamultifactoranalysiswithcountry,product,andage(4-7and8-12years)asfactors.Inaddition,thepresentationwillcompareandcontrastthetestingapproachesappliedforconductingresearchwithkidsage4-12inbothregions,includingtimefordatacollection,ballottranslation,andstaffing.Finally,benefitsobservedwhenusingtheK-Stateemojiscalewithkids,suchaseaseoftranslationandengagementduringtest,willbediscussed.TheresultsofthisstudyfurthersupportthevalidityoftheK-Stateemojiscalewithyoungerdemographics.

Keywords

Multi-culturalChildrenEmoji

TP1_02 Studyoftheabilitiesof5-yearsoldchildreninsensorytesting

AnaM.Vivar-Quintana,IsabelRevilleUniversityofSalamanca,Spain

Abstract

Manyfoodsonthemarketaredevelopedspecificallyforchildren.Althoughthereisextensiveevidencethattastepreferencesareinnate,inprinciplefoodpreferencesareformedbetweentheagesof2and5years.Sensorytestingwithchildrencanprovidevaluabledatainbasicresearchandcanprovidereliableconsistentinformationabouttheirfoodpreferences.Despitethis,childrenagedfivehavecertainlimitationsintheircognitiveabilitiespertinenttosensorytestingsuchaslimitedverbalskills,becausetheyareeitherpreliterateorhaverudimentaryreadingskills,ashortattentionspan,andtaskcomprehensiondifficulties.Childrenarealsostronglyaffectedbyirrelevantdimensionsofcomplexstimuli.Thepurposeofthisstudywastoevaluatetheabilityof5-yearoldchildrentoperformanacceptancetestusingahedonicscale.Thesessionswerepreparedinadvancebyincludingactivitiesattheirschoolsandgamessimilartothesamplingtrainingsessionspriortocarryingouttheacceptancetest.ThechildrenworkedontheUsingOurSensesunitinthepre-schoolclassroomtheweekbeforeattendingthetastingsession.Onthesamedayoftheacceptancetestthefollowingtestswerecarriedoutintheprevioussessionintheformofgames:colourtests,tastetests(sweet,sourandsalty),atexturetest(soft,rough,hard,soft,crunchy)andanaromatictest(vanillaandlemon).Afterabreakthechildrenthencarriedouttheacceptancetest.Theresultsobtainedshowedthatthechildrenwerecapableofunderstandingthetestandofcarryingitoutcorrectly.Moreover,theywereabletodistinguishbetweenthesensoryattributeswhichtheyusedintheirchoice.Thecarryingoutofaprevioussessionoftheidentificationofsmellsandtastesmotivatesthemandkeepsthemconcentratedsothattheycancarryouttheacceptancetest.

Keywords

childrenacceptancetest

FP1_06/TP1_03 SensorycharacteristicsofreportedintakeofvegetablesamongAustralianchildren

DavidCox1,DanielleBaird1,GillyHendrie1,MeganRebuli1,AstridPoelman21CSIROHealthandBiosecurity,Australia.2CSIROAgricultureandFood,Australia

Abstract

Sensorycharacteristicsofvegetablesarethoughttobeanobstacletochildren’sintakes,contributingtoconsumptionwellbelowdietaryrecommendations.ThisprojectsoughttounderstandthesensorycharacteristicsofreportedvegetableintakesbyAustralianchildrenaged2-18years,includingdifferencesbetweenchildrenofdifferentagecohorts,asaproxyforacceptanceovertime.Dietarydatacollectedvia24-hourrecallintheAustralianNationalNutritionandPhysicalActivitySurvey2011/12wereaugmentedwiththeCSIROSensory-DietdatabasetoexaminethesensorypropertiesofAustralianchildren’sdiets(n=2,812).VegetablesweredefinedusingtheWHOdefinition,excludingstarchytubersandlegumes,andanAustralian(AUS)definitionwhichincludesthesestarchyvegetables.Tensensorycharacteristicswereassessedbyatrainedpanel(on100pointscales)andasensorydensitycalculated(adjustingforenergy(kJ)fromvegetables).Differencesbetweengroupswereconsideredsignificantwhenp<0.01.Amongvegetableconsumers,vegetablescontributemosttothebitternessofthewholediet(WHO29%;AUS23%),andmademinorcontributionstotheoverallflavourimpact(WHO13%;AUS10%).Vegetablesconsumedweremoresweet(meanWHO14.2;AUS10.4)thanbitter(WHO4.6;AUS3.3).Foroverallflavourimpact,sournessandhardness,sensorydensitywashighestinchildren4-8rs,anddeclinedinoldercohorts(p<0.01).Incontrast,fatty-mouthfeelandumamiincreasedwithage.Nodifferenceswerefoundforbitternessorsweetnessacrossagecohorts.Thesedatasuggestthevegetablesinchildren’sdietstendtobebland,withsensorycharacteristicspeakingatages4-8yearsanddeclininginadolescence.Understandingthesensorycharacteristicsofvegetableswithincurrentdietarypatterns,mayhelptoaddressbarrierstoconsumption.

Keywords

vegetablesdietsensorychildren

TP1_04 Investigationoftaste-shapecorrespondencesinchildrenusing3D-printedbroccoli

EmmaFeeney1,RuthHamill2,ZaraBolger2,MenatellaMohamedRoshdi11UniversityCollegeDublin,Ireland.2TeagascFoodResearchCentre,Ireland

Abstract

VegetableintakeinchildreninIrelandislowerthanrecommended(Feeneyetal2014),asisintakeacrossEuropeandtheUS.Adequatevegetableconsumptionisassociatedwithlowerlevelsofoverweightandobesity,andwithadequatenutrientstatus.Sinceeatinghabitsdevelopedinchildhoodtrackintoadulthood,itisessentialtounderstandthedriversofvegetableacceptance.Evidencesuggeststhatvegetableacceptanceisstronglyinfluencedbybothtasteandtexturalattributes(Duffy,HayesandFeeney,2017).Morerecently,itwasshownthatshapecanalsoinfluenceperceivedtasteandpleasantness(Turoman,2018),withroundedshapesbeingperceivedassweeterandmorepleasant,whileangularshapeswereperceivedasbeingmorebitter,threateningandlesspleasant.However,researchinthisareahasbeenlimited,performedmainlywiththeexpectedperceptionofashape,ratherthanwithfoodproducts,andmainlyinadults.New3Dprintingtechniquesoffertheopportunitytomanipulateshapewhilemaintainingvolumeandotherparameters,todeterminewhethershapecanbeusedtodesignstructurestoenhancetheacceptabilityofvegetablesinchildren.ThisprojectusedaFoodini3Dprintertoprintbroccoli,inbothangularandroundedformats,toinvestigatetheeffectofshapeonperceivedtasteintensity(degreeofbitterandsweet,measuredviaageneralisedlabelledmagnitudescale)andonoverallliking,usinga7-pointsmilingfacescale,inagroupofchildrenaged7-12yearsandtheirparents.

Keywords

3DprintingVegetableacceptanceshape-tastecorrespondencetasteperceptionchildren

TP1_05 Age,gender,ethnicityandeatingcapabilityinfluenceoralprocessingbehaviourofliquid,semi-solidandsolidfoodsdifferently

EvaKetel1,2,MonicaAguayo-Mendoza1,2,ReneDeWijk2,KeesDeGraaf2,BetinaPiqueras-Fiszman2,MarkusStieger21TopInstituteFood&Nutrition,Netherlands.2WageningenUniversity&Research,Netherlands

Abstract

Background:Foodoralprocessingdependsonfoodpropertiesandconsumercharacteristics.Theaimofthisstudywastodeterminetheeffectofage,gender,ethnicityandeatingcapabilityonoralprocessingbehaviourofliquid,semi-solidandsolidfoods.Method:Oralprocessingbehaviourof18commerciallyavailablefoods,rangingfromliquids,semi-solidstosolids,wascomparedbetweenDutch,Caucasianadults(18-30yrs),Chinese,Asianadults(18-30yrs),Dutch,Caucasianelderly(60-80yrs),andconsumerswithmild,swallowingproblemsand/orlowmasticationefficiency(18-80yrs).Participantswerevideorecordedduringfoodconsumptionandsixoralprocessingparametersextracted.Results:Elderlyconsumedallfoodswithlowereatingrates(g/s)thanyoungadultsbyincreasingconsumptiontime(s).Femalesconsumedsolidfoodswithlowereatingrates(g/s)thanmalesbyreducingbitesize(g).Chinese,Asianconsumersconsumedliquidandsolidfoodswithlowereatingrates(g/s)thanDutch,Caucasianconsumersbyreducingbitessize(g).Chinese,Asianconsumersconsumedsemi-solidfoodswithlowereatingrates(g/s)thanDutch,Caucasianconsumersbyreducingbitesize(g)andincreasingconsumptiontime(s).Consumerswithdecreasedmasticationefficiencyormildswallowingproblemsshowedsimilaroralprocessingbehaviourthanhealthyconsumers,probablybecausereductionineatingcapabilitywaslimitedinthegroup.Thisdemonstratesthatdifferentconsumergroupsadapteatingrate(g/s)indifferentwaysbymodifyingbitesize(g),consumptiontime(s)orboth.Conclusions:Toconclude,age,genderandethnicityinfluenceoralprocessingbehaviourofliquid,semi-solidandsolidfoodsdifferently.Understandingdifferencesinoralprocessingbehaviourofspecificconsumergroupscanassistinsteeringsensoryperception,foodchoiceandenergyintakeofspecificconsumergroupssuchastheelderly.

Keywords

oralprocessinginter-individualvariationagegenderethnicity

TP1_06 Large-scalestudyonfoodcravingforthesweettaste

MariaPiochi,GiorgiaCabrino,LuisaTorriUniversityofGastronomicSciences,Italy

Abstract

Foodcravinghasbeendefinedasanintensedesiretoeataparticularfoodthatisdifficulttoresist.Despitecravingsarecommonlyexperiencedbymostpeople,foodcravingsforspecifictastesorfoodhavebeenpoorlyinvestigated.Thisstudyaimedtoexplorethefoodcravinginawidesample(n=809subjects;females=62%;agerange=18-79,average=32),itsrelationshipwithconsumerpersonalitytraitsandbehaviourslinkedtosweetproducts.Experimentalconsistedofthefollowingquestionnaires:FoodCravingTraitquestionnaire(FCt),CravingforsweetHighCaloriesFood(CHCF),SugarIntakeIndex(SII),Choiceforsweetfood(CS),theRewarddomainoftheSensitivitytoRewardandPunishmentquestionnaire(SPSRQ_Reward),theRestraineddomainoftheDutchEatingBehaviourquestionnaire(DEBQ_Restrained).FCtstatusshowedanormaldistributionandhadasignificanteffectonallconsideredvariables.GenderhadasignificanteffectbothonthetotalscoreandondomainsscoresofFCt.FCtisnegativelycorrelatedwithagingandpositivelycorrelatedwithCHCF,SII,CS,SPSRQ_RewardandDEBQ_Restrained.BasedonquartilevaluesobtainedfromFCt,subjectswereclassifiedinthreeclasses(Low_FCt,n=207;Medium_FCt,n=414;High_FCt,n=188).TheclassofHigh_FCthadasignificant(p<0.05)highercravingalsoforsweethighcaloriesfood,SII,CS,SPSRQ_RewardandDEBQ_RestrainedcomparedtotheclassofLow_FCt.Whentreatingmalesandfemalesseparately,theeffectofFCtwasevidentonlyinfemales(High_FCtfemaleshadahigherDEBQ_RestrainedthanLow_FCtfemales).FromCHCFquestionnaire,bothinmalesandfemaleswhenthecravingishigh(High_FCtgroups)theeffectforthetypeofitem(chocolate,ice-cream,pastry,biscuits,cakes,candies)waslessimportant,whileingroupswithlowcravings(Low_FCtgroups)thetypeofitembecamemorediscriminant.Resultssuggestthatfoodcravingmaystronglyimpactonfoodchoicesandbehavioursandismediatedbypersonalitytraits.

Keywords

Foodcravingsweettastegendereffectpersonalitytraits

TP1_07 Thesensoryperceptionofchocolatemilkvaryinginaddedsugarandfatcontentbychildren

BohdanLuhovyy1,CarolYuenLingLam1,BriannaSmith1,PriyaKathirvel1,MarcelRitter21MountSaintVincentUniversity,Canada.2AgropurDairyCooperative,Canada

Abstract

Chocolatemilk(CM)ispopularamongthechildren.TheavailabilityofCMforchildreninschoolsmaybelimitedduetoitshighsugarcontent(~10%including4%lactoseand6%sucrose).TheremovalofCMfromschoolsleadtoreducedconsumptionofmilkbychildrenandincreasedconsumptionofsoftdrinks.TheobjectivewastoinvestigatetheperceptionofCMvaryinginaddedsugar(AS)andfatcontent.Methods:40children(20boysand20girls,11.7±2.3y)participatedintworandomized,double-blindedstudies.Instudy-1,childrenattendedfivesessionsinfiveconsecutivedays.Ateachsession,theytestedCMwith0,1,2,3.25and4%milkfatandvaryinginAS(0,1.1,2.2,3.3,4.4and5.5%).Instudy-2,childrentestedCMsamplescontaining3.3%ofASandvaryinginfat(0,1,2,3.25and4%).Thepleasantness,taste,sweetness,mouthfeel,flavour,andaftertasteweremeasuredwith9-pointPKhedonicscalesforchildrenandtheintensityofsweetness,bitterness,andcreaminesswith100mmvisualanaloguescales.Results:instudy-1,independentlyofthefatcontent,addingsugarresultedintheimprovedsensoryperceptionofCM(P<0.05),however,theperceptionofCMwith3.3%ASwasnotstatisticallydifferentfromCMwith4.4and5.5%AS.Instudy-2,addingfatresultedintheimprovedperceptionofCMcontaining3.3%ofAS(P<0.05).OurresultssuggestthattheultimatereductionofAS,and,similarly,theremovaloffat,hasadetrimentaleffectonCMperceptionandthereforemaybedeniedbychildren.Conclusion:thereductionofASto3.3%inCMandpresenceoffatmaintainspleasantnessofCMandprovidesupto45%reductionofASthatinturnsreducestherisksassociatedwithchronicmetabolicdiseases.SupportedbytheNaturalSciencesandEngineeringResearchCouncilofCanada.

Keywords

childrenchocolatemilksugarfatpercetion

TP1_08 DecodingthemeaningofNaturalforLatinAmericanConsumers

SebastianSilva,CarmenSantillanGivaudan,Mexico

Abstract

Natural,HomemadeandFreshareproductindustrializedcharacteristicsstronglylinkedwithahealthierproduct.1NaturalnessisthetopclaimsearchedbyconsumersinLatinAmerica.2Globallyhalfoftheconsumersareseekingfoodandbeverageswith"naturalingredients"or"naturalsources”claims.“Natural”labelsareespeciallyimportanttoconsumerswhentheyaredecidingwhatfoodtobuy.Thisinteresthasremainedsteady(andhigh)overlatestyears.3But,whatisthemeaningofNaturalinemergingmarkets?Givaudancarriedoutqualitativeandquantitativeresearch,involvingthebiggestmarkets,consideringtheopinionof6284consumersacrosstheregion(Argentina,Brazil,Chile,Colombia,MexicoandPeru);inordertounderstandhowLatinAmericansperceivetheNaturalnessinfoodsandbeverages.Naturalisassociatedwithhealthy,freshandorganic.Thelessprocessedorcomplextheproduct,themorenaturalitis.Inthisresearchwasconcludedthatnaturalislinkedwiththeorigin(rawmaterialsources),process,environmentcontribution,andsensoryexperiencesgenerated.Theperceptionofalltheseparameterswasevaluatedinfifteenbeverageandeighteenoffoodcategories.Theweightofeachoftheparametersvariesfromcategorytocategory,forsometheoriginisthemostimportant,forotherstheprocess,butsensoryperformanceisalwayspresentanditisrelevant.Naturalisnotonlyassociatedwithsomethinghealthieralsowithbettersensoryattributes.Flavouristhemostimportantsensorycharacteristicinthenaturalperception,forexample,inthecaseofbeveragesingeneral,theflavourhasaweightof61%relatedtotheperceptionofnaturalness.FinallyNaturaldoesnothavethesamemeaningforallconsumers,inaccordancewiththeiropinionsfiveconsumerprofileswereidentified:Fundamentalist26%ofconsumers(significantinColombia&Mexico),Balanced21%(Brazil),Accustomed19%(Mexico),Distrustful17%(Chile&Peru),andRejecting17%(Argentina).

Keywords

naturalconsumersLatinAmericaflavouremergingmarkets

TP1_09 Impactofsavouryandkokumienhancementonexpectedsatiatingpropertiesandenergyselectionforsavourybroths

CiaranForde,VickiTan,CiaranFordeNationalUniversityHealthSystem,Singapore

Abstract

Previousresearchsuggestssensoryquality,intensityandmouthfeelcaninfluenceourexpectationsoffullnessandtheportionofafoodwechoosetoconsume(McCrickerdandForde,2016).Compoundssuchasmono-sodium-glutamate(MSG)andinosine-mono-phosphate(IMP)areknowntoenhancesavouryflavourintensityandmayimpactcalorieperceptionindependentlyofafoodsactualcaloriccontent.Inthesameway,kokumicompoundshavebeensuggestedtoenhancesensationsassociatedwithcaloriessuchasmouthfulness,body-thicknessandflavour-continuity(Kuroda2012),buttheirimpactoncalorieestimation,expectedfullnessandportionselectionremainsunknown.Weexploredwhethertheadditionoflow-calorietasteandmouthfeelenhancerstoasavourybrothcouldinfluencecalorieestimatesandportionselection,andthereafteridentifiedthespecificsensorypropertiesthatwereresponsibleforthesedifferences.AseriesofsavouryandkokumitastecompoundsincludingMSG-IMP,glutathione(GSH),andyeastextractscontainingknownkokumicompoundswereaddedtobeef-brothsaloneandincombination.Asensorypanel(N=40)ratedbrothsamplesfortheircaloriccontent,expectedfullnessandtheprospectiveportiontheywouldconsumetofeelcomfortablyfull.Sensorydescriptiveanalysiswascompletedinadditiontotemporalassessmentsover60-secondsusingTemporal-Check-All-That-Apply(TCATA).TheresultshighlightedsavourytasteandmouthfeelenhancementswithMSG-IMP,whichweresignificantlystrongerwhencombinedwithGSHandyeastextracts.KokuenhancementswerethemostdistinctwhenkokumicompoundswerecombinedwithMSG-IMPandthesecombinationswereassociatedincreasedmouth-coating,flavour-continuityandthickness-body.Despitenegligibledifferencesinactualenergy,mixtureswiththestrongestsavoury,mouthfeelandflavour-continuitycharacteristicswereassociatedwithhighercalories,expectedtodelivermorefullnessandwereselectedinsmallerportions(lowerkcals).Thesefindingssuggestanopportunitytoutiliselow-caloriesavouryandkokumienhancementtopromotesensorycuesthatincreaseexpectationsoffullnessandreducecalorieintakewithoutcompromisingsensoryappeal.

Keywords

ExpectedSatietyCalorieestimationKokumiSensoryenhancementEnergyreduction

TP1_10 Youngconsumers’perceptionofsalt-reducedpotatochips:Sensorystrategies,effectoflabelingandindividualhealthorientation

SaraKongstad,DavideGiacaloneUniversityofSouthernDenmark,Denmark

Abstract

Loweringdietaryintakeofsodiumisanimportantpublichealthgoal,andiscurrentlyamajordriveroffoodproductdevelopment.Reducingthesaltcontentoffoodwhilemaintainingthesamestructureandsensoryqualityishowevernoeasyfeat.Whileseveralstrategiesforreformulationexist,theavailableliteratureindicatethattheireffectivenessishighlyproduct-dependant.Thepresentresearchfocusedondifferentsaltreductionstrategiesforpotatochips(crisps),drawingontwoconsumerstudies.InStudy1(N=200)theeffectofsimplesaltreductionandtwosaltreplacers(KClandMSG)onconsumerperceptionisinvestigated,usingareferenceproductasbasisforsystematicreformulation.Theresultsindicatedthatsodiumcanbereducedupto30%whilemaintainingthesamepalatability,andthatreplacement(upto30%)byeitherKClandMSGactuallyincreasedliking.Study1alsoaddressedtheissueofhowinformationlabelingaffectsconsumerperceptionbycomparingresultsinblindandinformedconditions(N=100each)andrelatedresultstoindividualconsumercharacteristics.Astronglabellingeffectwasfound,however,wherebyconsumerssignificantlypreferredthereferenceproductthananyofthereformulationwheninformedofitscontent(whereasthesamesamplewastheleastlikedintheblindtest).Theeffectoflabelingwasmoderatedbyconsumers’healthorientation.Study2(N=100)replicatedtheresultsandextendedtherangeofexperimentalconditionsbyfocusingonhowsaltreductionisaffectedbytextureandseasoningtype.Study2confirmedthemainresultofStudy1acrossdifferentseasoningtypes–thatsodiumcanbereducedupto30%whilemaintainingthesamepalatability(inblind)–thusenablingamorerobustbasisforgeneralization.Thepresenceofawavy(vs.smooth)textureinfluencedlikingbut,contrarytoexpectations,theeffectwasnotdependentonsaltcontent.

Keywords

SaltreductionConsumeracceptanceProductdevelopmentPublichealthJARscales

TP1_11 Fromsweettosickly-consumerpreferencesandtheindustryresponsetoconcernsaroundsugarconsumptionintheAustralianmarket.

DeniseHamblin,SaraMawhinneyColmarBrunton,Australia

Abstract

Sugarisanessentialcompoundforhumanenergy,functioningandsurvival;however,withanincreasingrateofvariousserioushealthconditions,therehasbeenacorrespondingmoveawayfromsugarconsumptioninAustralia.ThisinturnhashadasignificantimpactonthelocalFMCGindustry,bothintermsofsalesvolumesandthedirectionofproductinnovation.Thecurrentsetofdataandobservationsaimtounderstandwhatsugarisandwhywearedrawntoit.Itwillexplorehowprevalentthe“nosugar”trendis,howithastranslatedintochangedconsumerbehaviourandtheimpactithashadonourfoodandbeverageindustry.Finally,sensorydatawillbereviewedtounderstandwhetherthetrendtowardsreducedsugarconsumptionisevidentinthetastepreferencesofconsumersandwhethernaturalsweetenersarearealisticsolution.Marketdatawillshowthatthemostsugardensecategoriesareamongthosedecreasinginvolume.Itwillalsoshowwhereallowancesaremadeintermsofproductswithlinkstonaturalingredientsorpureindulgenceoccasions.Longitudinalbehaviouralandsensorydatawillshowashrinkingincidenceoffrequentsweetcategoryconsumers,therejectionofsweetnesslevelsincommonproducts,anegativecorrelationbetweenoveralllikingandsweetnessintensityandanegativecorrelationbetweensweetnessandperceptionsofnaturalness.Finally,thisdatawillalsoillustratecommonrejectionofnaturalsweetenerandtheconfusionbetweennaturalandartificialsweeteners.Althoughtrendsareoftentransient,theycanhaveadevastatingimpactifnotacknowledgedbyrelevantindustryparties.Amongstthemultipleindustrystrategiesinplay,itappearstobethesimplestone’sthatareprovingmostsuccessful:step-wisereductionofsweetnessthatfollowsshiftingpalatepreferences,and/ortherecognitionofpersonalisednutritionbasedonone’suniquehealth,activityandneeds.

Keywords

SugarHealthSensoryPreferencesIndustryImpactInnovation

FP1_02/TP1_12 Choiceofphenol-richbeverageswithvariedbitternessintensity:associationswithtasteresponsiveness,familiarityandattitudestowardfoods

ElisaMani1,AlessandraDeToffoli1,SaraSpinelli1,ErminioMonteleone2,CaterinaDinnella11UniversityofFlorence,Italy.2UniversityofFlorence,Italy

Abstract

Phenol-richfoodassociatestopositivehealthoutcome.Bittertasteelicitedbyphenolsisinnatelyrejectedbyhumans.

Thisworkaimsexploringfactorsassociatedtothechoiceofcoffee/teaandwine/beeritemsvaryingforrecalledintensityofbitterness.

251subjects(18-60years;55%females)completedthetask.TheyfilledintheHealthandTasteandtheDutchEatingBehaviourquestionnairesandreportedtheirfamiliaritywithphenol-richbeverages.PROPresponsivenessandbitternessperceptioninchocolatepuddingswereassessed.Aquestionnairewasdevelopedtoevaluatethechoicewithinapairofbeveragesvaryinginbitterness(coffeewith/wosugar,coffeewith/womilk,coffee/cappuccino;teawith/wosugar,regular/darktea;white/redwine,blonde/darkbeer).Theoptionswerecodedas1(morebitter)and0(lessbitter).Foreachsubjectachoiceindex(CI)wascalculatedasasumofthechoicesofthemorebitteroption.

FemalesshowedalowerCIthanmales.Furtheranalyseswereperformedindependentlybygender.BasedonthepercentiledistributionofCI,subjectsweredividedinhigh-HCI,medium-MCIandlow-LCI.BothmalesandfemalesHCIshowedfamiliaritywithcoffee/teaandforwine/beeritemshigherthanMCIandLCIandratedbitternessfromchocolatepuddinglowerthanMCIandLCI.ResponsivenesstoPROPwaslowerinHCIthanMCIandLCIinfemales.HCIfemalesreportedhigherinterestforhealth,naturalandlightfoodandhigherrestrictionineatingbehaviourcomparedtoLCI.HCImalesshowedhigherhealth,naturalfoodinterestandhigheremotionalbehaviour.

Uncoveringfactorsactingasbarriersorfacilitatorsforacceptanceofphenol-richbitterfoodswouldhelptheunderstandingofdriversofhealthyfoodbehaviours.Inbothgender,choiceofbitterphenol-richbeveragespositivelyassociateswithfamiliaritywiththesefoods,lowbitternessresponsivenessandhealthyattitudestowardsfood

Keywords

choicebittertastegendertasteresponsivenssattitudes

TP1_13 Theeffectofexplicitandimplicitextrinsiccuesonsensoryandhedonicexpectationsinthecontextofbeer

HelenaBlackmore1,ClaireHidrio2,PhilippeGodineau2,MartinYeomans11UniversityofSussex,UnitedKingdom.2ABInBev,Belgium

Abstract

Expectationsareaknownmoderatoroftheeffectofextrinsiccuesonexperience(DelizaandMacFie,JournalofSensoryStudies,11(2),103–128,1996).Manipulationofexpectationscanbethususedtoimproveconsumerexperienceofoftendislikedproducts,suchasnon-alcoholicbeer.Tounderstandtheeffectofexpectationsinaproduct-specificcontext,inthiscasebeer,itisnecessarytofirstexaminetheprocessofexpectationgeneration.Accordingly,wedesignedaseriesoffourexperimentstoinvestigatetheeffectofextrinsiccuesonsensoryandhedonicexpectations.Beerdrinkers(n=37,n=39,n=52,n=38)werepresentedwithfictitiousbeerlabelsandtheyratedtheirexpectationsoflikingandsensoryattributes.Experiment1investigatedtheeffectsoflabelcolouranddesign,Experiment2exploredtheeffectsoflabelcolourandalcoholcontent,Experiment3examinedtheinfluenceoflabelcolourandsensorydescriptor,andfinallyExperiment4lookedattheeffectsoflabelcolour,alcoholcontentandsensorydescriptor.Insummary,acrossthefourexperiments,labelcolour,labelledalcoholcontentandsensorydescriptorallhadasignificantandreplicableeffectsonsensoryexpectations.Hedonicexpectationshowever,wereonlyaffectedbythesensorydescriptorandtosomeextendlabelcolour,whiletheeffectsoflabelledalcoholcontentdidnotreachstatisticalsignificance.Notably,theeffectofextrinsiccuesdependedonhowexplicitorimplicittheywere,andthecombinationinwhichtheywerepresented.Theseresultsimproveourunderstandingofwhataspectsofalabelcontributetoexpectationgenerationinthecontextofbeer.Thefindingsalsohighlighttheneedtoconsiderextrinsiccuestogetherratherthanseparately,becausetheinformationtheycarryandthewaytheyarecombinedaffectsthesizeoftheeffect

Keywords

beerexpectationsextrinsiccueslabelling

TP1_14 Whattakesover?Assessingcognitivebiasesacrossweightgroupswhenjudgingportionsizeandenergydensity

MeiPeng1,ZiyiLim1,AmiEidels21UniversityofOtago,NewZealand.2UniversityofNewcastle,Australia

Abstract

Introduction:Foodportionsizeandenergydensityarethetwoprimarydeterminantsoftotalenergyintake.Beingabletodiscriminateportionsizeandenergydensityisacriticalcomponentofhealthyeatingbehaviour.Whileemergingneurosciencedataindicatejudgmentsofportionsizeandenergydensityinvolvedistinctbrainregions,theseseparatecognitiveactivitiesoftenoccursimultaneously.Itisnotunderstoodhowthejudgementofportionsizeandenergydensityinterferewitheachother,andinfluenceanindividual’senergyconsumption.Methods:Thispresentstudytested69(including35healthy-weightand34overweightindividuals)forcognitiveinterferencewhenjudgingportionsizeandenergydensity,withawell-acceptedcognitivetestingparadigm–theGarnertask.Specifically,thetaskinvolvedviewingcontrolledfoodpictureswithvaryingportionsizeand/orenergydensity,organisedincongruent(e.g.,largeportionofhigh-energyfood)andincongruentconditions(e.g.,largeportionoflow-energyfood).Theparticipantswereaskedtoindicateportionsizeandenergydensity,followingpre-determinedsimplecognitiverules.Reactiontimeandcorrectnessofresponsewererecordedandanalysedagainstthetestingconditionsandtheindividual’sbody-mass-index.Results:Onaverage,discriminatingenergydensities(M=503ms;SE=9.9)tooksignificantlylesstimethandiscriminatingportionsizes(M=551ms;SE=9.8;p<0.05).Whileallparticipantsperformedfasterintheenergy-portioncongruenttrials,theoverweightgroupperformedsignificantlyslower(M=638ms;SE=11.1)whendiscriminatingenergydensityinincongruenttrialscomparedtothehealthy-weightgroup(M=580ms,SE=10.8;p<0.05).Significance:Findingsfromthisstudyhighlightthatjudgementsofportionsizeandenergydensityinterferewitheachother.Theinterferenceeffectisparticularlystronginoverweightindividualsforjudgingenergydensity,implicatinghighsusceptibilitytoenergy-densefoodwhenitispresentedinsmallportionsize.Overall,thisstudyprovidesnovelcriticalknowledgetoexplainthelinkbetweenanindividual’sdietarydecision-makingandtheiradiposity.

Keywords

EatingbehaviourMealplanningCognitivebiasesPortionsizeEnergydensity

TP1_15 OpensourcetoolsforgeneralizingTURFanalysis

JohnEnnis1,WilliamRuss1,FrancisRossi21TheInsituteforPerception,USA.2PepsiCoGlobalResearchandDevelopment,USA

Abstract

Theeasewithwhichlargeamountsofdatafromdesignedexperimentscannowbecollectedthroughonlinesurveys,atrelativelylowcost,necessitatesarethinkingoftraditionalconsumerresearchtechniques.Inparticular,TURF(TotalUnduplicatedReachandFrequency)analysisisoneofseveraltraditionaltechniquesthatrequiresupdatingtoaccommodatethelargedatasetsnowavailable.Inthispresentation,webeginbyreviewingrecentcomputationaladvancesthathavemadeitpossibletosolveTURFproblemsofanysizethatmightreasonablyariseindesignedexperimentswithinconsumerresearch.Wenextdiscussanextensionofthesetechniquescalled“ComprehensiveMarketCoverageAnalysis”,whichconsidersthespaceofallpossibleTURFsolutionsthatmeetasetofminimalrequirementstoprovideadditionalinsightintothesolutionspace.WethenconcludewithaseriesofindustrialexamplesthatdemonstratetheneedforsuchacomprehensiveapproachbyshowinghowthemostbusinessrelevantsolutionsmaynotbethosereturnedbytraditionalTURFanalysis.Throughoutthepresentation,weprovideguidanceontheuseoffreelyavailable,open-sourcetoolstosupporttheanalysesdescribed.

Keywords

TURFAnalysisComputationalEfficiencyPortfolioOptimizationConsumerSegmentation

ECR_V_09/FP2_10/TP1_16 Breadorbeer:Whatistweetedongluten-free

PatriciaPuerta1,LauraLaguna1,LeticiaVidal2,GastónAres2,SusanaFiszman1,AmparoTárrega11InstituteofAgrochemistryandFoodTechnology(IATA-CSIC),Spain.2UniversidaddelaRepública,Uruguay

Abstract

Agrowingdemandforgluten-freeproductshasbeenobservedamongbothceliacandnon-celiacconsumers,whichmakesitinterestingtounderstandconsumers’motivationsforconsuminggluten-freeproducts.Theuseofsocialnetworkshasrecentlybecomeoneofthemostpopularmeansforexpressingopinionsandsharinginformationaboutawiderangeoftopics.Inthiscontext,theaimofthisstudywastoanalysethecontentofmessagespostedonTwitteraboutgluten-freeproductsindifferentfoodcategories.Atotalof16325tweetsinSpanishcontainingtheterms“sin-gluten”and“gluten-free”,generatedbetweenSeptember2017andJanuary2018,werecollectedusingthertweetpackagefromRsoftware.Tweetswereprocessedbyautomaticcleaningandlemmatization.Subsequently,theobtaineddatasetwasanalysedintermsofco-occurrencesusingVOSviewersoftware,whichcreatesasemanticnetworkshowingconversationalconnections.Tweetsmentioningthefourproductswiththehighestfrequencyofoccurrenceinthewholedatasetwereanalysedseparately:bread,cookie,pizzaandbeer.Semanticmapsshowedrelatedconceptsacrosscategoriesandenabledtheidentificationofthemostimportantcharacteristicsofgluten-freeproductsineachcategory.Bread,cookiesandpizzaweremorefrequentlyassociatedwiththeconceptsrecipe,flour,cookorhand-made,giventhattheyareproductsusuallypreparedathome,usingfloursfromdifferentsources.Beerwasmoreassociatedwithdifferentbrandsandsocialcontexts.Ingeneral,productswereconnectedtopositivesensations.Inthecaseofpizza,negativesensationswerealsoidentified.ResultssuggestthattheanalysisofTwitterdatawassuitableforobtainingsemanticnetworksthatprovideinsightsintowhatconsumersfreelyexpressregardinggluten-freeproductsinamicro-bloggingplatform.

Keywords

Gluten-freeco-occurrencenetworksTwitter

TP1_17 VirtualRealityinsensorytesting:ratingofproductsdependsonVR-context

StephanieGlassl1,AndreasScharf1,2,SvenHenneberg21HochschuleNordhausen-UniversityofAppliedSciences,Nordhausen,Germany.2isiGmbHGöttingen,Germany

Abstract

Duringtestinginalabbooth,videoandaudiostimuliinVirtualReality(VR)shouldbeusedtomakeausagesituationtangibletotheparticipants.Thepresentstudy-asnifftest-dealswithOculusVR-glasses,showinganauthenticusecaseoftheproductbeingtested.Thetechnicalimplementationwasself-realizedbyfilming360°-videosandprovideanintegratedquestionnaire.Butinadvancethereareimportantaspecttothinkabout.Theaimofthisresearchprojectistoproofanordereffectinproductratings:ItisassumedthattheorderofproductschangesdependingonthescenariobeingshowninVR.Itaimsatcomparingthesensoryacceptanceoftwofloorcleanerswithdifferentbenefitsintwodifferentusagesituations.Theproductshavebeenselectedduetotheirdifferentpositioninginthemotivesystem:

“summerfreshness”whichhasafresh,floweryandstimulatingscent“hygieniccleanergreenfreshness”withchlorine,aprofessionalcleanerthatprovidessafety

WealsohadtothinkoftwovirtualrealityscenariostocreateadifferentsmellexperiencedependingonwhatwasshowninVR-glasses:

apublicwaitingroom,soitwouldremindtheparticipantofnicerelaxationandfreetimerelatedtohypothesis:fitstoproduct“summerfreshness”atypicalpublictoiletroom,whichrequiresasettingofhygieniccleanlinessrelatedtohypothesis:fitstoproductcontainingchlorine

Wecouldfindindicationofanordereffect.Thespecificapplicationofthefloorcleanersshowninvirtualrealityinfluencestheratingoftheproduct-context-fit.Theintendedbenefitpartlydeterminesthesmellofaproductthusconsumer’slikingbecomemoreevidentinaconcreteusagecontextviaVRaccordingabovementionedhypothesis.SummarizingitisimportanttopayattentiontotheinteractionbetweenvirtualrealitycontextsandproductswhenthinkingabouttestdesignsusingVR.

Keywords

VirtualRealityconsumertestingcontextinteractionsniff-test

ECR_F_11/TP1_18 Variationsinsensoryperceptionof,andemotionalresponsesto,tomatosoupasafunctionofserving/consumptiontemperature

AsmitaSingh,Han-SeokSeoUniversityofArkansas,USA

Abstract

Somerecentstudieshavefoundthatconsumptiontemperaturescaninfluencenotonlyperceivedattributesandoverallimpressions,butalsoemotionalresponsestofoodorbeverageitemssuchasgreenteaorbrewedcoffeeconsumedoverawidetemperaturerange.Thisstudywasaimedatdeterminingtheeffectofconsumptiontemperatureonsensoryattributesofandemotionalresponsestotomatosoupsamples.Sixprofessionally-trainedpanelistsattheUniversityofArkansasSensoryServiceCenterevaluatedthreetomatosoupproducts,randomlyservedatfourdifferenttemperatures:70,55,40,and25 °C,andratedintensitiesof17attributes.Basedonresultsofdescriptivesensoryanalysis,twoproductswereselectedfortestingconductedwithuntrainedconsumers.Atotalof65participants(38females)evaluatedthetwotomato-soupproductsservedatfourdifferenttemperaturesusingacheck-all-that-apply(CATA)methodthatconsidered34sensoryattributesand39emotion-relatedterms.Theresultsshowedthathedonicratingsofsoupproductsincreasedwithelevatedtemperatures(correlationcoefficient=0.34).Theintensitiesof24emotionalresponsesand14sensoryattributeswerefoundtodiffersignificantlywithvariationsinconsumptiontemperature.Whilesoupproductsconsumedat55°Cwerecharacterizedbygreaternumberofsensoryattributes,thoseconsumedat70°Cweremorecharacterizedbypositiveemotions.Aprincipalcomponentanalysisshowedthatwhilethegreaterdatavariationwithrespecttosensoryattributescouldbeexplainedbyproducttyperatherthanproducttemperature,thegreatervariationinemotionalresponseswereattributedmoretoproducttemperaturethantoproducttype.Astemperaturedecreased,sensoryattributesandpositiveemotionswerecheckedlessfrequentlywhilenegativeemotionswerecheckedmorefrequently.Inconclusion,thefindingsshowedthatproducttemperaturecansignificantlyinfluenceemotionalresponsesto,andsensoryattributesof,tomatosoupproducts.

Keywords

TemperatureSensoryEmotionPerception

FP1_14/TP1_19 Elucidatingapotentialdetectionmechanismforhigh-viscositysolutionsintheoralcavityusingtissueisolation

BrittanyLMiles,ChristopherTSimonsTheOhioStateUniversity,USA

Abstract

Viscosityisarelevantattributeinmostliquidandsemisolidproductcategories.Yet,studiesonviscosityanditsperceptionarelimitedtorelativelythinviscosities(η<1500cP),andtheyfrequentlyfocusonoverallviscosityperception,whichprovideslittleinsightintoapotentialdetectionmechanism.Theobjectiveofthisstudywastwo-fold:characterizetheperceptionofhigh-viscosity(η>1500cP)solutionsandutilizetissueisolationtohelpelucidateadetectionmechanism.Wehypothesizedthatduetothetongue’skeyroleinsolutionmanipulation,itwouldbechieflyresponsibleforviscosityperceptionintheoralcavity.Perceptionacuityjustnoticeabledifferences(JNDs)weredeterminedforparticipants(n=15)usingtheforced-choicestaircasemethodfortheviscosityofaseries45:55glycerin-watersolutionsthatvariedincarboxymethylcellulose(CMC)concentration([CMC]=1.125-1.5%;η=4765-15480cP).Participantsevaluatedthesolutionsbypressingthemagainsttheroofoftheirmouthsin“blocked”and“unblocked”conditions.Duringthe“blocked”condition,participantsworeretainersmadeofmoldableplasticwhichblockedtheroofofthemouth.Participantsweresignificantlybetter(p<0.005)atdiscriminatingbetweensolutionswiththeentireoralcavity(Δη=2542cP)thanwiththetonguealone(Δη=3689cP).However,individualswhowereperfectorhadonlyonereversalintheunblockedcondition,showednosignificantimpairmentintheblockedcondition(p=0.190),whileindividualswhowereworseattheinitialtaskshowedasignificantdecreaseinperceptionwhentheroofofthemouthwasblocked(p=0.006).Thissuggeststhetonguemayplayacriticalbutdifferentroleinviscosityperceptiondependentupontheindividual.Someindividuals,particularlythoseworseatthetask,maybeusingtheroofofthemouthtoprovidecluesonsolutionviscosity.Futurestudiesevaluatingtheroleofthisstructureinviscosityperception,aswellaspotentialphysiologicaldifferencesbetweenthetwogroupsmayprovidefurtherinsightintohigh-viscositydiscrimination.

Keywords

viscositytactileacuitysomatosensation

ECR_F_06/TP1_20 Sweetlikingmaypairwithsourtolerance

MadisonWierenga1,SarineJanetsian-Fritz2,BrandonOberlin2,MarioDzemidzic2,DavidKareken2,CordeliaRunning21PurdueUniversity,USA.2IndianaUniversity,USA

Abstract

Sweettaste“likers”and“dislikers”havebeenidentifiedandanalyzedforrelevancetoawidevarietyoffields,frompurchasingbehaviortoobesityoralcoholabuserisk.However,whetherthisphenomenonisuniquetosweetness,orreflectsabroaderbehavioraltraitislargelyuntested.Toexaminethepotentialforamoregeneraltastelikingtrait,weconductedstudiesonsensoryratingsformixedsweetandsoursolutionsalongwithpHofexpectoratedsamples(toexaminebufferingcapacityofsalivarelatedtosourness).For47subjects,sensoryratingswerecollectedforcitricacid(0%,0.27%,0.85%,and2.7%,w/w),sucrose(0%,3.13%,9.11%),andmixedsolutions.Salivarybufferingcapacitywasdeterminedinasubsetofparticipants(N=11)bymeasuringpHinanexpectoratedsolutionof3.13%sucrosewith2.7%citricacid.Sensorydatawereusedtoidentifyclustersofparticipantsusing2-meansclusteranalysis.SensorydataandexpectoratedpHwereanalyzedusingSpearmancorrelationsandmixedlinearmodels.Resultsindicatethatonegrouphadgreaterlikingforsamplesingeneral,butalsolikedadditionalsugarmoreanddislikedhighlevelsofacidlessthantheothergroup(allp<0.02).Thisindicatesthatperhapsthesesweetlikersarelessopposedtointenselevelsofsourness(ratingswerenearneutralforhighestlevelofacid,whileothergroupratedthesewellinthe“dislike”range).InthesubsetofparticipantswithpHmeasurements,increasingexpectoratedpHcorrelatedwithincreasesinlikingratingsfortheexpectoratedsample(p=0.023).Overall,ourresultsindicatethatthetraitforsweet-likingmaycoexistwithatoleranceforsourtaste.Furtherworkwillcontinuetoexaminetheroleofsalivabuffering,aswellaswhetheradditionalsubgroupsforsweet/sourlikingortolerancemayexist.

Keywords

soursweetsaliva

ECR_F_04/TP1_21 Thetasteofalabel:dovisualsensorycuesonawinelabelimpactthesensorytasteofthewine?

DarcenEsauUniversityofBritishColumbia,Canada

Abstract

Theobjectiveofthisresearchistounderstandifvisualsensorycuesonwinelabelsinfluencetheperceivedsensorytasteofthewine.Thisresearchusestheframeworkofconsumerculturetheorytoidentifyextrinsicvisualcuesthataidwinedrinkerstocreateasenseofwhotheyarebyselectivelychoosingwhattheyconsume(Miele,2006),andthisidentificationbecomesassociatedwithsensoryattributesthatbiasthetasteofwine.Wineengagesallofthesensesandtheseoftenoverlapuntilonesensoryexperienceissystematicallyassociatedwitharesultingsensoryexperiencecalledacross-modalassociation(Spenceetal.,2013).Thisfive-phaseresearchstudyusesaninterdisciplinaryapproachtoconductingsensoryandconsumerresearchtofocusonthecross-modalimpactoftheseextrinsicvisualcues.Methodsinsensoryevaluationincludeaquantitativeonlinesurveywithseventeenuniquelyclassifiedwinelabelstodetermineifwinedrinkersanticipateawinewilltastebetterafterseeingalabelwithallintrinsiccuesremoved.Atriangletestdemonstratesthatwinedrinkerswereunabletodiscriminatebetweentwowinesusingonlytaste.Asecondin-persontastetestusingthesametwowinesandtwouniquelyvisuallyclassifiedlabelsshowsthatwhenconsumersidentifywithalabel,theybelievethewinetastesbetter.Follow-upin-depthinterviewsfoundwinedrinkersarelookingforalabelthatis“forsomeonelikeme”andthisimpactstheoverallsensoryexperienceofthewine.Thispresentationwilldemonstratethatthereisacross-modalassociationthatresultswhenawinelabelisidentifiedwiththroughvisualsensorycuesandthisprocessinfluencestheactualtasteofthewine.

Keywords

WineConsumerCulturePerceptionCross-modalAssociationSensoryResearch

TP1_22 Theeffectofexpectations,taste,andtimeonrecallingperceivedqualityofwine

DavidPalma1,JuandeDiosOrtúzar2,LuisIgnacioRizzi2,StephaneHess11UniversityofLeeds,UnitedKingdom.2PontificiaUniversidadCatólicadeChile,Chile

Abstract

Thepurchaseandconsumptionprocessoffoodandbeveragescanbedividedintothreestages:firstpurchase,tasting,andre-purchase.Thefirstpurchaseisdeterminedbyconsumers’“expectedquality”oftheproductbasedonitsextrinsicattributes,i.e.thosethatcanbeperceivedbeforeconsumption.Consumersthentastetheproductandperceiveitsintrinsicattributes(tasteandaroma),constructingan“experiencedquality”intheirminds,alsoinfluencedbyexpectedquality.Finally,therecallingoftheexpectedandexperiencedqualitydeterminesfuturere-purchasesoftheproduct.Ourstudymeasurestheinfluenceofexpectedandexperiencedqualityintherecalledqualityduringhypotheticalre-purchasedecision,andhowthisisaffectedbythepassingoftime.Wedothisusingdatafromahome-usestudyonwine.153Chileanconsumersparticipatedintheexperiment,providingsubjectiveevaluationsofwinequalitybeforetasting,rightaftertasting,andapproximatelyonemonthaftertasting(962observationsintotal).Theyalsoprovidedhypotheticalpurchasedecisionsrightaftertastingandonemonthlater.WeusedanIntegratedChoiceandLatentVariablemodel(ICLV)toanalysethedata,asitallowsforanaturalandflexiblewaytorepresentthechangesinqualityperceptionovertime.EarlyresultsindicatethatExpectedqualityissignificantlyinfluencedbyextrinsicattributes,withpricehavingapositiveeffectduetoprice-qualityassociation.Experiencedqualityisinfluencedbybothintrinsicattributesandexpectedquality,whilerecalledqualityispositivelyinfluencedbybothexpectedandexperiencedquality.Whileexperiencedqualityhasabiggerimpactonrecalledquality,weobservehighheterogeneityacrossparticipants.Theseresultsconfirmourhypothesisonthestructuralrelationbetweenexpected,experiencedandrecalledquality.Wearecurrentlyexploringthemediatingeffectoftime,priorknowledgeandconsumptioncontext(allcollectedinthesurvey)onqualityperception.

Keywords

winequalityrepurchasechoicemodellingtime

TP1_23 Aholisticapproachtoconsumers’perceptionandvaluationonscents:Findingsfromacasestudyofskincarecreams

HeesangPark1,JiyoungChoi1,YunsoonChoi1,HyunChoi1,ByungfhySuh1,WanilCho21AmorepacificR&DCenter,Korea,Republicof.2SensometricsInc.,Korea,Republicof

Abstract

Fragrancedevelopmentfreefromallergeniccompoundsisapartofimportantresponsibilityinbeautyindustryintermsofenhancingsustainablevalueofproducts.Ontheotherhand,sincepleasantfragrancebringsagreatinfluenceonconsumerpurchasebehavior,itisnecessarytodeliverpositiveemotionalbenefitofscentsintheirbeautyexperience.Theobjectiveofourstudywastoinvestigateconsumers’perceivedvalueandemotionalbenefitoffragranceincludingallergy-freeingredients.ConsumershighlyinvolvedwithscentswereselectedbasedonaU&Asurveyandasensitivitytestofodors.20fragranceprototypes,appliedinastandardcosmeticcreamformulation,wereprovidedinarandomizedorder.Theevaluationprocesswascomposedoftwoindividualsessions.Inthefirstsession,theconsumerpanelwasaskedtoapplyeachsampleonaforearmskintodescribeherfirstimpression.Then,questionnairesusinga9-point-Likert-scaleweregiventoassesstheappropriatenessofperceivedvalues,suchas'mild','comfortable','elegant','trendy',andetc.Inthesecondsession,theysniffedeachsampleinajartoverbalizeandvisualizeemotionalvaluesusingCheck-All-That-Apply(CATA)questionnaires.Asetofemotiveadjectivesandimageboardsweregivenfortheverbalizingandvisualizingtask,respectively.AperceptualmappingusingPrincipalComponentAnalysis(PCA)wasperformedtounderstandperceivedcharacteristicsofthefragrancesamples.SupportedbythetextsfromthefirstimpressionviaWordCloudAnalysis,thesampleswithpositivecorrelationswith'elegant'and'fragile'werestronglyassociatedwith'luxurious'and'trendy'.Thesampleswith'unique'and'professional'valuesharednegativecorrelationswith'mild'and'pure'.Inaddition,thedistributionoffrequencyofCATAdatawasusedtoinvestigatewhichemotionalbenefitwasdominantforeachsample.Thefindingsweredeliveredtothemarketerstosupporttheirdecisiononnewproductdevelopment.

Keywords

fragranceskincareconsumerperceptioncosmeticsensoryresearchemotions

TP1_24 Modulatingtexturepropertiestocontrolthesatiatingcapacityoffoods

AnaCarolinaMosca1,JeanA.McEwan2,KeesdeGraaf1,MarkusStieger31WageningenUniversity,Netherlands.2JeanAMcEwanConsulting,UnitedKingdom.3WageningenUniversity,Netherlands

Abstract

Increasingconcernsregardingoverweightandobesityrequireabetterunderstandingoffactorsunderpinningfoodintake.Inthiscontext,thereishighinterestindefiningtheextenttowhichthemodulationoffoodpropertiescanbeusedasastrategytoregulatetheamountoffoodconsumedwithinaneatingoccasion.Thisstudyaimstodefinearelationshipbetweenoralprocessingbehaviourandintakeofyogurtsdifferingintexture.Fouriso-caloriccombinationsofyogurt(thin/thick)withaddedgranolapieces(small/large)wereused.Bothyogurtviscosityandgranolaparticlesizedifferedby2-fold.Oralprocessingparameterswerequantifiedbyvideorecordingconsumers(n=104)eatingyogurtadlibitum.Ratingsforappetite,likingandproductfamiliaritywerealsoassessed.Resultsshowedthatsmalltexturedifferenceswereenoughtochangetheoralprocessingbehaviourandthesatiatingcapacityofyogurts.A2-folddecreaseinyogurtviscositydecreasednumberofchews,sipsize,oralexposuretime.Likingandfamiliarityscoreswerelowerforthinyogurt.A2-folddecreaseinparticlesizeincreasedthenumberofchewsanddecreasedeatingrate,sipsizeandintakewithoutaffectinglikingandfamiliarity.Anoverall5%reductioninintakewasachievedthroughsmallvariationinsizeofgranolaparticles.Additionally,consumersweresegmentedintoslow(45±1g/min),intermediate(68±1g/min)andfasteaters(99±2g/min).Fastereatersconsumedalargeramountofyogurt,tooklargersips,ateatahighersippingandchewingrateandkeptfoodshorterinthemouth.Likingdidnotdifferbetweentheconsumergroups.Ourresultssuggestthatthesatiatingcapacityoffoodscanbemodulatedwithoutsignificantlychangingproductidentity.

Keywords

oralprocessingbehaviorsatiationtexture

TP1_25 Exploringtheinter-individualvariabilityinflavorrelease:preliminaryresults

LeonardoMenghi1,IuliiaKhomenko1,2,MichelePedrotti1,3,DannyCliceri1,EugenioAprea1,AndreaCaretta4,AnnachiaraCavazzana5,ThomasHummel5,FrancoBiasioli1,FlaviaGasperi11FondazioneEdmundMach,Italy.2UniversityofInnsbruck,Austria.3WageningenUniversity&Research,Netherlands.4SRAInstrumentsS.p.A,Italy.5TechnischeUniversitätDresden,Germany

Abstract

Factorsaffectingflavorreleaseduringfoodconsumptionhavebeenwidelydebatedintheliteratureforyears.Duetothehighcomplexitybehindthisphenomenon,severalstudieshaveundertakenthecausebymimickingthein-mouthprocessesbyartificialdevicesorinvitroapproaches(Sallesetal.,2011).Nevertheless,studiesinvolvinginvivoapproachesarenotlacking(e.g.Apreaetal.,2006;Pedrottietal,2018),evenifjustfewoftheminvolvedalargesamplesize(Repouxetal.,2011)whichmaybethekeypointtodisclosenewinsightontheinter-individualdifferencesonflavorrelease.Thus,herewepresentthepreliminaryresultsofastudy,whichaimedtoinvestigatetheinter-individualvariabilityonflavorreleaseduringtheconsumptionofamodelfoodonalargehealthypopulation.Ninety-threesubjects(60.9%female)between22to68yearsoldparticipatedinthestudy.Eachsubject,afterfillinginasocio-demographicquestionnaireandgivinganunstimulatedsalivasample,consumedatleastthreereplicatesofastrawberryjellycandyfollowingaspecificbite-basedproceduresupportedbyavideotool.Simultaneouslynose-spaceanalysiswithSelected-IonFlow-TubeMassSpectrometry(SIFT-MS)wascarriedout(SYFTVOICE200ultra,SyftLtd,NewZealand).FlavourprofilesinformationwereextractedaccordingtoRomanoetal.(2014)andthensubmittedtoaPrincipalComponentAnalysisthatrevealedanegativeeffectofageandBMIonflavorreleaseandpersistenceonthenasalcavity.Nogendereffecthasbeenfound.Thesepreliminaryresults,basedonalargesampleofhealthypeople,highlightedsomefactorsinvolvedonthemechanismsofflavorreleasethatmaybethestartingpointtosetupnewapproachestoinvestigatespecificpopulations(e.g.bariatricorchemotherapypatients)whereflavorreleasehaveastrongandadirectimpactontheirqualityoflife.

Keywords

FlavorreleaseInvivoflavoranalysisInter-individualvariabilitySIFT-MS

TP1_26 InfluencesofOlfactoryPathwaysonConsumerPerceptionofCoffeeBeverages

RagitaPramudya,Han-SeokSeo,AngelaTacinelli,SethEllsworthUniversityofArkansas,USA

Abstract

Althoughcoffeebeveragesarehighlypopularitemsconsumedworldwide,thereareindividualvariationsinmethodsofextractinganddrinking,andasignificantproportionofthepopulationcannotconsumecoffeebeveragesbecauseofvarioushealthconcerns.Usingtheconceptofcross-modalcorrespondenceandmultisensoryflavourintegration,asimulationofcoffeedrinkingexperiencewasconductedusingespressocoffeearomaasolfactorystimuliineitherwater(Study1)orsucrosesolutions(Study2).Becausemostexistingcross-modalstudieshavenotconsidereddifferentolfactorypathways,i.e.orthonasalorretronasal,forpresentingolfactorystimuli,theeffectsofvariationinolfactorypathwayoncross-modalcorrespondenceandattributeintensitywerealsoofgreatinterest.Thisstudyaimedtodeterminewhetherolfactorycuespresentedviavaryingolfactorypathwayscouldcross-modallymodulategustatoryperceptionandexpectationwithrespecttohotbeveragessuchasbrewedcoffee.Atotalof108normosmicparticipants(57femalesforStudy1and61femalesforStudy2)wereaskedtosniffcoffeearomaviaeitheranorthonasaloraretronasalpathwaywhileconcurrentlydrinkingwaterorsucrosesolutions,followedbyparticipationinaRate-All-That-Apply(RATA)testforeachsamplecondition.Theresultsrevealedthatcoffeearomatreatmentsinsucrosesolutionsgeneratedahigherproportionofcoffee-relatedattributesthansuchtreatmentsinwateronly.Inotherwords,cross-modalcorrespondenceoccurredmoreclearlyinsucrosesolutionsthaninwater.Thecross-modalassociationwasalsomoreapparentinorthonasally-presentedolfactorystimuli.Thefindingsofthisstudysuggestedemphasisontheimportanceofolfactorystimulipresentationmethodsinfuturecross-modalcorrespondencestudies,possiblyinducingacoffeedrinkingexperiencefornon-coffeeconsumersbydesigninganon-coffeebeverageproducthavingbelievablecoffee-likeattributes.

Keywords

CrossmodalcorrespondenceOlfactorypathwaysCoffeeRATA

TP1_27 How“new”istoonewforinnovations?–Findingtherightlevelofdifferenceforsuccessfulproductdifferentiations

AlinaHerdt1,RobertMoeslein1,FlorenceSchuch1,21isiGmbH,Germany.2FuldaUniversityofAppliedSciences,Germany

Abstract

About70-80%ofnewproductintroductionsinretailgroceryindustryfail.Theindustry’sprevalentfocusregardinginnovationoftenliesmainlyonthenoveltyaspect:innovationsshouldsignificantlydifferentiatefromcompetitorsanddeliveranewbenefit.However,recentresearchinadjacentareasshowsthatbesidesprovidinganovelaspect,theincorporationofahighlevelofprototypicality(representativenessofcategorymembers)intoaproductdesigniskeyforsuccess,asthiscreatesprocessingfluency.Thispsychologicalconceptstatesthattheperceptionofeaseordifficultyinone’smentalprocessingdeterminestheemotionstowardstheobjectthattriggeredthementalprocess.Hence,somethingthatiseasytoprocessevokesapositivehedonicresponseonagut-level.Consideringasensoryproductprofileasproduct“design“,thisstudyinvestigatesforthefirsttimetherelevanceofprototypicalityforsuccessfulfoodinnovations.

Threefoodinnovationsfromdifferentproductcategorieswithaprovenrecordofsuccessinthemarketwereselectedtoassesstheirlevelofdifferentiationandgradeofprototypicalityfromasensorypointofviewandtocomparethemwithnicheandbenchmarkproductsofthesecategories.UsingtheprototypetheorybyRosch(1971)astheoreticalframework,descriptivesensoryanalysisandimplicitassociationtestswereconductedtodevelopaclassificationsystemthatdeterminesthegradeofprototypicality/noveltywithinasensoryprofile.

Resultsrevealacommonpattern:successfulinnovationsshowindeedahighlevelofprototypicalityanddifferentiatefromcompetitorsmainlyintermsofintensitydifferences.Thefewnovelattributescreate“flavourcomplexity”,whichcanberegardedasanotherkeyaspectforapromisingproductdesign.Successfulproductsmanagetobesophisticatedwithoutleavingtheconceptualframeofwhatconsumersassociatewithagivencategory.Thissuggestthatconsideringtheseuncoveredpatternsduringrecipeformulationcouldbeofgreatvalueinproductdevelopment.

Keywords

PrototypicalityInnovationNoveltyDescriptiveAnalyisis

TP1_28 Aretailsimulationstudyforinvestigatingproductchoiceandchoicesatisfaction

AnnE.Colonna1,AimeeHasenbeck1,SaraR.Jaeger2,JohnC.Castura31OregonStateUniversity,FoodInnovationCenter,USA.2TheNewZealandInstituteforPlant&FoodResearchLtd.,NewZealand.3CompusenseInc.,Canada

Abstract

Aproduct’ssuccessinfast-movingconsumergoodscategorieshingesonconsumerspurchasingandrepurchasingthatproduct.Thisresearchexploreddriversofproductchoiceandchoicesatisfactionthroughanonlinemethodologythatmimicstheretailexperienceandframesthepurchasedecisioninamoreecologicallyvalidcontext.Kombucha(alow-sugar,livecultured,non-alcoholicsparklingbeverage)servedasacasestudy,becauseitisanovel,butincreasinglypopularproduct.Productusers(n=1303,68%female,aged18-86,USA)evaluated9commercialproducts(bottleimages)forexpectedliking,andindicatedwhichtheyhadconsumedpreviously.Thesameproductswerethenpresentedinaretailsimulation,ona3×3shelf.Beforemakingapurchasedecision,consumerscouldlearnabouteachproductbyclickingontheimagetorevealadditionalproductinformation.Choicesatisfactionandproductchoicereasonsweremeasured,followedbyvariousquestionswhichprobedproductattitudes,involvementandconsumptionfrequency.Probabilitiesofselectingaproduct,satisfactionwithproductchoice,andpurchaseintentionwerepositivelyassociatedwithhigherexpectedliking,previousconsumptionoftheproduct,andhigherproductcategoryinvolvement.Productchoiceswererelatedtoconsumers’underlyingfoodchoicemotivations,whichweremeasuredusingthesingle-itemFoodChoiceQuestionnaire.Inopencomments70%consumersgivesensory-relatedreasonsfortheirproductchoices.72%ofconsumersselectedthekombuchathattheyindicatedlikingmost.Rawdata,psychographicinventories,andmodel-basedclusteringresultswereusedaspredictorsinmachinelearning,learningensembles(e.g.multiclassboosting),(generalized)linear(mixed)models.Theparticularkombuchachosenwaspredictedwithlow(<20%)accuracy,whereassatisfactionwithproductchoicewaspredictedwithhigher(>70%)accuracy.Theexperimentwasdevisetodeterminedriversofkombuchapurchase,andresultswillinformafuturestudyondriversofkombucharepurchase.

Keywords

kombucharetailsimulationconsumerresearchmachinelearning

TP1_29 Athree-stepapproachtotetradandtrianglecomparisons

BenoitRousseau1,2,JohnEnnis1,CynthiaCress3,JanelleHarmon4,StephenMcIngvale5,SuzanneThomson51TheInstituteforPerception,USA.2ChuoUniversity,Japan.3MillerCoors,USA.4MolsonCoors,Canada.5MolsonCoors,USA

Abstract

Thetetradtesthasbecomeacommonlyuseddiscriminationmethodologyinsensoryevaluation.Onepotentialweaknessisaddedexperimentalvarianceassociatedwithagreaternumberofstimuli.Anorganizationconsideringswitchingtothetetradshouldconfirmthesuitabilityofthechangewithitsownproducttype(s)andpanelists.Suchaswitchmustinvolvecarefullyselectedpairsofsamplestoavoidinconclusiveresultsduetoover-orunder-poweredexperiments.Inthisresearch,weusedathree-stepapproachtomaximizethequalityofthelearningsfromatetradtotrianglecomparison.Theobjectiveofthefirsttwostepswastoselectpairsofsampleswithsmall,medium,andlargesensorydifferencestoprovidearangebeforethemaincomparisoninstep3.Fourtypesofbeverageswereselectedbasedontheirvaryinglevelsofsensoryfatigue(fromhardsparklingwatertoahighbitternessunitmaltbeverage).Additiveswereidentifiedtocreatesystematicsensorydifferences.Thiswasfollowedbystep1.1.Fourlevelsofadditiveswerechosenthroughpreliminarytesting.2.Torgerson’smethodoftriadswasusedbytwopanelsof50subjectstoestablishadditivelevelsforsmall,medium,andlargedifferencesperproducttype.3.Thetriangleandtetradmethodswerethencomparedwithall12pairsofstimuliaccordingtoacarefullygenerateddesigntominimizeexperimentalbiases.Thisthree-stepapproachsuccessfullygenerateddatapermittingtheclearcomparisonofthetriangleandtetradmethods’performances.Despiteitsslightlygreaterlevelofexperimentalnoise,thetetradwasconfirmedtobemorepowerfulthanthetriangletest.Samplesizecalculationsconcludedthatthecurrentpanelsizecouldbedecreasedby40%withaswitchtothetetradtest.Thismulti-stepapproachisstronglyrecommendedtoensurereliableandsuitablefindingsfromamethodologyswitchinvestigation.

Keywords

StimuliselectionTetradtestTriangletestPowerSamplesize

FP2_13/TP1_30 Olfactometryappliedtodog:acomplementarydiscriminationtesttogofurtherinunderstandingoffoodpreferencedrivers

CarolineBasque1,2,StéphanieCambou1,FranckPéron1,LaureLePaih1,KarineHanaoka1,CécilePetel1,CécileMarzin2,3,LaurenceCallejon1,CaroleProst2,3,LaurentLethuaut2,31DianaPetFood,France.2FLAVORResearchTeam,France.3ONIRIS,France

Abstract

Understandingthefoodpreferenceofanimalsremainsachallengingareainsensoryscience.Aninnovativemethodologicalapproach,basedonthecombinationofatwo‐bowlconsumptiontestandanolfactorydiscriminationtaskusingadual‐portolfactometer,wasthendesignedtoclarifythedriversofanimals'liking.Theproposedsensoryapproachaimstomeasuretheinfluenceofodorondogs'foodselectionandtodiscernarealabsenceofpreferencefromalackofolfactorydiscriminationcapacity,whichiscurrentlyanimportantflawoftwo‐bowlconsumptiontestsresultsanalysis.Consumptionoffourpetfoodproductsbyanexpertdogpanelwasevaluatedusingtwo-bowlconsumptiontest.Firstchoiceandintakeratioresultswerestronglylinked,suggestingthatodorperceptioninfluencedthedogs'foodconsumption.Withinthistest,twoproductswereequallypreferredbythedogs.Toprovidemoredepthtotheinterpretation,weusedanolfactometertomeasurethedogs'discriminationofthefourproductodors.Apanelofdogs,designatedtheexperttasterpanel,wasspeciallytrainedinolfactoryrecognitionofoneofthetwoequallypreferredproducts.Themainresultsdemonstratedthatdogscandiscriminateproductsbyolfactionandexpressthesamefoodpreferencefordifferentproducts,eveniftheyhavedifferentperceivedodors.Moreover,theolfactoryexperimentsallowedustoconcludethatthedifferencesinintensityamongodorsdidnotaffecttheirdiscrimination.

Keywords

DogOdorDiscriminationPreference

FP2_07/TP1_31 Manipulatingenvironmentalcontexttoexploreconsumerbehaviors

MackenzieHannum1,RichardPopper2,ChristopherSimons11TheOhioStateUniversity,USA.2P&KResearch,USA

Abstract

Therestorationofcontextenablesnovelexperimentaldesignsfortheinvestigationofconsumerbehaviors.Inadditiontoperceptualandhedonicendpoints,otherproductvariablesrelatedtoconsumerbehaviorsinclude“consumptionoccasion(CO)”and“expectedprice(EP)”.Presently,weassessedwhetherCOorEPwasinfluencedbyincreasinglevelsofcontext.Sixty-twored-wineconsumersevaluatedthesame4redwinesin3conditions—traditionalsensorybooths,immersivewinebar,andactualwinebar.Foreachwine,subjectsindicatedthelikelihoodthey“wouldorderthiswineinarestaurantorwinebar”and“wouldpurchasethiswinetodrinkathome”usinga5-pointLikertscale.Additionally,theyansweredthequestion“Howwouldyouexpectthiswinetobepriced(onebottle,750mL)?”byselectingoneofthefollowingpriceranges:“below$5”;“$5-$10”;“$10-$20”;“$20-$50”;“$50+”.ANOVAresultsindicatesubjectsweresignificantly(p=0.035)morelikelytoorderthewinesatarestaurantorwinebarwhentheywereintheactualenvironmentcomparedtothetraditionalbooth;theimmersivewinebarwasintermediate.Whenaskediftheywouldpurchasethesamewinetodrinkathome,environmenthadnosignificantimpact(p=0.064).Whenestimatingwineprice,subjectsestimatedwinepriceshigherintheactualcomparedtothetraditionalbooths(p=0.005).Moreover,subjectsaccuratelydifferentiatedpricebetweenhigherandlowerpricedwinesregardlessofenvironment.Ourdataindicatethatcontextaltersaconsumer’sassessmentofCOandEP.Externalcuesintheactualwinebarlikelyraisedexpectationsandpositivelyinfluencedsubjects’opinionsofthewine.However,thiseffectwasonlyobservedwhensubjectsassessedwinesforrestaurantorwinebar,butnothomeconsumption.Thisstronglysuggeststhatcongruencybetweenthetestingenvironmentandquestionsaskedofpanelistsisimportanttoconsiderwhenemployingcontextinproductevaluations.

Keywords

ContextConsumerBehaviorWineImmersiveTechnology

FP2_09/TP1_32 SensorysegmentationusingSDTmeasures;anewapproachformarketdevelopment

daniellevanhout1,Min-AKim2,LiesbethZandstra1,3,Hye-SeongLee21UnileverR&D,Netherlands.2EWHAWomansUnilversity,Korea,Republicof.3WageningenUniversity,Netherlands

Abstract

Whenaimingtodifferentiateproductsinanovelsensorydirection,thereisariskthatconsumerswhoarefamiliarwiththeoriginalproductwouldrejectthereformulation.First,weneedtodetermineifthesensorydirectionisadriverofacceptanceforthetargetconsumers.Evenso,consumersmightdifferintheextenttowhichtheycanperceiveproductchangesinthatdirection.Consumerscanalsodifferinwheretheiroptimumliesforthesensorydirection.So,itisimportanttostudysuchdifferencesinconsumersensoryperceptionthroughsensorysegmentation,whichisoneofthebiggestchallengesforsuccessfulproductand/ormarketdevelopment.Inthecurrentstudy,12bouillonproducts,varyinginmouthfeelthicknesswereevaluatedby159consumersforproductacceptanceusingthesignaldetection-baseddegreeofsatisfaction-difference(DOSD)test.Also,consumerssensitivitytodifferencesinmouthfeelthicknessweremeasuredbyperformingaseriesof102-AFCRdiscriminationtestsonasubsetof4products.Forsensorysegmentation,consumersthatperformed8ormore2-AFCRtestscorrectwereclassifiedashighdiscriminators,whereasconsumerthatperformed7oflesstestscorrectwereclassifiedaslow-discriminators.Therepeatedsatisfactionresponsestothereferenceproductwereusedtoidentifyfourconsumergroups:satisfiedwithreference,referencetoothin,referencetoothick,andinconsistentresults.Theseresultswerecombinedintoamatrixsummarizingtheinformationintobusinessrelevantconsumersegments,whichcouldbeusedtoquantifytheopportunityofproductreformulation.Sothatestimatescouldbemadeofhowmanypeoplewouldnoticetheproductchangeandhowitwouldchangetheirsatisfaction.Thesegmentationresultsshowedthattherewasanopportunitytooptimizetheproductintothenoveldirectionastherewasasmallbutsensitivegroupofconsumersthatwouldbemoresatisfiedwithathickerproduct.

Keywords

sensorysegmentationconsumeracceptanceconsumerdiscriminationproducttesting

FP2_02/TP1_33 Canwemeasurehowwefeelwhensmellingscentsandtastingflavor:amethod-comparisonstudyincludingimplicitandexplicitmeasurements

BruschiViola1,DariahLutsch1,LuisaRummel1,2,KatjaTiitinen11SymriseAG,Germany.2HochschuleHarz,Germany

Abstract

LatelyweseethetrendintheFMCGindustrytonotonlymeasureproductperformanceincludingoveralllikingandbenefitdeliverywiththehelpofexplicitbutalsoimplicitmeasurements.Emotions,motivationsandattitudesactivateandsteerbehaviorwithoutthepersonoftenbeingawareofit.Hence,explicitmeasurementsoftenfallshortincapturingthisimplicitinformation.Implicitmeasurementsthataregainingpopularityinthetestingofproductsarethosethatarebasedonreactiontime(e.g.IAT),orthatmeasurephysiologicalresponsessuchasbrainactivity(EEG),heartrate,skinconductanceorpupildilation.Thedownsideofthemeasurementofphysiologicalresponsesisthatwecanseethedegreeofactivationbutnotitsdirection(positivevs.negative)oreventheproduct’sabilitytocommunicatespecificbenefits/activateneedstates.Furthermore,theauthorswereinterestedintheimpactofthesensorymodalitycausingemotionalresponse–inourcaseolfactoryvs.gustatorycues.Hence,astudywassetuptoinvestigatethesensorymodalityimpactbytestingavarietyofcitrusscentsandcitrusflavorsappliedtoadrinkusingexplicittools(9-point-hedonicscaleandCATAfordifferentbenefits),areactiontimebasedmethod(similartotheIATbutinamorepracticableimplementation)andEEG.Inthisstudy40testpersonsparticipatedintheEEGpartand100inthetestset-upincludingreactiontimeandexplicitmeasurement.Samplepresentationandallocationtothethreetestingset-upswasaccordinganexperimentaldesigntominimizecarry-overandsequenceeffects.OurresultsshowthatimplicitinformationcanaddfurtherinsightstoexplicitmeasurementwithEEGresultsindicatingthedegreeofactivationandthereactiontimemethodaddingthelayerofneedstateactivation.Furthermoreinterestinginsightsonmodality-method-interactionswereinvestigated.

Keywords

implicitmeasurementemotionsIATEEGmethodcomparison

TP1_34 Measuringhappiness–usingsubconscioustechniquestoselectafragrancethatenhancesfeelingsofhappiness

DesireeSchuck1,CesarVeiga1,LaraMungioli2,ArthurGomes3,JoanaCoelho3,BillyNascimento3,CarlaBrohem1,DanielleLorenzetti1,MarcioLorencini1,TiagoMartinello11GrupoBoticário,Brazil.2Givaudan,Brazil.3Forebrain,Brazil

Abstract

Everyyear,95%ofnewproductsfailtoachievetheirmarketpotential.Thisscenariorevealsopportunitiestoenhancehowproductsaretestedbeforereachingthemarket,makingdecisionsmoreefficient.Asconsumers’researchadvance,it’sbeenwidelyrecognizedthatconsumerscannotnecessarilygivereliableresponsestohowtheyreacttoproducts.However,neurosciencehasshownthatthere’remethodologiescapableofaccessingtheconsumer’simplicitemotionalresponse,whichmaygiveanimprovedpredictionofaproduct’sperformanceonthemarket.Herewereportthetestingoftwocommerciallyviablefragrancesdesignedtobesuitableforapersonalcareproductandtosupportaconceptofenhancingfeelingsofhappiness.Twotechniqueswereused:facialelectromyography–fEMGandanImplicitPrimingTest-IPTtomeasureandcomparetheimplicitemotionalresponseandtheassociationwiththeconceptidealizedfortheproductbetweentwodifferentcosmetics(herecalledas“A”and“B”).ThefacialEMGresultsshowedthatbothproducts“A”and“B”wereabletoinduceapleasantexperienceandtheydidn’tdifferentiatewithineachother.TheIPTtestresultsindicateddifferencesbetweenproducts“A”and“B”acrossallcategoriesofattributesassessed.ProductAwaspositivelyassociatedwithtwoattributesrelatedtothebrandconceptrelatedwiththetargetmoodhappiness.Theresultsallowedtheclientstomakeamoreassertivedecision,since“OptionA”wasprovedtobeeffectiveininducingapleasantemotionalresponseandtoactivateimportantneuralnetworksrelatedtothefeelingofhappiness,demonstratingthesetechniques’sensitivity.Byidentifyingobjectivelywhichproductismorealignedwiththebrand’sstrategyandexpectations,it’spossibletodevelopproductsthataremorecompetitiveandlikelytosucceed.

Keywords

subconscioustechniquesfragrancehapinesselectromyographyImplicitPrimingTest

FP2_06/TP1_35 Comparisonofexplicitvs.implicitmeasurementsinpredictingfoodpurchases

ElinaKytö1,2,HaroldBult3,4,RianneRuijschop3,SariMustonen51Valio,Finland.2UniversityofHelsinki,Finland.3NIZO,Netherlands.4Applegg,Netherlands.5SOKMedia,Finland

Abstract

Threecommerciallyavailableblueberry-flavouredspoonablefermentedfreshdairyproducts(protein-reinforcedquarks)wereevaluatedbyaconsumerpanelin(1)anonlinesurvey,(2)duringacentrallocationtest(CLT),followedbya(3)purchasetrackingphase.Inaddition,(4)implicitproductwantingmeasureswerecollectedduringanapproach-avoidancetask(AAT)usingEEG,motor-responsekineticsandpupilsizeresponses.Thestudyobjectivewastocomparethepowerofexplicitconsumerratingsandimplicitproductresponsestopredictproductpurchaseamounts.134subjectsscoredpleasantness,purchaseintention,recommendationandemotionalresponsesbyemojisforthethreequarksaftervisualexposuretothebrandandpackage(expectationcondition)andaftersubsequentproducttasting(perceptioncondition).Arandomsubsetof56subjectsparticipatedintheimplicitmeasurementsattheCLTonedayafterthetastingsession.Followingthis,respondentskeptanonlinepurchasediaryforonemonth.Explicitscoresofrecommendation,purchaseintentionandpleasantnessshowedthestrongestassociationwithpurchasebehavior.Oftheimplicitmeasurements,ERP-basedproductwantingshowedthestrongestassociationwithpurchasebehavior.Still,explicitresponsespredictedpurchasebehaviorbetterthanimplicitresponses.Toconclude,ifproductcomparisonsarenotaffectedbysocialdesirabilityoftheresponse,explicitmeasurespredictfuturepurchasebehaviorbetterthanavailableimplicitmeasures.

Keywords

PurchasebehaviorPredictionConsumerExplicitmeasurementsImplicitmeasurements

ECR_V_13/TP1_36 Characterizingconsumeremotionalresponsetomilkpackagingguidesinterpretationofacceptabilityandpurchaseintent

ElizabethClark,SusanDuncan,JacobLahne,SeanO'Keefe,MarthaAnnBell,DanielGallagherVirginiaPolytechnicInstituteandStateUniversity,USA

Abstract

Thedecision-makingprocessinvolvedinfoodselectionandconsumptionbehaviorsisconfoundedbyinitialmentalintegrationofinformation,experiences,andemotionsassociatedwiththepackage(stimuli).Inproductssuchasfreshmilk,packaginganddisplaylightinghavebeendocumentedtocauseoxidativechemicalchangestomilkleadingtooff-flavors.Wesoughttounderstandtheassociationbetweenemotionsattributedtofluidmilkpackaging,acceptability,andpurchaseintent.Participants(age:18–65years;n=50;milkconsumers)performedSingleTargetImplicitAssociationTests(ST-IAT)toassessemotionsassociatedwithtypesofnaturalandpigmentedmilkpackaging:translucenthigh-densitypolyethylene(HDPE),yellowHDPE,whiteHDPE,whitepolyethyleneterephthalate(PET),clearglass,andpaperboard.Milkpackagingalsowasevaluatedforacceptability(9-pointhedonicscale),explicitemotionalresponse(Check-All-That-Apply(CATA)for43emotionalterms),andpurchaseintent.Overall,panelistsdidnotassociatemilkpackagingwitheitherapproachorwithdrawalemotionsbasedonST-IATmethods,asidefromslightwithdrawalassociationforwhitePETpackaging.Panelistslikedglasspackagingsignificantlymorethanotherpackagingtypes;itevokedahigherpercentageofself-reported“interest”and“nostalgic”emotions.Likewise,significantlygreaterpurchaseintentwasreportedforbothglassandtranslucentHDPEpackaging.Yellow-pigmentedHDPEpackagingwasdislikedsignificantlymorethanallotherpackagesandmeanacceptabilityresponsetopaperboardwasneutral(mean=4.7±2.1);bothmaterialselicited‘disgusted’CATAresponses.White-pigmentedHDPEandPET,whichgeneratedincreased“interest”,werelikedmorethanotherlight-protectivematerials(mean=6.0±1.7).Whitematerialsdidnotincreasepurchaseintent,butyellow-pigmentedandpaperboardpackagingsignificantlydecreasedpurchaseintent(p<0.0001).Thisresearchsuggeststhatemotionsgeneratedbymilkpackagingmayinfluenceconsumerstoselectmilkwithpackagingthatoffersproduct(milk)visibility.However,whitematerials(HDPEorPET),thattargetmilkqualityprotectionareapotentialalternative.

Keywords

EmotionsPackagingAcceptanceMilkPurchaseIntent

ECR_V_01/TP1_37 Facialaffectiveresponsetofoodwithfriendsandstrangers

ElizabethNath,PeterCannon,MichaelPhilippMasseyUniversity,NewZealand

Abstract

Consumers’emotionalresponseshavebeenfoundtobebetteratpredictingsubsequentfoodchoicethansensoryoracceptabilityratingsalone.Giventhistrend,itisessentialthattheinfluenceofcontextualvariablesonemotionareinvestigated.Thepresentstudycontributestothediscussionwithaninvestigationoftheeffectofsocialcontextonimplicitemotionalresponsestofoodimages.87participants(56female,31male)viewedfoodimagesofvaryingacceptabilityeitheralone,withastranger,orwithafriend.Subjectivelikingratingsweremeasuredusingalabelledaffectivemagnitudescale,andfacialmuscleactivityfromzygomaticusmajor(contractedduringsmiling),corrugatorsupercilii(contractedduringfrowning)andlevatorlabiisuperioris(contractedduringnosewrinkling)weremeasuredwithanEMGrecordingsystem.Controllingforindividualdifferencesinfacialexpressivityandfoodimageacceptabilityusinglinearmixedmodels,itwasfoundthatsocialcontextpredictedtheintensityofexpressionforallthreemuscles.Participantswhoviewedthefoodstimuliwithastrangerhadhighercorrugatorsuperciliiandlevatorlabiisuperiorisactivitycomparedtoparticipantswhoviewedtheimagesalone.TheintensityofzygomaticusmajoractivitywasnotcorrelatedwithlikingratingsexceptintheStrangerscondition,whereincreasedactivitypredictedincreasedliking.ThoseintheStrangersconditionalsohadlowerlikingratingsoverallcomparedtotheothertwoexperimentalconditions.Thissuggeststhattheinfluenceofsocialcontextonfoodacceptabilityiscomplex,withreducedsubjectivelikingoverall,butstrongerrelationshipsbetweenmuscleactivityandlikingwhenratingalongsidestrangers.ThesefindingsindicatethatfacialEMGmaybeausefuldynamicandimplicitmeasureofemotioninconsumerresearchincertainsocialenvironments.

Keywords

SocialcontextEmotionmeasurementPsychophysiology

FP2_05/TP1_38 Whatconsumerslikeisnotnecessarilywhattheychoose:TakeAwaypreferencesversusCLTandHUTlikingandpurchaseintentions

MarleenChambault,SarahThomasCampdenBRI,UnitedKingdom

Abstract

Itiswidelyacknowledgedthatthetraditionalapproachofaskingconsumerstorateproductsforoveralllikingisapoorpredictorofreal-lifepurchasedecisions.Afewapproachesbasedonconsumerchoiceshavebeenresearchedinrecentyears,includingtheTakeAwaypreferencesapproach.Aspartofaresearchprojectonappliedconsumermethod,astudyinvolving131UKconsumersinvestigatedtheaddedvalueofusingTakeAwaypreferencesinCLTsettings.TwosamplesofsaltypopcornwereassessedinCLTaswellasinhomeplacementconditions.InblindCLTconditions,consumersindicatedhowmuchtheylikedeachofthesamplesandwhichofthetwosamplestheywouldbuy.IninformedCLTconditions,consumersindicatedhowmuchtheylikedeachofthesamples,whethertheywouldbuyeachofthesamplesandatwhatprice,andfinallywhichofthetwosamplestheywouldchoosetobuy.AttheendoftheCLT,consumerswereinvitedtochoosetwobagsofpopcorntotakehome.Theycouldchooseonebagofeachsampleortwobagsofthesame.Forthetwosamplestakenhome,consumerswereaskedtoscoreoverallliking,willingnesstopurchaseandperceivedmoreishness.Thefindingsshowhowmuchtheproductpackaging/brand(blindvs.informedconditions)andassessmentcontext(homevs.CLTconditions)influencedproductlikingandpurchaseintent,andhowmuchlikingandbuyingpreferencesdifferfromtake-awaypreferenceswithinaCLTsetting.ThefindingsraisesignificantquestionsaboutthevalidityoftraditionalconsumerresearchapproachesthatInsightsandInnovationpractitionersusetoinformimportantbusinessdecisions.ThisresearchdemonstratesthebenefitsofusingaTakeAwaypreferencestesttosimulatereallifechoicescenarioswhererespondentsmakepre-purchasedecisionsbasedonproductexperienceaswellasexposuretobrandandprice.

Keywords

Take-AwaypreferencesPurchasepredictionConsumerchoiceCLTHomeusage

TP1_39 Usingbehavioralscience(andotherinnovations)toimproveconsumerresearch:acasestudyofDIYgonewrong

MichelleNiedzielaHCDResearch,USA

Abstract

Theuse(andabuse)ofneuroscienceandpsychologicalresearchmethodologieshasbecomeahottopicinconsumerresearch.Neuro-andpsychologicalsciencecanhelpconsumerandsensoryresearchersandproductdevelopersbetterunderstandconsumers’unconsciousmotivatorsandreactionsandevenlendinsightstoclaimsandsensoryperceptions.Commercialtoolsforleveragingthesemethodologiescontinuetogetbetter,fasterandcheaper.However,thefieldofhasbeenplaguedwithpseudoscienceand“neurohype”andresearchershaveexperiencedsomedisappointmentswhentryingtoincorporatethesemeasuresintotheirresearchandintotheirin-houselabs.FromEEGheadsetstofacialcodingandvirtualreality,buildingin-housecapabilitieshasneverbeenmoreeasyandconfusing.Comingfromboththeclientsideaswellastheresearchproviderside,Iwilldiscusshowonecompanychosetobuildtheirownlabwhatwecanlearntohelpbringinnovationsin-housethatwon’tcollectdust.

Keywords

consumertestingneurosciencepsychologynewtechnology

ECR_F_09/TP1_40 Adashofvirtualmilk:Alteringproductcolourinvirtualrealityinfluencesflavourperceptionofcold-brewcoffee

QianJaniceWang1,2,JamieGeddes3,RachelMeyer3,StuartWaters3,DavidZendle31AarhusUniversity,Denmark.2UniversityofOxford,UnitedKingdom.3YorkStJohnUniversity,UnitedKingdom

Abstract

Itiswellknownthattheappearanceoffood,particularlyitscolour,caninfluenceflavourperceptionandidentification.However,foodstudiesinvolvingthemanipulationofproductcolourfaceinevitablelimitations,fromextrinsicflavoursintroducedbyfoodcolouring,sodownrightimpossibility(i.e.changingthecolourofadarkcolouredfood).OnesolutionliesinmodernVirtualReality(VR)technology,whichhasbecomeincreasinglyaccessible,sophisticated,andwidespreadoverthepastyears.VRthereforepresentsanovelwaytoconductsensoryandpsychologicalresearchtostudytheinfluenceofvisualinformationonconsumerperception.Inthepresentstudy,weinvestigatedwhethermakingacoffeelookmilkierinaVRenvironmentcanalteritsperceivedflavourandliking.ThirtyUKconsumersweregivenfoursamplesofblackcoldbrewcoffeeat4%and8%sucroseconcentration,presentedinawhitemugwithastraw.TheyworeVRheadsetsthroughoutthestudyandviewedthesamemugandstrawinavirtualsetting.ThecolourofthebeveragewasmanipulatedinVR,suchthatparticipantssaweitheradarkbrownorlightbrownliquidinthemugastheysippedthecoffee.Afullfactorialdesignwasusedsothateachparticipanttastedeachsweetnessxcolourcombination,Participantsreportedsweetness,creaminess,andlikingforeachsample.ResultsrevealedthatbeveragecolourasviewedinVRsignificantlyinfluencedperceivedcreaminess,withthelightbrowncoffeeratedtobecreamierthandarkbrowncoffee.However,beveragecolourdidnotinfluenceperceivedsweetnessorliking.ThepresentstudysupportstheroleofVRasameansofconductingperceptionstudies,especiallywhenitmaybedifficulttosetuptheidenticalscenariointherealworld.Furthermore,itopensfutureopportunitiesforvirtualandaugmentedrealitytopromotehealthyeatingbehaviour,suchasreducingfatintake.

Keywords

VirtualRealitycolour-flavourcorrespondencefatreductionmouthfeel

FP2_11/TP1_42 Underdeterminationinprincipalcomponentanalysis:towardsapsychometricapproachofsensorydataanalysis

BurkhardDettmar1,CarolinePeltier2,3,PascalSchlich31JTInternationalGmbH,Germany.2Univ.BourgogneFranche-Comté,France.3INRA,France

Abstract

“Overfitting”isawell-knownproblemintheareaofpredictivemodelling:e.g.,aMultipleRegressionusingmorepredictorvariablesthanobservationswillalwaysresultina100%correctpredictionofthedependentvariable.However,thisperfectfitisamathematicalartefactratherthananempiricalfinding:itresultsfrom“underdetermination”,thesituationwheretoomanyvariablesaremeasuredontoolownumberofobservations.Sensoryprofilingdataisoftensummarizedandanalyzedusingasimilardataformat:amatrixwithmeanscoresfromarelativelowernumberofproducts(inrows)andalargernumberofattributes(incolumns)issubmittedtoPCA(“Means-PCA”).Thispresentationwilldiscusstheconsequencesofthisunderdeterminedsituation.We’llalsocompareittoanapplicationofPCAthatisknownas“Tucker-1commonloadingsmodel”.The“Tucker-1PCA”doesnotonlyavoidunderdetermination,itisalsoclosertothepsychometricapplicationofFactorAnalysis:itallowsinterpretingprincipalcomponents(orfactors)aslatentvariables,whichprovideaframeworkofmeasuringproductperceptiononunderlyingsensorydimensions.Usingapprox.400datasetsfromtheSensobasedatabase,wecanshowthattheTucker-1PCA,incomparisontoMeans-PCA,providessimilarproductspaces,butresultsinhigherdimensionalfactorstructures,abetterreplicabilityofthefactorsandeasierinterpretationofthefactorstructures.

Keywords

PCAOverfittingpsychometric

FP2_12/TP1_43 IndexesofindividualandpanelperformancesinTDSandTCATAandtheirstatisticalinference

PascalSchlich1,CindyFrascolla2,MichelVisalli11INRA,France.2UniversitéBourgogneFranche-Comté,France

Abstract

Thereisalackoftoolsformonitoringindividualrepeatability,productdiscriminationandpanelalignmentinTDSandTCATA.Thepaperproposesaunifiedapproach,validforbothmethods,basedonasimilarityindexbetweentwoindividualsequences.ItamountstoapplytheJaccardindexateachtimethentoaverageoverthefullsequence.StatisticalinferencebasedonMonte-CarlosimulationsandCentral-Limittheoremwasestablished.Criticalvaluesfromthesesimulationsweretabulatedforusualnumbersofattributesandreplicatesinordertoavoidthesesimulationstoberedoneineachapplication.Appliedtodifferentreplicates,theindexindicateslevelofrepeatability.Appliedtodifferentproducts,itindicatessizeofproductdifferences.Appliedtodifferentpanelists,itindicateslevelofpanelistagreement.Thosethreeindexesaveragedrespectivelyoverpanelists,productsorreplicatesprovidepanelperformances.Further,adiscriminationratiocanbecomputedatbothindividualandpanellevelsastheratiobetweenindexesofproductdifferencesandrepeatability.Ifthediscriminationratioislowerthanone,thanthispanelistorthispanelseemsinconsistent.Ifnot,againsimulationscanbeusedfortestingsignificanceofthediscriminationratio.Timediscretizationrequireschoosingarealisticsizeofsuccessivetimeintervals.Forinstance,expectingrepeatabilityofattributecitationseverysecondwouldbeillusory.Adefaultvaluecanbetheaveragetimebetweentwocitationsinthestudy.Ultimately,increasingitgraduallyuntilperformancesaregoodenoughprovidesaninterestinginformationtothepanelleaderaboutthelevelofreliabletemporalitythepanelisabletooffer.ThisnewwayofanalyzingTDSandTCATAdataaredemonstratedindifferentstudies,someofthemfeaturingpanelistshavingdonebothTDSandTCATAonthesameproducts,andsomeothersinwhichhalfofthepaneldidTDSandtheotherhalfTCATA.

Keywords

TDSTCATAPanelperformancesStatisticalinferenceMonte-Carlosimulations

TP1_44 Thedessertflipinaction:Douniversitystudentsinadininghalllikeandchoosedessertswithreversedproportionsoffruitandcake?

AmalieKurzer,CesarCienfuegos,Jean-XavierGuinardUniversityofCalifornia,Davis,USA

Abstract

Reversing,orflipping,therelativeproportionsoffruitandconventionaldessertssuchascakeisaplant-forwardstrategytoincreasethesustainabilityandhealthfulnessofdesserts.PromotedaspartoftheMenusofChangeinitiativestartedbytheCulinaryInstituteofAmericaandHarvardMedicalSchool,thedessertflipencouragesconsumptionofsmallerportionsizesofconventionalfull-caloriedessertswhileincreasingportionsoffruit.ThisisparticularlybeneficialasexcesscalorieconsumptionandlowfruitconsumptionarechallengesinWestern-stylediets.Wesoughttodeterminewhetherthedessertflipcanbeusedwithoutreducingconsumeracceptanceinauniversitydininghallcontext.Inthefirstphase,studentswereservedfull-sizedportionsofbothtypicalandflippeddesserts.Inthesecondphase,studentswereshownpicturesofthreetypesofdessertsfollowingamealandaskedtoselectwhichdesserttheywouldchoosebasedonappearance.Inbothphases,studentssignificantlypreferredthehigh-fruit,flippeddesserts.Totestthedessertflipwithlowercostfruitsusedinpracticeandtoevaluatetheeffectsofthisstrategyonfoodwaste,approximately120universitystudentswereservedafull-sizedentréefollowedbyadessertoverthreedays.Studentsevaluatedaregularplateddessert,aflippedplateddessert,andaflippeddessertinacombinedform.Inadditiontohedonicratings,studentswereaskedtoindicatewhichdesserttheypreferred.Foodwastewasalsomeasuredforeachofthesedessertoptions.Finally,regularandflippeddessertswereservedinthedininghallforthegeneralstudentpopulationtodeterminechoicefrequencyandfoodwastebydesserttypeusingplatescrapings.Theseresultssuggestthatthedessertflipisaplant-forwardstrategythatcansuccessfullybeimplementedindiningservicesituationswithoutsignificantlyreducingacceptanceofdesserts.

Keywords

DessertFruitSustainabilityFoodwasteHealth

FP1_09/TP1_45 Establishingconsumeraffinity-basedcountryclustersforefficientglobalproductresearch

AmandaGrzedaPepsiCo,USA

Abstract

Ourconsumermarketplaceisnowbothglobalandlocal,andasignificantchallengewefaceasCPGresearchersforglobalinnovationsistocompellinglyrecommendwheretoconductourproducttestingtomaximizetherelevanceandreachoftheresearch.Fartoooften,thedecisionof“wheretotest”isdictatedtousbasedonin-the-momentmarketinterest,geography,orbusinessmaturity,yetthesefactorsdonottakeconsumercongruencyintoaccount.Wesetouttoensureconsumer-centricityisatthecoreofthesedecisions,andinthispresentation,wewillshareaprocesstoestablishconsumer-centricaffinity-basedcountryclustersforefficientglobalproductresearch.Theprocesshasfourkeysteps–clearscopedefinition,datacompilationandcuration,collaborativemapping,andinterpretation/guidance.Byreplicatingandrefiningtheprocessviasixcurationworkshopsacrossglobalproductcategoriesandwithinregions,wefeelconfidenttheguidingprincipleswehavedevelopedcanhelpyourteamsimprovetheirabilitytoamplifytheconsumervoiceinthesecriticalconversations.Wewillshareouruniqueperspectiveonhowbesttoexecutethisprocess:-Howtodecidewhoisbestsuitedtoparticipateintheresearchcurationteam.-Howtoencourageyourteamtobebiasedtowardslogicalaction,versuswaitingforaperfectdatasolution(whichmaynevercome).-Howtoleverageprogrammingtoolstoquantifytheimpactofyourrecommendations.-Howtoelevatethefoundationalconsumerunderstandingofyourcross-functionalteamsviathethemesthatemergefromthisprocess.Asleadersinourorganizations,wehavethedataandtheexpertisetobetterdrivethe“wheretotest”conversation.Thisprocesswillenableyoutobestrepresentthevoiceoftheconsumer,tobringadata-drivenrecommendationresultinginthemostefficientandmosteffectiveglobalproductresearchplans.

Keywords

globalclusterefficientprocess

FP1_13/TP1_46 Proteinsforthefuture:whatarethelinkbetweencompositionandbitternessandbeanyperceptionsforpeaproteinisolates?

AudreyCosson1,2,3,DavidBlumenthal2,AmandineDruon3,NicolasDescamps3,Jean-MichelRoturier3,IsabelleSouchon2,AnneSaint-Eve21UMRGMPA,AgroParisTech,INRA,UniversitéParis-Saclay,France.2UniversitéParis-Saclay,France.3RoquetteFrères,France

Abstract

Peaproteinisolatesareclearlyidentifiedbytheactorsoffoodindustryasatrendyingredientforthedesignofnewplant-basedfoods.Thistrendrespondstoconsumerdemandbutalsotoaconcernfrommanufacturerstoimprovetheirsustainabilityimpact.Nevertheless,off-notescanbeperceivedwhenpeaproteinsareusedinfoodformulations,inparticularthepersistenceofbeanyandbitternotes.Thus,ourworkaimedatimprovingtheunderstandingoftheoriginofthesenotesbasedontheproteinisolatecomposition.Forthatpurpose,anexperimentaldesignwasdevelopedwith25differentpeaproteinisolatessolutions,havingvariousconcentrationsintotalproteins,solubleproteinsandvolatilemolecules.Sensorypropertiesofproteinsolutionswerequantifiedby17trainedjudgeswiththeBlockProfilingmethodology-aspecificmethoddevelopedtooptimisetheevaluationofplant-proteinisolates.Inaddition,thesensitivityofjudgestoassessbitterness(PROPstatus)wastakenintoaccount.Asmainresults,PROP-super-tasterswereabletohighlydiscriminatetheproteinsolutionsonbitterincontrasttootherjudges.Inaddition,correlationsbetweenbitterness,aromaticintensityorthicknesscouldbedonewiththeabovementionedparameterssuchasproteincontent,solubleproteincontentorthepresenceofvolatilemolecules.Theseresultsareafirststepinidentifyingtheoriginofthesensoryoff-notesinplant-proteins.

Keywords

PeaproteinSensoryBeanyBitterOff-notes

P1_001 Astudyoffoodculturethroughthecomparativeanalysisofconsumers’declaredtypicaldishesandingredientsin7countries

MarieSigrist1,2,3,LauraZerbini1,AgnèsGiboreau1,MaximeMichaud11InstitutPaulBocuseResearchCenter,France.2UniversitéFrançois-RabelaisdeTours,France.3UMR7324CITERES,France

Abstract

Dishesandingredientsconsideredastypicalbyconsumersareindicatorsoffoodcultureatanationallevel.Thisstudyquestionednowadaysperceptionoftypicaldishesandingredientsin7countries:Chile,France,Malaysia,Mexico,Peru,Taiwan,Thailand.Anonlinequestionnairewascirculatedthroughthefamilynetworkofstudentsofpartnerculinaryschools(1202participantsintotal).First,theresultsshowagoodconsensusateachcountryleveltoquote1to3typicaldishespercountry.Second,theselectedrecipesarelinkedtotheconsensualquotationofasmallnumberofingredients(4to6).Thesetwosourcesofdescriptionofa‘nationalcuisine’bringfactualcriteriatobeusedinthedesignofalocalgastronomyrecognizedassuchaswellinthedesignofcross-culturalculinarycreativityprojects.Second,beyondthepresentationofthemosttypicaldishesandingredients,theresultshighlightsomespecificitiesinthedifferentcountries,especiallyinthedistributionoftheanswersbetweenthedifferentdishesandingredients.Ifasmallnumberofverytypicaldishesarereallyemphasizedineverycountries,therearedifferencesbetweencountriesregardingthevarietyofquotation.Somecountriesaretighttoasmallnumberoftypicaldishedbutothersshowagreatervarietyofrecipesandalargergastronomicdiversitywhenthetypicalityisdistributedbetweenmoredishes.Third,thestudyofusedingredientsallowstoknowtheindicatorsthatarereinforcingtheperceivedtypicity.Moreitrevealsdifferencesofperceptionincountriesusingcloseingredients(ChileandPeru)throughthedifferencesintherankingoftheingredients.Inaddition,thecomparisonofanswersaccordingtotheageoftheparticipantshighlightstheevolutionofconsumers’tastesandgivescluesonthelevelofthedynamicsorthestabilitythatfoodcultureisencounteringineachcountry.

Keywords

typicaldishesfoodculturetypicalingredientstypicitynationalcuisine

P1_002 TakingPortWinearomaallovertheworld:ConstructionofaTawnyPortWine-likefragrance

RitaFerreira1,EliseteCorreia2,FernandoNunes3,AliceVilela31UTAD,Portugal.2UTAD-CEMAT,Portugal.3UTAD-CQ‐VR,Portugal

Abstract

AuniquewinelandscapewascreatedalmosttwomillenniaagoontheslopesoftheDouroRivervalleyanditstributaries,creatingawinemarkedbyadeeparticulationbetweentraditionandmodernity.PortWineistheultimateexpressionoftheRDD'shistory,culturalheritageofwork,experienceandart.TawnyPortWineisagedinbarrelsandischaracterizedbyaromasofdriedfruits,honey,woodandtoastedvanilla.ConsumerseverywherearebecomingmoreknowledgeableandcuriousandthereforemorelikelytobeattractedtowinessuchasPortwhichrepresentgenuinequalityandtraditionandwhichhavefascinatingstoriestotell.ToraiseandkeepaliveoneoftherichestproductsoftheDouroregion,theaimofthepresentworkwastodevelopaPortWineTawnyfragrance,thefirstaccordingtotheliterature.Asensorypanelwastrainedand6aromaticdescriptorswereselected;themostsignificantofTawnyPortWine:alcohol,nuts,spices,wood,sweet/honeyanddriedflowers.Tothesedescriptorswereassigned7aromaticcompounds,andfragrancesweredevelopedwiththecontributionofthepanel.Therewereselected3fragrances,developedwithonly3aromaticcompounds:benzaldehyde,sotolonandvanillin.Then,theconsumer´sacceptabilityofthenewlycomposedfragranceswasstudiedandtheoptimizationoftheircharacteristics,throughJARscale,wasevaluated.Positiveclassificationwasobtainedfrom3fragrances.Malesubjectsassignedhigherranksandhadpreferenceforfragrance1withstatisticallysignificant(F(1,135)=18,041,p<0.001).ConsumersconsiderthattheintensityofPortaromaitsidealin3fragrances.However,thecolorisconsiderednotveryintense.Theuseofthe3compounds(benzaldehyde,sotolonandvanillin)appearstobeenoughtoobtainafragranceofTawnyPortWine.Thepreferredfragrancewasfurtherappliedinacosmeticproduct.

Keywords

Port-Winefragrancebenzaldehydebenzaldehyde,sotolonandvanillinsensoryanalysisMANOVAconsumersacceptabilityandchoice

P1_003 Addingvaluetounder-utilisedfishroeinIreland:acomparisonofphysico-chemicalandsensorycharacteristicsofsaltedair-driedroefromIrishpollock(Pollachiuspollachius)withcommercialmulletandcodroeproducts(MugilcephalusandGadusmorhua)

AnitaFurey,UlrichHoeche,FrancescoNociGalway-MayoInstituteofTechnology,Ireland

Abstract

InIreland,fishroeisgenerallyeitherdiscardedatseaorprocessedaslow-valuefishmeal.Theaimofthisstudywastoestablishthefeasibilityofdevelopingafishroeproducttoaddvaluetothiscurrentlyunder-utilisednutritiousseafoodresource.Roesfromlocallysourcedpollockweresalted,air-driedandcomparedtosimilarcommerciallyavailableMediterranean-styleproductsfrommulletandcodintermsof:weight;dimensions;moisturecontent;pH;instrumentaltextureandcolour;andsensoryattributes.Thepollockroessourcedforthisresearchweresmallerthanbothmulletandcod,withrawweightsrangingfrom31.1-308.8g(mean=105.0g).Roeslostonaverage3.1%moisture(w/w)aftera2h-saltingperiodand48.8%weightreductionwasobservedaftera105h-airaveragedryingtime.Moisturecontentofthedriedpollockroewas34.2%,greaterthanmullet(28.2%)andcod(29.3%)(P<0.05).RawpollockroehadmeanpHof6.3,decreasingto5.9afterdrying,comparedto5.4and5.7formulletandcod,respectively(P<0.05).Instrumentalhardnesswassimilarinpollockandmullet,withcodbeingsignificantlyharder.Surfacetotalcolourdifference(∆E*)betweenpollockandcodroewasgreaterthanthatofpollockandmullet(9.34vs.3.02).Sensoryassessment,using9-pointhedonicand5-pointJARscales,wasconductedwith38consumers.Pollockandmulletwerescoredsimilarlyforcolour,appearance,aroma,textureandmouthfeel,whilecodreceivedlowerscores.Consumeracceptanceofair-driedpollockwassimilartocommercialmulletandcodproducts,averaging5.6,5.6and4.9,respectively(P>0.05).PenaltyanalysisofJARshowedtheoveralllikingwasmostimpactedbyleveloffishiness.Inconclusion,pollockroeshowedsimilarcharacteristicsandacceptablesensoryattributescomparedtoexistingcommercialproducts,therebypresentinganopportunitytoaddvaluetoIrishroewhilecontributingtowastereduction.

Keywords

roesaltingpollockdryingseafood

P1_004 ExploringBraziliansunderstandingaboutedibleinsects:structuralapproachofsocialrepresentation

AntonioBisconsin-Junior1,2,HeberRodrigues1,RosiresDeliza3,JorgeH.Behrens1,LilianR.B.Mariutti11SchoolofFoodEngineering,UniversityofCampinas,Brazil.2FederalInstituteofRondônia,Brazil.3EMBRAPAAgroindústriadeAlimentos,Brazil

Abstract

InsectfoodshaverecentlybecomeavailableintheUSandEurope,andeffortsareunderwaytounderstandtheperceptionofedibleinsectsespeciallyinWesterncountries.ThegoalofthisworkwastoexaminethesocialrepresentationandtounderstandthevocabularyBrazilianconsumersusetorefertoinsectsasfood.Atotalof780individualswereinterviewedineightcitiesfromdifferentBrazilianregions.Participantswereaskedtowritedownfivewordsafterlisteningtheinstruction:“WhenIsayfoodmadewithedibleinsects,whatcomestoyourmind?”.Following,theyrankedtheimportanceofeachwordandthevalence(tomeasureattitude).Wordswereformattedandgroupedintocategoriesaccordingtothewordassociationtaskprocedures;then,thefrequencyofmention,averageimportanceandpolarityindexofeachcategorywerecalculated.Thestructureofthesocialrepresentationwasobtainedcrossingthefrequencyofevocationandtheaverageimportanceofeachcategory.ResultsshowedthatBrazilianconsumersassociatedfoodmadewithedibleinsectsmainlywith“disgust”and“rejection”.However,categorieslike“Asia”,“curiosity”and“acceptance”werepresentascontrastingelements,indicatingtheexistenceofminoritysubgroupswithdifferentrepresentations.Differencesbetweengenderandagewereidentified.Femaleconsumersweremorepronetoevokethe“rejection”,“disgust”and“fear”categoriesthanmalewhich,incontrast,mentionedmore“Asia”and“exotic”.Also,maleindividualsassociated“health”,“survival”and“flavor”withamorepositiveattitudethanfemales,whoperceivedthe“sustainability”categoryasmorepositive.Participantsolderthan40yearsweremorelikelytomention“rejection”,“survival”and“unhealthy”andrecognizedthosecategoriesasmorenegative;while,youngeradults(18to40yearsold)citedmore“Asia”,“different”,“exotic”and“innovative”andevoked“sustainability”,“acceptance”and“survival”withmorepositiveattitude.

Keywords

entomophagyagegenderrestrictedcontinuedwordassociationconsumerstudy

P1_005 Theapplicationoffood-relatedlifestylesanalysistoUSAwholewheatbreadadultconsumersegments

BrianGuthrie1,AnnHasted21Cargill,USA.2Qistatistics,UnitedKingdom

Abstract

Wholewheatisconsideredtobehealthybutlittlehasbeenreportedconcerningconsumerbehaviorsrelatedtowholewheatconsumption.1122consumersparticipatedinanonlinefood-relatedlifestylessurveyinvolvinga69-itemquestionnairemeasuring23lifestyledimensionsinfivemajorlifedomains,includingwaysofshopping,cookingmethods,qualityaspects,consumptionsituations,andpurchasingmotives.Initialanalysesofitscross-culturalvalidityaswellasitsintra-culturalstabilitycametopositiveconclusions,andtheinstrumenthasbeensuccessfullyappliedovertheyearstovariousEuropeanandnon-Europeanfoodcultures1(Scholderatal.2004).ApplicationofCronbach’sAlphatestshowedgoodreliabilityoverallfor16outof23scales.Poorreliabilityoverallwasshownforcooking–Involvement,consumptionsituations–socialevents,consumptionsituations–snacksvmeals,purchasingmotives–security,purchasingmotives–socialevents,qualityaspects–noveltyandqualityaspects–tastiness.PoorreliabilitywasseenwithLatinoconsumersforwaysofshopping–specialtyshops.Clusteranalysis(AHC)suggested6clusterstakingintoaccountvarianceexplainedandsmallestclustersize.ANOVAshowssignificantdifferencesinmeansbetweenclustersforallFRLScales.Scholderer,J.,etal.,Cross-culturalvalidityofthefood-relatedlifestylesinstrument(FRL)withinWesternEurope.Appetite,2004.42(2):p.197-211.

Keywords

wholewheatFoodrelatedlifestyles

P1_006 Localizationofanethnicfood:Effectofingredient,cookingmethod,andplatingonlikingandperceivedethnicityofanethnicricedish

Cho-LongLee,Ga-GyeongSeo,Hwi-WonBak,So-HyangLee,Na-HyunKim,JoeYeeChai,Jae-HeeHongSeoulNationalUniversity,Korea,Republicof

Abstract

Itischallengingtosuccessfullylaunchanethnicfoodontoaforeignmarketduetoconsumers’neophobicresponses.Incorporatingcomponentsfamiliartoconsumershasbeensuggestedasastrategytoreduceneophobicresponses.However,thiscanresultinlossofethnicitythatbringsexoticexperiences.Itisimportanttoidentifytowhichdegreetheformulationcanbemodifiedtoincreasefamiliaritywithoutlossofethnicity.Thisstudywasconductedtoinvestigatehowmuchlikingandperceivedethnicityofanethnicricedishvarywhenitsingredient,cookingmethod,andplatingaremodified.Bibimbab(Koreanricedish)forSoutheastAsianmarketwasselectedasasample.Itsingredient,cookingmethod,andplatingeitherfollowedtheKorean(K)styleorweremodifiedtotheNasiGoreng,SoutheastAsian(SA)ricedishstyle.Eightformulations(2levels(KandSA)foreachofingredient,cookingmethod,andplating)weretestedby72Koreansand77SoutheastAsians(52Malaysiansand25Indonesians).Overallliking,likingofappearance,texture,andflavor,andperceivedethnicitywereratedusinga9-pointhedonicscaleanda7-pointscale.ResultswereanalyzedusingnestedANOVAatα=0.05.Ingredientandcookingmethodsignificantlyinfluencedlikingandethnicityratings.K-ingredientsandSA-cookingmethod(stir-frying)increasedoverallliking,butstir-fryingincreasedperceptionofSA-ethnicity.Platingonlysignificantlyinfluencedappearancelikingandethnicity.K-platingwaspreferredandperceivedasKorean,regardlessofingredientandcookingmethod.Ingredientxcookingmethodsignificantlyaffectedappearancelikingandethnicity,andcookingmethodxplatingsignificantlyinfluencedappearanceliking.Overall,whenthenationalityofbothfactorswerematched,appearancelikingincreased.Stir-fryingincreasedperceptionofSA-ethnicityofthesampleusingK-ingredients.SA-panelratedlikingandethnicitysignificantlyhigherthanK-panel.ThisseemstobeassociatedwiththeirfoodneophobicscorelowerthanK-panel’s.

Keywords

ethnicitylikingfamiliaritycross-culturalneophobic

P1_007 Whoonearthlikesbitterbeverages?Acrossculturalresearch

ChristinaSipes1,VeronicaSymon1,AnaMalo1,WenZhang2,ClaraEscamilla3,ElenaVittadini4,ElenaCurti51Diageo,USA.2Diageo,Singapore.3UniversidadAutónomadeQuerétaro,Mexico.4UniversityofCamerino,Italy.5UniversityofParma,Italy

Abstract

Bitterdrinkshavebeenconsumed,globally,foralongtime.Multiplecountriescitedifferentusesfortheseproducts;withsomebeinglinkedtotraditionalusessuchasAperitives/Digestivesandenjoymentoftaste.Thisresearchwasintendedtoidentifyacceptance,bitter,sweetperception,alongwithemotion/perceptualprofilesofseveralbittertastebeveragesamongdifferentcountries.Thisresearchalsosetouttoidentifyifacceptancewiththebitterbeverageswasassociatedwithgeographical,bitterfoodexposureand/orpersonallifestyleschoices.Threebeverages,SpritzVeneziano,agrapefruitflavoredvodkacocktailandanunsweetenedgreenteaweretestedintheUnitedStates,Italy,MexicoandSingapore.Adultpanelists(N=75+)permarketwereusedtoevaluatethesebeverages.Thereweresignificantdifferencesbetweenthebeveragesamongandwithincountriesonkeymeasurements.Whentestedblind,SpritzVenezianowaslikedsignificantlyhigherinItalythanothercountrieswhilegreenteawaslikedsignificantlyhigherinSingaporethanothercountries.Nosignificantdifferenceonlikingofthegrapefruitflavoredvodkaamongcountrieswasobserved.OverallSpritzVenezianoreceivedmostdiverseresponsesacrosskeymeasurements.Inadditiontolikingdifferences,itwasperceivedsignificantlymorebitterintheUSAthaninItalyandMexico.ItwasalsoratedsignificantlysweeterinSingaporethanintheUSAandItaly.Onemotion/perpetualprofiles,SpritzVenezianowasassociatedmorepositivelyinItalywhilegreenteamorepositiveinSingaporethanothercountries.Anotherinterestingfindingwasneitheroveralllikingscores,bitterorsweetintensitieswerecorrelatedwithbitterfoodconsumptionaswashypothesized.Otherfactors,suchashistoryandcultureassociatedwithspecificbeverageproductsintheregionmightresultinthesedifferences.Thesefindingsindicatewhendevelopingglobalproducts,localadaptionsareneededtoguardsuccess.

Keywords

BitterBeveragesAlcoholCross-Cultural

P1_008 EmojiGrid:a2Dpictorialscaleforcross-culturalemotionassessmentofnegativelyandpositivelyvalencedfood

DaisukeKaneko1,2,AlexanderToet2,ShotaUshiama1,Anne-MarieBrouwer2,VictorKallen2,JanB.F.vanErp2,31KikkomanEuropeR&DLaboratoryB.V.,Netherlands.2TNO,Netherlands.3UniversityofTwente,Netherlands

Abstract

Becauseoftheglobalizationofworldfoodmarketsthereisagrowingneedforvalidandlanguageindependentself-assessmenttoolstomeasurefood-relatedemotions.WerecentlyintroducedtheEmojiGridasalanguage-independent,graphicalaffectiveself-reporttool.TheEmojiGridisaCartesiangridthatislabeledwithfacialicons(emoji)expressingdifferentdegreesofvalenceandarousal.InapreviousstudywefoundthattheEmojiGridisrobust,self-explainingandintuitive:valenceandarousalratingswereindependentofframingandverbalinstructions.ThissuggeststhattheEmojiGridmaybeavaluabletoolforcross-culturalstudies.Totestthishypothesis,weperformedanonlineexperimentinwhichrespondentsfromGermany(GE;N=63(Male:31,Female:32),Avg.age=30.5±9.2),theNetherlands(NL;N=62(Male:38,Female:24),Avg.age=27.2±11.3),theUnitedKingdom(UK;N=61(Male:14,Female:47),Avg.age=36.5±11.5),Japan(JP;N=99(Male:33,Female:66),Avg.age=37.2±10.2),Pakistan(PK;N=47(Male:32,Female:15),Avg.age=30.3±12.1),andKorea(KR;N=64(Male:10,Female:54),Avg.age=31.0±4.8)ratedvalenceandarousalfor60differentfoodimages(coveringalargepartoftheaffectivespace)usingtheEmojiGrid.Theresultsshowthatthenomotheticrelationbetweenvalenceandarousalhasthewell-knownU-shapeforallgroups.TheEuropeangroups(GE,NL,andUK),thePakistanandtheKoreangroupscloselyagreeintheiroverallratingbehavior.Comparedtothosegroups,theJapanesegroupsystematicallygavelowermeanarousalratingstolowvalencedimagesandlowermeanvalenceratingstohighvalencedimages.Theseresultsagreewithknownculturalresponsecharacteristics.WeconcludethattheEmojiGridispotentiallyavalidandlanguage-independentaffectiveself-reporttoolforcross-culturalresearchonfood-relatedemotions.ItreliablyreproducesthefamiliarnomotheticU-shapedrelationbetweenvalenceandarousalacrosscultures,withshapevariationsreflectingestablishedculturalcharacteristics.

Keywords

cross-culturallanguage-independentvalencearousalfoodimages

ECR_V_04/P1_009 Crossmodalassociationsbetweencolour,shapeandperceivedhealthinessofyoghurtcontainersinUK,US,andChineseconsumers

DanniPengLi1,2,DerekVictorByrne1,2,QianJaniceWang1,2,31AarhusUniversity,Denmark.2Sino-DanishCenterforEducationandResearch–UniversityofChineseAcademyofSciences,China.3OxfordUniversity,UnitedKingdom

Abstract

Agrowingbodyofresearchhasfocusedonthecrossmodalcorrespondencesbetweencolour,shape,andtaste/flavour.Forexample,roundshapesandredcolourarecommonlyassociatedwithsweetness,whereasangularshapesandblackareassociatedwithbitterness.Likewise,anumberofstudieshaveexploredcolour-healthinessassociations,withlesssaturatedcoloursbeingperceivedtobehealthier.However,littleisknownabouttheassociationsbetweencolour,shape,andspecifichealthattributessuchasfat/sugar/proteincontent.Moreover,theremaywellexistculturaldifferencesinsuchassociations,especiallyforrelativelyunfamiliarproducts.Therefore,weinvestigatedhowconsumersfromWesternandEasternculturesassociatespecifichealthattributeswiththeshapesandcoloursofyoghurtpackaging.Atotalof315participantswererecruitedfortheonlinestudyfromtheUK,US,andChina.Wefocusedonsixyoghurt-relatedhealthattributes(fat,sugar,protein,nutritiousness,satiation,andorganic).Foreachattribute,participantsselectedashape(roundorangular)thencolour(8levelsofhue,3levelsofsaturation)ofacontainerofyoghurtthatbestmatchedeitherhighorlowlevelofagivenhealthattribute.Acrossallthreecultures,lowersaturationwasassociatedwithlowersugarlevel,highernutrition,andorganicproduction.Inaddition,whitewasthecolourmostfrequentlyassociatedwithlowsugarandfatlevels,incontrasttoredwithhighsugar/fatassociations.WhileredwasthemostlikedandmostsatiatingforUSandUKparticipants,Chineseparticipantsassociatedthoseattributeswithwhite.Interestingly,wedidnotfindexpectedcorrelationsbetweenshapeandsugarlevel.Infact,theonlyconsistentcross-culturalshapeassociationwasbetweenroundnessandhighlevelsofsatiationandprotein.Thesefindingscanhelpexport-focusedfoodcompanies,tomoreknowledgeablyincorporateculture-specificnudgesintoproductdesignanddevelopmenttopromotehealthierfoodchoices.

Keywords

CrossmodelassociationsShape-colourHealthinessCross-cultural

P1_010 Mothers’perceptionsandattitudestowardchildren'svegetableeatinghabits–CulturaldifferencesandsimilaritiesamongthreeethnicgroupslivinginnorthernCalifornia

KarinnaEstay,AmalieKurzer,Jean-XavierGuinardUniversityofCaliforniaDavis,USA

Abstract

Socio-economicandparentaleducationhasbeenidentifiedasfactorsrelatedtovegetableconsumptioninkids.HerewefocusedonthreeethnicgroupsinnorthernCaliforniainwhichparentaleducationandincomewerenotbarrierslimitingvegetableintake.Inthisexploratoryresearchwefocusonunderstandingethnicdeterminantsinvegetablepreferencesinchildren.Inthis,weanalyzedtheperceptions,attitudes,beliefsandconsumerpatternsofchildrenandtheirmothersbyusingqualitativeconsumerresearchmethods.Weconductedtwelvefocusgroupsofmotherswithchildrenbetween2-12yearsold(Euro-Americans(n=20),Chinese(n=19)andChilean(n=19)).Relevantkeylearningsandinterculturaldifferencesinvegetablepreferencesandhabitswerefound.Inallethnicgroups,mothersfelttheyhadasignificantinfluenceontheirchildren’seatinghabits.However,thereweredifferencesregardingthemother’sperceptionofherownroleversusthechild’spreferencesinhavinghealthyeatinghabits.WhileAmericanmotherstendtorespectchildren’svegetablerejectionandrelateittospecificagestages,ChineseandChilean’smotherstendtoperceivethatageisalessimportantfactor.Mothersofallgroupsperceivedpeerinfluencebeinglessofadeterminantinchildren’seatinghabitsthanparentalinfluence.Mothersofdifferentgroupspreparedvegetablesdifferentlyfortheirkids,butallgroupstendedtoagreethatvegetablevarietyishardtoachieve.Finally,mothersofdifferentethnicgroupsidentifiedthemainfactorpreventingvegetableconsumptionamongkidsasfollows:Americansexpressedalackoftimetopreparevegetables,Chileansfeltthatsnackhabitsdeterredthewillingnesstoeatvegetables,andChinesefelttheyalreadygiveenoughvegetablestotheirchildren.Ourstudysuggeststhatundersimilarsocio-economicandparentaleducationlevelthereareclearethnical/culturalcomponentsthatcanboosthealthydiethabitsinchildren.

Keywords

VegetablepreferencesChildrenCrossculturalMothersperceptionsDiethabits

P1_011 SensoryevaluationandemotionalreactionstowardsedibleinsectimagesbetweenChineseandAustralianconsumers

SigfredoFuentes,ClaudiaGonzalezViejo,LuXing,PaulaGonzalez-Rivas,DamirD.TorricoUniversityofMelbourne,Australia

Abstract

Entomophagyisthetermemployedforusinginsectsasfood.Thishasbecomeofgreatimportancetoovercometheincreasingdemandforfoodsaroundtheworld.Inthisstudy,asensorysessiontoassesstheconsumersacceptabilitywhenlookingatimagesoffoodsmadewithinsectswasconducted.Atotalof45Chineseand40Australianconsumersparticipatedinthetestbyviewing20differentimagesfromfivecategoriesi)insectprepareddishes,ii)traditionalfoodwithinsects,iii)individualinsectsasfood,andiv)insectsnacksanddesserts.Thequestionnaireconsistedofacheck-all-that-apply(CATA)testforemotionsandoveralllikingusinga9-pointhedonicscale.FortheCATA,aCochranQtestwasconductedfortheemotionswithhighestselection(>10%;p<0.05)toassesssignificantdifferencesbetweenimages.TheoveralllikingwasanalysedusingANOVAtoassesssignificantdifferencesbetweenbothcultures(p<0.05).Resultsshownthatthereweresignificantdifferences(p<0.05)betweenimagesforthe“disgusted”emotionamongChineseconsumerswithafrequencyofselectionof20%,butthiswasnotobservedinAustralianconsumerswhohadafrequencyofselectionof66%.Ontheotherhand,therewerenosignificant(p≥0.05)differencesbetweenimagesfor“surprised”foreithercultures;however,Chineseconsumershadafrequencyofselectionof14%,whileAustralianhadonly1%.Thereweresignificantdifferences(p<0.05)betweenculturesforoveralllikingwithmeansfromAustralianswithin1.5and5.7andwithin2.3and6.8fromChinese.Thereisahigheracceptabilityofinsect-basedfoodproductsfromChineseconsumersthanfromAustralianswhentheyareabletoseethewholeinsectsinthefoods.FindingsfromthisresearchareusefultounderstandacceptabilityofedibleinsectsbetweenAustralianandChineseconsumers.

Keywords

EmotionsInsect-basedfoodcross-cultural

P1_012 Whomayconvincetechnicalcollegestudentstoeathealthily?Anexploratorysequentialmixedmethodsstudy

AliceGrønhøj,GitteHansen,LiseBundgaardMAPP,AarhusUniversity,Denmark

Abstract

Socio-economicinequalityinyouthhealthistransferredintoadulthood.Therefore,promotinghealthyeatingatvocationalcollegeisapriorityandchallengeforpublicauthorities.Informationcampaignsoftenfailreachingthetargetgroup,whomaybemorereceptiveto‘alternative’strategiesofhealthpromotion,suchassocialnorms.Socialnormsinfluencebehavior,butveryfewstudiesdiscriminatebetweensourcesofinfluences,beyondfamilyandpeers.Thepurposeofthisstudywastoexploretheperceivedacceptabilityandeffectivenessofdirectsocialinfluenceonhealthyeatingbystudentsattendingtechnicalcollege.

Anexploratorysequentialmixedmethodsdesignwasapplied,inwhichresultsoffocusgroupstudieswereusedtofeedintothedesignofasurveystudy,integratingresultsofbothstudies.First,students(n=36)atfourdifferentschoolsparticipatedinfocusgroups.Participantsdiscussedbarriersandfacilitatorstohealthyeating,andreflectedontheinfluenceofpersonsvaryinginproximitytothestudent,andonmassmediacampaigns.Secondly,students(n=1095)participatedinanonlinesurveywhichincludedanexperimentalset-upinwhichparticipantswerepresentedwithoneoffivedecisionsituations,variedintermsofa‘sender’(teacher/closefriend/partner;overweight/notoverweight)encouragingafictivetechnicalcollegestudenttoeatmorehealthily.Studentsevaluatedtheperceivedacceptabilityandeffectivenessofthehealthpromotionattemptbythe‘sender’.Descriptivenormswerealsomeasured.

Proximityofthesourceofsocialinfluenceappearstobecentralforencouraginghealthyeating;studentsreportedtobemoreresponsivetoapartnerthantoateacher,whilethesender’sweightstatusdidnotseemtomatter(buttherespondent’sweightstatusmattered).Also,parentalrolemodellingisimportant.Thoughsocialinfluencewasself-reported,theprojectiveapproachandconvergenceofqualitativeandquantitativedatasupporttheimportanceofcloseothersforhealthyeatinghabits.

Keywords

healthyeatingyoungpeoplesocialinfluenceconsumerbehaviour

P1_013 Associationofparentalfeedingpracticesandfoodneophobiawiththeir6-12yearsoldchildrenfoodneophobia

FarnooshAyoughi1,MariaHandley1,JeffGarza2,RichardVolpe1,SamirAmin1,AmyLammert11CaliforniaPolytechnicStateUniversity,USA.2GarzaConsulting,USA

Abstract

Foodneophobia(FN)maybeconsideredasaformoffoodrejectioninchildrenandmaybeassociatedwiththeirdietquality.Inthedevelopmentofchildren’sneophobia,primaryguardianssuchasparentsplayakeyrolethroughtheirowneatingbehaviorandusingthepracticestofeedtheirchildren.ThepurposeofthisstudywastounderstandwhetherFNinchildrenisreflectiveofneophobicbehaviorandfeedingpracticesinparentsthroughchildrenself-reportedandparent-reportedchildrenFN.Atotalofsixty-eightfamilies(parentspairedwiththeirchildrenages6-12)fromtwopublicelementaryschoolswererecruitedtoparticipateinthisstudy.ParentswereaskedtoreporttheirdemographicinformationandFNscoresaswellasdescribtheirchildrenFNbehavior.Separately,childrencompletedtheself-reportFNquestionnaire.Parentalfeedingpracticesweremeasuredthroughevaluatingthreecontrollingsubscales(includedpressure,restrictionforhealthandweightcontrol)andoneautonomy-promotingsubscales(encouragebalanceandvariety)andonestructuredparentalcontrol(childself-control)fromtheComprehensiveFeedingPracticesQuestionnaire.Participantsweremostlyparents(97%),hadcollegeeducation(60%)andfromWhiteorCaucasianrace(53.4%).Thestudiedparentsandchildrengenerallyself-reportedthemselvesasnotfoodneophobic;however,parentsratedtheirchildrenmoreneophobicastheyratedthemselves(ppppp=0.019).Thisstudyhelpsparents/guardianstohaveaninsightonhowtheirfeedingstrategiescaninfluencethefoodconsumptionbalanceoftheirchildren.

Keywords

FoodNeophobiaChildrenParents

P1_014 Investigationoffoodneophobiaandbitternesssensitivityonfoodpreferenceoffamiliarandunfamiliarfruitandvegetableproductsinelementaryschoolchildren

MariaHandley1,FarnooshAyoughi1,JeffGarza2,RichardVolpe1,SamirAmin1,AmyLammert11CaliforniaPolytechnicStateUniversity,USA.2GarzaConsulting,USA

Abstract

Manyschoolagechildrendon’tliketoeatvegetable,especiallybittervegetables.Coulditbebecausetheydon’tlikethebitterflavorordotheyhavefoodneophobia?Thegoalofthisstudywastodetermineiffoodneophobiaandbitternesssensitivityaffectthepreferenceoffamiliarandunfamiliarfruitsandvegetablesinanelementaryschoolagechildren.Onehundredandsixtyonechildrenage6–12evaluatedonefamiliarandunfamiliarfruit(strawberryanddragonfruit),non-bittervegetable(celeryandjicama),andbittervegetable(broccoliandcauliflower).Inasinglesession,subjectscompletedademographicsquestionnaire,anacceptabilitytest,completedtheFoodNeophobiaScale(FNS)andFruitandVegetableNeophobiaInstrument(FVNI),andtastedbitternessstrips.Testingoccurredattwodifferentschoolsandtookapproximately30minutes.DatawascollectedusingRedJadeSoftware.Strawberrieswerelikedsignificantlymore(p<0.05)thattheotherfruitsandvegetablesforappearance,aroma,overallliking,flavor,textureandaftertastewithdragonfruitandcauliflowerweresignificantlylikedtheleast(p<0.05)however,foraftertaste,broccoliandcauliflowerwerelikedtheleast.Therewasnosignificantdifferenceinbitternesssensitivitybasedongenderorage,butCaucasianstudentsweresignificantly(p<0.05)morebittersensitivethanotherethnicities.Therewasnosignificantdifferencebetweenbitternesssensitivityandfoodneophobia.Bittersensitivesubjectswerenotmoreneophobicthannon-tasters.FNVIscoresdistinguishedconsumersinhierarchicalclusteranalysisofoverallliking.Hierarchicalclusteranalysisfoundthreeconsumergroupsthathadcouldbedistinguishedbybitternesssensitivity,overallliking,texture,andflavor.Principlecomponentanalysisindicatedthatbitternesssensitivitiesmaydescribesomepreferencestowardsdifferentfruitsandvegetables.

Keywords

FoodNeophobiaFruitVegetableChildren

P1_015 Oralresidencetimeaffectedbyfoodstructuralcomplexity–Acasestudywithhydrogels

LauraLaguna1,2,AnweshaSarkar11UniversityofLeeds,UnitedKingdom.2InstituteofAgrochemistryandFoodTechnology(IATA,CSIC),Spain

Abstract

Thisstudywasaimedatinvestigatingtheinfluenceoffoodstructuralcomplexityonoralresidencetime.Tenhydrogelswithvaryingmechanicalandstructuralinhomogenitietywerepreparedusingκ-carrageenanandsodiumalginateatconcentrationsrangingfrom1to4wt%.Structuralinhomogeneitieswereintroducedbyincorporationofcalciumalginatebeadsofdifferentsizes(57-2380µm),madeusingsyringeextrusionorsprayingtechniques.Thehydrogelswerecharacterizedbylargeandsmalldeformationrheologyandthestructuraldetailswereevidencedatdifferentlengthscalesbycryo-scanningelectronmicroscopy(cryo-SEM)andtransmissionelectronmicroscopy(TEM).Inparallel,hydrogelswerecharacterizedbyquantitativedescriptiveanalysis(QDA™)(n=11trainedpanellist).Oralprocessingbehaviourwasassessedintermsoforalresidencetime,numberofchewsanddifficultyperceivedbyyoungparticipants(n=11)usingvideorecording.Adecreaseinthegelfracturepointwiththeadditionofcalciumalginatebeadswasattributedtotheinterruptionofthecontinuousκ-carrageenangelnetworkbyactingas‘defects’,asrevealedintheCryo-SEMandTEMimagesandwithnarrowerlinearviscoelasticregion.Whenthemixedgelnetworkincludedκ-carrageenanwithsodiumalginate,thelinearviscoelasticrangewasextended,butthegelstrengthwaslowerthanκ-carrageenanalonehighlightingtheincompatibilitybetweenthebiopolymers.Oralresidencetimewashighlydependentonthenumberofchewsandtoacertainextentonthedifficultyperceived.Oralresidencetimeandnumberofchewswerepositivelycorrelatedwithgelstrength,thedegreeofnetworkinhomogeneityintermsofparticlesizeofthebeads.Thisnovelinsightofincorporatingstructuringdefectsinhydrogelscanbeaneffectivedesignstrategytomodulateoralresidenceforfuturefoodformulationfortheelderlypopulation.

ReferencesLLaguna,ASarkar(2016).InfluenceofmixedgelstructuringwithdifferentdegreesofmatrixinhomogeneityonoralresidencetimeFoodHydrocolloids61286-299.

Keywords

GelsOralresidencetimeQDAOralprocessingStructuralcomplexity

P1_016 Canoraltribologybeusedtopredictthesensorydistinctionbetweeniso-rheologicalcommercialdairycolloidswithdifferentfatcontents?

LauraLaguna1,2,AnweshaSarkar31UniversityofLeeds,UAE.2InstituteofAgrochemistryandFoodTechnology(IATA,CSIC),Spain.3UniversityofLeeds,UnitedKingdom

Abstract

Theaimofthisstudywastounderstandifsensorypropertiesofcommercialfullfatandfat-free/lowfatversionsofsoftsolidcolloidalsystems(milk,yoghurt,softcreamcheese)ofiso-rheologicalpropertiescanbedistinguishedbytheiroraltribologicalproperties.Discriminativetests(n=63untrainedconsumers),oscillatorymeasurements(strain,frequency),flowcurvesandtribologicalmeasurementswereconducted.Oralconditionwasmimickedusingartificialsalivacontaining3wt%mucinat37○Candoraltribologywasperformedusingasoftsilicon-basedball-on-discsetupinaMiniTractionMachine(PCSInstruments,UK).Untrainedpanelistssignificantlydiscriminatedthefat-free/lowfatfromthefullfatversions(p<0.01)inallproductclasses,withmostcommonverbatimusedbeing“creamy”,“sweet”forthefullfatversus“watery”,“sour”forthefat-freesamples.Fullfatandfatfreeyoghurtshadsimilaryieldingbehaviourandelasticmodulus(G′),eveninsimulatedoralconditions.However,incaseofsoftcreamcheese,thefullfatversionhadamoderatelyhigherG′thanthelowfatcounterpart.Analysesoffrictioncoefficientsasafunctionofentrainmentspeedsshowedthatinboundaryandmixedregimes(1–100mms−1),bothfullfatyoghurtandsoftcreamcheeseexhibitedoneorderofmagnitudelowercoefficientoffriction,μwhencomparedtofat-free/lowfatversions(p<0.05),whichmightbeattributedtothelubricatingeffectofthecoalescedfatdropletsintheformer.Resultssuggestthatsensorydistinctionbetweenfat-freeandfullfatversionsinsemi-solidsystemscouldbebetterpredictedbysurfacepropertyi.e.lubricationdata,ascomparedtobulkrheology.

ReferencesLLaguna,GFarrell,MBryant,AMorina,ASarkar(2017).Relatingrheologyandtribologyofcommercialdairycolloidstosensoryperception.FoodandFunction8,563-573.

Keywords

YoghurtCheeseOraltribologyrheologylowfat

P1_017 ExploringfoodpreferencesofolderadultsinAustraliaandChinausingconceptdatabaseandconjointanalysis

BehannisMena,HollisAshman,ScottHutchings,RobynWarnerTheUniversityofMelbourne,Australia

Abstract

Sensoryperceptionandfoodpreferenceschangeasweage.Elderlyconsumers’needsandwantshavenotbeenwidelyexploredwhenitcomestofood,especially,meatproducts.Thisstudyaimedtoinvestigatepreferencesofolderadults(aged55-90)acrossfourfoodcategories,beingbeef,pork,chocolateandcheese(n=160,142,134,144forAustraliaandn=32,36,31,29forChina,respectively)andiftheconceptof‘premiumness’differswithculturalbackground,genderandage.Conjointanalysiswasusedtoanalysetheconceptdatabaseforconsumersinbothcountries.Thismethodologyinvolvesprovidingconsumerswithasetofproductdescriptionsandrequiringthemtoratewhethereachdescriptionwouldorwouldnotappealtothem.Datawasanalysedthroughcoefficientregressionequations.Resultsindicatethatdemographicshaveanimpactonconsumerpreferencesforfood.AsAustralianmenagetheypreferbeefmincewhereasforwomen,andChineseconsumersofbothsexes,thisisnotevident.SlowcookedbeefbecomesmoreacceptabletoAustralianmenandwomenwhentheyareolder,howeverthecoefficientswerenegative,presumablyduetolabourintensiveandtime-consumingcooking.Forpork,channel(thewayproductsgettotheconsumer)wastheonlytraitrelevantforbothAustraliansandChineseconsumers.Forcheese,AustraliansconsumersplacehighemphasisoningredientsandchannelwhereasChinesemainlyfocusoningredients.Asimilartrendwasobservedforchocolate.ForallfoodcategoriesitwasfoundthatChineseconsumerstendtobeclassedasmainstream(majorityofconsumers)andleadusers(theonesgeneratingtrends)incontrasttoAustralianconsumerswherethereisalargepartofthepopulationclassedaslaggards(lastuserstoadoptaproduct).Thesefindingssuggestthatbothdemographicsandfoodcategoryshouldbeconsideredwhencreatingnewproductsforolderconsumers.

Keywords

foodproductsconjointanalysiselderlyAustraliaChina

P1_018 Chileanconsumerspreferreformulatedfoodswithoutfront-of-packagewarnings,butaretheywillingtopaymoreforthem?

BertaSchnettler1,GastónAres2,NéstorSepúlveda1,SilvanaBravo1,BlancaVillalobos1,GermánLobos3,CristianAdasme-Berríos4,MaríaLapo5,ClementinaHueche11UniversidaddeLaFrontera,Chile.2UniversidaddeLaRepública,Uruguay.3UniversidaddeTalca,Chile.4UniversidadCatólicadelMaule,Chile.5UniversidadCatólicadeSantiagodeGuayaquil,Ecuador

Abstract

RecentstudieshaveevaluatedtheeffectivenessoftheChileanfrontofpackage(FOP)foodlabelwarningsysteminSouth-Americancountries;however,evidenceisstilllimited.Weassessedconsumers’perceivedhealthfulness,purchaseintentionandwillingnesstopayforareformulatedfoodproductcommonlyeatenbychildrenatmeals(frankfurters).Thisproductwasdesignedtobereducedinsaturatedfat,sodiumandcholesterolandenrichedwithdietaryfibre.Thefrankfurtershaddifferentbrandnames,andthestudywascarriedoutoneyearaftertheimplementationofthewarningsysteminChile.Anonlinesurveywasconducted,inwhich284parents(76.8%mothers)ratedtheirpurchaseintentionand294parents(68.4%mothers)ratedperceivedhealthfulnessof16frankfurteralternatives.Thesealternativesweredesignedconsideringfive2-levelvariables:brandtype(artisanalvs.industrial),sodiumwarning(withvs.without),fibrecontent(withoutinformationvs.containsfibre),saturatedfatwarning(withvs.without)andcholesterolcontent(withoutinformationvs.reducedincholesterol).Allparticipantsindicatedthepricetheywerewillingtopayforeachfrankfurter.Datawereanalysedusinganalysisofvariance.Purchaseintention,perceivedhealthfulnessandwillingnesstopayscoresweresignificantlyaffectedbybrandtype,sodiumwarningsandsaturatedfatwarnings.Fibrecontentonlysignificantlyaffectedtheperceivedhealthfulnessoftheproduct,whereascholesterolcontenthadnoeffect.Ourresultssuggestthatwarningsareimportantforpurchaseintentionandhealthfulnessperceptionoffoods,butnotimportantenoughforconsumerstopayahigherpriceforfoodswithoutwarnings.

Keywords

front-of-packagenutritionlabellingconjointanalysisnutritioninformationreformulation

P1_019 UncoveringthefutureofjuicedrinkflavoursforkidsinEuropeAfricaandMiddleEastFromobservingkidsathometoco-creatingflavourswiththem

carineEgoroff,BasakOkerGivaudan,Netherlands

Abstract

Childrenrepresentalargepartofthepopulation,especiallyingrowthmarkets,andthusanimportanttargetforthebeverageindustry.Inthejuicedrinkcategory,manycompaniesarelaunchinginnovationstargetingthisgeneration.Howeverlittleisknownonflavourpreferenceofkids.Weconductedastudywithkids(7to12yearsold)andtheirparentsin6countriesacrossEAME(France,UK,Poland,Turkey,SaudiArabiaandSouthAfrica)inordertounderstandkids’driversofchoiceforjuicedrinksandtoidentifywinningflavoursthatwouldappealtokidsandbeacceptedbytheirparents.Westartedbyfollowing8familiespermarketintheirdailyroutinethoughamobilediary,frombuyingjuicedrinksinstoretoconsumingthemathome.Weidentifiedthekeyjuicedrinkoccasionsandassociatedneedstates,thefactorsinfluencingpurchasedecisionandtheflavourskidsconsumenowandwouldliketotryinthefuture.Thishelpedusbuildinganonlinequantitativesurveywhere300kidspercountryevaluatedtheappealofalargevarietyofflavours.Inparallel,theirparentswereaskedwhethertheywerewillingtobuytheseflavoursfortheirkids.Theinsightsgatheredhelpedusuncoveringflavourswithgrowthpotential.Finally,weconductedfocusgroupsinSouthAfrica,SaudiArabia,PolandandTurkeywhereweco-createdwithkidstheiridealtasteprofilesforselectedflavoursarisingfromtheonlinesurvey.Allkidsshowedahighinterestformorecomplexflavoursandopennesstotrynewandunknownfruits.Howeverdifferencesbetweengendersandgeographicaloriginswereidentifiedontasteexpectations,especiallyregardingthebalancebetweensweetandsournotesandkids’questfor“natural”profile.Thesenuanceswillbeimportanttotakeintoaccountwhendevelopingfuturejuicedrinksforkids.

Keywords

ChildrenFlavourinnovation

P1_020 Effectofageandsalivacompositiononretronasalaromaperceptionduringwinetasting

CeliaCriado1,CarolinaMuñoz-Gonzalez1,CarolinaChaya2,M.ÁngelesPozo-Bayón11InstitutodeInvestigaciónenCienciasdelaAlimentación,Spain.2UniversidadPolitécnicadeMadrid,Spain

Abstract

WineconsumptionhasprogressivelybeendecreasingformorethanfourdecadesinSpain.Thelowestconsumptionisamongtheyoungestpopulation(<35years)[EncuestaNacionaldeSaluddeEspaña,2017].Besidesofthis,seniorconsumers(>50years)constituteaconsumersegmentinconstantgrowth,beinganinterestingtargetforthewineindustry.Animportantchallengeforthewineindustryistoreleasenewproductsforsuchdifferenttypesofwineconsumers.Recently,ithasbeenshowndifferencesintheemotionalresponsetowinesdependingonconsumer’sagerange[Mora,M.etal.,2018].Inaddition,agecouldaffectaromaandtasteperception.Thecompositionalchangesproducedacrossthehumanlifespanmightbeinvolvedinsomeextent,sinceithasbeenshownthelargeeffectofsalivacompositiononflavorperception[Muñoz-Gonzalez,C.etal.,2018].Inthecaseofwinethissensoryattributeislargelyrelatedtoconsumer’spreferencesandchoices.However,itisnotknowntowhatextentdifferencesinsalivacompositionmightaffecttheperceptionofwinearomaattributesduringwinetasting.Theaimofthisworkwastodeterminedifferencesinretronasalaromaperceptionduringwinetasting,correlatingthemwithsalivacomposition.Forthis,22individualsfromtwoagegroups:young(18-25yearsold)andsenior(<55yearsold)participatedinthisstudy.Retronasalaromaperceptionwasevaluatedintwodifferentwines(redandwhite)andinfivearomasattributesbyusingthetime-intensitymethodology.Inaddition,thebiochemicalsalivarycompositionofallthevolunteers(pH,flow,enzymaticactivity,totalproteins)wasalsocharacterized.Resultsshoweddifferencesinretronasalperceptiondependingonwinetypeanindividualclass.Theseresultswerecorrelatedwithsalivarycompositiontoevaluatetheinfluenceofthisphysiologicalvariableonaromaperception.

Keywords

AromapercepcionAgeWineTime-Intensity

P1_021 Veganmozzarella–howfararewefromacowmilkmozzarella?ResultsofamixedmethodologyFlashprofiling/QDAforanefficientcomparison.

CharlotteBourcet,SandroBatoni,PatrickBürgisserBernUniversityofAppliedSciences,Switzerland

Abstract

Theveganlifestyleisbecomingpopular,especiallyamongyoungpeople.However,therenouncementofcheeserepresentsalargechallengeamongconsumerswhowanttochangetoavegandiet.Thisstudyaimstoevaluatethesensorydifferencesofcommercialveganmozzarellasandcomparethemwithacowmilkmozzarella.FivecommercialveganmozzarellasandacommercialcowmilkmozzarellawereevaluatedusingaQuantitativeDescriptiveAnalysis(QDA).Allsampleswereevaluatedintheirrawform(notcookedandnoseasoning)bythetrainedexternalpanelfromBernUniversityofAppliedSciences.Duetotimeandbudgetconstraints,4panelsessionswerededicatedtotheQDAandthereforeaFlashprofilingwasusedduringthefirsttwotrainingsessionstohaveanefficienttraining.Theresultsshowedthatthewhitecolor,theshinysurfaceaswellasthefibroustextureofthecowmilkmozzarellaarenotmatch.Additionally,thetypicalmilkyandsourtasteofthecowmilkmozzarellaareabsent.However,thespecificnotesoftheplant-basedingredientsaswellastheherbsusedaredominantintheveganmozzarellas(e.g.nuttynotes,Provencalherbsnotes).ThemixedmethodologyFlashprofiling/QDAusedinthisstudycouldberecommendedinindustrywhentimeandbudgetislimited,foragoodrepresentationofthesensoryspace.Inconclusion,alltheveganmozzarellasevaluatedhaveasensoryprofilefarfromthecowmilkmozzarella.Nextresearchwillfocusonthecomparisonofthesamplesinapplication(e.g.onpizza)bothfromasensoryaswellasfromaconsumeracceptancepointofview.Additionally,fullanalysisoftheFlashprofilingdataisforeseentodriveconclusionontheefficacyofthisalternativemethodtoQDA.

Keywords

VeganCheeseMozzarellaQDAFlashprofiling

P1_022 AssessinglikingandfoodneophobiaforvitaminD2enrichedbreadsticksamongschoolagedchildren

CristinaProserpio,VeraLavelli,FrancescaGallotti,MonicaLaureati,EllaPagliariniUniversityofMilan,Italy

Abstract

VitaminDinsufficiencyisoneofthemostcommonmicronutrientdeficiencyinyoungchildrenworldwideandmayleadtoimpairedneurodevelopmentandrickets.FewfoodsnaturallycontainvitaminDandnewfortifiedproductsneedtobeformulatedconsideringhedonicresponsesandchildrensatisfactionasmainfactorsduringproductdevelopment.AmongthesourcesofvitaminD,theediblemushroomPleurotusostreatuscouldbeusedasaninnovativeingredientforfoodfortification,duetoitsinterestingnutritionalprofile.Moreover,itcouldbealsoconsideredasustainablefoodbecauseofitsabilitytogrowonagri-foodwastes.Thisstudywasaimedatinvestigatingchildren’acceptanceoffivebreadstickssamplesaddedwithincreasingconcentrationsofP.ostreatuspowder(from0%to8%)richinvitaminD2.Onehundredandthreechildren(47girlsand56boysaged9-11years)wererecruitedandbreadstickslikingwasstudiedinrelationtoage,genderandneophobictraits.Resultsshowedthatsamplewithoutmushroomaddictionobtainedthehighestlikingscore,whilelikingdecreasedwithincreasingconcentrationofP.ostreatus.However,allthemodifiedbreadsticksenrichedinvitaminD2werewellacceptedbythechildren.Generally,neophilicsubjectsgavehigherlikingscorescomparedtotheneophobicones,especiallyforthemodifiedsamples.TheresultsofthepresentstudyinterestinglysuggestthatitispossibletodevelopnewvitaminD2enrichedformulationsusinganadequateconcentrationofmushroompowdertoobtainacceptablefoodproductsbychildren.ThesefortifiedfoodscouldbeusedasanaturalandsustainablesourceofvitaminD2todealwiththeincreasingdeficiencyofthismicronutrientamongchildren.

Keywords

fortifiedproductsacceptabilityfoodneophobiamicronutrientchildren

P1_023 Adolescents´acceptanceofhighlyinnovativefoodproductevaluatedthroughtraditionalsensoryapproachandemotionalresponses

JasminaRanilovic,DavorkaGajari,HelenaTomic-ObrdaljPodravkaLtd.,Research&development,Croatia

Abstract

Thenewfoodproductdevelopmentisusuallyconnectedwithsensory,functional,technologicalandcompetitivechallenges.Thehigherlevelofinnovationthehigherrisksofconsumer’srejectioninearlystageofcommercializationisevidenced.Tominimizethoserisksatthebeginningofproductdevelopmentasensoryqualitydesignisofthehighestfocusoffooddevelopers.Measuringofemotionalresponses(explicitand/orimplicit)haverecentlybeenseenamongpractitionersasavaluabletoolassociatedwithtraditionalsensorymethods.Culturalbackground,ageandgenderareamongthemostfrequentvariablesthatcouldreveledthedifferencesamongconsumers.TheaimofthestudywastestingofSwedishandCroatianadolescents’sensorialacceptanceofhighlyinnovativevegetablesauce,not(yet)presentatthemarket,measuredwithtraditionalsensorytestsinparallelwithexplicitandimplicitemotionalresponses.Overall,70adolescents(16–19y)wereparticipatedinthesurvey(Swedesn=37;Croatsn=33)conductedinthesecondaryschoolvenues(during2018–2019).Aninnovativevegetablesaucewasservedalongwithfrenchfries.Regardlessofneutralfaceemotions,thelaterresultshaveshownthatexplicitemotionalresponsestotheeatenmealwereverypositivelyevaluatedamongbothgroups(3.96Croats4.05SwedesattheLikert5-pointscale).Overallacceptabilityofcolor,odorandtasteofthemealmeasuredwithhedonictest(7-pointscale)wereclosetotheemotionalscoreswhiletheintensityofsourness,spicinessandsaltiness(JARscale)haverevealedsignificantdifferencesbetweengroups:Swedesratedweakintensityoftheseattributesparticularlysourness(JAR-1.1p<0.0001).Theresultsofthestudyhaveshownthatdespitehigherlevelofsensoryacceptancevalidatedbytraditionalandexplicitemotionalscoresamongbothgroups,neutralfaceemotions(implicit)werelikelyconnectedwithsomewhatweakerintensityacceptabilityofsensorialattributesofinnovativefoodproduct,particularlyamongSwedishadolescents.

Keywords

adolescentsfoodinnovationemotionsensoryevaluation

P1_024 SensorialandemotionalprofilesandwillingnesstopayofcommonandpuremaltbeerbyyoungconsumersinBrazil

LuisZanetta,MatheusUmebara,JoãoPauloCosta,DouglasTakeda,DiogoCunhaStateUniversityofCampinas,Brazil

Abstract

InBrazilbeerischaracterizedbythePilsentypewithalightgoldencolor,lighttaste,lowalcoholcontentduethepresenceofunmaltedcereals.TheobjectiveofthisstudywastoevaluatethedifferencesbetweencommonBrazilianbeerandpuremalt(100%barleymalt)intheanswersofacceptance,willingnesstopayandemotionalprofile,inthreesensorialtests:nolabel,labeledandinvertedlabel.Atotalof210beerconsumers(70ineachtest)wereenrolled.Theacceptanceofeachsample(aglassofcommonandpuremaltbeer,of110mleachat4ºc)wasevaluatedthrougha9-pointhedonicscale.Theconsumerwasquestionedhowmuchhe/shewouldbewillingtopayforabottleofbeer(of600ml)thathe/shetasted.Toevaluatetheemotions,aquestionnairewaselaboratedbasedontheEsSenseprofile.Itwasevaluated29emotionsusingafive-pointscale.Themeanageofparticipantswas22yearsold.Thecomparisonofacceptancebetweenthecommonbeerandthepuremaltwas,respectively,inthenolabeltest(6.61x7.10,p=0.04),labeledtest(6.21x7.77,p<0.001)andinvertedlabeltest(7.56X6.47,p<0.001).Thedifferenceinwillingnesstopayattributedtocommonbeerswassignificantlylower($1.77USD)thanattributedtopuremalt($2.46USD),exceptinthe“invertedlabeltest”wherecommonbeer(labeledaspuremalt)presentedhighervalues.Thefollowingemotionsweresignificanthigherforpuremaltbeersinlabeledtest:comforted,pleasedandcurious.Intheinvertedlabeltestthecommonbeer(labeledaspuremalt)presentedhigherscoreinfollowingemotions:adventurous,amused,goodandpleased.Thedatashowedthatinformation,suchasbeerlabelandtype,caninfluenceconsumerresponsesbyalteringsensoryperceptionsandcommercialvalueattributedtodifferentbeers.

Keywords

BeerEssenseprofileYoungHedonicscale

P1_025 Oralprocessing:foodtexturemattersmorethanconsumers’eatingcapabilityinyoungeradults

EmmaKrop1,MarionHetherington1,SophieMiquel2,AnweshaSarkar11UniversityofLeeds,UnitedKingdom.2MarsWrigleyConfectionery,USA

Abstract

Foodtextureplaysanimportantroleinthesensoryperceptionandconsumeracceptanceoffoods.Previousstudieshaveshownthattheactualoralprocessingbehaviourmaydependnotonlyonfoodtexture,butalsoontheconsumers’individualeatingcapabilities1.Therefore,weaimedtostudythelinkbetweentheextrinsicinstrumentaltexturepropertiesofasetofhydrogels,aswellastheintrinsicoro-facialmuscularcapabilitiesofapanelconsistingofyoung,healthyparticipantstotheiroralprocessingbehaviour.Theinstrumentaltexturepropertieswerequantifiedbypenetrationtests(fractureproperties)asarepresentationofthefirstbiteandbyoraltribologyexperimentsofsimulatedhydrogelbolussamples(frictionforce)tostudythefoodtextureduringlaterstageoralprocessing.Threeκ-carrageenanhydrogels(κC)wereselected:nativeκC,κCwithaddedNa-alginateandaκCmatrixwithaddedCa-alginatebeadsof300μm.Acompositescoreofeatingcapability(EC)wasmeasuredusingnon-invasivetechniques(maximumbiteforceandtonguepressure)withapanelof28untrainedconsumers.Theoralprocessingbehaviour(numberofchews,oralresidencetimeandchewingrate)wereanalysedwiththesameparticipantsusingframe-by-framevideoanalysis.ItwasfoundthattheECscoresdidnotcorrelatewithanyoftheoralprocessingbehaviours.Thenumberofchewsandoralresidencetimeshowedastrongcorrelationtothefracturepropertiesandfrictionforceatorallyrelevantspeeds(10-100mm/s),whereaschewingratedidnotvarywiththeseproperties.Thus,theresultsfromthisstudyindicatedthatoralprocessinginyoung,healthyadultsismainlymotivatedbyafood’smaterialproperties.However,chewingraterelatedmoretoindividualdifferencesandECthantothefoodproperties.

1Laguna,L.etal.(2016)FoodQualityandPreference53(47-56).

Keywords

OralprocessingEatingcapabilityVideoanalysisTextureanalysisTribology

P1_026 Marketingfoodstochildren:Howpackagingandproductplacementaffecttheproductpreferencesofchildrenandthebuyerbehaviouroftheirparentsinthefoodindustry

EszterBogáromi,TinaTimeaKáslerCorvinusUniversityBudapest,Hungary

Abstract

Childrenformalargeconsumermarket,duetothefact,thattheyhavedirectpurchasingpowerforsnacksandsweets(Halan,2002),atthesametimefamilyfooddecisionmakingisfrequentlyajointactivityinwhichchildrenaregainingincreasedinfluence.Astheextentofinfluenceincreases,childrenprogressivelybecomepartofmarketers’targetaudience.Thepurposeofthestudyistoinvestigatetheeffectivenessofmarketingtechniquesusedonchild-orientedfoodproductsinsupermarketsandtheinfluencechildrenhaveonfamilyfoodpurchases.Thesurveywasconductedwiththeentirehouseholdpanel(N¯1656)ofGfKinHungary,whoseparticipantsrecordtheirFMCGpurchasesforthecompanyonadailybasis,thustheyremembertheirpurchasesituationsfarbetterthanaverageconsumersdo.Fromthesample,N¯288hadchildrenbetweentheageof3to12wasthenanalysedusingSPSSusingthefactorclustermethod.Thefindingsofthestudydemonstratethatthereisarelationshipbetweenchildren'sinfluenceonparents'buyerdecisionin‐store.Furthermore,thestudyunderlines,thatthereisarelationshipbetweenpackagingandchildrenproductpreferences.Outcomesfromthispapercanbeappliedwithinthefoodindustriesmarketingsectortoprovidepractitionerswithinformationrelatedtochildren'sinfluenceonparents’buyerbehaviourin‐store.Furthermore,thestudyhelpunderstandwhichsaleandpackagingstrategiesareeffectivewithchildrenandhowtheycanbepersuadedasconsumers.Thegrowingnumberofnon-corefoodsmarketedtochildreninsupermarketsshouldalarmpolicymakers,asitcouldhavedrasticconsequencesontheirdiets,whichdirectlycorrelateswiththeirhealth.Keywords:Children,Decisionmaking,Foodproducts,Purchasing,Consumerbehaviour

Keywords

ChildrenDecisionmakingConsumerbehaviourPurchasingFoodproducts

P1_027 SensoryCharacterizationofApplePuree

EvitaStraumite,SolvitaKampuse,ZandaKruma,RutaGaloburda,DaceKlava,LieneOzolaLatviaUniversityofLifeSciencesandTechnologies,Latvia

Abstract

Applesareapopularfruit,especiallyintheautumn.However,forsuchconsumergroupsasbabies,elderlypeople,andpatientsofdysphagiaapplesarepureed,obtainingmoresuitabletextureforbolusformationandswallowing.Applepureehassoft,smoothandflowingconsistency,withouttheapplepiecesandcontainsvaluablebioactivecompounds.Itmaybeusedasthebasicrawingredientininnovativeandhealthyproductdevelopmentfortheabovementionedgroups.TheaimofthisresearchwastoinvestigatesensoryattributesofapplepureesfromfiveorganicallygrownoldLatvianapplevarieties,tosupportselectiveadjustmentofspecialdietformulations.Panellistsevaluatedintensityofsevenapplepureesensoryattributes–colour,applearoma,consistency,sweetness,sournessandappletaste,andappleaftertaste,aswellasarrangedthesamplesaccordingtotheirdegreeofliking.Rankingtestofapplepureelikingandattributeintensityonunstructured10-pointlinescales(1–extremelyweak;10–extremelyintensive)wasusedinFizzsoftware.Fifty-sixpanellistsparticipatedinthesensoryevaluationofapplepurees.Resultsofsensoryevaluationshowed,thatvarietyhasnosignificant(p>0.05)influenceonpureeappletaste.Sweetertastehadsamplesmadefromthevarieties‘Sipolins’and‘Nicnerazemenu’,butsourpureetaste–thevariety‘Antonovka’.Applevarietyhadasignificant(p<0.05)influenceonthepureeconsistency,allowingselectionofthemostsuitablecultivarforspecialdietproducts.Thehighestappreciationamongpanellistsreceivedpureemadefromsweeterapplevarieties‘Sipolins’,‘NicneraZemenu,’and‘Rudenssvitrainais’.ThisstudywassupportedbyEuropeanInnovationPartnershipforAgriculturalProductivityandSustainabilityWorkingGroupCooperationprojectNo18-00-A01612-000006.

Keywords

consistencysensorypropertiesrankingtestlinescale

P1_028 Howshouldimportanceofnaturalnessbemeasured?Acomparisonofdifferentscales

FabienneMichel1,MichaelSiegrist21ETHZurich,Switzerland.2ETHZurich,Switzerland

Abstract

Naturalnessisanimportantheuristictoexamineconsumers’evaluationsandchoicesoffood.Inrecentyears,severalscaleshavebeenproposedtomeasuretheimportanceofnaturalnessforconsumers.Thesescalesvaryinthenumberofitemstheycontainandintheaspectstheycover.Somescalesaimsolelyatmeasuringtheimportanceofnaturalnessinfood,othersarepartofscalestoexplainthemotivesbehindfoodchoice.Thequestioniswhetherallscalesmeasurethesameunderlyingconstruct.Theaimofourresearchwastherefore,toexaminehowstronglythedifferentscalesarecorrelated,whethertheydifferintheirpredictivevalidity,andwhichscaleshouldberecommendedfortheassessmentoftheimportanceofnaturalnessforconsumersinfuturestudies.Someexistingscaleswereregardedproblematicastheyincorporateditemswhichwerealsousedforthevalidationofthescale.Hence,weconstructedanewnaturalnessscalethatcoverstheproductionprocessaswellastheingredients,wherebyawiderangeofsubstances,thatconsumersexpectnaturalproductstobefreefrom,havebeentakenintoaccount.Tocomparethescales,weconductedanonlinesurvey(n=632)withparticipantsfromGermany.Theresultsshowedthatthevariousscalesarehighlyintercorrelatedandthattheyareallgoodpredictorsofthepurchasefrequencyoforganicfoods.Subsequently,respondents’preferencefororganicfoodwasmorepronouncedforunprocessedthanprocessedfoods.Participantsforwhomnaturalnessinfoodisimportantevaluatedcannedraviolimorenegativelythanthoseforwhomnaturalnessislessimportant.Further,allscaleswerenegativelycorrelatedwithperceivedwillingnesstoeatin-vitromeatandtheperceivednaturalnessofin-vitromeat.Weconcludethatinfutureresearch,thescalescanbeusedinterchangeablyandrecommendusingtheshortest,andtherefore,mostefficientmeasurefortheimportanceofnaturalness.

Keywords

NaturalnessScaleOrganicIn-vitroMeat

P1_029 Mothers’snackchoicesandconsiderations–whyaretheystrictertofirst-bornchildrenthantoyoungersiblings?

FemkeDamen1,PieternelLuning1,VincenzoFogliano1,BeaSteenbekkers21WageningenUniversity&Research,Netherlands.2WageningenUniversity&Research,Mozambique

Abstract

Overthelastdecades,ratesinchildhoodobesityhavebeenontherise.Theirincreasingintakeofenergydensesnacksisoneofthefactorscontributingtochildhoodoverweight.Asyoungchildrengettheirsnacksmainlyfromtheircaregivers,whichareoftenthemothers,thesnackchoicesofthemothersinthehouseholdsettingarecritical.Ourpreviousstudysuggestedthatmothersoffirst-bornchildrenprovided,intotal,fewersnackscomparedtomothersofnot-firstchildren.Moreover,theymoreoftengavehealthierperceivedproductsasasnack,comparedtomothersofthenot-firstchildren.Theyalsomorefrequentlyusedreasonsrelatedtohealthwhileprovidingsnacks(Damenetal.,2019).However,whythesedifferencesoccurisnotfullyknownyet.Therefore,asafollow-upstudy,18semi-structuredin-depthinterviewswithmothershavingatleast2childrenbetween2-7yearsoldwereconductedtoinvestigatewhythesedifferencesinsnackgivingtofirst-bornsandyoungersiblingsexist.Weaskedquestionsabouttypeofsnacksprovided,considerationstoprovidesnacks,snackgivingintheperiodtheyhadonechildandchangesinsnackchoiceandconsiderationsaftergettingmorechildren.Preliminaryresultsseemtopointtowardsimilardifferencesintypesofsnacksprovidedtothefirst-bornchildrenandtheiryoungersiblings,asseeninthepreviousstudy.Youngersiblingsgetmoreunhealthysnacksatamoreearlyagecomparedtofirst-bornchildren.Resultsalsoshowthatconvenience,availabilityofsnacksathome,andthedesiretogiveallchildrenthesametypeofsnackstoavoidconflicts,aremainreasonsforthesedifferences.Inaddition,itseemsthatmotherstendtobecomelessstrictwhentheyhavetoprovidesnackstomorethanonechild.Keyhighlightsofthisstudywillbepresentedanddiscussedduringtheconference.

Keywords

FoodchoiceChilddietarybehaviorFirstchildHealthysnackSibling

P1_030 Foodneophobiaandwillingnesstotryturmericfortifiedstreetvendeddrinks:Astudyinsouthwest,Nigeria.

FolakeIdowu-Adebayo1,2,AnitaLinnemann1,Matthew.OOluwamukomi3,SegunOladimeji2,VincenzoFogliano11WageningenUniversityandResearch,Netherlands.2FederalUniversityOye,Nigeria.3FederalUniversityofTechnologyAkure,Nigeria

Abstract

ResearchonfoodneophobiaismostlylimitedtoEuropeanpopulations,indicatinganeedforresearchinotherpopulationssuchasAfricanswhereresearchersareworkingtirelesslytoimprovethehealthandnutritionalstatusofthepopulace.ThusasurveywasconductedtogatherinformationonfoodneophobiaamongtheNigerianpopulationwiththeaimofassessingtheeffectsoffoodneophobialevelsonthewillingnesstotryvarioustraditionalstreetvendeddrinksfortifiedwithturmeric.FoodAttitudeSurvey(FAS)instrument(M.Damsbo-Svendsenetal.,2017)ratings(like,neutral,dislike,nevertriedbutwouldtry,nevertriedandwon'ttry)and20-itemquestionnaireconcerningattitudestowardfoodwereusedtotestthefoodneophobiaUsingtheFAS,peoplewhoreportedlikingthefortifieddrinks(likers)werecomparedtothosewhodislikedthedrinks(dislikers)andthosewhowereunwillingtotrythedrinks(won'ttryers).Thecharacteristicsofthethreegroupswereevaluatedusingseveralsensoryteststoaccessindividualdifferencesinfoodattitudesandpreferences(Frank&VandeKlaauw,1994).Researchquestionnairesweredistributedanddatawerecollectedinthefall/winterof2018.Themajorityoftherespondents93.0%wereYorubas(N=442),followedbyIgbos5.4%(N=26)andHausas3.1%(N=15).Among483respondents,(55.9%,N=270)weremale,and(44.1%,N=213)werefemale.MaleweremorefoodneophobicthanFemale.Agegroup26-35yearswerealsomorefoodneophobicoffortifiedtraditionaldrinks.ThisstudywasafirstandmeaningfulattempttovalidateFNSinNigeriafortheexplanationofconsumerresponsestoturmericfortifiedtraditionaldrinks.

Keywords

FoodneophobiaTurmericfortifiedFASStreetvendeddrinkNigeria

P1_032 Sensoryacceptabilityofsaltysnacks

IlzeKalnina,EvitaStraumiteLatviaUniversityofLifeSciencesandTechnologies,Latvia

Abstract

Saltysnackslikepotatochips,vegetablechipsandcornorwholegrainsnacksareverypopularchoiceoffoodconsumedinsocialevents,partiesandbetweenregularmeals.Saltysnacksarealsoquitefrequentlyconsumedbychildrenandadolescentsasfullmealtime.Society’shabitsandmotivationforfoodchoiceischangedtowardsmorehealthieranditinfluencesalsodevelopmentofnewproductsinsnacksectorwhichnowincludesnotonlypotatocrisps,nutsandcornsnacksbutalsovegetablechips,wholegrain,riceandbreadsnacksandmanyothers.Consumerschoosethesekindofsnacksbecauseoftheirsensorycharacteristics–taste,appearanceandalsocrispiness.Mostlyallofsaltysnackshavehighlevelofsaltandfatcontent.Theaimofthisresearchwastoinvestigatethesensoryperceptionofsalty.Understandinghowamountofproductingredientsimpactstotalleveloflikingcanhelptocreatehealthiersnacksandinthemeanwhilemaintainthegoodtasteandacceptabilityofproductfromconsumerside.PanellistsusedcomputersequippedwithFIZZBiosystemssoftwaretorate6saltysnacks(potatoandvegetablechipsandwholegrainsnack)byappearance,overalllikingandsaltytaste.Experimentswereconductedfor2years(2017and2018),with50panellistsparticipatingineachevaluationsession.Insecondyearwereused2snackswhereproducershavereducedsaltcontentby30-50%andalsosecondseriesofexperimentsincludedchipsfromredandpurplepotatoes.Theresultsshowedthatthepanellistslikedlessvegetablesnacksandchipsofredandpurplepotatoesbytheirappearance,withadditionalnotesthattheydidn'tlooknatural.

Keywords

saltysnacksperceptionchips

P1_033 Impactoffoodpropertiesandoralconditionsonoralcomfortelicitedwhileeatingapplesbyelderlyoryoungeradults

AdelineBraud1,2,RonanSymoneaux3,4,5,CorinnePatron3,4,5,CélineBrasse3,4,5,VéroniqueForgerit3,4,5,FloreLourtioux3,4,5,PierrePicouet3,4,5,IsabelleMaitre3,4,51UniversitéParisDiderot,France.2SorbonneParisCité,France.3EcoleSupérieured'Agricultures,France.4INRA,France.5BretagneLoireUniversité,France

Abstract

Multifactorialaspectoffoodchoiceanddietaryhabitsofolderadultsisnolongeramatterofdebate.Beyondfoodaccess,isolationandrelationwithfood,wethoughtthatage-relatedfactorsandoralsensationsfeltduringmealsmayalsoinfluencetheireatingbehavior.TheaimofthepresentsurveywastocompareoralcomfortexperiencedbyFrenchseniorsandyoungersubjectswhileeatingapplesdependingonoralconditionsandsensorypropertiesoffruits.Threevarietiesofapples(Gala,GrannySmithandHoneyCrunch)werechosenforevaluatingoralcomfort.Asampleof122consentingconsumersdividedintoaseniorgroup(aged65-83years)andacontrolgroup(aged35-64years)ratedtheiroralcomfortrelatedtobolusformation,pain,textureandtastesensationsexperiencedwhileeatingandunderwentanoralexaminationpertainingtooralhealth-relatedqualityoflife,restingandstimulatedsalivaflowrate,dental,occlusalandperiodontalstatusanddentureuse.Weobservedthatapplevarietywasasignificantfactorforeveryitemrelatedtooralcomfort.Agealsosignificantlyaffecteddentalpain,crunchinessandmeltingsensation,withincreasedscoresforpainandmeltingperception,anddecreasedforcrunchinesswhenageing.Globalcomfortexperiencedwhileeatingapplewasimpactedbydentalstatusandrestingsalivaflowrate.Painfulsensationdependedonselfreportedoralqualityoflife,bolusmoisteningwasrelatedtostimulatedsalivaflowrate,anditsfragmentationwasdependantondentureuse.Tastesweetperceptionwasinfluencedbytheexistenceoforalmucousdisease.Applevarietyseemstobeagoodpredictorinoralcomfortexperiencedwhileeating.Althoughagehadalittleeffectonpainandtextureperception,oralconditionssuchasmissingteethordentureusealsocontributetooralcomfortwhenconsumingapples.

Keywords

Occlusalfunctionalunit,SalivafoodcomfortabilityOralcomfortFrenchseniors

P1_034 Shoppinganddomesticcookingpractices:observationofsensorycriteriaforchoiceofchickenandfruit&vegetablesin5europeancountriesinthesafeconsumeproject

IsabelleMaître1,2,PierrineDidier2,1,ChristopheNguyen-The2,AncaIonaNicolau3,LydiaMartens4,MonicaTruninger5,SiljeElisabethSkuland6,LoredanaDumitrascu7,MikeFoden4,HMFianeTeigen61EcoleSupérieured’Agricultures(ESA),France.2INRA,France.3DunareadeJosUniversityofGalati,Romania.4KeeleUniversity,UnitedKingdom.5UniversityofLisbon,Portugal.6OsloMetropolitanUniversity,Norway.7DunareadeJosUniversityofGalati,,Portugal

Abstract

Foodchoicedependsonalargenumberofinformationprioritizedbyconsumersdependingontheirpersonalcultureandgoodsavailableonthemarket.Thestudyaimstoidentifyhowsensoryevaluationplaysaroleinchickenandfruit&vegetableschoicesattheshop,andathomeduringcooking.Thesocio-anthropologicalmethodologywasbasedontheoryofpractices,whichemphasizesthepracticalityofsociallife.Representativesof75householdsfromthreegroups(youngsinglemen,expectingparentsorfamilieswithinfantsandelderly)wereobservedandinterviewedduringshoppingandcookingineverydaylife.Wefocusedonchickenandfruit&vegetablesshoppingandcookingpractices.ThesurveywasconductedinFrance,Norway,Portugal,RomaniaandtheUK.Inallcountries,choiceofproductswasbasedonavarietyofcriteria:localproductionandpriceplayahighroleinchickenandfruit&vegetableschoice,andsomeconsumersrefertosensorycriteriatochooseortojustifytheirchoice.Dependingonthecountryandtheconsumerageandfamily,theorigin,thebreedingconditions(mainconcerninFrance),theprice,theweightandthepackagesize,thepieceofchickenadaptedtotherecipe,andthetimeavailabletopreparethemeal(mainconcernsinothercountries)arecitedaschickenchoicecriteria.Someconsumersmadevisualassessmentsofthequalityofthechickentheywerebuying,whereasacombinationofdifferentsenseswasusednearlysystematicallytoassessfruit&vegetablesqualityintheshop.Manualmanipulationsareindicativeofrepulsionorattraction.Athome,chickendonenessisevaluatedbothwithsensorycriteriaascolorandtextureandcookingtime,oftencombiningseveralmethods.Sensoryinformationrepresentsanimportanttoolforconsumerstoassistthemintakingdecisionsduringshoppingandcooking.

Keywords

elderlyyoungfamilysinglepracticedomestic

P1_035 Exploringtheeffectofcelebrityendorsementonconsumerevaluationofinsect-basedfood

JaewooPark1,SatokoSuzuki21MusashiUniversity,Japan.2HitotsubashiUniversity,Japan

Abstract

Accordingtothe2009reportoftheUnitedNationsFoodandAgriculturalOrganization(UNFAO),theworld’spopulationwillreach9.1billionby2050,whichis34percenthigherthantoday.Tofeedthisgrowingpopulation,overallfoodproductionneedstobeincreasedby70%.However,owingtoexcessivefooddemandandongoingenvironmentaldegradation,howtheever-increasingpopulationcanbeaccommodatedisanunavoidableandcrucialissuetobesolved.Tosolvethefuturefoodcrisis,UNFAOhasrecentlyrecommendedentomophagy.Theinsectisanidealfoodresourceregardingnutrition(e.g.,agoodsourceofprotein,goodfats,andvitamins),environment(e.g.,energy-efficientandenvironmentallyfriendlyfoodproduction),andeconomy(e.g.,theeconomiccontributionsofinsectrearingontheindividualandthefoodindustry).Therefore,eatinginsectsappearstobeareasonablesolutiontotheworldfoodcrisis.Regardlessofthesepromisingadvantages,someentomophagystudieshaverepeatedlyemphasizedthatconsumers’highlynegativeattitudetowardinsectsisthebiggestobstacletopromotingentomophagyinternationally.Thepurposeofthisstudyistoexaminewhetherandhowmarketingcommunicationstrategycancontributetoconsumeracceptanceofentomophagy.Specifically,weexploretheeffectofcelebrityendorsementonconsumerevaluationofaninsect-basedfood(cricketproteinbar).Theresultsoftwoexperimentsusingfictionaladvertisementsrevealthat,comparedtothecontrolconditions(featuringanordinaryfemaleormale),celebrityendorsement(featuringLadyGagaorGeorgeClooney)significantlyincreasesconsumerattitudetoward,andwillingnesstoeatinsect-basedfood,interestingly,withtheconditionthatcelebrityandconsumergendersarethesame.Wealsodemonstratethatcelebrityendorsementaffectsloweringtheperceivedriskofthefoodandtheperceivedrisksignificantlymediatesthecelebrityendorsementeffectonthewillingnesstoeatinsect-basedfood.

Keywords

EntomophagyCelebrityendorsementConsumerevaluationMarketingcommunication

ECR_V_10/P1_036 Canemojismeasureemotions?Anexplorativestudyanalyzingthemeaningoffood-relatedemojisinpre-adolescents

JuliaSick,SaraSpinelli,CaterinaDinnella,ErminioMonteleoneUniversityofFlorence,Italy

Abstract

Introduction:Emojishavebeenshowntobeaneasy-usableandunderstandabletooltoevaluatefood-elicitedemotionsinpre-adolescents.However,themeaningofemojisisstillunclearandsotheirappropriatenesstomeasureemotions.Theaimofthestudyisto(1)developanage-andfood-specificemojilexiconandto(2)mapthemeaningoftheseemojisasinterpretationcandifferamongindividuals.Methods:(1)Todeveloptheemojilexicon,25pre-adolescentsareaskedtoselectfood-relatedemojisfromapre-selectedemojilistacquiredfromaliteraturereview.Pre-adolescentsarepresentedasetoffoodimagesandaskedtoselectappropriateemojisthatcanbeusedtodescribetheirfood-elicitedemotionsusingtheCATAapproach.Themostfrequentemojis(>20%)usedforeachfoodimageareselected.(2)Twoindependentmethodsarecomparedtoinvestigatethemeaningoftheselectedemojilexicon:(a)anadaptedversionoftheRepertoryGridMethod(RGM)isconductedbyasking25pre-adolescents(one-on-oneinterviews)aboutsimilaritiesanddifferencesofemojispresentingtheemojilexiconintriadsofemojis.(b)projectivemapping(PM)isusedbyasking60pre-adolescentstomapallemojisfromtheemojilexiconaccordingtotheirsimilaritiesanddifferences.Basedontheresultsofa)andb)anage-andfood-specificemojilexiconwillbedeveloped.Results:Weexpectthatpre-adolescentscancategorizeemojisintofood-relatedandnon-foodrelatedemojis.Furthermore,weexpectthatboththeRGMandPMareappropriatetoolstodeterminethemeaningofemojisandshowsimilarresultsinthemeaningofemojisinpre-adolescents.Discussionandconclusions:Whenevaluatingfood-elicitedemotionsinpre-adolescents,itisimportanttoknowwhatexactemotionsaremeasuredandconsiderthiswhencreatinganemotionmeasurementtooltoavoidambiguityintheemojimeaning.

Keywords

EmotionmeasurementEmotionlexiconRepertorygridmethodProjectivemappingCATA

P1_037 Effectofconsumptionfrequencyofpastaonsensoryexpectation

HakyoungSong,AnneSaint-eve,JulienDelarueUniversitéParis-Saclay,France

Abstract

Personalexperiencecanaffectfoodsensoryexpectationsintermsofsituationalappropriateness,nutrition,foodpairingandcontext.Personalexperiencerelatestomanyfactorssuchasconsumptionfrequency,custom,traditionorenvironment.Forexample,dailyexposuretofoodhasbeenshowntoinfluencepreference,satiety,orotherperceptualprocessing.Thisstudyaimedtoexaminetheassociationbetweenconsumers’perceptionandconsumptionfrequencyofpastahavingdifferentshapes(Farfalle,Spaghetti,Trofie,Penne,Coquillettes,Tagliatelle,Fusili,Orecchiette).Itparticularlyfocusedontheperceptionofconsumersintermsofproducts’outwardform,nutritional,andsocialvalue.Aquestionnairewithpicturesofpastashapewithoutanyseasoningorsaucewasproposedtoconsumers.Thestudywasconductedtoonlinewithasampleof1500consumersrepresentativeoftheFrenchpopulation.Resultswereanalyzedaccordingtotheconsumptionfrequencyoftheeightpastatypesthatweredividedintofrequently,occasionallyorrarelyconsumed.Frequentlyconsumedpastashaveoverallnegativeresponsestoperceptionintermsofoutwardform,nutritionalandsocialvalue.Forinstance,consumerperceiveditasless-balanced,andwouldn’tconsumethemattherestaurant.Although,rarelyconsumedpastashavenegativeresponsestoperceptionaswell,theyareperceivedas‘craft’products.Lastly,occasionallyconsumedpastasareperceivedassuitableforsocialvalue,theformlooksnaturalandgoodqualityofnutrition.Allofthesepastagroupsalsocanbecharacterizedbyconsumptionhabitlinkedtowaytocook,associationofsauceorseasoning,orknowledgeofpastaintheirsocietyfromexperience.Studyingconsumer’sperceptionaboutdailymealisimportantandisafirststeptounderstandfoodbehaviorandhealth-relatedchoices.Ourdatamayalsogiveinsightsintodeterminantsoffoodwasteandsustainability.

Keywords

ConsumptionfrequencySensoryexpectationVisualexposurePreviousexperience

P1_038 Theimpactsofagingandmilitaryserviceonolfactoryandtastefunction

MelissaWong,AlexaPullicin,JuyunLimOregonStateUniversity,USA

Abstract

AgingstudiesconductedintheUnitedStateshavetypicallyincludedindividualsoftheWorldWarIIgeneration.Giventhatasignificantportionofmeninthiscohortservedinthemilitary,militaryserviceisahiddenvariableinagingliterature.Theprimarygoalofthisstudyistounderstandtheimpactofmilitaryserviceonolfactoryandgustatoryfunctionthroughoutlife.Morespecifically,weinvestigatetheimpactsofaging,militaryservice,andtheirinteractionsonpossibledeteriorationofsensoryfunctionsoftheagingpopulation.Duringtheinitialstudy,olderindividuals(>60years)whohadservedinthemilitarywererecruited.Theseindividualswererelativelyhealthy,nonsmokerswithnohistoryofPTSD.Civiliansofsimilarhealthstatus,age,gender,education,andincomelevelwerealsorecruited.OlfactoryfunctionwasassessedusingtheSniffin’Sticksmethod,whichincludesstandardizedthreshold,discrimination,andidentificationtasks.ResultsoftheolfactoryfunctiontestweresummedtoobtainanoverallTDI(Threshold,Discrimination,Identification)score.Tastefunctionwasassessedbyperformingdiscriminationandidentificationtasksforfourbasictastes(sweet,salty,sour,bitter).OurpreliminaryfindingssuggestthatolderveteranshadlowerTDIscorescomparedtotheirciviliancounterparts.Morestudiesarecurrentlyunderwaytofurthertestyoungerveteransandcivilians(18-35years).Theseresultswillbecomparedtothosefromoldercohorts.

Keywords

AgingTasteSmellLifespan

P1_039 Understandingtheuseofsmokedwaterasaningredienttoboosttheperceptionofflavour

KanokkanPanchan,StellaLignou,JaneK.ParkerUniversityofReading,UnitedKingdom

Abstract

Smokedingredientsorsmokeflavouringsareoftenappliedtofoodtodeliverahighlydesirableandenhancedflavour.Understandingthemechanismofthisflavourenhancementisessentialforfullyexploitingtheroleofsmokeinflavourperceptionandformulatingnewproducts.Thestudyobjectivesweretoinvestigatethethreepossiblemodesofactionofsmokewhichleadtoanenhancementoftheperceptionofflavour:thesmokemaybei)taste-active,ii)taste-enhancing,oriii)itmaycontributecross-modallywherebytheodourcompoundsinducesaltorsavouryenhancement.Toevaluatethesethreehypotheses,aseriesofpreliminarythree-alternativeforcedchoice(3-AFC)testswascarriedoutwiththetrainedsensorypanel,withorwithoutnoseclipsasappropriate.Ineachcaseapple-woodsmokedwater(1%)wasaddedintoeithertapwater,monosodiumglutamate(MSG)solution,orsievedcommercialfreshchicken&vegetablesoups.3-AFCtestswereused,whereonesamplecontainingthesmokeandtwoblankssampleswereservedto11-14sensorypanellists.Thepanellistswereaskedtoselectwhichonehadastrongerflavouranddescribethedifference.Allsensorysessionswerecarriedoutwithatleasttworeplicates.Thepreliminarytestresultsshowedthatwithnoseclipsontoexcludethesmokyaroma,therewasnosignificantdifferencebetweensampleswithandwithoutsmokeintapwater(p=0.401),inMSGsolutions(p=0.34)andinsievedcommercialsoup(p=0.11).Meanwhile,withoutnoseclipson,preliminaryresultssuggestthatwhensmokedisdosedintothecommercialsoupatsubthresholdlevels,somepanellistsperceivedanenhancementinsaltyorumamitaste.Insummary,thereisnoevidenceofsmokebeingtaste-activeortaste-enhancingwhenthearomaisexcluded,however,thereissomeevidencethatsuggeststhesmokyaromamayactcross-modallytoenhanceflavour.

Keywords

smokedingredientsflavourenhancementcross-modalodour-inducedsaltenhancement

P1_040 Achoiceexperimentforbiomassstrawberry:Taste,appearanceandfuels

KeikoAoki1,KenjuAkai21KyushuUniversity,Japan.2ShimaneUniversityao,Japan

Abstract

Cultivationofstrawberryrequireslotsoffossilfuelstomakebrilliantredappearance.Butlotsoffossilfuelsincreasecarbondioxidewhichcausesglobalwarming.Therefore,cultivationstrawberrytradesoffbrilliantredappearanceandcarbondioxide.Toovercomethisproblem,thenewenergywasdevelopedandstartedtobeemployed.Oneofthatenergyisbiomassenergy.Biomassenergyisoriginatedfromtreeshelpscarbonoffsetforcultivationoffruitsandflowers.Thisstudyinvestigatespreferencesthattrade-offandthewillingnesstopayforusingbiomassenergy.Thisstudyemploysadiscretechoiceexperimentandmixedlogitanalysis.Thechoicesetconstitutedofsixattributes:price,appearance,taste,organic,typesofenergyandcarbondioxideemissionsoriginatedfromthatenergyforcultivatingstrawberry.Eachattributeconstitutedthreetofourlevels.Werecruitedmorethan1000consumersinJapanbyusinginternetsurvey.Firsttheychose10choicesetsandthenreceivedinformationontherelationshipbetweencultivationmethodofstrawberryandcarbondioxide.Aftertheinformationtheyrepeatedchoosingchoicesets.Theyalsoansweredaconsciousnessforenvironmentsaswellassocio-economicbackgrounds.TheresultshowsthatJapaneseconsumerssignificantlyprefercheaperprice,brilliantredone,moresweetone,organicone,biomassenergyandlesscarbondioxide.Thewillingnesstopayforbiomassenergyisthehighestvaluesamongallattributes.Theyincreasethevalueofbiomassandreducestasteafterreceivingtheinformation.Therefore,tasteandusingenergyistrade-offbutappearanceisnotamongJapaneseconsumers.Theinteractionofsocio-economicbackgroundshowsthathighsalaryandfemaleinducehigherwillingnesstopayforbiomass,whilemaleandlowenvironmentalconsciousnessinducethatfortasteandappearance.Theresultimpliesthatbiomassenergyworksasthefutureenergyforcultivatingstrawberryandhelpsmitigationofglobalwarming.

Keywords

GlobalwarmingBiomassenergyChoiceexperimentJapanFossilfuels

P1_041 Asweetvoice:Theinfluenceofcrossmodalcorrespondencesbetweentasteandvocalpitchonadvertisingeffectiveness

KosukeMotoki,ToshikiSaito,RuiNouchi,RyutaKawashima,MotoakiSugiuraIDAC,TohokuUniversity,Japan

Abstract

Crossmodalcorrespondenceshavebeenincreasinglyreportedinrecentscholarship,andpitch–tasteassociationshavebeenobserved.Peopleconsistentlyassociatehigh-pitchedvocaltoneswithsweet/sourfoods,whilelow-pitchedtonestendtobeassociatedwithbitterfoods.Thehumanvoiceiskeyinbroadcastadvertising,andtheroleofvoiceincommunicationgenerallyispartlycharacterizedbyacousticparametersofpitch.However,itremainsunknownwhethervoicepitchandothersensesrelevanttoproductattributes(e.g.,taste)interactivelyinfluenceconsumerbehavior.Sincecongruentsensoryinformationisdesirable,itisplausiblethatvoicepitchandtasteinteractivelyguideconsumers’responsestoadvertising.Basedonthecrossmodalcorrespondencephenomenon,thisstudyaimedtoelucidatetheroleplayedbyvoicepitch/tastecorrespondencesinadvertisingeffectiveness.Participantslistenedtovoiceoveradvertisements(atahighorlowpitch)forthreefoodproductswithdistincttastes(sweet,sour,andbitter)andratedtheirbuyingintention(anindicatorofadvertisingeffectiveness).Theresultsshowthattheparticipantswerelikelytoexhibitgreaterbuyingintentiontowardbothsweetandsourfoodwhentheylistenedtohigh-pitched(vs.low-pitched)voiceoveradvertisements.Theeffectsforsweetfoodoccurredwhenthevocalpitchwasconsiderablyhigh(Studies2and3),butnotwhenpitchwasonlymoderatelyhigh(Study1).Theinfluenceofhighpitchonsourfoodpreferenceswassomewhatinconsistent.Thesefindingsemphasizetherolethatvoicepitch/tastecorrespondenceplaysinpreferenceformation,andadvancetheapplicabilityofcrossmodalcorrespondencestobusiness.

Keywords

crossmodalcorrespondenceshighpitchtastesvoiceadvertising

P1_042 PalatabilityandSensoryInteractionbetweenUmamiSubstanceswithVarietyofInstantThaiSeasoningSoupProducts

KritsdaKhajarern1,SupapornKoohathong21KhonKaenUniversity,Thailand.2KhonKaenUniversity,Thailand

Abstract

Palatabilitychangeswerestudiedonvariouscombinationsofumamisubstances;monosodiumglutamate(MSG0,0.1,0.3and0.5%)anddisodiuminosinateandguanylate(I+G0,0.005,0.010and0.015%)invarietyofinstantThaisouppowderproducts.TheseThaisoupswerespicysoup(TomYum),coconutmilksoup(TomKha),greencurrysoup(KangKaewWarn),brownstewsoup(PaLo)andclearsoup(KangJued).SensoryinteractionsbetweenMSGandI+Gwereconfirmedasapreviousstudythatfoodacceptanceenhancementwashighestinhighratio.Thecombinationsofbothumamisubstanceswereobservedthatthehedonicscoreswerehigherthanusingoneumamisubstance.Andtheresultsindicatedthatlowtohighlevelofcombinationwerehighacceptanceforclearandgreencurrysoups(p≤0.01)buttheacceptancescoresofbrownstew(p≤0.01)andcoconutmilksoups(p≤0.05)werehighforindividuallevelofcombination.Forspicysoup,itsresultwerehighbutnotdifferentsignificantlyforallcombinations.Thelevelsofumamicombinationshouldbeincreasedmuchmoreinthenextresearch.HoweverhighestpalatabilityofeachinstantThaisoupwasfoundforthecombinationofumamisubstanceswhicheffectedtohigheracceptanceresponseforcommercialrecipes.

Keywords

PalatabilitySensoryInteractionUmamiSubstancesInstantThaiSeasoningSoup

P1_043 Usingpreferencemappingtoidentifydriversoflikingforboiledmilkinadultwomenandchildren

MaameYaakwaahBlayAdjei,NiilanteAmissah,AngelaParry-HansonKunadu,EsiColecraft,GloriaOtoo,ElmaKontor-Manu,SylviaBaah-TuaheneUniversityofGhana,Ghana

Abstract

Preferencemappingisrelevanttoidentifydriversofliking.Rawmilkisheattreatedindifferentwaystoimprovethesafetyofthemilkforconsumption.Theheattreatmentimpartsdifferentsensorypropertiestothemilkthatmayinfluenceitsacceptancebyconsumers.InGhana,freshmilkisboiledandsoldlocallytoconsumers.Generally,consumptionamongstwomenofreproductiveageandchildrenunderfiveislow.Thedriversforconsumptionamongstthesetwogroupsmaydiffer.Inthisstudy,thesensorypropertiesthatdrivelikingforlocalboiledmilkandotherheat-treatedmilksinwomenofreproductiveageandchildrenbetween1and5yearsofagewasstudied.Externalpreferencemappingwasusedtounderstandthesensorypropertiesofthemilksthatwaslikedbythetwoconsumergroups.Asexpected,thepropertiesthatdrivelikinginthedifferentconsumergroupsdiffer.Fortheadultwomenofreproductiveage,thesweetandsaltytaste,smoothmouthfeelandartificialflavourofthemilkinfluenceliking.Forchildrenbetween,theoilyaftertaste,boiledeggaromaaswellasitssweettastemadethemlikethesameproductastheadults.Thisstudyhighlightsthedifferencesinlikingpreferenceforadultsandchildrenforboiledmilk.

Keywords

MilkGhanaChildrenPreferenceMapping

P1_044 Cross-nationaldifferencesinchildrenfoodneophobia:acomparisonofsixEuropeancountries

MonicaLaureati1,CristinaProserpio1,BegoñaAlfaro2,ValérieL.Almli3,HannahJilani4,5,LisaMethven6,MariSandell7,PernillaSandvik8,MarliesWallner9,GertrudeZeinstra101UniversityofMilan,Italy.2ATZI,Spain.3Nofima,Norway.4BIPS,Germany.5UniversityofBremen,Germany.6UniversityofReading,UnitedKingdom.7UniversityofTurku,Finland.8UppsalaUniversity,Sweden.9UniversityofAppliedSciences,Graz,Australia.10WageningenFood&BiobasedResearch,Netherlands

Abstract

Foodneophobia(FN)hasbeenextensivelyexplored,especiallyinchildren.However,veryfewstudieshavecomparedthisfoodbehaviorinchildrenfromdifferentcountries.ConsideringthecleardifferencesbetweenEuropeancountriesinfeedingpracticesandfoodconsumption,itisimportanttodeepentheunderstandingofcross-nationaldifferencesinchildrenFN.TheaimofthisstudywastovalidatetheItalianversionoftheChildFoodNeophobiaQuestionnaire(Laureatietal.,2015)andcompareFNinsixEuropeancountries(Austria,Finland,Italy,Spain,SwedenandUK).Fivehundredandseventychildren(53.2%girls)aged9-11yearswererecruitedfromlocalschoolsandaskedtocompletetheFNquestionnaire,whichwastranslatedineverylanguage.Parents(n=357)completedafoodconsumptionfrequencyquestionnairefortheirchild,andprovidedbackgroundinformation.Reliabilityofthetoolwasassessedthroughinternalconsistency,temporalstabilityandexternalvalidity.Totalinternalconsistencywas0.72(n=570).Whencalculatedbycountry,internalconsistencywassatisfactory(Cronbach’salpha≥0.70)forallcountriesexceptAustria,wherethecohortalsohadlowtemporalstability.FNwasnegativelyassociatedtofruitandvegetablesconsumptionandtolikingofhardandlumpyfoodtexture.Thereweresignificantcross-nationaldifferences(Austriaomitted)inFNwithUKchildrenbeingthemostneophobicandsignificantlydifferentfromItalianchildren,whowerethemostneophilic.ResultsindicatethatthisversionoftheChildFoodNeophobiaQuestionnairecanbesuccessfullyusedinallthetestedcountriesbutitneedsadaptationforAustrianchildren.Thetoolcanbeusefultotargetinterventionsaimingatchangingfoodbehaviors(reducingFN)amongchildren.

Thiscross-nationalstudywasconductedbymembersoftheEuropeanSensoryScienceSociety(E3S)Childrenworkinggroup.

Keywords

Cross-culturalFoodrejectionFoodpreferenceChildren

P1_045 Consumerdecisionandsatisfaction:Howsensorysciencepredictconsumers’satisfaction.

NobuyukiSakaiTohokuUniversity,Japan

Abstract

IntroductionTheprecedingstudiessuggestedthatthesatisfactionwithchoicebehaviourofaproductisdumpedtothesatisfactionwiththechosenproduct.Thisstudyisaimedtorevealthecognitivemechanismsunderlyingthisdumpingeffectwiththemethodsinsensorysciences.MethodsThestudyconsistedoftwosub-studies;aproductsstudyandanodourstudy.Inaproductsstudy,theparticipantsarerequiredtoselectoneproductfrom4~6products,andtoevaluatepredictedsatisfactionwiththeproduct.Oneweeklater,theparticipantsarerequiredtobebacktothelaboratory,andareaskedtoevaluatetheproductsbasedontheexperienceoftheproduct.Then,theywereaskedtoevaluatetheotherunchosenproducts.Inanodourstudy,participantsarerequiredtosolveanarithmeticproblemfor30minutesunderanodourcondition;noodour,givenodourorchosenodour.Aftersolvingproblems,participantswereaskedtoevaluatetheodour(odourconditionsonly),andtoanswerthequestionnaireabouttheirmentalstresses.ResultsInaproductsstudy,thesatisfactionwiththeproductswasevaluatedhigherinthechosenproductsthantheunchosenproducts.Therewerealsocorrelationsbetweenthepersonalityandthesatisfactions;maximizersevaluatedtheselecteditemslessthanthesatisficers(Schwartzetal.,2002).Theodourstudyfailedtoshowanystatisticaldifferencesamongodourconditions.ConclusionsTheseresultsshowedthedumpingeffectofchoicebehaviourontheproductsevaluations,buttheeffectislimitedbecausetheeffectwasnotshowninanodourstudy.Theproductsstudyrevealedthattheregretafterdecisionandthelesswell-beingofthemaximizersarebasedontheirpersonalities.Themaximizerstookmoretimetodecidewhichitemshouldbeselected.Thelatterresultssuggestedthatthiscognitiveloadfordecisionmakesmaximizerslesshappyfortheirlives.

Keywords

P1_046 Developmentofameasureoftheimportanceofpackagingattributesandlabelingofindustrializedfood:Exploratoryfactoranalysisandage-basedassessment

MayraViana1,2,MariaEduardaMedved1,SolangeAlfinito11UniversityofBrasilia,Brazil.2Sebrae,Brazil

Abstract

Informationonfoodlabelsandpackagingattributesofindustrializedproductsaffectconsumerpreferenceatthetimeofpurchase.Somestudiesevaluateonlyacoupleofaspectsrelatedtopackagingorlabeling,andnoaggregatemeasurewasfoundconsideringthegreatestpossiblenumberofattributes.Therefore,theobjectiveofthisstudywastodevelopameasurecontainingdifferentpackagingandlabelingattributesandtoevaluatetheimportanceofthemtoconsumerswithdifferentagegroups.Wefoundontheliterature23attributesrelatedtolabeling,e.g.thepresenceofbrandsanddetailednutritionalinformation,andtopackaging,e.g.materialandcolor.The23attributeswerelistedonanonlinequestionnaireandBrazilianconsumers(N=317)evaluatedthemonaLikert-typescaleofimportance.Wethenconductedanexploratoryfactorialanalysis(AFE),thatconvergedtheattributesinthreefactors,acknowledgedasInformational(12attributes),Visual(fourattributes)andPackaging(threeattributes).Also,ananalysisofvariance(ANOVA)wasusedtoidentifydifferencesintheimportanceoffactorsinrelationtothreeagegroups.Resultsshowedthattheyoungeragegroup(18to30yearsold)attributeslessrelevancetotheInformationalfactorthantheothertwooldergroups(31to50yearsand51yearsormore),givinglessimportancetonutritionalinformationandseals.Ontheotherhand,theyoungeragegroupvaluesmoretheVisualfactorthanconsumersover51yearsold,sotheyoungersareconcernedaboutpackagingcolor,shapeandmaterial.Thispreliminarymeasurecontributestotheresearchagendabyreunitingrelevantpackagingandlabelingfactorsatthetimeofpurchase.Moreover,theempiricalresultsprovideinsightonhowconsumersofdifferentagegroupsdealwiththosefactors.Toensurethefindings,themeasurementcanbeappliedindifferentsocio-culturalrealitiesandconfirmatoryfactorialanalysescanbeperformed.

Keywords

PackagingattributesLabelingattributesAgegroupdifferences

P1_047 Comparisonofperceptioninidealsweetnessamongmaleandfemalegender:acasestudyincashewjuice

MaidaAmaral,HelenaBoliniUniversidadeEstadualdeCampinas,Brazil

Abstract

CashewisafruitrichinvitaminCandphenoliccompounds,mostofwhicharenativetotheAmazon(Brazil).Itsjuiceisconsideredanunfermentedtropicaldrink,obtainedfromcashewpulpdilutedindrinkingwater.Togivesweetnesstothedrink,addsugar(sucrose)orsweeteners(naturaland/orartificial).Theobjectiveofthepresentstudywastoverifyifthereisdifferenceintheperceptionofidealsweetnesswithsucrosebetweenmaleandfemalegendersincashewjuice.Toidentifytheidealsweetnessofthejuiceinbothgenders,aconsumertest(idealsweetness)wasappliedwithfivesamplesofdifferentsucroseconcentrationsinwhich41menand41womenreceivedamonadicallybalancedcompleteblock30mLofeachwithanapproximatetemperatureof6°Cin50mLdisposablecupsencodedwiththreerandomdigits.Itusedalinearideal(just-about-rightscale)scaleof9cm.Thestudywasperformedinlaboratorybooths.Theobtaineddatawereevaluatedbyhistogramsanalysisandlinearregression,whichshowedidealsweetnessconcentrationsof6.06formalesand4.73forfemales.Thus,ANOVAwasappliedtotheaveragesoftheresultsfoundinthetwodifferentgroups,itwasconcludedthatthereisasignificantdifferenceforidealsweetnessincashewjuicesweetenedwithsucrosewhencomparingmaleandfemalegenders

Keywords

cashewfemalemalesweetnesssensory

P1_048 Conjointanalysisstudiesinvolvingburgersandyogurts:Evaluatingtheimportanceofhealthattributes

MayraViana1,2,SolangeAlfinito1,MarcoAntonioTrindade31UniversityofBrasilia,Brazil.2Sebrae,Brazil.3UniversityofSaoPaulo,Brazil

Abstract

Thefoodindustryhasbeeninvolvedinlaunchingproductswithhealthattributesinresponsetoconsumerawarenessincrease.Likewise,researchershaveendeavouredtocontributetotechnicalfeasibility,sensoryacceptanceandgeneralconsumerbehaviourtowardshealthierfoods.Thepurposeofthisinvestigationwastoexplorehowconsumersdealwithhealthattributesinfrozenburgersandinyogurtsviaconjointanalysis(CA).Twoonlinestudieswereconducted,beingeachstudywithadifferentsampleofBrazilianconsumers,andbothhavingasstimulusaproductimagecontainingdifferentattributesandlevels.Inthefirststudy(N=328),theburgerattributespresentedwereClaim(3levels:NoClaim,“Tasty”,“SourceofFibre”)andPrice(3levels:Low,Medium,High).Theranking-basedCArevealedtheattributeClaimasmorerelevantthanPrice.ThelevelNoClaim(traditional)waspreferredandtheSourceofFibreswasrejected.Inthesecondstudy(N=191),yogurtswerepresentedwiththeattributesofFunctionalIngredient(levels:Fibre,Antioxidants),Name(Common–BetaGlucan,Scientific–Lycopene)andClaim(NoClaim,“EnhancedFunction”,“ReducedDiseaseRisk”).Therating-basedCArevealedClaimasthemostvaluedattribute,andconsumersrejectedthelevel“Antioxidants”infavourto“Fibre”.RegardingName,consumersrejectthelevelScientific,perceivingtheCommonmorepositively.Asconclusions,inthefirststudy,asconsumersdidnotbehavepositivelyregardingfrozenburgerwithhealthattributes,sensoryimportanceshouldnotbeneglected.Foryogurts,incontrast,presentinginformationaboutthepresenceoffibres(withcommonnames)toconsumersmayfavourtheirbehaviour.Itisrecognizedthat,inadditiontothedifferencesintheCAvariablesanalysedineachstudy,thecarriersmayhaveinfluencedthisresult,sincestudiesshowthatdifferentcarrierscanleadtodistinctperceptions.Furtherstudiescanincreasetheunderstandingonconsumerbehaviourregardingdifferentfunctionalfoodsandtheiringredients.

Keywords

ConjointanalysisConsumerbehaviourHealthattributes

P1_049 Preferredsensoryprofileoflowfatveganfrozendessert

AlessandraMedeiros,ElsonTavaresFilho,HelenaBoliniUNICAMP,Brazil

Abstract

Thefoodrestructuringaimingtoreachconsumerswithdietaryrestrictionsisachallengeforindustries.Thisstudydevelopedandcharacterizedsensorially,dairy-freechocolatedesserts,intraditionalandlightversions.Sixsampleswereformulatedwithcassavastarchandvegetableproteinstoreplacethemilk.Threeformulatedwithriceproteinandthreewithsoyprotein,sweetenedwithsucrose,sucraloseandsteviaextract.ThesensorialprofilewasdeterminedbytheQuantitativeDescriptiveAnalysis(QDA),with12trainedassessorsthatevaluated16termsdescriptors:creaminess,browncolor,sweetaroma,chocolatearoma,milkaroma,vegetableproteinaroma,sweetandbittertaste,residualsweetandbitter,chocolateflavor,milkflavor,andvegetableproteinflavor,melting,creaminess,andgum.ThedataweresubmittedtoAnalysisofVariance(ANOVA),TukeyaveragestestandPrincipalComponentAnalysis(PCA).Veganformulationspreparedwithsoybeanorriceproteindidnotdiffersignificantly(p>0.05).However,theuseofsweetenersandbodyagentsinterferedintheacceptance,attenuatingthevegetableproteinflavorandincreasingthegumminessinthemouthduringthemelting.Theuseofcassavastarchinterferedwiththespeed,increasingthemeltingtime,aswellasprovidingthemouthfeelingofsweetnessduringthemelting,butdidnotchangetheacceptanceoftheconsumers.Itispossibletoconcludethesensoryprofileoftheformulationsofveganchocolateicecreampreparedwithsoyorriceproteinsweetenedwithsucroseispreferredbyconsumers.

Keywords

VeganFrozendessertQDAVegetableproteinSensoryprofile

P1_050 Sensoryimpactofthreedifferentconchingtimesonwhitechocolateswithfreeze-driedandspray-driedaçai(Euterpeoleracea)

PedroPioAugusto1,HelenaBolini1,FernandaVissotto21FEA-UNICAMP,Brazil.2CerealChocotec-ITAL,Brazil

Abstract

Inthelastfewdecades,consumershavebeenpushingconfectionerysectorforwardtothedevelopmentofmorenutritiousproducts.Addingrealfruittoconfections,insteadofartificialcoloringsandflavorings,isalreadybeingusedbycompanieswishingtoadapttheirproductstothe‘healthyindulgence’trend.Whitechocolate,traditionallyviewedasexclusivelyindulgentandnutritionallypoor,isagoodvehicletobioactivesubstancespresentinsomefruits.Açai(Euterpeoleracea)isaberry-likefruit,nativefromAmazon,well-knownforitsantioxidantpropertiesduetophenoliccompounds,especiallyanthocyanins,andisusuallymarketedasa‘superfruit’.Inthiscontext,weaimedtoassessandcomparethesensorycharacteristicsofwhitechocolatesaddedwithtwotypesofdehydratedaçai–freeze-driedandspray-dried–andconchedatthreedifferenttimes–6,12and18hours–throughquantitativedescriptiveanalysis(QDA)andconsumer’sacceptance.QDAresultssuggeststypeofdehydratedaçaihavegreaterimpactoversamples’sensorycharacteristicsthanconchingtime.Freeze-driedaçaisamplesscoredhigherforpurplecolor,açaiaromaandflavor,whilespray-driedaçaisamplesscoredhigherforcocoabutteraromaandflavor,sweetness,sweetaromaandmilkpowderflavor.Thatwasexpected,sincefreeze-dryingisamilderdryingprocessthanspray-drying,betterpreservingaçai’snaturalhueandflavor.However,conchingtimehadimpactexclusivelyoverfreeze-driedaçaisamples’texture.Assessorsconsidered6-hourconchingsamplesignificantlyharderandlessmeltingthansamplesconchedfor12and18hours.Acceptance’sresultsshowedthatfreeze-driedaçaisamplesweremorewidelyacceptedbyconsumersforappearance,aromaandtexture,althoughtherewassegmentationofacceptanceforflavorandoverallliking.Regardingtexture,freeze-driedaçaisamplesconchedfor12and18hoursweremoreacceptedthansampleconchedonlyfor6hours,showingthedirectcorrelationbetweenchocolate’shardnessandmeltingtoacceptance.

Keywords

whitechocolateEuterpeoleraceaQDAconsumer'sacceptance

P1_051 Acceptanceandsensoryprofileofcarobflavoredicecreamwithvegetableandmilkdrinksweetenedwithsucrose,stevia,andsucralose

DanielaMarianadeLimaBragion,HelenaMariaAndreBoliniUniversityofCampinas,Brazil

Abstract

Icecreamsareconsumedbyallagegroups.Essentiallydefinedasanaeratedemulsion,whichcontainsfatsandproteins,beingconsumedfrozen.Itispresentedinbothmilkandnon-dairyversions,withoutaddedsugar,loworwithhigh-fatcontent.Thenon-dairyversionshaveexpandedduetotheincreasingincidenceofallergytomilkprotein,lactoseintolerance,vegetariansandvegans.Amongitsflavors,themostappreciatedbyconsumersarechocolate.However,forindividualswithsensitivitytococoa;forthosewho,bychoice,wanttorestricttheiruse,becauseitcontainsstimulantssuchastheobromine,caffeineandtheophylline,carob(CeratoniasiliquaL)becomesaveryinterestingandattractivealternative,beingconsideredsimilarinappearanceandtaste,besidesitscompositioninpolyphenols,flavonoids,insolublefibersandlignans.Sucrosecomprisesbetween9and28%oftheingredientsoftheicecreams.Fornon-sugarversions,high-intensitysweeteners,suchassteviaandsucralose,haveapplicationpotential.Theobjectivewastoverifythesensorialprofileandacceptanceoficecreamofflavorcarobwiththreedifferentbeverages(cashewnuts,coconut,andsoya)sweetenedwithsucrose,stevia,andsucralose,comparingwithcarobflavoredmilkwiththesamesweetnessagents.Quantitativedescriptiveanalysiswasusedtocharacterizethesamplesandacceptancetestandpurchaseintentionwasused.TheresultswereanalyzedbymeansofanANOVAtest.Carobicecreamsampleswerecharacterizedintwenty-fivedescriptorterms.Themostacceptedicecreamwascarobwithcashewnutbeveragewithsucroseandsucralose.Theseicecreamareequivalenttotheacceptanceofmilkcarobflavoricecreamwithsucraloseandsucrose.Thesearecharacterizedbytheviscosity,creaminess,roastedaroma,chestnuttaste,chestnutflavor,sweettaste,homogeneity,greasytaste,greasyresidual,carobtaste,carobaroma,milktaste,andmilkflavordescriptorscontributedpositivelytothebetteracceptanceandpurchaseintention.

Keywords

IcecreamVegetablebeverageDescriptiveprofileVegandessertFunctionalfood

P1_053 Influenceofflavoronelectroniccigarettelikinginaconveniencesampleofadultmen

AllisonBaker,AlyssaBakke,StevenBranstetter,JohnHayesPennsylvaniaStateUniversity,USA

Abstract

Electroniccigarettes(eCig)arerapidlyincreasinginpopularityintheUnitedStates,andthousandsofflavorsareavailable.NewpublichealthdataindicatesadolescentvapingratesnearlydoubledintheUSinthepastyear,andnewfederalregulationsareforthcoming.Here,weinvestigatedhowflavorandnicotine-levelmayinteracttoinfluenceliking.Wehypothesizedawell-likedflavormayincreaseacceptabilityoflowernicotinelevels,consistentwithpurportedeCiguseinharmreduction.Inasinglelaboratoryvisit,menaged18-45wererandomizedto1of4conditions–6mgnicotine/Cherry,18mg/Cherry,6mg/Chocolate,or18mg/Chocolate–andvapedadlibitumfor10minutes.Afterthefirstpuff,participantsratedperceivedsweetness,bitterness,coolness,harshnessandoverallflavorintensityongeneralizedlabeledmagnitudescales(gLMS),andratedoveralllikingonageneralizedhedonicscale.Similarratingsweremadeagainafter10minutes.Withincreasingnicotineconcentration,bitternessandharshnessincreased,andcoolnessdecreased,consistentwithspontaneousverbalcommentsduringtestingabouttheaversivenessofthehighernicotinelevel.Further,theinitialandfinalhedonicratingsvariedbycondition,withlikingforthe18mgnicotine/Chocolatebeingsignificantlylowerwhencomparedtotheothercombinations.Initially,wehadwehypothesizedeCigusersmaybemoreacceptingofalowernicotinelevelwhenpairedwithawell-likedflavor;however,ourdatadonotsupportthis.Instead,itappearsawell-likedflavormaymakehighnicotinelevelsmoretolerablewhencomparedwithalesslikedflavor.Giventhesefindings,itiscriticaltoconsiderwhetherawidevarietyofappealingeLiquidflavorsmayreducenegativesensationsfromhighernicotinelevels,andincreaselikelihoodofeCiguse.

Keywords

electroniccigarettenicotineflavorsmoking

P1_054 CharacterizingthebestblendofnaturalsweetenersinSkyr

AmáliaBernardesBorssato,HelenaMariaAndreBoliniUniversityofCampinas,Brazil

Abstract

TheSkyrisanIcelandicdairyproductverytrendycommercializedaroundtheworldandconsumedbydifferentgroupsofpeoplemostlybecauseofitshighcontentofprotein,functionalproperties,andhealthyclaim.ThisresearchaimedtoobtainsweettastesimilartosucroseusingsteviaReb-A98%(STE)andxylitol(XYL)withthegreatestacceptanceofpotentialconsumers.Thedescriptiveprofileofthesixsamples(SUC,STE,XYL,BL1,BL2,BL3)wasconductedwithtrainedassessorsthroughQuantitativeDescriptiveAnalysis(QDA®)andthedynamicsensationswascarriedoutbyTemporalDominanceofSensations(TDS).Theaffectivesensorytestwasperformedwith122consumerswhoevaluatedtheacceptanceinrelationtoappearance,aroma,flavor,textureandoveralllikingofthesamplesusingtheunstructured9cmhedonicscale.TheCheck-All-That-Apply(CATA)toolwasalsoappliedusingthe20sensorycharacteristicstermsdescribedbytheassessors.ThedatawerecollectedandstatisticallyanalyzedathwartExcelProgram,SAS,Fizz,andXLStatSoftware.EvenSTEhadthehighestscoreforbitteraftertasteintensity,allthesamplesmeanvalueswereverylowwithnosignificativedifference(p>0.05).TheXYLhadthehighestratewiththelongestdominanceofaciditysensationbytheassessors,anditwasthelesspreferredbytheconsumers.TheBL3(60%STE/40%XYL)wasthepreferredsweetenednaturalSkyramongallthesamplesincludingSUC.Thus,asuccessfulandnewformulationofSTE/XYLblendtobeaddedinnaturalSkyrwasdeveloped.Thecombinationofzerocaloriehigh-intensitysweetenerwithalow-calorienutritivepolyolsweetenermayenhanceand/orprolongtheperceptionofsomesensorycharacteristicssuchassweetness,acidity,andbitternessinthisproduct.

Keywords

dairysweetsnacksugarfreelow-calorienatural

P1_055 Influenceofclaimandsweetenerlabelingfactorsonconsumerperceptionoficecream

ShelbyCieslinski,BridgetBehe,SungeunChoMichiganStateUniversity,USA

Abstract

Consumerawarenessoftheconsequencesofexcessivesugarandprocessedfoodconsumptionhasincreasedsteadilyinrecentdecades.Thedemandforgreatertransparencyandunderstandableingredientshastaskedthefoodindustrywithfindingalternativesweetenersolutions,chieflynaturalhigh-intensitynonnutritivesweeteners(HINNS).Foodpackagelabelsareasourceofessentialproductinformationandassuch,playafundamentalroleinconsumerpurchasingbehavior.Theaimofthisstudywastodeterminetheinfluenceoffourfront-of-pack(FOP)labelingfactors—sweetenersource(stevia,canesugar,nosourceinformation),claimlanguage(naturallysweetened,noartificialsweetener,noclaim),caloriccontent,andprice—onparticipants’likingofandwillingnesstopurchasevanillaicecream.Inaccordancewithafractionalfactorialexperimentaldesign,ninehypotheticalicecreampintpackagelabelswereevaluatedby256U.S.adulticecreamconsumers.Conjointanalysisrevealedthatsweetenersourcewasthemostimportantfactortoconsumers(relativeimportance[RI]:36.5%),followedbyclaim(RI:21.9%),calories(RI:21.4%),andprice(RI:11.2%).Amongsweetenersources,‘canesugar-sweetened’wasmostappealing,while‘stevia-sweetened’wasleastappealing.Fourconsumersegmentswereidentifiedbyclusteranalysis—SteviaHaters(n=49),SteviaLikers(n=44),Majority(n=137),andPrice-Sensitive(n=26).Whileperceptionofsteviaasasweetenerinicecreamwaspooronaverage,receptivenesstoitsusewashighamongSteviaLikerswhoareregularconsumersofHINNS.Furthermore,SteviaLikersratedself-perceivedknowledgeofbothcaloricandnonnutritivesweetenerssignificantlyhigherthanSteviaHaters(P<0.05).Theresultsofthisstudyindicatetheimportanceofbehavioralcharacteristicsinidentifyingareceptivemarketforstevia-sweetenedicecream.

Keywords

ConsumerPerceptionSteviaSweetenerLabeling

P1_056 Investigatingthearomaandsensoryattributesoffreshherbs

AnaCristinaContente,MariaJoseOruna-Concha,CarolWagstaffUniversityofReading,UnitedKingdom

Abstract

Therehasbeenanincreaseintheconsumptionofculinaryherbsasnewresearchsuggeststhatfoodcouldbemadehealthiersimplybyreplacingsaltwithherbs.Furthermore,manyoftheseherbscontainphytochemicalsthatmayprovideprotectionagainstchronicdiseases.Oneofthemostimportantcharacteristicsthatconsumerslookforinherbsistheirflavour,however,herbflavourishighlyvariableincompositionandintensityaccordingtodifferencesinproductionmethodsandseasonality.Elucidatingthisflavourprofile,botharomaandtaste,willhelpgrowersunderstandtheimpactthatdifferentcultivationenvironmentsandseasonshaveonherbflavour,providingguidanceonhowproductionmethodscanbeadjustedtooptimiseflavourprofileforconsumers.ThisstudyaimstocorrelatethearomaandsensorycharacteristicsoffreshBasil(Ocimumbasilicumeuropean),coriander(Coriandrumsativumcruiser)androsemary(Rosmarinusofficinallis)subjecttodifferentproductionmethods(potsvssoilprotectedvsfield).Complexanddiversearomavolatileprofileswereobservedforeachoftheherbs.Aldehydeswerethepredominantvolatilecompoundsincoriandercontributingtosoapy,waxy,greencharacteristicnotes.Conversely,basilcontainedhighlevelsofterpenesandphenylpropanoidsimpartingspicy,herbal,floralandcitrusnotes.Whereasrosemaryhadthemostcomplexaromavolatileprofileofthethreeherbs,withlimonene,campheneandverbenoneidentifiedaspredominantterpenescontributingtocamphor,minty,pineandspicycharacteristicnotes.Sensoryattributesincludingappearance,flavour,taste,odour,mouthfeelandaftertastewillbeassessedusingatrainedpanelaimingtoestablishacorrelationbetweentheflavourandsensoryattributesoftheseherbs,whichmayultimatelyproveimportantindeterminingconsumeracceptance.Understandinghowagronomicpracticeaffectsflavourandhowitrelateswithsensoryprofiling,willhelpthegrowersdeliveramoreconsistentproduct,leadingtoincreasedconsumptionthusimpartingbeneficialeffectstotheconsumers.

Keywords

culilnaryherbsaromasensoryvolatiles

P1_057 Frommedicinetomunchies:theCanadiancannabisconsumerintheeraoflegalisation

MarthaBajec,JagodaMazur,KatherineHsiao,RafalDrabek,AnneGoldmanACCEInternational,Canada

Abstract

In2001,Canadabecameoneofonlytwocountriestolegalisecannabisformedicaluse.In2018,againinthecompanyofonlyoneothercountry,Canadapassedfederallegislationlegalisingtherecreationaluseofcannabis.Whilethecurrentregulatoryframeworkallowsonlycannabisoilsandplantmaterials,suchasflowersandseeds,2019willseeanexplosionofcannabisproductswiththeintroductionofcannabisedibles,extracts,andtopicalsintothemarket.WithallthisCanadianlegalisationactivityandarecentmassiveshiftintheglobalattitudetowardcannabisforanyuse,onemightexpecttheretobeaflurryofresearchintoconsumerbehaviourandcannabis-adjacentcategoriesandproducts,but,withthedecades-longmultinationalprohibitiononcannabis,thereremainsadearthofalltypesofcannabisresearch.Herewediscusstheresultsofanonlinesurveyfieldedshortlyafter#LegalisationDay(Dec.2018throughJan.2019),wherealmost1200self-reportedany-purposecannabisusers(n≈4000)locatedinSouthernOntario,Canada’smostpopulatedanddiverseregioncompletedadetailedcannabisuseandpreferencequestionnaire.Inadditiontodirectquestionsoncannabis,respondentswerealsoinvitedtosharetheeffect(s)ofcannabisontheirphysicalstateandwhethertheyexperienceincreasedappetiteand/orcravingsforspecificfoods/beverages,colloquiallyreferredtoas“themunchies”.Thesefindingsprovideafoundationalreadingofcannabisconsumerstobebuilt-outinthefuture,andgivefoodandbeverageproducersinsightintothecannabis-andcannabis-adjacentproductpreferences,needs,andwantsofthishuge(>15%ofpopulation)andrapidly-growingconsumergroup.

Keywords

cannabisconsumersensorypreferencesbehaviours

P1_058 Sensorydescriptionandconsumerpreferenceoftempe

AntonApriyantono1,A.A.Ikasanti1,AntonApriyantono21BogorAgriculturalUniversity,Indonesia.2BakrieUniversity,Indonesia

Abstract

TempeisanindigenousIndonesianfood.Itisasoybeansolidfermentedproduct.Tempeisusuallyconsumedintheformofboiledorfried.Thisresearchwasaimedatanalysingsensorydescriptionofraw,boiledandfriedtempeandtheconsumerpreferencetowardthem.Analysisofsensorydescriptionoftempewasdoneusingin-depthinterview,focusgroup,respondent-plus-clientgroupandQuantitativeDescriptionAnalysis(QDA).Theresultsshowedthatraw,unsaltedandsaltedboiled,unsaltedandsaltedfriedtempe,allhadbitterandacidtastes,theyalsohadbeany,fermented,earthyandsouryodours.Besides,unsaltedfriedtempehadgurih(umami)taste,whereassaltedfriedandboiledtempehadgurihandsaltytastes.Intermofaroma,friedtempehadadditionalaromadescription,i.e.,gurih(pleasant,delicious)andoily,whereasboiledtempehadadditionalaroma,i.e.,boiledaroma.TheresultsofQDAshowedthatrawtempehadthehighestintensityofacidandbittertastes,whereasfriedtempehadthehighestintensityofgurih.Foraroma,rawtempehadthehighestintensityforbeany,earthyandsouryodours,friedtempehadthehighestintensityforoilyandgurihodours,whereasboiledtempehadthehighestintensityforboiledodour.Analysisofconsumerpreferencetotempeinvolved557untrainedpanellists.Thepanellistswerechosentorepresentvariousethnicgroups,ages,incomeandeducationlevels.Ethnicgroupaffectedtheconsumerpreferencetoaromaoffriedandboiledtempeaswellastasteoffriedtempe,significantly.Ageaffectedtheconsumerpreferencetoaromaofrawandboiledtempe.Incomeandeducationlevelonlyaffectedtheconsumerpreferencetoaromaoffriedtempe.

Keywords

sensorydescriptionconsumerpreferencetempe

P1_059 Whatarehunger,appetiteandsatiety?

BarbaraAndersen,DerekByrneAarhusUniversity,Denmark

Abstract

Subjectivefeelingsofbodilysensationshavelongbeenusedtohelpresearchandpatientmanagementincludingconditionstoexamineappetite.Attemptingtounderstandtheroleoffoodandotherenvironmentalinfluencesonhumanappetiteandeatingbehaviorisconsideredacrucialpartofthestudyofenergybalanceinhumans.Atthesametime,thereisconsiderableinterestinunderstandinghowdietsanddrugsinfluenceintake.Therecommendedmethodologytomeasureself-reportedappetitecontainsfivequestions:“Howhungryareyou”,“howfullareyou”,“howsatiatedareyou”,“howstrongisyourdesiretoeat”and“howmuchdoyouthinkyoucouldeat”.Clearlythesequestionsmeasuresappetite,butwhatexactlyarewemeasuring?Ithasbeenarguedthatpeopleusethetermasanaggregatedescriptionofseveralsensations,andtheactualsensation(s)underlyingeachofthetermsisthereforelikelytodifferqualitatively(andquantitatively)betweenindividuals.Inthepresentresearch,wewantedtostudysubject’sowninterpretationofappetitesensations,whenansweringthefivemostcommonlyusedquestionsaboutappetitesensations.Thistoclarifytraits,sensationsorcharacteristicsthattypifiedtheappetitetermsandifthequestionsaskedrelatetothesamephenomenon.Weinterviewed25subjectsandfoundthatinterpretationofappetitequestionsdifferbetweenindividuals.Specifically,mostsubjectsagreedoninterpretationof“fullness”and“prospectiveintake”,comparedto“hunger”,“satiety”and“desire”.“Fullness”and“satiety”wereregardedphysicalsensations,feltaspresenceoffoodinthestomach.“Hunger”wasmostoftenconsideredamentalsensationse.g.beingunabletoresistfood.Intheevaluationof“prospectiveintake”and“desire”subjectstoalargeextentusedtheirmemoryabouttimesincelastmealtomaketheirrating.Wewillexpandonthefindingstotheuseoftheself-reportmethodologyinappetiteresearch.

Keywords

AppetiteInterpretationQualitativestudySelf-reports

P1_060 Consumerattitudestowardsuperfoods:AstudyinSwitzerland

BárbaraFrancoLucas1,2,JorgeAlbertoVieiraCosta1,ThomasBrunner31FederalUniversityofRioGrande(FURG),Brazil.2BernUniversityofAppliedSciences,Switzerland.3BernUniversityofAppliedSciences,Switzerland

Abstract

Theterm“superfood”isusedtodefinefoodsthatarerecognizedfortheirbeneficialchemicalcompositionandahighconcentrationofnutrients,suchasvitamins,minerals,andantioxidants,whichbenefitoverallhealthandpreventillness.Thus,thedemandforthesefoodshasincreasedamongbothconsumerswhoseekahealthierdietandconsumerswhoidealizeancientfoodcultureasidealnutrition.Knowledgeofthedriversofandthebarrierstoapositiveconsumerattitudetowardthesefoodscanbeusefulinmanyrealms,suchaswhendevelopingnewproductsthatcanmeetconsumers’needsandassupportforpolicymakersinchoosinginterventionmeasureswhenaimingatimprovingthedietofapopulation.Therefore,thegoalofthisstudywastoidentifythedriversofandthebarrierstotheconsumptionofsuperfoods.Acomprehensive(paper-and-pencil)surveywasmailedto2,200randomlyselectedhouseholdsinGerman-speakingSwitzerland.Afoodfrequencyquestionnaireonthetopicofsuperfoodswasapplied,andseveralvalidatedscaleswereusedtomeasurepotentialdriversandbarriers(e.g.,previousknowledge,foodneophobia,convenienceorientation,generalhealthinterest,andsensoryappeal).Attheendofthequestionnaire,socio-demographicvariableswereincluded.AllthecalculationsandstatisticalanalyseswereconductedinIBMSPSSStatisticsversion24.Thecollecteddataallowedtoa)evaluateconsumers’knowledgeaboutsuperfoodsandb)identifythedriversofandbarrierstoapositiveattitudetowardthesefoods.Severalpotentialdriversandbarrierswerefoundtobesignificant,anditwasconcludedthatthemostlikelyconsumerstoadoptsuperfoodsinSwitzerlandarethosewhoarehealth-consciousregardingtheirdiets.

Keywords

SuperfoodsConsumerbehaviorConsumeracceptanceDriversandbarriers

P1_061 Sugarreductioninstrawberryyoghurt–determinationofdifferencethresholdsforsweetness

BarbaraGuggenbühl1,EdithBeutler1,HelenaStoffers1,SteffiSchlüchter2,MatteoA.Lucchetti11Agroscope,Switzerland.2FederalFoodSafetyandVeterinaryOfficeFSVO,Switzerland

Abstract

Itiscommonlyacceptedthatapersistentlyhighsugarintakecontributestothedevelopmentofarangeofchronicdiseases,includingobesity,type2diabetesandcoronaryheartdisease.Thus,sugarreductionespeciallyinfoodsconsumedonadailybasissuchasfruityoghurtsisanimportantpublichealthstrategy.Thepresentstudyfocusedonthedeterminationofadifferencethreshold(justnoticeabledifferenceJND)forsweetnessinstrawberryyoghurt,themostpopularSwissfruityoghurtflavor.Fruityoghurtsampleswith6,9and12%addedsucrosewereproducedtoevaluatetheinfluenceofsugarconcentrationonsweetnessperception.Foreachofthesethreepreparations,yoghurtsamplesreducedinsucrosewereproducedusingstandardizedreductionstepsbetweensamplesacrossthedifferentconcentrations.PairedcomparisontestswereusedtodeterminethedifferencethresholdforsweetnessusingatrainedpanelPairsconsistedofasamplecontaining6%,9%or12%sucroseandacorrespondingsugar-reducedsampleIneachsessionsixyogurtpairswerepresentedindescendingorder.Panellistswereaskedtoindicatethesweetersampleineachpair.Allthreeconcentrationserieswerereplicatedthreetimes.ThegroupJNDwasdefinedasthedifferenceinsucroseconcentrationwhere75%oftheparticipantsexhibitedanequalorlowerindividualJND.JND‘sof0.375,0.625and1.0%sucroseweredeterminedfortheconcentrationslevelsof6%,9%and12%,respectively.Theseresultsareinaccordancewiththeestablishedtheorythatdifferencethresholdsdependontheconcentrationrange.Thechosensensoryapproachisvaluableandsuitable,althoughwouldbeasomewhattimeconsumingstrategytoapplytothewiderrangeoffoodproductsinwhichsugarhastobereducedwithoutbeingperceivedbyconsumers.

Keywords

Sweetnessperceptiondifferencethresholdyoghurt

P1_062 Relationshipbetweentastesensitivityandoralmicrobiotacomposition:exploringtheirroleinobesitydevelopment

CamillaCattaneo,ChiaraMameli,GianVincenzoZuccotti,SimonaPanelli,FrancescoComandatore,EllaPagliariniUniversityofMilan,Italy

Abstract

Obesityinchildhoodandadolescenceisconsideredthemostprevalentnutritionaldisorder,inwhichdietandrelatedeatingbehaviorsrepresentimportantfactorsofinfluence.Althoughmanyaspectscontributetoeatingbehaviours,tasteisconsideredthemainpredictor.Ithasbeensuggestedthatobesesubjectsmighthaveareducedordistortedtastesensitivitythatcouldincreasethewillingnesstoingestfoodsthatinvolvegreaterstimulationofthetasteandoralsomatosensorysystem.Recently,ithasbeensuggestedthatoralbacteriacouldhaveadirectroleinobesitydevelopmentandarelationshipbetweentastesensitivityandoralbacteriawasproposed.Inthiscontext,theaimofthepresentstudywastoinvestigatetherelationshipamongaspectspotentiallyaffectingweightgain,especiallysensoryperceptionandoralmicrobiotacomposition,inobese(OB)andnormal-weight(NW)childrenandadolescents.Inacross-sectionalstudythirty-fourOB(BMI≥95thpercentile;45%F)andthirty-threeNWsubjects(56%F)agedbetweensixandfourteenyearsoldwererecruited.Tasteabilitywasassessedthroughgustatoryfunctionscreening(usingthe‘TasteStrips’method)andFungiformPapillaecount.Unstimulatedwholesalivasampleswerecollectedandthebacterialcompositionofsalivawasdeterminedby16SrRNAgeneprofiling.ResultsshowedthatOBsubjectspresentedasignificantlylowerabilitytoidentifythecorrecttastequalitiesandwerecharacterisedbyagreaternumberofFP/cm2comparedtoNWsubjects.Thestructureofthebacterialconsortia,atthephylumlevelaswellasatfinertaxonomicrankings,resultedverysimilarinthetwogroups.Nonetheless,thelevelsofBacteroidetesweredifferentinchildrenandadolescentscharacterisedbyagreaterabilityinidentifyingthebittertaste,independentlyoftheirnutritionalstatus.Thepotentialityofthismultidisciplinaryapproachcouldhelptobetterunderstandanddeepenthesensory-drivenandmicrobiologicalfactorsrelatedtoweightgain.

Keywords

obesitytasteperceptionoralmicrobiotachildrenfungiformpapillae

P1_063 Off-flavourassessmentinbakedgoodswithcommercialandnewlipases

CamillaVarmingNovozymes,Denmark

Abstract

Enzymes,suchasamylases,lipases,xylanasesandproteasesareusedinbakedgoodsforimprovementofdoughandbreadquality.Lipasesmodifytheflourlipidsinadoughatthelipid-airorlipid-waterinterface,resultingingooddoughstability,increasedloafvolumeandafinecrumbstructure.Usinglipases,stabilizingemulsifierscanbegreatlyreduced.However,lipaseactionmayintroduceoff-flavour,either1)hydrolytic,iedirectlyfromreleasedshortandmediumchainfreefattyacids(FFA)suchasbutanoicandhexanoicacidfromegdairyfat,or2)byoxidationofreleasedunsaturatedlipidsfromflouroraddedoil,resultinginformationofodorousvolatilecompoundsovertime.Sensoryanalysisalone,orincombinationwithvolatileanalysis,canbeusedtounderstandpossiblelimitationsintheuseofcommerciallipasesaswellasforscreeningofnewlipases:StudyI,hydrolyticrancidity:Briochedoughwith20%butterwasaddedeithercommercialorexperimentallipases,anddoughwasover-nightproofedpriortobaking,toincreasetheriskofoff-flavourformation.Asensorypanelassessedtheoff-flavourintensityofthebreadandfoundthatthelipasesvariedgreatlyinoff-flavourformation.Sensoryoff-odourwascorrelatedtoshortandmediumchainFFAsmeasuredbyGC-FID.StudyII,oxidativerancidity:Toastbreadwasbakedwiththreecommerciallipases.Thebreadodourandtastewasanalysedbytriangletestsafter1,2and3weeksstorage.Theonlysignificantdifferencefromcontrolbreadwasfoundforodourofbreadaddedoneofthelipases,after3weeks.ThiswasconfirmedbyvolatileanalysisbeGC-MSwherethissamplewascharacterizedbyahigherlevelofsomealdehydes.

Keywords

EnzymesLipasesOff-flavourGCBread

P1_064 Yebo-mame:it'sasoybean!

CarlaHills,CarinaBothma,RouxleneVanderMerweUniversityoftheFreeState,SouthAfrica

Abstract

WiththelackofmicronutrientsinthedietofSouthAfricanconsumers,thecountrystruggleswithhiddenhungerthatholdsdangersofobesity-relateddiseases.Whileconsumersaretryingtomovetowardsahealthierlifestyle,thegovernmentseekstoempowerindigenousfarmerstoassisttheirtransformationfromsubsistenceagriculturetosmallscalefarming.WiththeaidoftheAVRDC,alegumeimprovementprogrammehasbeendeveloped,toaidAfricancountrieswithamorediverseformofagriculture.ThepurposeofthisstudywastodeterminethebehaviourandknowledgeofthreeculturalgroupsinSouthAfrica(SA),regardingtheirlegumeconsumption.Attentionwasgiventotheircurrentknowledgeofedamameandtheirwillingnesstotryexistingproductsinthemarket.Purposivesamplingwasemployed,recruitingmaleandfemalerespondents(n=178),mainlyfromtheFreeStateProvince,SA.Hypotheseswerepresentedastodepictknowledge,attitudetowardstasteandattitudetowardshealtheffects,asantecedentsofconsumers’attitudestowardsedamame.Mostlyblack(69.6%),white(85.9%)andcoloured(63.8%)females,agedbetween55-67years,completedthequestionnaire.Mostrespondentsate(95.1%)andliked(77.0%)beans/peas,and53.1%consumeditonamonthlybasis.23.2%ofblackconsumersateedamamebeansonamonthlybasis.Lessthan50%oftheindividualgroups,aswellasthecombinedgroup,hadeverheardofedamamebefore,withtheblackgrouphavingthehighestknowledgeof42.9%.Availabilitywasthemainfactorinfluencingtheconsumptionofedamameandwhiteconsumers(45.1%)weremorewillingtoattemptnewedamameproducts.Whiteconsumersalsopreferredsoftervegetables(70.3%),whileblackandcolouredconsumersfavouredmealyvegetables(71.4%).Allthreeculturalgroupspreferredsweet-tastingvegetables,suggestingthatedamamecultivarstobeplantedforSouthAfricanconsumersshoulddefinitelyhaveasweettaste.

Keywords

edamamebehaviourculturalgroupsattitudelegumeconsumption

P1_065 DoesCATAprovideamoreefficientalternativetoWellSenseProfileTMinunderstandingconsumerperceptionofwellbeing?

CatrionaQuigley1,TraceyHollowood1,2,SimonHails11SensoryDimensionsLtd.,UnitedKingdom.2THConsulting,UnitedKingdom

Abstract

Inresponsetoanincreasedawarenessanddriveforwellbeingwithinthepopulation,manufacturersandproductdevelopersarecreatingandmarketingproductswithafocusonenhancingasenseofwellbeingaspartoftheconsumerexperience.TheWellSenseProfileTM,developedbyKingandco-workersin2015,wasdesignedasameasureofperceptionofwellbeingduringconsumption;thequestionnairecomprisesaround32statementscoveringfivedimensionsofwellbeing(emotional,intellectual,physical,social,spiritual),ratedasagreementfrom“1=Notatall”to“5=Extremely”.Thedatacanprovideinsightintohowaproductfitswithaconsumers’perceptionofwellbeinganddiscriminatebetweensamplesbeyondhedonicdata.Thequestionnaire,however,islengthyandthereforedifficulttoimplementinconjunctionwithhedonicanddiagnosticquestionnairesinaCentralLocationTest(CLT)environment.Oliveiraandco-workershavepreviouslyreportedusingCheck-All-That-Apply(CATA)asameansofcapturingwellbeingdata.ThiscouldprovideanefficientalternativetotheWellSenseProfileTM,atafractionofthefieldworktimeandcost,providingitgivesasimilarlevelofdiscriminationandinsight.ThisresearchinvestigatedthevalidityofaCATAapproachasanalternativetotheWellSenseProfileTM.Fivesnackbarsvaryinginfruit,nutandchocolatequantitieswerechosentounderstandtheinfluenceofthesecomponentsonwellbeingperception.120consumerscompletedtheWellSenseProfileTMandaCATAquestionnaireacrosstwoseparatesessions.WehypothesisethattheCATAapproachwilldiscriminatebetweensamplesacrossthedimensionsofwellbeing,andthattheshortquestionnairelengthmayactuallyreduceriskofnegativebiascausedbyfatiguefromthetestingprocess.ResultswillidentifyifdifferencesexistinthelevelofdiscriminationandefficiencyofusebetweenthetwoapproachesanddeterminewhetherCATAinthiscontextcanbeofferedasanadd-ontohedonicanddiagnosticquestionnaires.

Keywords

CATAWellSenseProfileTMWellbeingCLT

P1_066 Improvingolfactoryabilitiesofelderlypeoplethroughsensorytraining

ChloéCapitaine1,GabrielaHernández1,EduardoAgosin21DICTUC,Chile.2PontificiaUniversidadCatólicadeChile,Chile

Abstract

By2050,theproportionoftheworld’spopulationover60yearsoldwillnearlydouble,from12%to22%.InChile,itwillreach16.7%,by2020(MINSAL,2014).Functionallimitations,suchasimpairmentoftasteandolfactionarecommonplaceinelderlypeople(Doty&Kamath,2014).Severalauthorshavedemonstratedthatolfactorydysfunctionsinthirdageadultsarereflectedbyhigherolfactorythresholdandlowerabilitytoidentifyanddiscriminateodors.Thesedysfunctionscanresultindietarychanges,aswellasappetitedecrement(Seo&Hummel,2009).

Thisworkaimsatdemonstratingthatintensiveolfactorytrainingofelderlypeoplecouldimprovetheirolfactoryability.Forthispurpose,wefirstdiagnosedtheolfactorycapabilitiesofadultChileanpopulationwith100participants(60-75yearsold)and100youngerparticipants(35-50).Thetest-thresholds,testsforodordiscriminationandodoridentification-wasconductedusingthe‘‘Sniffin’Sticks’’.Resultsshowedthatmorethan70%oftheelderlypeoplehadhyposmia,comparedwithlessthan20%inyoungerparticipants.

Then,anolfactorytrainingwasconducted,whichconsistedoftwoparts.First,theparticipantswereintroducedtosensoryanalysis,identificationofflavors,evocationofmemoriesrelatedtoolfactorystimuliandrelationbetweenmasticationandsensoryperception.Then,theyweretrainedforquantitativedescriptiveanalysis.Onlyhyposomicparticipants(age>60;nonsmokers)wereselected.Theimpactoftrainingonolfactorycapacitieswasassessedwith‘‘Sniffin’Sticks’’andtheresultswerecomparedwiththoseofanuntrainedcontrolgroup.

ReferencesDoty,R.L.,&Kamath,V.(2014).Theinfluencesofageonolfaction:Areview.FrontiersinPsychology,5(FEB),1–20MINSAL.(2014).Programadesaluddelapersonasadultasmayores.Seo,H.S.,&Hummel,T.(2009).Effectsofolfactorydysfunctiononsensoryevaluationandpreparationoffoods.Appetite,53(3),314–321.doi:10.1016/j.appet.2009.07.010

Keywords

elderlyhyposomicolfactorydysfunctionolfactorytraining

P1_067 Meatlikeornotmeat-like,thatisthequestion…Understandingtheincreasingtrendofconsuminglessmeat-basedproducts&itsassociatedinnovationplatformsinWesternEuropeusingaholisticconsumerapproach.

ChristelleMichon,BenedicteVeinandGivaudanInternationalAG,Switzerland

Abstract

In2018,25%ofEuropeanconsumersdeclaredtheywouldreducetheirmeatconsumptionoverthenext5years.Whetherextremeormoderatereduction,thistrendhasbecomemainstream.Thebigquestionforthefoodindustryis:whatinnovationscanbedevelopedforthisnewgenerationofconsumers?

Thiswasaddressedusingaholisticconsumerresearchconductedin4Europeancountries.Consumers’needsformeat-freeinnovationwereinvestigatedduringculinarytreks,socialmediaresearch,onlinestudiesandfocusgroups.Itinvolved1264consumers.

Thispaperhighlightswhatinformationcanbefoundduringeachstepoftheresearch,typesofmotivationsconsumershavetojointhismovementandfutureinnovationdirectionsformeatfreeproducts.

Toconductfirstasocialmediasearchenabledfindingkeyconsumermotivationstoreducemeat,suchasenvironmentalconcernsorwishfornovelexperiences.Culinarytreksthengaveaperspectiveonconsumers’currentexpectationsfromspecializedshopsandrestaurantsaswellasculinaryperspectivesfromchefsoninnovationsformeatfreeproducts.Stronghypothesiswerebuiltfromthesetwosteps,whichwerethentestedonlineusing1200consumers.

Outofthisonlinesurvey,5consumertypologiesbasedonmotivationstoreducemeatemerged:healthy-hardcores(32%),value-hunters(27%),eco-warriors(20%),flavour-cravers(14%)andtrendy-trialists(7%).Differentinnovationplatformswerelinkedtoeachconsumertypology,withflavorcraverswantingreadymealswithauthenticmeatexperiencewhereasvalue-hunterswantedtotallynewflavoursandfamilysuitableformats.Focusgroupswerethelaststepandinvolved64consumers.Itenabledfine-tuninginnovationplatformsbyunderstandingmarketimprovementandinnovationneededthroughtastingsessionsaswellasco-creationworkshops.

Thispaperhighlightsreasonswhyconsumersdecidetoreducemeatconsumption,thebenefitsofapproachingsuchacomplextopicwithaholisticresearchandmeatfreeinnovationplatformsrelevantforthefoodindustry.

Keywords

EuropeanconsumersMeatreductionlifestyleHolisticconsumerapproachMeatfreeinnovation

P1_068 Howmanyspicesdoyouhave?Comparisonofdifferentmeasurestoassesscookingskills

ChristinaHartmann,MichaelSiegristETHZurich,Switzerland

Abstract

Background:Themeasurementofpeople’sabilitytocookisachallengeandinrecentyears,variousquestionnaireswerepublishedthataresupposedtomeasurecookingskillsinadults.Thesequestionnairesvaryconsiderablyintheirlengthandwithpartiallyunknownpsychometricproperties.Theaimofthepresentstudywastofindoutwhichquestionnaireismostusefulinmeasuringcookingskillsinadults.Thepredictivepotentialofmeasuredcookingskillsforeatingbehaviourwasassessedaswell.

Methods:Anonlinesurveywasconductedwith627participantsfromGermany(49%males,M=45,SD=14years).Fourdifferentquestionnairestomeasurecookingskillswereapplied.Bymeansofafoodfrequencyquestionnaire,consumptionfrequenciesofcorefoodgroupsweremeasuredandadditionallyasimpleindexreflectingvarietyinvegetablecookingwasdeveloped.Moreover,itwasinvestigatedwhetherparticipantsself-reportednumberofcookbooks,cookingequipment(e.g.fryingpans,cookingpots)andspicesvarietywithinthedomestickitchenpredictcookingskills.Results:Resultsshowedhighcorrelationsbetweenthediversecookingskillquestionnairesindicatingthatthesemeasuresassesssimilaraspectsofcookingcapabilities.Differencesbetweenmenandwomen’sself-reportedcookingskillswerefound.Allcookingskillsquestionnairescorrelatedmoreorlessequallystronglywithvegetablevarietyandconsumptionfrequencyofcertaincorefoodgroups.Spicesvarietyandnumberofcookbookswerenicelycorrelatedwithcookingskills.Conclusion:Inordertoassesstheefficacyofhealthpromotionactivitiesaimedatincreasingcookingcapabilities,avalidandreliablemeasureforcookingskillsisessential.Resultsofthepresentstudyshowedthatuser-friendlyshortmeasuresofcookingskillswereasaccurateasmorecomprehensivemeasures.Resulthelppractitionersandresearcherstoselectthebestcookingskillmeasurefortheirpurposes.

Keywords

CookingSkillsFoodChoicesMethods

P1_069 Effectofmilkadditionontemporaldominanceprofilesofcoffee-relatedsensoryattributesandemotions

DanielaWinder,DorotaMajchrzakUniversityofVienna,Austria

Abstract

Coffeehasuniquesensorypropertiesandisoneofthemostpopularbeveragesintheworld.Itisoftenconsumedwithmilk,whichleadstothechangesintheflavorprofileoftheproduct.Therefore,theobjectiveofthepresentstudywastoinvestigatetheeffectofmilkadditionontemporalaspectsofcoffeeevokedemotionsandselectedsensoryattributesduringconsumptionofbeveragespreparedfromArabicaandRobustacoffeebeans.ThetemporaldominanceprofilesofthesensoryattributesandemotionswereinvestigatedbyTemporalDominanceofSensations(TDS)andTemporalDominanceofEmotions(TDE)methods,respectively.Forty-fouruntrainedindividualsevaluated5sensoryattributesand5emotionterms,relevanttoadescriptionofcoffee,selectedbyusingthecheck-all-that-applymethod(CATA).Thetestingtimewas60secondsoverthreeconsecutivesips,eachlasting20seconds.WhenevaluatingArabicacoffeewithoutmilk,sensoryattributeslike“sourness”,“roast-flavor”and“bittertaste”weredominant.IntheRobustasamplewithoutmilk,thedominantattributeswere“bitterness”and“roast-flavor”.MilkaddedtoArabicacoffeeresultedinadecreaseof“bitterness”butalsoin“roast-flavor”.Themostdominantattributeduringtheentiretestingtimewas“milk-flavor”.ThemilkadditiontoRobustacoffeeshowedlesseffectonthetemporalprofileofthesensoryattributes.Thedominantdescriptorswerefurthermore“roast-flavor”and“bitterness”.Independentofthecoffeespecies,thesampleswithoutmilkwereassociatedwithbothpositiveemotionslike“interested”and“active”andnegativeemotionssuchas“disappointed”.Theadditionofmilktothecoffeeresultedinthedominanceincreaseofpositiveemotionslike“pleasant”and“calm”.Theemotion“disappointed”didnotreachtheLevelofSignificance(5%)atanytimeduringtheevaluation.Theresultsshowedthattheadditionofmilktocoffeechangedtheperceptionofitssensoryattributesandevokedemotions.

Keywords

coffeemilkadditionTemporalDominanceofSensationsTemporalDominanceofEmotions

P1_070 Sensorialevaluationandcomputationalanalysisofvarioussweettastingcompounds

CorinnaM.Karl1,MartinWendelin2,DariahLutsch2,GerhardSchleining3,KlausDürrschmid3,JakobLey2,BarbaraLieder1,41CDLforTasteResearch,Austria.2SymriseAG,Germany.3UniversityofNaturalResourcesandLifeSciences,Austria.4DepartmentofPhysiologicalChemistry,UniversityofVienna,Austria,Austria

Abstract

Intimesofgrowingobesityasaconsequenceofunhealthyeatinghabits,thereisanincreasingtrendofgovernmentspushingandalsoofconsumerslookingforhealthier/sugarreducedproducts.Inordertoreplacesucrosebyalternativesweettastingcompoundstheirprofoundunderstandingwithregardstotheirstructural,physiochemicalandsensorycharacteristicsisneededwhichistheobjectiveofthispieceofResearch.Hence,36sweettastingcompounds(dissolvedintapwatertoaconcentrationsequi-sweetto5%sucrose)wereprofiledbyadescriptivepanel(n≥8;2reps).Furthermorephysiochemicalattributesincludingmolecularweight,viscosity,sweetnessfactor,topologicalpolarsurfacearea,mlogP,complexity,lengthofglyconsandalkylchain,totalnumberof:rotatablebonds,heavyatoms,C-atoms,double-bonds,OH-groups,ketones,boundedglucose,aromaticrings,stereocenters,hydrogenbonddonorsandacceptorswerecalculatedwithMedChemDesigner3.1.0.30,takenfrompubchemdatabase(August2018)oranalyzedexperimentally(viscositybyrotatingviscometerPhysicaSM,AntonPaar).Overall,veryinterestingfindingscanbereported:amongstotherse.g.aclusteranalysisofthecompoundsrevealedatendencytowardsmorecomplexsweetenerstobeassociatedwithmoreoff-notesandthereisnocorrelationbetweenperceivedandphysicallyanalyzedviscosity.Inaddition,negativeattributesarepositivelycorrelatedwiththenumberofrotatablebondsandheavyatoms.Thesweetnessfactorinrelationto5%sucrosewasassociatedwithahigheramountofonset,mlogP,double-bonds,ketonesandaromaticrings.

Keywords

obesitysweettastingcompoundsdescriptivepanelsensorialevaluationcomputationalanalysis

P1_071 Lifeattheextreme:understandingconsumerswhoseextremelifestyleoroccupationscausechronicskinissues.

DavidJackson1,TobyNewall2,SarahCoomasaru1,NidhinRaj1,RobLucas1,JamesOwusu-Apenten11GSKConsumerHealthcare,UnitedKingdom.2CabaretResearch,UnitedKingdom

Abstract

Manyoftheskinproblemsconsumerssufferfromaretheresultofhavingacompromisedskinbarrier.Thiscanhappenformanyreasonssuchasskinbecomingtoodry,excessivefriction/chafingfromactivity,harshchemicalsontheskinetc.Athletesandsportspeoplewhoengageinalotofphysicalactivityonadailybasismaybemorepronetotheirskinbarrierbecomingcompromisedbecauseoftheextremestressestheirskinisundere.g.swimmerswhospendalotoftimeinchlorinatedwater,marathonrunnersandrowers/cyclistswhoexperiencefrictiononpartsoftheirbodiesfromclothing/rubbingetc.Similarly,otherpeoplemayexperiencesuchstressesontheirskinduetotheiroccupation(forexample:builderswhosehandsareexposedtoextremes,lab/healthcareworkerswhowearnitrile-typeglovesorsubjecttheirhandstofrequentandrepeatedwashing).Assuchthesepeoplerepresenta“torturetest”populationforexploringskinbarrierissuesandpotentialsolutions.Exploratoryqualitativeresearchwascarriedoutwithasampleofthese“torturetest”consumerstobetterunderstandanyskinissuesthattheyexperienceasaresultoftheirparticularsport/occupationandtherangeofsolutionsthattheyusetoovercometheseissues.10In-Homedepthinterviewswerecarriedoutwith“torturetest”consumersintheUK–5oftheserepresentedathletes/sportspeopleandtheother5representedthosewhoseoccupationscauseskinissues.Allparticipantsreportedthattheyregularlyexperiencedskinissuesasadirectresultoftheirsport/occupation.Thefindingoftheresearchwillbeoutlinedinthefullposterpresentation.

Keywords

SkinHealthLifestyleOccupationIn-HomeDepthInterviews

P1_072 Exploringconsumerperceptionsregardingrice-basedproductwithalowglycaemicindextosupportnewproductdevelopment

DivaCabral1,2,AnaP.Moura3,4,SusanaC.Fonseca4,4,JorgeM.C.Oliveira5,6,LuísM.Cunha4,41niversityofPorto,Portugal.2UniversityofPorto,Portugal.3UniversidadeAberta,Portugal.4UniversityofPorto,Portugal.5ErnestoMorgado,SA,Portugal.6NationalUniversityofIreland,Ireland

Abstract

Studieshaveshownthathealthisoperatingasanimportantindividualfoodchoicecriterion.Inrecentyears,manyofthenewfoodinnovationshavebeentargetedatthepromotionofgoodhealth,suchasthedevelopmentofrice-basedproductswithalowglycaemicindex(GI).Theaimofthisstudywastoexploreconsumers'knowledgeandperceptionsregardingtheconceptofsuchrice-basedproducts.Face-to-faceinterviewswerecarriedoutwithconsumersresponsibleforhouseholdpurchasingandpreparationofriceformeals.Twenty-fourindividualswereselectedaccordingtoagegroup,sexandriceconsumption(≥5X/week,≤1X/weekandbrownrice≥2X/week).Asemi-structuredinterviewguidewasdevelopedtakingintoaccount:i)knowledgeofGIconcept;ii)commerciallyavailablelowGIproducts;iii)consumptiondeterminantsofproductsbasedonricewithlowGI.Participantswereaskedtoprovideareportontheirtwomainmeals(lunchanddinner)duringthepastweek,tovalidatetheconsumptionfrequency.Athematicanalysiswasperformed.Theresultsshowedthatparticipantshad,ingeneral,alowlevelofknowledgeoftheGIconcept,withtheexceptionofconsumersofbrownrice.Nevertheless,allassociatedGIto"sugar"and"diabetes".Additionally,themajorityclaimedthatthey"neverthoughtabouttheGIofrice".However,theynegativelyperceivedthestarchcontentreferringtobehighinrice.Inordertoobtainhealthierricedishes,womenreportedthattheyaddvegetablesandpulses.Whenaskingconsumersaboutfoodproductsbasedonrice,theyessentiallyreportedexperiencewithpuffedricesnacksandexpressedparticularinterestinconsumingdrinks,mealsanddessertsbasedonricewithlowGI.Theystressedthattheywouldconsumeitforhealthandwell-beingreasons,butthepriceandtastewouldinfluencetheirchoices.Somerespondentsreinforcetheneedforadditionalknowledgeabouttheproduct.Acknowledgements:ProjectArrozBIG

Keywords

LowglycaemicindexNewproductdevelopmentOpen-endedquestionnaireRiceproductsSemi-structuredinterviews

P1_073 Visualcueincreasesperceivedflavourintensitybutnotlikingofrice

LilyEHartley,CatherineGRussell,DjinGieLiemDeakinUniversity,CentreforAdvancedSensoryScience,Australia

Abstract

Flavourintensity,whichispositivelyassociatedwithlikingandconsumption,canbeenhancedbysodium-basedingredientssuchassodiumchloride(NaCl)andmono-sodiumglutamate(MSG).DuetothenegativehealthconsequencesofNaClandthenegativeconsumerperceptionofMSG,thisstudysoughtouttofindanalternativestrategytoincreaseperceptionofflavourintensity,usingriceasanexamplefood.Thepresentresearchaimedtoinvestigatetheeffectoftastelessvisualproductcuesontheperceptionofflavourintensityandlikingofrice.Inawithin-subject,randomiseddesign,151participantstastedsixdifferentriceproducts(i.e.,withandwithoutthevisualcue,at0%,0.05%and0.1%MSGconcentrations)thenratedperceivedflavourintensity(rankorderandgenerallabelledmagnitudescalemeasures)andliking(rankorderand9-pointhedonicscale),overtwosessionsseparatedbyoneweek.AcrossallMSGconcentrations,thepresenceofthevisualcuesignificantly(p<0.001)increasedperceptionofflavourintensityincomparisontotherespectivericesamplewithoutthevisualcue.Noeffectofthevisualcueonhedonicratingswerefound.Participants’typicalfrequencyofwhitericeconsumptiondidnotaffectflavourintensityorlikingratings.Resultsindicatethatavisualproductcuecouldincreaseperceptionofflavourintensitybutnotnecessarilylikingofrice.

Keywords

CrossmodalCueFlavourVisualSensory

P1_074 Theeffectoftobacco-andelectroniccigarettesuseontheolfactoryfunctioninhumans

DorotaMajchrzak,Maria-ChristinEzzoUniversityofVienna,Austria

Abstract

Electroniccigarettesarearecentdevelopmentintobaccoharmreduction.Theyaremarketedasa“healthieralternative”toconventionalcigarettesbuttheirhealthimpactisunknown.Therefore,theaimofthisstudywastoinvestigatetheodourperceptionofsmokersandvapers(e-cigaretteconsumers)incomparisontonon-smokers.Forthestudy181studyparticipantsaged18to46yearswereselectedanddividedintothreegroups:thecontrolgroup(n=70non-smokers;40women,30men),aswellastwoinvestigatedgroups:smokers(n=66;32women,34men)andvapers(n=45;18women,27men).Theindividualswereevaluatedbyapplyingthe“Sniffin‘Sticks”odourthreshold(T),discrimination(D),andidentification(I)test.Toassesstheolfactoryfunction,theTDI-Scorehasbeencalculated.Theresultsofthethresholdtestrevealedsignificantdifferences(p≤0.05)betweennon-smokersandsmokers,aswellassmokersandvapers.Theresultsofodourdiscrimination-andodouridentification,aswellastheTDIScoreshowedsignificantdifferences(p≤0.05)betweenallthreeevaluatedgroups.Additionally,therewasasignificantcorrelation(p≤0.05)betweenthepackyearsandtheodourthreshold,aswellastheTDI-Score.Thecorrelationbetweenthepackyearsandtheresultsoftheodourdiscrimination-andodouridentificationwasnotstatisticallysignificant.Thedurationofvaping(years)andamountofliquid(milliter)didnotcorrelate(p>0.05)withtheodourthreshold,discriminationandidentificationaswellastheTDI-Score.Generally,theconsumptionofcigaretteshadanegativeimpactontheolfactoryperception.Theevaluatedsmokerswereintherangeofhyposmia.Thegoodresultsofthevapers,whohavebeenformersmokers,couldindicatetheregenerationpossibilitiesofthesenseofsmellafterswitchingfromsmokingcigarettestoe-cigarettesuse.However,furtherresearchisnecessarytoclarifythisfinding.

Keywords

olfactoryperceptiontobaccocigaretteselectroniccigarettesSniffin´Sticks

P1_075 Plant-basedmilkalternativesforthenewwaveofplant-basedconsumers:Atwo-partoptimizationandformulationapproachusingdesignofexperimentsandrapidconjointdesign

DulceParedes1,KatherineSpeight1,MarkusEckert1,TeresaPendergast1,HowardMoskowitz21TakasagoInternationalCorporation,USA.2MindGenomicsAssociatesInc,USA

Abstract

Plant-basedlaunchesareoneofthefastestgrowingfoodinnovationsglobally,drivenbyconsumerdesiresforspecifichealthbenefitsandenvironmentalsustainability.Dairy-freemilkalternativesrepresentthegreatestopportunityforgrowthintheU.S.,with~1.6billiondollarsinsalesin2018(Robbins,2018).

Traditionally,dairy-freeproductsservedapurposeforvegans.Astheyenterthemainstream,dairy-freealternativesgatheranewwaveofbuyersthatdifferfromtraditionalconsumersinpreferencesandmotivations.Thiscreatesnewchallengesformanufacturersasitisincreasinglyimportanttoprovidehealthyalternativeswithoutcompromisingtaste.

Thisstudyisalearningmodulefordevelopingdairy-freemilkalternativesthatcatertochangingconsumermindsets.Tenprototypesweresystematicallydesignedandtestedinacentrallocationtest(N=59)using3plantbases(almond,pea,andoat)with2levelvariables(sugar,flavour/technology).Panellistsparticipatedinasimplified4X4conjointanalysisconsistingofdescriptors,benefits,occasions,andemotionsbothbeforeandaftertheCLT.

Overall,optimumsensoryattributesincludedlightaroma,lightcolor,moderatesweetness,moderatecreaminess,andlowaftertaste.Oatwasthepreferredbase,followedbyalmond,thenpea.Additionofsugarincreasedlikingoverall.Technologyenhancedsmoothness,whichisadesirableattribute.Threemainconsumermindsetswereidentifiedandvariedinpreferenceofsweetness,mouthfeel,flavourintensity,andaftertaste.

Overall,theconjointrevealedanincreaseindesireforhealthbenefitsaftertasting.Priortotasting,milk-likeconsistencyandversatilitywerethemaindesiredattributes.Aftertasting,protein/calciumcontent,completeproteinswithvitamins,minerals,andOmega-3/6’s,versatility,drinkability,andthefeelingofdoingsomethinggoodfortheirbodyweremaindesiredattributes.

Thiscombinationofproductoptimizationdesignandconsumercommunicationgivesusamoreroundedunderstandingofconsumersdesiresforaproductbefore,during,andafterproductconsumption.

Keywords

plant-basedmilkalternativesproductresearchconsumerpreferencesensoryattributes

P1_076 Sensorypropertiesandconsumeracceptabilityofprotein-enrichedbreadsasdeterminedbyflashprofiling,check-all-that-apply(CATA)andvolatileanalysis(HS-SPME,GC-MS)

KimMillar1,2,EmilyCrofton1,KieranKilcawley1,EmerGarvey1,RoisinBurke2,SineadMcCarthy1,CatherineBarry-Ryan2,EimearGallagher11Teagasc,Ireland.2TechnologicalUniversityDublin,Ireland

Abstract

Pulsesandpulseingredientsaregainingpopularityasasourceofplant-proteininhealthyfoodinnovation.However,sensoryacceptabilityofproductsmadefromsuchingredientshas,todate,remainedlow.Wheatflourwassubstitutedwithbothrawandtoastedpeaflour(30%)inawhitebreadformulation.Rapidsensorymethodswereemployedincombinationwitharomaprofilingtoidentifythebreadcharacteristicswhichweremostaffectedbytheadditionofthepeaflours,andalsotoinvestigatetheconsumeracceptabilityofsuchbreads.Trainedpanellists(8)usedflashprofilingtogenerateatotalof97semanticallydifferentattributestodiscriminatebetweenthedifferentwheat+peaflourbreadsandacontrolwhitebread.Attributesweregroupedunderappearance,texture,odour,flavour,tasteandaftertaste.Ofthese,71wereconsideredtobesuitablydescriptiveandpermittedforuseinthefinalrankingbythetrainedpanellists.Consumeracceptabilityofthebreadswasdeterminedusinga9-pointhedonicscaleandacheck-all-that-apply(CATA)questionnaire.Textureattributesofthebreadsweresignificantlyaffectedbytheadditionofbothrawandtoastedpeaflour.Theconsumertrialrevealedthataerated,soft,freshandspringyweretheattributesthathadthehighestassociationwithconsumerliking,whiledry,hardandstalepropertiessignificantlyreducedlikingscores.Aromaprofiling,undertakenusingheadspacesolid-phasemicro-extraction(HS-SPME)combinedwithGC-MS,revealedsignificantdifferencesinthevolatilecompoundsfollowingtheadditionofpeaflour.BreadsmadewithtoastedpeaflourhadsignificantlyhigherMaillardreaction.Panellistsdidnot,however,identifythesechangesinaroma.Resultsofthisstudysuggestedthattexturewasthemostaffectedattributefollowingtheadditionofpeaflour,anditwasalsodeemedtobethemostimportantattributeforconsumeracceptability.

Keywords

FlashprofilingVolatileanalysisBreadIngredients

P1_077 Evaluationtimeofdaydoesnotaffectacceptabilityofasetofsimilartypefoods

AmyTakkunen,ElizabethGlenn,PaulaRosenfeldLandO'Lakes,Inc.,USA

Abstract

Resultsofacceptabilityexperimentsareusedtomakehigh-riskdecisionsaboutlaunchingproducts.Thisresearchinvestigateswhetherthetimeofdayofevaluationaffectsacceptabilityofasetofsimilartypefoods.Threedifferentexperimentswereconductedonfoodsthat,intheUnitedStatesofAmerica,havenobiasoramildbiastowardsconsumptionduringaspecifictimeofdayormeal–dairy-basedspreads,blueberrymini-muffins,andvanillayogurts.Eachexperimentusedasetofthreetofourbrandsofthesametypeoffood.Withinanexperiment,thesamejudgesevaluatedthesetoffoodsattwodifferenttimesofday,onceinthemorningandonceintheafternoon.Halfthejudges'firstevaluationsessionwasinthemorning,andtheotherhalfofjudgesfirstevaluationwasintheafternoon.Firstandsecondevaluationsessionswerewithintwodaysofeachother.Fortheproductsinthisresearch,thetimeofdayhadnoeffectonoverallliking.Therefore,decisionsmadefromtheresultswouldhavebeenunchanged.Inflavorliking,thereweresomeinteractionsbetweensessionorder(morningevaluationfirstorafternoonevaluationsessionfirst)andsample,andsessionorderandtimeofday.Moreresearchisneededtounderstandiftheflavoreffectsareprimarilyduetorepeatedexposure,andiftheoverallresultsaresimilarinproductswithastrongerbiastowardsconsumptionataspecifictimeofday.

Keywords

TimeAcceptabilityExposureConsumption

P1_078 CansalivaryproteinprofilecontributetoMediterraneanDietadherence?

TeresaLouro1,CarlaSimões1,HenriqueLuis2,PedroMoreira3,ElsaLamy11UniversidadedeÉvora,Portugal.2InstitutoPolitecnicodePortalegre,Portugal.3UniversidadedoPorto,Portugal

Abstract

MediterraneanDietisconsideredasoneofthemostheathierdietarypatterns.Thisismainlyconstitutedbyvegetables,grains,fruitsandnuts,withmoderateintakeoffish,eggs,whitemeatandwine,lowamountsoffat(oliveoil)andlimitedamountsofredmeat,sugarandprocessedfoods.DespitethisdietbeingtraditionalfromMediterraneanpopulations,inthisregiondietarypatternsarefacingashifttoincludehigherlevelsofsugar/fat(saturated)/saltrichandprocessedfoods.Assuch,strategiesaimedtoreturntoMediterraneanDietpatternsareneeded.Itisknownthatfoodsensoryperceptioninfluenceacceptanceandchoices.Atthesametime,wearegettingevidencesthatsalivaproteomeinfluenceoralfoodperception,namelyastringencyandbasictastessensitivity.Theaimofthepresentstudywastoevaluatethecontributionthattasteandastringencysensitivity,ononehand,andsalivaryproteinprofile,ontheother,canhaveintheadherencetoMediterraneandietarypatterns.300adults(maleandfemale),fromtheSoutheastregionofPortugalfilledFoodFrequencyQuestionnairesandweretestedfortheirsensitivitytosweet,bitter,saltyandsourtastes,usingtastestripsandtoastringency,usingsolutions.Foreachofthestudyparticipants,non-stimulatedsalivawascollectedandsubjectedtoelectrophoreticprocedurestoproteinseparation.Wewereabletoassessvariationsinsalivacompositionrelatedwithtaste/astringencysensitivityandwiththeconsumptionofdifferenttypesoffoods.Ourresultssupportthethoughtthatindividualvariationsinsaliva,bybeingrelatedwithoralfoodperceptionarealsorelatedwithdietarypatterns.Deeperresearchisneededtounderstandtheroleofeachproteininsensorysensitivityandfoodchoices.

Keywords

salivaoralfoodperceptiondietarypatternsMediterraneanDiet

P1_079 Salivaandsensoryscience:howthisfluidcontributestofoodchoicesinnormalweightandobesepeople

ElsaLamyInstituteofMediterraneanAgrculturalandEnvironmentalSciences(ICAAM),UniversityofEvora,Portugal

Abstract

Salivastudieswerefirstperformedinthecontextoforalandsystemichealth.However,inthelastfewyearsevidencesemergedshowingthatthisfluidmayhaveanimportantrelationshipwithoralfoodperception,influencingfoodsensoryrating.Bothvariationsintaste,aromaandtexturestartedtoberelatedwithvariationsinsalivaproteincomposition.If,atthebeginning,theparticipationofsalivaryproteinsinastringencydevelopmentwasaccepted,nowadays,besidesastringency,basictastesensitivityisalsoassumedtoberelatedwithsalivaryproteome.Complementarytothisrelationship,salivaismodulatedbydietaryintakeandfoodhabits.Infact,thereareevidencesthattherepeatedintakeofafoodcanchangesalivaproteinprofile,beingsuchchangeassociatedwithchangesinfoodsensoryperception.Thisisparticularlyrelevanttounderstandandfurthermodulatefoodacceptance.Tointroducecomplexitytothisissue,therelationshipbetweensalivaryproteomeandoralsensoryperceptionisnotthesameinnormal-weightandoverweight/obeseindividuals.Moreover,salivacompositionfromobesediffersfromtheoneofnormal-weightindividualsandweightlossinducesdifferencesinsalivacomposition,whichisvariableaccordingtotheprocessthroughwhichweighislost.Assuch,tounderstandthedynamicsofsalivacompositionanditsrelationshipwithoralfoodevaluationisofrelevancetounderstandfoodacceptanceandthefactorscontributingtoobesity.Therelevanceofsalivainsensorysciencewillbereviewed,withdiscussionabouttheofthisresearchareaforfoodanddietunderstanding.

Keywords

Salivaproteomicstastefoodchoicesobesity

P1_080 Imagecrisesasturningpointsintheinternationaldemandforvegetables:anempiricalanalysisofconsumerperception.

MaríadelMarSerrano-Arcos,JuanCarlosPérez-Mesa,RaquelSánchez-Fernández,EmilioGaldeano-GómezUniversityofAlmería,Spain

Abstract

TheincreasingimagecrisesintheSpanishhorticulturalsectorrepresentsomeofthefactorscontributingtosignificanteconomicimpactsondemand.Theseimagecriseshavevariedorigins(foodsafety,socialandenvironmentalissues)andsources(bothfromwithinandoutsidethesector).However,thefociofpaststudiesdonotembracethecompletescopeoftheseeventsnortheirimpactonconsumers’perception.Therefore,thisresearchprovidesatheoreticalframeworkthatdefinesandclassifiesthemainimagecrisessufferedbytheSpanishsector.Additionally,crisesthathavemostdamagedthesector’simageareanalysed,showingtheeconomicimpactonforeignexportsofSpanishvegetables.Moreover,thisresearchprovidesanexploratoryempiricalstudythatevaluatestheprospectiveimpactonEuropeanconsumersofnewsaboutthesectorinthemassmedia,intermsofdegreeofknowledgeanditsinfluenceonconsumption.Forthispurpose,weusedastructuredquestionnaireinasampleofEuropeanconsumers(fromSpainandfromthemainEuropeandestinationmarkets),asapreliminaryattempttoanalyseconsumerperceptionoftheSpanishhorticulturalsector.Inaddition,thisresearchseekstodeterminewhatthemainfactorsthatinfluenceSpanishproduct-countryimageare,comparingSpainwithothercountries.DatawereanalysedusingLogitModels.ResultssuggestthatimagecriseshaveseriouslyaffectedthedemandforSpanishvegetablesandconsumers’perceivedimage.Factorsaffectingthesector’simagethroughconsumers’knowledgearedifferentdependingonconsumers’countryoforigin.

Keywords

ConsumerknowledgeCrisisProduct-countryimageSpanishhorticulturalsector

P1_081 Descriptivesensorycharacterization,totalcarotenoids,physicalpropertiesandconsumeracceptabilityofbreadsubstitutedwithflourorpureefromorange-fleshedsweetpotato

GaniyatOlatunde,AdebankeEdun,TaofikShittu,AbideenAdeogunFederalUniversityofAgriculture,Abeokuta,Nigeria

Abstract

Orange-fleshedsweetpotato(OFSP),abiofortifiedcrop,richinbeta-carotene,iscurrentlybeingpromotedinAfrica,forconsumptionasafood-basedinterventiontotackletheproblemofvitaminAdeficiency.However,duetothehighmoisturecontentandhenceperishabilityoftheroot,ithastobeprocessedintoavalue-addedandstableproduct.OFSProotswereprocessedintoflourandpureeandsubstitutedinwheatflour-basedbreadat0-30%levels.Thebreadsampleswerecharacterizedusingdescriptivesensoryattributes,carotenoidcontent,instrumentalcolourvaluesandphysicalproperties.BreadsamplescontainingOFSPwerecharacterizedbyhigherscoresforcrumbyellowness,crumbcelllargeness,sweetaftertaste,grittinessanddenseness.BreadsubstitutedwithOFSPflourwerecharacterizedbyhigherrangeoftotalcarotenoid(TC)content(1565.50-5179.27µg/100g),a*(2.17-8.08),b*(45.06-53.85),loafweight(193.74-198.50g)andcrumbmoisture(27.81-27.91%).BreadsubstitutedwithOFSPpureewerecharacterizedbyhigherL*(64.21-70.13),volume(872-885cm3),specificvolume(4.59-4.76g/cm3),ovenspring(0.50-1.00cm),softness(18.35-20.20mm)andcrustmoisture(18.05-18.17%).TCwassignificantly(p<0.01)correlatedwithinstrumentalcolourvaluesofcrustlightness(-0.92),crustyellowness(0.96),crumbredness(0.98)andcrumbyellowness(0.90).BreadcontainingOFSPpureehadhigherconsumeracceptancescores.BreadcontainingOFSPflourorpureehasqualitycharacteristicsthatcouldbeexploitedfornutrient,sensoryappealandhencecommercialproduction.

Keywords

orange-fleshedsweetpotatototalcarotenoidsbreadsensoryquality

P1_082 Encouraginghealthiereatinghabitsfromtheperspectiveofadolescents

GastónAres,FlorenciaAlcaire,LucíaAntúnez,LeticiaVidal,AnaGiménezUniversidaddelaRepública,Uruguay

Abstract

Theincreasedprevalenceofoverweightandobesityamongadolescentsrepresentsaseriousthreattoglobalpublichealth,whichrequiresthedevelopmentofmulti-facetedstrategiestopromoteheathiereatinghabits.Inthiscontext,thepresentworkaimedtoidentifystrategiestomotivatechangesintheeatinghabitsofadolescentsfromtheirownperspective.Atotalof100adolescentswererecruitedfromsecondaryschools.Thestudywasconductedintheirownclassroom.First,theywereaskedtolisttheunhealthyfoodsandbeveragestheyusuallyconsumeandtoindicatethereasonswhytheyconsumesuchproducts;andtorepeatthesametaskforthehealthyfoodstheydonotfrequentlyconsume.Then,theyweredividedintosubgroupsof6-8adolescentsandwererequestedtodiscussideasonhowtoconvincetheirpeerstoreduceconsumptionofunhealthyfoodsandincreaseconsumptionofhealthyfoods.Adolescentsidentifiedseveralunhealthyfoodstheyfrequentlyconsume,beingsugar-sweetenedbeverages,Frenchfries,burgersandhotdogsthemostcommon.Themainreasonunderlyingconsumptionoftheseproductswasrelatedtopleasure,followedbythehighavailabilityandconvenienceofproductswithhighsugar,fatandsodiumcontent.Amongthehealthyfoodsnotoftenconsumed,fruitandvegetableswerethemostfrequentlymentioned,mainlyduetotheirsensorycharacteristics,lackofhabitandscarceavailabilityathomeandschool.Adolescentsidentifieddiversestrategiesthatcouldbeimplementedtoimprovetheireatinghabits,includingcommunicationcampaigns,changesintheavailabilityofhealthy/unhealthyproductsandblindtastingofhealthyfoods.Severalkeycharacteristicsofthecommunicationcampaignswereidentified,includingthekeymessagesthatshouldbeconveyed.Althoughexploratoryinnature,resultsfromthepresentworksuggestthateffortstomotivatechangesinadolescents’eatinghabitsshouldbedirectedtoraiseawarenessoftheshort-termconsequencesofunhealthydiets.

Keywords

adolescentseatinghabitshealthyfoodcommunicationcampaign

P1_083 Barriersandfacilitatorstohealthysnackinginschoolsettings:achildren’sperspective

FlorenciaAlcaire,LucíaAntúnez,LeticiaVidal,AnaVelázquez,AnaGiménez,GastónAresUniversidaddelaRepública,Uruguay

Abstract

Snacksconsumedinschoolshavebeenregardedasanimportantsourceofenergyandnutrientsinchildren'sdiets.Understandingthevariablesthatinfluencechildren’schoiceandconsumptionofsnackscancontributetothedevelopmentofstrategiestopromotehealthiereatingpatterns.Inthiscontext,theaimofthepresentworkwastoinvestigatechildren´sbarriersandfacilitatorstohealthysnackinginschoolsettingsusingprojectivetechniques.Atotalof518childrenfromprivateandpublicUruguayanschoolsparticipatedinthestudy.Theyweredividedintwogroups:oneofthegroupsusedacompletiontechniqueinvolvingdialoguesofchildrentalkingaboutschoolsnacking,whiletheotherhalfhadtodrawapictureofachildeatingtheschoolsnackanddescribeit.Inaddition,allchildrenansweredquestionsaboutsnackchoiceandconsumptionfrequencyofspecificproducts.Fruit,alfajoresandcookieswerethesnacksmostfrequentlyincludedinthedrawings.Resultsfromthecompletiontechniqueshowedthathealthwasthemainmotivationforselectingfruitasasnack,whereasparents’lackoftimewasoneofthemainreasonsmentionedtoconsumeindustrializedproductsinsteadofhomemadesnacks.Additionally,resultssuggestedthatwhenchildrenhavethepossibilityofselectingtheirfoodatschool,theytendedtochooseproductsbasedonhedonics,mainlyunhealthyfoods.Theseresultssuggestthatstrategiesaimedtopromotehealthyeatingpatternsinchildrenshouldreducetheavailabilityofunhealthyfoodsinschools.

Keywords

childrenhealthysnackprojectivetechniques

P1_084 Age,timeorientationandriskperceptionarethemaindeterminantsofsaltconsumptionhabits

LucíaAntúnez,LeticiaVidal,AnaGiménez,GastónAresUniversidaddelaRepública,Uruguay

Abstract

Excessivesodiumintakerepresentsaseriouspublichealthproblemworldwide,whichdemandsthedevelopmentofmulti-facetedpublicpoliciestomodifyeatinghabitsatthepopulationlevel.Inthiscontext,thepresentworkaimstoexploretherelationshipbetweensaltconsumptionandpersonalcharacteristics,usinganovelpredictiveapproach.Inparticular,theinfluenceofsocio-demographiccharacteristicsandpersonalitytraitslinkedtoriskperceptionandtimeorientationwasexplored.Inanonlinestudy,atotal498Uruguayanparticipantscompletedascaleon‘considerationoffutureconsequences(CFC)’adaptedtoeatinghabits,ashortsurveyabouttheirsaltconsumptionhabitsandrespondedtostatementsmeasuringperceivedriskofsodiumconsumption.Finally,socio-demographicdatawerecollected.Boostedregressiontrees(BRT)wereappliedtobuildpredictivemodelsthatrelateddifferentsaltconsumptionhabitstosocio-demographiccharacteristicsandthefactorsoftheCFCscale(considerationofthefutureandconsiderationoftheimmediateconsequencesofeatingbehaviour),aswellasthetwofactorsoftheperceivedriskofsodiumconsumptionscale(severityofperceivedrisksassociatedwithsodiumconsumptionandcompensationoftheriskofhighsodiumconsumption).Age,timeorientationandperceivedriskofsodiumconsumptionconsistentlypresentedthehighestrelativeimportanceonthemodels,indicatingastronginfluenceonsalteatinghabits.Olderpeople,thosewithhigherriskperception,aswellasthosewithhighertendencytoconsiderthefutureconsequencesoftheireatinghabitstendedtoaddsalttofoodslessfrequentlywhencookingoreating.Theseresultssuggestthatcommunicationcampaignstoreducesodiumintakeatthepopulationlevelshouldbemainlyorientedtowardsthepromotionofafuture-orientedvisiononeatinghabitsandraiseriskawareness.

Keywords

riskperceptionsalteatinghabitstemporalorientationboostedregressiontrees

P1_085 WellbeingandnutritioninBrazil:exploringconsumerperceptionofhealthierpeanutcookies

GiovannaPaiosin,MariaClerici,JorgeBehrensUnicamp,Brazil

Abstract

Naturalityandwellbeingareaglobaltrendthatchallengesthefoodandbeveragesindustrytodevelopproductswithabetternutritionalbalancedscoreandinnovativeingredients.Theseproductsareorientedtoconsumersthatwouldliketohaveahealthylifestyleforlong-termliving,theirvaluesortoimprovephysicalandmentalperformance.Basedonthistrend,thebiscuitsmarketisalsochangingbyintroducinghealthieringredientssuchaswholewheatflour,freefromtrans-fatandsugarreduction.Thesechangeshavebeendirectedtobothadultandkids.Askidsrepresentthemainconsumersforthiscategory,productswithhealthingredientscanplayamandatoryroletodefinetheireatinghabitsandincentivetheconsumptionofhealthproductsinthefuture.

Inthisway,peanutshaveanimportantpresenceamongthephysical-activeconsumersduetoitscontentofproteins,andarealsohighlightattraditionalcelebrationsinBrazil.Consideringit,thisflavorcouldbeexploredasinnovativetobiscuitsandcookiesconnectedtopositivememories.

TheobjectiveofthisstudywastodeveloppeanutcookieswithfatandsimplecarbohydratesreductiontocomplywiththelegislationofsourceandrichinfibersorproteinsofUSA,EuropeandBrazil.Resistantcornstarchwasinvolvedasthefibersource,whilepeanutbutterandwheyproteinsupportedtheproteinsource.

Sensoryflashprofilingwascarriedoutwith30trainedpaneliststodefineandmeasurebyageneralizedprocrustesanalysis(GPA)themaindescriptorsoftheproducts.Aconsumeracceptancetestwasconductedwith113consumerstoevaluatetheoverallliking,JARrecommendationsandemotionsaccordingtoScentMove®,whichallowedidentifyingemotionalbenefitsrelatedtoeachproduct.Theconsumerresultswereanalyzedbycorrespondenceanalysis(AC),generalizedprocrustesanalysis(GPA),penaltyanalysisandANOVAwithTukeyat95%ofconfidencelevel.

Keywords

peanutcookiesflashprofileemotionsconsumers

P1_086 Whatmakesreadymealusersfeelguilty:Focusingoncookinginstructionsandconsumers’healthlocusofcontrol

HyunsookShin,JeeyoungLim,JunghoonMoonSeoulNationalUniversityFoodBusinessLab,Korea,Republicof

Abstract

ThereadymealmarkethasexpandeditsmarketsharewithintheKoreanfoodindustry,butmanyconsumersarestillreluctanttopurchasereadymeals.Aliteraturereviewfoundthatusingreadymealsmakeshousekeepersfeelguilty.Themaingoalofthisstudyistoidentifytherelationshipbetweendifferenttypesofreadymealsandguiltyfeelings.Healthlocusofcontrol(HLC)wasusedasanindependentvariable.ThreedimensionsofHLCwerebelievedtoaffecttheparticipants’guiltyfeelingsaboutreadymeals:internalHLC,powerfulothersHLC,andchanceHLC.Themoderatingeffectofsodium-calories-unhealthytasteintuition(SCUTI)wasalsoconsidered.Datawascollectedthroughanonlineexperiment,andtheparticipantswererandomlyassignedtotwogroupsbasedoncookinginstructions:heatedinthemicrowave(Group1,n=104)andcookedinapanwithadditionalingredients(Group2,n=101).Ingroup1,consumersfeltlessguiltastheirinternalHLCincreased,buttheirguiltincreasedastheirpowerfulothersandchanceHLCincreased.Inaddition,groceryexpensesandincomehadapositiveeffectonguiltwhenSCUTIwasusedasamoderatingvariable.However,group2’sonlysignificantresultinvolvedconsumerswithstrongpowerfulothersHLC.SCUTIdidnotsignificantlyaffectgroup2’sguilt.Basedontheresultsfromgroup1,easy-to-cookreadymealsmaybeattractivetoconsumerswithhighinternalHLC,largeincomes,andalackoftimetocook.Preparingdishesbythemselvesmayrelievetheparticipants’guiltdespitetheseeminglyunhealthycookingmethod.Inaddition,theseconsumersarewillingtopayhighpricesfortheirmeals.Thus,theseresultsmaysuggestastrategicplantostrengthenthemarketingstrategyforthereadymealmarket.

Keywords

readymealguiltyfeelinghealthlocusofcontrolsodium-calories-unhealthytasteintuitionconsumerbehavior

P1_087 Understandingthesensorypropertiesofcommerciallowalcoholbeersproducedviadifferentprocessingmethods

ImogenRamsey1,IanFisk1,JavierGomez-Lopez2,RebeccaFord11UniversityofNottingham,UnitedKingdom.2CampdenBRI,UnitedKingdom

Abstract

Theinternationalnon-alcoholicbeermarketispredictedtobeworthover$25billionby2024,withatotalvolumegrowthof6.4%from2017to2022intheUSA,showingitsimportanceinthemarket.Consumersacrosstheglobearelimitingtheiralcoholconsumptionduetochangestohealthierlifestylesandincreasedknowledgeoflongtermeffectsofalcohol.Thereforetherehasbeenincreaseddevelopmentoflow/noalcoholbeers,withmanymanufacturersincreasingtheirproductranges.Howeverthereisstillawaytogoinchangingpublicopinionoftheseproducts,with28%ofconsumersdescribingthemas‘bland’.Low/noalcoholbeerscanbeproducedeitherbybiologicaltechniques,wherebeerisbrewedtoaloweralcoholcontent,orphysicalprocessing,wherealcoholisremovedpostbrewing.Researchislimitedontheinfluenceoftheseproductiontechniquesontheircorrespondingsensorialchanges.Theobjectiveofthisstudywastodevelopasensorylexicontodiscriminatebetweencommerciallyproducedlow/noalcoholbeerstoinvestigatetheinfluenceofdifferentproductionmethodsonsensoryproperties.Arangeofcommerciallyproducedlowalcohollagers(15)usingdifferentproductiontechniqueswereselected.Atrainedsensorypanel(n=10)wereusedtoestablishanattributelexiconfordescribinganddiscriminatingbetweenthebeers.QuantitativeDescriptiveAnalysis(QDA)wasusedtorateeachbeerintriplicate,withdeterminationofthestatisticaldifferencebetweensamplesusingatwofactorANOVA(sample,attribute)andTukey’sMultipleComparisonTest.MultipleFactorAnalysis,withsensorydataasactivevariablesandproductiontechniquesassupplementaryvariables,wasappliedtounderstandtheimpactofeachproductiontechniqueonresultingsensorycharacteristics.Thisresearchgivesvaluableinsighttobreweriesregardingthesensoryimpactofproductiontechniquesonthedevelopmentofnewlowalcoholbeers.

Keywords

LowAlcoholBeerSensoryProcessingMethods

P1_088 Somelikeithot–butwedon’tknowhowhotuntiltheytry

MarthaBajec,KristaWaechter,KatherineHsaio,JoeyChow,AnneGoldman,JagodaMazurACCEInternational,Canada

Abstract

Whilespicy-hotfoodshavealwaysbeenavailableontheNorthAmericanmarket,historicallytheyhavebeenfoundinethnicrestaurantsorasnoveltyproductsdevelopedandmarketedtothrill-seekerswithadventurouspalates.Overthelast20-40years,seeminglyparallelingtheintroductionandpopularizationofHuyFong'sSriracha‘RoosterSauce’intheUS,thepreviouslyspecialtycategoryofspicy-hotfoodshasgonemainstream.Spicy-hotvariantsofeveryfoodcategoryfromchipstoburgerstodessertsanddrinksarecurrentlyavailablethroughconventionalgrocerystoresandall-typesofrestaurantsacrossNorthAmerica,andthemarketopportunitiesforspicy-hotproductsappearinfinite.Tothatend,R&Dandmarketinggroupsareeagertounderstandwherethenextopportunityforspicy-hotinfusionmaybeandwhattheconsumertoleranceisforchili-relatedirritation.Thecurrentworkdescribesthehabits,appetites,andtolerancesforspicy-hotproductsinanethnicallydiverse,metropolitanNorthAmericansample.Buildingoutfromacoresetofspicy-hotproductsevaluatedinternallyandonconsumerpanels,adiverseproductlistwaspresentedaspartofthesurveyforratingofrecalledhedonicandspicy-hotintensity.Alsodiscussedistheuseofrecalledspicy-hotexperiencetosegmentindividualsandtogaugethepreferredchili-irritationintensity/intensitiesacrossthesample.

Keywords

spicy-hotproductpreferencesurveybehaviour

P1_089 FindingacceptablelevelsofsodiumreductioninHMRtypesoupsusingrepeatedexposuredesign

Ji-YeonChoi1,Seo-JinChung1,Eui-SuKim21EwhaWomansUniversity,Korea,Republicof.2K-BridgeInsightCo.,Ltd.,,Korea,Republicof

Abstract

Thepresentstudyinvestigatedthelevelofsodiumthatcanbesatisfactorilyreducedfromoriginalrecipewithminimallyaffectingthelikingoftargetfoodproduct.Theproductsofinterestwerebeefbonesoup(BBS)andspicybeefsoup(SBS)commerciallysoldinKorea.Theoriginalproductscontainedapproximately0.6%and0.75%NaCl,respectively.Samplescontaining-10%,-25%,and-40%lessNaClfromitsoriginallevelwereproducedalongwithsamplesubstituting40%ofNaClwithKClsaltreplacer(-40%+substitute).Eightysubjectsevaluated5BBSand5SBSsamplesinthefirsttest.Thenthesubjectswererandomlydividedintotwogroups.ThefirstgroupreceivedsoupsreducedinNaClcontentgraduallyduringa3-week(1st-10%,2nd-25%,3rd-40%).Theothergroupreceived-40%+substitutethroughoutthesame3-weeks.SubjectscamethelabtwiceperweekandreceivedoneservingofBBSinonedayandSBSintheother.Afterexposuresessions,subjectsparticipatedin2ndtastetest.Thesampleswereevaluatedonlikingandintensities.ANOVAwithGLMandchi-squareanalysiswereconductedonthedata.Whencomparing1stand2ndtastetest,thepreferenceordersofthesamplesdidnotmarkedlydifferforbothsoups.-40%+substitutesampleswereoneofthemostlikedsamples.Whensaltsubstitutewasnotused,consumersliked-10%forBBS,originaland-10%forSBS.SaltinessratingswereincreasedafterrepeatedexposureforBBSbutnotSBS.-40%+substituteshowedaverystableacceptancelevelthroughouttheexposuresessionsforbothsoups.Forgradualsaltdecreasegroups,-10%waslikedsignificantlymorethan-25%and-40%butthelattertwowerestillintheacceptablerangeinBBS.ForSBS,-10%,-25%,-40%wereequallyliked.NaClcanbesufficientlyreducedwithsaltsubstitute.Itcanbereducedtosomeextentwithoutareplacerifservedalone.

Keywords

HMRsoupconsumeracceptancelowsodiumSodiumsubstituterepeatedexposure

P1_090 Identificationofhighqualityapplesforretailopportunitiesthroughconsumerresearch

JordanMacKenzie1,2,AmyBlake2,DavidLiscombe2,LisaDuizer1,AmyBowen21UniversityofGuelph,Canada.2VinelandResearchandInnovationCentre,Canada

Abstract

ResearchfromtheVinelandResearchandInnovationCentreinOntario,Canadahaspreviouslydefinedthepreferencedriversforfreshmarketapples.Fortextureattributes:highcrispandjuicywithlowmealinesswereimportantindrivingpreferenceamongapplesforallconsumers,however,tasteandaromadefinedtwoconsumersegments.Group1(89%)preferredasweetapplewithfreshredapplearoma,andGroup2(11%)preferredappleswithhigheracidityandfreshgreenapplearoma.ThecurrentresearchservestofurtherdefineGroup1consumersbydetermininglikingamongstthemostlikedapplespreviouslyidentified.Inthefirstyearofthisstudy,28applevarietieslikedbyGroup1consumerswereevaluatedusingdescriptiveanalysiswithatrainedsensorypanel(n=13).Sensoryprofilingfoundapplestodifferforall18sensoryattributesasdefinedbythelexicon.Clusteranalysisidentifiedfouruniquesensorygroups:melt-in-your-mouth/lowacid,well-balanced,mealy,andacidic-grassy.Asubsetof15applesrepresentingthesensorydiversitywereevaluatedinconsumeracceptancetestsby226pre-recruitedparticipantsatacentrallocationinToronto,Canada.Consumersratedlikingonanunstructuredlinescaleandcompletedanendquestionnairetodefineapplepurchasebehaviours,demographics,andbeliefs.Clusteranalysisofthelikingdatafoundthreeconsumergroupsandanexternalpreferencemapidentifieddriversoflikingamongstthemostlikedapples.Thelargestgroup(n=110)preferappleswithhighperceivedsweetness,aswellashoneyandfloralflavors.Thesecondgroup(n=65)wasdrivenbycrispandjuicytextures.Forthethirdgroup(n=51),likingdriverscouldnotbedefined.Resultsfromthisresearchwillplayanessentialroleinthedevelopmentofnextgenerationretailopportunitiesbyintroducinghighquality,differentiated,consumer-focusedapplevarietiesforCanadianandinternationalproductionbytheyear2028.

Keywords

ApplesConsumeracceptanceDescriptiveanalysisRetail

P1_091 Sensoryprofilingandtribologyofmayonnaisetypeemulsionsformulatedusing'cleanlabel'fatreplacers

JoyceAgyei-Amponsah1,LubicaMacakova2,HenriëtteDeKock1,NaushadEmmambux11UniversityofPretoria,SouthAfrica.2RISEResearchInstituteofSweden,Sweden

Abstract

Background&ObjectivesAwarenessoftheadversehealtheffectsassociatedwithoverconsumptionoffatandconcernsaboutthesafetyofchemicallymodifiedstarchesusedasfatreplacersisontherise.Thishasencouragedtheuseof‘clean-label’starchesinthedevelopmentofreduced-fatproductsinthefoodindustry.However,duetothemulti-functionalrolesplayedbyfatthesensoryqualitiesofsomefoodsformulatedwithfatreplacersdonotcomparefavourablytotheirfull-fatcounterparts.Theobjectiveofthisstudywastoinvestigatetheeffectofsubstitutingsunfloweroilwithtwopotential’clean-label’starch-basedfat-replacersonthesensoryandtribologicalpropertiesofmayonnaisetypeemulsions.

MethodsWetheatmodifiedmaizestarchwith1.5%stearicacidandmaizestarchwith2%monoglyceride,asfatreplacers,wereusedtoformulatemayonnaise-typeemulsions(50,80and98%oilreplacement).TribologicalmeasurementswereperformedwithaMini-TractionMachine,usingelastomerictribo-pairs[PDMS(polydimethylsiloxane)].

ResultsThesensorypropertiesofthesampleswereevaluatedbyatrainedsensorypanel.Twolubricationregimes(hydrodynamicandmixed)wereexhibitedbyallthesamples.Thefrictioncoefficientforthesamplewith2%monoglycerideat50%and80%oilreplacement,didnotdifferfromthatofthefull-fatcontrolbuthadmuchlowerfrictioncoefficientscomparedtothesamplewith98%oilreplaced.Reducedfatemulsionshavegoodpotentialtocoalesceandlubricateeffectively,therebymimickingtheperceptionoffat-relatedattributessuchascreaminess.Allthesampleshadsimilarintenseoverallaroma.Mouthfeelattributes(smoothness,creaminessandeasy-to-swallow)ofthereducedfatemulsionswerenotdifferentfromthefull-fatcontrolandcommercialstandards.

ConclusionsThe‘clean-label’fat-replacersshowpotentialtoreplaceupto80%ofsunfloweroilinmayonnaisewithoutaffectingthesensoryproperties.

Keywords

‘Clean-label’fat-replacersTribologySensoryattributesMayonnaise

P1_092 Universityschoolcafeteriaexperimentofbuyinglow-saltmealscookedwithseaweedsaltinJapan

KenjuAkai1,KeikoAoki2,MinoruIsomura1,ShozoYano1,NabikaToru11ShimaneUniversity,Japan.2KyushuUniversity,Japan

Abstract

Lotsofsodiumintakecauseshypertension.Butreducingsaltforcookingmealsmakestheirtastebad,whichdisturbsmotivationsofreducingsalt,especiallyforyoung.Thisstudyaimedtodevelopthewayofcookingmealswhosesodiumisabouthalfasusualonebutthetasteisacceptableforyoung.Weuseseaweedsaltinsteadofnormalsalt.Seaweedsalthasmuchmoremineralsuchaspotassiumandmagnesiumbutlessthansodium.Especially,itincludes“umami”sothatithelpsreducingsaltbutkeepstasteforcookingmeals.Wedeveloptwotypesofmeals;porkandvegetablesstirfriedseasonswithJapanesebarbecuesauceandfriedchickenwithsoyandvinegarsauce.Theamountofsodiumintheformerwassucceededreducingfrom2.9gto1.6gandthatforthelatterisfrom2.6to1.5.Thecalorieintheformerwasreducedfrom218kcalto176.8kcalandthatinthelatterisfrom392kcalto394.2kcal.Thepriceoftheformerwas280JPYandthatofthelatteris302JPY.Althoughthecostofproducingeachlow-saltmealishigherthanusualones,tosplitoffthepriceandtasteproblem,weprovidedbothlow-saltandnormalonesatthesametimeinuniversityschoolcafeteria.Weprovidedporkandchickenmealsweeklyduringtwomonths.Thestudentsfreelyboughtthemeals.Theyalsohaveachancetochooseothermealsandneitherofthem.Asaresult,bothlow-saltporkandchickenmealsweresoldouteveryday.Theseresultimpliesthatthetasteoflow-saltmealsareacceptableforstudentswhenthepriceissame.Thenextstepistoinvestigatethewillingnesstopayforthereductionofsaltforyoung.

Keywords

NatriumPotasiumHypertensionUmamiSchoolcafeteria

P1_093 WeValueFood:Howdoweincreasethefoodengagementofnextgeneration?

KolbrunSveinsdottir1,AnnaSigridurOlafsdottir2,EvaMargrétJónudóttir1,2,GudjonThorkelsson11Matis,Iceland.2UniversityofIceland,Iceland

Abstract

IValueFoodisa3-yearproject,supportedbyEITFood,whichisapan-Europeanconsortiumthatfocusesonentrepreneurshipandinnovationinthefoodsector.TheoverallaimofIVauleFoodistoenhanceconsumerhealthandsupporttheEuropeanAgri-foodeconomybyimprovingfuturegenerations’knowledgeof,andengagementwith,food.Intheproject,novelapproacheswillbeusedtoengagewithnextgeneration,fromstudentsfromprimaryschooltouniversity.ThefirststepwithinIValueFood,wastocollateandevaluatetheeffectsofexistingtools,strategies,methodsandprogrammesoffoodengagementtargetedtowardspre-schooltouniversitystudents.Thefocuswasplacedonfoodengagement,foodknowledge,attitudestowardsfoodandvalueofnutrition.Followingapan-Europeaninventoryofcurrenttoolsandresources;novelengagementandeducationapproacheswillbeusedtoproduceourfuturefoodchampionswhowillcommunicatefoodvaluesthroughdigitalmediaplatform(s)oftheirchoosing.IValueFoodwillbesupportedbyapanEuropeannetworkofhighprofile"foodstars"andstakeholders.Theprojectwillbescaled-upacrossEurope,targetingregionswhereagreaterengagementandunderstandingoffoodisneededforthenextgenerationstomakethebestchoicesofthefoodtheyeat.ThispaperwillfocusonhowtoevaluatetheimpactofvariousNordicactivitiesrelatedtoyoungpeopleandfoodengagementandhowtoincreasethefoodengagementofnextgeneration.

Keywords

younggenerationhealthfoodengagementfoodknowledgefoodattitudes

P1_094 Howsensorysciencecanhelptoimprovethenutritionalstatusofthepopulation:CaseIodine

LailaSeppä1,MaijaGreis1,AuroraJauhiainen1,Eija-RiittaVenäläinen2,HelyTuorila1,ArjaLyytikäinen2,31UniversityofHelsinki,Finland.2FinnishFoodAuthority,Ruokavirasto,Finland.3NationalNutritionCouncil,Finland

Abstract

Intakesofiodine,anessentialnutrientneededinsynthesisofthyroidhormones,aretoolowinmanycountries.MilddeficiencywasalsoobservedinFinnishpopulationin2000s.Eatingoutanduseofcommercialfoodsmanufacturedwithnon-iodizedsaltarereplacinghome-madefood,commonlymadewithiodizedsalt,thusleadingtolowerintakes.Consequently,NationalNutritionCouncilrecommendedusingsaltfortifiedwith25mgiodine/kgNaClincateringandready-to-eat-mealsandbakeryindustry.However,impairedsensoryqualitywasseenbytheindustryasabarriertouseiodine.Deviation-from-referencedescriptiveanalysis(n=12,4replications)onbolognasausage,wheatbreadandpickledcucumberswithfourlevelsofiodine(0/25/50/100mg/kgNaCl,addedasKI)showedthatiodinelevelof25mg/kgdidnotchangetheodour,flavour,mouthfeel,appearanceortexture,comparedtonon-iodizedsamples.Iodineat50and100mg/kghadnosensoryimpactonbreadandcucumber,butminoreffectsoncolourandtextureofsausages(Greisetal.2018LWT606-612).Next,aninvestigationonthelabelinformationaccompaniedbyinterviewsofcompanyrepresentativesshowedthatbreads,ready-to-eat-meals,coldcutsandsausagesarenowcommonlymadeusingiodizedsalt.Chemicalanalysisof112foodproductsshowedthattheamountandstabilityofaddediodinevaries,butwasrelativelyclosetorecommendedfortificationlevel.ThedataofNationalFinDiet2017surveyindicatesthattheiodineintakehasincreasedsignificantly.Ourcaseshowsthatsuccessfulco-operationbetweenresearchersandgovernmentalhealthandfoodauthoritiesandotherstakeholderscansignificantlyhelpinsecuringadequatenutrition.Theindustryshouldcontinueusingiodizedsalt,asitefficientlypreventsiodinedeficiencyinthepopulation,withoutaffectingsensoryqualityoffoodproducts.

Keywords

SensoryqualityFortificationIodizedtablesaltDeviation-from-referencemethodDescriptiveanalysis

P1_095 Influenceoffermentationonthesensorycharacteristicsofwheatbreadenrichedwithfababeanflour

JuttaVaris,LailaSeppä,RossanaCoda,KatiKatinaUniversityofHelsinki,Finland

Abstract

Fababean(ViciafabaL.)isaneconomical,sustainablesourceofvegetableproteinwithgreatpotentialasingredientinvariousfoodproductsincludingbread.Majorchallengeslimitingtheuseoffababeanarethepresenceofanti-nutrients,undesiredbeanyflavourandinferiortextureproperties.Theaimofthisstudywastofindouthowthestructureandsensoryprofilechangedwhennativeorfermentedfababeanflourwasaddedtowheatbread.Thesubstitutionlevelof30%beanflourwasusedtoobtainclaim“richsourceofprotein”forwheatbreadaccordingtoEUlegislation.Fourdifferentlacticacidbacteria(Weissellaconfusa,PediococcuspentosaceusandtwoLactobacillusplantarumstrains)wereusedtofermentfababeanflourfor24hoursat20°C.Unfermentedfababeanflourwasusedasacontrol.Atrainedpanel(n=12,4replications)evaluatedallbreadsamplesusinggenericdescriptiveanalysis(GDA)with16attributes:sixrelatedtoodour,twotocolour,fourtotextureandfourtoflavour.Specificvolumeandtextureprofileanalysiswasmeasuredfrombreadsaswell.Thetypeofbacteriastrainhadaneffectinnearlyallsensoryattributesinbreadscontainingfermentedfababean.Duetothesynthesisofdextran,thebreadbakedusingfababeanflourfermentedwithW.confusadifferedconsiderablyfromotherfababeanbreadsintexture,specificvolume,colourandinseveralodourandflavourattributes.Dextranenrichedfababeansourdoughsprovidedmilderflavourandmorewheatbreadliketexturecomparedtoothertypesofsourdoughs.

Keywords

FabaBeanSourdoughDescriptiveanalysisBread

P1_096 Consumers’inputfordevelopingnewfoods:Sustainabilityandhealthclaimsunderthelens

MaríaMora1,CarolinaChaya2,LauraVázquez-Araújo11BasqueCulinaryCenter,Spain.2UniversidadPolitécnicadeMadrid,Spain

Abstract

Newfoodsdevelopmentisalwayschallengingandthedifficultyincreaseswhenthedevelopmentincludesspecificrawmaterialssuchasfoodby-products(e.g.:overripefruits).Becauseoftheincreasingconsumers’awarenessregardingenvironmentandhealth,someaspectsrelativetoproductionshouldbeincludedduringthenewproductsdesign,developmentandcommunication.Thepresentstudymeantafirststepindevelopingnewfoodsmadewithsupermarketandcateringservicesby-products.Withtheaimofdrivingthefooddesign,4focusgroupswereledtoexploreconsumers’interestsrelatedtosustainable/healthyfoods.Then,anationalsurveywith495respondentswasconductedtoevaluatetheinterestinthe29differentconceptsobtainedfromthefocusgroups(e.g.:“Km0”,“local”,“madefromuglyfruits”).Inaddition,consumers’interestin5differenthypotheticalnewfoods,whichalsoresultedfromthefocusgroups,wasassessedduringthesurvey.Fourconsumers’segmentswereidentified:C1andC4,characterizedbyagreatdiscriminationofdifferentconcepts;C2,characterizedbyagenerallowinterest;andC3,characterizedbyagreatinterestinallthepresentedconcepts.BecauseC2wasnotconsideredapotentialnichemarketfortheproductdevelopment,andC3wasnotasdemandingasC1andC4,C2andC3werenotconsideredfortheproductdevelopmentphase.Allclaimsrelatedtonutrientswerenotsignificantlydifferentfortheconsumers’segments(e.g.:“richinvitamins”,“richinfiber”,“richinminerals”).TheclaimsthatarousedmoreinterestforC1andC4weresimilar:“havingashortingredientlist”,“sustainable”,“local”,“naturalingredients”,“noaddedsugar”,“noadditives”,“nopalmoil”,and“integraluseoffruit/vegetables”.Thesefindingswereusedfordevelopinganewproduct(fruitsandvegetablesspread),whichhadreceivedthehighestscoresduringthesurvey.

Keywords

SustainabilityNewproductsdevelopmentConsumersBy-products

P1_097 Temporaldominanceofsensationsappliedtooff-flavorreductionofnutritionalspirulinafoodsusingaromaticmaskingstrategy

CécileRannou1,2,LauraCaroli1,GladysAmouzou1,LizethLopezTorrez3,CaroleProst1,2,LaurentLethuaut1,21ONIRISNationalCollegeofVeterinaryMedicine,FoodScienceandEngineering,France.2FLAVORResearchTeam,France.3MANE,France

Abstract

WholeSpirulina(Arthrospiraplatensismicroalgae)isasuperfoodmainlyusedasfoodcomplement,duetoitshighnutritionalproperties(highvegetalproteins&mineralscontents).However,wholespirulinamustbeincorporatedinhighquantitytobearhealthclaimstofood.Thisresultsgenerallyintheperceptionofundesirableoff-flavorswhichcouldoccuratdifferentmomentofthefoodoralprocessing.Totrackevolutionofoverallflavorperceptionduringconsumption,includingoff-flavors,theuseofdynamicsensorymethodologiesisrecommended.Accordingtoliterature,TemporalDominanceofSensations(TDS)couldbearelevantmethodologytouse.

ThepresentworkdealswiththedevelopmentofmaskingstrategiesofwholeSpirulinaoff-flavourusingflavourmaskingagents(FMA).FruitjuicehavingdriedwholeSpirulinawaschosenasmodelfoodstudy.ThreedifferentaromaticFMAwerethenselectedinordertocoverlight,middle,orbasesnotesoftheproduct.FMA1wascomposedofamixofvolatilemoleculesresultinginanapple-banana-kiwiaromabooster.FMA2wasFMA1includingalactonenaturalvolatilemoleculehavingcaramelandcandiesnotes.FMA3wasFMA1includingasupplementaryvolatilemoleculehavingacomplementaryfruitynote.Apanel(n=18subjects)evaluatedeachproductusingTemporalDominanceofSensations.Descriptorsusedwere“off-notes”,“sweet”,“acid”,“fruity”and“candy”.

WithoutFMAs,“sweet”and“off-notes”weretwoonlydescriptorssignificantdominantduringconsumption.WhenFMA1wasadded,“acid”overrode“sweet”dominanceandreduced“off-note”dominance.Despiteitswell-knownefficiencytoreduceheavyoff-notesinfood,FMA2increased“off-notes”dominance.FMA3wasthemostefficientmaskingsolutiontoobtainhighwholeSpirulinacontentfruitjuicewithvaluableflavourperceptionduringtheoverallfoodoralprocessing.TemporalDominanceofSensationsmethodologydemonstrateditsefficiencytodynamicoff-flavorstudiesandunderlinedthatoff-notesofwholespirulinaisamulti-dimensionalsensoryattributeperception.

Keywords

SpirulinasuperfoodTemporalDominanceofSensationoff-flavoraromaticmasking

P1_098 Doescancerpatients'sensorydifferfromhealthyadult?-amethodologytocomparesensorypreferencebetweenhealthyadultandcancerpatients

LeiJiaAbbottNutritionChinaR&D,China

Abstract

Introduction:

Ascommonlybelieved,besidesthepoorappetiteanddifficulttoeatfoods,somepatients’senseoftasteischanged,whichworsentheirappetitefurther.Buthowdifferentcancerpatients’senseoftastedifferfromhealthyadult?Arethedifferenceshappeninginaroma,basictaste,orflavors,orevenmouthfeel?Thispaperistointroducethemethodologytocomparethesensorybetweencancerpatientsandhealthyadult,andworkouttheidealsensoryprofileforbothcategories.Thepredictionmodelcanbeleveragedtoguidefutureproductreformulationforbothhealthyadults’andcancerpatients’nutritionproducts

Methodology:

1. ConsumerCLTtest:Pre-recruitmentCLTconductedforbothcancerpatientsandhealthyadult(total400consumers)totest10nutritionproductsforeachgroupin2continuousdays:Healthyadultgroup:N=200inShanghai,Beijing,Taipei,HongKong,agedfrom45to70

Cancerpatientgroup:N=200inHangzhou,Chengdu,Beijing

1. Sensoryevaluation:Useinternalexpertpaneltoevaluatethesensoryprofileofthe20chosennutritionproducts.Aroma,basictaste,flavor,andmouthfeelwillbeevaluated.

Dataanalysisincludingkeydriveranalysis,tacticalimprovementbasedonJAR,tastecluster,idealproductprofile,andoveralllikingpredictionmodel

Keywords

cancerpatienthealthyadultsensorydifferentpredictionmodeloptimization

P1_099 Cancerpatients’nutritionstatusandphysicians’involvementduringpatientjourney

leijiaAbbottNutritionChinaR&D,China

Abstract

Introduction:

Cancerpatients,especiallywhosufferedfromgastrointestinalcancer,havestrongerneedstowardsnutritionproducts.Thispaperaimedtoexplorethepatient’snutritionattitudeandneedsduringthewholepatientjourney,aswellasthephysician’snutritioninterventioninChinamainland,HongkongandTaiwan.

Methodology:

30cancerpatientsin-depthinterview,covering6typesofcancer(gut,stomach,esophagus,nasopharynx,hepatological,andpancreascancer)14physiciansin-depthinterviewincluding6KOLsand8normalphysiciansfrommedicaloncologyandchemotherapydepartment.

Result:

Mostpatientsstarttakingnutritionproductrightaftersurgery,andthroughoutthewholechemoradiotherapyperiod,duetostrongdrugreactions,withverypoorappetiteandverysensitivetosmellandtaste,andshowsevereweightloss.PatientsinTaiwanaremorewelleducatedwithmorenutritionknowledge.Theytreatthenutritionproductsspecificforcancerpatientsasmealreplacementandconsideritasanecessaryproductforcancerpatients.Theypreferliquidproducts,whichisconvenientandwithmultipleflavors.PatientsinChinamainlandandHKarerelativelylesseducatedonnutrition.Theybelievethedietismoreimportantandtheypreferpowderproductswithwarmservingtemperature.TaiwanandHongkongshowhighinvolvementofphysiciansandnutritionistsinnutritionintervention,whilemajorityofthephysiciansinmainlandshowverylowinvolvementinnutritionintervention.Theinvolvementofnutritionistinmainlandisrare

Keywords

cancerpatientnutritionstatusphysicianChina

P1_100 Howisthesmellofapickyeater?

LeonardoMenghi1,FedericaPenza1,JessicaZambanini1,IsabellaEndrizzi1,AnnachiaraCavazzana2,ThomasHummel2,FlaviaGasperi11FondazioneEdmundMach,Italy.2TechnischeUniversitätDresden,Germany

Abstract

Intheclassofthebehaviorsclassifiedaspartofthespectrumoffeedingdifficulties,adultpickyeating(PE)qualifiesasamultidimensionalphenomenonbehaviorallyandetiologicallydistinctfromotherdisorderedeating.Usuallydescribedastheunwillingnesstoeatfamiliarfoodsortotrynewfoods,PEmayleadtopoordietaryvarietyandnutritionaldeficiencies.Sincepreviousstudieshavesuggestedapossibleconnectionbetweentheattitudetowardtheexplorationofthechemosensoryenvironmentandtheolfactoryability(Demattèetal.,2013;2014),wehypothesizedthatsimilarphenomenamayoccurforpickyeaters.Thus,aspartofabroaderinvestigationthataimstoevaluatetheItalianolfactoryfunction,theaimofthisstudywastoinvestigatetherelationbetweenolfactoryabilitiesandpickyeating.Datawerecollectedfromeighty-eightsubjects(57.9%female)between22to68yearsold.AlltheparticipantscompletedaconvenientlybacktranslatedversionintoItalianoftheAdultPickyEatingQuestionnaire(APEQ;Ellisetal.,2017)justpriortoundergotheolfactometricassessmentthroughtheSniffin’SticksTestbattery(Hummeletal.,1997).Inoursample,accordingtoHummeletal.,2007,weidentified84normosmicand4hyposmicindividuals.Thequestionnaireanditsdomainsshowedagoodinternalconsistencyclosetotheoriginalproposed(Ellisetal.,2017).BasedonaPartialLeastSquaresRegression-1model,higherAPEQtotalscoresandrelativesubscales(MealPresentation,Foodvariety,MealdisengagementandTasteaversion)seemtobeassociatedwithlowerolfactorythresholdandloweridentificationanddiscriminationabilities.Forthefirsttime,apossiblerelationbetweenolfactoryabilitiesandadultpickyeatinghasbeenreported.FurtherinvestigationsareneededtodeeperunderstandthelinkbetweensmellandthebehavioralcomponentsofPE.

Keywords

PickyeatingAdultPickyEatingQuestionnaireSniffin’SticksTestOlfactometricassessment

ECR_V_07/P1_101 Self-reporteduseofflavorede-cigarettesandthetypeofe-cigarettedevicesusedamongadultsandyouthintheUS—ResultsfromWave3ofthePopulationAssessmentofTobaccoandHealthStudy(2015–2016)

LianeSchneller1,MaansiBansal-Travers1,MaciejGoniewicz1,ScottMcIntosh2,DeborahOssip2,RichardO'Connor11RoswellParkComprehensiveCancerCenter,USA.2UniversityofRochesterMedicalCenter,USA

Abstract

IntroductionThesensoryeffectofelectroniccigarette(e-cigarette)use,alsoknownasvaping,iscreatedbyacombinationoftaste,smell,andairwaystimulation.Nicotineplaysamajorroleinthesubjectiveeffectsofvaping,butotheradditives,suchasflavorings,contributetothesensoryperception.TheUSFoodandDrugAdministrationisconcernedwiththeavailabilityofflavorede-cigarettes(e.g.,JUUL)becausetheyareappealingtoyouthwhomaybeunawaretheproductisaddictive.MethodsThePopulationAssessmentofTobaccoandHealthStudyWave3provideddataonself-reportedflavorcategories,typeofe-cigaretteproduct,frequencyofvaping,andsmokingstatusamongpast30-dayyouthandadulte-cigaretteusersintheUS.ResultsMostpast30-dayyouthandadultusersreportedusingonlyoneflavorcategory,withfruit(53%youth,31%adult)beingthemostcommonlyreportedcategoryamongbothpopulations.Adultswerefarmorelikelythanyouthtoreportusingtobaccoflavoralonecomparedtoanyotherindividualflavorcategoryorflavorcategorycombinations(OR:7.14,95%CI:4.03,12.66).Inaddition,youthweremorelikelythanadultstoreportusing2ormoreflavorcategories(OR:1.78,95%CI:1.30,2.44),withthemostreportedpairingamongyouthbeingfruitandcandy(35.6%).Finally,dailyvapersweremorelikelytoreportusing2ormoreflavorcategoriesversusoneflavorcategorycomparedtonon-dailyvapers(OR:1.94,95%CI:1.04,3.61).DiscussionThevarietyofflavoroptionsonthemarketappealstoconsumersofallages.Althoughmostpast30-daye-cigaretteusersreportedusingonlyoneflavorcategory,nontobaccoflavorsarefarmorecommonamongyouththanadults.Irrespectiveofwhethere-cigarettesareausefultoolforcigarettesmokerstryingtoquit,theavailablemultitudeofflavorsmaybeakeycontributortorisingyouthvapingrates.

Keywords

ElectroniccigarettesVapingFlavorUserPreferenceCross-sectional

P1_102 Effectoffatreductionanduseoffatsubstitutesinphysical,chemical,sensorypropertiesandacceptabilityofCatalanfermentedsausages

MarinaColomer-Sellas1,2,DyegoLeandroBezerradeSouza3,4,MíriamTorres-Moreno41SplendidFoods,S.A.,C.Gurri,2,08554Seva,Spain.2ResearchgrouponMethodology,Spain.3CollectiveHealthProgram,Brazil.4CentralUniversityofCatalonia,Spain

Abstract

Modificationofsausageingredientsisanessentialstrategytoimprovetheirnutritionalprofile,sincetheyareoneoftheproductsthatmorefatandsaltcontributetoSpanishdiets.Theaimoftheprojectwastostudytheeffectoffatreductionandtheuseoffatsubstituteingredientsinphysical,chemicalandsensorypropertiesandacceptabilityoffuet(Catalanfermentedsausage).Thirteenformulationswereproducedbyreplacing20and25%ofporkback-fatwithhigholeicsunflowerandoliveoilincorporatedaspre-emulsifiedwithsodiumalginateandothersstabilizers.Porkback-fatreductionaffectedsignificantlyphysicalandchemicalpropertiesofsausageswhilewhenusingfatsubstitutesmainsignificantdifferenceswerefoundintheirlipidprofile.Thisreplacementofporkback-fatforvegetableoilfatsignificantlyincreasedMUFA,PUFAandMUFA+PUFA/SFAratios.Nevertheless,differencesintotalfatwerenotfound.Regardingintextureinstrumentalmeasuremodifiedsamplesshowedlowervaluesforhardness,chewinessandhigherelasticity.Incolourinstrumentalmeasures,yellownessandrednesswereslightlyhigherinmodifiedproducts;onthecontrary,lightnesswasfewerinmodifiedsausagesthanincontrol.Sensoryanalysisshowedsignificantdifferencesamongsamplesintermsoflightness,fatamount,hardnessandoffflavour.Differencesinacceptabilitybetweenfuetsweremainlyrelatedtodifferencesinflavour,offflavourandhardness,beingfuetformulatedwithhigholeicsunfloweroil20%themostacceptableone.PLSanalysisofthesamplesshowedoverallflavour,curedflavourandhardnessasdriversoflikingwhileoffflavour,rancidandfattycharacterwereidentifiedasdriversofdisliking.Toproducefuetswithahealthiernutritionalprofileintermsoffat,itisimportantconsideringnotonlytheamountoffatreductionbutalsothemodificationofthelipidprofile,soitisessentialtoselecttheappropriateingredientsfortheformulations.

Keywords

FermentedsausagesFatreductionFatsubstituteAcceptabilitySensoryprofile

P1_103 Designinganutritionalbeveragetomeetthetasteandnutritionalpreferencesofcancerpatients

AllisonBaker,DoloresOreskovich,StephanieWilliamsNestleHealthScience,USA

Abstract

Withathirdofthepopulationexpectedtobediagnosedwithcancerduringtheirlifetime,chancesareweallknowsomeonewhohasorwillhavecancer.Patientsundergoingcancertreatmentoftenexperiencenausea,vomiting,swallowingdifficulty,oralpain,drymouth,andmucositis.Thesephysicalchangesareaconstantremindertopatientsthattheirliveshavechangedandcanresultinlowappetiteanddifficultygettingthenecessarycaloriesandprotein.Nutritionalbeveragesaredesignedtoassistinfillingsuchnutritionalgaps.However,complianceislow.Onereasonfornon-complianceispatientaversiontothesensoryprofiles,whichcanbehighlyflavored,sweet,andcreamy.Inthepresentresearch,qualitative(n=20)andquantitativecentrallocation(n=126)testingwithcancerpatientswasconductedtounderstandtheemotionalbenefitthattheidealnutritionalbeveragewoulddeliverandwhatsensoryattributescuethatbenefit.Testingincludedblindproductevaluationsaswellasevaluationsafterexposuretotheconcept,nutritionfactpanels,andingredientstatementsforfivenutritionalbeverageprototypesandacommerciallyavailableclearnutritionalbeverage.Qualitativefindingsindicatethatpatientsseekasenseofnormalcy,relieffromtheconstantremindersthattheyaresick.Boththequalitativeandquantitativeresearchconfirmedthatsensoryattributesincludingmildflavor,moderatesweetness,cooling,nometallicandlingeringaftertaste,lowthickness,andnomouthcoatingwereintegraltomeetingtheirexpectationsanddeliveringasenseofnormalcy.Regardingthetradeoffbetweentaste,nutritionalcontent,andtheingredientstatement,recognizableingredientsandlessaddedsugarareexpected;however,thisshouldnotbeattheexpenseoftaste.Inconclusion,withtherightcommunication,abeveragethatincorporatesthisuniquesetofsensorycuesandnutritionalcontentwillmeetpatientexpectationsanddeliveranemotionalbenefit,whichcancontributetoimprovedcomplianceandnutritionforthesepatients.

Keywords

CancerNutritionalBeverageSensoryCuesEmotionalBenefitPatients

P1_104 Innovativetooltoevaluatechildren´sfoodperception,tastesandeatinghabits

AnaBaranda,NoeliaDaQuinta,BegoñaAlfaro,ElenaSantaCruzAZTITecnalia,Spain

Abstract

Alongchildhooditisimportanttocreatehealthyeatinghabitstopromoteahealthierlifestyleandavoidchronicdiseasesinthefuture.Habitsarelearnedbyrepetitionbeinghomeandschoolplaceswheretheygenerallyestablishtheirbehavior.Theaimofthisprojectwastoevaluatethehealthyperceptionandpreferencesofdifferentfoods,habitsregardingahealthydietandneophobicbehaviourofchildren.Therange8-9yearswasselectedsinceatthatagechildrenstarttomakeestablishtheirownfoodchoices.Forthispurpose,aWebApplicationwasdeveloped.Throughagame,childrenevaluatedupto66foodpicturesandgetnutritionaladvicesaccordingtotheiranswers.Inapilottrial,thewebAppwastestedby54scholarsatthatage.Resultsshowedacorrectperception,fromthemainfoodgroups:fruit,vegetables,dairy,meat,eggs,legumes,farinaceousandfish.Regardingoccasionalandmoderateconsumptionfoods,ithighlightsthewrongperceptionoffriedproducts.Regardingpreferences,vegetablesandfishappearastheworstvaluatedgroupsandfriedfoodstopthebestvaluedfoods.Consideringtheeatinghabits,thechildrenansweredthemomentofcertainfoodsintakeandtheirfrequency.Itwasshownthatthenutritionalrecommendationsregardingfruit,vegetablesandfisharefarfrombeingfulfilled.Neophobicbehaviorwasfoundfor30%ofthechildren.Toimprovetheseresults,varioustrainingactivitieswerecarriedoutthroughshortvideos,games,andcookingactivities.Familieswerealsoinvolvedwithquestionnairesandanutritionaladvicebrochure.AsecondApptestshowedimprovementsforallevaluatedterms.

ThedevelopedApphasprovedtobeusefultoevaluatetheperceptionandpreferencesofdifferentfoods,eatinghabitsandneophobicbehaviourofchildren.Theresultsobtainedwillserveasabasistoestablishhelpfulactionstoimprovechildren´sadherencetohealthydiets.

Keywords

webapplicationchildrenfoodperceptionneophobianutritionaladvice

P1_105 Whatdopackagingandlabellingevokeonconsumers`perceptionsaboutextravirginoliveoil?

EllenMenezesAyres1,2,Jean-XavierGuinard21UniversidadeFederaldoEstadodoRiodeJaneiro,Brazil.2UniversityofCalifornia,Davis,USA

Abstract

Theaimoftheresearchwastoevaluatetheconsumers’perceptionsof8differentextra-virginoliveoilspackagesandlabelsusinganonlinesurveywithQualtricssoftware.Overallexpectedlikingandexpectedpurchaseintentusing9-pointhedonicscaleanda5-pointscale,respectively.Theexpectedsensorycharacteristicsintheoilwereaskedusingacheck-all-that-applyquestion.Thesensorytermswereselectedfromliteratureandsomeotherhedonicones.Oliveoil(OO)consumerattitudesandbehaviorwerealsoaddressedinthequestionnairesuchasinwhichsituationwouldthatoliveoilbeusedandwhatculinaryapplicationwouldthatoliveoilbeusedfor.Quality,healthinessandsustainabilitywereratedaccordingtoeachsampleusinga6-pointscale(verypoor,poor,ok,good,verygoodandexcellent).DatawasanalyzedusingPCA,CochranQtest,CA,MFAandcluster.ConsumershaddifferentperceptionstowardstheOOasseenonthePCAmap.Thequality,healthinessandenvironmentalfriendlinessandsustainabilityoftheOOshowedalsodiverseratingsaccordingtotheOOtested.Thisstudydemonstratedthatpackagingandlabellingplayanimportantroleonconsumers’perceptionsofOO.

Keywords

onlineoliveoilpackaging

P1_106 Theelectronicnose:atooltodiscriminatecocoaliquorsbasedontheirodourfingerprint?

HayleyRottiers,DaylanAmeliaTzompaSosa,LiesbetVandeVyver,MichaelHinneh,HelenaEveraert,JocelynDeWever,KathyMessens,KoenDewettinckGhentUniversity,Belgium

Abstract

Thepopularityofcocoaproductsistheresultofitspeculiarflavour,whichformsthekeycriterionofthecocoabeanquality,andhenceiscentraltotheconsumers’acceptance.Withtherisinginterestbyconsumersforhigh-qualitychocolatesfromacleargeographicalorigin,arapidanalyticalmethodforqualitycontrol,authenticityandtraceabilityassessmentisofparamountimportance.However,thecomplexmixtureofvolatilespresentincocoaliquorcomplicatesreachingthispurpose.Ananalyticalfingerprintapproachusingadvancedelectronicnose(E-nose)technologymayofferasuitablehybridtechnique.Thestrengthsareitsshortanalysistime,high-sensitivityandgoodcorrelationwithdatafromhumansensorypanels.Sensoryevaluationbyhumanpanelsisoftenusedtoevaluatetheorganolepticcharacteristicsofchocolates,butthisrequiresspecialtrainingsforthedifferentcocoadescriptors,andgivesextracost,subjectivity,andindividualvariability.ThisstudyaimedtoverifythesuitabilityofanE-nosebasedonultra-fastgaschromatography(GC)fortherapiddiscriminationbetweencocoaliquorsfromdifferentbotanicalandgeographicalorigins.Theobtainedodourfingerprintswereinvestigatedusingmultivariatestatistics.Forinstance,discriminantfactoranalysisshowedthepossibilitytodifferentiatebetweenbulkandfine-flavourcocoa.Fineorflavourcocoabeansaredesiredbythechocolateindustrytomakesingle-originchocolateswithspecialfruityorfloralflavoursandhence,fetchapremiumpriceonthecocoamarket.Furthertentativeidentificationallowedthedetectionofkeycompoundsoccurringincocoaproducts,suchasaceticacid,2-heptanol,2/3-methylbutanal,acetophenone,isoamylacetate,tetramethylpyrazine,maltol,and2-acetyl-1-pyrroline.ThisresearchprovesforthefirsttimetheusefulnessoftheGCE-noseforeffectiveandrapidaromaprofilinganddiscriminationbetweensingle-origincocoaliquors,whichcanbeeasilyappliedinthechocolateindustry.

Keywords

ElectronicnoseCocoaliquorFine-flavorCocoaqualityHumannose

P1_107 StudyofthefeasibilityofusingnearInfraredSpectroscopyandneuralnetworksforpredictingIbericodrycuredhamsensoryattributes

IsabelRevilla,PedroHernández-Ramos,InmaculadaGonzález-Martín,AnaMVivar-Quintana,IvanMartínez-MartínUniversityofSalamanca,Spain

Abstract

SpanishIbericodry-curedhamisaverypopularmeatproductowingtoitssensoryprofile,itsnutritionalqualityandlongshelflife.IbéricohamrepresentalargepartofthemeatproductshostedunderQualityDistinctionsinSpanishmarketandstandsoutamongthemasahigh-qualityproductofincreasingeconomicrelevance.ToassurethequalityoftheseproductstheirsensoryanalysisaccordingtotheISO17025normiscompulsory.However,sensoryanalysisisexpensiveandtime-consuming.Then,someinstrumentaltechniquesuchasNIRStechnologyhasbeenstudiedtopredictsensoryattributesbutithashardlybeenusedformeatproducts.TheaimofthisstudywasthequantificationofsensoryattributesofSpanishIberiandry-curedhamusingNIRtechnologyandArtificialNeuralNetworks.Inordertodoso,91dry-curedhamsfrom“Ibérico”pigselaboratedaccordingtotraditionaltechnologyandmaturedfor24to36monthswereselected.Thesensoryattributes(28descriptors)weregeneratedbyapanelof10experttasterstrainedbymeansofQDAandassessedonascaleof10points.RecordingoftheNIRspectrawasaccomplishedbydirectapplicationofthefiberopticprobetothesamples.NIRSdatawereanalysedusingaFeedforwardNeuralNetworkwithonehiddenlayer.TheselectedtrainingalgorithmwasLevenberg-Marquardwithavariablenumberofneuronsinthehiddenlayer(1to30).Eachnetworkwastrained30timesforeacharchitecture.Resultsshowedthatthenumberofneuronsinthehiddenlayerwerebetween4and27,theregressioncoefficient(R)wasbetween0.7and0.9andtheR2variedfrom0.5to0.8dependingonthesensoryparameter.ThepredictionofsensoryparametersusingNIRSandANNwereverygoodfordescriptorssuchassweating,curedodour,curedtaste,tasteintensity,sweetoraftertaste.

Keywords

NeuralNetworksSpanishdry-curedhamNIRSPredictioncapacity

P1_108 Understandingglobalcleanbeautyusingbigdata

LayoJedege,LynetteJerniganIngredionIncorporated,USA

Abstract

Withthegrowthof“cleanlabel”inFood&Beveragesandconsumerdemandfortransparency.Infoodandbeverage,theterm“cleanlabel”doesnothavealegalorcommonlyaccepteddefinition.Severalsurveysshowedthatonlytwointenconsumersdoknoworunderstandwhatcleanlabelmeans.Despitethislownumbers,foodmanufacturersareusingIngredionisinterestedinbetterunderstandingtheopportunityforthispositioningintheBeauty&HomeCarecategory.Aglobalonlinequantitativesurveywasinitiatedinelevencountriesandthequestionnairewasadministeredinelevenlanguages.ThissurveyconsistedofusingBigDatacompaniestoexploretheguardrailsforcleanbeautyclaimwithintheBeautyCarecategory.Itfocusedontheawarenessandacceptabilityofingredientsthatwouldalignwiththisclaimandconsumerdefinitionofcleanbeauty.Thisinitiativewillboosttheroleofformulationandsensoryconsumerscienceinnon-foodareaaswellascreatedifferentiationversuscompetitionamongourcustomers.

Keywords

BIGDATAGLOBALCONSUMERSCLEANBEAUTY

P1_109 Newreferencematerialsforthesensoryanalysisofvirginoliveoils

SaraBarbieri1,RamonAparicio-Ruiz2,AlessandraBendini1,DiegoGarcía-González2,RichardBoughton3,FlorenceLacoste4,MilenaBučar-Miklavčič5,OleWinkelmann6,KarolinaBrkićBubola7,TulliaGallinaToschi81UniversitàdiBologna,Italy.2InstitutodelaGrasa,Spain.3FlavorActiV,UnitedKingdom.4InstitutdesCorpsGras,France.5UniverzanaPrimorskem,Slovenia.6EurofinsAnalytikGmbH,Germany.7InstituteofAgricultureandTourism,Croatia.8UniversitàdiBologna,Italy

Abstract

Thepaneltestfortheorganolepticassessmentofvirginoliveoils(VOOs)determinetheclassificationofsamplesbasedonthemedianofthepredominantdefectandthepresenceornotofthefruityattribute.Theuseofreferencematerials(RMs)isessentialsothatthetasterscanrecognizesensoryattributes,comparetheirjudgmenttothe“assignedvalues”andthusimprovetheirindividualskills.Currently,theavailableRMsmaydifferinthedefectintensityyearbyyear;someofthemarecharacterizedwithmorethanonedefectanditisnoteasyforapaneltofindthem.Thus,thereisaneedtodevelopnewRMsreproducible,homogeneousandstableforimprovingthepanelperformanceandtheefficiencyofthepaneltest.Inthiswork,newRMsobtainedbydifferentchemicalandbiotechnologicalapproacheshavebeenpreparedandproposedforsensoryassessment:i)artificialRMsbyaddingspecificvolatilecompoundsresponsiblefornegativesensoryattributetorefinedoliveoil(resultsfromtheOLEUMproject);ii)artificialRMsbyaddingspecificvolatilecompoundsresponsibleforpositiveandnegativesensoryattributetowater(FlavorActiVGMPPharmareferencestandardsalreadygloballyappliestoregularblindtestingacrossalltypesofbeverages);iii)naturalRMsobtainedbyinducingmicrobialfermentation/degradationofsugars/proteins/lipidsandpromotingtheproductionofmetabolitesresponsibleforsomesensorydefectsbymicro-organismnaturallydevelopedorinoculatedinolives,subsequentlyprocessedbyalab-scalemill.AllthesenewRMshavebeentestedbysensorypanelsfromdifferentEuropeancountriesandthetwoOleumartificialRMswillbefullyvalidated.ThisworkwasdevelopedinthecontextoftheprojectOLEUM“AdvancedsolutionsforassuringauthenticityandqualityofoliveoilatglobalscalefundedbytheEuropeanCommissionwithintheHorizon2020Programme(2014–2020,grantagreementno.635690).

Keywords

referencematerialsvirginoliveoilsensorydefects

P1_110 Reductionofannoyancebymaskingeffectwithflavourofbeverage

AkihisaTakemura,KaikiKomiyamaSetsunanuniversity,Japan

Abstract

Recently,coffeeshopsareofteninstalledincrowdedsoundenvironmentssuchasinmanybookstoresinJapan.ItisveryinterestedthatwepreferanoisyenvironmenttobeabsorbedinreadingandPCwork,thoughtheloudnessofteninterferesourconcentration.Forexample,iftheflavourofbeveragesprovidedatacoffeeshopreducestheloudness,itmaybeusefultoactivelyutilizetheflavour.Weconductedtheexperimentthattwentyparticipantsintheirtwentiesevaluatedtheloudnessandnoisinesswithsniffingflavoursandlisteningthecrowdedsoundsampledinthecafeinthebookshopandthewhitenoise.Adaptationwasconfirmedintheloudnessandthenoiseevaluationsbecauseparticipantslistenedtothesoundcontinuouslywhilesniffedeightflavoursamplessequentially.Thecorrectionvalueforthedecreaseaccompanyingadaptationwascalculatedandaddedtotheevaluationoftheparticipants,andtheloudnessandthenoiseevaluationbetweenthesoundconditionoftwoconditionsandtheflavourconditionofeightconditionswerecompared.Therewasnostatisticallysignificantdifferenceinthemeanvaluesamongtheconditions.However,payingattentiontotheevaluationofeachparticipant,therewasatendencyfortheevaluationofloudnessandnoisinesstodecreaseinthecasesofsomeparticipants,Therefore,wefocusedonevaluationtendenciesforeachparticipant.Asaresult,itturnedoutthatlessthan40%oftheparticipantsreducedthenoisinessevaluationsbysniffingtheflavour.Moreover,itwasabletoclassifyparticipantswhoreducethenoisinessevaluationintotwogroups,onewasthegroupofreductionwithsniffingsweetflavoursandtheotherwasthegroupofreductionwithsniffingpungentflavours,iesourorlikethemintflavour.

Keywords

FlavourNoiseMultisensoryevaluation

P1_111 Methodsforcontrollingolfactoryadaptationduringasensorypanel

AlekseyDumer,ChristieDeLaura,AnnaWuFirmenichInc.,USA

Abstract

InlinewithPellegrinoetal.(2017),weusetheterm“olfactoryhabituation”(alsoknownasolfactoryadaptation)todescribereductionofperceivedodorintensityasaresultofrepeatedorprolongedexposuretothecorrespondingodorant.AspartofcontinuinginnovationinsensoryscienceatFirmenich,weareconductingaseriesofstudiesinordertodeterminethebestwaystolimitand/orcontrolsensorypanelists’olfactoryhabituationduringfragranceevaluations.Specifically,weaimtoaddresstwomainquestions.First,giventhathabituationcanoccurafteronlyseveralsniffsinabout(i.e.,sniffsofthesameodorantperformedinquicksuccession),isthereanoptimalnumberofsniffsinaboutforensuringaccurateandreliablepanelistperformance?Whilethenumberofsniffsdoesnotseemtoaffectperformanceonsimplertasksinvolvingsingleodorants(Laing,1983),morecomplextasks,suchasmixturediscrimination,mayrequiremorethanonesniff.Second,doesdishabituation,awell-establishedphenomenoninseveralsensemodalities,occurinolfaction?Inotherwords,cantheperceptionofanewlypresentedodorlesseneitherthemagnitudeordurationofhabituationtoapreviouslyencounteredodor?Theimplicationsofourfindingsforoptimizingfragranceevaluationmethodswillbediscussed.

Keywords

adaptationhabituationsniffperformance

P1_112 Thesweettasteofmaltotrioseandacarbose:relativedetectionandunderlyingmechanism

AlexaPullicin,MichaelPenner,JuyunLimOregonStateUniversity,USA

Abstract

Whilesweet-tastingcarbohydratesgenerallyshareasimilarmolecularstructure,therelativesweetnessbetweenthesedifferentcarbohydratescanvaryconsiderably.Understandingtheimpactthatcertainstructuralfeatures[e.g.,molecularconformation,degreeofpolymerization(DP)]haveonacarbohydrate’srelativesweetnesscanprovideinsightonthemechanismsunderlyingsweetnesspotency.Therehasbeenalongstandingassumptionthatsimplesugars,butnotlonger-chaincarbohydrates,canbetastedbyhumans.Recently,ourlabreportedthatmaltotriose(DP3),ashort-chainglucoseoligomer,isalsocapableofelicitingsweetnessandisaligandoftheknownsweettastereceptor,T1R2-T1R3.Duringotherstudies,welikewiseobservedthatacarbose,anaturalcarbohydratederivativethatisstructurallyanalogoustoaglucoseoligomer,canelicitsweettaste.Thegoalsofthisstudywere1)toformallyinvestigatetheunderlyingtastedetectionmechanismofacarbose,and2)tomeasuretherelativesweetnessdetectionofmaltotrioseandacarbosecomparedtoothersweet-tastingsimplesugars(glucose,fructose,maltose,andsucrose)withvaryingstructuralfeatures.WhenT1R2-T1R3wasblockedwiththesweettasteinhibitorlactisole,subjectswerenotabletodiscriminatemaltotrioseoracarbosefromblanks,confirmingthattheT1R2-T1R3receptormediatestheirtaste.Intermsofrelativesweetness,wefoundthatmaltotriosehastheclosestdiscriminabilitytoglucoseandmaltoseattheconcentrationstested.Conversely,wefoundthatthediscriminabilityofacarbosecloselymatchesthatoffructose.Thesefindingsarediscussedintermsofhowspecificstructuralfeaturesmaycontributetotherelativesweetnessofcarbohydrates.

Keywords

sweettasterelativesweetnesscarbohydratemaltotriose

P1_113 Viscosity,across-modalfactorinsweetbeverages?

AnneS.Bertelsen,LineA.Mielby,JonasY.Junge,LauraWarming,DerekV.Byrne,UllaKidmoseAarhusUniversity,Denmark

Abstract

Consumersoftencomplainaboutlackofmouthfeelinsugar-reducedbeverages(Mieleetal.,2017).Tocompensate,somecompaniesusebulkingagentsasforexamplepectintoincreasetheviscosityofsugar-reducedbeveragestomimicthemouthfeelofsugar-sweetenedbeverages(Hutchingsetal.,2018).However,thiscouldpotentiallyhavenegativeeffects,asanincreaseinviscosityhasbeenfoundtodecreasebotharomaandtasteperceptionthroughcross-modalinteractions.Achangeinviscositycouldalsoaffectothersensoryinteractionssuchasaroma-sweetnessinteractions.Aseriesofstudieswasconductedtoinvestigatethecross-modaleffectofviscosityinsweetbeverages.Thecross-modaleffectofviscosityonsweettasteperceptionwasinvestigatedinthreedifferentmodelsystems:anaqueoussystem,anapple-elderflowerdrink,andanapplenectar.Toinvestigatethepossibletrinaryinteractionbetweenviscosity,aroma,andsweetness,theeffectofviscositywasstudiedwithandwithoutaddedaromas.Threearomasallassociatedwithsweettastewereinvestigated,namelyvanilla,pomegranate,andbananaaroma.Studieswereconductedwithbothtrainedpanelsandconsumers.Theeffectofdifferentlevelsofviscositywillbeshown.Atlowlevelsofhydrocolloids,whichisrelevantforthebeverageindustry,viscositywasfoundnottoaffectneithersweettasteperception,northecross-modaleffectofaromasonsweettaste,significantly.However,asthiswouldhavebeennegativesideeffectstomouthfeelmimicking,thisabsenceofeffectsisactuallypreferable.Hutchings,S.C.,Low,J.Y.Q.,Keast,R.S.J.,2018.Sugarreductionwithoutcompromisingsensoryperception.Animpossibledream?Crit.Rev.FoodSci.Nutr.0,1–21.Miele,N.A.,Cabisidan,E.K.,GaliñanesPlaza,A.,Masi,P.,Cavella,S.,DiMonaco,R.,2017.Carbohydratesweetenerreductioninbeveragesthroughtheuseofhighpotencysweeteners:Trendsandnewperspectivesfromasensorypointofview.TrendsFoodSci.Technol.64,87–93.

Keywords

ViscosityCross-modalinteractionsBeveragesSugarreduction

P1_114 Disentanglingtherelativecontributionsofviscosityandfrictionpropertiestocreaminessperceptionofliquidfoods

AnneliesE.Blok,DieuwerkeP.Bolhuis,MarkusStiegerWageningenUniversity,Netherlands

Abstract

Creaminessisasensoryattributethatisgenerallylikedinfoods.Viscosityisknowntobeanimportantcontributortocreaminess.Withincreasingviscosityofliquidfoods,generallycreaminessincreases.Ithasbeendemonstratedthatsurface-relatedpropertiessuchasfrictionpropertiesalsocontributetocreaminess.Moststudiesaimingatbetterunderstandingtheoriginsofcreaminessofliquidfoodsvariedfatcontent,therebysimultaneouslyalteringviscosityandfrictionproperties.Littleisknownabouttherelativecontributionsofviscosityandfrictionpropertiestocreaminess.Thisstudyaimstodecoupletherelativecontributionsofviscosityandfrictionpropertiestocreaminessofliquidfoods.Threeicedcoffeeswithsamefatcontent(0.9%)butdifferinginviscosityandfrictionpropertiesweredeveloped:(i)lowviscosity–highfriction(LV-HF,control);(ii)lowviscosity–lowfriction(LV-LF)and(iii)highviscosity–lowfriction(HV-LF)icedcoffee.Viscosityoficedcoffeeswasadjustedbyadditionofmaltodextrin,whilefrictionpropertieswereadjustedbyadditionofpolyethyleneglycol(PEG,MW6000).ViscosityofHV-LFwas3xhigherthanthatofLV-LFandLV-HF(18and6mPa·sat50s-1,respectively),whilefrictioncoefficientsofLV-LFandHV-LFwereupto2xlowerthanLV-HF.Two-alternativeforcedchoice(2-AFC)testswereperformed(n=47)comparingallicedcoffeesforcreaminess,thicknessandslipperiness.Thicknessandslipperinesswereevaluatedbyoralandhapticassessment,whereascreaminesswasevaluatedonlyorally.Subsequently,arate-rankingevaluationwasperformedwiththethreeicedcoffees.HV-LFwasperceivedtobesignificantlythicker,moreslipperyandcreamierthanLV-HFandLV-LF.Despiteits’betterlubricationproperties,LV-LFwasperceivedsignificantlylesscreamythanLV-HF.Weconcludethatforliquidfoodsviscositymightcontributemoretocreaminessperceptionthanfrictionproperties.

Keywords

CreaminessViscosityFrictionLiquidfoods

P1_115 Howdostaticanddynamicsensoryperceptionschangewhenfoodsareconsumedwithcondiments?

AriannevanEck1,2,VincenzoFogliano1,2,VerónicaGalindoCuspinera1,3,ElkeScholten1,2,MarkusStieger1,21TIFoodandNutrition,Netherlands.2WageningenUniversity,Netherlands.3Unilever,Netherlands

Abstract

Foodswithcondimentssuchasbreadwithspreadsorvegetableswithdipsarefrequentlyconsumed.Theaimofthisstudywastounderstandhowdynamicandstaticsensoryperceptionchangeswhenfoodsareconsumedtogetherwithcondiments.Twocarriers(bread,carrot)varyinginhardnesswerecombinedwithcondiments(mayonnaises)varyinginfatcontentandviscositytoobtainmodelcompositefoods.DynamicsensoryperceptionwasassessedusingTemporalDominanceofSensations(TDS)withattributelistsdescribingbothcarrier-andcondiment-relatedattributes.StaticsensoryperceptionwasevaluatedusingRate-All-That-Apply(RATA)withattributelistsdescriptiveforeitherbread,carrotormayonnaise.Carrierfoods(bread,carrot)hadalargerinfluenceondynamicandstaticsensoryperceptionofcarrier-condimentcombinationsthancondiments(mayonnaises).Sensationsrelatedtomayonnaises(sour,creamy)weredominantatlaterstagesofconsumptionwhenthesewerecombinedwithharderbreadorcarrots.Hardbreadorcarrotsreducedintensitiesofseveralmayonnaise-relatedattributes(sour,dairywhencombinedwithbread;creamy,aftertastewhencombinedwithcarrots)toalargerextentthansoftbreadorcarrots.Consumersensitivitytodiscriminatebetweenfoodswasnotaffectedbythepresenceofotherfooditemswhendifferencesinbread,carrotsormayonnaisepropertieswerelarge.Incaseofsmallerdifferencesbetweenfoodproperties,consumersensitivitytodiscriminatebetweenfoodsdeclinedanddependedonthefoodtypeitwascombinedwith.Weconcludethattheproductpropertiesofbothsolidcarrierfoodsandcondimentsandtheirinteractionduringconsumptionimpactdynamicandstaticsensoryperceptionofcarrier-condimentcombinations.

Keywords

TDSRATAcarrierfoodscondiments

P1_116 Cancleardetergentcleanmyclothes?Perceptionofefficacyinlaundrydetergent

AvishanAmanat1,KristenRobeson2,MaureenMorrin3,NurOnuklu31TheInstituteforSensoryResearch,USA.2Blueberry,USA.3TempleUniversity,USA

Abstract

Variousfactorsrelatedtoproductandpackaginginfluenceconsumers’purchasedecisionmakingofadetergentthatsuccessfullylaundersclothes.Inthisresearch,weinvestigatedhowcolor,viscosityandfragranceattributesinfluencetheperceptionofanefficaciousproductbycombiningconsumerqualitativeandquantitativeresearchmethodologieswithflashprofilingconductedbyatraineddescriptivepanel.Aqualitativeconsumerstudywith3groupsof8liquidlaundrydetergentusers(n=21)showedthatconsumersperceivetheclearandscenteddetergentasthemostefficacious.Furthermore,viscositywasimportanttoconsumersbutfragranceintensitycuedtheeffectivenessofthedetergent.Anonlineexperimentalstudy(n=342)confirmedthefindingsofthequalitativestudybyshowingthateffectivenessperceptionwasnotdifferentforthedetergentwithcolorbutforthecleardetergent-effectivenessperceptionwashigherifthedetergentwasscentedcomparedtounscented.Moreover,acorrelationofthequalitativefindingswiththesensorypanel(n=8)evaluationsuggestedthepresenceoffragranceintensitythresholdwheredetergentswithverylowfragranceintensityandveryhighfragranceintensitycuedineffectiveness.Futureresearchisplannedtofurtherexploreothersensorycuesthateffectstheperceptionofefficacy.

Keywords

PerceptionEfficacySensoryDetergentQualitative

P1_117 Influenceoftomatoshapeinconsumerattributesperception

CarlosJoséSalgadoRohner1,2,JhoanaYamiletColinaMoncayo3,4,FranklynJulianRodriguezTovar1,MarcoDavidAlejandroCorreaBarrera11UniversidaddelaSabana,Colombia.2UniversidadNacional,Colombia.3UniversidadSimonBolivar,Venezuela,BolivarianRepublicof.4FundaciónUniversitariaAgrariadeColombia,Colombia

Abstract

Thetomato(Lycopersiconesculentum)isanimportantproduct,worldwideandnationallyspeaking.Forinstance,ithasrelevanceforsomeworldwideproducerssuchasUSA,China,IndiaorEgypt;andinColombiawithseveralproductionkeyzones(CámaradeComerciodeBogotá,2015).Thisproductisofferedinawidevarietyofshapesandsizes,buthowitisperceivedbytheconsumerinregardsofitsattributesisunknowledgeyet,nevertheless,thereisstudiesthatshowshowshapefeaturesaffectstasteperception,likewise,angularityandroundnessinterfereonacidandsweetflavorreceptionwhereflavoursthatareratedassweetertendtobeassociatedwithroundshapes,whilstthoseflavoursthatareratedasmorebitterorsourtendtobeassociatedwithmoreangularshapesinstead(Velasco,Woods,Petit,Cheok,&Spence,2016).Therefore,theresearchaimstocorrelateattributessuchasfreshness,juiciness,solidness,sweetness,acidity,bitterness,astringentandaromaticitywithtomatoesshapebasedontheperceptionof100participants.Theresearchfirstlyidentifiesthreedifferentshapesofthesameclassoftomato,thenitdistinguishesdifferentattributesthatcanberelatedwiththiskindoftomatoinhigherorlowerdegreedependingonitsshapes,lastlyitestimateswhataretheattributesthatcorrelatesbestwiththespecificshapeofthetomato.Finally,theKruskal-Wallistestwasconductedtoexaminethedifferenceofperceptionamongthementionedattributes.Theresultsshownmoresymmetricalcircularshapehasbeenperceivedastheonewithmostrigidness,fibrosity,freshness,andsweetness,ontheotherhand,asymmetricalshapehasbeenassociatedwithacidityandbitterness.Inconclusion,shapecaninfluencetheperceptiononseveralattributesinthesameway,peoplenaturallyassociatetastewithagivenshape.

Keywords

perceptiontomatoshapeTasteattributes

P1_118 Influenceofsymmetry,complexityandangularityinluxuryandaromaatributesonperfumeproducts

CarlosJoséSalgadoRohner1,2,AlejandroSalgadoMontejo1,FranklynJulianRodriguezTovar1,MarcoDavidAlejandroCorreaBarrera1,LauraEstherMantillaMejia11UniversidaddelaSabana,Colombia.2UniversidadNacional,Colombia

Abstract

Atpresent-daywefindmanygapsinhowconsumersperceiveandassociatedifferentstimulusthattheyfindintheenvironment,insomecasesthosearedeliveredbybrandsandproducts.However,wealreadyknowthatvisuallyperceivedroundnessorangularityhaveestablishedvaluesintheperceptionofaroma,sound,textureandflavor.Nevertheless,therearestillmanyvisualcharacteristicsthatwedonotknowhowtheconsumerperceivesandassociates,astheyarethesymmetryandcomplexityofthefigures,likewise,itisnotknownwithcertaintythatvisualstimuliofformareassociatedwithluxury,veryimportantfeaturewhenassessingaproductmonetarilyandforitsquality.Forthatreason,thisstudyaimstorevealifdifferentshapefeaturescanbeassociatedwithluxuryanddiverseperfumeattributes.Toanswerthisfirstlyhasbeen3D-impress5differentperfumebottleswithdifferentvaluesofsymmetry,angularityandcomplexityandthosehasbeentestedwithhandmanipulationtomeasurehowpeopleassociatethatformswithluxury,like,wishofpurchase,perfumesweetness,sourness,bitternessandfeminineormasculine.Wefindthatluxuryhaveastrongassociationwithangularandsymmetricalshapesbutwithlowcomplexity,inotherhandroundandsymmetricalshapesarestronglyassociatedwithsweetaromasandsournesswithangularityinbottles,likewise,participantslikesmoretheangularandsquarebottlesforperfumes.Inconclusionluxurycanbeperceivedindifferentshapedesignandhavestrongerassociationwithsomecharacteristicsthanothers,inthesameway,aromaattributesarerelatedwithshapefeatures.

Keywords

PerceptionsymmetryAngularityLuxuryAroma

P1_119 Whatdozerosmeanindescriptiveanalysis?Aninitiallookatdata

Christine.A.VanDongen1,SaraKleba1,CarlFritz21UniversityofMinnesota,USA.2FritzStatisticalConsulting,USA

Abstract

Muchofthepublishedresearchconcerningdescriptiveanalysisfocusesonthetypeandnumberofpanelists,thetypeand/orleveloftraining,orthestatisticalanalysis.Veryfewpublishedstudiesconsidertheprocessespanelistsusetoperformdescriptiveanalysistasksandtheimpactoftheseprocessesondescriptiveanalysisresults.Tomakeattributeintensityratings,panelistsmust(1)detectthesensation;(2)identifytheattribute;and(3)assignanintensity.IftheprocessstopsatStep1,aratingof“0”isgiven,andthedatasetmeanisreduced;asthefrequencyofzeroratingsincreases,datasetmeansmoveprogressivelyclosertozero.Inthisstudy,zerosweretabulatedforthedatasetsfromthreedifferentdescriptiveanalysispanels.Datasetswerethenanalyzedwithandwithoutthezeros.Reviewofthe“WithZeros”and“WithoutZeros”datasetsshowedthattakingintoaccountthenumberofpanelistswhodonotdetectanattributeindataanalysiscanleadtodifferentconclusionsaboutproducts’sensoryattributes.

Keywords

DescriptiveanalysisDataanalysismethodsDAPanelistsprocessesInterpretingDAResultsEffectsizeindescriptiveanalysis

P1_120 Grittyandslimyandviscous,ohmy!Howvariationsinsemi-solidtexturesaffectsensoryandconsumerresponse

CindyWard,LeighEnderlePlemmonsSensationResearch,USA

Abstract

Textureisimportanttotheoveralllikingoffoodproducts.Consumersaregenerallyabletodifferentiatetexturelikingfromoverallliking.Likingoraversiontotextureiscomplexandcorrelatedtomanyvariables,includingage,dentalhealth,behavior,andotherfactors.Thisresearchmodelstextureeffectsonconsumerlikingofyogurtswhileinvestigatingthecorrelationbetweenconsumerandsensorymeasures.Tenyogurtswereevaluatedwhere5consistedofliquid/solid(Icelandicstyle)blends(including1with0.2%guar)and5yogurtswith“stir-ins”includingapplesauce,hydratedchia,drychia,flaxseed,andgranola.Sampleswereservedblindinarandomizedbalancedordertodescriptiveanalysispanelists(DA)(n=10x2evaluationspersample)andconsumers(n=86).DAdevelopedalexicon(31attributes)thenmeasuredon150ptscales.Consumermeasuresincluded:likingforappearance,overall,flavorandtexture;agreementstatementsonsilky,slippery,slimy,pulpy,gritty,seedy,crunchy,chewyandeasytoeat;andJARonthickness,stir-inamountandparticlesize.DatawereanalyzedbyAnovawithTukey’sHSDat90%forDAandconsumerliking;consumer/DAtermswerelinkedwithPCA;PLSandotherregressionmethodswereutilized.Likingincreasedwithincreasingviscosity(r2=0.77)andstir-inparticlesize(r2=0.78).Well-likedproductswere“easytoeat”(r2=0.91).Productswithstir-inswereeitherJARinthicknessortoothin.Allstir-insweresignificantlylessliked(3.4-4.8)thanthesamesolidsyogurt(6.7)exceptgranola(7.4)whichmaybeduetofamiliarity.Smallparticlesizeswithchewytexturesandsoftpulpytexturesweredisliked.Granolawasmostlikedwithlargeparticlesize,crunchy/chewytexture,andlowtoothstick.Descriptorswereusedsimilarlybetweengroups.However,consumersassociatedthinnesswithslimy/slipperycomparedtoslippery/gummyfromDA.Twomodelsforproductoptimizationweredevelopedfromallattributeandtexturedata.

Keywords

preferencemappingtextureanalysisconsumerandsensorycorrelationsformulationdesignoptimization

P1_121 Understandingextravirginoliveoilflavor:nose-spaceanalysisbyPTR-ToF-MSandrelationwithdynamicsensoryperception

DannyCliceri1,IuliiaKhomenko1,2,EugenioAprea1,FrancoBiasoli1,FlaviaGasperi11FondazioneEdmundMach,Italy.2UniversityofInnsbruck,Austria

Abstract

Theextravirginoliveoil(EVOO)ishighlyappreciatedforitsuniqueflavor.Thereleasekineticsofvolatileorganiccompounds(VOCs)fromEVOOmatrixwithintheoralcavityisacomplexprocessinfluencingtheevolutionofsensoryattributesdetectedbyconsumers.Forthisreason,thenose-space(NS)analysisofVOCsmayunraveltheoralprocessesoccurringduringEVOOtasting.ProtonTransferReaction-MassSpectrometrycoupledtoTime-of-Flight(PTR-ToF-MS)analyzeroffersthepossibilitytofollowthefoodstuffconsumptioninrealtime.PTR-ToF-MSwasalreadysuccessfullyappliedforNSanalysisofapples,cerealbars,andcoffee.Inthepresentcontribution,wereportafeasibilitystudyaimingtoverifytheapplicabilityofNSanalysisforthedescriptionanddiscriminationofEVOOindividuallyandwithrespecttothecombinationofdifferentfoodmatriceswhichrepresenttherealwaysofEVOOconsumption.TwoItalianEVOOsandthreetastingconditionsweretested:pureoil,oilcombinationwithtomatosauceandwithbread.Apanelof8assessors(4femalesand4males)evaluatedthe6productsinduplicate.ThesamplingofNSwascarriedoutbyapplyinganergonomicglassnosepiecetothenostrilsofthejudgesandconnectedtothePTR–ToF–MS8000(IoniconAnalytikGmbH).Theindividualprofilesdifferedinpeakintensityanddurationforseveralmassesdetected.However,itwaspossibletodistinguishthetwotypesofoils.EVOOonbreadshowedhighersignalsintensitiesforallthesubjectswhileaddingtomatosaucedecreasedthevolatilecompoundsreachingthenose.NextstepisthecouplingofNSanalysiswithdynamicsensoryprofilestostudytherelationshipbetweenVOCsreleasedandsensoryperception.TheoptimizedcombinedmethodswillbeappliedtostudydifferentEVOOwithintheproject“VIOLIN”(ProjectAGER2-Rif.2016-0169fundedbyCariploFoundation),aimedtovalorizeandpromotethePDOItalianEVOO.

Keywords

Nose-spaceanalysisFlavorperceptionAromareleaseExtravirginoliveoil

P1_122 Huigansensationintea

DantingYIN1,PikHanChong2,LinyiMo2,JiansheChen21FirmenichAromatics(China)Co.,Ltd.,China.2ZhejiangGongshangUniversity,China

Abstract

Teaisapopularnon-alcoholicbeverageandisthesecondlargestconsumedbeverageafterwater.AccordingtotheChineseNationalStandard,sensoryattributesofteamouthfeelincludeastringency,tenderness,thickness,roundness,freshness,sweetaftertaste(HuiGaninChinese)andothers.Ofallthesesensoryfeatures,HuiGanisprobablyoneofthemostimportantsensationsassociatedwiththepremiumqualityofteaproducts.Itisadelicatesweetsensationperceivedafterteadrinking,lastsinthemouthandthroatandleadstosalivation.DespiteHuiGanisawellperceivedandappreciatedsensoryfeaturebyteaconsumers,nosystematicstudyhasbeenconductedonthesensationmechanismandassessmentofthissensoryattribute.Inthisresearch,weaimedtodevelopastandardsensoryevaluationprotocoltoevaluateHuiGansensationinteabrewsand/orwatersolutions.Altogether30subjectswererecruitedandtrainedforteaHuiGandescriptivetests.AsensoryevaluationmethodforHuiGansensationinteaandsolutionswasestablished,inwhichthereferenceofHuiGansensationwasfirstlyidentifiedanditsintensityvariationwasclearlydefined.ThereliabilityandvalidityofthenewlydevelopedmethodwerethentestedforHuiGandifferentiationindifferenttypesoftea.ThevalidityofthemethodwasfurthertestedinsolutionstoidentifyassociatedcomponentsormoleculesforHuiGansensation.

Keywords

teasweetaftertastehuigansensation

P1_123 Cupdiametermodulatesinstantcoffeepowdersensoryexperiencethroughperceptualandphysico-chemicalinteractions

DavidLabbe1,AndréasRytz1,ValérieLeloup2,AndreaStrube31NestléResearch,Lausanne,Switzerland.2NestléResearch,Orbe,Switzerland.3SAMSensoryandMarketingInternationalGmbH,Germany

Abstract

Beyondtheintrinsicpropertiesofbeverages,theircontainerscanaffectsensoryperception,asitisknownfromstudiesonwinewhereglassshapecanmodifyaromareleaseandperception.Theimpactofcuponcoffeeperceptionhasneverbeenexploredeventhoughcupsize,shapeandcolourlargelyvary.Wefocusedourstudyontheimpactofthediameter(8cmvs.10cm)oftwocylindricalwhitecupsonperceptionofinstantcoffee(thatdoesnotdelivercrema).Rolesofwatervolume(100ml,150ml,200ml,and250ml),powderconcentration(0.8%,1.6%,and2.4%),andcoffeespecies(ArabicaandRobusta)weresystematicallyexploredasvariablespotentiallymodulatingtheeffectofcupdiameteronperceptionleadingto48cups.Cupswerereconstitutedpriortothetastingbytheexperimenterwith80°Cmineralwater.Twelvetrainedpanelistsevaluatedallcupsin6sessionsusingaglossarycoveringcolour,aroma(orthonasalandretronasal),tasteandtextureperception.Weobservedthatthelargercupdiameterdecreasedthearomaintensityforlowvolume(100ml)andlowconcentration(0.8%),butincreaseditforhighvolume(250ml)andhighconcentration(2.4%).Lowvolumeandlowconcentrationalsodecreasedcoffeedarknessbecausethelargerbottomofthecup(thatiswhite)attenuatedtheblackcolouroftheliquid;thismightinducelowerexpectationinaromaintensityandthereforeinfluencedolfactoryperception,evenwithatrainedpanel.Conversely,forthehighvolumeandhighconcentrationcup,largerair-liquidexchangemighthaveincreasedaromareleaseandthereforeperceivedintensity.Theseresultswereobservedinbothcoffeespecies.Ourfindingsdemonstratethatconsideringcupdiameterandcolourisimportantwheninterpretingresultsofsensoryandconsumertests.

Keywords

CoffeeCrossmodalinteractionsExpectationContext

P1_124 Determinantsoftheprocessedfoodsconsumptionwithwarninglabels

Dr.CristianAdasme-Berríos1,LuísAliaga-Ortega1,Dra.BertaSchnettler21UniversidadCatólicadelMaule,Chile.2UniversidaddeLaFrontera,Chile

Abstract

Thehighobesityratesandhighconsumptionofprocessedfoodsrichinsimplecarbohydrates,highconcentrationsofsodiumchloride,saturatedfats,withlowquantityoffiberandwithhigherenergydensitycreatesconcernintheChileanGovernmentforitsadverseeffectsonnutrition,bodycompositionandpopulationhealth.Inthatsense,theGovernmentcreatesapioneernormintheWorld,namedwarninglabels(WL).ThenoveltyoftheWListheblackcolor,size,form(similartostopsignintransport)anddirectmessagesofthelabel“highonsugar/salt/calories/fatforpopulation.TheWLisagovernment-regulationtowardfoodenterprise.However,noscientificevidenceabouttheeffectsoftheselabelsonthefoodbuyers.TheobjectiveoftheresearchistostudytheeffectofWLinthefoodprocessedconsumptionbasedontheTheoryofPlannedBehavior.Asurveywasappliedtoasampleof807interviewees.Astructuralequationmodellingwasusedintheresearch.TheindicatorsofgoodnessoffitwereCMIN/DF=3.0;CFI=0.971;TLI=0.964andRMSEA=0.050.ThemainresultsrevealanegativeattitudetowardbuyingprocessedfoodswithWL,whilethesubjectivenormandperceivedbehavioralcontrolhadpositiveeffectstowardsthepurchaseintensionofprocessedfoods.Inconclusion,theWLasanattributeofcredibilityonthepackageofprocessedfoods,generatesanegativeattitudeintheconsumers;whichhelpstoenhancethepublicpolicyadoptedtoreducetheharmfuleffectsofobesityandoverweightinthepopulation.ACKNOWLEDGEMENTSStudyfinancedbyFondecytiniciacion,projectN°11170495

Keywords

WarningLabelsProcessedfoodsConsumerTPB

P1_125 Consumerriskperceptiontoprocessedfoodswithwarninglabels

Dr.CristianAdasme-Berríos1,LuísAliaga-Ortega1,Dra.BertaSchnettler21UniversidadCatólicadelMaule,Chile.2UniversidaddeLaFrontera,Chile

Abstract

Non-communicablediseasesassociatedwithpooreatinghabits,suchasoverweight,obesity,andhypertension,continuetobeachallengefortheauthoritiesinchargeofhealth.ArecentChileanregulation,calledWarningLabels,seekstopreventandinformthepopulationaboutprocessedfoodsthatexceedthelevelsofcriticalnutrients.Inthiswaythefoodproducingcompaniesareforcedtolabeltheproductsaccordingtothecase,withwarningslabelthatexplicitlyindicatethehighcontentofsugar,saturatedfats,sodium,and/orcaloriespresentinthefood.Inthiscontext,thestudyanalyzestheconsumer'sdecisionmaking,fromtheperspectiveoftheperceivedrisk,whichcanbecausedbythewarninglabelontheprocessedfood.Throughaconveniencesampling,asurveywasappliedto807consumersinthecentralzoneofChilewheretheriskdimensionswereevaluated.Inthefirststageofthemethodologicalstrategy,amodelbasedonexploratoryfactoranalysiswasused,whichrevealedfivedimensionsofrisk(functional,financial,physical,psychological,andsocial).Subsequently,throughamultinomialregressiontheweightingoftheriskfactorsintheconsumptiondecisionwasidentified,controllingwithsociodemographicvariables.Themainresultsshowthatthephysical,psychologicalandfunctionalriskincreasethewillingnessofconsumerstodiscardfoodwithawarninglabel.Inaddition,themalegenderandlowereducationalleveldecreasethewillingnesstodiscardfoodwithawarninglabel.Therefore,wefindevidenceontheeffectoflabelinganditsinfluenceontheconsumerfoodchoice.Thisconclusionallowsthoseinchargeoftheelaborationofpublicpoliciestokeepinmindtheroleofthesemeasuresandtheirimplicationsinthefieldofhealth.ACKNOWLEDGEMENTSStudyfinancedbyFondecytiniciacion,projectN°11170495

Keywords

WarninglabelsRiskperceptionProcessedfoodsConsumer

P1_126 FoodNeophobia:Countriesanddemographics

EdgarChambersV,EdgarChambersIVKansasStateUniversity,USA

Abstract

Technologicaladvanceshaveallowedpeoplefromdifferentculturesandeconomicincomestohavegreateraccesstofoodthatoncewasoutofseasonoroutsideofculturalboundaries.Thischangehasledtoanincreasedpotentialforpeoplearoundtheworldtoencounterdifferentfoodsandexperiencefoodneophobia.Whileskepticismofnewfoodshadanevolutionarybenefitinthepast,thisdangertypicallyisnolongerpresentfornewfoodspeoplefindinfoodmarkets.Beingfoodneophobiclimitsthevarietyoffoodsoneconsumesandcancompromisenutritionandincreasetherelianceonfortifiedfoodsand/ormultivitamins.AninternationalsurveyusingthePliner/Hobdenneophobiascaleconductedwith8,190consumersacross13countries(USA,Mexico,Peru,Brazil,SouthAfrica,Spain,UK,Russia,China,India,Japan,Thailand,andAustralia)wasanalyzedusingdescriptivestatisticsandanalysisofvariance.The“global”averageneophobiascorewas34.5.Wefoundthatpeopleincountrieswithahighdegreeofculturalinsularitywerethemostlikelytoexperienceneophobia.Japanhadthehighestmeanscoreat38.3%,10%abovethe“global”average,whileMexicohadthelowestmeanscoreat32.2,7%lowerthanthe“global”average.Thoseconsumersovertheageof55ineverycountryweremorelikelytoexpressneophobictendencies.Respondentswithacollegedegreewerelessneophobicinallbuttwocountries(RussiaandMexico)comparedtothosewhohadonlycompletedhighschool.Thisstudygivesusabetterunderstandingoffoodneophobiabylookingatthedemographicdistributionsandmodulatorsoffoodneophobia.

Keywords

FoodNeophobiaNeophobicFear

P1_127 Impactofsucrosereplacementonthearomaprofileandflavourperceptionofspongecakes

EmerGarvey1,2,EimearGallagher1,MauriceGO'Sullivan2,JosephPKerry2,KieranNKilcawley11Teagasc,Ireland.2UniversityCollegeCork,Ireland

Abstract

Reformationoftraditionalsucroseladenfoodcommoditieshasbecomeanimperativepriorityforfoodmanufacturersglobally.Therisingprevalenceofchronicdiseasesrelatedtodiet,suchasobesityandtypeIIdiabetes,hasplacedresponsibilityonpolicymakerstointroducemechanismsoftacklingthisepidemic.Bakedconfectioneryproducts(cakes,muffins,biscuitsetc.)areconsumedbyallpopulationsduetotheirdesirableorganolepticproperties,whichisaconcernduetothelargevolumeofrefinedsugarpresentintheseproducts.Hence,reformulationthroughsucrosereduction/replacementoftheseproductsisofmajorinterest.However,previousstudiesdemonstrateadeclineinsensoryqualityofsucrosereduced/replacedbakedconfectionery,witharomaandflavourattributesfrequentlyscoringsignificantlyloweronhedonicscales,comparedtotraditionalformulas.Itisdifficulttofullycomprehendhowaromadirectlyinfluencessensoryperceptioninrelationtochangesintherawmaterialsunlessthevolatilecompoundsresponsibleforaromaareinterpreted.Gaschromatography-olfactometryisavaluabletechniquetocharacteriseodouractivecompoundsinafoodmatrix,andtheirodouractivitythreshold,whichcanhelpelucidatewhatisinfluencingthedeclineinsensoryquality,particularlyaroma.Tounderstandwhyamodulationinkeycharacteraromaandflavourattributestakesplace,thisstudywasundertakentounderstandtheimpactofsucrosereplacementonthearomaprofileandflavourperceptionofsucrosereduced/replacedspongecakes.Volatileanalysisbyhead-spacesolid-phasemicoextraction(HS-SPME),rapidsensorymethodsandgaschromatography-olfactometrywereusedtoexplorethedifferencesinthearomaandflavourprofilesofsixsamplespongecakes-control,70%sucrose,wheyproteinpermeate,applepomace,polydextroseandoligofructose.

Keywords

AromaGC-OBakerySucroseReduction

P1_128 LeatherheadFoodResearch’sConsumerPerceptionIndex:Arefoodandbeverageproductsdelightingus?

EmmaGubischLeatherheadFoodResearch,UnitedKingdom

Abstract

Howdoconsumersratethecurrentfoodandbeverageproductsavailabletothem?Dotheymeettheirneedsandwants?Whereisthereroomforimprovement?Leatherhead’sConsumerPerceptionIndexshowshowconsumersintheUK,USA,France,ChinaandBrazilratetheproductsavailabletothemacrosssafety,price,marketing,nutritionandethicsstandards.Whiletheoverarchingindexscoreservesinmanywaysasanendorsementoftheproductswhicharecurrentlyavailableonthemarket,ourindexshowstherearesomeareasforimprovement.With79%ofproductsonaveragejudgedsafeforconsumption,itisclearthatfoodsafetyscarescanseriouslydentconsumerconfidence.Leatherhead’sindexalsoputsamarkinthesandregardingconsumerperceptionofproductpricingandtheethicalpositioningandmarketingcredentialsofproducts–Leatherheadbelievesthisrepresentsacallfromconsumersformoretransparentmessagesabouttheirproductsandanopportunityfortheindustrytoenterintoamoreopenconversationwithkeyopinionformersaboutthecostandthepracticalitiesofmanufacturingproducts.Fromthefocusonconsumersolutionstoco-creationpossibilities,LeatherheadwillalsopresentguidingprinciplesemergingfromLeatherhead’sresearchtohelpcompaniesdevelopproductswhicharearealmatchwithconsumerdesires.

Keywords

consumerperceptionindexinternationalconsumerresearchproductopportunitiesLeatherhead

P1_129 Theimpactofphenotypicvariationonlikingandemotionalresponsetosweetenedmilkteabeverages

GabrieleKavaliauskaite,AmyTaylor,BethanyWise,RebeccaFord,QianYangUniversityofNottingham,UnitedKingdom

Abstract

Positivehedonicresponsetosweetstimuliisinnate,however,notallindividualspreferthesamelevelofsweetnessintheirfoodsandbeverages.PreviousresearchhasshownthatbasedonhedonicresponsestoarangeofsucrosesolutionsconsumerscanbeclassifiedasSweetLikers(SL)iftheirlikingratingsincreasewithincreasingsucroseconcentration,andSweetDislikers(SD)iftheirlikingdeclinesassweetnessincreases.DespiteincreasinginterestinSweetLikingStatus(SLS)phenotype,theeffectofSLSonemotionalresponsetosweetfoodsandbeveragesislessunderstood.Inordertoaddressthisissue,thepresentstudyaimedtoinvestigatetheimpactofSLSonemotionalresponseandacceptanceofmilkteabeveragesvaryinginsweetnessandfatcontent.50naïvesubjectsattendedtwotastingsessionsheldonseparatedays.Onvisit1,participantswerescreenedfortheirSLSPhenotypeusingfivesucrosesolutionsandratedlikingforeachsolutionontheLabelledAffectiveMagnitudeScale(LAM).Onvisit2,subjectswereinvitedtotastemilkteabeveragesamplesandratedthemforsweetnessintensityusingthegeneralLabelledMagnitudeScale,liking(LAM),andemotionalresponse(EsSense25).AgglomerativeHierarchicalClustering(AHC)oflikingdataforsucrosesolutionswasusedtoclassifySLSphenotype.TheimpactofSLSonperceivedintensityandemotionalresponsetosweetnesswasanalysedbyANOVA.TheimpactofSLSphenotype,likingandemotionalresponsetomilkteaproductofvaryingfatcontentwillbepresented.

Keywords

SweetLikingStatusPhenotypeIndividualdifferencesEmotionalresponse

P1_130 InvestigatingthetypicityofSolariswinesinSweden:sensorialandchemicalapproach.

GonzaloGarrido-Bañuelos1,JordiBallester2,Lisa-MariaOberrauter1,AstridBuica3,MihaelaMihnea11RISEResearchInstitutesofSweden,Sweden.2UniversitéBourgogne–Franche-Comté,France.3StellenboschUniversity,SouthAfrica

Abstract

Besidemanynegativeeffects,climatechangeisleadingtoarevolutionintheinternationalwinemarket.Swedenisjustanexampleofanumerouslistofupcomingcountries,predominantlyrepresentedbytheproductionofwhitewines,wherethewineindustryhasexponentiallygrowninthelastdecade.InSweden,Solarisisthemostrepresentativegrapecultivarofthelocalmarket.However,theunderstandingofSolaristypicityanditssensoryspaceremainsunclear.

ThefirstobjectiveofthestudywastoassesstheperceptionofSolaristypicitybyagroupofseventeenexperts(mostlySwedishwineproducers).Asasecondobjective,thestudyintendedtocharacterisetheSolarissensoryspace.Therefore,atotaloftwelvewines,integratingfiveSwedishSolariswinesandsevenotherwhitewinesfromdifferentgrapecultivarsandorigin,wereblindlyevaluated.Typicityandqualityofthetwelvewineswereratedonalinearscale(0-100).Additionally,thearomaandtasteandmouth-feelofthewineswerecharacterisedwithaCheck-All-That-Apply(CATA)exercise.

NosignificantdifferenceswerefoundforSolariswinetypicity.Thewineselectionmayhaveinfluencedtheresults,butthesefindingsmayalsoindicatetheabsenceofacommonperceptionofwhatatypicalSwedishSolariswineshouldsmellandtastelike.However,Solariswinesweregenerallyperceivedasthelowerqualitywines.TheCATAresultsshowedalowerfrequencyofcitationofthefruitydescriptorsforSolariswines,whichweremostlydescribedasherbaceous,oaky/toasty,astringent,sourandsalty.Thecorrespondingclusteranalysesrevealedthreegroups,showingtwodifferentpossiblewinestylesforSwedishSolariswines.Thiolanalysiswillbeperformedtoinvestigateapossiblecorrelationwiththedescribedsensoryresults.

Keywords

Solaristypicitysensorythiols

P1_131 Dietaryvolatilecompoundsinfluencingthesensorypropertiesofbovinemilk

HollyClarke1,2,CarolGriffin1,DilipRai1,MauriceO'Sullivan2,JosephKerry2,KieranKilcawley11TeagascFoodResearchCentre,Ireland.2UniversityCollegeCork,Ireland

Abstract

Thevolatileprofileandsensoryperceptionofmilkproducedfromcowsmaintainedon3feedingsystems(grass[GRS],grass/clover[CLV],andtotalmixedration[TMR])wereassessed.Previousstudieshavehighlightedthatterpenesandcarotenoidsfromdietcanpotentiallyimpactmilkflavourdirectlyasaromaticcompoundsorindirectlyasprecursorstoothervolatilearomaticcompounds.Rawmilkwascollectedfrom3differentspring-calvingherdsbasedattheTeagascMooreparkdairyfarm.Volatileanalysisofthemilkwasundertakenusingheadspacesolid-phasemicroextraction(HS-SPME)gaschromatographymass-spectrometry(GCMS).Ultra-High-Performance-Liquid-Chromatography(UHPLC)MSMSwasusedtoidentifyisoflavonesinmilkandfeedsamples.Afulldescriptivesensoryanalyseswasundertakenusingatrainedpanel(n=7)with26selectedattributes(flavour,aroma&visual).‘Creaminess’,‘colour’and‘hay-likeflavour’werefoundtobesignificantlydifferentbasedonfeedingsystem.Significantdifferenceswerealsoobservedinthevolatileprofileofthemilks.CloverfeedsamplescontainedhigherlevelsofBiochaninAandFormononetin,thelatterofwhichisknowntobemetabolisedtop-cresol(animportantvolatileinproductsproducedfromgrass)intherumen.Isoflavonesidentifiedinmilksamplesarearesultofdirecttransferfromfeed.

Keywords

BovinemilkSensoryVolatileorganiccompoundsIsoflavones

P1_132 Abittertasteinthemouth:Theroleof6-n-propylthiouraciltasterstatusandsexinfooddisgustsensitivity

JeanineAmmann,ChristinaHartmann,MichaelSiegristETHZurich,Switzerland

Abstract

Ithasbeenarguedthatbitternessperceptionnotonlyprovokesdistastebutalsofunctionsasawarningsignalbecausenumeroustoxinshavebeenassociatedwithabittertaste.Duetotheproposedfunctionofdisgustasanemotionalrejectionofsomethingpotentiallycontagiousordistasteful,aconnectiontobittertasteperceptionseemsreasonable.However,solidsupportforarelationshipbetweenbittertasteperceptionanddisgustsensitivityisstillmissing.Atthesametime,disgustsensitivityisknowntobeinfluencedbyanindividuals’sex.Therefore,thepurposeofthepresentstudywastoinvestigatetherelationshipbetweenperceivedbitterness,fooddisgustsensitivity,andsex.Participants(N=119,61females)completedthe8-itemshortversionoftheFoodDisgustScale(FDSshort)andaone-solution6-n-propylthiouracil(PROP)tastertest.Basedonthistest,participantswerecategorizedasPROPnon-tasters,medium-tasters,orsupertasters.Atwo-wayanalysisofvarianceofbetween-subjectfactors,sex(femalesandmales)andPROPtasterstatus(non-tasters,medium-tastersandsupertasters),wasconductedwithfooddisgustsensitivityasthedependentvariable.ThisrevealedasignificantinteractioneffectofsexandPROPtasterstatusonfooddisgustsensitivity.WefoundapositiveassociationbetweenfooddisgustsensitivityandtheoralsensationofbitternessinresponsetoPROPinmalesbutnotinfemales.Withthis,ourstudyaddedtotheavailableevidenceonsexdifferencesinfooddisgustsensitivityandPROPtastesensitivity.

Keywords

sensoryfooddisgustperceptionPROPbittertaste

P1_133 Theinfluenceofpersonalcharacteristicsonsensoryanalysis

FredericaSilva1,MariaManuelGil1,AnaDuarte1,SóniaBarroso1,RuiGanhão2,SusanaMendes21MARE,Portugal.2MARE,Portugal

Abstract

Inanincreasinglycompetitiveworld,thedevelopmentofinnovativeproductsisthekeytothesuccessofindustries.Inthefoodsector,thereisagreatincentivetocreatenewexperiencesandtoawakennewemotionsthatleadtothedifferentiationoffoodproductsand,consequently,stimulatetheirpurchase.Moreover,knowledgeabouttheprocessofindividualchoicesandbehaviourisofmajorimportancetothefoodindustriesandleadsmorecompaniesaroundtheworldtoexplorethesensorystimulusofthesurroundingenvironment.Thus,theuseofsensoryanalysisisaveryimportanttool.Ouraimwastocreateapanelofsemi-trainedassessors,the“SensoMarES”,abletomeasure,analyseandinterpretthereactionstothecharacteristicsoffishspecies,supportingthedevelopmentofnewfish-basedfoodproducts.Assessors’recruitmentwascarriedoutconsideringthefollowingfactors:goodhealth,non-aversiontoproducts,ability,availability,interestandmotivation.Therecruitedassessorswerethenevaluatedtodeterminetheirsensoryacuityindiscriminatingthedifferencesbetweenstimuli(pairingtest).Intheselectionprocess,aprincipalcomponentsanalysiswasperformedtoverifytheexistence(ornot)ofanassessorpatternthatcouldbepreponderanttodelineateitsprofile/behaviourduringthesensorytests.Resultsshowednorelevantpatternregardingtotheflavour.However,concerningthearomathereisastatisticallysignificantoppositioninthebehaviourbetweenmenandwomen.Moreover,candidateswhohadmorethantwoadjacenterrorsinthevisiontest(colour)orexhibitedsymptomsofcolourblindnessintheIshiharatestandlessthan80%ofthemaximumscoreinthematchingtestswererejected.Thus,apanelof32assessors–“SensoMarES”-wasformedfromaninitialrecruitmentof40people.

Keywords

FishcharacterisationInnovativeproductsSensorystimulusSemi-trainedassessors

P1_134 Theeffectoffoundationcolouronmake-upperformancesonAsianskin

NanamiMizutaniL’OréalResearchandInnovation,Japan

Abstract

Make-upfoundationsofferawidevarietyofcolourshadestofulfilconsumerneeds.However,testingallthecoloursistimeconsuming.Tounderstandhowcolourshadeinfluencethemake-upperformanceisanimportantsteptounderstandfoundationproductlines,andtoreducedevelopmenttimeandcost.

Therefore,thisstudyaimedatidentifyingtheeffectoffoundationcolouronmake-upresultperformance,throughanAsiandescriptivepanel.Alldescriptivepanelists’skincoloursanddarkspotsweresimilarandrepresentativeofJapanesewomen.Formake-upperformance,thecoverageofdarkspotswaschosenasthemostimportantattributeforfoundations.

Inthisstudy,8differentcoloursofliquidfoundationsweretested.ThesetestedcolourincludedbothJapaneseandChinesestandardcolours,withdifferentlightnessesandhues.Standardamountofproductwasappliedontothefacesofthepanelanddarkspotcoveragewasevaluatedbyanexpertpanel,usingasamegradingscale.

Asaresult,thelightnessofthecolourinfluencedtheperceptionofthespotcoverageperceptionwhereashuehadlittleeffect.Thisconclusionsuggestedusthatacarefullookatcolourlightnessoffoundationisimportanttodevelopdifferentproductcolourshadeandbetterunderstandconsumertestresult.

Keywords

cosmeticsdescriptivepanelproductcolourliquidfoundation

P1_135 HairDamage-AintegratedwaytoevaluatedamageforBrazilianconsumers

FabianaSantos,NathaliaOliveira,AlessandroSantos,MarinaOLIVEIRA,CarinaCORREAL’OréalResearchandInnovation,Brazil

Abstract

TheHairCareBraziliancosmeticmarketislargeandmostlyfocusonproductsfordamagedhairs.Brazilianconsumersareparticularlykeentheirhair,i.e.expertsinmanyprocedurestoachievethefinalresulttheydesireontheirhairs.Thisprojectaimedatadeepdiveonwhatdamagemeanstoconsumersinordertodeliveramorepredictivewaytocontributetothedevelopmentoftheinnovationprocess,comprehendingthedifferentsciencesofevaluationinahybridapproach.

Astudywasconductedtocorrelatedatacomingfromconsumerevaluation,sensory/expertsmethodologyandinstrumentalmeasurementsinordertoanswerthehypothesesondamage,whichare:pleasedescribethedifferenthypothesis.Thestudymentionedwasconductedwith78Brazilianwomen,wheretressescollectionwasalsoconsidered.Withtheinformationaboveitwaspossibleto:

Buildknowledgeofhairdamageonconsumers’pointofviewCorrelationconsumer,expertandinstrumentaldata(whichones?)Generateknowledgetosupportinnovationdevelopmentsinanintegratedway,puttingconsumersinthecenterBemorepredicting,impactinginamorerapidwaytogototheMarketandusinglessresources

Withthisproject,theteamlearneddeeplyonhowconsumersevaluatedamage.Oneofthemainlearningsisthatdamagecanbetoseveralaspects,butnotsodirectlyortechnicallyasweexpected.Theworknowwillbefocusedonthechangeofmindset,andtoworkinmethodsinordertobemorepredictive.

Keywords

sensorycosmeticcorrelationinstrumentaldata

P1_136 Fastscreening–Humidityaccelerationforfrizzcontrolevaluation

RositaGonzalez,FabianaSantos,AlessandroSantos,LeilaAlves,MicheleGuilherme,DaianeMercurioL’OréalResearchandInnovation,Brazil

Abstract

Duringproductinnovationprocessincosmeticresearch,theformulationscreeningisacrucialsteptodefineandoptimizethefurtherstagesoftheproject.Combinedwiththat,theBrazilianmarketisverydynamicandthecompaniesmustacceleratetheirprocesstoanswerrapidlytothedemand.Amongthesecategories,theHairCare/StylinginBrazilismuchconcernedbytheneedoffrizzcontrol,giventhehighhumiditylevelpresentinthecountry.Focusingonthis,itproposesanewevaluationmethodologyundercontrolledconditionsandclosertotherealityofconsumers.

ThroughtheusageofHammamequipment(sauna)itispossibletosimulateahighhumidityenvironmentandalwaysusethesameconditionduringthetests.Besides,itisafasterapproachsince2hinHammamrepresent6hinexternalenvironment.Tocontrolthescreening,theformulaundertestisalwaysappliedvsareference,allowingtocarryoutotheranalysisandtoaddnewdevelopedformulas,fixingalwaysthesamereference.Thetestprotocolconsistsin:-recruitingvolunteerwithveryfrizzyhairs;-applytheproductintheindicatedprotocolvsreference(halfheadtest);-volunteerstaysintheHammamfor2hinaconditionof65%RH37°C(reproductionofthehighhumidityconditionduring6hinanexternalenvironment);-sensory/expertevaluation,tocheckwhichformulahadgreatercontroloffrizz.Usingthismethodology,itispossibletoachieveascreeningofformulaeinafasterwayundercontrolledconditions,withthesamehumidityatanytimeorplaceandusingaconsumercentricapplicationprotocol.

Keywords

cosmeticexperthaircarehammam

P1_137 AnewSweetnessIndexmethodtomeasureconsumerperceptionofsweetnessinbeverages

AaronWoody,RuiXiong,IrisJung,IsabelleLesschaeveTheCoca-ColaCompany,USA

Abstract

AwellacceptedmeasureofsweetnessisDegreesBrix,ananalyticalmeasureofsugarcontentinanaqueoussolution(1DoBrix=100gsucrose/100gwater).Inthesensoryfield,descriptiveanalysismethodsareusedtomeasureperceivedsweetnessintensity.Theanalyticalandsensorymeasuresarevaluabletofoodtechnologistshowevermaynottranslatewellintoconsumerperceivedsweetness.Previousresearchhasshownthatconsumerslikedifferentlevelsofsweetnessandthatsweetnessratedbynaïveconsumerstendtobecorrelatedtotheirlikingscoresandnotalwaystothesweetnessintensityperceivedbyatraineddescriptivepanel.Theproposedtestdesigncombineda2-alternativeforcedchoicetestcomparing2samplesandamagnitudeofdifferencemeasuringperceivedsweetnessonanunstructuredlinescale.The2-forcedchoicedataprovidestheperceiveddistanceinsweetnessbetween2samplesandisexpressedbyd’;themagnitudescalingprovidesadistanceinsweetnessbetweenthe2samplesexpressedbyaratioorsweetnessindex.Twoexperimentswereconducted.Inthefirstexperiment,17beverageswerecomparedtoonecontrolsamplewithknownsucrosecontentinanincompleteblockdesign,eachofthe1133consumersassessing4pairs(4pairs/consumer).Thesecondexperimentcompared21possiblepaircombinationsof6beverageswith2307consumers(3pairs/consumer)toconfirmthefirstexperimentalresultsandpredictions.Resultsshowedthattheperceivedsensorydifference(d’)andtheSweetnessIndexwerehighlycorrelatedwithR2of0.98forbothexperiments,implyingtheSweetnessIndexisasgoodasd’tomeasureconsumerperceptionofsweetness.TheSweetnessIndexisalsoeasytocommunicatetoanon-technicalaudienceandtocompareconsumersweetnessperceptionacrossbeveragesinpercentratio.TheproposedSweetnessIndexisthereforeapromisingmethodtomeasureconsumerperceivedsweetnessandguidebeveragedevelopment.

Keywords

SweetnessIndexConsumerPerceivedSweetnessd'SensoryDifferenceBeverage

P1_138 Bestofbothworlds:differingapproachestoquantitative-qualitativehybridconsumertestingwithbeverages

I-MinTsai1,KimLaPlante2,AdamWeimer21TheCoca-ColaCompany,USA.2SpencerResearch,Inc.,USA

Abstract

Combiningqualitativeandquantitativemethodologiesforconsumertestingprovidesthebestofbothworlds;thestatisticalpowerofquantitativemethodsandthecoloranddepthofqualitative.Here,wedescribetwoapproachestoQuantitative-QualitativeHybridbeveragetestingwithconsumers.Inthesecomparativestudies,thepurposeofthequantitativecomponentwastoidentifythetop-performingproductwhilethequalitativecomponentallowedforin-depthconsumerinputtoprovidemoreactionableinsightstooptimizetheproductsandansweradditionalbusinessquestions.ThefirststudyutilizedaHomeUseTest(HUT)withfollow-uponlinefocusgroups,whereasthesecondstudyutilizedaCentralLocationTest(CLT)within-personexitgroups.Quantitatively,HUTsarebestsuitedforasmallsampleset(1or2products)thatareinthelaststageofdevelopmentorcurrentlyin-market,andprovidesdatathatreflectshowconsumerswouldnormallyusetheproduct.CLTs,ontheotherhand,enabletightproductcontroltoisolatethevariablesofinterestandallowforalargernumberofsamplestobeevaluated.Thequantitativemethodplayedaroleintheselectionoftheaccompanyingqualitativemethodasconventional,in-personfocusgroupsposemoredifficultyandexpensewithaHUTascomparedwithaCLT.Wefoundthatkeybenefitsfortheonlinequalitativemethodincludeanationallyrepresentativeconsumersampleineachgroup,a“lookinside”consumers’homes,amorerelaxedhomeenvironment,costandtimesavingsversusconductingin-persongroupsineachmarket,andbroadviewingcapabilitiesforacross-functionalteam.Keybenefitsforthein-personqualitativeexitgroupsincludecompletecontrolovertheproductandtestingenvironmentalongwithsuperiorgroupconversationaldynamics.

Keywords

QuantitativeQualitativeVirtualFocusGroups

P1_139 AssessmentofodorevokedemotionsusingtheEmojiGrid

AlexanderToet1,SophiaEijsman1,2,YingxuanLiu1,2,StellaDonker2,DaisukeKaneko3,Anne-MarieBrouwer1,JanB.F.vanErp1,41TNOHumanFactors,Netherlands.2UtrechtUniversity,Netherlands.3KikkomanEuropeR&DLaboratoryB.V.,Netherlands.4UniversityofTwente,Netherlands

Abstract

WerecentlyintroducedtheEmojiGridasanintuitivegraphicalself-reporttooltomeasurefood-evokedvalenceandarousal.TheEmojiGridisaCartesiangrid,labeledwithfacialicons(emoji)expressingdifferentdegreesofvalenceandarousal.Thelackofverballabelsmakesitavaluable,language-independenttoolforcross-culturalresearch.Userscanefficientlyreporttheirsubjectiveratingsofbothvalenceandarousalwithasingleclickonthelocationofthegridthatbestrepresentstheiraffectivestateafterperceivingastimulus.TheEmojiGridhaspreviouslybeenvalidatedfortheassessmentofemotionsevokedbyfoodimages.InthisstudywevalidatedtheEmojiGridfortheaffectiveappraisalofodors.Observers(N=56,24males,meanage=24.3±4.6)smelled40randomlypresentedodors(27foodand13non-foodsmells),rangingfromveryunpleasantandarousing(e.g.,feces,fish),viapleasantandcalming(e.g.,clove,cinnamon),toverypleasantandstimulating(e.g.,peach,caramel).Theodorsamplesconsistedoffeltpens,withtipsthatwereimpregnatedwith4mLoffluidodorantsubstance.Eachpenwaspresentedonce,forabout5secondsat2cmbelowbothnostrils.Theparticipantssniffedfollowingaverbalcommand.Immediatelyaftersniffingthepenwasremoved,andparticipantsweregivenatleast30stosmellfreshair.TheparticipantsreportedtheiraffectiveappraisalofeachodorusingtheEmojiGrid.Theresultingmeanvalenceandarousalratingscloselyagreewiththosefrompreviousstudiesintheliteraturethatwereobtainedwithalternativeratingtools.Inaddition,wefindthattheEmojiGridyieldsthetypicaluniversalU-shapedrelationbetweenmeanvalenceandarousalthatiscommonlyobservedforawiderangeofaffectivesensory(visual,auditory,tactile,gustatory)stimuli.WeconcludethattheEmojiGridisalsoavalidaffectiveself-reporttoolfortheassessmentofodorevokedemotions.

Keywords

olfactoryperceptionsmellsvalencearousalemotions

P1_140 Fromtextualanalysistosentimentanalysis

AlexianeLuc1,2,SebastienLê2,MathildePhilippe11Strategir,France.2AgrocampusOuest,France

Abstract

Today,inaproductdevelopmentcontext,it’snecessarytogetascloseaspossibletoconsumersandtointegratethemcentrallyintothisprocess.Manymethodsaredevelopedinordertoaccuratelycollectconsumers’opinionaboutaproduct,thushighlightingitsimprovementkeys.Inpractice,twotypesofdataareoftencollected:dataresultingfromfreecomments,whichlettheconsumerexpresshimselfwithoutanyconstraints,anddataresultingfromCATA-typemethods,whichinvitetheconsumertochoosewithinalistofemotionsoremoticonsthosethatbestdefinetheproduct,accordingtohim.However,traditionaltextualanalysisstrategiesonthesedataaren’toperationalinanR&Dcontext.Indeed,it’shardtohighlightproductimprovementkeysfromfreecomments,andCATA-typemethodsappeartoorestrictivetowardstheconsumer.Inthiscontext,anewstrategywhichaimsto“combine”thesetwotypesofmethodswasdevelopedtwoyearsago:the“FreeJARProfiling”.WenoticedthattheFreeJARdataanalysisusingtraditionaltextualanalysisstrategiesprovidesarealadded-valuecomparedtotraditionaldataanalysis:ithighlightsproductimprovementkeys.However,thesetraditionaltextualanalysisstrategiesarestilltime-consumingandoff-putting,withoutprovidinganyclient-friendlyoutputs.ThankstothetypeoftheFreeJARdata,combiningJARscaleasawordvalency,andsensorydescriptorsasproductimprovementkeys,itseemsrelevanttousesentimentanalysisonthesedata.Thisstrategyallowstoobtainaquantitativescorewhichrepresentsthefeelingexpressedbyaconsumeraboutaproduct.Fromadataunderstandingpointofview,textualanalysishasalreadyshownitslimitswhilesentimentanalysis,duetothequantitativenatureofthe“sentimentscore”,makesitpossibletochecktheinternaldataquality,whileprovidinganergonomicandintuitivegraphicalrepresentationoftheresults:the“SentimentMapping”.

Keywords

TextualanalysisSentimentanalysisSentimentscore

P1_141 Overcomingseasonalincongruencyinproducttesting

KseniaBrateshko,AnnaTaranayn,AliaDyakonovaPEPSICO,RussianFederation

Abstract

Thequalityoftheproduct,includingintensityoforganolepticcharacteristicsandmarketingdetails-mayhaveapowerfulimpactonoverallliking,howeverlittleinformationcanbefoundabouttheseasonalityeffectonconsumerperception.Theimpactofseasonbecomesespeciallyrelevantwhenproductdevelopmentcyclesdonotmatchupwithaconsumerpreferredconsumptionseason.Forexample,developersmayneedtooptimizeanewcoffeeinthesummerforawintertimelaunchoroptimizeacarbonatedsoftdrinkinthewinterforasummertimelaunch.

Thisresearchevaluatesifandhow1)Seasonalityimpactsratingsoverall2)Contextviamoodboardsorvirtualrealitycanovercomeseasonalincongruency.

Eighthundredconsumersevaluatedorangejuicemonadically(4oC)inacentrallocationunderfourconditions(n=200):“Realsummer”(control)and3testcellsinwintertime:“NoContext”,“Summer–MoodBoard”and“VRSummer.Withineachcondition,across‐overdesignwasapplied,andconsumersevaluatedthejuiceforoverallliking(9-pt)andsensorycharacteristics(5-ptJAR).

Wehypothesizedthatratingswouldbehigherwhenproduct&seasonwerecongruent;hence,itisexpectedthat“RealSummer”partwillcomewithhigherscoresandthelargerdropofoverallwillbeobservedforwinterpart.Inparallelwiththatanticipatedscenariodiscriminationbetweenratingswouldnotbesignificantbetween“VRSummer”and“Summer–MoodBoard”

Aswell,mainhypothesislayinareaofproductguidance,especiallysweetness,as“summer”productstendtobelesssweetvs“Winter”ones,thusweexpectJARandPenaltyscores,reformulationsrecommendationstodiffer.

Assynchronizingtheproductdevelopmentcyclewithconsumptionseasonsisbeyondthecontrolofmostsensoryscientists,data-basedrecommendationsonhowbesttoovercomeseasonalincongruencyinproducttestingwillbediscussed,tofindenvironmentmostpredictingproductacceptanceasintargetedconsumptionoccasion.

Keywords

overcomingseasonalincongruencytheimpactofseasonmoodboardsorvirtualreality

P1_142 Exploringwhichdesignofconsumerresearchquestionnairecompletionismorereliable:interviewadministratedversusself-completion

AlexandraZhukova1,TatyanaKapitonova1,KseniaBrateshko1,AlenaKiseleva2,AliaDyakonova11PepsiCo,RussianFederation.2Ipsos,RussianFederation

Abstract

Oneofthemostcommondesignforquantitativeconsumerresearchistocollectconsumerresponsestoanumberofquestionsinquestionnaire.Itwasobservedthatinterviewer-administeredresearchmighthavefollowingdisadvantages:

Respondentsarenotreallyhonestandafraidofoffendinginterviewerwithlowscores;Respondentsmightanswerinahurry,tryingnottokeepinterviewerwaiting;Interviewercanhaveeffectontheresponses(duetopersonalcharacteristics,e.g.age,class,sex,race).

Theassumptionisthatself-completionscorescanyielddifferent,moretruthfulscores.Hence,nottolosecomparabilitywithdatagatheredviainterviewers,thisresearchwasinitiated.Inthispresentation,researcherswillpresentacasestudyforothersconsideringthemovefrominterviewer-ledtoself-administeredconsumerresearch.Theresearchwasprovidedbasedonjuices,5fields:interview-administratedandself-completioninparallel,completedesign,blindtests,consumersamplesizen=825consumers,location–Moscow.TheresultsofstudyshowedthatOverallLikingmeannormsforintervieweradministratedcanalsobeappliedforself-completion.However,respondentswereobservedtobemorecriticalaboutproductprofilesonJustAboutRightquestionsinself-completionapproach,soitisrecommendedthatthresholdnormsforJARbedecreased.Five-pointscalesrequireadditionalconsiderationdependingonyourpreferredmetric,meanortoptwobox,astheresultsweremorecomplexthanOLandJAR.Asaresult,wecandescribesomeprosandconsforself-completionmethod,suchas:nointerviewerispresenttoinjectbias,costreduction,respondentsanswerattheirconvenience,ismorecriticalinevaluatingtheproductandcanberecommendedforconsumerresearchasaprimarydesign.Inpresentedworkwedescribehowwemadetransitionwhilemaintainingconfidenceintheresultsbyself-completion.ApproachestestedinthestudycanbeextrapolatedtootherCPGcompaniesastheytransitiontoself-completionresearch.

Keywords

interviewadministratedversusself-completionquestionnairecompletion

P1_143 Letconsumersleadtheway-Guidingcohesiveproduct,packandcommunicationsdevelopmentbyunderstandingeachsensorytouchpointintheconsumerproductusagejourney

AliceBarker,CarolineWithersMMRResearchWorldwide,UnitedKingdom

Abstract

Withthecontinuingriseofprivatelabel,brandequitiesareconstantlyundererosionandrisklosingtheirpointofdifferenceintheeyesofconsumers.Tostandoutfromthecompetition,aproductmusthaveastrongpositioningstory,toldconsistentlythrougheveryelementofthebrand,pack,communicationsandproductexecution.

InNPD,researchtypicallyfocusesonseparateelementssuchasproductorpackperformanceoronobservationalresearch.Theseapproachesprovidelimitedinsightonhowconsumersactuallyengagewithproductsatmultipletouchpointsacrosspack,communicationsandproduct,andofwhatdrivesbrandequitiesateachstage.

Thiscasestudywillshowhowanovelsensory-drivenqualitativeapproachdeliveredmuchdeeperinsightfromconsumers,usingsensory-ledIDIsateverytouchpointoftheusagejourney,andhowtheresultshelpedguideaglobalclienttocreateanauthenticallypremiumdriedpastaoffering.

n=8consumers(4males,4females,25-55yearsold),screenedontheirsensoryacuity,tookpartinasensory-ledIDIsfollowingtheirusageexperience,fromstorefixture&individualpurchasingbehaviour,toproductpreparationandsensoryexperienceintheirhomes.Duringthethree-hourinterviews,consumerscomparedmainstreamandpremiumofferingsandidentifiedkeysensoryandconceptualcuesthatareessentialtodeliverpremiumassociationsateachstageintheusagejourney.

Theapproachprovidedadeeperunderstandingofthesensorycuesandassociationsatcriticaltouchpointsacrossbrandandpackcommunications,packstructures,substratesandsemiotics.Thesefindingswereusedtodriveinformedalignmenttotheproductexperienceitself,ensuringallaspectsofthepropositioncommunicatethesamekeymessages,thusresultinginoneconsumer-driven,meaningfullydistinctiveandcoherentproductdevelopmentapproach.

Keywords

sensoryinnovationpremiumusageexperienceNPD

P1_144 Effectoffruitacidulantsoninstrumentalcolourvaluesandsensoryqualitiesofpaneer

AminaAhmed1,2,3,UshaBajwa21MbeyaUniversityofScienceandTechnology,Tanzania,UnitedRepublicof.2PunjabAgriculturalUniversity,India.3AfyalisheConsult.,Tanzania,UnitedRepublicof

Abstract

Colouristhemostimportantparameterfortheacceptabilityofanyfoodproduct.Thedegreeoflightnesshasbeenassociatedwithmilkandmilkproductsquality.Thestudyontheeffectofmilkcoagulationwithfruitacidulants(lemonandamla)ontheinstrumentalcolourvaluesandsensoryqualitiesofpaneer(Indiansoftcheesetype)wascarriedout.Rawmaterialswereanalysedforcolourvaluesandexpressedas‘L’,‘a’and‘b’values.Milkwasheatedto85ºCfor5min,allowedtocoolto72ºCandcoagulatedusing2%citricacidsolutionorfruitjuicestillaclearwheywasseparated.Wheywasdrained,coagulumpressedfor20min,immersedinchilledwater,packagedinpolyethylene(LDPE)bagsandstoredinarefrigerator.Paneercurrywaspreparedusingcommercialmasalaasperlabelledinstructions;itwasmixedwith150mlofwaterandboiledfortwominutes.Thecubesofpaneer(1x1x1cm)werethenmixedwithboiledmasalaandagainboiledfortwominutes.Thefruitjuiceshadasignificanteffectonbothinstrumentalcolourandsensoryqualitiesofpaneer.Thepaneermadefromcitricacidsolutionhadthehighest‘L’(lightness)followedbylemonandamlaextract.Allthepaneerhadyellowness(bvalue)beinghighestinlemon,followedbycitricandamlapaneer.Theappearance/colourscorewashighestincitric(8.40)followedbylemon(8.10)andamla(8.00).Thelowestscoreofamlapaneermightbeduetolightreddish/brownishcolourimpartedbyphenoliccompoundsespeciallytanninsfoundinabundanceinamlaextract.Forcurriedpaneer,therewasanincreaseinthescoresofappearance/colour.BothLemonandamlajuicehavepotentialinmanufactureofpaneerwithhighacceptability.Theinstrumentalcolouranalysiscouldbeusedtoexplainthesensoryqualityofthenewfoodproducts.

Keywords

SensoryFruitacidulantPaneerCurryColourvalues

P1_145 Applicationofthefooddesignthinkingapproachtoadaptthefoodchoicequestionnairefortheevaluationofriceconsumptionmotivations

AnaCastanho1,2,1,DivaCabral1,1,CarlaBrites2,JorgeM.F.C.Oliveira3,4,LuísM.Cunha1,11UniversityofPorto,Portugal.2INIAV-InstitutoNacionaldeInvestigaçãoAgráriaeVeterinária,Portugal.3ErnestoMorgado,SA,Portugal.4UCC-NationalUniversityofIreland,Ireland

Abstract

PortugalisthemajorEuropeanconsumerofrice(21.3kg/capita/year),thusbeingagoodmarkettoevaluatenewrice-basedproducts.TheFoodChoiceQuestionnaire(FCQ)isatoolcomposedof36questions,dividedbyninefactorsusedtoassessconsumers’motivations.However,previousworkshavepointedtheneedtoaddotherdimensionsrepresentingeachculture’smostrelevantfoodchoicecriteria.FoodDesignThinking(FDT)isahuman-centredapproachbasedonmethodsusedbydesignerswereimagesareoftenusedtopromotecreativeideas.TheobjectiveofthisworkwastoapplytheFDTtoadapttheFCQfortheevaluationofricechoicecriteriaamongPortugueseconsumers.Themethodwasdividedintothreestages:i)individualinterviews,ii)onlinesurveyandiii)focus-groups.Theoriginalfactorpricewasdirectlyretainedasitwasconsideredadifficultconcepttotransmitviaimages.Consumerinterviews(n=24)regardingtheusesandcostumesofriceconsumptiongeneratedfivenewconcepts/itemsandtheoriginaleightfactorsweregroupedintosix.Foreachofthe38items,threeimageswereselectedandincorporatedinanonlinesurvey(n=181),whereparticipantswereaskedtochoosetheimagetheyconsideredbestrepresentingtheconceptandthenratethelevelofaccordancebetweentheconceptandtheimage.Theselectedimageswerepresentedtoeightfocus-groups(n=63)wheretheparticipantswereaskedtoassociatetheimagestotheselectedfactor.After,theywereaskedtosaythewordsthatbestdescribetheimageswhenconsideringtheconsumptionofrice.Theparticipantscited117conceptsandthemostcitedacrossthefocus-groupswereretained.Fromthis,thefinaladaptedversionoftheFCQwasmodifiedbyremoving14itemsandadding11newones.ThisnewFCQwillbeappliedtoPortuguesericeconsumers.

Keywords

FoodDesignThinkingFoodChoiceQuestionnaireCulturaladaptationRice

P1_146 VirtualReality,Agamechangerinreadingin-contextconsumerresponses?

VeronicaSymon,AnaMalo,ChristinaSipesDiageo,USA

Abstract

TheconceptofVirtualReality(VR)hasbeenaroundsincethe1950sandseveralinnovativeindividualsandcreativecompanieshaveworkedtodevelopVRdevices,withtheconceptalwaysremainingthesame:usingcomputertechnologytocreateavirtualenvironment.Inthisfast-movingmarketplace,VRkeepsevolvingandnowadaysisactivelyusedinvariousfieldsandvariouswaysacrossseveralfields,fromaerospace,medicine,sportsandarchitectureamongstothers.MarketingwasoneofthefirstfieldstoexploreVR,providingamoreimmersiveexperienceforbusinessesandcustomers,takingconsumerexperiencestothenextlevel.

Forproductresearch,onequestionalwayssurfaces:dosurroundingsplayaroleinhowconsumersfeelandchoose?ThisstudywasdesignedtoanswerthequestionwithVRtechnologytogetamore“inthemoment”readonconsumers’reactions.Pre-madeVRsceneswereusedtoimmerseconsumersinreal-lifesettingstosimulateamorelife-likeexperience.AwhiskeyprototypeandacompetitorweretestedinthreeVRscenes;‘backyard’,‘lakeside’and‘neighborhoodbar’tofurtherunderstandconsumers’responsesinthesekeyusageoccasions.Over200adultconsumersparticipatedintheVRtestsinaone-on-oneinterviewformat.Overallliking,purchaseintent,expectationandemotion/perceptualprofilesweremeasured.TheresultswerecomparedtoatraditionalCentralLocationTest(CLT).TestresultsfromthebackyardsceneweresimilartotheCLTwheretheprototypewasratedsignificantlyhigherthanthecompetitoronoveralllikingandexpectation.However,intheothertwoscenes,theprototypewasratedparitytothecompetitoronallkeymeasurements.ThissuggestedthatweneededtotestproductperformanceintargetedoccasionsandVRcouldbeausefultooltogetin-contextconsumerresponses.

Keywords

VirtualRealityAlcoholInthemomentConsumer

P1_147 Sensoryinmotion:Utilizingadynamicsensorytechniquetoconnectcompositionalfactorstoachangingsensoryprofile

AndrewPoveromo,HeleneHopferThePennsylvaniaStateUniversity,USA

Abstract

Thetemporalcomponentofwineconsumption,leadingtoflavordifferencesbetweenthefirstfewsecondsandtheperceptionafewminuteslater,istypicallynotfullycapturedwithclassicaldescriptiveanalysis(DA).Tounderstandhowandwhichwinematrixcomponentsdrivethesedynamicdifferences,andhowthetemporalevaluationoftheseeffectsdiffersfromastaticone,wehavepairedDAwithtemporalcheck-all-that-apply(TCATA)toassessmodelwhite,hybridwines.Wehypothesizedthatwecouldmodulatesensoryperceptionofmodelwinesbychangingwinematrixcomponentsinaquasi-factorialmanner,andthatthesechangeswouldleadtodifferencesinstaticandtemporalperception.Inthisproject,12uniquemodelwhitewineswereevaluatedwithbothDAandTCATA,usingatrainedpanel(n=9forDA,n=12forTCATA).Inaccordancewithourhypothesis,thetwoevaluationmethodsdetecteddifferentaspectsofwineperception.Forexample,ourmodelwinesdifferedsignificantly(p<0.05)withregardstobittertaste,whichwasmostlydrivenbythevaryingethanolconcentrationsinthemodelwines.LookingattheTCATAresults,bittertasteperceptiondifferedsignificantly(p<0.05)betweenthemodelwinesforthefirst110secondsofevaluation;however,thedrivingfactorsforthesedifferenceswerethevaryingethanolconcentrationsandthevaryingglycerolconcentrations.Thesesignificantdifferencesthendisappearbutreappearforabout40secondsafterthe125secondmark.Thissecondinstanceofsignificantdifferencesbetweenthemodewineswascausedbytwodifferentinteractions,(i)ethanol-by-glycerol,and(ii)ethanol-by-caffeicacid.Similarly,DAvs.TCATAindicatedthatdifferentfactorsandinteractionshadsignificanteffectsoncitrus,pear,andappleflavors.CombiningDAwithTCATAallowedustodeterminethefactorsthatdrivetemporalflavordifferencesinourmodelwines.Theseresultswillbevalidatedinarealwhite,hybridwine.

Keywords

WineDescriptiveAnalysisTemporal-check-all-that-apply

P1_148 AdaptingpolarizedprojectivemappingtodescribefruityaromasofOregonwhitewines

AngelicaIobbi,ElizabethTomasinoOregonStateUniversity,USA

Abstract

Fruitinessisahighlydesirablequalityforwhitewinearoma.Themanydifferenttypesoffruityaromascanbedividedintoseveraloverallcategories;citrus,pome(pearandapple),tropicalfruit,andstonefruit.Theseareimportantwhitewinequalitiesandthereforethemainfocusofthisstudy.Traditionally,linescaleshavebeenusedasawaytomeasuretheintensityofspecificaromaattributesinwine.Althoughdescriptivemethodologiesprovidevaluableresultsregardingthearomaprofileofwines,thismethodistime-consuminganddoesnotsupplyglobalinformationonproductsimilaritiesanddifferences.Therefore,rapidandmoreglobalsensorymethodologiesneedtobeappliedtowinearomaresearch.Inthisstudy,thefruitinessaromaperceptionofwhitewinesfromthreedifferentgrapevarieties(Pinotgris,Chardonnay,andViognier)fromOregon,wereinvestigated.Toevaluatethespecificfruityaromasofwhitewines(citrus,pome,tropicalfruitandstonefruit)apolarizedprojectivemapping(PPM)methodologywasadapted.NormallyforPPM,thepolesareproducts,butinourstudythepoleswerearomastandards,representingthefourfruityaromasofinterest.Wineconsumerssmelledwinesandparticipatedincheck-all-that-apply(CATA)andPPM.ResultswereanalyzedusingMultipleFactorAnalysis.Overallwinesweregroupedbyvarietalandpanelistswereabletousethepoles.Relationshipsbetweenspecificwinesandfruityaromaswerefound.Theoutcomesofthisworkhelpbetterunderstandthesensoryperceptionoffruityaromasinwhitewinesandtheycanbepairedwithquantitativechemicalessaystoelucidatethecausesoffruityaromas.

Keywords

PinotgrisCATAviogniertropicalfruitcitrus

P1_149 Tocodeornottocode,thatisthequestion.

AnneHastedQiStatisticsLtd,UnitedKingdom

Abstract

AstudyofwellbeingcarriedoutbytheEuropeanSensoryNetworkin2016collectedtextdatafromover13,000respondentsin14countries.Respondentswereaskedto“Writedownthefirst4wordsthatcometoyourmindwhenthinkingaboutfeelinggood.”Additionallysimilarresponseswereobtainedonfoodandbeverages,beautyproductsandhomecareproducts.Oneofthestudyaimswastoinvestigateculturaldifferencesintheuseoflanguagetoarticulatewellbeingbetweencountries.UsingasubsetofthedatafromfiveEnglishspeakingcountriesthistalkcomparestheresultsobtainedusingtraditionalcodingmethodswiththoseobtainedusingtextanalysissoftwaretocleanandorderthedata.Theadvantagesanddisadvantagesofeachapproacharediscussed.

Keywords

CodingTextAnalysisSoftwareWellbeing

P1_150 Measuringconsumers'emotionalfeelingstodetectandrankthemostpromisingtrends:helpingR&Dteamstoinnovatemoreefficiently

BenedicteLUNEL,FrançoisABIVEN,Anne-CharlotteBRASSETREPERES,France

Abstract

Innovationisattheheartofthedevelopmentofallcompanies.Anticipatingfuturetrendsisakeyissuetobeatthecutting-edgeofyourmarket,todifferentiateyourselffromthecompetitionandtoensureyourdevelopment.Today,whateverthemarket,thereareamultitudeofoffersformonitoringanddetectingideasandtrends,manysourcesofinspiration.Buthowtosortitout?Howtoidentifythemostpromisingtrends?HowcanwehelpR&Dteamsmaketherightchoice,basedonobjectiveandquantifiablecriteria(andnotjustfromthefeeling)?

Weproposeanewapproachforscoringideas/trendsbasedonconsumers'emotionalfeelings.Goingbeyondthelimitsoftraditionalevaluations(oftentoorational,notallowingtheconsumertoeasilyprojecthimselfintoinnovation),ourapproachisbasedonthespontaneouslanguageofconsumers,togobeyondtherationalandconvenienceresponsesandbemorepredictive.Injust3spontaneouswords,ourexclusiveR3malgorithm*allowstoscoreandprioritizetrends(detectedbyinternalteamsorbyanexternalprospectiveagency).Weobtainaquantitativescoreofemotionalactivation,tomeasureandrank,andaprecisediagnosis,tounderstandtheinsightsandbrakestobeliftedtooptimizetheidea(thankstoconsumerspontaneouslanguage).Withadynamicreadingoftheresultsaccordingtothespeedofconsumers’innovationappropriation(Earlyadoptersvs.FollowersorResistants).

Severalcasestudies(foodandcosmetictrends)willillustratethismethodology.Forexample:"eatingcolour","cheesewithoutmilk"or"becomingflexitarian"(eachtrendevaluatedonlineamong200consumersfromanationalrepresentativesample).

*ourprovenR3malgorithmtakesintoaccountthelanguagestructure:themeaningbutalsotheworldnature(grammatical,logic,valence...)andtheverbalisationcontexttocalculateanemotionalactivationscore.Multi-purposeandinternationalmethodology.

Keywords

EmotionConsumerScoringInnovation

P1_151 Anewmethodologicalwaytomeasureconsumer’sperceptionsalongthefullportionofafood.

ArnaudThomas1,RomaneHoltzinger1,BénédicteLeCalvé2,CécilePetit3,EricTeillet11SensoStat,France.2Firmenich,Switzerland.3Puratos,Belgium

Abstract

Overthelastdecade,SequentialProfilinghasbeendevelopedtoevaluateperceptionsbetweensuccessiveintakesofasamefoodproductwithatrainedsensorypanel.Movingforwardinthisdirection,TemporalDominanceofSensations(TDS)hasbeenextendedtofocusonconsumer’sperceptions.However,repeatedTDSmeasureswithinintakescouldbenotwelladaptedtoinvestigatesensorydynamicalongfoodportion.Thepresentpaperreportsfurtherdevelopmentofthisresearchtopicconsistingofcollectingintensitychangesofsensoryattributesduringtheconsumptionofthefullportionofafoodbyconsumers.Twodifferentfoodswerechosenforthatpurposeinordertoinvestigatepotentialdifferencesinmethodologicalconclusionsamongthem.

Threecakesandthreeyoghurtswereassessedby60consumersinthreelaboratorysessions.Bysession,consumerstastedfreely(i.e.asmanybitesastheywant)thefullportionofonecakefollowedbyoneyoghurt.TheprotocolconsistedofaRATAatthefirstbite,followedby3-pointscalesforeachattributealongthesuccessivebitesallowingtonoteapotentialevolutionoftheintensityofeachattributecomparedtothepreviousbite.Additionally,likingwasrecordedatthefirstandthelastbiteofeachproduct.

Sincetheexperimentiscurrentlyrunning,noresultscanbegivenintheabstract.However,thequestionswhichwillbeansweredbyfurtherdataanalysisare:-Wouldtastingtheportionofacakeand/orayoghurtleadtodescriptiveevolutionsbetweenintakes?-Isitpossibletodiscriminateproductsaccordingtotheirtemporalprofilesestablishedbetweenintakes?-Howthedynamicperceptionsalongsuccessivebitescanimpacttheliking?-Aretheredifferencesinmethodologicalconclusionsamongthetwotypesofproducts?-Isthisnewtaskdesignedformeasuringlikingandevolutionofintensityattributesduringafullportionfeasibleforconsumers?

Keywords

SensorymethodConsumerFullfoodportionTemporal

P1_152 Cricketpowderenrichedoatbiscuit.Sensoryandtechnologicalevaluation

BarbaraBiró1,KárolyHéberger2,KatalinBadak-Kerti1,AnnaSipos1,KláraPásztor-Huszár1,AttilaGere11SzentIstvánUniversity,Hungary.2HungarianAcademyofSciences,Hungary

Abstract

Eatinginsectshaveraisedsignificantscientificinterestinthepastfewyears[1].Insect-basedfoodproductdevelopmentisoneofthemostpromisingareas,whichopenthedoortonewfoodsontheshelves.Consumersfacenewproductscontaininginsectsinvariousformsday-by-day.However,thereisalackofappropriatescientificliteratureonproductdevelopmentofinsect-basedfoodproducts.Onlyafewpublicationsdealwithsuchdevelopments,forexamplebread,meatpatty,proteinbarandcerealsnacks,butthesepublicationsdonotincludethenutritionalbenefitsandlarge-scaleconsumersensoryacceptanceofthesenewlydevelopedproducts.Theaimofourworkistoprovideathroughoutproductdevelopmentprocessbasedonmultipleapproachestomaptheproductsfromsensorial,foodtechnologicalandnutritionalpointsofview.Thebaseproductshouldmeetthefollowingcriteria:canbeusedinspecialdiets,hasahealthyimage,easilyavailable,easytoprepareandcheap.Afteramindfulsearch,oatbiscuitsprovedtobethebestpossiblechoice.BiscuitsampleswerepreparedusingAchetadomesticapowder,oatandbuckwheatflour.Samplescontained0%,5%,10%and15%cricketpowder.100consumersevaluatedthepreparedfoursamplesinaone-weeksession.Participantsratedmultiplelikingaswellasjust-about-rightattributesofallsamples.Technologicalparameterssuchasrheologicalanalysis,acidityandcolormeasurementswerealsoperformed.Achetadomesticapowderprovidesadditionalnutritionalbenefits.Byaddingmorethan5%Achetadomesticuspowdertheproductmeetstherequirementsof1924/2006/EKregulationandcanbelabeledas“sourceofprotein”.Consumersshowedgenerallyhugeinterestandgavehighoveralllikingscores.References[1]Gere,A.,Radványi,D.,andHéberger,K.Whichinsectspeciescanbestbeproposedforhumanconsumption?InnovativeFoodScienceandEmergingTechnologiesinpress(2019)

Keywords

entomophagyconsumeracceptanceproductdevelopmentAchetadomestica

P1_153 Emotionaleatingbehaviourinchildren:measuringfacialexpressionsandvisualattention

NoeliaDaQuinta,ElenaSantaCruz,LauraRasines,AnaBaranda,BegoñaAlfaroAZTI,Spain

Abstract

TrendsintheprevalenceofchildhoodoverweightandobesityinEuropehavecontinuouslyincreasedinthelastthreedecades.Inthiscontext,thepromotionofhealthiereatingpatternsfromchildhoodhasbeenstatedasanecessity.Thestudyofemotional(EB)andvisual(VB)behaviouroffersanopportunitytodeeplyunderstandwhatmotivatesfoodpreferencesandfoodchoices.Consequently,awiderangeoftechnologiescapableofmeasuringthesubconsciousinherentofemotionshasraisedbeyondthetraditionalmethodologies.TheaimofthisstudywastoevaluateEBandVBofchildrenwhileobservingfoodimages.

Theparticipantsofthestudywerechildren(n=30)agedfrom7to11,whovisualized19healthyandunhealthyfoodimagesinamonitor.ThefacialreactionsandthevisualattentionwerevideorecordedusingaHDwebcameraandaTobiiX2-30eyetrackingdeviceandwereprocessedbyIMotions’AFFDEXsoftware.Non-parametricstatisticaltestswereusedtoidentifydifferencesbygenderandimagesofthestimuli.

Theresultsshowedsignificantdifferencesintheemotionalresponsebygender(p<0,05).Ingeneral,theimageofsoftdrinksinducedoneofthemostintensenegativeemotions.Thenegativeeffectofyogurtandgreenvegetablescreaminboyswasalsoimportant.Podswithpotatoesevokedthemostintensejoyinboys,aswellas,theburgerinducedthemaximumjoyingirls.MultivariateanalysisshowedasmallbutsignificantrelationshipbetweennegativeemotionsandadisperseVBinchildren.Unhealthyfoodimagesinducedagreaternumberofvisualfixations(p<0,01)ofshorterduration(p<0,05)thanhealthyfoodimages.

ThisstudycontributestoadeeperknowledgeonthesubconsciousEBandVBinchildrenagainsthealthyandunhealthyfood.Thisinformationmightbeusedtopromotehealthyhabitsandtoreducenegativebehavioursuchasneophobia.

Keywords

emotionsfoodchildrenfacialexpressionsvisualattention

P1_154 Eatingchocolate,smellingperfumeorwatchingvideoadvertisement:doesitmakeanydifferenceonemotionalstatesmeasuredathomebyfacialexpressions?

BenjaminMahieu1,2,MichelVisalli1,PascalSchlich1,ArnaudThomas21INRA,France.2SensoStat,France

Abstract

Recordingfacialexpressionsallowsformeasuringimplicitlyemotionalstatesalongtime.Thisstudyinvestigatedwhetheritcanbedonewhentestingproductsathomeusingcomputerwebcams.Inthisstudy,44subjectsevaluatedthreetypesofproducts(chocolates,perfumesandvideoadvertisements)athomewithafacialexpressionmeasurementsprotocol.Eachproducttypewasrepresentedbythreeproducts.Thefirstobjectivewastotestifsuchahome-basedprotocolisfeasiblebysubjects.Thesecondobjectivewastotestifseveralproductsfromasametypecouldbecharacterizedanddiscriminatedbyfacialexpressionmeasurements.Thethirdobjectivewastoinvestigatepotentialdifferencesinemotionalresponseamongthedifferenttypesofproducts.Thestudyshowedthataprotocoloffacialexpressionmeasurementsathomeisfeasibleandprovidesconclusiveresults.Itwasshownthatproductsfromsometypes,butnotfromall,couldbediscriminatedandthattheyhadatemporalpatternofimplicitemotions.Itwasalsoshownthatstrengthofemotionalresponsedependedonproducttypes,withvideoadvertisementsbeingmoreemotionalthanperfumes,thosethemselvesbeingmoreemotionalthanchocolates.Thisshowedthatfacialexpressionmeasurementsseemtobemoreadaptedtosometypesofproducts.

Keywords

FacialexpressionmeasurementsImplicitemotionsTemporalanalysisHomeUsedTest

P1_155 Usingspeechrecognitionwithfreecommentsasanalternativetocheck-all-that-applytocollectconsumers’productdescriptionathome.

BenjaminMahieu1,MichelVisalli1,ArnaudThomas2,PascalSchlich11INRA,France.2SensoStat,France

Abstract

Check-All-That-Apply(CATA)isarecognizedmethodforcollectinginformationaboutagivenproductwithconsumers.Freecomment,asaresponsetoopen-endedquestions,seemstobeaninterestingalternativebecauseitdoesnotlimitthecollectedinformationtoanendedlistofattributes.Replacinghandwritingortypingbynewtechnologybasedonsmartphones’speechrecognition,freecommentcouldevenbesimplerforconsumers.Thispaperreportsanon-goingstudycomparinginformationprovidedbythreegroupsof66consumerseachevaluatingthesamefourredwines.ThefirststandardgroupperformsaCATAoncomputersinsensorybooths.ThesecondgroupperformsaCATAonmobiledevice(smartphoneortablet)athome.Thethirdgroupperformsafreecommenttaskautomatedthankstospeechrecognitionusingmobiledeviceathome.Thisstudywillenableansweringthefollowingquestions:

Doeshome-testingusingmobiledevicescomparedtolab-testingaffectCATAdata?Isfreecommentautomatedthankstospeechrecognitionfeasiblebyconsumersonsmartphoneortabletathome?Doesfreecommentenableproductstobediscriminatedandcharacterized?DoesfreecommentprovidecomparableinformationtoCATA?

Astheexperimentison-going,abstractcannotpresentresults,buttheywillbeavailableatthetimeoftheconference.Uptoourknowledge,itisthefirsttimefreecommentsautomatedthankstospeechrecognitionisusedinsensoryanalysisandcomparedtoCATA.

Keywords

SpeechrecognitionFreecommentsmethodCheck-All-That-ApplyHomeUsedTestWines

P1_156 Consumerperceptionconcerningthecolorofindustrializedtomatosauce

CarimeAparecidaBaracat1,2,JorgeHermanBehrens1,BrunaBarone1,ElisaLisboaRodrigues11Unicamp,Brazil.2CargillAgrícolaS.A.,Brazil

Abstract

TheconsumptionofindustrializedtomatosauceinBrazilhasincreasedsignificantlywhencomparedtotheotherproductsofthetomatocategory,suchasextractandpulp,duetotheexpansionoftheclassCandthesearchforconvenience.ThisfoodhasgreatimportancenotonlyinBrazilbutalsointherestworld,beingtheAmericanstateofCaliforniathelargestproducer.Therefore,somequalityparameters,suchasthedeterminationoftheinstrumentalcoloroftomatosauce,weredevelopedintheUnitedStates.Thismethodologywasbasedonthehighcorrelationwiththesensoryresponseofatrainedteamofevaluators.However,therewasnotemphasisontheimportanceofthisdefinitionofqualityintermsofBrazilianconsumerperception.Inthiscontext,thepresentstudyaimedtounderstandtherelevanceofthisattributetotheconsumerandtofindthecorrelationbetweenthecoloracceptanceofthetraditionalindustrializedtomatosauceofferedintheBrazilianmarketanditsrespectiveanalyticalparameter.Aqualitativequestionnaireelaboratedwithwordassociationandcompletiontaskwasansweredby175peopleandallowedtounderstandthatthecolorisrelevantwhenopeningapackageoftomatosauceanditisadriveroflikingwhenthebuyerisresponsibleforpreparingthemeals.Inasecondmomentofthestudy,98consumersansweredquestionsregardingthecoloracceptanceofeightsamplesoftraditionalindustrializedtomatosauce.Thesampleswerecharacterizedanalytically,whichallowedcorrelatingwiththeacceptance.Iftheparameter'a'isgreaterthanorequalto20.11anddElessthanorequalto10.20thereisapossibilitythattheproductwillbeacceptedbytheconsumer.Therefore,theindustryneedstobeattentivetothequalityperceivedbytheconsumerwhendeterminingthespecificationofthecoloroftomatosauce.

Keywords

qualitativeresearchsensoryevaluationtomatocolorconsumer

P1_157 When13AmaranthusgenotypescollidewithCATAquestionsinSouthAfrica

CarinaBothma1,LucilHiscock1,ArnoldHugo1,AngelinevanBiljon1,WillemJansenvanRensburg21UniversityoftheFreeState,SouthAfrica.2AgriculturalResearchCentre,SouthAfrica

Abstract

Traditionalleafyvegetables(TLVs)areneglectedandunderutilizedfoodcropsthatcanimprovethefoodsecuritystatusofpoorhouseholdsinSouthAfrica.However,itisnecessarytodeterminewhetherconsumersaccepttheseTLVs,withaspecificfocusonAmaranthusleaves.Leavesfrom13Amaranthusgenotypeswerepreparedaccordingtotwomethods:boiledinsaltedwateralone;andstewedwithtomatoesandonions.Fiftyconsumersrankedtheirpreferenceonanine-pointhedonicscaletodeterminetheoverallacceptabilityofthesetwomethods.Additionally,100consumerscompletedaCheck-all-that-apply(CATA)question,containing19and23descriptiveterms,respectively,relatedtothetwocookingmethods.Significantdifferences(p=0.004)inoverallacceptabilityoccurredbetweenthedifferentgenotypesforbothmethods.FromtheCATAquestion,themostfrequentlytermsselectedfortheboiledleaveswere“leafy”,“spinach”,“soft”,“tasteless”,“grassy”,“sandy”and“bitteraftertaste”;“sweet”,“sweetaftertaste”and“sour”weretheleastfrequentlyselectedterms.Forthestewedleaves,“leafy”,“spinach”,“onion”,“sandy”,“onionaftertaste”and“bitteraftertaste”weremostfrequentlyselected,while“sour”,“metallicaftertaste”,“peppery”and“tasteless”wereleastfrequentlyselected.Forboiledleaves,significantdifferences(p≤0.05)werefoundintheusagefrequencyfor11ofthe19terms,whileforstewedleaves,significantdifferences(p≤0.05)werefoundfor15ofthe23terms.Correspondenceanalysisexplained68.1%ofthevariancebetweenboiledgenotypesand74.4%betweenstewedsamples.Forbothtests,hierarchicalclusteranalysisidentifiedthreeconsumersegments.Fortheboiledleaves,externalpreferencemappingidentifiedgenotypesPotch,TOT4151,TOT2266,TLandIP5inthe60-80%preferenceregion,whileforthestewedsamples,genotypesPotch,TOT4151,TLandKobiewerelocatedinthisregion.ThecultivationofAmaranthusgenotypesPotch,TOT4151,TLandKobieshouldreceivepreferenceforcommercialfarming.

Keywords

AmaranthusCATASouthAfricaleavesgenotypes

P1_158 Nudgingthebitter:theuseofexperimentaleconomicstoimprovediets

CarlaCavallo,GianniCicia,TeresaDelGiudice,RiccardoVecchioUniversitàdiNapoliFedericoII,Italy

Abstract

Non-communicablediseasesrepresentoneofthemaincausesofdeathinWesterncountries,inparticular,cardiovasculardiseasesarethemostworryingatagloballevel(WHO,2017).AmongtheriskfactorshighlightedbyWHO(2009)unhealthydietshavebeenacknowledged.Adietrichinantioxidantshasbeenconsideredascapableofpreventingmostofdiet-relateddiseases(Hawkes,etal.,2015).Theseantioxidantsveryoftengivetothefoodabittertasteforwhichthereisageneralaversionamongconsumers(Drewnowski&Gomez-Carneros,2000).Traditionally,theissueofimprovingdietshasbeendealtwiththeuseoftaxesonunhealthyfoodandoneducationofconsumers,especiallytheyoungestpartofpopulation(Hawkes,etal.,2015;Niebylski,Redburn,Duhaney,&Campbell,2015).Theaimofthestudyistoproposeanalternativestrategytoincreasethepopularityofbitter-tastingvegetablesamongconsumersusingaframeworkdevelopedonthetheoryofnudging.Indetail,thestrategyofdefaultoptionwillbeappliedintheempiricalresearch(Kahneman,Knetsch,&Thaler,1991).AcentrallocationtestwascarriedouttoevaluatetheinfluenceofadefaultoptiononconsumerchoiceforahealthymealVs.anunhealthyone.Followingabetween-subjectsexperimentaldesign,participantschooseunderthreeexperimentalconditions:1)notreatment(control),2)healthydefaultoption,3)unhealthydefaultoption.Specifically,participantswererandomlyassignedtooneofthethreeexperimentalconditionsarrivinginthelaboratory.Resultsyieldedaverysmalleffectplayedbythehealthydefaultoption,whichincreasedthelikelihoodofchoosingthehealthyoptionofabout5%comparedtootherconditions.Thus,outcomessuggestthatthisstrategyappearedtobenotenoughpowerfultobeusedtoenhancethepopularityofhealthyproductsthatarenotwidelypreferredbyconsumers.

Keywords

nudgingbitterfoodsvegetableshealthydefaultoption

P1_159 Incorporatingconsumerproductusageintocontrolledhouseholdsensoryprotocols

CarolineJordan,GillMcCabe,EmilyUpstillGivaudanUKLtd,UnitedKingdom

Abstract

Traditionallysensoryscientistshavebeentaughttocarryouttheirexperimentsincarefullycontrolledconditionstoreduceerrorinthedataandthusensuringthattheresultsareabletodemonstratewhetherperceivabledifferencesexistbetweenproducts,whichisimportantduringfragrancedevelopment.However,itisalsoimportantthatthesensoryprotocolsusedarestillconsumerrelevantandtakeintoconsiderationhowconsumerswouldinteractandexperiencetheproductsinreallifesituations.Thisensuresthatthedifferencesseenarestillrelevanttoguidethefragrancedevelopment.Thisposterexplorestwoprotocolswhichhavebeendevelopedtotakeintoaccountthewaythatconsumershandleandexperiencetheproductthroughtheinusecyclewhilststillmaintainingthecontrolledconditions.Thefirstprotocollooksatthemalodourreductionefficacyofairfreshenersovertimeandthesecondattheperformanceofall-purposecleaners(APCs)attheinitialdilutionstage.Bothprotocolsweredevelopedtakingintoaccountconsumerusageinformationfrompreviousconsumerstudiesanddelivergooddiscriminationandreproducibilityoffragranceperformance.ThesetwoprotocolsgiveanewwayofobjectivelymeasuringthemalodourreductionefficacyoffragrancedairfreshenersandthestrengthperformanceatthedilutionstageofAPCproductsfollowingprocedureswhicharerelevanttohowaconsumerwouldinteractwiththeproductformatathome.Thefragrancedevelopmentteamareabletousetheresultsfromthesensoryteststomodifythefragrancetoincreasethemalodourreductionefficacyorstrengthperformanceoftheproduct.

Keywords

HouseholdproductsConsumerusageSensoryprotocols

P1_160 Consumerswanta“fancymuffin”-howdoImakethat?GivingR&Dablueprinttocreateproductsfromwinningconcepts

CarynCrawford,RhodaMakled,JulieSerbestCurionInsights,USA

Abstract

Marketerscancreatewonderfulconceptsdesignedtodelightconsumersanddeterminewhichconceptswilldothebestinthemarket.However,manytimesconsumerexpectationsoftheproductdesignarenotwellrefined,orimportanceofeachelementoftheconceptarenotprioritized.Makingdesigningproductsrelyonproductdevelopment’sperceptionoftheconcept.

CurionBlueprintisaquantitative/qualitativeapproach(emphasisonQUANTITATIVE)usedtodetermineconsumersexpectationsofeachoftheelementsofwell-scoringconceptstoguideproductdevelopmenttocreateproductsthatmeetconsumerexpectationsinonlyafewdaysofresearch.

Anexampleofthistechnique,wasutilizedtoquicklyguidedevelopmentfora“fancymuffin”concept.80targetconsumers,participatedina2-hoursession.(20respondentseachsessiontocompleteinjustoneday!)Participantsfirstevaluatedtheconceptandthenproceededtoeachof8separatestationstoevaluatedifferentelementsoftheconceptquantitively.Stationsincludedallelementsoftheconceptthatwerequestioned–inthiscase:benefits,flavorvarieties,Ingredients,ratiosofingredients;competitivevalue,packaging,etc.Allstationshadstimulitorepresentoptionsonthatelement.Uniquequantitativequestionswerecollected(viatablet)fromeachstation.Aftercompletingthesession,asubsetofrespondentswereinvitedtocontinueevaluationsinaqualitativeformattogetfeedbackonremainingquestionsontheconcept.

Keylearningsfromthismethodwerea“Blueprint”forR&Doneachelementoftheconcept.Thisone-dayapproachshorteneddevelopmenttimesignificantlybyintroducingallelementsinearlydevelopment.Alternativeapproacheswouldhaveledtoindividualresearchoneachelement–addingbothtimeandexpensetoproductdevelopment.

Keywords

ConsumerGuideR&DQuickQuant/Qual

P1_161 DiagnosticDescriptiveAnalysis–atooltoguideproductdevelopment

EmelineMace,KerenNovack,CarynCrawford,MeeraPatelCurionInsights,USA

Abstract

R&Dteamscontinuallyneedquickyetreliablefeedbackinordertodeterminenextstepsindevelopingwinningproducts.Muchofthisisdoneusinginternal“cuttings”orlabscreeningsusingthedevelopingscientists.Thisapproachcanbebiasedandcanresultinmisguidance;whichcanleadtore-workandwasteofresources.TraditionalDescriptiveAnalysisislessbiasedbutistimeintensiveandmaynotbenecessaryatthisstageofdevelopment.

DiagnosticDescriptiveAnalysis(DDA)isamethoddevelopedbythecreatorsofCurionQDA®,usingthesamebehavioralapproachandconsumer-basedlanguage,howeverDDAutilizesamorecondensedprocesstoprovidereliableinformationtoprogressprototypesthroughthetestingcycle.

TofurtherexpediteresultsforDDA,wehavedeterminedmultiplesourcesforevaluatorsforthisapproach.ByusingeitherpreviouslytrainedpanelistsORR&Demployees,wecanincorporatethismethodtogetreliableresultstoguideproductdevelopmentteamsonnextsteps(i.e.furtherrefinementornextphasetesting.)

Thisapproachbothshorteneddevelopmenttimeanddecreasedresourceneedsbyeliminatingreworkonprototypedevelopment.

Keywords

DescriptiveQuickGuidanceScreening

P1_162 ClaimSupportusingQuantitativeDescriptiveAnalysis(QDA)

RebeccaMaine1,KerenNovack2,MeeraPatel1,CarynCrawford11CurionInsights,USA.2CurionInsights,Uzbekistan

Abstract

Acceptanceandpreferenceproductclaimsneedsubstantiationfromusersofthespecifiedproductcategoryand,insomecases,thespecificbrand.Guidelinesregardingacceptanceandpreferenceproductclaimsarewelldefinedastothenecessaryproceduresandrespondents(ASTME-1958-12).However,productattributeclaimshaveotheroptionsforcollectingsubstantiation.Traineddescriptivepanelscandefineattributesandquantifythemtodeterminedifferences(andthereforesubstantiateclaimsofmoreorless)betweenproducts.QuantitativeDescriptiveAnalysis(QDA)isadescriptivetechniquewhichusesabehavioralapproachandconsumerdefinedlanguagetoprofiledifferencesbetweenproducts.SinceQDAreliesonconsumerstodefinelanguageandmeasureproductattributes,thetechniqueisadvantageoustoclaimsubstantiation.Thisresearchdetailsusingthisapproachtosubstantiateaproductattributeclaimshowcasingonebrandas“creamier”thanotherbrands.Sincethe“creamy”attributewasbroughtforthanddefinedbytheQDApanel,theQDAapproachgaveagenuinemeasurementof“creamy”foreachbrandedproduct,whichenabledaconsumerderivedpathformakingaclaim.

Keywords

QDAClaim

P1_163 Consumersensorycurves–conveyingtheconsumersensoryjourneysuccinctlyandclearly

CathyGair,DeniseHamblinColmarBruntonResearch,Australia

Abstract

Theconsumereatingexperienceisacomplexjourneyovertimewithmultiplesensationsoccurringsimultaneously.Consumerresearchtendstolookatproductsasacollectionofsingleattributeswhichcanleadtoanincompletepictureofhowaproductisexperienced.Howandwhyaproductperformslikeitdoescanonlybeunderstoodwhentheattributesareconsideredaltogether,thatisunderstandinghowallthesensorymodalitiescombineandinteracttoprovideatotalconsumptionexperience.Formanyfoodcompanies,theconsumerisattheheartoftheirinnovationprocessandunderstandingtheirwantsandneedsiscritical.TheSensoryCurveisaqualitative-derived,intuitivevisualtoolthatcanbeusedbyindustrytounderstandthejourneythattheirconsumersexperienceastheyeattheirfoodproductsandtoknowwhethertheyaredeliveringtheidealexperience.Theconsumptionexperienceengagesalloursensesovertimefromanticipationanddesire,totheinitialvisualandolfactoryexperience,thefirstbitewhichmayengagealloursenses,thesubsequentsucking/chewingastheproductchangesovertime,thesensationleftoncethefoodisswallowedandlastlytothedesire,ornot,forthenextbite.Theshapeofthesensorycurveshowstherelativeimportanceofattributes,theproduct’sperformanceateachpointandtheneedsofdifferentoccasionseg.Premium,Indulgence,PleasureandRefreshment.Inthissense,thesensorycurvecanprovidevitaldirectiontodeveloperstoensuretheoptimumdelivery.AnumberofcasestudieswilldemonstratehowtheSensoryCurvehasbeenusedtoassistthefoodindustryinnovateproductsfortheirtarget:

Understandingwhatdrivescrave-abilityforasavourysnackproductMakingahealthykidsproductpalatableGenerationaldifferences;whyMillennialslikedifferentfoodsthanadultsHowcanahealthydrinkalsodeliverrefreshment?

Keywords

ConsumerResearchSensoryCurveInnovationQualitative

P1_164 CombinationofpairedpreferencetestandcomparativeCATAtoassesspreferenceanddriversoflikingforconsumers

CécileRannou1,2,EvelyneVigneau1,3,SuzanneBastian1,3,PhilippeCourcoux1,3,ClémentCatanéo1,21Oniris,France.2CNRS,France.3INRA,France

Abstract

Pairedpreferencetest(PPT)isapopularpreferencetestbecauseofitssimplicityanditsproximitywithrealcontextofpurchasing(choicebetweenalternatives).Toexplainthepreferenceandidentifythedriversofliking,descriptivetestsmaybecombinedwithpreferencetest.Inthisstudy,PPTisassociatedwithCATAquestionsusingattributeswithcomparativeintensityconnotation.Theaimofthisworkwastoassessconsumers’preferencesandtoidentifydriversoflikingregardingthreecommercialFrenchComtécheeses.

Threecheeses(conventional6-monthesrefined,organic6-monthesrefined,andconventional18-monthesrefined)wereevaluated.Consumers(n=109)testedthe3possiblepairsinabalancedorderandwereaskedtofollowatwo-stepprocedure[(1)PPT;(2)CATA]inordertocompleteasentenceexplainingtheirpreference:“Ipreferproduct[…](1),becauseitis[…](2)thantheother”.ForCATA,theyhadtocheckalltheattributesexplainingtheirpreferenceoverthe13presented(withtwocomparativeintensitylevels:“[more…/less…]”).ABradley-Terry-LucemodelwasappliedtoPPTresults.CorrelationsbetweenBradley’sscoresandCATAattributeswerecomputed.

EstimationofBradley’sscoresshowedslightsignificantdifferencesbetweentheproducts.Ameanof5attributesoutof13wasusedtodescribethecheeses.Correlationsbetweenhedonicscoresandattributeshighlightedsomedriversofliking.Twoclustersofconsumerswereobserved(n1=55;n2=54).Cluster1showedapreferenceforthemostrefinedcheesebecauseofitsstrongflavouranditsdrytexturewhereascluster2preferredtheorganicComtébecauseofitsweakflavouranditstendertexture.

PPTcombinedwithCATAquestionsisapromisingstrategyforeasypreferenceevaluationorconsumer-orientatedproductdevelopment.Furtherresearchmaybeconductedregardingtheadequacybetweenthedriversoflikingidentifiedbythismethodandinconsumerquestionnaires.

Keywords

ComtécheesePairedpreferencetestcomparativeCATAconsumers

P1_165 Validationofvirtualrealityfordataacquisitioninconsumerbehaviourresearch

ChengyanXu1,YaseminDemir-Kaymaz2,ChristinaHartmann1,MarinoMenozzi3,MichaelSiegrist31ETH,Switzerland.2KOCUniversity,Turkey.3ETH,Switzerland

Abstract

Background.VirtualReality(VR)providesboundlesspossibilitiesforscientificresearch.Sofar,alimitednumberofstudiesinvestigatedwhetherpeople´sbehaviorinVRandinreallifeiscomparable,whichisindispensabletosuccessfullyimplementVRinsocialscience.Ourobjectiveistoinvestigatethecomparabilitybetweenpeople´sbehaviorinavirtualenvironmentandinreal-life,andtovalidateVRfordataacquisitioninconsumerbehaviorresearch.Method.Participantswererandomlyassignedtoareal-lifeoraVRcondition(N=120).Inbothconditions,participantsordered20typesofcommercialbreakfastcerealsbyperceivedhealthinessfromhealthytounhealthy.ThesettingsintheVRconditionwerechosentomimicareal-lifeenvironmentascloselyaspossible,andthusenableparticipantstoactinthesamefashionasinreallife.Theorderofthecerealsinbothconditionswasrecorded.Thecorrelationsbetweentheordersandmeanvaluesoftheplacementswerecalculatedandcompared.Inaddition,theinfluenceofproductattributesonhealthinessevaluationsinthetwoconditionswasexplored.Lastly,socio-demographicvariableswereassessed.Results.Theordersofthe20cerealsintheVRandinthereal-lifeconditionwerecorrelatedwitheachother.ThemeanvaluesoftheplacementsofthecerealsweresimilarbetweentheVRandthereal-lifecondition.Detailedresultswillbepresentedattheconference.Conclusion.ThisstudyprovidesevidencefortheapplicabilityandvalidityofusingVRasavaluabletoolfordataacquisitioninconsumerbehaviorresearch.

Keywords

VirtualRealityDataAcquisitionBehaviourcomparinginVRandreallifeResearchToolvalidation

P1_166 Sustainableconsumer-drivenprocessappliedtothedevelopmentofspirulinafoodproducts

ChloéThomas,IsabelleMaître,PierrePicouet,RonanSymoneauxINRA,France

Abstract

Inthefast-movingfoodsector,flexibleandconsumer-drivenmethodologiesthatconsidersustainabilityfordevelopmentprocessguidanceshouldincreasechancesofmarketsuccess.Thisstudyaimedtodevelopaniterativeconsumer-drivenprocessforasustainablefoodproductdevelopment.Thecasestudywasaninnovationprojectoftwoinnovativefoodproductscontainingspirulina.Agilestage-gate®managementwascombinedwithconsumer-drivendevelopmenttechniquesandassessmentofenvironmentalimpacts.Therefore,duringthedevelopmentstage,iterationsofprototypingandfocusgroupswithtargetconsumershadinvolvedR&D,marketingexpertiseandenvironmentalissuesusinglifecycleanalyses.Thenumberofiterationswasnotfixedtoincreaseagility,andthesameconsumerswereinvitedeverytime.Qualitativeandquantitativevalidationsofdevelopedproductsweredoneafterwards.Threeseriesoffocusgroupsaboutrecipesandpackagingprototypeswerenecessarybeforethevalidationoffinalproducts,overaperiodofsixmonths.TheprocesstooklongerthananiterativeInformationTechnologydevelopmentduetofoodproductprototypingconstraints.Theiterativeprocessresultedinnewproductsthatmettheexpectationsoffutureconsumers,demonstratedbyhighhedonicscores.Weobservedthatitwasuptothecompanytocomeupwithinnovativeprototypestooffsetconsumers’tendencytothinkoftoofamiliarproducts.Withaneffectofmereexposure,focusgroupsparticipantsgainedexperience,accuracyandappreciationbygettingusedtotheprototypes.Onceproductsweredeveloped,qualitativeandquantitativeevaluationswereconductedwithotherconsumersinordertovalidatepurchasingpotential.Theassessmentofenvironmentalimpactshasallowedforabroaderapproachtopractices,andhelpedwithdesignandorganizationaldecisions.Thisstudyhighlightedthevalueofconsumervoice,closecollaborationbetweenR&Dandconsumerscientists,andofenvironment-friendlythinking.Thismethodologyisflexibleenoughtoapplytoanynewfoodproduct,includinginnovations.

Keywords

consumer-drivendevelopmentfoodinnovationprocesssustainabilityspirulina

P1_167 Leveragingsensorypanelstouncovercategoryperceivedfunctionalbenefitsandcheckon-packclaims

RubenRama,GraceYao,LayneLv,ChristineBarnagaudMMRManagementConsulting(Shanghai)CoLtd.,China

Abstract

Consumergeneratedtermscanprovidevaluableinformationabouttheperceivedfunctionalityofaproduct,butunderstandingwhichsensorycharacteristicsareresponsiblefortriggeringthosefunctionalassociationsisdifficult.Inaddition,on-packproductclaimscansometimesconfuseandmislead,byinadvertentlymissingkeysensory-functionalassociationsormis-associatingsensorytermswithfunctionalconcepts,therebydiminishingproductappeal.

ThiscasestudyinvolvingRTDcoffeesinShanghaidescribesahybridquantitativeandqualitativeapproachwhichusestrainedsensorypanelstoprovidemoreactionableinsightsandadeeperunderstandingofthesensorydriversofproductfunctionality.

Afunctionallexiconobtainedfromapriorstudywasusedwith7RTDcoffeescommerciallyavailableinthePRC.On-packproductclaimswerealsogathered.

24sensorypanellistsfromtwoofMMR’sShanghaidescriptivesensorypanelsparticipatedintwoseparategroupseachinvolving12panellists.Asensorypanelleaderandanexperiencedqualitativeco-moderatorledtwopanelsessionsforeachgroup.Duringthefirstsession,panellistsgeneratedasensoryvocabularyandthenrankedthecoffeesquantitativelyacrossallthesensoryattributes.Inthesecondsession,linksbetweenproductsensorycharacteristicsandfunctionalitywereexploredandtheon-packproductclaimsreviewed.

PanellistswereabletosuccessfullycorrelatefunctionaltermswiththesensorycharacteristicsoftheproductsandlinkingthosetermstothecorrespondingRTDcoffees.Inaddition,explorationoftheon-packclaimsbroughttolighttheambiguityofsomeofthemandhowthesensorycharacteristicsexpectedtobedeliveredbythoseclaimswerenotalwaysmet.

Thissensory-qualapproachrepresentsafast,agileandvalidmethodforexploringthedriversoffunctionalityandfunctionalproductclaimsversustraditionalapproaches,therebydeliveringsignificantsavingsintimeandmoneywithoutcompromisingaccuracy.

Keywords

sensoryconsumerfunctionalconceptualisationqualitative

P1_168 T@stytest:deviceforassessingtastesensitivity

ChristopheMartin,AmbrineBougaud,EricNeyraudINRA,France

Abstract

TheaimoftheposteristopresenttheT@styTMdeviceandtogiveanexampleapplicationthroughresultsobtainedinanongoingstudy.Theadvantagesandlimitsofthisdevicewillbediscussed.

T@styTMdevice,usableforhometesting,wasdesignedtoassesshumanabilitytodetectseveraltastantsatlowconcentrationsinordertoprovideindividualprofilesbasedonsensitivitytothefivetastes(sweet,salty,sour,bitter,andumami).Threetest-sheetsmadeofediblepaperareusedforeachtaste(threereplicatemeasurements).Eachtest-sheetconsistsofsixseriesofthreeprecutdiscs(one“tastydisc”andtwoneutraldiscs)onwhichtastestimuliofdifferentintensitiesweredepositedinacontrolledway.TheconcentrationswerechosentoobtainaGaussiandistributionoftheindividualscoresacrossthegeneralpopulation.Foreachseries,subjectsareinstructedtotastethethreediscsbyplacingthemonthetipofthetongueforafewsecondsandtofindthetastydisc.CalculationofthesensitivityscorewasinspiredbytheBest-EstimateThreshold(BET)method.Resultscanbeexpressasascoregoingfrom0to6orasapercentagereflectingsensitivitycomparedtoareferencepopulation.Theresultspresentedemergefromanongoingstudywhoseobjectiveistoinvestigatewhetherthebiologicalfilmliningthetonguemayplayaroleintasteperception.Tastesensitivityof100subjectswasevaluatedusingt@stytest.Theresultsshowthathighinterindividualvariabilityexistsforthefivetastes,andsuggestthattastesensitivityisageneralfeature.AsignificanteffectofAgeandGenderfactorswashighlighted.Inaccordancewithpreviousworks,weobservedthattastesensitivitydeclineswithage,andthatwomenhavehighersensitivitythanmen.

Announcement:WearelookingforacompanyinterestedinmanufacturingTastyTMdevice.

Keywords

TasteSensitivityThresholdHometesting

P1_169 ApplicationofsensorymethodologyforcomparingcheesemadewithCynaracardunculuscoagulantandanimalrennet

CristinaConceicao1,2,FlávioSilva2,AnaGarrido2,FranciscaMachado2,GraçaMachado1,2,BartolomeuAlvarenga3,4,5,JoãoDias3,6,JoãoCarvalho3,AntónioMartins4,5,FátimaDuarte7,11ICAAM,Portugal.2U.Évora,Portugal.3ESA,Portugal.4UTI-INIAV,Portugal.5LEAF-ISA,Portugal.6GeoBioTec,Portugal.7CEBAL,Portugal

Abstract

Évoracheeseisahardorsemi-hardcheese,withanPDOdesignation,obtainedfromthecoagulationofewe’srawmilkbytheactionofCynaracardunculusL.aqueousextracts,inAlentejo,aSouthernRegionofPortugal.Overthecenturies,thiscoagulantagenthasbeenwidelyusedforcheesemaking,withinfluenceontextureandsensorycharacteristics.TheaimofthisstudywastoevaluatetheeffectofaqueousextractsofthreeCynarapopulations(C1,C2,C3)onÉvoracheesesensoryproperties,comparingtheseresultswithananimalcoagulant(control)usingtwosensorymethods.Adescriptivesensorytestwasundertakenatdays45,60and90ofripeningandaconsumeracceptabilityatday90ofripening.Atrainedpanelof11tastersscored27attributesonanintensityratingsscaleof10cmandanacceptabilityscalewasusedforthe117consumers.Thedescriptivepaneldidnotdifferentiatesignificantlycheesesinmostoftheattributes,butoverallaspectsprofilewassignificantlydifferentbetweencheesesmanufacturedwithanimalcoagulant(control)andCynaracheeses.Theconsumer’sresultsshowedthatcheesesmadewithanimalcoagulanthadasignificant(p<0.05)lowerscoreofsmellandtexturewhencomparedwithcheesesmanufacturedwithCynaracardunculusL.whichisinagreementwiththephysicochemicalcharacteristicsofthecheese.Consumerpanelsareprogressivelybeingusedinteststraditionallycarryoutbytrainedpanels,whichcansavetime,expensesandincomes,whenproperlyapplied.KEYWORDS:Évoracheese;ewe;CynaracardunculusL.;sensoryanalysis,methodology.

Keywords

sensorymethodologyPDOcheeseCynaracardunculusrennet

P1_170 Pairsocialinteractiononthesensoryandfacialexpressionresponsesofconsumerstowardssnackproducts

DamirTorrico,SigfredoFuentes,ClaudiaGonzalezViejo,HollisAshman,FrankDunsheaTheUniversityofMelbourne,Australia

Abstract

Explicitsensoryresponsesarepronetopsychologicalbiases.Physiologicalreactionsmayprovideunbiasedinformationregardingbehaviours.Facialexpressionsarelinkedtoemotionsandaffectiveresponses.Mostofthequantitativeresearchisperformedinisolationusingbooths(whereenvironmentorinfluencesofotherparticipantsareminimized).Inreality,consumersassessmentoffoodsisaffectedbyreactionsofotherconsumersaround.Thisstudyevaluatedtheeffectofsocialinteraction(pairs)onsensoryandfacialexpressionresponsesofconsumerstowardsdifferentsnacks.Acomparisonbetweenresponseswasperformedusingtwoconditions:isolation(booths)andsocialenvironment(pairs).N=80untrainedparticipantsevaluatedsixsnacks(chocolate,gummies,wasabi-coatedpeas,vegemite,chili-slices,andoctopus-chips).Usingarandomizedcrossoverdesign,halfoftheparticipants(N=40)tastedthesamplesusingtraditionalbooths,andthesecondhalf(N=40)tastedthesamplesinpairs(N=20),whereparticipantswereseatedinfrontofeachotherandinstructedtodiscussandrespondquestionsusingatablet-PC.Consumersassessedfamiliarity(5-pointscale)andliking(appearance/aroma/taste/texture/overall)usinga9-pointhedonic-scale.AnovelAndroid®app(BioSensory)wasusedforcapturingvideosandsensoryresponses.EmotionswereassessedusingFaceReaderTMbasedonfacialexpressions.Datawereanalysed(α=0.05).Forboothsand/orpairs,chocolatehadthehighestlikingscore(7.1-7.2)andvegemitethelowest(4.5).Thesnackeffectwassignificant(P<0.05)forallsensoryattributes;however,theconditioneffect(boothsand/orpairs)wasonlysignificant(P<0.05)forlikingofappearance,aromaandtexture.Forboothsand/orpairs,appearance(factor-loading-1=0.81-0.93)andaroma(factor-loading-1=0.83-0.86)werethemaindiscriminatingfactorsamongsnacks.Participantsinboothsand/orpairsshowedneutral(0.55-0.63),happy(0.4-0.11),andsurprised(0.02-0.05)facialexpressions.Contextaffectstheperceptionofconsumerswhentastingfoods.Thesefindingsareusefultomeasuretheextentofthepairsocialinteractiononsensoryresponses.

Keywords

socialinteractionacceptabilitysnacksfacialexpressionsemotions

P1_171 Virtualrealityenvironmentsonthesensoryacceptabilityandemotionalresponsesoffull-andno-sugarchocolate

DamirTorrico,WeiDong,SigfredoFuentes,ClaudiaGonzalezViejo,FrankDunsheaTheUniversityofMelbourne,Australia

Abstract

Eatingisamultimodalsensoryexperienceinwhichconsumersdonotonlyperceivetastes/flavorsbutalsothecontextualinformationfromtheirsurroundingenvironment.Alimitationwithtraditionalconsumerstestingisthatisolatedenvironmentsinboothslackofecologicalvalidityandconsumersengagementinformingconsumersperception,preferenceandbehaviors.Anemergingmethodthatovercomesthislimitationistheuseofvirtualreality(VR)immersiontosimulatedifferentcontexts.Thisstudyevaluatedthesensoryacceptabilityandemotionalresponsesoffull-andno-sugarchocolateundertraditionalsensoryboothsandtwodifferentVRenvironments(headsets).N=50untrainedparticipantsevaluatedtwochocolatesamples(FS=fullsugarandNS=nosugar,maltitol)underthreeenvironmentalconditions:(1)traditionalbooths,(2)positive-VR[anaestheticallyopen-fieldforestlocatedatBlueMountains,Sydney,Australia],and(3)negative-VR[aclosed-spaceroomnamed“TheGlassHouse”withold,mottledwindowframes,dirtywoodenfloor,andoldfurniture]ina2x3randomizedfactorial.Participantsratedacceptabilityofsweetness,bitterness,texture,aftertasteandoverallusinga9-pointscale,andintensitiesofsweetness,bitternessandhardnessusinga15-cmunstructuredline-scale.Emotionswereassessedusingcheck-all-that-applied.ChocolatetypeandVRenvironmentsdidnotaffect(P≥0.05)thelikingofattributes(5.4-6.8).However,FShadahigher(P<0.05)sweetnessintensitythanNSforpositive-VR(10.8vs.9.1).Principalcomponentanalysis(PCA=61.1%ofdatavariability)showedthatNSunderpositive-VRwasassociatedwithoverallliking.FSunderpositive-VRandtraditionalboothswasassociatedwithsweetnessintensity.Fortheemotions,NSandFSunderpositive-VRwereassociatedwith“energetic”,“merry”,“loving”,“active”,and“happy”;however,undertraditionalboothswererelatedto“good”,“warm”,“calm”,and“satisfied”.“Interested”,“bored”,and“guilty”wereassociatedwithNSundernegative-VR(Dim1+Dim2=75.5%ofdatavariability).VRcanbeusedtounderstandcontextualeffectsonconsumersperceptions.

Keywords

virtualrealityacceptabilityno-sugarchocolatecontextemotions

P1_172 UsingSensoGraphforprojectivemappingwithalargenumberofconsumers

DavidOrden1,EncarnaciónFernández-Fernández21UniversidaddeAlcalá,Spain.2UniversidaddeValladolid,Spain

Abstract

SensoGraphwasproposedrecently(Ordenetal.,2019,DOI:10.1016/j.foodqual.2018.09.005)asanovelgeometricapproachtocomplementtheuseofstatisticsfortheanalysisofprojectivemappingdata.Itsdefiningcharacteristicistheuseofgeometrictechniquestoobtainaconsensusgraphic,whichnotonlyshowsapositioningofthesamples,butalsoconnectionsbetweensamples,whoseforceorstrengtharefurtherencodedinamatrix.Untilnow,thisgeometrictechniquewasappliedwithatrainedpanelandwithalimitednumberofconsumers.Thus,theaimofthisworkistotesttheSensoGraphmethodwithalargernumberofconsumers,tastingcommercialproducts.Atotalof256consumers,withagesbetween16and30yearsold,evaluatedninecommercialchocolate-chipscookiesusingprojectivemapping.Ononehand,thedatawereanalyzedusingtheSensoGraphgeometrictechniqueand,ontheotherhand,bythestatisticaltechniqueMultipleFactorAnalysis(MFA).ThisstudywithalargernumberofconsumersconfirmsthatSensoGraphisagoodmethodtodeterminesimilaritiesanddifferencesbetweentheproducts.TheconsensusmapissimilartotheoneprovidedbyMFA,providingadditionalinformationabouttheconnectionsbetweensamples,whichhelpstobetterunderstandtherelationsinsideandbetweengroups.Inaddition,thecomputationalcostofSensoGraphgrowsasalinearfunctiononthenumberofconsumers,whilethatofMFAgrowsasacubicfunction.Therefore,thelargerthenumberofconsumers,themorerelevantisthecomputationalefficiencyofSensoGraph.

Keywords

SensoGraphProjectivemappingMultipleFactorAnalysisConsumersChocolatechipscookies

P1_173 Exploringimplicitassociationsbetweenscentsandrelaxation:anewexperimentalprocedure

DonatoCereghetti1,ChristellePorcherot1,SylvainDelplanque2,IsabelleCayeux11FirmenichSA,Switzerland.2SwissCenterforAffectiveSciences,UniversityofGeneva,Switzerland

Abstract

Introduction.Thesenseofsmellisoftendescribedasanimplicitsystem,inwhichsensoryinformationispredominantlyprocessedwithoutexplicitawareness(Köster,2002).UnderstandingconsumerimplicitcognitioncouldthusbeanessentialrequirementintheF&FIndustrytosuccessfullyassessandpredictproductperformance.Inthatspirit,ourlaboratoryisadaptinganddevelopingnewexperimentalprocedures(i.e.,EvaluativePrimingtask;Fazio,Sanbonmatsu,Powell&Kardes,1986;Hermans,Baeyens&Eelen,1998)toexploreimplicitassociationsbetweenscentsandrelaxing/energizingfeelings,validatingtheirusewithsimplecompoundsbutalsowithflavorsandfragrances.Methods.Forty-sixFirmenichinternalpanelistsparticipatedinourvalidationstudy.Initially,participantsweretrainedtosortasquicklyandaccuratelyaspossibletargetwordsintotheirrespectivecategory(energizingorrelaxing)usingtwoadjacentkeysonacomputerkeyboard.Inthecriticaltestingphase,thesortingtaskwasperformedagain,butthistimetargetwordswereprecededbyanolfactoryprime(mentholorvanillin)thatparticipantswereinstructedtoignore.Wethenanalyzedtheabilityoftheprimestofacilitatetheprocessingoftheupcomingtargets.Resultsanddiscussion.Wefoundshorterresponselatencieswhenenergizingtargetswereprecededbythementholprimeandwhenrelaxingtargetswereprecededbythevanillinprime;supportingtheexistenceofimplicitassociationsbetweenmentholandenergizingfeelingsontheonehandandbetweenvanillinandrelaxingfeelingsontheother.Wefurtherappliedthisproceduretomeasureassociationsbetweenfeelingsandfinefragrances,revealingitsabilitytodifferentiateperfumesbasedontheirrelaxing/energizingqualities.ResultswillbediscussedinthelightofimplicitdatawepreviouslycollectedusingamodifiedversionoftheImplicitAssociationTest(Lemercier,Coppin,Cereghetti,Porcherot,Delplanque&Cayeux,2019).

Keywords

primingimplicitmethodsemotionsscents

P1_174 Implementingimmersivetechnologiesinconsumertesting:Tasteperceptionandlikinginalaboratory,immersivesimulatedcaféandrealcafé

EHZandstra1,2,DKaneko3,GBDijksterhuis4,EVennik2,RADeWijk51UnileverR&DVlaardingen,Netherlands.2WageningenUniversityandResearch,Netherlands.3KikkomanEuropeR&DLaboratoryB.V.Wageningen,Netherlands.4WageningenUniversityandResearch,Netherlands.5WageningenFoodandBiobasedResearch,WageningenUniversityandResearch,Netherlands

Abstract

Intraditionalproducttests,panelistsevaluateproductsinisolatedsensoryboothswhereeverythingisasstandardizedaspossibleandnon-productcontextualinformationisintentionallyminimized.Thisiscompletelydifferentfromreal-lifesituationsinwhichyoudrinkoreataproducttogetherwithotherpeople.Whereassensoryboothsenableastrictcontroloverproducttesting,theyarenotrepresentativeofwhathappensintherealworldanddonottaketheroleofcontextinshapingproductperceptionsandacceptanceintoaccount.Asolutionwouldbetosimulatethereal-lifecontextinthelaboratoryviatheuseofimmersivetechnologies.Initialresearchindicatesthattheuseofimmersivetechnologiesmayimprovethepredictivevalidityandreliabilityoflikingscoresinconsumertesting.However,howimmersivetechnologiesimpactfoodtasteperceptionisnotknown.Thisstudyinvestigatedtasteperceptionandlikingofsoupsinalaboratorycontext,immersivesimulatedcontextandreal-lifecontext.Forty-fiveDutchparticipants(18-60yearsofage)tookpartinthreetastingsessions,eachinadifferentcontext:1)laboratory,2)immersivecontextdepictingasimulatedcaféusingaudiovisualcues,and3)realcafé.Participantstastedeachtimefourtomatosoupsvaryinginsaltcontentandawarm-upsample.Tasteperception,likingandengagementweremeasured.Resultsshowedthattherewerenodifferencesinlikingnortasteperceptionbetweenthethreecontexts.Inaddition,participantsfeltmostengagedintherealcaféandleastinthelaboratory,withthesimulatedcaféinbetween.Thissuggeststhattheeffectsoftestcontextfoundinearlierstudiesmayberelatedtofactorsotherthanthetestcontextitself,e.g.,consumerpopulation,portionsize,socialcontext,timeofday.Thisstudyprovidesnewinsightsontheuseofimmersivetechnologiestobetterunderstandfoodintensityandlikingindifferentcontexts.

Keywords

ContextImmersivetechnologyEngagementLikingFoodtasteperception

P1_175 Evaluationoftheintensityofhaircareproducts’fragrancesinstandardizedconditionsreproducingthereallifeconsumerroutine

EmilieRey-Dubuis,CélineCarrascoCarrasco-Douroux,LisaLeMauff,GaëlleLeGoffSymrise,France

Abstract

Theaimofthisstudywastodevelopastandardizedwaytoevaluatetheintensityofhaircareproducts’fragrancesusedinecologicalconditions.

Haircareisbecomingmoreandmoreimportantinthecosmeticindustryandtheneedforspecificprocedurestoevaluatetheirsensoryperformancesisgrowing.Asaconsequence,protocolshavetobesetupinordertostandardizetheevaluationofhaircareproductswithreproducibleconditionsinafastandresourceefficientway.

Atailor-madedevicewasdesignedatSymrisetoreproducethereal-lifeconsumer’sperceptionofthefragranceonskin:aglasstubeusedwithaspecificairfantoblowfragrancesandallowforastandardizedevaluationofthesillage(EverTrail®).EverTrail®wasuseddailytoevaluatethetrailoffinefragrances,andwehypothesisedthatitcouldbeadaptedtotheevaluationofhaircareproductsaccordingtoaconsumer’spremiumhaircareroutineincludingtheuseofashampoo,amask,andaleave-on.

WetestedtwoFrenchshampoosbest-sellers.TheproductswerefirstevaluatedonaLabeledMagnitudeScalebyasensoryexpertpanelonhead,asaconsumerwoulddoathomewiththeapplicationofashampoo,amasktorinseandaleave-oncreamfromeachrange.Theproductswerethenevaluatedonhairswatcheswiththesameroutineandwereplacedintheglasstube.Thesensoryexpertpanelevaluatedthefragranceintensitybothdirectlyontheheadandintheglasstube.Thedatashownosignificantdifferencebetweenfragranceintensityonheadandintheglasstube.

Thuswewereabletoreproducetheoutcomeofaconsumer'shaircareroutineundercontrolledconditionstoevaluatetheintensityoftheproduct’sfragrancesusingareliabledevice:theglasstube.

Keywords

FragranceIntensityConsumerroutineHairCare

P1_176 Estimatingtheamountofcarry-overbetweenmouthwashsamplesforatriangletestmethodology

EmilyUpstill,PaulTalsma,CarolineJordanGivaudan,UnitedKingdom

Abstract

AkeychallengeforsensorytestingintheOralCarecategoryistominimisetheamountofcarry-overbetweensamplesduetothestrengthandlonglastingcharacteristicsofingredientsusedintoothpastesandmouthwashes.Forflavourprofiling,measurescanbeputintoplacetoreducethecarry-overeffectbetweensamplese.g.ensuringasufficientbreakisgiventopanellistspriortoassessingsubsequentsamples.However,thiscanbecomeproblematicwhenusingamethodologythatrequirestheproductstobeassessedcloselytogethersuchasindiscriminationtests.Thepurposeofthisstudyistodemonstrateanexperimentaldesignthatallowstheamountofcarry-overbetweensamplestobestatisticallyanalysedwhenusingaprotocolthatfollowsourcurrenttriangletestmethodology.Thisdesignhasprimarilybeenusedinthepharmaceuticalindustry,howeverhasrarelybeenappliedtoSensoryScience.ThetrainedOralCarepanellistsatGivaudanassessedalcohol-basedmouthwashesusingthetriangletestmethodologyandthenassessedthesameproductsonaseparateoccasionusingthecarry-overdesign.Thecarry-overdesignfollowedthesameprotocolasthetriangletestmethodologyhowever,ratherthanaskingthepanelliststoassessallthreeproductsandthenselecttheoddoneout,theywereaskedtoscore4keyattributesafterassessingeachproductinthetriad.Thesescoreswerethenusedintheanalysistogiveanestimateoftheamountofcarry-overandtheestimatesweretestedforstatisticalsignificanceusingat-testforeachattribute.Twodifferentprotocolsweretested,wherepanellistsrinsedwithmouthwashfor10secondsversus30seconds,andresultsshoweddifferencesincarry-overdependingontheprotocolused.Ourfindingshighlightanoptimalprotocolforassessingmouthwashesusingthetriangletestmethodology.Additionally,wecanbeconfidentthatanycarry-overpresentdoesnotsignificantlyimpactourresults.

Keywords

carry-overoralcaretriangletest

P1_177 RapidsensorymethodsforthecharacterizationofSpanishwineswithappellationoforigin

EncarnaciónFernández-Fernández1,DavidOrden21UniversidaddeValladolid,Spain.2UniversidaddeAlcalá,Spain

Abstract

Rapidsensorymethodshavegainedconsiderableinterestasalternativestoconventionaldescriptiveprofiling,duetotheirspeedandcost-effectiveness.Amongtheseveralalternativesproposed,projectivemappingbasedonholisticassessmentandultra-flashprofilebasedonattributeevaluationaretwoattractiveapproaches.InthepresentstudywehavetestedthesetwomethodologiesfortheevaluationoftencommercialredwinesofdifferentSpanishappellationsoforigin,usingtwenty-fourassessorswithexperienceinwinetasting.ThedataofprojectivemappingwereanalyzedbySensoGraphandMultipleFactorAnalysis(MFA),andthedataofultra-flashprofilewereanalyzedbyMultipleCorrespondenceAnalysis(MCA).TheresultsobtainedbyMFAandSensoGraphhaveshowntobeverysimilar,althoughSensoGraphmakesamoreexhaustivediscriminationbetweensamples,obtainingdifferencesbetweenwinesfromdifferentappellationsoforiginandgrapevarieties.Asfortheultra-flashprofiling,itsresultshavemadepossibletodescribethesensorycharacteristicsofthewines.AninterestingoutcomeisthattheyoungwinesofRiberadelDueroappellationoforiginareverydifferentfromtherestofredwines,withtheformerbeingcharacterizedbybeingfruitywines,witharomasofredfruits,strawberryandhavingaviolettone.Furthermore,thewineofJumillaappellationoforiginischaracterizedbyitsaromasofhoneyandfigs.Ontheotherhand,winesofConcadeBarberáappellationoforiginarecharacterizedbytheiraromaofblackfruitsandbybeingacidicandsoft.Finally,theonlyagedwine,ofBierzoappellationoforigin,wasbeenperfectlyidentifiedbyitstouchofwood.

Keywords

ProjectivemappingUltra-flashprofileSensoGraphCommercialwinesSpanishapellationsoforigin

P1_178 Likingofe-liquidflavorsbysmokersandnon-smokers:correlationbetweensmellingandvaping?

ErnaJZKrüsemann1,2,FranziskaMWenng2,JeroenLAPennings1,KeesdeGraaf2,ReinskjeTalhout1,SanneBoesveldt11NationalInstituteforPublicHealthandtheEnvironment,Netherlands.2WageningenUniversity,Netherlands

Abstract

Objectives:Flavorvarietyisanimportantreasonforsmokerstoswitchtoelectroniccigarette(e-cigarette)use.However,theavailabilityofattractivee-liquidflavorsmayalsostimulatee-cigaretteuseamongyoungnon-smokers.Researchone-liquidflavorlikinginbothusergroupsisnecessarytoinformregulatorsandprotectpublichealth.Sensoryresearchone-liquidscanbeperformedthroughsmellingandvaping.Comparedtovaping,smellingisfaster,lessexpensive,lessinvasiveandthusassociatedwithfewerrestrictionsonthestudypopulation.However,dataonthecomparabilityofsmellingandvapingislacking.Thisstudyaimstodeterminethecorrelationinflavorlikingbetweensmellingandvapinge-liquids,forsmokersandnon-smokers.Methods:Twenty-foursmokers(meanage24.7±8.3)andtwenty-fournon-smokers(meanage24.1±7.4),allhavingneverusedane-cigarette,smelledandvaped25commerciale-liquidsinvariousflavors.Participantsassessedliking,intensity,familiarity,andirritationona100mmVAS.Thecorrelationcoefficientbetweensmellingandvapingwascalculatedonmeanscores.Differencesbetweensmokersandnon-smokerswerecalculatedusingindependentsamplest-tests.Results:Overallmeanflavorliking(±SD)rangedfrom20.9±13.6to68.4±14.3(smelling)andfrom24.5±19.7to64.8±22.3(vaping).Overallcorrelationcoefficientsbetweensmellingandvapingwere0.84forliking,0.82forintensity,0.84forfamiliarity,and0.73forirritation.Correlationsdidnotdiffersignificantlybetweensmokersandnon-smokers.Themostandleastlikedflavorsdifferedbetweensmokersandnon-smokers.However,differencesinlikingwithinflavorswerenotsignificantbetweenthegroups.Conclusions:Likingofe-liquidflavorsthroughsmellingstronglycorrelateswithlikingduringrealconsumerbehavior(vaping).Thus,smellingcouldbeusedtofurtherinvestigatedifferencesinflavorlikingbetweenconsumergroups,takingpotentialdifferencesonindividualandflavorlevelintoaccount.

Keywords

LikingFlavorSmellingVapingE-cigarette

P1_179 Sensoryevaluationoftobaccoproducts:Considerationsfromregulatoryandscientificperspectives

JenniferBernat1,ErnaKrüsemann2,3,KeesdeGraaf3,SanneBoesveldt3,ReinskjeTalhout21USFoodandDrugAdministration,USA.2NationalInstituteforPublicHealthandtheEnvironment(RIVM),Netherlands.3WageningenUniversity,Netherlands

Abstract

Introduction:Flavoredcigarettes,e-cigarettes,cigars,hookah,andsmokelesstobaccoproductsareincreasinglypopularamongyouthandyoungadults.Federalflavorregulationsexistforcigarettesandroll-your-owntobacco(UnitedStatesFamilySmokingPreventionandTobaccoControlAct–USFSPTCA;EuropeanUnionTobaccoProductDirective–EUTPD).Currently,nofederalflavorregulationexistsfore-cigarettes,cigars,hookah,orsmokelesstobacco.Researchshowsthatflavorsenhanceproductappeal,reduceharmperceptions,andaffectpatternsofuse,includingincreasedinitiation.Sensoryresearchonflavorscouldpotentiallybeusedtoinformpolicy.Thisreviewsummarizeshowsensorymethodologiescouldbeappliedforfutureflavorregulationsofdifferentproducts.Methods:Systematicreviewofpublishedstudiesandempiricalandtheoreticalpapersthatdescribesensorymethodsusedtoinvestigateflavors.Results:Discrimination,descriptive,threshold,andhedonicsensorymethodsusingtrainedoruntrainedsensorypanelscananswerseveralflavorregulation-relatedquestionsacrossdifferentusergroups.Examplesarepresence/absenceofacharacterizingflavor,intensityanddetectionthresholdsofcertainflavors,andlikingandappealofspecificflavorsorproducts.Discussion:Sensorymethodscanbeappliedtoflavor-relatedprovisionsoftheUSFSPTCA,theEUTPD,andforotherjurisdictions.Weprovideanoverviewofsensorymethodologiesandhowtheycanbeusedtoinformregulatorydecisionsregardingflavorsinproducts.Resultsobtainedfromeachmethodcanbeusedtoestablishorenforceaflavorproductstandard,forinstance,acharacterizingflavorban.Thelikelyusergroup(e.g.,youth/adults,smokers/non-smokers)isanimportantconsiderationasflavorexperiencesmaydifferbetweenusergroups.

Keywords

SensoryevaluationFlavorRegulationCigarettesE-cigarettesSystematicReview

P1_180 Formationoffirstexperttastingpanelofblacktruffle(Tubermelanosporum)

EvaTejedor-Calvo1,AnaPilarGarcía2,SergioSánchez1,SergiGarcía-Barreda1,DomingoBlanco2,MariaÁngelesSanz-García1,PedroMarco11AgrifoodResearchandTechnologyCentreofAragon(CITA),Spain.2UniversityofZaragoza,Spain

Abstract

Theblacktruffle(Tubermelanosporum)isoneofthemostprizedfoodcondimentsforitsorganolepticcharacteristics.Concerningcommercialqualitycontroloftruffles,UNECESTANDARDFFV-53classifiestrufflesinthreecategoriesaccordingtomorphology,externalappearanceandweight:Extra,FirstandSecondclass.However,trufflesaremainlyappreciatedbytheiraromaandthisregulationdoesnottakeitintoaccount.Thisresearchallowstostablishcategoriesbysensorialparameters,helpedbyflavorinstrumentalanalysistechniques,creatingthefirstexperttastingpanelspecializedinblacktruffle.Agroupofexperts(producers,retailers,chefs,pickersandfoodscientists)wereselected,taughtontrufflequalityandonthearomaticdescriptiontermsoftruffles,T.melanosporumspecifically,followingtheISONORM11035asapre-trainingphase.Tasterstrainedbyapreliminaryattributelistclassifiedfreshtrufflesusinga10-pointscale.Principalcomponentanalysis(PCA)wasperformedtovisualizecorrelationsamongterms(synonymsandantonyms)forconceptalignmentandagreedonthetermsofthefinallist.Oncetrained,panelistsweredevotedtoevaluatingtruffles.Sampleswerealsosubmittedtoaromaanalysisbyolfactometry(CG-O),withtheaimofcorrelatingbothsetsofdata.Atastingfilecalled“ATRUTERmodel”wasdesignedwithattributesselected.Firmness,limpidity,morphologicalfactor,inludingmaturity,andaromaticqualitywereevaluatedover100points.Finalaromaattributesincludedwere:“intensity”,“aromaticcomplexity”,“equilibriumofaroma”,“durability”and“quality”.Fromthesedata,thepanel'sperformancewascheckedregardingtheabilitytodiscriminateamongproductsandintermsofreproducibilityandthehomogeneityofthepanelintheuseofthedescriptors.Basedontheseindicators,thepanelwasdeemedsuccessfullytrained,anditisusedtosupportthescientificassays,todetectfraudsintruffleproducts,toqualifytruffles,truffledproductsandrestaurantswheretheblacktruffleisused.

Keywords

blacktruffletastingpanelaromaTubermelanosporumaromaticquality

P1_181 Howtrufflenests,anagronomictechnique,affectstoblacktrufflequality?

EvaTejedor-Calvo1,SergioSánchez1,SergiGarcía-Barreda1,RaulIgual2,PedroMarco11AgrifoodResearchandTechnologyCentreofAragon(CITA),Spain.2CookingschoolTeruel,Spain

Abstract

Tubermelanosporum,theEuropeanblacktruffle,isaculinarydelicacyveryappreciatedworldwideduetoitsorganolepticproperties,inparticularthearoma.Morethan200compoundshavebeenreportedfromvarioustrufflespecies.AstandardprofileofVOCs(VolatileOrganicCompounds)canbestablishedforT.melanosporum,howeverthereisvariabilitybetweenindividualtoindividualattributedtodifferentfactors(origin,soilcomposition,treespeciesassociatedwithitandmicroorganismsinteractions).Thisspeciesgrowsasanobligatesymbiontofseveralwoodyplantsformingectomycorrhizas.“Truffle-nests”setting-upisanoveltechniquethatconsistsoninstallingpunctualamendmentsinthesoil,byincorporatingasoftsubstratewithtrufflespores.Thisleadstoaroundershapeandalesspresenceofinsectdamages.Thisstudyaimedtoassesshowtrufflenestsinstallationaffectsblacktrufflearomaonbothorganolepticandanalyticwaysbycomparingtrufflesfromnestsandtrufflesfrombulksoil.Truffleswereharvestedandimmediatelywerecleaned,surfaceairdriedandcooled(4ºC).24hoursafterharvesting,VOCsfromtruffleswereanalyzedbyHS-GC-O(headspace-gaschromatography-olfactometry)andHS-GC-MS(headspace-gaschromatography/massspectrometry)techniques.Also,ablind-olfactorytriangletestwastestedwithaconsumerandanexpertpanel.Overallresultsshowedthatnon-nesttrufflesclearlyhaveamorecomplexaromaticprofilethanthoseformedonnests.Somemoleculeswereonlyfoundinnon-nesttrufflesamples((E)-3-penten-2-one,2-Hexanol,2-butanol,Ethyl2-methylbutyrate,Isobutyl2-methylbutanoate,Ethanethiol,2-Butanone,Hexanal,Isobutanoland2-methylbutanoate);andalternativelybetweennestandnon-nest(2-Pentanol,4-Ethylanisole,3-MethylanisoleandAnisoleIsobutylIsobutyrate).Trufflesfrombulksoilalsohaveamorequantityofsomecompoundsbeingdimethylsulphideand2-methylbutanalthemostrepresentatives.However,thesedifferenceswerenotdetectedbytheconsumers,only140of300tests,andnorbytheexpertpanel,56of96,resultinginanon-practicaleffectofthistechniqueontruffleflavour.

Keywords

blacktruffleTubermelanospoprumVolatileOrganicCompoundsTruffle-nestssensorytest

P1_182 ComparisonoftheresponseformatandolfactorydescriptionofproductforoptimaluseofOlfacto-sensorywheel:ISIPCA’SMELL

FarnazHanaei,NadineVallet,JustineBelayISIPCA,France

Abstract

Olfactionisthesensewiththeclosestconnectiontomemoryandemotion.Thus,weareabletorecognizeanddistinguishsmellsevenafteralongtime.However,olfactorydescriptionofproductsremainsdifficultbecauseaproductmightcoverawiderangeofolfactorynotes.The“ISIPCA’SMELL”wheelisatooldevelopedbyISIPCAsensoryolfactionpaneltofacilitatetheolfactorydescriptionofanyproduct,regardlessoftheircategory.Thistooltakestheformofafour-levelwheel.Theygofromodorantfamilies,throughsub-categoriestosensorydescriptors.Thefourthandlastlevelofthewheelconsistsinrawmaterials.Theycorrespondtoeachdescriptorpreviouslyidentifiedanddefinedwithinthepanelasabenchmarkforthetraining.Easeofuseandintuitivenessofthewheelcanhaveanimpactonproductcharacterization.Thatisbecausetheodorprofileofproductscanchangeovertimeandsometimesveryquickly.Thisstudyinvolvesevaluationof3differentodorantcompositionsby8highlytrainedpanelists.Thelatterusedthe“ISIPCA’smell”toolin2formats:alist-basedquestionnaireandwheel-basedquestionnaire.Thepresentedstudyassessesthedifferencesbetweenthepanelists’resultsusingthetwoformatsinordertoinvestigatetowhichlevelthespontaneousodorperceptionandcharacterizationcanbeinfluencedbythemeansofdatacollection.Theproductsprofilesobtainedthroughthebothapproachesarealsocomparedtoinvestigateiftheodor.Thepanelistsshowedabetterperformanceusingwheel-basedquestionnaire.

Keywords

OdorcharacterizationCheck-All-That-Apply(CATA)ISIPCA’SMELLWheel

P1_183 Developmentandvalidationofadeviceforassessingthesillageoffinefragrances

GaëlleLeGoff,LisaLeMauff,CélineCarrasco-DourouxSymrise,France

Abstract

Theaimofthisstudywastodevelopadevicethatreproducesthesillageofafinefragranceinastandardizedwaytobeabletorunsensoryevaluationsinreproducibleconditionstocomparetheperformanceofseveralfragrancestodevelopnoteswithsillageofhighintensity.Thehypothesiswasthattheairflowcreatingthesillageofafinefragrancecouldberecreatedinalaboratory.

Acustom220cmlongglasstubeequippedwithanairfanwasdevelopedforthispurpose.Theairfanispositionedononesideofthetubewhiletheothersideisopened.Aglassslideloadedwithperfumeisputinsidethetube,nexttotheairfan.Thefragranceisblownthroughthetubethankstotheairflowcreatedbythefan.Panellistscansmellthefragrancethroughholesonthetubelettingtheairgetout.

Totesttheaccuracyofthedevice,wefirstevaluatedwithasensoryexpertpaneltheintensityoffourfragranceswornbyparticipantssittingnexttothepanellistsononehand(“intimatesillage”),andwalkingthroughacorridor(“publicsillage”),ontheotherhand.Thepanelthenevaluatedtheintensityofeachfragranceinthetube,bothinthefirsthole(intimatesillage)andthesecondhole(publicsillage).

Foreachfragranceandforbothpublicandintimatesillage,therewasnosignificantdifferencebetweentheintensityperceivedinareal-lifesituationandinthetube.However,thisprocedurealloweddiscriminatingthefragrancesthemselveswithonefemininefragrancebeingperceivedassignificantlymoreintensethantheothersinbothconditions.

Hence,thesillageofafragrancecanbereproducedincontrolledconditions(EverTrail®)inordertoevaluateandcomparefragranceswithsensoryexpertpanelsfordevelopmentorvalidationpurposes.

Keywords

FragranceSillageTrailConsumerroutine

P1_184 Developmentofaproceduretostandardizetheevaluationofthelong-lastingnessofafinefragrance

GaëlleLeGoff,LisaLeMauff,CélineCarrasco-DourouxSymrise,France

Abstract

Theobjectiveofthisstudywastoreproduceundercontrolledconditionswhathappenswhenafragranceisappliedonskininthemorningandwornthroughoutthedayinordertomeasureitslong-lastingness.

Wetestedseveralsupportstostandardizetheapplicationonskininordertohavereproducibleresultsandtomakethepreparationofthesampleseasier.

Fourfragranceswerechosenforbeingglobalbest-sellers,havingverydifferentolfactoryprofilesandbeingknownasverygood,averageandnot-so-goodperformers.Applicationonskinwasconsideredasthereference.Blotters,papertissuesandglassslidesweretestedasalternativesupports.20µLoffragrancewasappliedoneachsupportandleftonahotplatecalibratedon32°Ctomimicthetemperatureoftheskin.Thefragranceswereappliedoneachsupportafter8hours,6hours,4hours,2hoursandrightbeforetheevaluations.

TheintensityoftheperfumeswasevaluatedbyasensoryexpertpanelontheLabelledMagnitudeScalewiththehelpofacalibrationsetcontainingdilutionsofarawmaterial.In-houseperfumersalsocomparedthenotesofthefragrancesqualitativelyspeaking.

Theresultsshowedthatthefragrancesmelledontissuepapersandonblottersweresignificantlylessintenseafter4,6and8hoursthanonskin.Therewasnosignificantdifferenceofintensitybetweenglassslidesleftat32°Candtheskin.Similarly,thesupportthatshowedtheclosestolfactoryprofilescomparedtotheskinaccordingtotheprofessionalperfumerswasglassslides.

Thankstothisstudywecouldconsiderthatglassslidesleftat32°Ccouldmimictheagingofafragranceontheskinandallowedustoevaluatethelong-lastingnessofaperfumeovertimewithstandardizedevaluationswithanexpertsensorypanel(EverPrint®).

Keywords

FragranceLong-lastingConsumerroutineLong-lasting

P1_185 Hairhybridpanel:anovelapproachtobridgethegapbetweenconsumersandexperts

DonnaDooley1,AngelaCavanaugh1,GaewalinRicklefs1,MariaSutera1,LuizaCarvalho21L'Oreal,USA.2L'Oreal,France

Abstract

Understandingconsumerperceivedproductperformanceiskeytothesuccessofnewandexistingmarketproducts.Whiledifferencesmaybeapparenttocategoryexperts,whoaretrainedtoseedifferences,thedifferencesmaynotbenoticedbyconsumers.Tobridgethegapbetweencategoryexpertsandconsumersandtohaveabetterunderstandingofwhatconsumersmayperceivewhentheyusehairproducts,the“HairHybridPanel”wasdeveloped.TheHairHybridPanelusesourexistingSensoryTestingPanelwhichevaluatesotherproductcategories.TheSensoryPaneliscomposedof17womenwhoarehighlytrainedinevaluatingmakeupproductsusinga15-pointuniversalscale.Thesepanelistsweregivenbrieftrainingswithourhairexpertsonattributesusedtoevaluateshampoosandconditioners.Thegoalwastofamiliarizethepanelistswiththeattributes,butnotover-trainthem,aswewantedthemtobeclosetotheconsumer.Tobeconsumercentric,panelistsusedtheproductsastheynormallywould,athomeintheirshowerinplaceoftheirusualproducts.TheHairHybridpaneltestedproductsthatweretestedbybothhairexpertsandconsumersandthefindingswerewellcorrelatedtoboththeconsumersandhairexpertsonkeyconsumerattributessuchasfoamingandshine.StudieswerecarriedoutthroughouttheyearforshampooandconditioningbundleswiththeHairHybridPanel.Manyofthesamedifferencesperceivedbytheconsumers,includingamountoffoamingandeaseofcombingwetwerefound.TheHairHybridPanelisaquickapproachtotestproductspriortolargerconsumertestsasanindicatorofwhattheconsumermayormaynotperceive.Additionally,asthereisnostandardprotocol,thismethodcanbeusedwhentheestablishedsensorymethodsarenotappropriateforproducttesting,especiallywithinnovativeproducts.

Keywords

Consumer-CentricHybridSensoryHairNovel

P1_186 Effectsofeatingcontextonfoodperceptionarenotcausedbytheeatinglocationitself

GarmtDijksterhuis1,DaisukeKaneko2,RenedeWijk1,ManoukvanZoggel3,IreneSchiona3,LiesbethZandstra4,31WageningenFoodandBiobasedResearch,Netherlands.2KikkomanEuropeR&DLaboratoryB.V.Wageningen,Netherlands.3WageningenUniversityandResearch,Netherlands.4UnileverR&D,Netherlands

Abstract

Real-lifehumaneatingbehaviourdoesnottakeplaceinanenvironmentalvacuum,ithappensincontext.Thecontextinwhichconsumerseattheirfoodsinfluencestheacceptanceofthefoods.Consequently,consumers’hedonicandsensoryratingselicitedinanaturalconsumptioncontextmaydifferfromthoseelicitedundercontrolledsensorylaboratoryconditions.Identificationofthefactorsthatdrivethesedifferencesisdifficultbecauseintestingtypicallynotonlythetestenvironmentisvariedbutalsofactorsasconsumerpopulation,portionsize,socialcontext,timeofday,andfrequencyofconsumption.

Twenty-sevenhealthyDutchconsumers(18-65yearsofage)weretestedtentimesonconsecutiveweekdaysandonsimilartimesusingtheirownlaptop.Testlocationsalternatedbetweenthesensorylaboratoryandtheparticipant’sownhome.Thesamefourtestfoodsplusawarmupsampleweretestedeachtimebythesameconsumers.Thesametestprocedureswereusedinbothtestlocationstoassurethatpossibledifferencesintestresultswereattributabletothetestenvironmentandnottootherfactors.Measuresincludedlikingandtensensorytaste/flavour/textureattributes.

Likingscoresvariedsignificantlywithtestfoods(p<0.001).Likingscoresathomeweresomewhathigherthanlikingscoresinthelab(p=0.05).Overall,attributeswereaffecteddifferentlybytestlocation(p=0.05)butpost-hoctestsshowednosignificanteffectoftestlocationforanyofthesingleattributes.Attributescoresinthelabweremoreconstantacrossreplicatesthanscoresathome(p<0.05).

Likingandsensoryattributescoresvariedwithtestlocationbuttheeffectsweretypicallysmall.Overall,testingathomeandinthelabresultedinsimilarproductdifferences.Thissuggeststhatthelargereffectsoftestlocationfoundinotherstudiesmayberelatedtofactorsotherthanthetestlocationitself.

Keywords

contextmeasurement

P1_187 Italianchocolates:mainqualityindicatorsandconsumersperception.

GiulianaVinci,MattiaRapa,MarcoRuggeri,LuciaMaddaloni,RobertoRuggieriSapienzaUniversityofRome,Italy

Abstract

Chocolateisnotabasicfoodproductanditsconsumptionfollowtheindividualincomeavailable.Intheadvancedcountriesthespendingincreaseonthechocolatepurchasedoesnotrelatedtoagrowthinthequantitiesconsumed.Probably,thegrowthisregisteredinthequalityproductconsumption.ThisphenomenonisparticularlyaccentuatedinItaly.In2017,worldproductionofcocoaamountedto4.7milliontons,obtainedfor89.6%inthefirstsevenproducingcountries.TheEUistheworld'slargestcocoaimporterandEuropeancountriesarethemainprocessorsandthefirstconsumersandexportersofcocoa-basedproducts,especiallychocolate.TheItalianpeopleconsume3Kgofchocolateeachyearwithamarketvalueof1.7milliardsofeuros.InItalytheinternalmarketisequallydividedintomilkanddarkchocolate.Anincreasingattentionwasalsorecordedtothecocoacontentanditsqualitymainaspects,suchasorigin,environmentalandethic-socialissues,organicproduct.Theaimofthisworkistoprovidesurveysontheperceptionthattheconsumerhasofthequalitativeandnutritionalvaluesoftheanalysedchocolate.Inparticular,thefollowingItalianproductswillbeinvestigated:chocolatewithcocoacontentoflessthan50%;from50to75%andover75%.Thesurveytoolusedwillbean“adhoc”structuredbasedonatypesamplingstratified.Thevariableswillbeagegroup,genderandeducationalqualification.ThequestionnairewillfocusontheconsumerperceptionofItalianchocolateanalysedandthereforeonitsabilitytomakeinformedandconsistentpurchasingchoicescomparedtohisknowledgeandexpectationsregardingtheproduct.Thegoalwillbetoanalysetheconsumer'sattitudetowardsMadeinItalychocolateandifitrepresentsawell-definedconceptualcategoryinthemindsofItalianconsumers.

Keywords

ChocolateSurveyQualityindicatorsConsumerperception

P1_188 Upstreampreferenceprediction:sourcingrawmaterialstofittheconsumers’expectations

HadrienCadiou1,ThomasAlex2,OlivierGautreau1,MartinKern3,GillemLawson3,Jean-MarcLeGall1,PatriciaSilva41EurofinsSAMSensoryAndMarketing,France.2EurofinsSAMSensoryAndMarketing,Switzerland.3EurofinsSAMSensoryAndMarketing,Germany.4EurofinsSAMSensoryAndMarketing,Spain

Abstract

Researchiswidelyusedtodeterminewhetheraproductsatisfiesconsumerexpectations.PreferenceMappingenablesthedefinitionofpreferenceareasandthedefinitionofanidealsensoryprofilefordifferentclustersofconsumers.Thisworkswellwithrelativelyconsistentprocessedproducts:however,whatiftheproductsinvolvedarerelativelyinconsistentlike,forexample,agri-foods?Theseareaffectedbyvariationsintheenvironment,farmer-techniqueandmanyotherfactors.Forthesekindsofproducts,performingrepeatedDescriptiveAnalysesisproblematic:thereisasignificantfinancialinvestment;thereareissueswithpaneldeviation;descriptiveanalysiscannotalwaysbeperformedateachproductstageinaproducts’life.ManyseeInstrumentalAnalysisasadedicatedallyinpredictingthesensoryprofile,howeverinmostcasesthesensorypredictionremainsverylimitedinitsaccuracyandscope.TheUpstreamPreferencePredictionapproach(UPP)hasbeendevelopedtoeliminatethisobstacle:nottopredictthesensoryprofile,butinsteadtoanswerthequestion:Towhatextentaspecificproduct,batchorrawmaterialbelongstoapre-definedpreferencearea?IntheUPPapproach:

DescriptiveAnalysisandInstrumentalMeasurements(e.g.molecular(GCOMS),color(Lab*);viscosityanalysis,kcal,etc.)areperformedconcurrentlyonmanyreferenceproducts.APreferenceMappingapproachisperformedinparalleltotheabove,basedonaselectionoftheabovesetofreferenceproductswhicharerepresentativeofthesensoryuniverse.Thebelongingofthewholesetofproductstothepreferenceareascannowstatisticallybedefined.Basedontheseresults,ageneralvalidpredictionmodelisderived,forqualitycontrol&rawmaterialssourcingpurposes,involvingalimitedsetofIMandtheirrespectivethresholdonly.

Thispredictionmodelcanbeusedrepeatedly,batchbybatchduringthisandfutureharvestspreciselyandconsistentlypredictingconsumerspreference:predictivepoweratmanufacturersfingertips

Keywords

RawmaterialsSourcingPreferencePredictionInstrumentalPrediction

P1_189 Consumerfacialexpressionasindicatoroffoodacceptability,abiscuitscasestudy

ClémentCatanéo1,2,GuusBongers3,PhilippeCourcoux1,4,HannaLesme1,2,CaroleProst1,2,CécileRannou1,21Oniris,France.2CNRS,France.3NoldusInformationTechnology,Netherlands.4INRA,France

Abstract

Measuringtheacceptabilityoffoodproductscanbeachallengingissueinsensoryscience,sinceitcanbesubjectedtomanybiasandmanyrecentstudiesfocusonso-called“implicitmethods”thatdoesnotrequirequestionnaires.

ThisstudyinvestigatedthepotentialofFaceReadersoftware(NoldusInformationTechnology)asquestion-freeapproachtodiscriminatefoodproductsacceptability,basedonthefacialmotionsandexpressionsduringconsumption.Thesoftwareautomaticallymeasuresthemovementofseveralfacial“actionunits”toquantify12emotionalstatesanda“valence”factorwhichaccountsfortheglobalemotionalstateoftheindividual.

Alargepanelofconsumers(n=589)wasusedtoscreentheacceptabilityof8commercially-availableplainbiscuitswithpairedpreferencetestmethodology.2biscuitsexhibitingdifferentlevelofacceptability(basedonBradley’sscore)werethenselectedfortheimplicitapproach.

Amonadicevaluationwassetupwith13panellistshavingtoeattheselected2biscuitandoneadditionalproduct:anunleavenedbread.Thisproductwasselectedforbeingclosefromthebiscuitsintermsofmasticationbutcitedbythepanellistsasunpleasanttoeatasopposedtobiscuits.Alldegustationsequenceswerevideo-recordedinstandardizedconditionsandtheparticipants’facialexpressionswereanalysedwiththeFaceReadersoftware(Noldus).Also,thesoftwareevaluatestheheart-rateofthesubject.

Thevariousparametersmeasuredandcalculatedbythesoftwareweretreatedwithtwo-wayANOVAforbothjudgeandproducteffect.Resultsshowedgreatinter-panellistsdifferencesandimpossibilitytouseindividualactionunitsasindicatorsoftheacceptabilityoftheproducts.Regardingquantifiedemotionsseveralmeasuredstates(mainly“arousal”,“disgust”and“neutrality”)allowedadiscriminationoftheproductsconsistentwiththeirappreciationbytheconsumers.Despitethenarrowpaneltested,thesehighlightsshowpromisingfutureforfacialmotionsdetectioninfoodresearch.

Keywords

implicitmethodsfacialmotionsemotionquantificationacceptability

P1_190 Acomparisonofdescriptiveanalysis,temporaldominanceofsensationsandtemporalcheck-all-that-applymethodsforthesensorycharacterisationofshampoowithencapsulatedfragrance

HannahJonesFirmenich,UnitedKingdom.UniversityofNottingham,UnitedKingdom

Abstract

InthePerfumeryIndustry,sensorymethodsareessentialforvalidatingtheeffectofnewtechnologyinfragrancedelivery.UsingtemporalmethodsmayprovideadditionalinformationcomparedtousualDescriptiveAnalysisandmaybetterreflectconsumerdynamicperception.ThisresearchinvestigatedwhetheratemporaltechniquewouldbetterdemonstratetheimpactofcapsuletechnologyinshampoocomparedtoDescriptiveAnalysis.Twosamplesetswereused,eachconsistingofashampoowithandwithoutthecapsuletechnology.Protocolsfortemporallyassessingshampooonhairswatcheswereestablished,astemporalmethodsaretypicallyappliedfortheconsumptionoffoodanddrinkproducts,notforfragrances.DescriptiveAnalysis,TemporalDominanceofSensations(TDS)andTemporalCheck-All-That-Apply(TCATA)methodswereperformedusingthesamepanelofscreenedandtrainedassessors,highlyexperiencedinevaluatingfragrancesacrossproductcategories.Thedatafortheshampoowithandwithoutcapsuletechnologywascomparedtoestablishiftheimpactofthetechnologywasobserved.Resultsacrossthethreemethodologieswerealsocomparedtounderstandiftheoutcomeswereconsistent,aswellasconsideringthelevelofdiscriminationelicitedandtheeffectivenessandeaseofconductingeach.Allthreemethodologiessuccessfullydemonstratedthatthecapsuletechnologyhadasignificantimpactonfragranceperception.Overall,resultsweregenerallycomparable.Allthreemethodsprovidedalternativeinsightsintothesamplecharacterisation.Usingallofthemcollectivelyprovidedin-depthproduct/technologyunderstanding,however,thisisnotfeasibleinpractice.Asexpected,usingDescriptiveAnalysisvalidatedtheeffectofcapsuletechnologyonfragranceperception.Ofthetwodynamicmethods,TDSproducedtheleastsamplediscriminationandinformationonkeysamplecharacteristicswasmissing.TDSorTCATAcouldbeemployedifamoredetailedunderstandingoftemporalcharacterisationwereneeded,forexample,theexactmomentoftechnologyimpactwhichcouldhelpwithfurthertechnologydevelopment.

Keywords

DescriptiveAnalysisTDSTCATAEncapsulatedFragranceShampoo

P1_191 Validationofnewmethodsforexploringconsumptionbehavior:MeasuringheartratethroughremotePPG&automatedanalysisofchewingandbitinginFaceReader

MayukoKanemura1,RenédeWijk2,MarianBittner3,TimdenUyl3,PatrickZimmerman4,HansTheuws41WageningenUniversity,Netherlands.2WageningenFood&BiobasedResearch,Netherlands.3VicariousPerceptionTechnologies,Netherlands.4NoldusInformationTechnologyBV,Netherlands

Abstract

IntroductionToolsforautomatedanalysisoffacialexpressionsprovideanobjectiveassessmentofaperson’semotionalexpressionsinconsumerbehaviorandsensoryresearch.Oneofthesetools(FaceReaderTM)alsooffersothervideo-basedfunctionalitiesthatareusefulforsensoryandconsumerresearchsuchasautomatedregistrationofheartrate(frequency&variability)andconsumptionbehavior(chewingandbiting).Thispaperpresentsavalidationoftheseaddedfunctionalitiesagainstgoldstandards.

Materials&MethodsTenparticipantswerevideorecordedduringconsumptionoffourtestfoodsrangingfromliquidstosemi-solids.TherecordingswereanalyzedwithFaceReader8.0.AnalysisofheartrateandheartratevariabilitybyFaceReaderusingRemotePhotoPlethysmoGraphy(RPPG)wasvalidatedagainstBIOPACPPGandagainstthegoldstandardBIOPACECG.AutomatedmeasurementofchewingandbitingbehaviorwasvalidatedagainstmanuallyannotatedconsumptionbehaviorsusingTheObserver®XT.

ResultsTheexperimentshowedthattheRPPGtechniqueisabletomeasureheartrates,althoughtheRPPGgavelowervaluesthantheBIOPACECGsensor,especiallyatlowheartrates(averagevalueRPPG65.6vs.73.7)andduringeating.Theaverageheartratewhileconsumingsolidfoodproductswashigherthantheheartrateduringconsumptionofliquids(p<0.05).Wewillpresentthemainvalidationresults,includingtheresultsoftheautomatedanalysisofchewingandbiting.

DiscussionTheresultsofthesevalidationstudieswillhelptoassessandimprovethevalueofautomatedanalysisofconsumptionbehaviorandmeasurementofheartratethroughremotePPGmeasurement,andtheusefulnessofthesemethodsaspartofaframeworkforunderstandingtheconsumers’emotionalresponse.Becausethesetechniquesusevideoimagesinsteadofsensors,participantsexperiencelessdiscomfortandthemeasurementscaninprinciplebecarriedoutinanyconsumersituationwithaccesstowebcams,i.e.,arenolongerlimitedtothelaboratory.

Keywords

FacialexpressionsHeartrateChewingBitingConsumption

P1_192 Anovelapproachforcharacterizingvariationsinsensoryattributesof,andemotionalresponsestohot/coldfoodandbeveragesoveraproducttemperaturerange

Han-SeokSeo,RagitaPramudya,MatthewChapko,AsmitaSinghUniversityofArkansas,USA

Abstract

Sensoryperceptionandlikingofhotfoodandbeverageproductshavebeenevaluatedatspecificservingtemperaturesatwhichthoseproductsaretypicallyconsumedineverydaylife.Forexample,sensoryattributeintensitiesofbrewedcoffeehavetypicallybeenratedataspecifictemperaturewithintherangeof55to85°C.However,itshouldbenotedthat,sincehotproducttemperaturescanchangequicklyovertime,peoplearelikelytoconsumehotfoodorbeverageproductsoverawiderangeofproducttemperatures.Inreality,whenpeopledrinkacupofbrewedcoffeewhileengaginginotheractivities,theymayconsumebrewedcoffeewhosetemperaturedeclinestoroomtemperatureduringtheperiodofconsumption.Sinceproducttemperatureshavebeenfoundtomodulatesensoryperceptionandlikingoffoodandbeverages,asensoryevaluationmethodologyforcapturingtemperature-inducedvariationsinsensoryattributesofhotfoodandbeverageswouldbeuseful.Usingarapidsensoryprofilingtechnique,i.e.,theCheck-All-That-Apply(CATA)method,thisstudywasaimedatdeterminingwhetherandhowsensoryattributesof,andemotionalresponsesto,hotfoodorbeverageitemschangeoverawiderangeofproducttemperatures.Morespecifically,producttemperature-dependentvariationsinsensoryattributesandemotionalresponsesweredeterminedwithrespecttocookedrice(Study1),brewedcoffee(Study2),greentea(Study3),andbottledwater(Study4).Ineachstudy,participantswereaskedtoselectallCATAtermstheyconsideredappropriateforcharacterizingattributesofthesamplespresentedoverarangeofproducttemperatures,andmultivariatestatisticalanalysesrevealeddynamicchangesinsensoryattributesandemotionalresponsestofoodandbeveragesamples.Inconclusion,thisstudyadvancesaneffectiveapproachfordeterminingtemperature-dependentvariationsinsensoryattributesof,andemotionalresponsesto,hot/coldfoodandbeverages.

Keywords

TemperatureCheck-All-That-ApplySensoryattributeEmotionalresponseAcceptance

P1_193 Emotionandattentioninvegetableperception:theroleofpsychologicaltraitsandtasteresponsiveness

HerdisAgovi,SaraSpinelli,MariaPiaViggiano,ErminioMonteleoneUniversityofFlorence,Italy

Abstract

Manyfactorsplayaroleindeterminingfoodpreferences.Understandingwhyindividualsrejectsomefoods,e.g.vegetables,isoneofthecurrentmaininterestofresearch.Severalstudieshavedemonstratetheinfluenceofpsychologicaltraitsinthedevelopmentoffoodpreferences,withe.g.neophobicswholikevegetableslessthanneophilics,particularlythosecharacterisedbybitternessand/orastringency.Attentionaswellmayplayaroleinthisprocess.Attentionalbiasenhancesinformationprocessingofemotionallysalientobjectsoreventsbyselectingthemfromtheenvironmentalcontextinwhichtheyareembedded.Severalstudiesreportedanattentionalbiastowardalcohol-relatedstimuliinalcoholics,ortofood-relatedstimuliinoverweightpersons.Thisstudyaimstoinvestigatetheinteractionbetweenpsychologicaltraits,tasteresponsiveness(PROPstatus)andattentiveresponsestovegetablesthatdifferinsensoryproperties.120normal-weightadultswererecruitedandcharacterizedforpsychologicaltraits(SensationSeekingScale,SensitivitytoReward,FoodNeophobiaScale,BigFive)andtasteresponsiveness(PROPstatus).ToassesstheinterferencesbetweenemotionandattentionamodifiedversionoftheEmotionalStroopTaskwasused.Wordsstimuliselectedfromapreliminarystudy,indicatingvegetablescharacterizedbypositive(e.g.sweetness)ornegative(e.g.bitterness,astringency)sensorypropertieswerepresented.Participantswereinstructedtoignorethemeaningofthewordsandtoquicklyrespondtothefontcolourbypressingthecorrespondingkey.Theattentionalbiaswascalculatedthroughreactiontimes(RTs).Weexpectthattheemotionalsignificanceofthewordswillslowdownthecolouridentificationprocess,withdifferentRTsasafunctionofparticipantspsychologicaltraitsorPROPstatus.

Keywords

ImplicitmethodStrooptaskPsychologicaltraitsHealthyfoodVegetables

P1_194 MeasuringPerceivedHotnessandPainStimulusTolerancetowardsCapsaicinwiththeMany-FacetRaschModel.

IfeanyiOkojie,PeterHo,ZhengLiUniversityOfLeeds,UnitedKingdom

Abstract

Aconsumer’sperceptionofhotnessisdependentonthequantityofCapsaicinfoundinchilliesandtheirperceivedhotnessandaconsumer’sdegreeoftolerancetoCapsaicin.Consumerlikingforfoodswithchillimaybeaffectedbytheseaspectsandultimatelyaffectsfoodchoice.Tolerancecanbedefinedasthemaximumlevelofpainanindividualcanwithstandatagivenintensity.Increasedconsumptionofcapsaicincanresultinhighertolerancelevels.Atolerancetestwasconductedtodeterminethelevelsoftolerancebetweenconsumersandnon-consumersoffoodswithchilli.Itwasmeasuredusingintensityandpainratingsofsevencapsaicinsolutions,rangingbetween0.15ppmand70ppmofcapsaicin.Thirtyparticipantsbelongingtothreeself-reportedlevelsofpreferredhotness(low,mediumandhigh)forfoodswererecruited.

Participantsattendedtwo30-minutesessionsonseparatedayswheretheywerepresentedwithsamplesofincreasingconcentrationsandwereaskedtorateperceivedhotnessona9-pointintensityscaleandtheirlevelofpainusingan11-pointsubjectivepainscale.Theywerefirstlypresentedwiththesamplewiththelowestconcentration(0.15pm)andthenproceededtosamplethenextsampleuntilthesampletheytastedwasconsideredtobetoohottotolerate.AMany-FacetRaschmodelwasusedtomodelhotnessintensity(HI)andpainstimulustolerance(PST).IndividualassessmentsoftheHIandPSTmeasuresshowedthattheyincreasedastheconcentrationofcapsaicinincreasedacrossallself-reporthotnessgroups.ParticipantswassegmentedintofourstatisticallevelsofPSTbasedontheirpainratingsbyapplyingapairwisecomparisonprocedure.Therewasasignificantdifferencebetweenmeasureswhenpainandintensityratingswereusedcomparedtowhenonlyintensityratingswereusedontheirown.Thismeansthatmeasurementofpaincanbepertinentinestimatingtolerancelevels.

Keywords

RaschModelChilliCapsaicin

P1_195 Thepowerofsensoryevaluationenablesanentrepreneurialproductdevelopmentprocessinthecorporateenvironment

I-MinTsai,OlivierBuysschaertTheCoca-ColaCompany,USA

Abstract

TwocasestudiesdemonstratedanentrepreneurialprototypedevelopmentprocessintheCorporateenvironmenttosignificantlyspeedupproductdevelopment.Thisentrepreneurialprocessleveragestheprinciplesofsensoryevaluationtoco-createandfinalizeprototypeswithcross-functionalprojectteammembersforconsumertesting.InStudyA,thisprocessnotonlyresultedincreating27juicebeverageprototypesfor9consumertestsbutsignificantlyreducedthedevelopmenttimefromaminimumof6weeksdownto3days.Theconsumertestresultsshowedtheintegrityofthisprocesswasnotcompromisedbythereductioninthetimeline.InStudyB,thesameprocesswasappliedfordevelopmentoffruitsmoothieproducts.Atechnicalsetbackresultedina3-weekdelay;however,despitethedelaythisprocessstillsaved50%developmenttime.Bestpracticesforthisprocesswereestablishedafterthese2studiestoensuremoresuccessfulandefficientexecution.

Keywords

EntrepreneurialCorporateSensoryEvaluationProductivity

P1_196 Aholisticapproachtoconsumersegmentationtowardsnon-sensoryattributesoffoodandbeverages

IsabelleLesschaeve1,CarlFritz21TheCoca-ColaCompany,USA.2FritzStatisticalConsultingLLC,USA

Abstract

Consumerpurchasingandeatingbehaviorsaredrivenbysensoryandnon-sensorycues.Theweightofthesedifferentcuesappliesdifferentlyinconsumerdecisionmaking,creatingdifferentbehavioralsegmentsinthepopulation.Thesecuesareusuallyproductintrinsicorextrinsicattributesandtendtoberelatedtopeople’smotivations,attitudes,andbeliefs.Whileseveraltoolsexisttodeterminesensorydriversofconsumeracceptability,theidentificationofmotivationaldriversremainsachallengetotestopportunitiesofnewproductsinamarketplace.Psychographicquestionnaireshavebeendevelopedtodefinespecificconsumertraitsthatcouldimpactlikingandpurchasebehaviors;however,theytendtobeadministeredoneatatimeaccordingtopublishedliteratureandnotincombination,whichwouldenableamoreholisticconsumerunderstandingoftheirmotivationsandattitudes.Theobjectiveofthisstudywastoassessthesegmentationabilityof5combinedpsychographicquestionnairestocharacterizeconsumersbasedontheirattitudesandbeliefstowards:•Healthandtaste(HTAS:38statements),•Sweetproductsandcalories(34statements:internallydeveloped),•Newproducts(Neophobia:6statements),•Generalattitudesandneeds(SPAN:16statements),and•Innovationadoption(Earlyadoption:5statements)990consumersfromMetro-Atlantarespondedtoanonlinestudythatrequiredcompletionofthefivepsychographicsurveysinadditiontostandarddemographicquestions.AK-Meansclusteranalysiswasusedtoidentify5consumersegmentsdifferentiatedbytheirattitudestowardsFoodasapleasure,HealthylivingandCleanlabels,EarlyproductadoptionandaSenseofadventure.Aclassificationmodelwasdevelopedbasedon20statementsusingLinearDiscriminantAnalysisandwaspilotedin11countrieswith3,500+consumersintotal.SegmentationoutputswerecomparedamongcountriesandprovidednewperspectivestoinformlocalR&Dinitiatives.

Keywords

PsychographicsSegmentationConsumerbehavior

P1_197 ExploringConsumerPerceptionsandSensoryCharacteristicsofVirginiaAlcoholicCidersUsingaFreeSortingTask

J'NaiPhillips,JacobLahneVirginiaTech,USA

Abstract

IntheU.S.,thepopularityofalcoholiccidersisgrowingrapidly.However,unlikebeerandwine,therearefewpopularresourcesandlittlescholarlyresearchonthesensoryattributesofciders.Toaddressthisknowledgegap,thisstudy’sobjectivewastouseafreesortingtaskwithuntrainedconsumerstocategorizeanddescribeVirginiaciders.Subjects(N=47)evaluatedthearomaandflavorofVirginiaciders(K=18)andsortedthemintomutuallyexclusivegroupsbasedonproductsimilarities.Theythendescribedeachgroupandcompletedabriefdemographicquestionnaire.Subjectsformedasfewas2andasmanyas14groups,withamedianof5groups.ThedatawereanalyzedwithDISTATIStoproducecompromisesimilaritymaps,withinferencebasedonbootstrappingtoidentifysignificantdifferencesbetweengroupsofproducts.Classicaltextanalysiswasusedtopreliminarilyevaluategroupsofproductsbasedondescriptorsusedbyciderproducers.AgreementbetweensubjectswassignificantbasedonintersubjectRvmatrices.Intheresultingproductconsensusplot,thefirstdimensionseparatedciderswhichproducershadlabeledassweet,dry,barrel-aged,andtartfromthoselabeledasfruity,whiletheseconddimensionseparatedciderslabeledasbarrel-aged,sweet,anddryfromthoselabeledastartandfruity.Classicaltextanalysisofconsumerdescriptorsprojectedintotheconsensusspacecreatesamorecomplexpictureofconsumerperceptionsofciders,withover360uniquedescriptorscorrelatedwithgroupsofcidersfromtheDISTATISsolution.Pairingsortingtaskswithtextanalysisofconsumer-generatedgroupdescriptorscreatesameaningfulproductspace.Datacollectedfromthisstudywillbeusefulininterpretingwhichciderattributesdriveconsumerlikingorpurchaseintent.Withthisconsumer-drivensensoryknowledge,itwillbepossibletoinvestigatetheincreasingpopularityofalcoholiccidersinbothVirginiaandtheU.S.

Keywords

ciderfreesortingtaskclassictextanalysisDISTATISmixedmethodsresearch

P1_198 Lexiconsaredead:theriseofnaturallanguageprocessingformodelingsensoryperceptionofflavor,aroma,andtexture

JasonCohen,RyanAhnAnalyticalFlavorSystems,USA

Abstract

Untilrecently,thelackofdataandinterpretabilitypreventedthewidespreaduseofunstructuredwrittenreviewsasamethodofdescriptiveanalysis.Instead,mostdescriptiveanalysiswasundertakenbygroupsofpre-screened,trained,andcalibratedpanelists,oftenspecializingintheproductcategoryofinterest.Despitethecostsofrunningthesepanelsandthelackofquantitativedatagenerated,thisformofdatacollectionandanalysisfordescriptivesensoryremainsthestatusquo,anditremainswidelybelievedthatthestatusquoisthestateoftheart.ThistalkwillshowthatthisviewisoutdatedandpresentsevidencethatNaturalLanguageprocessingfortheunderstandingofflavorprofilesistheonlywayforward.Moderntechniquesofnaturallanguageprocessing,includingsentimentanalysis,semi-supervisedtopicmodeling,andappliedsemanticvectors,allowustogleanthegreatestamountofhighresolutiondatafromthebarestofdescriptions.WhereasthecurrentstatusquocallsfortheuseoftrainedandcalibratedpanelistsformethodssuchasSpectrumorQDA,weproposethattrainedandcalibratedpanelistsarepoormodelsfortheunderlyingpopulation,thattheirdescriptivevocabularyissignificantlydifferentfromthatofconsumersinfrequencyandmeaning,andthatthedisjointrelationshipbetweenthedatacollectedfromtrainedpanelistsandtheconsumerstheyaretryingtomodelmeansthatthestatisticalresultsandtheirinterpretationsareskewed,misleading,andfrequentlywrong.Lexiconsaredead,wejusthaven’tburiedthemyet.

Keywords

NaturalLanguageProcessingLexiconsArtificialIntelligenceMachineLearningSensoryEvaluation

P1_199 Sensoryandinstrumentalcharacterizationofnovelamylose-mentholinclusioncomplexesforextendedflavorreleaseinchewinggum

JenniferGoza1,GregoryZiegler1,LingyanKong2,HeleneHopfer11ThePennsylvaniaStateUniversity,USA.2TheUniversityofAlabama,USA

Abstract

Thestarchpolymeramyloseisabletoforminclusioncomplexesthatarecapableofencapsulatingsmallmoleculessuchasaromaandflavorcompounds.Thereleaseoftheseencapsulatedflavorsisfurthermodulatedbysalivaryamylaseactivity.Apotentialapplicationoftheseinclusioncomplexesisinchewinggumswheretheircontinuousdelayedreleaseoftheencapsulatedflavorwouldbeabenefit.Usingsuchflavorinclusioncomplexesinamultiphasechewinggummatrix,wecharacterizedtheflavorreleaseofencapsulatedmentholovertimewithinstrumentalandhumansensorymethods.Usingheadspace-gaschromatography(HS-GC)tomeasureheadspaceconcentrationsoftheencapsulatedaromacompoundat37°C,wefoundthatmorementholwasreleasedfromthecomplexoveraperiodof~50minuteswhenpancreaticalpha-amylasewaspresentcomparedtowhenitwasnot.Instrumentalreleasemeasurementswerethenvalidatedwithtemporalhumansensoryevaluation:56consumersofchewinggumevaluatedsamplesusingacombinationoftemporalcheck-all-that-apply(TCATA)forthefirst5minutes,followedbydiscreteCATAeverysubsequent5minuntil20min.Participantswerepresentedwithtwosweetenedchewinggumsamples–onethatcontainedthestarch-mentholinclusioncomplex,andacontrolthatcontainedanequalamountofmentholandstarch.Foreachsample,counter-balancedacrossparticipants,consumersevaluatedthepresenceofcooling,mintiness,sweetness,hardness,andstaleness.Attheendofthetesttheywereaskedtoindicatewhichsampletheypreferred.Preliminarydatashowsthatdifferenttemporalpatternswerefoundbetweenthecontrolandtheinclusioncomplexsample,indicatingthataroma-starchinclusioncomplexesmodulateflavorreleaseinachewinggumapplication.Upcomingstudiesandmultivariatedataanalysiswillbeexecutedtobetterunderstandtheapplicationsofthisnovelflavor-releasesysteminmulti-phasesystemssuchaschewinggum.

Keywords

foodencapsulationTCATAchewinggumflavorreleasesystemmultivariatedataanalysis

P1_200 Facialmovementstobitternessindarkchocolate:understandingdynamicaffectiveresponsewhenaversivetastesareexpected

JenniferWagner,JohnGrigor,AndreaSzymkowiak,PaulRobertson,JonWilkinAbertayUniversity,UnitedKingdom

Abstract

Understandingdynamicsensoryperceptionanditsrelationshipwithhedoniclikingisthesubjectofnumerousinvestigations,whichaimtoshedlightonthedrivingforcesbehindconsumerdecisionmaking.Evidencesuggeststhatfacialreactionscangiveinsightintoemotionalresponsesevokedbyfoods.Includedinthisistheinsightaffordedbyexaminingfacialreactions,whicharisefromsamplingbasictastes.Theexistingbodyofliteraturesuggeststhatfacialreactionsarenotonlyindicativeofsensoryperceptionbutalsoaffectiveevaluation.However,manyproductssuchasdarkchocolatecanbeverybitter,yetacceptedandoftenliked.Thus,achallengearisesforthefoodindustryindisentanglingthesensoryperceptionfromtheaffectiveresponseinmorecomplexfoodsthatratehighintastesthatareconsideredaversivebutareexpectedtobesobyconsumers.31participantstasted3typesofdarkchocolatevaryingincocoacontent(36%,70%and85%)whilefacialelectromyographysignalswerecapturedfromthezygomaticusmajorandcorrugatorsuperciliimuscles.Resultsshowedmovementofthecorrugatorduringthe500msfollowingsamplebeingplacedinthemouthwasindicativeofsensoryperception,withdifferencesdemonstratedbetweenthesweetersampleandthehighercocoacontentbittersamples.Hedoniclikingwasnotfoundtobelinkedtomovementofthecorrugatororzygomaticusinthehighercocoacontentsamples.However,forthesweetersample,arelationshipwasshownbetweenthezygomaticusmovementandratingsatalaterstage.Ourstudyalsofoundevidencetosupportthenotionthatsampleordercandictatesubsequentself-reportedlikingbutnotfacialresponse.Thispreliminarystudyoffersinsightintokeyconsiderationsrequiredwheninvestigatingresponsestosensorycomplexfoodsandprovidessuggestionsforhowdynamicfacialreactionscanbeutilisedtogiveclearerinsightsintoaffectiveresponseduringtasting.

Keywords

facialelectromyographyaffecthedoniclikingsensoryperception

P1_201 Comparisonofthepoweroftheself-specified2-AFCandthetetradtest

JeremiaHalim1,HuiziYu2,MichaelO'Mahony1,31UCDavis,USA.2KansasStateUniversity,USA.3DavisSensoryInstitute,USA

Abstract

Recently,thetetradtestwasdemonstratedtobeamorepowerfuldifferencetestthanthenon-specifiedtriangleandduo-triotests.However,ithasaheavymemoryloadwithasubsequentreductionind’andthepowerofthetest.Theoretically,specifiedtests(suchasAFCtests)aremorestatisticallypowerfulthanunspecifiedtests.However,thesetestsrequiretheexperimentertobeabletodescribethenatureofthedifferenceelicitedbythestimuli,whichisoftennotpractical.Apossiblewaytoreapthebenefitsofspecifiedtestingwithoutknowingthenatureofthedifference,isforthejudgetospecifythedifferencethemselves.Thisiscalledself-specifiedtesting.Atwo-partsexperimentwasconductedtocomparethepowerandsensitivityoftetradagainstself-specified2-AFC(SS-2AFC)formodelbeveragesinnoisyenvironment.InPart1,thirty-sevenpanelistsweregivenaseriesoftwelveSS-2AFCtestsandtwelvetetradtests.Here,nore-tastingwasallowed.WhileforPart2,thirty-ninepanelistswererecruitedtoconductthesameseriesoftestswithre-tastingallowed.Beta-binomialmodelwasemployedtoaccountfortheinter-variationwithinreplicatedtrials.SS-2AFCtestwasshowntohavehigherpowerandlowerd’thanthetetradtest,evenwhenre-tastingwasallowedtoovercomethetetrad’smemoryproblems.Furthermore,itwasalsoobservedthatSS-2AFCtestsrequiredlesstimeandwasthusmoreefficient.Suchresultsarepromisingfortheindustryasthereisalwaysademandforrapidtestingmethods.

Keywords

DifferencetestsSelf-specifiedtestsTetradtestThurstonianmodel

P1_202 Consumerevaluationofcold-brewedcoffeeusingCheck-All-That-Applyandrating

JiyunYang1,MinsooKim1,Mi-ryungShin1,2,JeehyunLee11PusanNationalUniversity,Korea,Republicof.2g/b/d,Korea,Republicof

Abstract

Consumer-basedevaluationusingCheck-All-That-Apply (CATA)orRate-All-That-Apply (RATA)aremostcommonlyusedinreplacementofdescriptiveanalysisbecauseofitsrapidityandreliability.Inthisstudy,weusedCATAforevaluationofconsumerdiscriminationabilityandratingallattributesforinvestigationintensityofsamplecharacteristics.Sixcold-brewedcoffeewith3differentorigins(Yirgacheffe,KenyaandMandheling)and2differenttemperatures(hot,warm)wereusedassamples.Coffeewasselectedassamplebecauseofitshighflavorcomplexity.Atotalof120consumerparticipatedtwicewithaone-weektermandeachconsumerevaluatedallsamplesusingCATAandratingmethods.Correspondenceanalysis(CA)forCATAdataandprincipalcomponentanalysis(PCA)forratingdatawereconducted.Consumersweregroupedaccordingtothefrequencyofcoffeeconsumptionandresponseswereanalyzedbyeachgrouprespectively.Participantsweredividedbasedontheircoffeeconsumptionfrequency.Consumerswhodrinkcoffee2-3timesaweekormoreweregroupedas‘heavyuser’andconsuminglessthan2-3timesaweekas‘lightuser’.Inresults,consumersperceivedmoreflavorattributesfromthewarmcoffeethanhotones.OntheCATAdata,heavyusersperceivedmoreflavorattributesthanlightusersprobablybecauseoftheirfamiliarityfromfrequentcoffeeconsumption.However,ratingdatashowedsimilarityoncoffeeperceptionbetweenheavyandlightusers.Inconclusion,consumerscoulddiscriminatedifferencesofcoffeesamplesusingcharacteristicsandCATAmightbemoresuitablemethodforconsumerdiscriminationofcoffeeflavor.

Keywords

coffeetemperatureconsumerCheck-all-that-applyratingdiscrimination

P1_203 ComparingflashprofilingandaCATAtaskusingmeatsamples

JoachimSchouteten1,SofieLagast1,BenediktSas1,StefaanDeSmet1,WimDeClercq1,RubenBrabant2,DirkCornelis3,HendrikDierendonck4,XavierGellynck11GhentUniversity,Belgium.2AGS,Belgium.3Ganda,Belgium.4Dierendonck,Belgium

Abstract

Thereisagrowinginterestintheuseofrapidsensoryprofilingmethodswithconsumersasthesemethodsarelessexpensiveandprovidemorerapidresultscomparedtotraditionaldescriptivemethods.Thegoalofthisstudywastoexaminetowhichtwopopularrapidsensoryprofilingmethodsdeliversimilarmethods.Thisstudyoptedtocomparetheuseofflashprofilingwiththecheck-all-that-apply(CATA)method.Intotal,30non-trainedconsumersparticipatedintheflashprofilingtaskwhile100consumersevaluated3samplesofbacon.Sampleswerecommercialsamplesfromalocalbutcherbutfromdifferentpigbreeds.Theresultsshowedthatconsumerswereratherconsistentintheflashprofiling,astheduplicatesamplewaslocatednearthesamesample.However,mostparticipantsoftheflashprofilingtaskonlyusedaratherlimitednumberofsensoryterms.SignificantdifferencesinsensorytermusagesweredetectedusingtheCATAmethod.Inconclusion,bothrapidprofilingmethodscanbeusedwithconsumersbuttheCATAwasbetterabletodiscriminatebetweenthemeatsamples.

Keywords

check-all-that-applyflashprofilingmeatconsumer

P1_204 Sensorycharacterizationofcraftbeersbyuntrainedandtrainedpanelistsusingrapidsensorytechniques

BenjaminAhlborn,JoergMeierNeubrandenburgUniversityofAppliedSciences,Germany

Abstract

IntroductionCraftbeersarebrewedindividuallywithhigh-qualityandsometimesalternativeingredients.Theyhavedistinctiveflavorswhichareoftenaccentedwithhopsormalts,comparedtomacrobrewedbeers.Theaimofthisstudywastodescribethespecificcharacteristicsofthecraftbeerflavorusingrapidsensorytechniques.Furthermore,thediscriminatoryabilitiesoftrainedanduntrainedpanelistswerecompared.MethodsThreegenerallyavailablepilsnerbeersandthreecraftbeers(Ale,PaleAle),plusonealcohol-freebeerwereevaluatedbyasensorypanel(n=9).TheuntrainedpanelistsperformedNappingplusUltra-flashProfiling(UFP)asawaytogetintroducedtotheproductsandtogenerateattributes.ThreerepetitionsofFlashProfiling(FP)andCheck-All-That-Apply(CATA)wereperformedbythepanel.Subsequently,thesamepeoplereceivedasensorytrainingfocusingonbeers.Afterthat,threerepetitionsofFlashProfiling(FP)andCheck-All-That-Apply(CATA)wereperformedbythe(trained)panel(randomizedsampleorder,samplescodedwithrandom3-digitnumbers,sensorylabaccordingtoISO8589).ThedatawerestatisticallyevaluatedusingMFAandGPA.ResultsAllsensorymethodsperformed,offeredsatisfactorilydifferentiatedtheproducts.Panelistsgenerated55descriptiveattributesduringUFPundused5to12attributesfortheFPandCATAsessions.Basedonallmethodsthepilsnerbeersmostlyformedagroupintheirownquadrantandweredescribedwithtermslike"hoppy"or"grassy/herbal".Thecraftbeers,respectively,hadawidespreadpositionandwerecharacterizedbymoreindividuallizedattributeslike"roasted","fruity"or"citrus".ConclusionsProductcharacterizationpresentsgoodcorrelationbetweenthedifferentmethods,whiletrainedpanelistsusedalargernumberandmoreprecisedescriptions.Comparedtothepilsner,craftbeersweredescribedwithamoredistinctiveflavor.

Keywords

RapidsensorytechniquesNappingCATAFlashProfilingBeer

P1_205 Sensorycharacterisationoforangejuicesbyuntrainedjudgesusingrapidsensorytechniques

RonnyBuessow,JoergMeierNeubrandenburgUniversityofAppliedSciences,Germany

Abstract

Introduction:Goalofthisinvestigationwastoevaluateifuntrainedjudgescanperformdescriptiveanalysisondifferentorangejuices.Additionally,itshouldbeanalysedwhetherthereweredifferencesintheexecutionandresultsofthreerapidsensorytechniquesperformed.Methods:8differentcommerciallyavailableorangejuiceswereinvestigated(3replicates)usingFreeChoiceProfiling(FCP;11panelists),Napping(9panelists)andFlashProfiling(FP;10panelists).Allpanellistswereinformedabouttheirtaskbuthadnotbeentrainedbefore.Allsampleswerepresentedinclearplasticcontainersandcodedwith3-digitrandomnumbers.Forneutralizingthejudgesreceivedwater.DataweresubmittedtoGPA-GeneralizedProcrustesAnalysis(FCP,FP)andMFA-MultipleFactorAnalysis(Napping),respectively.AllinvestigationstookplaceinasensorylabaccordingtoISO8589.Results:Inallmethodspanellistswereabletoeasilydiscriminatetheorangejuicesonlooksandtaste.Attributesdescribingthecolour(yellow,orange)andtaste(sour,sweet,bitter)wereoftenusedbyalljudges.TheFCPgroupusedlesserdifferentattributestodescribeandratethejuices.PerformingFCPwasdifficultforthejudgesbecauseofusingscaleswiththeirownattributesandanchors.Also,thelackofknowledgeabouttasteandrememberingtheimpressionwashardtoperform.NappingandFPwereeasierforuntrainedjudgesbecausetheyhadmorefreedomtoratetheseorangejuices,whichledtoabetterdifferentiation.Conclusion:Theuntrainedjudgeswereabletoworkwithdifferentrapidsensorytechniques.FCPseemstobethemostdifficultanalysisperformedforuntrainedjudges.DuringnappingandFPthedescribingofproductswaseasiertoperform.

Keywords

NappingFreechoiceprofileFlashprofileRapidsensorytechniquesOrangejuice

P1_206 LeveragingsensoryspatialsegmentationtooptimizeBritvicsoftdrinks

JosefZach1,AlexBaverstock2,NikolaiReynolds11Ipsos,Germany.2Ipsos,UnitedKingdom

Abstract

Britvic,aU.K.softdrinkscompanywasinterestedinunderstandingthepreferencesegmentationoftheirsoftdrinksrelativetocompetition,anddeterminethesensorydriversofconsumerliking,overallandpersegment.Totalnumberofproductswastwelve.Usingsensorydata,anincompletedesignwassetupfortheconsumertest,ensuringconsumerstriedarepresentativespreadofsixproductsacrossthesensoryspaceratherthantryingalltwelve.Productsweretestedsequentialmonadically:participantstriedsixoutoftwelveproductsinabalancedrotationplaninaCentralLocationTest:participantswererecruitedoffthestreet.Theproductsetincludedninein-marketproducts(includingcurrentclient)andthreeclientprototypes.Productswereservedunbranded.Combiningtheconsumerlikingandsensorydescriptivedata,thesensoryspatialsegmentationapproachwasusedtoidentifypreferencesegments.Threemeaningfulpreferencesegmentscouldbeidentifiedwithdistinctdifferentiationofconsumerlikingandsensorydriversineachsegment.GrouponepreferredjuicierproductslikeCompetitor7,grouptwolikefreshproductssuchastheBritvicproductandgroupthreelikesweeterproductslikeCompetitor4.Currentclientproductperformedwellinblindtesting.ThereisscopetooptimizetheliquidtofurtherincreaseconsumeracceptancebutstillwithinasimilarsensoryspacetothecurrentBritvicproduct.Movingclosertotheoptimumispredictedtosignificantlyincreaseoverallliking.

Thepreferencegroupshavedistinctdemographicdifferences:Grouptwo(strongestBritvicacceptors)hastheoldestageprofile,andmoreskewedtowardsmales.Groupthree(preferringfresher,lighterprofileliquids)hashigherrepresentationof18-25yearsold.

Keywords

IncompletedesignSensorySpatialSegmentationOptimizationSensorySegmentation

P1_207 MonitoringprocessoptimisationforbitternessreductioninhydrolysateswiththespectrumMethod

JosefineSkaret1,MariØvrumGaarder1,ValerieL.Almli21NofimaAS,Norway.2NofimaAS,Nigeria

Abstract

Upgradinglowvalueby-productsintoproductsforhumanconsumptionmaycontributetofoodwastereductionaswellashelpmeetingthemarketdemandforprotein.Currently,severalresearchprojectsfocusonenzymaticproteinextractionbyhydrolysisofrestrawmaterialfrombothmarineandterrestrialanimals(salmon,cod,shrimpsandchicken).Thehydrolysatesthatareobtainedcanbeaddedtofooditemstoenhancethebioactivityandnutritionalqualitytomeettargetmarkets(e.g.elderly,sports).However,amajorchallengeisthestrongbittertasteofthehydrolysates.Foraproducttobesuccessful,itisimportanttominimizebitternessandreachconsumeracceptance.

Theaimofthisstudywastomonitorbittertasteinhydrolysatesinaprocessoptimizationproject.Hydrolysatesproducedatdifferentlaboratories,fromdifferentrawmaterials(chicken,shrimps,salmon,codandcalanus)andwithvariousenzymesandprocesssettingswereanalysedbyatrainedsensorypanelusingthespectrummethod.Thismethodallowedcharacterizingsamplescontinuouslyastheywereprovidedoveralongexperimentalperiod,andstillbeingabletodirectlycomparethemwithoneanotheronthespectrumscale.Commonfooditemswereevaluatedsimilarlyandcomparedtothehydrolysates.

Resultsshowedthathydrolysatesfromsalmonweregenerallytheleastbitterwithalevelaround1-1.5onthescale,correspondingtoe.g.avocadoandHeinzketchup.Hydrolysatesfromchickenvariedfrom2to3onthescale,correspondingtoe.g.almondsandgreenolives.Hydrolysatesfromshrimpswerethemostbitterwithalevelof8onthespectrumscale,approximatelyequivalenttoTonicWater.

Themethodhassuccessfullysupportedtheselectionofenzymesandoptimizationofparametersinthehydrolysisprocess.Futureworkisneededtodevelopthespectrumapproachincludingquininereferencesandreferencesoflowerconcentration.

Keywords

bitternesshydrolysatesspectrummethodoptimisation

P1_208 Don'tjudgenewfoodsbytheirappearance!Howvisualandoralsensorycuesaffectsensoryperceptionandlikingofnovel,heterogeneousfoods

MarcoSantagiuliana,ElkeScholten,BetinaPiqueras-Fiszman,MarkusStiegerWageningenUniversity&Research,Netherlands

Abstract

Thisstudyinvestigatedhowexteroceptive(visualappearanceanddescription)andinteroceptivecues(somatosensoryandgustatoryperception)influenceconsumerperceptionandlikingofnovel,heterogeneousfoods.Twelveprocessedcheeseswerepreparedbyaddingbellpepperpiecestohomogeneouscheesematrices.Whilehomogeneousprocessedcheesesarewell-knownproducts,consumersarenotfamiliarwithprocessedcheeseswithaddedvegetablepieces.Bellpepperpiecesdifferedinsize,hardness,orconcentration.Consumers(n=73)evaluatedallcheesesinthreeconditions.Inthefirstcondition,subjectstastedcheesesandratedsensorypropertiesandlikingwhilebeingblindfolded(interoceptivecondition).Inthesecondcondition,participantsevaluatedexpectedsensorypropertiesandlikingofcheesespresentedaspicturestogetherwithproductdescriptions(exteroceptivecondition).Inthethirdcondition,consumerstastedandevaluatedcheeseswhilevisualcuesandproductdescriptionswereprovided(combinedcondition).Piecehardnessandconcentrationpredominantlydeterminedvariationsinsensoryperceptionintheinteroceptiveandcombinedconditions,whereaspiecesizeorconcentrationinfluencedexpectedsensorypropertiesintheexteroceptiveconditionthemost.Cheesescontainingsoftpieceswerepreferredovercheesescontaininghardpiecesintheinteroceptiveandcombinedconditions,independentofsize.Conversely,piecesizesignificantlyaffectedexpectedpalatabilityofcheeseswithsmall-mediumsizedpiecesbeingthemostliked.Fromthecomparisonofthethreeconditions,weconcludethatbothvisualandoralsensorycuesinfluencetextureandflavourperceptionofheterogeneouscheeses.Consumers’hedonicresponsewasnotinfluencedbythecheese’sexteroceptivecuesduringthecombinedcondition.Incontrast,interoceptivecuesasparticlespresenceandtheirhardnesshadalargeroleindeterminingvariationsinconsumer’shedonicresponses.Weconcludethatfornovel,heterogeneousfoods,visualappearanceanddescriptionmainlydetermineexpectedliking,whereaslikingafterconsumptionisdeterminedbytexturalproductpropertiesanddependsontheconfirmationofconsumers’sensoryexpectations.

Keywords

CompositeFoodTextureContrastTextureperception

P1_209 Comparisonoftwomethodstogenerateaconsumer-ledemotionallexiconofwine

MariaMora1,2,VirginiaFernández-Ruiz3,AmandaDupasdeMatos4,1,TeresaBriz1,MaríaÁngelesPozo-Bayón5,CarolinaChaya11UniversidadPolitécnicadeMadrid,Spain.2BCCInnovation,Spain.3ComplutenseUniversityofMadrid,Spain.4UniversityofPadua,Italy.5CIAL(CSIC-UAM),Spain

Abstract

Differentmethodscouldbeappliedtodevelopemotionallexiconsforsensoryevaluationoffoodproducts.Consumer-ledspecificlexiconsarethemostcommoninbibliography,andtwomethodologiescouldbeusedtocreatethiskindoflexicons.Thesensorymethodisbasedonclusteringemotionsintocategoriesfromconsumers’ratingsofindividualemotionaltermsevokedbyproducts,whereasthesemanticmethodisbasedongroupingtermsguidedbytheirmeaningbyexpertsorconsumers.Thisstudyaimedtocomparesensoryorsemanticmethods,tostudyemotionsevokedbywines.Thestepsrelatedtothegeneration,filteringandreductionofemotionaltermswerecommonforbothlexicons,andgaveriseto49terms.Clusteringemotionsbythesensoryapproachresultedin13categories,whilesemanticapproachclusteredtermsin15categories.Tovalidatebothlexicons,consumerstudieswerecarriedout.Asamplesetofsevencommercialwineswasassessedintermsofhedonicandemotionalresponsebytwodifferentconsumers’groups(sensoryn=87,semanticn=98).ResultswereanalyzedusingANOVAfollowedbyTukey’sHSD.AMultipleFactorAnalysis(MFA)studiedtherelationshipbetweenbothlexiconsderivedfrombothemotionalmaps.Bothmethodswerehelpfultodiscriminateemotionalresponsetowines.Sensorylexiconreportedaneffectofwinefor10of13emotionalcategories,whilesemanticlexicondiscriminatedwinesinall15categories.RVcoefficientshowedahighagreement(0,946)betweenbothemotionalmaps.Inresume,bothmethodsprovidedasimilarmapofwinesbutsemanticmethodwasslightlymoreefficientintermsoftimeandresourcesinvestedduringlexicongenerationanddiscriminationamongwines.ThisstudywasfundedbyprojectAGL2016-78936-RfromtheSpanishMinistryofEconomyandCompetitiveness(MINECO).

Keywords

EmotionsLexiconConsumerstudiesWineSemantic

P1_210 Useofexperiencedpanelistsandtheprojectivemappingtasktoevaluatewhitewine

AlanahBarton,LydiaHayward,MattMcSweeneyAcadiaUniversity,Canada

Abstract

Projectivemapping(PM)andultra-flashprofiling(UFP)havebeenusedextensivelywithconsumerstocreateadescriptionofproducts.ThisstudycomparestheresultsofaPMandUFPtaskcompletedbyexperiencedpanelists(n=17)totheresultsfromtrainedpanelists(n=11),naïveconsumers(n=82)andindividualswhoareemployedinthewineindustry(sommeliersandwinemakers;n=12).Allpanelistsevaluatedeightwhitewines.TheexperiencedpanelistsinthisstudyhadexperiencewiththePMtask,howevertheydidnothaveexperiencewiththeproductsbeingtested.Therewasnocorrelationbetweenthenaïveconsumersandtheexperiencedpanelists.Additionally,therewasnocorrelationbetweentheexperiencedpanelistsandtheindividualsemployedinthewineindustry.However,therewasahighsimilaritybetweentheresultsoftheexperiencedpanelistsandthetrainedpanelists.Theresultsindicatethatknowledgeofthesensorymethodeffectsthepanelists’evaluations.Moreworkneedstobecompletedtoexploretheuseofexperiencedpaneliststoevaluatedifferentfoodproducts.

Keywords

projectivemappingultraflashprofileexperiencedpanelists

P1_211 Amodelforcombiningsensoryandconsumermethodologiestotestthemarketfornovel/newproducts–Dryagedsheepmeatacasestudy

MelindeeHastie1,HollisAshman1,MinhHa1,LeonieLockstone-Binney2,MelanieWilliams2,RobinJacob3,LongHuynh4,DamirTorrico1,RobynWarner11TheUniversityofMelbourne,Australia.2WilliamAnglissInstitute,Australia.3ThedepartmentofprimaryIndustriesandregionaldevelopment(GovernmentofWesternAustralia),Australia.4MeatandLivestockAustralia,Australia

Abstract

InAustraliadryagedsheepmeat(DASM)isahigh-valuemicro-nicheproductproducedinverysmallquantitiesbyproducerswhosupplydirectlytolocalrestaurateurs.LargerscalecommercialproductionandretailofDASMforlocalandexportmarketsrequiresoptimisationofprocessingparametersaccordingtoconsumerfeedback,understandingofthetargetmarket/consumer,culturalusage/occasionsandtheimpactofculinarypreparation.Thereforeamultiphasestudywasdesignedtoinvestigatetheseknowledgegaps,leveragingconsumerandsensorymethodologiesandconductedover18months.Theinvestigationincluded7qualitativemultivariateanalysis(QMA)groupsrunwithAustralianandAsianconsumersandfoodserviceprofessionals,10MeatStandardsAustralia(MSA)sensorysessionsusing615consumersfromAustralian,Asian,British,European,andCookIslandheritagealongsiderecipeandmenudevelopmentforaculinary-exploration,involvingbothconsumersandfoodserviceprofessionals.Astagedapproachtoconsumerandsensorytestingenabledlearningstobecapturedandutilisedinsubsequentexperiments.KeyinsightsfromtheQMAconsumergroupsindicatedAustralianstendtohavegrilled/roastedmeatasthecentreoftheplate‘hero’ingredientwhileAsianstendtofocusonmeataspartofacoherentrecipe.ForQMAsessionswithfoodserviceprofessionals,theimportanceofpre-preparation,convenienceandmenufit,andpotentialforpriceupliftwaselucidated.MSAconsumersensoryresultsshowedthatforAustralianconsumers,ageandgenderwereimportantfactorsindeterminingconsumerlikingofthesheepmeat,witholderpeople,especiallyfemales,havinggreaterlikingandacceptability.Culinary-engagementresultsindicatedcarefulselectionofcookingmethodsandcutscouldproduceamealthatwasconsideredgourmetandwell-likedresultinginavalue-addproposition.UsingthecasestudyoftheDASMinvestigationaframeworkfordevelopingunderstandingofprocessingrequirements,consumerresponseand,foodserviceindustryneedsandintegrationoftheserequirementsresultinginamarket-readyoptimisedproductisdescribed.

Keywords

sensoryconsumermethodmodel

P1_212 Theuseofvirtualreality-simulatedcontextsinunderstandingconsumers–astudywithcheeseflavouredcrisps

PeigenYu,SandraCorneauSymriseAsiaPacificPteLtd,Singapore

Abstract

Theeffectsofconsumptioncontextsonconsumerattitudesandperceptionshavebeenwellstudiedandestablishedintheliterature.Ithasbeenshownthatproductevaluatedinanon-naturalcontextofsettingwillaffectthequalityofdatafromconsumers,andtoaccountforthisdiscrepancy,ithasbeensuggestedthatconsumertestsandstudiesareconductedinthenaturalsettinginwhichtheproductisconsumed(e.g.inahomeorrestaurantsetting).Theuseofsimulatedcontexts,bothpictorialandinavirtualsetting,inunderstandingconsumerperceptionhasbeenstudiedinrecentyears.Virtualreality(VR)-simulatedcontextsgeneratedthroughwearingaVRheadsetprovidesaconvenientmeansofstudyingtheeffectsofcontexts,eveninalaboratorysetting.Inthisstudy,theeffectsofVR-simulatedcontextsonconsumeracceptanceofcheeseflavouredcrispswereinvestigated.Threecontexts–(i)asimulatednoisysidewalkwithhighhumantraffic;(ii)asimulatedtranquilgarden;and(iii)aneutrallaboratorysetting,wereused.ConsumerswererequiredtowearaVRheadsetforthecontexts,alongwithheadphonestosimulateambientsoundsduringtheevaluationoffourcheeseflavouredcrisps.Sampleswereevaluatedfortheirlikingonanine-pointhedonicscale.Analysisofvarianceonthelikingscoreswascarriedouttocomparewithinandbetweencontextseffects.Agglomerativehierarchicalclusteringwasconductedtosegmentconsumersintotwodistinctclusters,basedontheirlikingtrends.Resultsobtainedindicatedtheproducteffectwassignificantinbothclusters.Theeffectofcontextwassignificantinonecluster,whilethecontext×producteffectwassignificantintheother,suggestingadifferenceintermsoftheconsumers’familiaritywiththeproducts.Insightsfromthisstudycanbeusedtobetterunderstandconsumers’familiaritywithcheeseflavouredcrisps,andtheeffectsofcontextonconsumerperception.

Keywords

contextconsumerunderstandingvirtualreality

P1_213 SameProtein,differentconsumers...meaningdifferentdeliveries?

SebastianSilva1,CarmenSantillan1,OmarEstrada21Givaudan,Mexico.2Evidens,Mexico

Abstract

FromyearsagoweknewtheProteintrendwasheretostay,supportedbydifferentneedssuchasWell-beingormusclebuilding.Butinthemeanwhile,Proteinproducthavetakendiversifiedstepstowardssnakingorindulgenceevendifferentformatssuchascookiesorevenspreads.Somemightsayitisjustamatterofdifferentoccasionofconsumption.

Butwhatplaceisplayingthedifferentgeographies,culturesoreventraditionsinthistrend?Well,togodeeperinthismatter,weconductedadeepresearchamongthe5mostimportantcountriesofLatinAmerica(intermsofpopulation,innovations,foodspend,etc…):Mexico,Brasil,Argentina,ChileandColombia.Themainobjectivewastorevealifeveryconsumerisneedingthesameprotein,iftheyunderstandthesameproteinorevenexpectingthesameproducts.

Toperformthisresearchinamorereliableandspontaneousway,wechoseFacebookasthemainSocialPlatformtoaboardtheconsumerswithoutmadethemfeeluncomfortableorsadwhentheywerediscussingmattersregardingtheirdietorknowledgeaboutnutritionalfacts.Plus,togettotherootsoftheinsights,wecomplementtheresearchwithOnlineconsumptiondiariesandonlineinterviewswiththemostnotableconsumerswehad.

Theresults:averycompellingreportandstorytellingon“Howweasanindustry,needtofacetheconsumerswithcustomizedProteinproductspercountry”,regardlesstheformat(whetherifitisabeverage,dairyorconfectioneryproduct),differentapproachesmustbetaken:fromthecountrieswithagreatdiversityoffruitsandvegetables(suchasBrazil),countrieslikeaChilewithasuperstrictregulationsfromthegovernmentorothercountrieswithagreatattachmentontheAnimalproteinsuchasMexicoandArgentina.

Keywords

SocialMediaProteinLatinamericaFunctionalBenefitsFacebook

P1_214 BitternessofpeptideACEinhibitorsderivedfromfoodproteinusingchemometricapproach

AnnaIwaniak1,MonikaHrynkiewicz2,JustynaBucholska3,PiotrMinkiewicz3,MałgorzataDarewicz31UniversityofWarmiaandMazuryinOlsztyn,FacultyofFoodScience,ChairofFoodBiochemistry,Poland.2UniversityofWarmiaandMazuryinOlsztyn,Poland.3UniversityofWarmiaandMazury,Poland

Abstract

Peptidesderivedfromfoodproteinsshowalltastesensations.GreatmajorityofthemtastebitterandmanybitterpeptidesareassociatedwithACEinhibitorybioactivityinvolvedinbloodpressurereduction.Theaimofthestudywastoanalyzetherelationshipsbetweenthestructure(sequence)anddualbioactivityofpeptides(i.e.bitter-tastingandACE-inhibiting).Forward(FR)andbackwardregression(BR)modelswereconstructedforthedatamatrixcomposedof28bitterACEinhibitors.ThemeasureofbitternesswasRcaf.valuewhileACEinhibitionwasdefinedbylogIC50.PeptidesequenceswerederivedfromBIOPEP-UWMdatabase,whilethevariablesfromBiologicalMagneticResonanceDatabank,ProtScale,andAAindexdatabase.FRandBRmodelswerecalculatedusingSTATISTICA®13.1.Thevariablesrepresentedmolecularweight,bulkiness,polarity,hydrophobicity,size,numberofcarbonandhydrogenatoms,andpropensitytobeburiedinsideandtheydescribedthepropertiesofdipeptideN-andC-terminalresidue.FRandBRmodelswerecalculatedusingSTATISTICA®13.1software.BothmodelsdifferedinR2(0.91and0.76,respectively).Thepropertiesofaminoacidsrepresentedbyindividualvariablesaffectedthecompositionofdipeptidesequences.ItwasfoundthatbitterACEinhibitorsshouldconsistofPro,Tyr,Phe(C-end)andGly,Val,Ile,Leu(N-end).Twomathematicalfunctions:logRcaf.=f(observedlogIC50)andlogRcaf.=f(predictedlogIC50)didnotconfirmdirectrelationshipsbetweenbitternessandACEinhibitionofdipeptidestakenforananalysis.Itmaybeduetotheexistenceofmoredetaileddiscrepanciesin“separate”structuralcharacteristicsofACEinhibitorsandbitterpeptides.ProjectfinanciallysupportedbyMinisterofScienceandHigherEducationintherangeoftheprogramentitled"RegionalInitiativeofExcellence"fortheyears2019-2022,ProjectNo.010/RID/2018/19,amountoffunding12,000,000PLNandUNIVERSITYOFWARMIAANDMAZURY,grantnumber17.610.014-300.

Keywords

bitternessfoodpeptideschemometricsBIOPEP-UWMdatabase

P1_215 Thefeasibilitystudyonsensoryevaluationelectronization

DongZhang1,2,MaoWanting1,YizhenHuang11COFCONHRI,China.2SenseWhisperCo.,China

Abstract

Withthepromotedapplicationofsensoryevaluation,thetraditionalpaper-questionnairehasexposedseveralshortages,suchasnon-environmentalfriendliness,lowefficiencyanddifficultiesofarchive.Therefore,ithasbeentendedthatthepaper-questionnairewouldbereplacedbytheelectronicone.However,thereisstillcontroversytotheaccuracyofelectronicquestionnairecomparedtothereadingcomfortandfuzzyindexadvantagedfrompaper-questionnaire.Thepurposeofthisexperimentistoexplorethepossibilityofsensoryevaluationelectronizationbycomparingtheaccuracyandconsistencyoftheevaluators'questionnairesbothfrommobile-sideandpaper-side.COFCONHRIresearchconductedaseriesoftestincludingtriangletest(30trainedaccessors),rankingtest(30trainedaccessors),QDA(7experts)andhedonictest(70consumers)withsureness.FromJuly2016toMarch2017,4testproductswerecomparedusingbothe-questionnairesandpaperquestionnaires.Allpanelistswererequiredtocompleteboththeelectronicallybasedandpaper-basedquestionnaire.Panelistsweredividedintotwogroups.PanelistsingroupAfilledoutthepaper-basedversionfollowedbye-questionnaire,andpanelistsingroupBstartwiththee-questionnairefollowedbythepaperversion.Theexperimentalresultsshowthatthereisdifferenceofscoresbetweenthepaper-sideandmobile-side,butthetrendismoreconsistent.Thesurveytimeisdecreasedby20%andtheconsistencyofresultdataisbetterwhenevaluatorsusethemobilephone.Butthevariationofsensoryattributesislesscomparedtotheresultsfrompaper.

Keywords

electronizationsensorymethodsFeasibility

P1_216 Brazilianskintypemappingbysensoryexpert,instrumental&consumer(self)evaluation

RafaelBarroso,FabianaSantos,ThiagoSilva,JoanaAlvares,AmandaMoreno,DaphineClemente,MarcelliAlves,FrancescaVincenziL'OréalResearchandInnovation,Brazil

Abstract

Manydifferentmethodsareusedtoclassifyandcharacterizedifferentskintypes(dry,normal,mixedandoily)eitherbyobjectivedatasuchasinstrumentalandsensoryexpertorbysubjectivedatasuchasconsumerself-evaluation.Focusingonconsumerskintypeself-evaluation(ConsumerCentricity)toassureskincarerelevantproductdevelopmentthatmeetconsumersneedandexpectations,itiscrucialtounderstandthesedataassociations/correlationsthroughtheproductevaluationprocess.Thiswastheobjectiveofthepresentstudy.Thestudywasconductedwitheightyconsumerswhoclassifiedthemselvesasoilyskintypeandevaluatedaconsumersurveybeforetheinstrumentalmeasurements(Sebumeter®&VISIA®)weretakentoclassifyandcharacterizetheirskintype.Moreover,averyexperiencedsensoryexpertalsoevaluatedtheconsumersskintypeandsensoryaspectsbasedonAtlas.Bothobjectiveandsubjectivedatawerecollectedthroughquestionnaires.Withthisknowledgestudyitwaspossibletodeeplyunderstandhowconsumerevaluatetheirskintype(declaration,gestures,etc.)andcorrelateittosensoryandinstrumentaldata.Inanimmediatefuture,basedontheseresults,aconsumercentricitymindsetcanbepromotedinordertoimplementmethodsthataremorepredictableandassertive.

Keywords

BrazilianskintypeCorrelationSensory,Consumer&InstrumentalevaluationConsumercentricity

P1_217 Effectsofpackagingdesignonsensorylikingandwillingnesstopurchase:astudyusingnovelchocolatepackagingdesigns

NadeeshaGunaratne,SigfredoFuentes,ThejaniGunaratne,DamirTorrico,CarolineFrancis,ClaudiaViejo,FrankDunsheaTheUniversityofMelbourne,Australia

Abstract

Packagingisthefirstvisualimpressionoffoodproducts,whichdeterminessignificantlyconsumerslikelihoodofpurchasing.Extrinsicproductcuessuchaspackaging,labelingandbrandingwillinfluencehowconsumersevaluatefoodproducts.Packagingdesignscangeneratepositiveexpectationsinthemindofconsumersaboutthesensoryproperties,enablingrepeatproductpurchaseifconsumersatisfactionismet.Therefore,theobjectiveofthisstudywastoevaluatetheeffectofchocolatepackagingdesignsonsensorylikingandwillingnesstopurchase(WTP)ofconsumers(N=75)underthreeexperimentalconditions:(1)blind[productwithnopackaging],(2)packaging[sixdifferentpackagingconcepts(bold,fun,everyday,special,healthy,premium)developedbasedontheTNSNeedScope™withnoproduct],and(3)informed[productandpackaging].Thesamechocolatetastedin(1)waswrappedinsixdifferentdesigns(frommodel2)formodel(3).Basedontheresults,thereweresignificantdifferences(p<0.05)inlikingtowardstastebasedonthepackagingdesigns.Likingscoresfor(3)werereduced(reductionof17%forbold,18%forfun,15%foreveryday,and17%forpremium)whenexpectationscreatedbypackagingdesignswerenotmet.Cochran’sQtestandMcNemartestsshowedsignificantdifferences(p<0.05)infrequenciesofemotion-basedtermsbetweenthepackaging(2)andinformed(3)conditions.Regressionanalysisexplainedthattastehadthestrongestassociation(F=202.6,p=<0.001),followedbyliking(F=14.92,p=<0.001)andpackagingconcept(F=5.37,p=<0.001)towardsthewillingnesstopurchase.Emotionbasedtermsassociatedwiththepredictionoflikingvariedwithinthepackagingconceptsinthepackaging/informedconditions.Thefindingsofthisstudycanbeusedinproductdesignanddevelopmenttocontrolproductintrinsicandextrinsicattributesbyenhancingtheemotionalattachmenttowardsfoodproducts.

Keywords

PackagingSensoryanalysisEmotionsLiking

P1_218 TCATAchordalanalysis:AnewproposalforTCATAdataanalysis

HiroyaKawasaki,AndreaWakita,ChinatsuKasamatsuAjinomotoCo.,Inc.,Japan

Abstract

IntroductionTemporalCheck-All-That-Apply(TCATA)methodhasbeenwidelyusedformeasuringdynamicsensoryprofilesofallsensorycharacteristicstoevaluateinrecentyears.TovisualizeTCATAdata,TCATAcurvesofcitationproportionsarepresentedperattribute.Inaddition,forproductcharacterization,TCATAcurveshavebeenhighlightedperattributeateachtimepoint.However,theexistingTCATAanalysismethodsdonotusethefeatureof"evaluatingmultiplesensorycharacteristicsatthesametime"whichischaracteristicsofTCATAdataacquisition.Evenifcitationproportionsofsomeattributeswerehighatthesametimepoint,itisnotappropriatetosuggestthatpanelistscheckedtheattributessimultaneouslybecausecitationproportionswerecalculatedperattributes.Therefore,thisstudypropose"TCATAchordalcurves"inwhichTCATAdatawerecapturedasa"chord-like(multipletone)"perpanelisttohighlightthoseattributescheckedsimultaneously.

MaterialsandmethodsFourR&Dpanelistsfromproductdevelopmentgeneratedalistofeightattributestodescribesixyogurts(threedifferentbrands,fullandzerofattype)byTCATA(eightreplications).Todraw“TCATAchordalcurves”,citationsof“chordalattributes”(combinationsofattributescheckedconcurrently)werecalculatedperpanelistusingTCATAdata.

ResultsanddiscussionComparingfullandzerofatyogurtfromthesamebrand,thefullfatreceivedhighercitationsforthecombinationsof“freshmilkflavorandfreshsourtaste”,andhadfewercitationsforthecombinationof“richmilkflavorandheavysourtaste”inearly-,andmid-evaluation,respectively.TheresultsshowedthetransitionoftheconcurrentperceptionswaspossibletograspbytheTCATAchordalcurves.Thispaperwilldiscusstheprosandconsofthisadaptedapproachforunderstandingdynamicchangesofattributecombinations.

Keywords

TCATAYogurtLowfat

P1_219 Applicationsofatwo-steprating-based‘double-facedapplicability’testandanovelmeasureofaffect/applicabilitymagnitude(d'A)formeasuringproductusageexperienceoffoodandnon-foodproducts

In-AhKim,Hye-SeongLeeEwhaWomansUniversity,Korea,Republicof

Abstract

Products’keybenefitsaredeliveredfromvarioussensory,abstract,functional,andemotionalattributesthroughtheconsumer’sholisticproductusageexperienceconsistedofdifferentusagestages.Thus,insensoryandconsumersciencefield,variousattribute-basedtestmethodologiessuchascheck-all-that-applyquestionshavebeenappliedtostudyconsumers’perceptiontotheproductwithalistofattributesrelevanttothecharacteristicsoftheproduct.Withoutrequiringanyadditionaltrainingsessionontheuseofscaleandattributes,theseattribute-basedtestmethodologiescangenerateperceptionmapjustlikeconventionaldescriptiveanalysis.Recently,atwo-steprating-based‘double-facedapplicability’(DFA)testandanoutputmeasureofaffect/applicabilitymagnitude(d'A)werenewlydevelopedtomeasureconsumers’perceptionandtheirexperienceoffoodandnon-foodinthecontextofsignaldetectiontheory(Kimetal.,2017ab).Thenoveltiesofthismethodwere1)a‘two-step’ratingsincludingforced-choiceYes/Noquestionsfollowedby3-pointsurenessratingsand2)‘double-faced’descriptorsrepresentingmetandunmetneedsforeachattribute.Bycomparingtothe‘one-step’ratings–6-pointcategoryscale(0-5)and16-pointcategoryscale(0-15)–with‘single-faced’descriptors,DFAtestshowedhigherproductdiscrimination.AnotherstrengthisthatDFAtestwithd'Ameasurecouldprovideperceptualprofilesandidentifyambivalentresponseswhichmeanthattwooppositefeelingsareevokedatthesametime.Despitethesemerits,DFAtestisatime-consumingtaskduetothefactthatitrequirestwiceasmuchtimethanothertestmethodswith‘single-faced’.Also,careshouldbetakentoconstructapairofattributes.Thus,factorswhichneedtobefurthervalidatedandrefinedwillbediscussedfocusingonthepracticaluseofthe‘double-faced’descriptorsand‘two-step’ratingsformeasuringproductprofiles.

Keywords

Attribute-basedtestmethodologyAffect/applicabilitymagnitudePerceptualproductprofileProductdiscriminationProductusageexperience

P1_220 Analyzingdatausingthechance-correctedbeta-binomialmodel:Parameterestimatesandtheirconfidenceregions

J.C.Castura1,K.A.Stachlewska2,P.B.Brockhoff2,R.H.B.Christensen31CompusenseInc.,Canada.2DTUCompute,TechnicalUniversityofDenmark,Denmark.3ChristensenStatistics,Denmark

Abstract

Dataarisingfromreplicatedsensorydiscriminationtestmethodswithacorrectresponseareoftenmodelledusingthechance-correctedbeta-binomialdistribution.Themodelcanprovidemaximumlikelihoodestimatesofthemeanproportionofcorrectresponsesinthepopulation(anddiscriminaldistancesunderThurstonianassumptions)andoftheassessorheterogeneity(overdispersion).Bothoftheseparametersareestimatedwithuncertainty.Previouslyuncertaintyassociatedwiththeseparametershasbeenconsideredonlyoneparameteratatime.Inthismanuscriptwegivelikelihoodprofileconfidenceintervalsfortheindividualparameterestimates,whicharemoreusefulbecausetheycanbecomputedfor(moreextreme)datawhichisnearertotheboundariesofthesolutionspace.Furthermore,weproposeconsideringthemeanproportionandtheassessorheterogeneityasbivariateparameters,andinvestigatingtheirjointuncertaintyviaconfidenceregions.Threeapproachesareproposed.First,likelihoodconfidenceregionsareobtained,withparameterscorrespondingtoa95%confidencelevel.Second,bootstrapproceduresareusedtoobtainascatterofparameterestimatesfromvirtualpanelsoverwhicheitherellipsesthatenclose95%ofthebootstrappoints,or50%ofpointsenclosedviathebagplot.Thepartialbootstrapisproposedforthispurposebasedonsimulationstudiesinvolvingthreepotentialbootstrapprocedures.Bothlikelihoodandpartialbootstrapconfidenceregionscanbeconsideredvalid,withinterpretationconnectingtoassumptions.Implicationsonstatisticaltestingforthepurposesofmakingconclusionsrelatedtosensorydifferencesandsensoryequivalenciesarediscussed.

Keywords

sensorydiscriminationtestingreplicatedchance-correctedbeta-binomialconfidenceregions

P1_221 Analysisofsensorycheck-all-that-apply(CATA)datawhichincludestheevaluationofasingleidealproduct

J.C.Castura1,Y.Tang2,M.Meyners31CompusenseInc.,Canada.2McMasterUniversity,Canada.3Procter&GambleServiceGmbH,Germany

Abstract

Whenevaluatingsamplesinsensorytests,consumersaresometimesaskednotonlyaboutrealsamplesbutalsoaboutimaginedidealproducts.Check-all-that-apply(CATA)questionsareonewaytounderstandconsumers'perceptionsofproductsandtheiridealproduct.WeproposethefollowingstatisticalanalysesofconsumerCATAdata:(i)confidenceintervalsforhead-to-headcomparisonsbasedonCATAdata;(ii)panel(dis)agreementonwhetherasampleischaracterizedinthesamewayastheidealproduct;(iii)contextualizingresultsviaafragilityindex;(iv)MonteCarlotestsofindependencetodeterminedifferencesbetweenrealandidealproducts;(v)theuseofmixtureoflatenttraitmodelswithcommonslopeparameters(MCLT)withidealproductdata.HerewefocusonconsumerclusteringviaMCLT,whichhasthepotentialofdiscoveringconsumerclustersaroundidealproducts.Incontrasttohedonicclustersthatarebasedonrealsamples,theseclustersaroundidealproductsarebasedonimaginedproducts,whichmightbecharacterizeddifferentlyfromanyoftherealsamplesevaluated.Afterclustering,furtherinvestigationcanbedonewithinclusters,e.g.usingpenalty-liftandotheranalyses.Theanalysismethodsareillustratedusingdatafromawholewheatbreadconsumerstudy.

Keywords

check-all-that-applyCATAidealproductclusteranalysis

P1_222 Tobaccocigarettechemosensory–Sensoryattributesassessmentthroughsmokechemicalfingerprintassociatedwithmachinelearning

LucianaCastroJuliano,DéboraNunesBazanella,MarceloCaetanoAlexandreMarcelo,JorgeArmandoArdilaQuintero,LucianaCanova,LilianeMedianeiraFaveroPorte,JailsonCardosoDias,SamuelKaiserBritishAmericanTobacco,Brazil

Abstract

Inthetobaccoindustry,sensoryevaluationoftheproductplaysanimportantroletoassureitsqualityandsupportsthedecisionmakingofnewproductsdevelopments.However,sensoryevaluationofcigarettesrequireshighlytrainedspecialists,isexpensiveandtimeconsumingandhas,duethenatureoftheproduct,asmallanalyticalcapacity.Duringtheactofsmoking,thevolatilizationandpyrogenerationofsomesensoryrelevantchemicalcompoundsoccursandcanbecorrelatedtothesmokerperception.Moreover,theproductdesignsuchastypeoffilter,paperandothers,affectsthesmoking,consequently,thedistributionofthesensoryrelevantchemicalcompoundsinthesmokeduetochangesintheburningcharacteristics.Theaimofthisworkwastodevelopamethodologyabletopredictsensoryattributesthroughthechemicalfingerprintofcigarettesmokeassociatedwithmachinelearning.Forthis,205commercialbrandswereevaluatedby20panelliststoobtainreferencesfor10sensoryattributes.Thesesamebrandswerealsoevaluatedinasmoking-machineusingtheISOsmokingregimeandtheparticulatemattercollectedinCambridgepad,extractedandanalysedbyahighthroughputscreeningflowinjectionanalysiscoupledwithahigh-resolutionmassspectrometer(HTS-FIA-HRMS).Thechemicalfingerprintwascorrelatedtothehumansensorypanelattributesmeasurementthroughmachinelearningalgorithm(partialleastsquareregression–PLS).Themethodologywasvalidatedthroughcross-validation,permutationandblindtest.Itwassuitableforpredictionofallsensoryattributes,witherrorslessthan10%incomparisontohumanassessment.Moreover,theproposedmethodologyhad,incomparisontohumansensorypanelevaluationhigheranalyticalcapacity(over100samplesperday)andlowercosts.Therefore,sensoryassessmentthroughchemicalandmachinelearning–theChemosensoryapproach–wasconsideredsuitableforapplication.

Keywords

SensoryAnalysisSensometricsMachineLearning

P1_223 Validationofasensorypanelfor“JamóndeGuijuelo”PDOcured-hamqualification

IsabelRevilla,IvánMartínez-Martin,AnaMVivar-Quintana,InmaculadaGonzález-Martín,PedroHernández-RamosUniversityofSalamanca,Spain

Abstract

PreviousworksrevealedthatthereisageneralizedlackofspecificmethodsinthequalitycontrolofsensorycharacteristicsofProtectedDesignationofOrigin(PDO).Inthissense,reportedexperiencesabouthowtodevelopproceduresforsensoryqualitycontrolofPDOproductsincludesnotonlythedefinitionoftheproduct,theselectionandtrainingofpanelistsbutalsothequalificationprocessforexpertpanelistandthevalidationofthemethodfortheselectedproduct.ThisvalidationiscompulsoryaccordingwiththeEuropeanDirectiveEN7450001forcertificationentities.AccordingwiththemethodproposedbyPérez-Elortondoetal.,(2006),thesensorypanelofFoodTechnologyArea,thatisformedbyexperiencedpanelistsinQDAanalysis,weretrainedtoevaluateIbericocured-ham.ThesensoryprofileofthisproductwaspreviouslydefinedbyRegulatoryBoardof“PDOJamondeGuijuelo”andthepanelistsweretrainedforappearance,odour,flavor,aftertasteandtextureusingsamplesofPDO.Afterwards,panelistscarriedoutharmonizationtastingsessionswheretheydiscussopenlyamongthemselves,withtheinterventionofpanelleaderasmoderator.Tovalidatethemethod,severaltastingsessionswereperformedwhereasamplewastastedthreetimesinasessionandinthreedifferentsessions.Thisprocedurewascarriedoutforthreedifferentsamples.Thedataofthesetastingsessionswereusedtocalculatetherepeatability,reproducibilityanddiscriminationcapacity,consideringtheseparametersasthevalidationcriteriaofthemethod.Thevalueof0.5forrepeatabilityand0.8forreproducibilitywerethemaximumuncertaintiesaccepted.Resultsshowedthatthevaluesforrepeatabilitywasingeneralbelow0.5exceptingformarbling,sweatingandhardness,howeverthevaluesforreproducibilityweremorefrequentlyhigherthan0.8.Thiscouldbeduebecausethesampleswerecutwithaknifeandthesamehamshowedsignificantdifferencesdependingonthesampling.

Keywords

CuredhamPDOsensorypanelvalidationprocess

P1_224 Theattribute-specifieddegreeofsatisfaction-difference(DOSD)methodformeasuringconsumeracceptancefocusingonaspecifiedsensoryattribute

Min-AKim1,DaniellevanHout2,E.H.Zandstra2,3,Hye-SeongLee11EwhaWomansUniversiy,Korea,Republicof.2UnileverR&D,Vlaardingen,Netherlands.3WageningenUniversity,Netherlands

Abstract

Aspecificsensoryattributecanplayadominantroleindeterminingconsumers’perceivedqualityandacceptanceofproducts.Recently,Kim,vanHout,Dessirier,andLee(2018)proposedanewaffectivemethod,thedegreeofsatisfaction-difference(DOSD)method,tostudyconsumeracceptanceintermsofoverallsatisfactionwithproducts.TheDOSDmethod,whichutilizesacognitivewarm-upproceduretoevokeconsumers’expectationsoftheproductandareminderdesignthatpairsthereferencewitheachtestproducttostabilizetheevaluativecriterion,showedreliableresultswhilehedonicscalingdidnot.Inthepresentstudy,theDOSDmethodwasmodifiedtomeasureconsumersatisfactionofaspecifiedsensoryattribute,whichwasnamedastheattribute-specifiedDOSDmethod.Thisnewmethodwastestedusing11bouillonproductsvaryinginviscosity,focusingonmeasurementsoftheperceivedmouthfeelthickness.Hedonicscalingwithaprecedingcognitivewarm-upwasusedasthecontrolmethod.Twoconsumergroupsperformedeithertheattribute-specifiedDOSDmethodorhedonicscalingovertwoexperimentalsessionshavingdifferentproducts.Theattribute-specifiedDOSDmethodandhedonicscalingshowedsimilarpatternsinsatisfaction(/hedonic)responsestoproducts,confirmingthattheperceivedthicknesswasadeterminantofconsumeracceptanceforbouillon.Inbothtestmethods,thesubjectsshowedconsistentresultsinaffectivediscriminationofthetwocommonproductsbetweenthetwosessionsexperimentalhavingdifferentproducts,indicatingthestablescalingperformanceofthetwomethods.Thesubjectswhoperformedtheattribute-specifiedDOSDmethodweresegmentedbasedontheirpreferencefortheleveloftheperceivedmouthfeelthicknessofthereferenceproduct,andeachsensorysegmentshoweddifferentpatternsofsatisfactionwiththetestproductsthatvariedinviscosity.Thesefindingsdemonstratethepotentialoftheattribute-specifiedDOSDmethodformeasuringconsumerresponsestoaspecificproductattributeatdifferentlevels,andsegmentconsumersaccordingly.

Keywords

sensoryattribute-specifiedacceptancetestdegreeofsatisfaction-difference(DOSD)consumersensorysegmentationsignaldetectiontheoryReference-framing

P1_225 EvaluationofthePivotProfile©,anewmethodtocharacterizealargevarietyofasingleproduct:Casestudyonhoneysfromaroundtheworld

PascaleDeneulin1,CarolineReverdy2,PierrickRebenaque3,EveDanthe3,BlaiseMulhauser41UniversityofAppliedSciencesandArts,Switzerland.2Olfaction-Gustation-Vision,Switzerland.3HES-SOUniversityofAppliedSciencesandArts,Switzerland.4BotanicalGardenofNeuchâtel,Switzerland

Abstract

Honeyisanaturalproductwithverydiversesensoryattributesthatareinfluencedbytheflowersource,thebeespecies,thegeographicorigin,thetreatmentsandconditionsduringstorage.Thisstudyaimedatdescribing50honeysfromdiverseflowersourcesindifferentcontinentsandislands,storedundervariousconditions.Manyarticleshavebeenpublishedonthesensorycharacterizationofhoneys,thusacommonlistofattributeshasbeenestablished,butitappearedtobepoorlysuitedtodescribealargenumberofhoneysfromaroundtheworld.Thisiswhythenovelandrapidsensoryevaluationmethod,thePivotProfile©,wastested,withtheparticipationof15panelistsduringfivesessions.Thefirstobjectivewastoobtainasensorydescriptionofthe50honeysthatweretested.From1152distinctterms,alistof29sensoryattributeswasestablishedandtheattributesdividedintothreecategories:color/texture(8terms),aroma(16terms),andtaste(5terms).Atfirst,thehoneyshavebeenrankedaccordingtotheirlevelofcrystallizationfromfluid/liquidtoviscous/hard.Thencolorwasthesecondassessmentfactorofthevariability.Intermsofaroma,honeysfromAfricawerecharacterizedbysmoky,resin,caramelanddriedfruitasopposedtofloralandfruity,mainlyforhoneysfromSouthAmericaandEurope.Finally,thehoneyswererankedaccordingtotheirsweetness.Thesecondobjectiveofthisstudywastotestthenewsensorymethod,calledPivotProfile©whichisusedtodescribealargenumberofproductswithinterpretableresults.

Keywords

PivotProfileHoneyFreedescriptionRapidsensoryprofiling

P1_226 AcombinedmethodbetweenTetradandFreesortingtoimproveefficiencyofpreliminarysensorytests

PascaleDeneulin,PierrickRebenaque,EveDantheUniversityofAppliedSciencesandArts,Switzerland

Abstract

Sensorydiscriminationtestsarefrequentlyutilizedtodetectperceptivedifferencesbetweentwoproducts.Judgesevaluatethesimilarityofasamplewithacontrol(duo-triotest)oridentifythedistinctsamplefromasetofthree(triangularor2-AFCtests).Morerecently,theTetradtesthasemergedandseemstoprovideasuperiorpowerofdiscrimination.Foursamples,twobyproduct,areservedtojudgeswhogatherthembypairofidenticalproducts.Discriminativetesthastoberepeatedforeachpairofstudiedproducts(e.g.sixpairstestedforfourproducts),whichincreasethetimeandcost.Usually,discriminativetestsarethencomplementedbydescriptivetechniques.Amongthenewrapidsensoryprofilingmethods,theFreesortingtaskaimstoassessthesimilaritiesbetweenproducts.Asetofdifferentproductsarepresentedtojudgeswhosortthemingroupsaccordingtotheirsimilaritiesandmentioncharacteristicstodescribeeachgroup.ThisstudyproposestocombineTetradandFreesortingtests.Judgesareinstructedtogatherbypairseveralproductssubmittedtwiceeach.Then,theyareaskedtomentionafewtermstodescribethem.Datawasanalyzedbymultidimensionalscaling.ThisprotocolprovidescomparableresultswithTetradtestforsampleswithcontrolleddifferences.Withcommercialwines,wefoundsignificantresultswithahighlevelofpairrecognitionforwineswhichwereclearlydifferentandaninferiorthresholdofrecognitionformorecomparableones.Duetosensorysaturation,resultsaresuperiorfornosethanmouthtasksinthecaseofwine.Finally,ournewmethodallows,byonlyonetask,(1)toevaluatethedifferencebetweenseveralproductsand(2)toobtainafirstlistoftermstocharacterizeeachproduct.ThelistoftermsmaybeutilizedtoperformaQuantitativeDescriptiveAnalysis.

Keywords

TetradFreesortingNewsensorytest

P1_227 Theimpactofsamplesizeonsignaldetectiontheorycalculationsinwinesensoryanalysis

RachelHahn,ClaudioFuentes,ElizabethTomasinoOregonStateUniversity,USA

Abstract

Signaldetectiontheory(STD)usesseparationsinmeanstoquantifythedifferencebetweenastimulusofinterestandapossiblerandomdistractingpattern,intheformofa“CorrectRejection”or“FalseAlarm”application.TheuseofSDToriginatesinpsychology,wheresubjectswereusedtodeterminea“threshold”offatigueafterextensiveexposuretovariousstimuli.Thedevelopmentofthisthresholdcoinedtheconceptof“signaltonoise”fordatacollectedbyunreliablesubjects.Theterm“signaltonoise”isusedtodescribetheratioofusabledatato“noise”orirrelevantdata.Thisthresholdanalysishelpsdeterminehowhumansubjectsareimpactedduringqualitativedatacollectionsessions,primarilythroughtheuseofacalculationknownasthesensitivityindexord’statistic.Formanyreasons,thesensitivityindexhasbecomeanindustrystandardforanalyzingfoodsensorydatabecauseitmeasuresandestimatesfatigueinsubjects.However,thereislittleliteraturerevisitingtheassumptionsofthesensitivityindexinthecontextofwinesensoryscience-specificallyinsmallsamplesituations(30-45panelists).Thisresearchspecificallyanalyzesasignaldetectionmethodanditsapplicationswithdifferencetestingusinga3-AFCmethodinwinetastetests.Frequentlyinwinesensoryanalysis,smallpopulationsareutilized,thereforewewantedtoensurethecalculatedd’valueisrepresentativeofthepopulation.Theimpactofsamplesizewasvalidatedbyanalyzingthespreadandfrequenciesofcalculatedd’valueswhencomparedacrosspopulationswithsimilarstatisticalidentifiers.Thesmallsamplesizehadagreatereffectonthecalculatedvalues,whichquestionsthevalidityofthemethodforsmallsamplesizes,specificallyforwinesensory.Thereforewinesensoryanalysisthatutilizesthesensitivityindexcalculationasaformofsignificancetestingwouldneedtoincreaseitspopulationsizeorutilizeadifferentmethod.

Keywords

d'prime3-AFCthresholdtaste

P1_228 Sortingsuitablydeliverssimilarresultstodescriptiveprofilingforpurposesofpositioningproductsanduseslessresources

RachelLiggett,AmandaNugentNestle,USA

Abstract

GlobalSensoryMapping,enabledbydescriptiveprofiling(DP),isusedbycompaniestoassessproductportfoliosandcompetition,andproviderationaleforstrategicallypositioningproductsinthemarketplace.However,panelisttrainingcanberesourceintensiveandlengthy,andcanhinderspeedtomarketespeciallyinfastgrowingcategorieswherethecompetitivelandscapeisconstantlychanging.Otherdescriptivemethods,likeSorting,candepictthespatialrelationshipofproductsbutareviewedbysomeasinsufficientlyrobustinunderstandingaproductcategorywithoutsensoryprofiles.TheobjectiveofthisresearchwastodetermineifSortingwasasuitableproxyforDPinunderstandingcompetitionandpositioningproducts.

ForSorting,60beverageswereevaluatedoverfourwavesoftesting.Foreachwave,10internalpanelistsfamiliarwiththeproductcategoryperformedthesortingtasktwotimesondifferentdays.Panelistswereorientedtothetaskbutreceivednotrainingontheproducts.Thetaskwastogroupproductsbycommoncharacteristicsandthennamethegroups.Panelistscouldselectattributesfromawordbankof~60attributesrelatedtotheproductcategoryorgivetheirowndescriptors.Groupdatawereanalyzedusingmultidimensionalscalingandagglomerativehierarchicalclustering(AHC).Attributedatawereanalyzedusingfrequencies.

ForDP,11productsfromSortingwereprofiledinduplicateby9trainedexternalpanelistsusingamodifiedSpectrummethod.Panelistsspent~4weekstrainingand2weekstesting.DatawasanalyzedusingprincipalcomponentsanalysisandAHC.

Tworesultingmapstoldsimilarstorieswithfewdifferences.ThePCAmapwasrotated90degreestospatiallyalign10products.DPbrokedownoneclusterbutitdidnotchangetheoverallstory.Inthisstudy,SortingwasshowntobeasuitableproxytoDPandofferedsavingsoftimeandresourcesingatheringthedata.

Keywords

DescriptiveProfilingSortingCompetitiveLandscapeProductPositioning

P1_229 Dimethyldiselenideacandidateforthetaste-and-odourwheelofdrinkingwater

RicardDevesa-Garriga,AlejandraHernández-ValenciaBareclonaWater,Spain

Abstract

Eventhoughdictionariesdefinewaterasodourlessandtasteless,naturalanddrinkingwatersalwayspresentacharacteristictastedependingontheirtotaldissolvedsolids(TDS)anddistributionofspecificminerals.Also,sometimeswaterspresentadetectableodourproducedbyvolatileorganiccompounds(naturaloranthropogenic)orbythedisinfectantagentinthecaseoftapwaters.Thewatersectordeveloped20yearsagoataste-and-odourwheelpresentingthemaindescriptorsfortheodour,tasteandfeelingsofnaturalanddrinkingwater.

Severalsulphurcompoundshavebeenreportedascausingagentsofbadodoursinwatersandtheyareincludedinthewheelasrepresentativeof“decaying/septic/swampy”descriptor.Recently,dimethylselenide(DMSe)anddimethyldiselenide(DMDSe)havebeenidentifiedinrealwatersamplesaspotentialproducersofobjectionableodours(1).Inthiswork,theodourthresholdconcentrations(OTCs)havebeendeterminedbyatrainedpanelaccordingtotheThreeAlternativeForcedChoiceprocedure(3-AFC),bythegeometricmeanandlogicalregressionalternatives.Theresultsobtainedbybothmethodshavebeenconcordant,around0.30ng/LforDMDSeand100ng/LforDMSe.TheseresultsshowthepotentialrelevanceofDMDSeasodoriferousagentinwaters:itsOTCisclearlylowerthanthoseforthesulphidecompoundsreportedintheliterature.Forthatreason,inouropiniontheinclusionofthiscompoundasreferenceinthewaterwheelshouldbeconsidered.

1. Determinationofdimethylselenideanddimethylsulphidecompoundcausingoff-flavoursinbottledmineralwaters.Guayadoletal.,WaterResearch92(2016)149-155.

Keywords

selenideseleniumcompoundsnaturalwatersodourtaste-and-odourwheel

P1_230 OpportunitiestoRepurposeBeverageWastesBasedonConsumerEvaluationinthePacificNorthwest,U.S.A.

AimeeHasenbeck,CatherineDurham,DavidStoneOregonStateUniversity,FoodInnovationCenter,USA

Abstract

Sustainabilityinthefoodsupplychainisofincreasingimportance.Beverageprocessingcanbearesource-intensiveoperationoftenyieldinglargewastequantities.Whiletheseby-productshavepotentialvalueasingredients,theyaremostoftensenttolandfill,compostedordivertedtolowmarginusessuchasanimalfeed.Aspartofastudytorepurposewastesinthebeverageindustry,weevaluatedconsumerresponsestoseveralconceptsinvolvedwiththeincorporationoftheseingredientsintodiversefoodproductsandnovelapplications.Toachievethestudyobjectives,weinvestigatedconsumeropinions,acceptanceandusageofvalue-addedproductscontainingbeverage-processingby-productsasafoodingredient.Asurveyincludingconceptualmessagesabouttheingredients,9-pointhedonicscales,comment,attitudinalanddemographicquestionswasconductedwith209potentialproductusers.Initialconceptmessagingdescribedtheby-productsource,potentialusage,andtypeofwastestream(spentgrainsandgrapepomace).Consumersrespondedpositivelytothesemessages(68%veryorextremelypositive).Inparticular,consumersvaluedreductioninfoodwasteandenvironmentalbenefits,bothbeforeandaftertheseconceptswereintroduced.Importantly,inacheck-all-that-apply(CATA)question,51%selectedfoodsafetyasapotentialconcern.Terminologyrankingindicatedthatthepreferredlexiconfortheseproductswasrepurposed>reclaimed>upcycled.Infollowupcomments,manypanelistssuggestedunfamiliaritywiththetermupcycled.Resultsalsoincludehowconsumersrankedandcommentedonseveraldescriptionsoftheby-productuse,aswellaspurchaseintent.Thisresearchindicatesoverallpositivereactiontotheincorporationofbeverageby-productsasfoodingredients.Terminologyshouldbemorebroadlyinvestigatedbeforemarketadoption.Wefoundthatconsumerscanaccepttheconceptofusingby-productsininnovativeapplications,butthattheintroductionofsuchingredientsshouldbeadvancedwithengagementontheirbenefitsandtheavailabilityofsafetyinformation.

Keywords

FoodwasteConsumerresearchQualityCommunication

P1_231 Sell-by,best-byoruse-by?Understandinghowstandardizeddatelabelscanalterconsumerfoodwaste

AishwaryaBadiger,KathrynBender,ChristopherSimons,DennisHeldman,BrianRoeTheOhioStateUniversity,USA

Abstract

Approximately40%ofthetotalfoodwasteintheUnitedStatesoccursattheretailandconsumerlevels.Confusionoverdatelabelshasbeenidentifiedasamajorcontributingcause.Recently,tradegroupshaveproposedtostandardizedatelabelsonfoodproductstojusttwophrases:“BestIfUsedBy”todisplayqualityand“UseBy”forsafety.Additionally,ReFED(RethinkFoodwastethroughEconomicsandData)hasidentified“standardizeddatelabeling”and“consumereducation”assolutionswiththehighestfinancialbenefitpertonoffoodwasteredirected.Ourresearchobjectivewastostudytheimpactofstandardizeddatelabelinglanguageandconsumereducationondiscardintentforsixdifferentfoodproducts.Anin-person,mixeddesignstudywithrepeatedmeasureswasconducted.Datelabelphraseandconsumereducationwerebetween-subjectvariablesandproductanddatewerewithin-subjectvariables.Everypersononlysawonedatelabelphraseandevaluatedthreeproducts,eachhavingpackageswiththreedates(twopastandonewithinthedate).Changingthedatelabellanguagefrom“sellby”or“bestby”tostandardizedlanguagedidnothaveasignificanteffectonreductionofdiscardintent(p=0.0879).Consumereducationhadapositiveimpactondiscardreductionwhentheproductswerein-date(p<0.0001).Consumersweremorelikelytodiscardtheperishablefoodproducts(milk,chicken)thantherelativelyshelf-stableproducts(cereal,bread).Datewasthestrongestfactor,withanextensionofjustadayofshelf-lifeleadingtoa50%ormorereductioninintendeddiscard.Sinceitisunlikelythatthequalityoffoodproductsdegradessignificantlyinaday,policiestoextenddatemarginscouldconsiderablycutdownconsumerfoodwaste.Standardizinglabelphrasesmaynotcontributelargelytofoodwastereduction,butitisanessentialsteptoensureconsistencyinconsumereducationcampaigns.

Keywords

foodwastedatelabelsdiscardshelf-life

P1_232 Useofunripegrapejuice(verjuice)asanovelacidifyingagent:asensorystudyofpickles

AmandaDupasdeMatos1,2,MatteoMarangon1,MassimilianoMagli3,MartaCianciabella3,StefanoPredieri3,AndreaCurioni1,SimoneVincenzi11UniversityofPadua,Italy.2FreeUniversityofBozen-Bolzano,Italy.3ItalianNationalResearchCouncil,Italy

Abstract

Verjuiceisanunfermentedjuicemadebypressingunripegrapeswhoseculinaryandmedicinalutilizationdatesbacktoveryancienttimes.Recently,verjuicehasbeenshowntobeavalidalternativetolemonjuiceandvinegarindifferentfoodpreparationssuchassaladseasoning,flavoringagent,digestivedrinksandsomecocktails,althoughthesensorialconsequencesofitsuseasapreservingagentfordirectacidificationofvegetableshasneverbeeninvestigated.Inthisstudy,pickledcucumberpreserveswereindustriallypreparedusingtwodilutionsofverjuiceasacidifyingagentandcomparedwiththetraditionalvinegar-pickledsamples.Sampleswerechemicallycharacterizedandsubjectedtosensoryanalysesusingbothatrainedpanelandconsumers.Thedifferentacidifyingagentsresultedinpickledcucumberswithdifferentolfactoryandgustatorycharacteristics.Nodifferencesinappearanceandtexturewerefound.Despiteshowingchemicalandsensorydifferences,picklespreservedwithverjuiceandvinegarhadsimilaroveralllikingscoresforvisual,olfactoryandgustatoryaspects.Akeyfeatureofpicklespreparedwithverjuiceisthepresenceofnon-volatiletartaricandmalicacidsinsteadofaceticacid,potentiallyconferringthemanadditionalvalue.Thissuggestthatverjuicerepresentsaviablealternativetovinegarfortheproductionofpickleswithuniquesensorialproperties.Thisapproachmayextenditsapplicationtoothertypesoffoodsuchasonions,cauliflowerorcarrots.Verjuicehastheadvantageofbeingproducedfromabyproductofthegrapeandwineindustries(e.g.thinnedgrapes).Moreover,itsmethodofproductionisquitesimpleasitrequiresonlyafewprocessingsteps.

Keywords

verjuiceunripegrapesacidifyingvinegarpickles

P1_233 SustainabledevelopmentofmalegoatmeatproductswithinNWEINTERREGproject“FoodHeroes”

JoergHampshire,ManuelTrebing,BarbaraFreytag-Leyer,RohtraudPichner,ClaudiaHuthUniversityofAppliedSciencesFulda,Germany

Abstract

WithintheframeworkoftheNWEINTERREG-projectFoodHeroesoneofthemaingoalsisthepursuitofsustainableuseofdairygoats.Especiallyyoungmalegoatsofdairygoatsarekilledveryyoungbecauseoftheirlowfeedconversionratio.Theaimofthispartoftheprojectwastofindnewmeatproductsforregionalfoodmarkets.Inordertoincreaselifetimeforthemalegoatsnewinnovativefoodproductsshouldbedeveloped.Howevermeatofmalepubescentgoatscouldhaveanundesirablesmellandtaste.Theaimofthisstudywastoevaluateifinnovativegoatmeatproductscanbedevelopedwithmalegoatmeat.Meatfrom2-5monthsoldmalegoats(WeißeDeutscheEdelziege)fromabio-certifiedfarminSchlüchtern,Germany,wasusedforthedevelopmentofpulledgoats,meatballsandgoatburgerinseveralvariants.Threedifferentinnovativeproductsweredeveloped:pulledgoatwithsixdifferentmarinades,meatballsinfourdifferentvariantsandagoatburger.Twovariantsofpulledgoat(hotandnormalspiced)andthreevariantsofgoatmeatballs(mediterranean,köfte,regionalcheese)wereselectedfortwohedonictests(n=47,n=25).Appearance,smellandtaste/texture,overallimpressionandpurchaseratewereevaluatedbyaquestionnaire.A6-pointhedonicscalewasused.MeanandStandardDeviationwerecalculated.Theresultsshowedalltestedrecipeshadaverygoodtogoodevaluation.Therepurchaseratevariesbetween90,5-92,3%forpulledgoatsand96,0%formeatballs.Thegoatburgerhadshownitssuitabilityforafoodtruckconcept.Theresultsshowthatsuccessfulmeatproductsfromyoungmalegoatsforregionalmarketscouldbedeveloped.Therearechancesforsmallsustainablegoatfarmsindevelopedcountries.Thelifetimeofmalegroatscouldbeextended.

Keywords

sustainabilitymalegoatsmeatproductsconsumertestregionalmarkets

P1_234 Hairsensoryandemollients

EmmanuelleMerat1,IrèneBACLE2,SophieCambos1,CharlotteGuichard11SEPPIC,France.2SENS'IB,France

Abstract

Cosmeticusersneedclaimssupportedbyefficacystudies.However,textureofhaircontributesgreatlytotheperceivedqualityandoverallsatisfaction.Inthisfieldsomerichcomponentsarekeyingredientsinproducts.Moreover,consideringtheenvironmentalconcernsofbioaccumulationinducedbysilicones,whiletheyareknownfortheirefficacyandgoodperception,themainquestionis“canweexpectequivalenthairtexturewithanotheremollient?”.Weinvestigatedcyclopentasiloxanesubstitutionbyanalkaneintwoformulations:oneisa“lowpoo”shampoo(reducedlevelofsurfactants),inthesenseoftheenvironmentalissue,thesecondisahaircareleaveontreatment.ThesensoryprofilingmethodisconductedbyanexpertpanelonCaucasiandamagedhairtresses.Theselectedattributesonwetanddryhairarekeyparameters:slipping,softness,greasy,volume,easytocombandshiny.Astandardizedweightofproductisspreadedoneachtresses,thenrinsedwithwaterinthecaseofshampoo,andfinallydriedatroomtemperature.Aspecificprotocolwiththreesuccessiveapplications,tomimicaconsumeruse,appearsmorerelevant:suchproductsregularlyappliedcouldleadtoabuild-upeffect,becauseofthesubstantiveingredientsaccumulationonthehairfiber,andthusleadtounrulyhairandhardtocomb.Thesiliconesubstitutionbyanalkaneisachievedinthecaseofshampoo,theresultinghairtouchisnosignificantlydifferent(tStudent,5%threshold).Somecomplementaryassessmentsofinstrumentalwetcombingleadalsotothisconclusion.Concerningthehairtreatment,afterthreeapplicationsoftheproduct,theadditionof2%ofanemollientversustheplacebo,leadstoasignificantgainonthehairvolume,thehairtouchisnearlythesameforsiliconeoralkane.Inconclusionthesubstitutionofsiliconewithanalkanesucceededintwoformulationsdedicatedtohaircare.

Keywords

HairEmollientSensory

P1_235 FrankfurterorFrankenfood?Understandingandoptimizingconsumeracceptanceofculturedmeat

GaryPickering1,2,3,ShannonRuzgys11BrockUniversity,Canada.2CharlesSturtUniversity,Australia.3UniversityoftheSunshineCoast,Australia

Abstract

TheU.S.DepartmentofAgricultureandtheFoodandDrugAdministrationhaverecentlygreen-lightedtheintroductionofcommercialculturedmeat(aka‘lab-grownmeat’and‘cleanmeat’)intotheU.S.marketplace.Culturedmeatisproducedusingtissue-engineeringtechnologywhereanimalmusclecellsareculturedinabio-reactor,independentfromtheanimal.Traditionalanimalagriculture,andredmeatproductioninparticular,accountfor18%ofglobalgreenhousegasemissions,inadditiontoseveralotherundesirableenvironmentalimpacts.Givenourcurrentclimatecrisis,thewiderfoodsciencecommunityhasamoralimperativetomakepractisesandofferingsmoresustainable;intheprocessthiscancatalysethedevelopmentofuniqueproductsandmarketingopportunities.Asignificantbenefitofculturedmeatisgreatlyreducedenergyuse,greenhousegasemissions,andbothlandandwateruse.Despitetheseenvironmentaladvantages,severalpotentialbarriersexisttoconsumeracceptance,includingtasteandattitudinal.Theseconsiderationsinformedthecurrentstudy,wherewesurveyed214college-agedNorthAmericanadultstoassessopinionsandbeliefstowardsculturedmeat,anddeterminehowthefoodneophobiaandfooddisgustconstructsmediatetheseattitudes(ANOVA).Asecondobjectivewastoassesstheimpactofmessagingframedaroundthe‘naturalness’ofculturedmeatonpotentialacceptanceandconsumptionoftheproduct(logisticregressionandpairedt-tests).Ourfindingsareconsideredinthecontextofexistingliteratureandpersonalitytheory,andimplicationsforthenascentculturedmeatindustryarediscussed.

Keywords

consumersciencesustainabilityculturedmeatattitudesmarketing

P1_236 Influenceofcarcasschillingtimeonsensoryqualityofhorsemeatusingthejust-about-right(JAR)consumersensorymethod

IbironkePopoola,HeatherBruce,LynnMcMullen,WendyWismerUniversityofAlberta,Canada

Abstract

Biochemicalprocessesthatoccurinmusclewithin24hofanimalslaughterhaveprofoundimpactonmeatsensoryqualityandarehighlydependentonpost-slaughterchillingregimespriortodeboning;yetreducedchillingtimecanmaximizefacilitycapacityandincreaseprocessorrevenue.Theobjectiveofthisstudywastoinvestigatetheinfluenceofreducedcarcasschillingfrom30hto17honconsumersensoryqualityofhorsemeat.Ninety-sixand47panelistsparticipatedinCentralLocationTest(CLT)andHomeUseTest(HUT),respectively,intheCanadianprovinceofQuebec,ageographicregionoftraditionalhorsemeatconsumption.HedonicandJustAboutRight(JAR)ratingsofcookedinsideroundroastswereevaluatedinbothtests.Regardlessofthedurationofcarcasschilling,mostparticipantsreportedhorsemeattobetootough(73%for17hand69%for30hchilling).Durationofcarcasschillinghadnosignificanteffectonconsumersacceptanceofthesensoryattributesinvestigated.Overallacceptanceimprovedwhenconsumerspreparedtheroastsathome(HUT;meanlikingof7.3and7.0for17hand30h,respectively)ratherthaninthelaboratorysetting(CLT;meanlikingof5.6and5.7for17hand30h,respectively).Although51%ofconsumersintheCLTperceivedhorsemeatsubjectedto17hchillingtobelighterincolorthantheirideal,thisdidnotresultinasignificantmeandropinoverallliking.Similarconsumeracceptanceofmeatfromcarcasseschilledfor17or30hsupportpotentialpolicychangestopermitshorterchilltimestoincreaseprofitsfortheindustry.

Keywords

horsemeatcarcasschillingconsumeracceptanceJustAboutRight

P1_237 Evaluatingtheinfluenceofimprovedprocessingmethodonthesensoryqualityofroastedcassavagranules(garri)usingCheck-all-that-apply(CATA)

IbironkePopoola1,MarthaWilliams2,NyahabehAnthony2,BusieMaziya-Dixon31UniversityofAlberta,Canada.2SierraLeoneAgriculturalResearchInstitute,SierraLeone.3InternationalInstituteofTropicalAgriculture,Nigeria

Abstract

Thestudyinvestigatedtheimpactofprocessingmethodmodificationonthesensoryattributesandconsumeracceptanceofgarri,asemolina-likeproductmadebypeeling,grating,pressing,fermenting,sievingandroastingofcassavaroots.Twohundredparticipantsratedtheirlikingofandevaluatedthesensoryattributesof4garrisamples(2cassavavarietiessubjectedtomodernandtraditionalprocessingmethods)basedon14CATAquestions.Resultsshowedconsumerslikedtheappearanceofgarrimadeusingthemodernmethodsignificantlymorethangarrimadeusingthetraditionalmethod,nonetheless,onlyvarietysignificantlyinfluencedacceptanceofaroma,taste,textureandoverallliking.ResultofCorrespondenceAnalysisshowedthatregardlessofthevariety,garrimadeusingthemodernmethodwasassociatedwithwhitecolour,lowfibreandsmall,easytochewgranules.TheseweresomeoftheattributesidentifiedtobehighlycorrelatedwithoveralllikingbasedonPrincipalCoordinateAnalysis.Ontheotherhand,garriprocessedusingthetraditionalmethodwasassociatedwithsourtaste,brown/yellowcolour,bigdry,crunchy,butnoteasytochewgranules.PenaltyAnalysisidentifiedhighfibreastheonlyattributewithsignificantlynegativeimpactonoveralllikingwhilewhitecolour,lowfibre,easytochew,crispyandcrunchytexturehadsignificantlypositiveimpactonoverallliking.Acombinationoftherightcassavavarietyandappropriateprocessingmethodisessentialforgarriofacceptablesensoryqualities.

Keywords

CATApenaltyanalysisconsumeracceptancegarri

P1_238 Insectsasfood–apilotstudyforindustrialproduction

KarinWendin1,2,ViktoriaOlsson1,KarinaBirch1,SarahForsberg1,FredrikDavidsson3,JohanBerg4,SofiaStuffe5,IngemarJönsson1,SusanneRask6,MaudLangton71KristianstadUniversity,Sweden.2UniversityofCopenhagen,Denmark.3GeolocAB,Sweden.4ResearchInstituesofSweden,Sweden.5AtriaScandinavia,Sweden.6SolinaSweden,Sweden.7AgriculturalUniversityofSweden,Sweden

Abstract

DespitethemanypapersreportingondisgustfactorsofeatinginsectsinWesterncultures,theinterestofinsectsasfoodisincreasing,notleastbecausetheyarenutritious,sustainableandtasty!Thetimehascometotakethenextstepbymakinginsectsavailablenotonlyasdeliciousrestaurantfood,butalsoforindustrialproductionoffoodsandmealsbasedoninsects.Thesensoryattributesareofgreatestimportancetoincreaseunderstandingofinsectsasamainingredientinproductionandshelflife.Bytheuseoffactorialdesignswithmealwormsasmainingredient,theaimwastoevaluatethesensoryimpactofadditionssuchassalt,oil/waterandantioxidantagent.Alsotheimpactofparticlesizeofthemealwormswasevaluated.Cookedfreshmealwormscutorgroundintodifferentparticlesizes,oil,water,saltandrosemarywereblendedaccordingtoafactorialdesign.Theresultingproductswereevaluatedbydescriptivesensoryanalysisinadditiontoinstrumentalmeasurementsofviscosityandcolour.Nutritionalcontentswerecalculated.Resultsshowedthatparticlesizeofthemealwormshadagreatimpact,ieanincreasedparticlesizeincreasedtheyellownessandtheperceivedcoarseness.Further,bothviscosityandcrispinessincreased.Anincreasedparticlesizealsomeantadecreasedodour,probablyduetodecreasedexposureofparticlesurface.Increasedsaltcontentdid,asexpected,increasesaltiness.Italsoincreasedthenuttyflavour,probablyduetothepolarityofSodiumChloride.Differentratiosofoil/waterdidnotseemtoimpactthesensoryproperties.Withreferencetotheanti-oxidativeeffectsofcarnosicacidandcarnosol,additionofrosemaryhadasignificantimpactonshelflifeintermsofdecreasedrancidityandcolourchanges.Allsampleswerehighinproteincontent.Allfactors,butespeciallyparticlesizeofthemealwormfraction,influencedthesensoryattributes.

Keywords

insectsfoodfactorialdesignsensoryindustrialproduction

P1_239 Sensoryqualityofdrinkingwaterinrelationtochemicalandmicrobiologicalcomposition

KarinWendin1,2,LennartMårtensson11KristianstadUnivesity,Sweden.2UniversityofCopenhagen,Denmark

Abstract

Itiswellknownthattapwatertastesdifferentduetowherethewateristapped,ieitschemicalandmicrobiologicalcompositions.Tastecompetitionshavebeenperformedindifferentcountriestofindoutthemostpreferredtapwater.Withsomefewexceptions,nostudieshavebeenperformedinwhichthetasteoftapwaterisobjectivelydescribedbyanalyticalsensorymethods.ThepurposeofthisstudywastoevaluatequalityofSwedishdrinkingwaterfromdifferentdwellswithemphasisonsensory,chemicalandmicrobiologicalanalyses.TapwateroriginfromsurfacewaterandfromgroundwaterwascollectedfromtheSwedishmunicipalitiesSvalövandKristianstad.Thewatersampleswerecollectedin3pointsineachmunicipality:1.waterworks;2.nearwaterworks;3.farfromwaterworks.InadditionthecommercialwaterEvianwasincludedintheanalyses.Analyticalsensoryanalyses(triangletestandquantitativedescriptiveanalysis)wereperformedalongwithchemicalandmicrobiologicalstandardanalysesaccordingtoSwedishdrinkingwaterstandards.Theresultsfromthetriangletestshowedsignificantsensorydifferencesbetweentapwaterfromsurfacewaterandgroundwater,aswellasinsurfacewatersamplescollectedindifferentpoints.Thedescriptiveanalysisshowedlargedifferencesintheperceptionofbitterness,mineralsandoffflavours.Theperceiveddifferencesareinlinewithearlierstudiespointingoutinorganicionsasresponsibleforthetastesensations.Thechemicalanalysesshowedthatthemajordifferencebetweenthetwotypesoftapwaterwasahighermineralcontentandhigheralkalinityinthegroundwatercomparedtothesurfacewater.Themicrobiologicalanalysesdidnotshowanymeasurableconcentrationsinanyofthesamples.Thereisaneedforfurtherresearchofchemicalandmicrobiologicaleffectsontheflavouroftapwater,withfocusonmicroorganismsandchemicalcompoundsinlowconcentrations.

Keywords

tapwaterqualitysensoryanalysischemicalanalysismicrobiologicalanalysis

P1_240 Processforremovalofcosmeticresidualsofhairtresses

AngelaCristinaVargasCalle,AnaPaulaPeresdoNascimento,FabianaSantos,NathaliaOliveira,LuizaCarvalhoL’OréalResearchandInnovation,Brazil

Abstract

Inthehair-cosmeticindustry,theresearchanddevelopmentteamsareinsearchformoreassertiveformulations.Differentformulaearestudiedonhairtressescollectedfromvolunteersbyoutsourcingcompanieswhosellthesehairsatahighcost.Thedevelopedcosmeticproductsusecationicsurfactantsandothercompoundssuchasfattyalcohols,whichpresentahighdepositionpowerinthehairfiber;makingthehairthreadsofterandsilky.Thesechemicalcompoundsaredifficulttoremove,makingthismaterialofevaluationanimpossiblere-usageforanewtest,aspossiblyinducingbiasandhavingabigimpactontheeconomicinvestment.Theobjectiveofthisstudyisthetodeveloparobustprotocoltoresetswatchesintotheiroriginalstateinordertore-usethemforscreeningandsensoryanalysiswithoutdamagingthephysicalpropertiesofthematerial.Inspiredbythetextileindustry,aregularmachinewashingwastestedinordertowashseveralhairtressesatthesametimemakingtheprocessfasterandeconomical.Tovalidatetheremovalofthecomponentsdepositedinthehair,aninstrumentalevaluationwasmadeusingtheslidingbenchequipment,inwhichitispossibletomeasurethesurfacestatethatishighlyrelatedtotheproductdeposition,andevaluationwithsensorialexpertsinordertocomparenonusedswatcheswiththeswatchesafterthecleansingprocess.Itwasobservedthatitwaspossibletoremoveshampooandconditionerafter1application,howeverotherexperimentsarebeingcarriedouttovalidatethemethodologyaftertheapplicationofproductsthatdepositmorefirmlyinthefiber.

Keywords

HairSensoryCleansingRemovalFast

ECR_V_02/P1_241 Thesustainabilityeffect:consumers’perceptionontheuseofbyproductsfromthewineindustryasnovelingredientsinyogurt

MaiteIriondo-DeHond1,2,PaulaVarela3,M.DoloresdelCastillo2,EugenioMiguel41InstitutoMadrileñodeInvestigaciónyDesarrolloRural,Spain.2InstitutodeInvestigaciónenCienciasdelaAlimentación(CIAL-CSIC),Spain.3NofimaAS,Norway.4InstitutoMadrileñodeInvestigaciónyDesarrolloRural,AgrarioyAlimentario(IMIDRA),Spain

Abstract

Theaimofthepresentstudywastoevaluateconsumers'perceptionontheuseofbyproductsfromthewineindustryasnovelfoodingredientsinfunctionalyogurts.Threeyogurtsamplescontaininggrapepomace,grapeseedandgrapeskinextractswereevaluatedby100consumerswhoscoredtheoveralllikingunderblind,expectedandinformedconditions.Consumerswerealsoaskedtoansweracheck-all-that-applyquestionnaireconcerningsensoryandnon-sensoryterms.Inaddition,an“idealgrapeyogurt”wasincludedintheCATAquestiontoperformapenaltyanalysistoshowpotentialdirectionsforproductreformulation.Resultsshowedthatoveralllikingwasinfluencedbythetypeofbyproductingredient,theevaluationconditionanditsinteraction.Yogurtformulationsimprovedtheiroveralllikingunderinformedconditionscomparedtotheblindtest,suggestingthatinformationonoriginofthebyproductsexertedapositiveinfluenceonconsumers’perceptionontheproduct.Expectedlikingvariedgreatlyamongsamples.Thehedonicexpectationraisedbythegrapeskinyogurtwassignificantlyhigher(p<0.05)thanintherestoftheyogurtformulations.Productinformationonexpectedandinformedconditionsledconsumerstodescribeyogurtscontainingwine-makingbyproductextractsas“novel”,“interesting”,“sustainable”,“antioxidant”and“healthy”,suggestingthatyogurtingredientswereassociatedwithbothsustainableandhealthconcepts.Penaltyanalysisshowedacleardirectionforproductreformulationtowardsamorepleasantandsweettaste.Overall,resultssuggestthatconsumershaveapositiveperceptionontheuseofwine-makingbyproductsasnovelingredientsinyogurts,whichisanimportantconsiderationfortheyogurtscommercialfeasibility.

Keywords

winerybyproductsyogurtCATAsustainability

P1_242 Consumerandsensoryanalysisofawidevarietyofpotatocultivarstoidentifydriversofliking

ChetanSharma1,MarianneSwaney-Stueve1,SastryJayanty2,EdgarChambersIV1,VidyasagarR.Sathuvalli3,DavidGHolm2,MartinTalavera11KansasStateUniversity,USA.2ColoradoStateUniversity,USA.3OregonStateUniversity,USA

Abstract

Potatoeshavealwaysbeenacommodityofinterestduetovariousreasonssuchaspotatodiversity,sensorypropertiesandnutritionalcontent.Fifty-fivevarietiesofpotatoesfromColoradoandOregonwereevaluatedbyusingconsensus-baseddescriptiveanalysisforlexicondevelopmentandsensoryprofiling,followedbytheselectionofasub-setoftwelvevarietiesforfollow-upconsumerresearch.Thetwelvevarietieswereselectedtorepresenttheentiresensoryspace.Potatoeswereevaluatedinmashedformwithnoadditionalcondiments.ANOVAwasconductedtodetermineoverallsignificanceandTukey-HSDwasusedtodetectindividualdifferences.Purplemajesty(purpleflesh)andpinkcoloredvarietieswereleastlikedforappearancewhereasAtlanticandCO99076-6R(redskinvarietyfromColorado)werethemostliked.CO99076-6RandRioColorado(redskin)cultivarsweremorelikedthanValery(yellowish-orangeflesh)andVermillion(pinkflesh)varietiesforaromaliking.Forflavor,cultivarsMasqueradeandPurplemajestywerehighlylikedwhereasCanelarusset(whiteflesh)andRussianbanana(yellowflesh)wereleastliked.Resultssuggestthatmusty-earthyandrawpotatocharacteristicsarepositiveflavordriversofliking.Thismayberepresentingamore“natural”potatoflavor,whichisappealingtoconsumers.MasqueardeandCO99076-6Rhadthehighestoverallliking.Dataalsosuggeststhatsmoothandadhesivetexturewithhighparticleamountarepositivedriversoflikingfortexture.Theseareonlyafewresultsasanalysisiscurrentlyinprogressandmoreinsightswillbeavailable.ThisstudyalsoexplorestheuseofopenendedvsCATAquestionsforsensorycharacterizationbyconsumers.Aswearecontinuouslyincreasingourknowledgebase,ourgoalshouldbetoreachapointwheregrowerscanoptimizegrowing,whilebreederscanselectvarietieswithappropriatelevelsofflavorcompounds,resultinginahighlydesirable,nutritiousfoodcrop.

Keywords

PotatoesDriversoflikingCATAOpenendDescriptiveanalysis

P1_243 Consumer’sperceptionoffoodprocessingtechnologies:Acasestudywithfruitjuice

InayaraMartins1,DenizeOliveira2,AmauriRosenthal3,GastónAres4,RosiresDeliza31FederalRuralUniversityofRiodeJaneiro,Brazil.2PDJ-CNPq/EmbrapaAgroindústriadeAlimentos,Brazil.3EmbrapaAgroindústriadeAlimentos,Brazil.4UniversidaddelaRepública,Uruguay

Abstract

Newprocessingtechnologiesaregainingpopularityworldwideduetoseveraladvantagesrelatedtofoodsafety,shelflifeextension,nutritionalandsensoryquality.However,consumerscanbecautiousoffoodproductsproducedusingthesetechnologies.Inthiscontext,theobjectivesofthestudyweretoexploreconsumers’spontaneousassociationswithfruitjuicesprocessedusingdifferenttechnologies,andtoinvestigatetheinfluenceoffoodtechnologyneophobiaonthoseassociations.Astudywith423Brazilianconsumerswascarriedouttoevaluatetheirperceptionaboutfivetypesofjuices(freshjuice,coldpressedjuice,pasteurizedjuice,pressurizedjuiceandnon-pressurizedjuice)usingwordassociation.ParticipantsalsoansweredtheFoodTechnologyNeophobiaScale(FTNS)andaseriesofsocio-demographicquestions.Resultsshowedthatconsumers’attitudestowardsprocessingtechnologiesweremainlydefinedbytop-downprocesses.Fresh,coldpressedandnon-pressurizedjuiceweremainlyassociatedwithhealthyandnaturalproducts,whereasconceptsincludingreferencestoprocessingtechnologieswereassociatedwithprocessedandunhealthiness.Foodtechnologyneophobiamoderatedconsumers'perceptionsofjuiceprocessingtechnologies.Interestingly,consumerswithhightechnologyneophobiaperceivedjuicesprocessedbybothconventionalandinnovativetechnologiesmorenegativelythanthosewithlowormediumlevelsofneophobia.

Keywords

ConsumerstudiesQualitativetechniquesFoodtechnologyHighhydrostaticpressureColdpressed

P1_244 Consumer-leddevelopmentofinsectpastausingpenaltyanalysisoncheck-all-that-applyquestions

MelinaMöller,SabineKühnUniversityofAppliedSciencesNiederrhein–Food,Nutrition,andHospitalitySciences,Germany

Abstract

Theconstantlygrowingworldpopulationandtheresultingadditionalglobalfooddemandnecessitatesalternativeproteinsources.Thus,insect-basedfoodproductshavegainedincreasingattendance,sincetheypossessahighnutritionalvalueandalsomeetthecriteriaofsustainability.DuetotheNovelFoodRegulation(EC)no.2015/2283,whichenteredintoforceinJanuary2018,insect-basedproductsarenowincreasinglyavailableontheEUmarket.Consumers’choiceforadistinctproductdoesnotonlydependonitsassociatedbenefitsbutisalsohighlyinfluencedbyitssensoryproperties,whichhastobetobeconsideredfornewinsect-basedfoodproducts.Tomeettherigidtimeandcostrequirementsofindustrialproductdevelopment,rapidsensoryprofilingmethodshavebeendeveloped.Incontrasttoconventionaldescriptiveanalysis,thesemethodscanbeconductedwithconsumersandhedonicquestionsmaybeincludedwithinthesamesession.Inthisstudy,consumeracceptanceandconsumerperceptionofthesensorypropertiesofinsectpastawereevaluatedtoidentifydriversoflikingandgiveguidanceforpossibleproductreformulation.Threetypesofpasta(0/15/30%buffalowormsflour(BWF))wereevaluatedby60consumersusingcheck-all-that-applyquestions.Overallacceptancewasmeasuredona9-pointhedonicscale.Consumerswerealsoaskedtodescribetheiridealproduct.Consumersperceivedsignificantdifferencesbetweenthepastasamplesregarding14of15attributes(Cochran’sQtest,p<0.05).Overalllikingdidnotsignificantlydifferbetweenplainpastaandpastawith15%BWF,butsignificantlydecreasedforpastawith30%BWF(ANOVAwithposthocTuckeytest,p<0.05.).Maindriversoflikingaswellasmust-not-haveattributeswereidentifiedbypenaltyanalysis.Basedontheresults,strategiesforproductoptimizationcanbeformulatedbyacomparisonoftheelicitationratesforeachproductandtheidealproduct.

Keywords

Sustainableproteinsourcesconsumer-ledproductdevelopmentcheck-all-that-applypenaltyanalysis

P1_245 TheeffectofslaughterpracticesonthesensorycharacteristicsofIcelandiclamb

GudjonThorkelsson1,AdalheidurOlafsdottir1,MariaGudjonsdottir2,ElinStenberg31Matisohf.,Iceland.2UniverisityofIceland,Iceland.3SLU,theSwedishUniversityofAgriculturalSciences,Sweden

Abstract

ThetendernessoflambmeatinIcelandseemstohavedecreasedoverthelasttwentyyears.Thelambshaveatthesametimebeenbredformuchmoremuscularandleanercarcasses.Slaughterpracticeshavealsochangedwithfasterchillingprecededbyelectricalstimulationtopreventcoldshortening.Theaimofthisstudywastoseeifthosechangesinslaughterpracticeshavecausedthischangeintenderness.Tentwinramlambsfromthesamesirewereusedintheexperiment.Onetwinlambswereslaughteredinanartisanallocalslaughterhousewithnoelectricalstimulationandslowchillingand4dayschillingbeforefreezingwhiletheothertwinlambswereslaughteredinanindustrialautomatedslaughterhousewherethecarcasseswereelectricallystimulated,chilledfastandfrozenthedayafterslaughter.Oneloinfromeachlambwasanalysedfreshafter7daystenderizationwhiletheotherloinwasanalysedafter3monthsfreezerstorage.ThispapercomparesdescriptiveanalysiswithWarnerBratzlershearforceanalysis,NIRandNMRtoseehowwellthesemethodscanpredicttexturecharacteristicsoflambmeatusingdescriptiveandmultivariateanalysis.

Keywords

lambmeattendernesscarcassprocessingdescriptiveanalysisNMRshearforce

P1_246 Balsamicandapplecidervinegars:attributeperceptionandacceptabilitybyAmericanconsumers

AndreaLiceaga,AngelaAlbrightFoodScienceDepartment,PurdueUniversity,USA

Abstract

Americansareincreasingtheirconsumptionofapplecider(AC)andbalsamic(BV)vinegars,inparticularduetohealthbenefitsassociatedwithACvinegarconsumption.Inthisstudy,threeACvinegars:AC1(organic,raw-unfiltered,domestic),AC2(organic,raw-unfiltered,domesticandmarketleader),AC3(organic,raw-unfiltered,importedfromItaly)andthreeItalian-importedbalsamicvinegars:BV1,BV2andBV3werepurchasedfromalocalgrocerystore.Vinegarswereevaluatedbydescriptiveanalysis(DA)withseventrainedpanelists,consumeracceptability(with72Americanconsumers)usinga9-pointhedonicscale,andchemicalcomposition(GC-ethylacetate(EA)andtotalandvolatileacidity).BasedonDAresults,AC1washigher(p<0.05)inacetoneandcitrusaromas,greenappleflavorandpungency.AC2hadthelowestscoresforallattributes,exceptwhitewinearomaandbutyricacidflavor.AC3wascharacterizedbystrong(p<0.05)mildew/spoiledaromaandbutyricacidflavor.TheGC-EAcompositionwas335,160and138mg/LforAC1,AC2andAC3,respectively.AllthreeACvinegarshadsimilartotalandvolatileacidity.BV1persentedhighacetonearoma,whereasBV2wasstrong(p<0.05)inmolassesandraisinaromasandflavors.BV3hadthehighest(p<0.05)sournotesandpungencyofallthreeBVs.BV3alsohadthehighestGC-EAcontent(323mg/mL),followedbyBV2(187mg/mL)andBV1(175mg/mL).Consumersdeterminedthatthedegreeofliking(DOL)foraromaandoveralllikingwashigher(p<0.05)forAC1andAC2.ForBVs,therewasnodifferenceinDOLforaroma,butBV2wasratedhigher(p<0.05)thanBV3inoverallliking.Inconclusion,althoughallthreeACvinegarswereorganic,raw-unfiltered,theyclearlyshoweddifferencesintheirsensorycharacteristicsandacceptabilitybyAmericanconsumers.ThethreeBVsalsoshoweddistinctiveprofiles,despiteallbeingfromaProtectedGeographicalIndication.

Keywords

applecidervinegarbalsamicvinegarAmericanconsumersdescriptiveanalysisacceptability

P1_247 Crispbread-sensorycharacteristic,consumeracceptabilityanddriversofconsumption

AnnaPiotrowska1,ElizaKostyra1,NataliaBrzozowska2,KatarzynaŚwiąder1,JoannaRachtan-Janicka11WarsawUniversityofLifeSciences,Poland.2DepartmentofFunctionalandOrganicFoodandCommodities,WarsawUniversityofLifeSciences–SGGW,02-787Warsaw,Poland

Abstract

Crispbreadsbelongtothecategoryofproductswithlowintensityofflavourattributes,inwhichthetexturefeaturesaffecttheirlikingandacceptanceequallywithtaste,andsometimestheyaremoreimportant.Aninherentelementresponsiblefortheattractivenessofcrispycerealproductsisthespecificpleasantfeelingassociatedwithcrushingthemduringconsumption.Theaimoftheresearchwastoevaluatethesensoryqualityofsomecrispbreadsincludingacousticaspectsandtodeterminetheconsumers’impression,emotionalresponseandacceptanceofcrispbreads.Factorsinfluencingthechoiceofcrispbreadshavealsobeendetermined.Threestagesofresearchwereperformedusingdifferentmethods:first-qualitativeandquantitativecharacteristicsofcrispsbread(profilingmethod);second-consumerstudies(9-pointscale,Check-All-That-Applyquestionnaire),third-choicemotivesandpreferences(thequestionnaire).Thesensorycharacteristicofbreadswasperformedtwiceby10expertpanel,50consumersparticipatedinthesecondpartofresearch,whereas100respondentsfulfilthequestionnaire.Itwasfoundthatcrispbreadswerecharacterizedbydifferentsensoryprofile,significantdifferencesinconsistencyattributes,acousticimpressionsaccompanyingthecrushingofsamplesintheoralcavityandtheintensityoftasteandsmellattributeswerefound.Theoverallqualityofthebreadwasdeterminedbytheoptimalhardness,crispnessandcrunchinessaswellastheintensityofthegrainnote.Differencesintheconsistencyofcrispbreadswerereflectedinvariedacousticimpressions.Consumerstudieshaveshownthatthebreadsdifferedinsensationsrelatedtosensoryandnon-sensorycharacteristics,likingandemotionalfeatures.Theresultswerestronglycorrelatedwithtexturalpropertiesofexaminedbreads.Thequestionnaireresearchhaveshownthatthemajorityofconsumerseatbreadoccasionally,mostoftenintheformofsandwichesorasasnack.Themainmotivesofcrispbreadchoicewereconvenienceandsensoryfeatures.

Keywords

crispbreadsensorydescriptiveprofilingCATAconsumer

P1_248 IntroducingasensoryqualitycontrolinthePDOproductspecifications.AcasestudyonPecorinoRomanoCheese

CarloPiga1,MassimoPes1,GiovanniGalistu2,GiovanniPiredda1,AntonioPirisi3,RiccardoDiSalvo31ResearchServiceonAnimal'sProducts,Italy.2ConsortiumfortheProtectionofPecorinoRomanoCheese,Italy.3ResearchServiceonAnimal'sProducts,Italy

Abstract

PDOproductsdisplayuniquesensorycharacteristicsthatarecloselyrelatedtotheterritoryoforigin,rawmaterialsandtechnologyusedintheprocess.Theirdefinitionwithintheproductspecificationshelpstodistinguishthemfromsimilarproductsandtoprotectthemfromimitations.Forthisreason,theConsortiumfortheProtectionofPecorinoRomanoCheeseaimedtointroduceasensoryqualitycontrolinthePDOproduct’sspecifications.Atthispurpose,theysetupaprojectincludingallthecriticalstepsinvolvedinthecheeseprocessproduction,fromcurdingtocheeseripening.Inparticular,thesensorystudiesfocuson:theinfluencesofdifferentstartercultures(3treatmentx3dairyplantx3replicatesx2productionperiod);theeffectofmilkheattreatment(2treatmentx3replicates)andthedifferentcheeseripeningconditions(5treatmentx3replicates).Moreover,ascreeningonthesensorycharacteristicsofthegrossproduction(10dairyplantsx3replicatesx3productionperiod)forayearhasbeencarriedout.Thecheeses(n=165)wereanalyzedat5,8and12monthripeningtime,applyingthefollowingsensorytest:DifferencefromControl,Quantitative-Descriptive,Acceptance,CATAandNapping.Herewewillshowtheresultsobtainedfromtheheattreatmentstudy.Twotemperaturewerestudied(57°Cand68°Cfor30seach),cheeseswhereevaluatedbyanexpertsensorypanel(n=10)withaquantitativedescriptiveanalysis,intriplicate.Resultsshowasignificantlyeffectofheattreatmentonsensoryattributes,inparticularsamplestreatedwithlowtemperaturedisplayanhighervalueofpiquantandbittertaste,alsofriabilityandhardnesshavebeenaffected.TheseattributeswillbetakenintoaccountaspossiblecandidatesforasensoryqualitycontrolinthePDOproduct’sspecification.

Keywords

QualityPDOproductspecificationsCheeseHeattreatment

P1_249 Sonicationofbeerincreasesperceivedqualitybasedonbubblesizeandfoamability

ClaudiaGonzalezViejo,SigfredoFuentes,DamirDTorrico,MeiHuiLee,YueQinHu,SanjitChakraborty,FrankR.DunsheaUniversityofMelbourne,Australia

Abstract

Ultrasoundhasbeenwidelyusedinthefoodandbeveragesindustrytoincreaseyeastviability,de-foaming,andcavitation.However,lowfrequencyaudiblesoundtodecreasebubblesizeandimprovefoamabilityhasnotbeenyetexplored.Inthisstudy,audiblesoundatdifferentfrequencieswereusedintwotreatmentsforIndiaPaleAlebeerstomodifybubblesizeandfoamability.Treatmentswere:(1)theapplicationofaudiblesoundduringfermentation,and(2)theapplicationofaudiblesoundduringnaturalcarbonation,besides,3)acontrolsamplewasincluded.Bothsonicationtreatmentsconsistedontheapplicationoffivedifferentaudiblefrequencies(20Hz,30Hz,45Hz,55Hz,and75Hz)dailyforoneminuteeachinthesameorderduringfermentation(11days,treatment2)andcarbonation(22days,treatment3).ThesamplesweremeasuredintriplicatesusingtheRoboBEERtoassessphysicalparametersbasedoncolor,bubblesandfoam.Furthermore,atrainedpanel(n=10)evaluatedtheintensityof21sensorydescriptorsusingthequantitativedescriptiveanalysis(QDA®)methodwitha15cmnon-structuredscale.Resultsshowedthatthesampleswithsonication(treatments1and2)hadsignificantdifferencesinthenumberofsmallbubbles(higher),alcohol(higher),andviscosity(higher)comparedtothecontrol.Furthermore,exceptforfoamtexture,foamheight,andviscosity,therewerenon-significantdifferencesintheintensityofanysensorydescriptorrelatedtoaromasandflavors,accordingtothetrainedsensorypanel.Therefore,theuseofaudiblesoundwavesshowedtobeapotentialtreatmentforbrewingtoimprovebeerappearanceandqualitybyincreasingthenumberofsmallbubblesandfoamabilitywithoutdisruptingyeastormodifyingthearomaandflavorprofiles.

Keywords

BeerfoamabilitySensorydescriptorsSonicationBeerquality

P1_250 Moleculardriversoflikingforculinarysage(salviaofficinalisl.)

CurtisLuckett1,NancyChiang2,LindsayJenkinson1,ChiTangHo2,JohnMunafo11UniversityofTennessee,USA.2TheStateUniversityofNewJersey,USA

Abstract

Sage(SalviaofficinalisL.)isacommonlyusedculinaryherbthatcanexhibitawiderangeofodorprofiles;however,themoleculardriversoflikingarefooddependent(i.e.,tea,sausage,etc)andhavenotbeenelucidated.Sixsagevarieties,including‘Berggarten’,‘Dwarf’’,‘Extractika’,‘Garden’,‘Holt’sMammoth’,and‘Purple’,wereanalyzedforodorcharacter,overallliking(inamodelbreakfastsausage),andodorantprofile.100participantswereusedtoratetheacceptabilityof8modelsausages,eachmadewithadifferentsagephenotype.Additionally,thesameparticipantsprofiledtheodordescriptorsusingcheck-all-that-applymethodology.Selectedkeyodorantswereidentifiedbygaschromatography–olfactometry(GC-O)andquantitatedbygaschromatography–massspectrometry(GC-MS).Therelationshipsamongthedifferentodorcharacteristics,andtheireffectsonconsumerlikingwereassessedusingPartialLeastSquaresregression(PLS-R).Someodordescriptorsandodorants,includingminty(α-andβ-thujone),medicinal(camphor),andpiney(α-pinene)wereinvolvedindiscriminatingbetweenhigherandlowerlikingscores.Otherselectedodorants,includingcamphene,1,8-cineole,linalool,2-phenylethanol,eugenol,thymol,carvacrolwereincludedintheanalysis.Thisstudydeterminedtheodorantsresponsibleforadesirablesageflavorthatcouldleadtobreedingstrategiesaimedatimprovingsagesensoryquality.

Keywords

OdorOlfactionSage

P1_251 DiscoveringandtrackingtheemotioninrelationtoActinidiajuicemixedwithapplejuice.Questioniswhatconsumersfeelduringconsumptionofjuices?Findmoreaboutsensorycharacteristicsandliking.

DanielKnysak,ElizaKostyra,AnnaPiotrowska,SylwiaŻakowska-Biemans,KatarzynaNajman,WacławLaskowski,PiotrLatochaWarsawUniversityofLifeScience,Poland

Abstract

Actinidiafruitsaresweet,sour,slightlybitterandfresh.Applejuiceischaracterizedbypleasanttaste,givingadeliciousandsweetimpression.Actinidiajuiceisanewproductconcept,alsoasamixturewithotherfruitjuices.That’swhythissensorycombinationofthesetwofruitscancreateanewtaste.Theaimofthestudywastodeterminethesensorycharacteristics,consumerlikingandemotionalreactionofconsumerstoactinidiaandapplejuicemixedinvariousproportions.Theidentificationofthetypeandlevelofemotionsasaresultoffeelingthedeliciousnessalongwithchangesintimehasbeenperformed.Therelationshipbetweentheexpectedandexperiencedlikingbeforeandafterconsumptionofthejuiceswereinvestigated.Inadditiontheconsumeropinionassociatedwiththefactorsinfluencingthechoiceoffruitsjuiceshasbeendetermined.Fourstagesofstudieswerecarriedoutusingvariousmethods:Ithesensoryandemotionalcharacteristicsofjuices(Check-All-That-Applyquestionnaire),IIthehedonicliking(9-pointscale),IIIFaceReadermeasurement,IVChoicemotivesandpreferences(thesurvey).Thefirst,secondandfourthstagesoftheresearchwascarriedoutby100consumers.Whilestudiesonemotionalreactions–performed50participants.Thesensorycharacteristicsofjuicewasvariedanddependedonthemutualproportionsbetweentheamountofactinidiajuiceandapplejuice.Thisdeterminedtheemotionalandhedonicreactionsofconsumers.Theincreasingadditionofapplejuicehadapositiveeffectonthequalityoftheexaminedproducts.Thehighestdegreeoflikingwascharacterizedbysamplesofactinidiajuiceandapplesinthefollowingproportionsofactinidiajuicemixedwithapplejuice:70%/30%;60%/40%;50%/50%,respectively.Consumersdeclaredthatthemostimportantfactorstheypayattentionduringtheselectionoffruitjuicesisnutritionalandhealthvalueandtheirsensoryquality.

Keywords

ActinidiaandapplejuicesEmotionsLikingCATAFaceReader

P1_252 Assessingtheinfluenceofpackaginglabelsymmetry,curvature,andcolourontheperceptionofbrandpremiumness

ElenaRomeo1,2,CarlosVelasco21BasqueCulinaryCenter,Spain.2BINorwegianBusinessSchool,Norway

Abstract

Researchsuggeststhatmultisensoryattributesofbrandsmayfacilitatethecommunicationoftheconceptofbrandpremiumness(Velasco&Spence,2019).Here,weevaluatedwhetherspecificvisualfeatures(symmetry,curvature,andcolour)offoodpackagingwouldinfluenceconsumers’perceptionofproductpremiumness.Basedontheliterature,wehypothesizedthatsymmetrical(vs.asymmetrical),angular(vs.round),andblack(vs.white/nofillcolour)packageswouldbeperceivedasmorepremiumgiventhattheysignalsomeofthedimensionsofpremiumness(e.g.,quality).Weconducteda2x2x3within-participantexperimentaldesignwithsymmetry(symmetrical,asymmetricalleftandright),curvature(round,angular),andcolour(nofillcolour,black)asfactors,andacrossfourproductcategories(chocolate,coffee,icecreamandjam)andtwopriceconditions(lowvs.highprice).Followingthisfactorialdesign,participants(n=741)werepresentedwithallstimulioptioncombinationsinpairs(66setofpairsintotalperproductandpricecondition)inrandomorderandaskedtoindicatewhichofthetwotheyconsiderasmorepremium.Resultsrevealedasignificantmaineffectofsymmetryontheparticipants’premiumchoicesinalltheproductandpriceconditions.Symmetricalpackageswereevaluatedasmorepremiumthantheirasymmetricalcounterparts.Theeffectofcolourwasalsosignificant,exceptforjam.Blackpackagesweremorefrequentlyassociatedwithpremiumthanthenofillcolour/whitepackages.Noeffectofcurvature,northeinteractionbetweenfeatures,wereobserved.Theseresultsdemonstratethatsymmetryandcolourcandrivepremiumassociations.Itisworthmentioningthatwedidnotfindevidenceinourdataofadditive,sub-additive,orsuper-additivefeatureinteractiveeffectsonpremiumchoices.Theresultsarediscussedinlightofresearchonvisualaesthetics,featurecombination,andbrandmeaning.

Keywords

ProductAestheticsSensoryPackagingPremium

P1_253 Thesensoryevaluationofmeatproductsfromimmunocastrated,surgicallycastratedandentiremalepigs.Perceptionanddiscriminationofkeyattributesbyassessors

ElizaKostyra1,SylwiaŻakowska-Biemans2,MetaCandek-Potokar3,MartinŠkrlep3,MarijkeAluwé4,KatarzynaŚwiąder5,AnnaPiotrowska51WarsawUniversityofLifeSciences,Poland.2WarsawUniversityofLifeSciences,Poland.3AgriculturalInstituteofSlovenia,Slovenia.4FlandersResearchInstituteforAgriculture,FisheriesandFood(ILVO),Belgium.5WarsawUniversityofLifeSciences(WULS-SGGW),Poland

Abstract

Theincreasingconcernofsomeconsumersegmentsforanimalwelfarehasledsomecompaniesintheporksupplychaintoconsiderimmunocastrationasanalternativetosurgicalcastration,whichisusedtopreventboartaint.Itisknownthatboartaintcanevokenegativeimpressionssuchasunpleasantodourandflavourinmeatproductsmainlyrelatedtothepresenceoftwocompoundsskatole(SKA)andandrosterone(AND).NotallpeoplearesensitivetoANDandthedetectionthresholdsdiffersignificantlyamongindividuals.Themainaimofthestudywastoperformthetrainingandselectionofasensorypaneltoassessmeatproductslikesalamiandpancettafromentiremales(EM),surgicallycastrated(SC)andimmunocastrated(IC)pigs.Thestudyconsistedof:1)TrainingsessionsofassessorsaccordingtospecialprocedureelaboratedbyILVO.Trianglemethod,rankingandtestenablingtodifferentiatetheintensityandtypeofodouronstripswithvariouslevelsofSKAandANDwereperformed;2)Selectionofpaneliststoevaluatemeatproductsbasedontestresults;3)Sensorycharacteristicsofproductsbyprofilingmethod.Theabilitytodifferentiatebetweenstripssamplesdependsonthetypeofcompound(SKAvsAND),itsconcentrationandthesensorymethods.Assessorsrepresentinghighsensitivitytoboarodourwereselectedtotakepartintheprofilingofsalamiandpancetta.ItwasshownthatsalamiandpancettaEMrepresentedthelowestoverallquality(sensory)duetotheintensityofodourandflavourofsweat,manureandpersistentimpression.ICandSCproductsshowedrelativelysimilarsensorycharacteristics.Thisabstractisbasedontheresultsoftheproject“Sustainabilityinporkproductionwithimmunocastration”(SuSI).ThefinancingofthisprojectbytheERA-NETCO-FUNDSUSANprogrammethroughTheNationalCentreforResearchandDevelopment(NCBiR)inPolandisgreatlyacknowledged.

Keywords

MeatproductsBoartaintTrainingofassessorsProfiling

P1_254 Theimportanceofnitrogensource:vineyardnitrogenversuswinerynitrogenimpactsonchardonnaywinequality

MeghanRuppel1,JamesOsborne1,ElizabethTomasino1,PaulSchreiner21OregonStateUniversity,USA.2USDA-ARS,USA

Abstract

Thestartinglevelofyeastassimiablenitrogen(YAN)hasbeendemonstratedtobeanimportantfactorinfluencingsuccessfulfermentations.Themainobjectiveofthisstudywastoexploretheimpactofdifferenttypesandapplicationsofnitrogen(N)onOregonChardonnay(CH)winequality.Fivetreatmentswereusedincludingacontrol(noNaddition),additionofeitherdiammoniumphosphate(+DAP),ororganicN(+Nutriferm)inthewinery,andadditionsofeitherNtothesoil(+SoilN),ortofoliage(+FoliarN)inthevineyard.The+FoliarNtreatmentdidnotbeginuntil2017.Alltreatmentswerefermentedunderthesameconditions.InbothyearstheCHcontrolfermentsweresignificantlyslowerthanthenitrogentreatmentferments.SensorytestswererunonalltheCHusingtriangletestsandNapping®foraromaandmouthfeel.Triangletestresultswereanalyzedusingsignaldetectiontheory(SDT)andmultiplefactoranalysiswasusedforNapping®data.For2016treatmentstriangletestsusingSDTshowedthatwineryandsoiltreatmentscouldbedifferentiatedandin2017onlythewinerytreatmentsweresignificantlydifferent.ThroughoutbothyearspanelistswereabletogroupCHtreatmentsbasedoffaroma.In2017allaromaspushedfruitiercomparedto2016.Inbothyears,+DAPwasdescribedasgreenand+SoilNwasdescribedastropical.DifferencesinmouthfeelusingNapping®werenotasclearasforaromaalthoughfor2017wines,acidclearlyinfluencedmouthfeelattributes.Overalltheseresultshaveshownthatdifferentsourcesofnitrogenalterwinequalityandthereforethesourceofnitrogenshouldbecarefullyconsidered.

Keywords

NappingSignalDetectionTheoryMultplefactoranalysistriangletests

P1_255 Physicochemicalandsensorycharacteristicsofmaizetortillasformulatedwithcricketproteinhydrolysates

GabrielaCalzadaLuna,AndreaLiceagaFoodScienceDepartment,PurdueUniversity,USA

Abstract

SourcingcricketsasaproteinsourceislimitedbyWesternperceptionsofdisgusttowardsinsectsandtheirlimitedtechno-functionality,attributedtochitin-proteininteractions.Enzymaticallyhydrolyzingcricketproteincangiverisetopowderswithsuperiortechno-functionalpropertiesandcreateoriginalflavorprofilesnon-nativetowholecrickets.ThegoalofthisstudywastointroducethisnovelproteinsourcetoAmericanconsumersintheformofacornchipformulatedwithcricketproteinhydrolysates(CPH).Alcalase(AL)andFlavourzyme(FL)wereusedtoprepareCPHpowders,whichwereusedtoformulatemaizetortillas.Waterhydrationcapacity(WHC),tortillarollability,toughness,extensibilityandrheologyanalyseswereusedtoassessphysicochemicalcharacteristicsofthetortillas.Fortheacceptabilityoffriedtortillachips,panelists(N=112)wereaskedtoratesamplesregardingappearance,aroma,flavor,andoverallliking(OL)ona9-pointhedonicscale.Resultswereassociatedtopanelists’food-neophobiascores.Chose-all-that-apply(CATA)wasusedtocharacterizeflavornotes.AL-CPHhadhigherWHC(p<0.05)comparedtothecontrolandFL-CPH,correlatingtotheirhigherviscous(G”)andelastic(G’)modulusvalues.Thefree-watermoleculesinFL-CPHcornmasabehavedasplasticizers,creatingsoftdoughs(lowG’andG”).Uponcooking,FL-CPHtortillasshowedstrongerandmoreflexiblestructure,whiletheAL-CPHtortillaswereweaker.Inrollabilitytests,AL-CPHtortillashadafragilematrix,whileFL-CPHtortillasgavehigher(p<0.05)rollabilityproperties.SensoryevaluationshowedthatCPH-tortillaswereacceptablewithOLscoresabove6.0-6.5amongstextreme-,andintermediate-neophobicsandneophilics.AL-CPHtortillachipswerecharacterizedashavingmild,earthy,andsweetnotes;whileFL-CPHsampleshadstrongumami,shrimp-like,andmushroomnotes.Inconclusion,insectproteintechno-functionalitycanbeoptimizedforindustryapplicability.SensoryresultselucidatetheacceptabilitybyAmericanconsumersforusingCPHinfoodproductsfamiliartothem.

Keywords

cricketproteintortillasentomophagyfoodneophobiaconsumeracceptabilitysensoryevaluation

P1_256 Foodforwomen,foodforman:Exploringtheroleoffoodgenderstereotypeontheliking,descriptionandsensoryacceptance

HeberRodrigues1,AlessandraPalazzo1,CarlosGomez-Corona2,BrunoNogueira3,DominiqueValentin4,JorgeBehrens11UniversidadeEstadualdeCampinas,Brazil.2XOCestudio,Mexico.3FaculdadeDeVryMetrocamp,Brazil.4CentredesSciencesduGoutetdel'Alimentation,France

Abstract

Theobjectiveofthepresentstudywastoevaluatethebehaviorofmaleconsumersinrelationtotheconsumptionofstereotypedfoods.Wesoughttoevaluatethroughfocusgroups:a)theeffectoftheparticipationoffemaleparticipantsinthefocusgrouponthesensoryandaffectivedescriptionoffemalestereotypedproductsbymen;andb)theeffectofthemoderator'sgenderontheacceptanceandsensoryandaffectivedescriptionofmaleparticipants.Sixfocusgroups(threecomposedonlybymenandthreeothersofmenandwomen)wereperfomed.Itbeganwithaninitialdiscussionfollowedbyatastingoftwodifferentice-creams:oneflavoredwithlemon(previouslydefinedasa"maleice-cream"),andanotherflavoredwithrose(previouslydefinedas"ice-creamforwomen").Participantsdidanindividualfreedescriptionofthesamplesandappointedintoscaleshowmuchtheylikedtheproducts.Then,theysharedoutloudwiththegroupastheyhaddescribeditandimpressions.Inordertoevaluatetheeffectofthemoderator'sgenderonacceptance,likinganddescription,theparticipantstastedthetwoproductstwice:atfirst,inthepresenceofamalemoderatorwho,oncethetastingofthesecondsamplewasfinished,themoderatorpurposelyleavestheroom,beingimmediatelyreplacedbyamoderatorofthefemininegender,thatgavecontinuitytothetastingofthesameice-creamspreviouslyserved.Participantswerenotawareofthepurposefulexchangeofmoderators.Resultsshowedthat,roseice-creamwaslessacceptedthanthelemonice-cream.Regardingthegendereffectofthefocusgroupparticipants,whenthegroupconsistedofonlymen,thestereotypeoftheproductconsideredfeminine(roseice-cream)wasmorepronounced.Descriptionsoftheice-creamofroseswerelessnegativeandstereotypedinthepresenceofthefemalemoderator.

Keywords

genderstereotypeperceptionfoodstereotypegenderinfluencefoodfemininity

P1_257 EffectofgrapematurityandethanolconcentrationonthesensorycharacteristicsofWashingtonstateCabernetSauvignonandSyrahwines

JuanSánchezMenchero1,2,CarolineMerrell3,4,RichardLarsen4,JamesHarbertson4,HildegardeHeymann2,ScottFrost41GeisenheimUniversity,Germany.2UniversityofCalifornia,Davis,USA.3JacksonFamilyWinesResearchandDevelopment,USA.4WashingtonStateUniversity,USA

Abstract

SensoryandchemicaleffectsofgrapematurityandalcoholconcentrationsinCabernetSauvignon(CS)andSyrah(SY)wineswereinvestigated,assessingtheimpactofsugarandphenolic/flavourripenessdecoupling.Eachcultivarwasstudiedseparately.Grapesfromeachcultivarwereharvestedatthreedifferentmaturitiesunripe,ripeandoverripe(20,24and28°Brixrespectively).Berrieswereprocessedandpre-fermentationsolublesolidswereadjustedbychaptalizationorsaignéeandacidifiedwateradditiontomatchtheotherharvestsandcontrolthejuicetosolidsratio.ThegrapepH,titratableacidity(TA),anthocyaninsandtannincontentvariedacrossharvesttimes;metaboliteevolutiondifferedbetweencultivars.TAandpHinthewineswereaffectedbyharvesttimeorbypre-fermentationtreatment.Thephenolicextractionandfinalconcentrationdependedmainlyonfruitcomposition.Thedescriptiveanalysisindicatedthatalcoholconcentrationwasthemostimportantsensorydifferentiator.MorealcoholicwinesfrombothcultivarswereratedhigherinHot,Bitterness,Astringency,Viscosity,andAlcoholaroma.Moreover,theseattributeshadthehighestweightinthefirstprincipalcomponent(PC)thataccountedformorethan70%ofthevariance,showingtheirimportanceindiscriminatingamongwines.TheCSwinesfromunripegrapeswereratedhigherinGreenandAcid,whilethewinesfromripeandoverripeCSgrapeswereratedasJammyBerries.TheSYwineswereseparatedbyCabbageandSulphur,andBerriesaromasonthesecondPC;theJammyFruitsandSourattributesdependedonthealcoholcontent.Thesefindingsindicatethatalcoholconcentrationandgrapematurityaffectedthewinechemicalcomposition,andthatalcoholcontentwasmoreimportantthanharvesttimeforthewinesensoryprofile;especiallyinwinesmadefromgrapesharvestedabove24°Brix,orincultivarsknownforlowmethoxypyrazinecontent.

Keywords

EthanolWineSensoryattributes

P1_258 SensoryattributesofvirginoliveoilfromSikitita©cultivarfromthreecropyears

PilarRuizPérez-Cacho,AntoniaEspínJiménez,HortensiaGalánSoldevillaUniversidaddeCórdoba,Spain

Abstract

TheaimofthisstudywastoevaluatetheinfluenceoftheolivematurationonoliveoilsensoryprofileofSikitita©cultivarunderhigh-densityplantationsystemduringthreesuccessivecropyears.Sikititaisthefirstbreedcultivarspecificallyselectedforhighdensityhedgeroworchards.Thiscultivarcomesfromabreedcrossbetween‘Picual’(femaleprogenitor)and‘Arbequina’(maleprogenitor)whicharecurrentlythetwomajorcultivarsforoilinSpain.ItisaprotectedcultivardevelopedbyUniversityofCórdobaandIFAPA.OlivefruitweresampledfromolivetreesgrownintheBancoMundialdeGermoplasmadelOlivo(BGMO)locatedinCordoba,CampusdeRabanales-UniversidaddeCórdoba.Theoliveripeningindexwasdeterminedaccordingtotheoliveskinandpulpcolor.VirginoliveoilsampleswereobtainedusinganAbencoranalyzer.Seventeensensoryattributeswereevaluatedina10cmunstructuredscaleusingdescriptiveanalysis.Ten(3male,9female)highlytrainedpanellistsfromtheSensoryLaboratoryatCórdobaUniversity,(Spain),participatedinthisstudy.Resultsshowedthatoliveoilsensoryprofiledependsonmaturityindex,withgreennotes(leaves/grass),bittertasteandthepiquancysensationdecreasedasripeningprogressed.Also,datashowedsimilarsensoryprofilesineachstudiedcropyear.Sikitita©oliveoilsweredescribedashavinggreenolivefruit,tomato,apple,tropicalfruit,almond,greenleaf/artichoke,grassandspeciesolfactorynotes,abittertasteandapiquancysensation.

Keywords

oliveoilshigh-densityplantationsystemFruitripeningsensoryprofile

P1_259 Consumersensoryperceptionoffermenteddairyproducts:InsightsfromFocusGroupsinChina

JuliaLow1,LiDay2,DiLu2,JoanneHort11MasseyUniversity,NewZealand.2AgResearch,NewZealand

Abstract

Consumerdemandforlowtemperatureandambient(roomtemperature)yogurtorfermentedmilkdrinkshaveincreasedinChina,butthesensoryfactorsthatinfluencetheirchoiceandconsumptionsareunknown.TheaimofthisstudywastounderstandconsumersensorypreferenceofdrinkablefermentedmilkproductsamongChineseconsumersinChina.Threeconsumerfocusgroupinterviewsinvolving30articulateandregularconsumersofdrinkablefermentedmilkproducts(17males/13females,aged21-40years;n=10ineachsession)wereconductedinBeijing,China.Focusgroupsessionslastedaroundtwohourseachandwerevideorecordedusinganoverheadcamerainafocusgroupfacility(one-waymirror)room.Duringthesessions,participantsfirstassessedthesensorycharacteristics(flavour,texture,after-taste)ofthreenaturalflavouredChinesecommerciallyavailabledrinkablefermentedmilkproducts(twolowtemperatureandoneambientproducts;blindedandservedinchilledtemperature)followedbythreestrawberryflavouredproducts.Anexperiencedmoderatorconductedthediscussionusingapredefineddiscussionguideduringthesessions,withthreemainthemes(sensoryproperties,importanceofprovenanceandsafety)usingimageryassociations,third-partyprojections,androleplayingtechniques.ThestudyrevealedinterestingresultsconcerningthelinkbetweensensoryattributepreferencesandprovenanceperceptionamongurbanChineseconsumersoffermentedmilkdrinks.ThisapproachandfindingswillhelpNewZealanddairycompaniestoformulatedrinkablefermentedmilkproductsforexportmarketswithdifferentsensorydriversandculturalexpectationstoitsown.

Keywords

P1_260 AromaofwhitetrufflesTubermagnatumfruitingbodiescandifferbygeographicalorigin

JunNiimi,RichardSplivalloGoetheUniversität,Germany

Abstract

Trufflefungigrowundergroundandareappreciatedfortheiruniquearomacharacteristics.Amongthevariousspeciesofblackandwhitetruffles,thewhitetrufflespeciesTubermagnatumisthemostexpensive(€1000sperKg)andaresubjecttoextremepricefluctuationsfornumerousreasons:uncultivatable,labourintensivecollection,seasondependencyforavailability,andhighdemand.ItalyismostreputedforT.magnatumandthevolatileprofileisknowntovarybyItalianprovenance.Whetherthistranslatestosensoryperceptioniscurrentlyunknownandfurther,thistruffleisalsowidelydistributedacrosseasternEurope.TheobjectiveofthestudywastoinvestigatearomacompoundsthatmaydrivesensorialdifferencesinthearomaofT.magnatumobtainedfromfourcountriesacrossCentralandEasternEurope.SevenbatchesoffreshT.magnatumfruitingbodies(5-7perbatch)wereobtainedfromfourcountries:Italy(2batches),Hungary(2),Croatia(1),andSerbia(2),inthe2018-19truffleseason.Fruitingbodiesbelongingtothesamebatchweregratedandpooledtogethertoprovidearepresentativesamplepriortoaromaanalysis.Pooledsampleswereanalysedusingheadspacesolidphasemicroextractiongas-chromatography-olfactometry-mass-spectrometrywithin2-3daysofharvest.Assessors(n=4)weretrainedandevaluatedthearomaoftrufflesinduplicateusingathree-pointintensityscale.Atotalof25-30aromacompoundsweredetectedbytheassessors,manyofwhichwereubiquitous.Theintensitiesoftencompoundssignificantlydiffered(p<0.05)bysample.Severalcompoundswithmoderatetohigharomaintensitieswerecommonlyfoundthroughoutthesamplesdespitenotbeingsignificantlydifferentfromeachother.Aseriesofsulfurcompoundswereidentifiedamongtheseintensearomacompounds.Althoughdefinitivecharacteristicsbycountrywerenotclearlyseen,thison-goingstudydemonstratedgeographicaldifferencesinthearomaofT.magnatumfruitingbodies.

Keywords

TrufflesAromaGeographicalorigin

P1_261 Consumer’sacceptabilityandperceptionofthebaggedorganicpeachesinsoutheasternUnitedStates

JuyoungKim1,DarioChavez1,JuanMelgar2,KoushikAdhikari11UniversityofGeorgia,USA.2ClemsonUniversity,USA

Abstract

Peachbaggingisamethodofcoveringthepeachfruitswithabagwhentheyarestillsmallinsizeuntiltheyarereadyforharvesting.Bagginghelpstoprotectthefruitfrominsectsanddiseases.InthehumidconditionofthesoutheasternregionofUnitedStates,fruitbaggingisgainingpopularityasapromisingmethodtogroworganicfruitswithlesspesticideusage.Thebaggingmightincreasethecostofthefruitduetotheextralaborinvolved.Also,itmightaffectthesensorypropertiesofthefruits.Aconsumertest(n=111)wasconductedtodetermineacceptabilityandconsumerperceptionofbaggedorganicpeach.Appearance,aroma,flavor,sweetness,sourness,texture,andoverallacceptabilityofbaggedandconventionally-grownpeachsampleswereevaluated.Amongtheevaluatedattributes,thearomawastheonlyattributewhereasignificantdifferencewasfound.Consumerslikedthearomaofbaggedpeachmorethanthatofnon-baggedpeach.Around63%ofconsumersagreedwiththestatement‘IcarethatmypeachesaregrownintheSoutheastornearbyareas.’Mostoftheconsumers(69%)hadnotheardabout‘BaggedPeaches.’Afterbeinginformedaboutdefinition,advantages,anddisadvantagesofbaggedpeach,47%oftheconsumersindicatedawillingnesstopaymoreforthebaggedpeaches.Amongthose,88%werewillingtopay25¢perpoundmoreforthebaggedpeaches.Appearance(damaged/defective/bruisedappearance),‘firmness’and‘presenceandstrengthofaroma’werethekeycharacteristicsinfluencingpurchaseintent.Consideringthatmostfruitsonthemarketarepre-screenedbasedonappearance,thearomacanbeconsideredasthekeycharacteristicthatconsumersfocusonduringpurchasing.Baggedpeacheshavinghigheracceptabilityforaromaandbeinglocallygrown,couldbecompetitiveonthemarketevenifthepriceisslightlyhigher.

Keywords

PeachbaggingConsumerperceptionConsumeracceptabilityFruitquality

P1_262 In-mouthbehaviourofresistantstarchanditsimpactonmouthfeelsensations

LauraLaguna1,SaraPérez1,DeliaPineda2,AmparoGamero1,AmparoTárrega11InstituteofAgrochemistryandFoodTechnology(IATA,CSIC),Spain.2InstitutoPolitécnicoNacional,CICATAunidad,Mexico

Abstract

Instarch-basedproducts,thea-amylaseactivityofsalivaplaysanimportantroleinthestructurebreakdowninthemouth.Resistantstarchisaningredientincludedinfoodformulationsforfibreenrichmentbutitsresistancetoenzymaticactivitycaninfluencethesensationsperceivedinthemouthduringitsconsumption.Theobjectivesofthepresentworkweretostudyin-vitrooralbehaviour(microstructureandviscositydecay)ofresistantstarchinsemi-soliddairyproducts,itsimpactonmouthfeelsensationsandhowthesearemodulatedbyotherhydrocolloids(starch,xanthamgum,carboxymethylcellulose,andλ-carrageenan).Forthatsemisoliddairydessertcontainingmilk,starchandflavouringswerepreparedwiththeadditionofresistantstarch(typeIIandtypeIII)atdifferentconcentrations.Asecondsetofsampleswaspreparedcombiningresistantstarchwithdifferenthydrocolloids(xanthamgum,carboxymethylcelluloseandλ-carrageenan).InvitrooralconditionsweresimulatedusingaStarchPastingCelladaptedtoacontrolledstressrheometerafteraddingartificialsaliva.Viscosityvalueswereregisteredat35°C.Then,theintegrityofstarchgranuleswasdetermined.Sensorydifferencesincreaminess,grittinessandconsistencyofsampleswereevaluatedbyrankingtests(60consumers)Afterinvitrodigestion,resistantstarchgranulesremainedcompleteandincreasedsensationofgrittinessandconsistency.Whenxanthangumwasaddedtosampleswithresistantstarch,theywereperceivedcreamierandlessgritty.Thisisinagreementwithalesserviscositydecay,incomparisontocarboxymethylcelluloseandλ-carrageenan.

Keywords

resistantstarchmouthfeelcustard

P1_263 EffectofaltitudeonsensoryandqualitycharacteristicsofapplecultivarsinSouthTyrol.

LidiaLozano,DanielaEisenstecken,WalterGuerraLaimburgResearchCentre,Italy

Abstract

Thesuccessofanapplevarietydependsonitsqualitytraits.Differentclassesofcompoundsalongwithdifferentqualityparametersareconsideredresponsibleforthesensoryattributesandnutritionalvalueoffruitsandultimatelydetermineconsumeracceptance.Amongfactorsaffectingfruitquality,altitudeisoneofthemostimportantones.Inthisworkacomprehensiveinvestigationofsensoryqualityandphysico-chemicalparametersonsixnewandtraditionalapplecultivars(Braeburn,Natyra®,GoldenDelicious,Opal®,FujiandFujion)grownintwolocationsatdifferentaltitudesinSouthTyrol(Italy)isreported.Fruitswereanalysedaftertwoandahalfmonthsofregularrefrigeratedstorageconditions.Thesampleswereevaluatedby14trainedjudgesthroughthequantitativedescriptivemethodbaseon8attributesfortasteandtexture.Inaddition,standardqualityparametersaswellassinglecompoundssuchaspolyphenolsandvolatileshavebeendetermined.Differencesonsensoryprofileinrelationtothealtitudewerefound.Inparticular,Fujionfruitsweremorejuicy,crunchyandfirmathighaltitude,FujifruitsweresweeteratlowaltitudeandOpalfruitsweremoreacid,firmandlessmealyathighaltitude.Braeburn,Natyra®,Goldenwerenotsignificantlyaffectedbyaltitude.Moreover,metabolitesfound(standardqualityparametersandpolyphenols)andthe53identifiedcompoundsfromthevolatileanalysiswereusedformultivariatedataanalysis.Resultsshowedthat2-dodecanone,hexylpropionate,quercetin-3-galactoside,esters,acids,andfirmnessareindicatorsforaltitude.3-MethylbutylacetatewasfoundtobethedeterminantfactorforthedifferentiationbetweencultivarsregardingtheVOCprofile.Furthermorequercetin-3-rhamnoside,chlorogenicacid,andtitratableacidweresignificantlydifferentbetweentheapplesamples.Overallthepresentworkprovidesimportantinformationwhichcontributetoincreasemarketopportunitiesandcommercialsuccessofnewandtraditionalapplecultivars.

Keywords

sensoryprofileapplealtitudquality

P1_264 Paneltrainingforodourevaluation

LiekevanGenderen1,NathalieNibbe21OlfasenseB.V.,Netherlands.2OlfasenseGmbH,Germany

Abstract

Foralongtime,thesenseofodourhasbeenneglectedduringsensoryevaluations.Whereasthetasteofaproducthasalwaysbeenthoroughlyanalyzed,theodourwasoftenonlydescribedinbroadterms.Nowadays,morecompaniesareaddingodourtotheirinvestigationlist.Agoodoverviewoftheproductpropertieswithregardstoodourcanalreadybeachievedbyaddingjustthreeparameters:odourintensity,hedonictoneandodourcharacter.Inordertogetthisvaluableinformationabouttheodourofaproduct,itiscrucialtoselectandtrainyourpanelists.Theselectionofodourpanelistscanbebasedontheirsensitivityforcertainsubstances,forexamplen-butanolaccordingtotheEN13725.Theodourintensitycanforexamplebeassessedonthe7-pointscalefromtheVDI3882-1,whichrangesfromnoodourtoextremelystrongodour.Odourpanelistscanbetrainedinthisscalewiththeuseofreferenceodours,intheformofsniffingsticksorwiththeuseofanOlfactometer.Hedonictoneisoftendescribedona9-pointscale,rangingfromtheodourisextremelypleasanttoextremelyunpleasant.Asthisscaleisbasedonpersonalopinions,noreferenceodoursaregiven.Referenceodoursaregivenforthedescriptionoftheodourcharacter.Withtheuseofanodourwheelandvarioussniffingstickswithcertaincharacters,panelistsarelearnedto‘speakthesamelanguage’whenitcomestoodours.Afterthepanelistshavebeenselectedandtrainedonodourevaluation,theycanprovidevaluableandreproducibleinformationabouttheodourofproductsandmaterials.

Keywords

OdourSmellEvaluationmethodologyPanelisttraining

P1_265 Nudgingconsumersinanefficientmanner

LiseDreyfuss,KevinGuillamet,ClaireQuinton,LaetitiaLericheMERIEUXNUTRISCIENCES,France

Abstract

Nudgingconsumersmeansencouragingorincentivingtheminasmoothmannersothattheytakeactionsthatarebeneficialtothemortotheirenvironment.Anudgerefersto“anyaspectofthechoicearchitecturethatispredictablymodifyingpeople'sbehaviourwithoutprohibitinganyoptionorsignificantlychangingfinancialincentives”(Thaler&Sunstein,2012).Choicearchitecturedescribeshowthepresentationofthedifferentpossibilitiesanindividualpossessescaninfluencehisorherdecision.Itisbasedonthelackofrationalityofhuman-beingsandtheparadoxicalchoicesmadeineconomicsituations(Johnsonetal.,2012).Moreover,anudgecanonlybeeffectiveifthepersoninthenudgingsituationisopentothisbehaviorchange.Thearchitectureofchoicecanthereforebemodifiedinfavorofanudgebutitmustpreservethefreedomofchoice.Whentalkingaboutmeasuringnudgesefficacy,individuals’psychologyaswellasthecontextinwhichthenudgeisproposedhavetobeconsidered.Thesetwonotionsareinseparableonefromanothertounderstandadecision(onthecontrary,marketingoftenneglectsthesituationinwhichthechoiceismade).Thepresentstudywillshowa“laboratoryexperiment”whereanudgewasproposedunderapredeterminedscenarioandwillunderlinetheinterestofethnographicapproacheswhereconsumersarefilmedandtheninterviewedtomeasurethenudgeefficacy.Combiningcountofpre-definedeventsandqualitativeinterviewswithconsumersallowsvalidatingthepositiveimpactofthenudge.However,theseshort-termresultsdonotpredicthowthenudgewillworkonalongertermonceconsumersareawareofitandhavebecomefamiliarwithit.

Keywords

NudgesChoicearchitectureEconomyExperimental

P1_266 Descriptivesensoryandchemicalanalysisofbatchbrewfractionstoevaluatetime-evolutionofcoffeeflavorextraction

MackenzieBatali1,ScottFrost1,2,WilliamRistenpart1,Jean-XavierGuinard11UniversityofCalifornia,USA.2WashingtonStateUniversity,USA

Abstract

Towardsalargergoalofmappingcoffeesensorypropertiesrelatedtocoffeeextractionparameters,inthisprojectweinvestigatedhowtheflavorprofileofdripbrewcoffeevarieswithtimeduringthebrewtoidentifywhatflavorsarepredominantduringdifferentpointsincoffeeextraction.Experimentaldesignhereinvestigateda4minutedripbrewfromanindustrialdripbrewer,withthecarafesswitchedevery30seconds,resultingin8“fractionated”samplesofcoffeefromdifferenttimepointsinthebrewingprocess(0:00-0:30,0:30-1:00,etc.)toidentifywhatflavorsarepredominantduringdifferentpointsincoffeeextraction..Twelvetrainedpanelistsevaluatedthefivebasictastes(sour,bitter,sweet,salty,andumami),aswellas17flavorattributesandonemouthfeelattribute(astringency)thattheyagreedonduringtraining.Thedataindicatedsignificantdownwardtrendsinsour,bitter,salty,andumamitastes,alcoholic/winey,vinegar,rubber,andsmoky/burntflavors,andastringentmouthfeeloverthefractionalprogressionofthebrew.Downwardtrendsinflavorintensitywereexpectedingeneralasthelaterfractionsofthebrewareweaker,withalowermeasuredtotaldissolvedsolidcontent(TDS).Thedataalsoindicatedupwardtrendsinsweettaste,aswellastea/floral,honey,andfruityflavors.Tocorrelatesensorypropertieswithchemicalproperties,totalandfreemonosaccharidecompositionwerealsoquantified,revealinganoverallbutnon-monotonicdecreaseinmonosaccharidecontent,withthelowestmonosaccharidecontentatfraction6andthenanincreasetowardstheendofthebrew.Overall,thisprojectsuggeststhatthereisachangeintherelativeextractionprofile,thatimpartsdifferencesonthesensorypropertiesworthfurtherexplorationinrelationtobrewingparameters.

Keywords

DescriptiveAnalysisCoffeeBrewingFlavorExtractionMassSpectrometry

P1_267 ImpactoftheunderwateragingprocessonthearomaofaPortugueseredwine:sensoryandchemicalevaluation

A.I.Gonçalves1,L.Pinheiro2,D.Steyer3,MariaR.Bronze21UniversidadedeLisboa,Portugal.2UniversidadedeLisboa,Portugal.3TWISTAROMA74,France

Abstract

Theagingprocessofwineaimstoincreaseitsaromaticcomplexity,bydevelopingnewsensorycharacteristicsnamelyinwhichconcernscolor,aroma,flavor,taste.Forsomewinesagingisarelevantstepthatleadstotheproductionofahigh-qualitywine.Whencomparedwiththetraditionaloakbarrelscellar,newagingprocessessuchastheunderwateraging,mayberesponsiblefordifferencesinwineorganolepticcharacteristics,astheabsenceoflight,oxygenandthetemperature,maycombineconditionsthatenabletoobtainwinesthatcanbedifferentiated.Inthiscontext,aPortugueseredwinesfrom2014and2015productionwereagedincellarandunderwater.ThewineswereevaluatedintriplicateinordertocharacterizevolatilecompoundspresentinthesamplesbytheSolid-PhaseMicroextractionfollowedbyGasChromatography-MassSpectrometry(SPME-GC-MS)peaksweredeconvolutedandidentifiedbyMasshunter®withNIST14libraryandconfirmedbyKOVATSRIusingain-housedatabasesof20000volatilecompounds,statisticalanalysesweredoneonExcel®toidentifythecompoundspresentinhigherorlowerconcentrationbetweeneachsample.ThemostimportantcompoundscontributingtoflavorwereidentifiedbyGC-Olfactometrymethodsandwineswerealsoevaluatedbyasensorypanelofexperttrainedfortheevaluationofwines.Allresultswerecorrelatedinordertoidentifythevolatilecompoundsthatmaycontributemoretothedifferencesdetectedbytheexpertsensorypanel.Acknowledgements:TheauthorsthanktothePortuguesewineCompanythatsuppliedthewines.

Keywords

redwineunderwateragingvolatilefractionolfactometry

P1_268 Sensorycharacteristicsofmeatfromsteersofvariousbreedsandrearingintensities

ViktoriaOlsson1,AnnaHessle2,KarinWendin1,3,ElinStenberg2,AndersH.Karlsson2,KatarinaArvidsson-Segerkvist21KristianstadUniversity,Sweden.2SwedishUniversityofAgriculturalSciences,Sweden.3UniversityofCopenhagen,Denmark

Abstract

ThemostcommoncategoryofyoungcattleslaughteredforbeefinSwedenisbullsofdairybreed,mostoftenrearedindoors.Thereishoweverapotentialinraisingsteers(castratedbulls)forslaughteronsemi-naturalpasture,whichmayhaveanimpactonsensorypropertiesofthemeat.Furthermore,weightgainandcarcasscharacteristicsmaybeimprovedbycrossingdairybreedswithspecialisedbeefbreeds.Incombinationwiththenewtechniqueofsex-sorteddairysemen,beefbreedsemencanbeusedtothelesssuperiorcowsintheherdwithoutjeopardizinganadequatenumberofreplacementheifersfromthesuperiorcows.Theaimofthestudywastoinvestigatewhetherthereareanydifferencesinsensorymeatqualitybetweencrossbredandpurebredcattleandbetweentworearingintensitiesincludingsemi-naturalpasture.Sensorypropertieswereevaluatedbyatrained,analyticalpanelconsistingofsixassessorsbytheuseofdescriptiveanalysis.Theintensityofiron,acidic,tallow,milkyandbarnyodouraswellasmetallic,barnyandgameyflavourandbasictasteswereassessedintriplicatealongwithattributesdescribingtheappearanceandtextureofthemeat.Differencesweremainlyfoundinappearanceandtextureattributes,butalsogameyflavourandtheintensityofumamiwereaffectedbytherearingandbreedingregimes.Themeatqualityresultsfromthisstudywillbecombinedwithresultsfromotherdisciplinessuchasanimalscience,businessadministrationandenvironmentalscience.Itisimportanttobeabletodemonstratevariouspossibleaddedvaluesthatcomesfrompasture-basedbeefproductionsystemsunderSwedishconditions.

Keywords

meatqualitybeefmeatflavourbreedpasture

P1_269 Innovationintraditionalfood:anartefactualfieldexperimentonconsumerexpectationsandpreferencesfor‘ultrasound’extra-virginoliveoil

GianniCicia1,ValentinaCarfora2,DomenicoCarlucci3,CarlaCavallo1,MariaLisaClodoveo3,RossellaDiMonaco1,TeresaDelGiudice1,LuigiRoselli3,RiccardoVecchio1,BernandoDeGennaro11UniversitàdiNapoliFedericoII,Italy.2CatholicUniversityoftheSacredHeart,Milan,Italy.3UniversityofBariAldoMoro,Italy

Abstract

TraditionalfoodproductsrepresentagrowingsegmentintheEuropeanfoodmarket.However,toimprovecompetitiveness,thetraditionalfoodsectorisalsoforcedtoinnovate.Previousscholarshaveshownthatconvenience,healthinessandprocessinnovationsareeasilyacceptedbyconsumers.While,innovationsthatchangetheintrinsicpropertiesofproductstendtobelessacceptedbyconsumers.Inthisresearch,thefocusisontheExtra-VirginOliveOil(EVOO)extractedthroughultrasounds.Theinvestigation,aimedatassessingtheacceptanceofconsumers,dealtwiththeeffectofdifferentlevelsofinformationonconsumers’expectationsandpreferences,inordertoprovideusefulinsightsfortherealmarketintroduction.Furthermore,theempiricalstudyacknowledgedalsothecompetitionwithpotentialcompetitorsofultrasoundsEVOO.Non-hypotheticalexperimentalauctionswereusedtoelicitindividualsWTP,withfourroundsofbidswithdifferentconditions.FourEVOOsampleshavebeenusedinthisresearch,thecompetitorshaveeitherthesamecultivarofolives,eitherthebrandbytheItalianmarketleader.ResultssuggestthatthatthelabelincreasedbidsforallthePDOproducts,whiletheinformationplayedaneffectraisingthepreferencesofconsumersforonlytwoofthetestedproducts,bothproducedbyasmallfirm,andalsothat,inthefinaltasteanassimilationeffectoccurred.Wecan,thensupposethatwhentheconsumerisfacedwiththeinformationaboutthenovelproductproducedthroughultrasoundtechnique,thatisnotabletorecognizeasdifferentfromothercompetitorsduringblindtasting,theexpectationsgeneratedbysuchlabelandbydetailedinformationarepositiveandtheactualtastingisinfluencedpositivelybythem.Theresultssofarobtained,suggestthatthehypothesisofacceptanceoftheinnovativeproductbyconsumerscannotberejected.

Keywords

innovationconsumers'acceptancesensoryinnovationextra-virginoliveoilultrasounds

P1_270 Theapplicationofsensoryandconsumersciencetohelpinformdecision-makinginpotatobreedingprogrammes;Acrossculturalperspective.

StevenMuir1,2,ArchieGibson2,JohnGrigor1,RuthFalconeer1,AthinaTziboula-Clarke11AbertayUniversity,UnitedKingdom.2AgricoUKLtd,UnitedKingdom

Abstract

Newpotatovarietiesaredevelopedprimarilyinresponsetoagronomicrequirementsinaprocessthatcantakeupto12years.Anareathatisunderstudiedisthedevelopmentofpotatovarietiesthatcapturethesensorycharacteristicsenjoyedbyconsumers.Inthiscross-culturalproject,ithasbeendemonstratedthatcheck-all-that-applies(CATA)methodologycanbesuccessfullyusedtounderstandthesensoryspaceofcommerciallyimportantpotatocultivarsgrownindiverseregions(UK,GermanyandEgypt)andcanbelinkedtoacceptabilitydata.Correspondenceanalysisresultedinthecreationofsensorysymmetricbiplotsthatenabledthedifferentiationofpotatocultivarsaccordingtotextureandflavourattributes.AcceptabilitydatawaslinkedtoCATAdatausingmean-impactanalysistoidentifythekeytextureandflavourdriversofliking.ItfoundthatboththeGermanandUKconsumerslikedcreamy,sweet,butteryflavoursandsmooth,creamytextures.Blandflavourandwaterypotatotexturesweredisliked.ThesamemodelwastestedinEgyptanddespitethelowernumberofconsumersparticipating,commonpositivedriverswerefoundtobebutteryandcreamytexture/flavourwhilstblandflavourwasanegativedriver.TheEgyptianconsumerdidnotshowapreferencetowardsanypotatocultivarperhapsbecausetheEgyptianmarketlacksdiversityandisdominatedbyfew“free”potatovarieties.ThedesirableattributesareallassociatedwithhighenergydensefoodsandaretypicallyofhighpalatabilitybutlowsatietyandfitwiththeEvolutionarytheory.Thelatterproposesthatfoodpreferenceshavedevelopedasaresultofnaturalselectionandsurvivalofourancestorsundertheenvironmentalconditionstheywereexposed.Themethodologyemployedhereoffersascreeningtoolthatifappliedearlyinthepotatobreedingprocesscouldenableselectionofcultivarsthatnotonlyperformwellagronomicallybutalsoexhibitdesirabletextureandflavourattributes.

Keywords

CATApotatoculturalattributespreference

P1_271 Thedynamicmouthfeelperceptionofoatbasedyoghurt-likeproductsandmilkyoghurtsinrelationtotheirrheologicalproperties.

MaijaGreis1,TaruSainio1,LailaSeppä1,RiittaPartanen2,KatiKatina11UniversityofHelsinki,Finland.2Valio,Finland

Abstract

Sensorycharacteristicsoffivedifferentoatbasedyoghurt-likesemi-solidproductsandtwomilkyoghurtsavailableinthemarketwerestudied.Mouthfeelpropertiesandeatingdurationoftheproductswereanalyzedusingtemporaldominanceofsensations(TDS)withconsumers(n=84).Theattributeswerethickness,thin,creamy,watery,stickyandfoamy.FollowingTDS,overallandtexturepleasantnesswereevaluatedusing7-pointhedonicscale.Tostudytheconnectionbetweenphysicalandmouthfeelpropertiesofthesamples,shearthinning,storagemodulus,andparticlesizedistributionwereanalyzed.Attributesthicknessandcreamydominatedinmilkyoghurts.Inoatbasedsamples,thickness,creamy,thinandwaterywerethemostselectedmouthfeelproperties.Intwooftheoatbasedsamples,themouthfeelwasevaluatedsimilarcomparedtothemilkyoghurts.Thicknessorcreamymouthfeelchangedintothinorwaterymouthfeelbeforeswallowinginthreeoftheoatbasedsamples.

Keywords

OatYoghurtTextureMouthfeelTDS

P1_272 Effectoflightcoloronvisualpalatabilityoffooddishes

ShinoOkuda1,KatsunoriOkajima21DoshishaWomen'sCollegeofLiberalArts,Japan.2YokohamaNationalUniversity,Japan

Abstract

LEDlampsareincreasinglybeinginstalledinhousesandprovidevariouslightcolorenvironments.Thisstudyaimstoclarifytheeffectofthelightcoloronthevisualpalatabilityoffooddishes.Weconductedasubjectiveexperimentonthevisualpalatabilityoffooddishes.First,wepreparedthreekindsofJapanesefooddishes,stir-friedporkwithginger,rawfishes(sashimi)anddeepfriedprawnandvegetables(tempura),andthreekindsofWesternfooddishes,hamburgersteak,salmonmeuniereandfriedprawns.Secondly,weset12kindsoflightingconditionswith4levelsofCCTand3kindsofduv.Thirdly,wemeasuredthechromaticityvaluesofthesedishesusinga2Dcolorimeterunderthe12lightingconditions.MeasuredchromaticityvaluesofthedishesweretransformedintotheirrespectiveRGBvaluesusingthecalibrationdataofanLC-display.Intotal,wegenerated72imagesofthedishes,andeachimagewaspresentedonthedisplay.Twentyparticipantsobservedthedishesandevaluated“naturalnessincolorappearance”,“visualpalatability”and“preferenceoflighting”accordingtoa7stepsnumericalscale.Participantswereallfemalesintheirtwenties.Accordingtotheresults,thenaturalnessincolorappearanceofallkindsoffooddishesishighunderthelightingof5000Kinduv=0,and-0.01,butislowunder3300K.Inaddition,thevisualpalatabilityofstir-friedporkwithgingerishighunder4000Kinduv=-0.05,whereasthatofsashimiishighunder5000Kinduv=-0.05.Inconclusion,theappearanceoffooddishesisnaturalunderthegenuinewhiteandslightlyreddishwhitelight,andthepreferablelightcolordependsonthefooddish.*ThisstudywassupportedbyJSPSKAKENHIGRANTNumber17H01947.WewouldliketothankAkiyoTadawhowasanundergraduatestudentinDWCLAforhelpingthisexperiment.

Keywords

LightColorVisualPalatabilityColorAppearanceNaturalness

P2_064 CorrelatingPhysiochemicalandrheologicalcharacteristicsofchicken-basedporridgeappealingtoconsumerpreferences

MinaK.KimChonbukNationalUniversity,Korea,Republicof

Abstract

Porridgeiswidelyconsumedrice-basedmeal,especiallyamongstimmune-depressedpopulationsuchaspatientswithchronicdiseasesandelderlypeople.Rheologicalproperty,especiallyviscosityofporridgeisanimportantdriverofconsumerhedonicperceptionofporridgeproducts.Theobjectiveofthisstudywastocorrelatephysiochemical,rheologicalpropertiesofcommercialchicken-basedporridgetoconsumerpreferences.Fourcommerically-availablechicken-basedporridgeproductswereincludedinthisstudy.PhysiochemicalpropertiesincludingpH,moisturecontent,color(L*,a*,b*)andsalinityweremeasuredintriplicates.Theviscosityofchicken-basedporridgesampleswasmeasuredatdifferenttemperatures.Consumeracceptancetestingonthesefourproductswereconductedusing80consumers,andquestionnairecontainedlikingquestionsincludingoverallliking,andflavor,texture,basictastelikings,andJust-About-Right(JAR)questionsonmouthfeelwereincluded.Univariateandmultivariatestatisticalanalyseswereconducted.Differencesinviscositywasnotedbetweenservingtemperatureofchicken-basedporridge(p<0.05),inthatviscosityofporridgeathighertemperature(80℃)weresignificantlylowerthanthatservedinroomtemperature(24℃).Overallacceptanceof4commercialchicken-basedporridgeproductswerenotdifferent(p>0.05),yet,thedifferenceinmouthfeellikingwerenoted(p<0.05).Viscosityandmouthfeelofporridgethatwereappealingtoconsumerswereidentifiedbycorrelatingviscosityinformationtoconsumerpreferenceresults.Findingfromthisstudycanaidporridge-relatedindustrybyprovidingimportantrheologicalinformationdesirableforconsumerpreferences.

Keywords

ChickenporridgeConsumerpreferenceDescriptiveanalysisTextureanalysis

P2_065 IdentificationofsensorydriversoflikingofdrinkableyogurtproductsinKorea

MinaK.KimChonbukNationalUniversity,Korea,Republicof

Abstract

TheobjectiveofcurrentstudywastoidentifythesensorydriversoflikingofplainyogurtproductsinordertopredicttheconsumerpreferencesofdrinkableyogurtproductsinKorea.Descriptiveanalysiswasconductedusingahighlytrainedpanel(n=10)toevaluatesixdrinkableyogurtsamplesintriplicates.Consumeracceptancetestingonsamedrinkableyogurtproductswereconducted(n=100).Univariateandmultivariatestatisticalanalyseswereconductedfordataanalysis.Sensorylexicondescribingthesensorycharacteristicsofyogurtproductswasdeterminedasfollowing:Sweetfruityaromatics,souraromatics,cheesy,creamy,freefattyacid,potatobrothy,andsweet,sour,bittertastes,aswellasastringentaftertaste.Thesensorycharacteristicsofsixyogurtsamplesweresignificantlydifferent(p<0.05),andthesedifferentsensorycharacteristicsinfluencestheconsumeracceptanceofyogurtproducts.Drinkableplainyogurtsthatwerelikedbyconsumershavesweetfruityaromaticsandjust-about-rightsweetness.

Keywords

DrinkableYogurtDairyDriversoflikingConsumeracceptanceDescriptiveanalysis

P2_066 SensoryCharacteristicsofrice-basedsnack(Nuroongji)madewithdifferentlevelsofmillingdegreeandtheircorrelationtoconsumerpreference

MinaK.KimChonbukNationalUniversity,Korea,Republicof

Abstract

Nuroongjiistraditionalrice-basedsnackhighlyconsumedinKorea.TypicalconsumptionscenarioforNuroongjiisasasnack,tea,andsoup.TheobjectiveofthisstudywastocharacterizethesensorycharacteristicsofNuroongjiusinghighlytraineddescriptivesensorypanel.Further,correlationbetweendescriptivesensoryanalysisresultsconsumeracceptancetestingwereconducted.FourNuroongjiproductswerepreparedwithcommercially-availableNuroongjiproductswereincluded.Descriptiveanalysiswereconductedusinghighlytrainedpanelists(n=6)andconsumeracceptancetestingswereconducted(n=100).FourdifferentNuroongjiwaspreparedin-lab,usingricewithdifferentlevelsofmillingdegree.Descriptivesensoryanalysiswasconductedusingtrainedpanel(n=8)andconsumeracceptancetestingswereconducted(n=100.SensorylexicondescribingflavorandtexturecharacteristicsofNuroongjiwasdeveloped,thatincludedroastedbrownrice,burnt,buckwheat,ricepowder,Glutinousricepower,andfloral.Textureattributeswereevaluated3timesonfollowingterms:hardnessofparticle,irregularityofparticle,degreeofcoagulation,numberofchews,andresidualmouthfeel.DifferencesinflavorandmouthfeelattributeswereobservedamongstNuroongjisamplesaccordingtoitsmillingdegrees(p<0.05).Thesedifferenceswereobservedingreaterdegreeintextureattributes.AppearancecharacteristicssuchascolorandtexturewereidentifiedasimportantcharacteristicsthatdriveconsumeracceptanceofNuroongjiproducts.

Keywords

RicesnackConsumerpreferenceDescriptiveanalysisRice

P2_067 ComparisonofsensorycharacteristicsandInstrumentalflavoranalysisofKojipreparedwithsoybean,andwheatflour

MinaK.Kim,InseoHwang,HyunheeHongChonbukNationalUniversity,Korea,Republicof

Abstract

Doenjangisfermentedsoybeanpaste,alsooneofthemost-consumedKoreantraditionalfoodingredients.Duetothehighdemandsinmarket,manyofindustrialdoenjangwereavailable,preparedwithsimplifiedprocedureusingkoji.Kojiisintermediatestartermixturefordoenjangfermentation,andtheflavorofkojiinfluencestheflavorofdoenjang.Yet,limitedworkswereconductedtounderstandtheflavorprofilesofintermediatemixture(koji).Inthisstudy,twotypesofkoji(soybeanandwheatflour)wereprepared,andsensoryandinstrumentalvolatileflavoranalyseswereconducted.kojiwithsoybean,andwheatflourwerepreparedfollowingstandardmethodofindustrialprocedure.Adescriptivesensoryanalysisusinghighlytrainedpanel(n=5)wereconductedintriplicates.InstrumentalflavoranalyseswereconductedusingaStirBarSorptiveExtraction(SBSE)followedGasChromatograph-MassSpectrometer(GC-MS).UnivariateandMultivariatestatisticalanalyseswereconducted.Twenty-twovolatilecompoundssuchasacids,alcohols,carbonyls,esters,furansandpyrazinecompoundsweredetectedinkojiproducts,withdifferingconcentrations(p<0.05).Soybeankojihadhigherpyrazinecompounds,whilewheatflourkojihadhigherincarbonylandestercompounds(p<0.05).Differenceinvolatileflavorprofilesofkojipreparedwithdifferentrawmaterialsinfluencedthesensoryprofilesofkoji,inthatwheatflourkojihadhigherintensitiesofsweetaromaticswhilesoybeankojihadhigherinnutty-andgrainynotes(p<0.05).Thisstudyprovidestheintegratedflavorprofilesofkojipreparedwithdifferentrawmaterials(soybeanandwheatflour),whichiscommongrainofchoiceforindustrialapplication,andthiscanhelpdoenjangindustryforselectingrightchoiceofkojifordevelopingdoenjangwithdesirableflavorprofiles

Keywords

FlavorDescriptiveAnalysisInstrumentalFlavoranalysisKojiDoenjang